BEER AND WINE STUDIES
Build the skills and knowledge to launch or grow your career in the beer, wine, and hospitality industries. This certificate empowers students to explore the science, history, and craft of beer and wine while gaining hands-on experience with industry professionals.
- 1 Certificate / 9 Credits
- 2 Required courses plus 3 elective credits chosen from hands-on or applied options
- In-person (hybrid) and Fully Online options
- Offered: Fall, Spring, Summer
Pour Your Passion into a Profession
Designed with flexibility in mind, this 9-credit program combines foundational coursework with applied electives—so you can tailor your experience to your goals. Whether you’re learning online or in person, you’ll develop the practical skills to navigate and contribute to the dynamic world of beer, wine, and beverage service.
Program Details
Go beyond the basics with an in-depth look at fermentation, sensory evaluation, production techniques, and the cultural context of beer and wine. Through hands-on coursework and industry engagement, you’ll gain the practical knowledge to navigate real-world challenges and thrive in a variety of beverage-focused careers.
Skills You’ll Gain
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Foundational knowledge of beer and wine production, history, and sensory evaluation
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Practical experience in fermentation, beverage service, and tasting room management
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Communication and customer service skills tailored to hospitality settings
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Insight into the business, cultural, and regulatory aspects of the beverage industry
Required Courses
Review the following details about our required courses which are open to students from any major.
Fundamentals of Wine & Winemaking
COID 397, 4101 or 4301 (3 credits)
Online, 7 weeks, F/S/SU
This course introduces students to the grape growing and winemaking fundamentals. It will provide an overview of the history of wine and wine science. Additional topics include sensory evaluation, wine label interpretation, and wine classification.
Prerequisite: 21 years of age or older and permission of instructor
Fundamentals of Craft Beer & Brewing
COID 397, 001 (3 credits)
In-Person, Fall and Spring, (coming soon online)
This course introduces the students to the fundamentals of craft beer and brewing science. It introduces the history of craft beer as well as provides an introduction to fermentation science. Additional topics include sensory evaluation and identification of beer style characteristics.
Prerequisite: 21 years of age or older and permission of instructor
Meet Our Team
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Amanda Ryan, Ph.D.
Director
Dr. Ryan is an expert in craft beer and wine, with extensive experience as a beverage educator, brewer, operations manager, and beer judge. With over 20 years in various restaurant and management roles, she has worked at breweries and wineries across Oregon, New York, Massachusetts, and California. Her achievements include winning awards at homebrew competitions and being part of a team that earned a Silver Medal at the Great American Beer Festival (GABF). She holds a Ph.D. in Psychology with an emphasis in cognition and instruction and loves being able to share her passion for craft beer and wine with her students.
Dr. Ryan is an expert in craft beer and wine, with extensive experience as a beverage educator, brewer, operations manager, and beer judge. With over 20 years in various restaurant and management roles, she has worked at breweries and wineries across Oregon, New York, Massachusetts, and California. Her achievements include winning awards at homebrew competitions and being part of a team that earned a Silver Medal at the Great American Beer Festival (GABF). She holds a Ph.D. in Psychology with an emphasis in cognition and instruction and loves being able to share her passion for craft beer and wine with her students.
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Thank you
A very special thank you goes out to our local industry partners who have helped provide input, resources, and support for the development of these courses and internships for our students.