Wine Professional Curriculum
Courses required for the 9-credit certificate:
Experience professional wine evaluation based on sensory - visual and organoleptic - traits. Comparison and analysis of world wine regions. Emphasis is on the development of a wine vocabulary and sensory description techniques.
Professional's Introduction to Wine (CULA 1600) Flavor Dynamics of Wine (CULA 1610) Professional Wine Service (CULA 1620) Strategies for Pairing Wine and Food (CULA 1630) Wine Marketing (CULA 1640)
2 2 1 2 2
Courses must be taken concurrently.
Pairing Wine with Food
Program highlights What is the Wine Professional Certificate Program?
Viticulture Review the origins and history of the vine, vineyard calendar, soil and climate, natural hazards, growing regions and major grape varietals of the world.
The Wine Professional Certificate Program is an intensive, professional development program that covers the fundamentals of sensory evaluation of wine, winemaking techniques, viticulture, and pairing wine with food, but focuses on the business and service aspects of wine, including marketing strategies. Students can earn the 9-credit certificate in just one semester. The lab aspect (wine tasting, food pairing, professional service) of the curriculum will be delivered Monday evenings (5 - 10PM) on campus, with the lecture/academic content (study questions and quizzes) delivered through an on-line format. Students also produce three capstone projects (wine marketing portfolio, wine list, winemakerâ€™s dinner menu) that are focused on their particular area of interest, and which help support future employment opportunities. Former graduates have also been able to transfer the 9 credits to a 4-year university, to be applied toward a Hospitality Bachelor of Science degree. Graduates will be prepared for careers in the restaurant/hospitality industry, wine distribution, wholesale/retail wine trade, and more.
Analyze the rationale behind successful wine and food pairings, impact of preparation techniques on wine choice. Learn how to enhance wine and food pairing and improve menu and wine list compatibility.
The Business of Wine Winemaking Examine considerations for harvest of grapes, techniques for making still wines (red, white and rose); techniques for making sparkling and fortified wines; processing and aging techniques; and the blending process.
Review legalities, wine market cycles, wine pricing, developing a wine program, building a wine list and wine storage.
Wine Marketing Develop strategies for determining your target market, wine merchandising and promotional opportunities, consumer education and building strong repeat business.
Major Wine Regions and Styles
Explore grape varietals, regulations, history, culture and traditions: USA, France, Italy, Spain/Portugal, Germany, Australia, South America, South Africa, and more.
Understand professional wine service techniques, wine etiquette, glassware and equipment options, building a relationship with the guest, and elements of the guests' aesthetic experience.
Steps for Applying to the Wine Professional Program 1. Apply online at www.saintpaul.edu/apply 2. Admission: Provide proof of minimum age requirement (21 years-old) to the Office of Enrollment Services 3. Register Online for Courses The Wine Professional Certificate program is not eligible for Financial Aid. Please inquire about scholarship availability.
WHAT OUR PROGRAM GRADUATES ARE SAYING “I highly recommend the Wine Professional program - you learn everything you need to know to be confident in the hospitality industry and the wine industry. I am a restaurant manager with a focus on wine. These days you need an edge and this certificate gave me the edge I was looking for.”
serious about wine
Nikki Erpelding Restaurant Manager
“Now I can confidently, and intelligently, speak about wine to people who have been in the business for decades. My sales have increased greatly. I would highly recommend this course to anyone wanting to learn more about wine, whether for personal or professional reasons.”
“We always have a great group of people from many aspects of the industry, plus some serious wine enthusiasts – great for networking. Please don't hesitate to contact me with any questions you may have.” Chef Gail Balego, Program Instructor, firstname.lastname@example.org or 651.846.1492
WINE PROFESSIONAL CERTIFICATE PROGRAM
Nicki Peterson Wine Sales Representative
“I think that the wine program really added a great deal of knowledge to my culinary training in that I have a broader understanding of wine and food pairings. I can also help educate people about lesser known wine varietals to expand their wine drinking experience. As a personal chef, this is highly valuable to me and increases the offerings I have for my clients.”
Kate Selner Personal Chef
hospitality professionals & wine enthusiasts
This document is available in alternative formats to individuals with disabilities by calling 651.846.1547 (V) /651.846.1548 (TTY), or 1.800.227.6029, or DisabilityServices@saintpaul.edu. Saint Paul College is an Equal Opportunity employer and educator.
Improve your knowledge of viticulture, winemaking techniques, major wine regions and styles, sensory evaluation of wine, professional wine service, the business of wine, and wine marketing. 9 credits – 1 Semester – 1 Night/Week Classroom
235 Marshall Avenue Saint Paul, MN 55102
Saint Paul College A culinary arts education leader since 1942
Published on Dec 21, 2009