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Evaluation Worksheet
Recommended Course Sequence
| Wine Studies: Wine Evaluation and Service Certificate |
Agriculture & Natural Resources |
Total Units: 22 |
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Catalog rights may apply, see a counselor for more information.
Term Effective:
Fall 2015
Description:
The Wine Studies: Wine Evaluation and Service Certificate of Achievement prepares students for skills such as serving wine according to professional standards, planning and effectively publicizing wine industry events, and the ability to discuss wine regions and characteristics of grape varieties suited to those regions.
This program prepares students for a variety of positions in the wine industry, including but not limited to: Hospitality Assistant, Hospitality Manager, Tasting Room Assistant Manager, Tasting Room Manager, Wine Educator, Wine Consultant, Tour Guide, Wine Club Administrator, Event Staffer, Wine Hospitality Staffer, Sales Specialist in Wines, Winery Assistant, Visitor Center Representative.
For students interested in an Associate degree, a Wine Studies: Wine Evaluation and Service major is available.
Please see the Agriculture and Natural Resources Department website for more information.
Program Student Learning Outcomes
Upon successful completion of this certificate, the student will be able to:
- Demonstrate knowledge of skills such as serving wine according to professional standards including an understanding of wine evaluation; and
- Demonstrate the skills required for planning an effective publicity program for a wine industry event; and
- Discuss wine regions and characteristics of grape varieties suited to specific regions; and
- Demonstrate knowledge of the fundamentals of the wine industry including basic enology and business concepts.
Recommended Course Sequence
Program Requirements:
The requirements for the Wine Studies: Wine Evaluation and Service Certificate program are:
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Complete 22 units from
- Wine Studies Core Requirements
- Wine Evaluation and Service Emphasis Requirements
| Wine Studies Core Requirements - complete 13.00 units |
| WINE 70 | Wine Component Tasting | 1.50 |
| WINE 110 | Professional Wine Judging | 1.50 |
| AGBUS 2 | Agricultural Computer Applications | 3.00 |
| WINE 1 | World Viticulture and Wine Styles | 3.00 |
Complete a combination totaling at least 4.00 units from the following:
| | Course | Description | Units |
|---|
WINE 42.1 AND
| Fall Winery Operations | 2.00 |
| WINE 42.2 | Spring Winery Operations | 2.00 |
| WINE 3 | Introduction to Enology | 4.00 |
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| Wine Evaluation and Service Emphasis Requirements - complete 9.00 units |
| WINE 111 | Sonoma County American Viticulture Areas | 1.50 |
| WINE 112 | Wine Regions of California | 1.50 |
| WINE 130 | Wine Service and Hospitality | 1.50 |
| WINE 131 | Wine Industry Event Planning | 1.50 |
Complete any combination totaling at least 3.00 units from the following:
| | Course | Description | Units |
|---|
| AGBUS 61 | Agricultural Marketing | 3.00 |
| AGRI 56 | Agricultural Enterprise Project | 2.00-4.00 |
| AGRI 98 | Independent Study in Agriculture | 1.00-3.00 |
| AGRI 99 | Agriculture Occupational Work Experience | 0.50-8.00 |
| AGRI 99I | Agriculture Occupational Work Experience Internship | 0.50-8.00 |
| CUL 256.6 | Wine and Food Affinities | 1.00 |
| WINE 101 | Wine Sales and Distribution | 1.50 |
| WINE 102 | Wines in the Global Marketplace - Retail Sales | 1.50 |
| WINE 103 | Consumer Direct Wine Sales and Marketing | 1.50 |
| WINE 104 | Agricultural and Wine Marketing Fundamentals | 3.00 |
| WINE 105 | Wine Public Relations | 1.50 |
| WINE 113 | Winemakers of Sonoma County | 1.50 |
| WINE 114 | Wines of California and Europe | 1.50 |
| WINE 115 | Wines of California and Australia/New Zealand | 1.50 |
| WINE 116 | Wines of Italy | 1.50 |
| WINE 117 | Wines of France | 1.50 |
| WINE 118 | Zinfandel-Grape to Glass | 1.50 |
| WINE 119 | An Examination of Pinot Noir | 1.50 |
| WINE 121 | Wines of Spain | 1.50 |
| WINE 122 | Dessert Wines of the World | 1.50 |
| WINE 124 | Cabernet Sauvignon Around the World | 1.50 |
| WINE 125 | Napa Valley Appellations | 1.50 |
| WINE 150 | Artisan Winemaking Operations | 2.00 |
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Term Effective:
Fall 2015
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
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Course Prerequisites and Advisories:
Courses in a program of study may have prerequisites or advisories;
that is, courses that must or should be completed before taking that course.
Please check for prerequisites or advisories by clicking on the course numbers
in the Program Requirements section.
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