HOSPITALITY, Wine
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Professional Certificate in The Business of Wine |
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The Business of Wine Professional Certificate helps prepare participants for success
in wine-related occupations.
Who Should Attend?
The series is directed to: restaurant managers, owners, entrepreneurs, winery employees,
event planners, bartenders, bar managers, distribution and retail sales employees, wine
enthusiasts, and anyone interested in moving into hospitality careers. Must be 21 years
of age to register for this program.
The Certificate
Choose any five courses to earn your certificate: Exploring Wine; Selling Wine for Managers;
San Diego Wine Retailing and Careers; Red, White, and Champagne; Wine Making Behind the
Scenes; Dynamic Wine and Food Pairing I; Dynamic Wine and Food Pairing II; Sensory of Wine
- Aroma and Palate; and Wine Business Strategies.
It is highly recommended that Exploring Wine be taken first. It is also suggested
that Dynamic Wine and Food Pairing I One be taken prior to Dynamic Wine and Food
Pairing II.
Location of Classes
SDSU Extended Studies/Gateway Centers, corner of Campanile Drive and Hardy Avenue, unless
noted otherwise noted.
 Textbook/course material information is available at www.sdsubookstore.com/es; just use your five digit schedule number when selecting a course.
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Workplace Benefits:
- Go "behind the scenes" to understand the complexities of the wine business
- Explore the differences and various market segments from beverage wine to luxury wine
- Deliver higher revenue to your business by understanding wine and marketing
- Learn the latest data from experts who track the industry
- Discuss the critical issues facing the wine business today with key experts discussing
their strategies and solutions
- Hear what experts predict will be key business issues facing the industry in the future
and learn what steps they are taking to prepare for them
>>
Business of Wine Certificate Featured in Press-Enterprise
For additional information please email extended.std@sdsu.edu or call (619) 594-6924.
SDSU Research Foundation Program
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 Sensory of Wine - Aroma and Palate |
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This new course is a baseline and cornerstone of wine knowledge. From capturing varietal aroma and palate, to understanding characteristics, wine making techniques and flaws, this course will be your ongoing reference for wine tasting, pairing, and appreciation. Gain new skills to use in restaurants, wine bars, wine country, or at home!
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Instructor: Steve Hamlin, master chef, CMC, CEC.
Noncredit Schedule No. 08SUWI 99446 CF
Date:
Saturday, June 14, 9:30 am-3:30 pm
Location: Allie’s Tapas au Vin, Temecula, CA.
Fee:
$175 ($205 after June 7)
Register online for 08SUWI 99446 CF
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Exploring Wine |
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This course takes students on a journey around the world of wine. Topics covered include: history, grape varietals, viticulture, language and labeling, tastings, as well as guest speakers from the wine industry who offer their expertise. This is an extensive overview of the role and influence of wine in history and today’s culture.
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Instructor: Lisa Redwine, CS, Marriott Hotels and Resorts, Molly's Restaurant and Bar.
Noncredit Schedule No. 08SUWI 99437 CF
Dates:
Mondays, July 7-August 4, 6-9 pm
Location: SDSU Extended Studies/Gateway Centers, corner of Campanile Drive and Hardy Avenue.
Fee:
$295 ($325 after June 30)
Register online for 08SUWI 99437 CF
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SDSU's College of Extended Studies would like to express
special thanks to all Business of Wine guest speakers and to the companies
listed here for contributing to the program's success.
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Stuart Cellars
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Temecula Valley Winegrowers Association |
Business
of Wine Advisory Board
Lynn Alley Food and Wine Writer, John Alonge San Diego Wine and Culinary Center,
Tomi Arbogast Temecula Valley Winegrowers Association, William Byxbee SDSU
College of Extended Studies Dean Emeritus, Steve Hamlin Allie's Tapas au Vin
Wine Bar & Cafe, Ron James Wine and Food Journalist, Linda Kissam Wine
Consultant, Deborah Lazear Certified Specialist of Wine, Frank Mangio Certified
Wine Connoisseur and Syndicated Columnist for "A Taste of Wine,"
David Rhodes, San Pasqual Winery, Jeff Rossman Terra Restaurant, Marshall
Stuart Stuart Cellars, Jim Swelgin Larkwood Cellars, Mike Tingley Winemaker/Enologist,
Tracy Wallace Certified Sommelier, Carl Winston SDSU Hospitality and Tourism
Management |
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| Last update
April 30, 2008
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The statements found on this page/site are for informational purposes only.
While every effort is made to ensure that this information is up-to-date
and accurate, official information can be found in the University publications.
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