The Wine Production Certificate program teaches the basic knowledge and skills necessary to produce quality wines. Students study wine production from vine to bottle, including up-to-date winery practices and day-to-day operations. They learn the chemistry of wine and how it can be used to affect winemaking decisions. They also learn how viticulture practices affect wine quality. In addition to classroom learning, students get hands-on experience by participating in a full year of winery operations in our state-of-the-art commercial teaching winery.
Grapes are donated by renowned growers throughout Washington State. Students pick, sort, ferment and see the grapes through to the finished product.
Estimated Length of Completion
|Certificate||Full Time: 4
Part Time: 7 to 8
Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.
Must be 21 years or order to apply.
Students must meet with an advisor for entry into this program. A placement test is required to ensure language and computational skills are sufficient for program success.
- Explain and demonstrate wine tasting techniques in a systematic approach.
- Define and describe classic wine making terminology, methods, styles and varieties.
- Describe wine regions globally, viticulture practices and wine styles.
- Describe and demonstrate purchasing, storage/cellaring, wine inventory and accounting.
- Define and develop a strategic and tactical marketing and sales approach to a beverage program.
- Assistant Winemaker
- Cellar Master
- Food Service Managers
- Lab Assistant/Enologist
- Quality Control Assistant
- Wholesale and Retail Buyers / Except Farm Products
For current employment and wage estimates, please visit the following online resources and search for the relevant occupational term:
All costs are estimates and are not guarantees. For the most current program information, check with an adviser by calling 206.934.5391. There are additional costs for books and supplies. Each student is responsible for the purchase of certain supplies and required tools before the instruction begins.
Full Time Cost
Part Time Cost
Quarter Start Dates: Wine Studies classes begin in Fall.
Students may still enroll in the program during other quarters to begin their related academic classes (Not required if a student has already completed these classes. Students must provide an official transcript.).
Class Times: Check the online class schedule. Students will meet during the class timeframe listed, however in order to maintain safe distances in on-site labs students will be grouped and have specified times on campus. Please check with your instructor for more information.
Other related academic classes are required that meet outside of these class times. These classes can be completed online and/or in-person depending on availability. Check with an advisor regarding when to take related academic classes.
Lift Truck Operator
Learn current regulations and practical fork lift operation in order to obtain a lift truck operator's safety certification card.
Introduction to Enology & Viticulture
An introduction to the science of winemaking, history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Elements of Wine Production
Introduction to the elementary production of wines including considerations that take place during the harvesting of grapes, transportation, stemming and crush. May include field trip if season permits. Orientated for the beginning student. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 101,
Elements of Wine Production II
Intermediate course in topics in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, aging, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Elements of Wine Production III
Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the usage and maintenance of barrels, introduction to blending wines, and topics in bottling and packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply.
An introduction to scientific aspects of wine composition and production for the student with a limited background in chemistry and microbiology. The course prepares students to understand scientific material presented in more advanced enology courses. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Wine Chemistry and Microbiology
Covers wine chemistry and microbiology including wine acidity, sulfur dioxide, protein and phenolic equilibria and other concerns. Learn to make informed decisions on style, crush options, cellar practices, fining, stabilization and quality assurance. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
An introduction to wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles and the common evaluation methods of representative wines used in sensory testing.. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
Wine Business -Winery Operations
Overview of winery operations with emphasis on inventory, pricing, forecasting, sales methods, allocating and distribution of wine from the manufacturer. The course covers compliance for Washington State. Includes equipment, insurance, bonding, production, general management, and space needs of a winery. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.
This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.
For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).
Psychology of Human Relations
Course Substitute : BUS 113 - Diversity of Issues in Business (3 credits)
Covers dynamics of organizations and human resources in the workplace: motivational theory, leadership, group processes, organizational theory, participatory management, conflict management and counseling. Primarily for professional-technical students.