go.chemeketa.edu/hospitality

This certificate program is designed to prepare students for supervisory positions in winery tasting rooms. Tasting rooms have emerged as a critical sales channel for local wineries seeking to maximize revenues by creating loyal clientele. Candidates for this certificate may have relevant experience in viticulture, winemaking or food and beverage management, and are seeking additional skills to fill the gap in their experience. This independent course of study was created by combining courses from both the Hospitality and Tourism Management (HTM) program and the Wine Studies (VMW) program.

Due to the diverse backgrounds of potential candidates, the program has two flexible components allowing students to tailor their credentials to their skill gaps. First, a cooperative work experience component of 6 credits will allow a student to select a worksite and to craft an internship specific to their learning objective. Second, the remainder of the credential can be compiled from an extensive approved electives list that includes courses from both programs.

Students will learn about the history of wine, viticulture and wine-making techniques, local and international varietals, sensory evaluation of wine components and varietals, wine selling and marketing strategies, food and beverage operations management, special event planning, crafting memorable guest experiences, and wine appreciation.

For more information about this program, contact Eric Aebi 503.589.7994, eric.aebi@chemeketa.edu.

Program Outcomes

Students completing this certificate should be able to satisfy the following outcomes:

1. Demonstrate important skills for successful wine selling and marketing.
2. Discuss the modern wine industry’s emergence from its historical antecedents.
3. Identify food and wine combinations to maximize sensory experience.
4. Explain the management processes in the hospitality industry under which profitability and return on investment are maximized.

You may earn a certificate of completion by successfully completing the required 36 credit hours with a grade of “C” or better in all courses.