Wine Production

Certificate

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

Degree Quarters Credits
Certificate Full Time: 4
Part Time: 7 to 8
48.0

Program lengths are estimates, not guarantees. For the most current program information, please check with the program contact.

MUST BE 21 YEARS OR OLDER TO APPLY

  • 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.

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

Quarter 1
  • Credits :14.0
  • Resident Student Cost : $1,320.92
  • Non-Resident Student Cost : $1,469.90
  • International Student Cost : $3,128.62
  • Resident BAS Student Cost : $2,194.22
  • Non-Resident BAS Student Cost : $2,343.20
  • International BAS Student Cost : $6,191.50
Quarter 2
  • Credits :8.0
  • Resident Student Cost : $882.08
  • Non-Resident Student Cost : $998.80
  • International Student Cost : $2,305.04
  • Resident BAS Student Cost : $1,720.88
  • Non-Resident BAS Student Cost : $1,837.60
  • International BAS Student Cost : $4,916.24
Quarter 3
  • Credits :9.0
  • Resident Student Cost : $992.34
  • Non-Resident Student Cost : $1,123.65
  • International Student Cost : $2,593.17
  • Resident BAS Student Cost : $1,935.99
  • Non-Resident BAS Student Cost : $2,067.30
  • International BAS Student Cost : $5,530.77
Quarter 4
  • Credits :3.0
  • Resident Student Cost : $330.78
  • Non-Resident Student Cost : $374.55
  • International Student Cost : $864.39
  • Resident BAS Student Cost : $645.33
  • Non-Resident BAS Student Cost : $689.10
  • International BAS Student Cost : $1,843.59
Quarter 5
  • Credits :8.0
  • Resident Student Cost : $882.08
  • Non-Resident Student Cost : $998.80
  • International Student Cost : $2,305.04
  • Resident BAS Student Cost : $1,720.88
  • Non-Resident BAS Student Cost : $1,837.60
  • International BAS Student Cost : $4,916.24
Quarter 6
  • Credits :5.0
  • Resident Student Cost : $551.30
  • Non-Resident Student Cost : $624.25
  • International Student Cost : $1,440.65
  • Resident BAS Student Cost : $1,075.55
  • Non-Resident BAS Student Cost : $1,148.50
  • International BAS Student Cost : $3,072.65
Quarter 7
  • Credits :14.0
  • Resident Student Cost : $1,320.92
  • Non-Resident Student Cost : $1,469.90
  • International Student Cost : $3,128.62
  • Resident BAS Student Cost : $2,194.22
  • Non-Resident BAS Student Cost : $2,343.20
  • International BAS Student Cost : $6,191.50

Part Time

Hours may vary based on specific program requirements.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Hybrid
  • Hybrid courses provide students with the scheduling flexibility of fewer campus visits while covering the same materials as an equivalent class held entirely on campus. Hybrid classes usually have at least one on-campus meeting per week combined with a "virtual classroom" with online content, lessons and activities.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Evening
  • Courses with a start time of 4:00 PM or later.

Worker Friendly

This program is offered at times and in formats that meet the needs of working adults. This includes:

  • Daytime
  • Courses offered between 8:00 AM and 4:00 PM

Coursework

Course Course ID Credits Availability

A course to obtain a lift truck operator's safety certification card. Student will learn current regulations as well as demonstrating practical fork lift operation.

HDM 171 2.0

An introduction to the theory of wine grape growing and winemaking. The course will survey history, grape varieties, wine-producing regions & wine styles, climate & soil influence on grape & wine quality, vineyard practices, fermentation science, wine aging & handling methods, and winery sanitation. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting.

WIN 101 4.0

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, WIN 112, WIN 121, WIN 123, WIN 131, WIN 133, and permission of instructor. Corequisite: WIN 101 This Production class starts based on harvest and production needs. Students will be contacted.

WIN 103 4.0

Intermediate course in winemaking that will emphasize the theories and practices of various fermentation process, theories of racking, topping, and preservation methods. Materials fee will be assessed. Students must be 18 years of age to participate in wine tasting. Prerequisite: WIN 102, WIN 103, WIN 107. Corequisite: WIN 108.

WIN 104 4.0

Advanced overview of topics in winemaking. Emphasizes the final stages of wine production including the philosophy of usage and maintenance of barrels, elements of mixing wine varietals and the final stages of finishing wine production and bottling/packaging. Students must be 18 years of age to participate in wine tasting. Wine Program lab fees apply. Prerequisite: WIN 103 and WIN 104.

WIN 105 4.0

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. Prerequisites: MATH 102 or any college level math and instructor permission.

WIN 112 5.0

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. Prerequisite: WIN 112 or instructor permission.

WIN 122 4.0

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.

WIN 123 4.0

Overview of winery operations with emphasis on inventory, record keeping and tracking, 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. Material fee may be assessed. For section 70, there is an online fee. Students must be 18 years of age to taste wine.

WIN 142 4.0
Course Course ID Credits Availability

This course is 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. Prereq: placement into ENGL097. Section 70 & 77 have fees, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at http://www.seattlecolleges.com/directory

ENGL 107 5.0

Bridges the gap between Intermediate Algebra and Pre-Calculus functions and is for students in Math and Science. Strongly recommended in preparation for MATH& 141. Section 70 online fee. Contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/directory Prereq: Math 095 or Math 098 with 2.0 or equivalent.

MATH 102 5.0

Covers dynamics of workplace organizations. Theory and concepts include major topics: communication, conflict, leadership, group process, ethics and management. Primarily for vocational students. Section 70 online fee, contact instructor and read http://sites.southseattle.edu/online/welcome-letter Find your instructor's email at: http://www.seattlecolleges.com/district/employeedirectory/directorysearch.aspx PREREQ: ENGL 105; ASSET: 43 W, 43 R; COMPASS: 68 W, 81 R

PSYC 240 3.0