Production and Service of Wine, Beer and Spirits Certificate

Program Coordinator/Contact

Kendra Kattelmann, PhD, RDN, LN, FAND, Director
School of Health and Consumer Sciences
Wagner Hall 425, Box 2275A
605-688-5161

Program Information

The Production and Service of Wine, Beer and Spirits Certificate provides students with the specific knowledge and skilled techniques needed for fermented beverage production. Although each of the beverages is fermented, they each have a technique that is specific to the beverage to produce the specific taste, color, odor, and alcohol content. Learn sanitary measures required of fermented products, development of the specific types of products, and type and quality of ingredients to produce a product with specific taste and alcohol content that is acceptable to consumers. Gain knowledge of the raw ingredients needed to produce each fermented beverage and the specific qualities of the raw ingredients. The certificate will also provide graduates with the knowledge of how to market and manage the sales of alcoholic beverages.

Student Learning Outcomes

Graduates with a certificate in Production and Service of Wine, Beer and Spirits will be able to:

• Produce wine and beer.
• Describe how to produce distilled spirits.
• Properly taste test wine and beer following applicable industry protocol.
• Understand and manage the responsible service and consumption of alcoholic beverages.
• Practice management principles and procedures related to the sale and service of alcoholic and specialty beverages.
• Implement marketing strategies including demographics, image development, advertising, sales promotion, public relations, administering and controlling a marketing plan.
• Become certified through the National Restaurant Association upon successful completion of the online ServSafe Food Protection Manager Certification Exam.

Academic Requirements

Students must be 21 years of age or older to complete HMGT 480 - Introduction to Wine, Beer, and Spirits , HMGT 480L - Introduction to Wine, Beer, and Spirits Lab , NUTR 426 - Production of Wine Beer Spirits , and NUTR 426L - Production of Wine Beer Spirits Lab . 

Course Delivery Format

Practical learning experiences complement traditional academic settings.