2011-12 Student Catalog 
    
    Mar 05, 2024  
2011-12 Student Catalog [ARCHIVED CATALOG]

Wine and Beverage Management, Certificate


Contact Information

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 Business Education 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. In addition to the basic skills courses, students are able to improve their skills by receiving assistance in the Mathematics Center, Learning Skills Center and the Writing Center. Students can contact their academic advisor or make an appointment in Student Development for additional academic counseling. The Wellness Center also provides personal counseling services for students seeking emotional support and guidance.

Admission

Students admitted in September.

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.

Student 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

 

Minimum Degree Requirements (WINE)


  1. A total of at least 30 credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Wine and Beverage: A minimum of 15 credit hours to include:
    1. WBV 101 - Viticulture and Winemaking 
    2. WBV 102 - Distilled Spirits 
    3. WBV 103 - Coffees of the World 
    4. WBV 104 - Winery Operations 
    5. WBV 105 - Sensory Evaluations 
  3. Business: A minimum of 15 credit hours to include:
    1. BUS 101 - Organization & Management 
    2. BUS 113 - Fundamentals of Marketing 
    3. BUS 115 - Principles Of Retailing 
    4. BUS 116 - Principles of Sales 
    5. BUS 140 - Visual Merchandising 

 

Typical Program


Scholarship Opportunities


All matriculated students in this curriculum are eligible for scholarships. See scholarship  area of this catalog or contact the NCCC Scholarship Office located in the Administration complex, Room A-114, (716) 614-6205, for specific information and criteria.