Program Requirements
Typical Program
Degree/Certificate: Certificate
HEGIS Code: 5010
SUNY Code: 2065
Major Code: WINE
The Career
The Niagara Region is developing into a world-class wine making region through the Niagara Wine Trail. The need for qualified members of the wine and beverage industry has never been more evident. Local research indicates that 75 percent of the local wineries would employ graduates of the Wine and Beverage Management program.
The NCCC Approach
Students will have the opportunity to learn wine and distilled spirit production along with the coffee and tea production industry. They will be exposed to both classroom theory applications, as well as field experiences at Niagara Wine Trail Vineyards and local coffee roasters. Sales, marketing and management practices will round out their educational experience through the division. This will give graduates the opportunity to assimilate into the beverage departments at hotels, casinos, private clubs, restaurants or tavern industry. As the hospitality industry and Niagara Wine Trail continue to expand in the Niagara Region, the need for qualified employees will grow to further establish the Niagara Region as a first-class tourist destination.
NCCC believes in employing instructors with the highest degree of education as well as work experience in order to enhance the students learning experience.
Students wishing to obtain an associate degree may do so by continuing study in the Associate in Applied Science Hospitality Management program or the Associate in Applied Science Individual Studies program.
NCCC provides both academic and personal support to students at the Niagara Falls Culinary Institute comparable to those available at the Main Campus. In addition to the basic skills courses, students are able to improve their skills by receiving assistance in the library resource area, which can be configured as a site to accommodate alternative testing arrangements for individual students as needed. Academic counseling is available from the student’s faculty member and student services staff who can help students clarify their personal and academic goals, identify behavioral and social obstacles, and explore available resources for achieving their goals.
Admission
Students admitted in fall.
Program Goals and Objectives
To provide students with the basic knowledge of wine and beverage operations that will prepare them for employment in the hospitality industry
Program Learning Outcomes
At the completion of this program, students will:
- Demonstrate an understanding of management principles
- Demonstrate knowledge of viticulture and wine making
- Explain the characteristics associated with each of the distilled spirits
- Discuss the variations that determine coffee qualities
- Explain the day-to-day operation of a winery
- Determine the variety of the beverage tasted
