2012-2013 Student Catalog 
    Jun 15, 2024  
2012-2013 Student Catalog [ARCHIVED CATALOG]

Wine and Beverage Management, Certificate

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Contact Information

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. 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.


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

Program 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 certificate.
  2. Wine and Beverage: A minimum of 15 credit hours to include:
    WBV 101 - Viticulture and Winemaking 
    WBV 102 - Distilled Spirits 
    WBV 103 - Coffees of the World 
    WBV 104 - Winery Operations 
    WBV 105 - Sensory Evaluations 
  3. Business: A minimum of 15 credit hours to include:
    BUS 101 - Organization & Management 
    BUS 113 - Fundamentals of Marketing 
    BUS 115 - Principles of Retailing 
    BUS 116 - Principles of Sales 
    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.

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