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Evaluation Worksheet
| Wine Studies: Wine Evaluation and Service Certificate |
Agriculture & Natural Resources |
Total Units: 23.5 |
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Catalog rights may apply, see a counselor for more information.
Term Effective:
Fall 2009
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;
- Develop a plan and effective publicity program for a wine industry event; and
- Discuss wine regions and characteristics of grape varieties suited to those regions.
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Recommended Sequence of Courses
Students interested in a suggested order for taking classes in this program, please view the recommended course sequence.
Program Requirements:
The requirements for the Wine Studies: Wine Evaluation and Service Certificate program are:
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Complete 23.5 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 |
Complete any combination totaling at least 3.00 units from the following:
| | Course | Description | Units |
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| AGBUS 2 | Agricultural Computer Applications | 3.00 |
| AGBUS 7 | Agricultural Economics | 3.00 |
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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 |
Complete any combination totaling at least 3.00 units from the following:
| | Course | Description | Units |
|---|
| WINE 1 | World Viticulture and Wine Styles | 3.00 |
| VIT 1 | World Viticulture and Wine Styles | 3.00 |
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| Wine Evaluation and Service Emphasis Requirements - complete 10.50 units |
| WINE 111 | Sonoma County Appellations | 1.50 |
| WINE 112 | Wine Regions of California | 1.50 |
| WINE 114 | Wines of California and Europe | 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 62 | Agricultural Sales and Communication | 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 56 | Introduction to Agriculture and Wine Business Management | 3.00 |
| WINE 62 | Agricultural Sales and Communication | 3.00 |
| WINE 100 | Wine Marketing Fundamentals | 3.00 |
| 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 106 | Media in the Wine and Vineyard Industry | 1.50 |
| WINE 108 | Viticulture and Enology for Tasting Room Personnel | 1.00 |
| WINE 113 | Winemakers of Sonoma County | 1.50 |
| WINE 115 | Wines of California and Australia/New Zealand | 1.50 |
| WINE 116 | Wines of Italy | 1.50 |
| WINE 116.2 | Wines of Northern Italy | 1.50 |
| WINE 117 | Wines of France | 1.50 |
| WINE 118 | Zinfandel--Grape to Glass | 1.50 |
| WINE 119 | Sideways: An Examination of Pinot Noir | 1.50 |
| WINE 120 | ABC's of Starting a Winery | 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 | Amateur Small Scale Winemaking Operations | 2.00 |
| WINE 151 | Wine Growing: From Certified Sustainable to Biodynamic | 1.50 |
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Term Effective:
Fall 2009
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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