The Wine Professional Level II Certificate is designed to prepare students to work and excel in the wine or restaurant industry. The program provides an overview of the wine industry, including production, tasting, food pairing, responsible and professional service, overview of beer and spirits, origins of wine and Monterey County wine knowledge. In addition, the elements of wine sales and service are covered. This certificate provides an in-depth exploration into the flavors of the world, the importance of geographic location, laws, tradition, and the winemaker influences. Students taste wines from around the world and learn the techniques of blind tasting to enhance understanding and prepare for industry-recognized certifications. This is an advanced certificate following our Wine Professional Level I Certificate.
This program offers the student a two semester pathway to develop the knowledge and skills needed to compete for employment opportunities in the local wine and restaurant industry. This industry has been identified by the Monterey County Workforce Development Board as one of two fields in Monterey County with the highest number of employment opportunities. With effective marketing and employer support, it is anticipated that 10-15 students will earn this Certificate of Achievement annually.
Upon successful completion of the program,students will be prepared to compete for employment in wineries, tasting rooms,and restaurants by developing the following knowledge and skill set:
· Evaluate wine, beer and spirits through blind taste tests.
· Distinguish different wines based on their varietal, region and climate.
The Wine Professional Level II Certificate is designed to prepare students to work and excel in the wine or restaurant industry. The program provides an overview of the wine industry, including production, tasting, food pairing, responsible and professional service, overview of beer and spirits,origins of wine and Monterey County wine knowledge. In addition, the elements of wine sales and service are covered.
Program Requirements (Model Course Sequence) | ||||
---|---|---|---|---|
Requirements | Course | Title | Units | Sequence |
Required Core (__9.5_ units) | HOSP 40 | Wine Fundamentals | 1.5 | Fall 1 |
HOSP 41 | Wine Appreciation and Analysis | 1.5 | Spring 1 | |
HOSP 42 | Wine Service | 1.5 | Any Semester | |
HOSP 43 | Origins of Wine | 1.5 | Fall 1 | |
HOSP 44 | Beer, Wine, & Spirits | 1.5 | Fall 1 | |
HOSP 45 | Food and Wine Pairings | 1.5 | Spring 1 | |
HOSP 46 | Monterey County Wines | .5 | Spring 1 |
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