wine.wsu.edu/education/certificate

CERTIFICATE PROGRAMSAND SELF-DIRECTED COURSES

Washington Grape and Wine FactsIdeal growing conditions in Washington State have made it the second largest premium wine producer in the United States. Washington has more than 50,000 acres of wine grapes, 850 wineries, and 13 American Viticulture Areas.

Wine industry growth has also increased demand for trained workers in vineyards and wineries. This two-year program is one way WSU has responded. In addition, hands-on workshops in wine chemistry, microbiology, sensory evaluation, and various grape and wine production techniques are offered by the WSU Vitculture & Enology Program.

WSU also offers a four-year bachelor’s degree and graduate studies in viticulture and enology.

Successful StudentsLeala Cramer, Marcus Sophia Winery

Rob Entrekin, Finn Hill Winery

Sheila Jirka, Davenport Cellars

Jon Martinez, Maison Bleue Winery

Leigh McMillan, Welcome Road Winery

Julie Pittsinger, KARMA Vineyards

More online: wine.wsu.edu/education/certificate/former-students/

Contact InformationTheresa BeaverProgram Coordinator509-335-3446 • tbeaver@wsu.edu

Washington State University is an equal opportunity/affirmative action educator and employer.

VITICULTURE & ENOLOGY SELF-DIRECTED COURSESThe viticulture and enology self-directed option offers the same courses as the professional certificate. Courses may be purchased individually.

There are no exams, no instructor contact, no hands-on weekends, and no certificate.

For those not requiring the professional certificate, or if time and travel resources are short, our self-directed courses may be the right option for you!

wine.wsu.edu/education/certificate

ViticultureEnology&

VITICULTURE CERTIFICATESCHEDULE

Feb. 1–April 30 Grapevine Anatomy and Physiology

April 16–July 16 Growing Grapes

July 16–Aug. 31 Viral Diseases of Grapes

Sept. weekend Grape Camp I

Sept. 3–Sept. 30 Insects, Mites & IPM

Oct. 1–Oct. 31 Nematodes of Grapevines

Nov. 1–Feb. 15 Viticulture-Enology Interface

March weekend Grape Camp II

Feb. 16–May 16 Principles of Soil & Nutrient Management

May 17–June 17 Principles & Practices of Grapevine Irrigation

June weekend Grape Camp III

June 18–June 30 Management of Fungal Diseases

July 1–July 31 Weed Management

Aug. 1–Sept. 3 Economic & Business Principles of Growing Grapes

* Exact dates will vary with year; schedule subject to change.

To receive a certificate of completion, students must pass each course and attend all camps. Students are responsible for their own travel and lodging while attending camps. Textbooks are included in registration fee. Upon registration, textbooks will be mailed and access to the program website will be granted by the program coordinator.

Dates* Unit

ENOLOGY CERTIFICATESCHEDULE

Dates* Unit

May 1–July 31 Wine Production

Aug. 1–Oct. 31 Wine Chemistry

Sept. weekend Wine Camp I

Nov. 1–Jan. 31 Winery Equipment

Feb. 1–April 10 Wine Microbiology

March weekend Wine Camp II

April 11–June 19 Sensory Analysis of Wine

June 20–Aug. 1 Compliance and Labeling

Fri.–Sat. in May Wine Camp III

Aug. 2–Sept. 15 Winery Sanitation

Sept. 16–Nov.16 Economics of Wine Production and Starting a Winery

Nov. 17–Feb. 17 Wine Marketing

Mar. 17–Apr. 30 Viticulture-Enology Interface

Your ProgramThe viticulture and enology certificates are non-credit, professional programs tailored for people interested in the grape-growing and wine-making industry. The programs meet the demands of busy professionals by offering online courses taught by Washington State University faculty and leaders in the Washington grape and wine industry.

Each certificate consists of a series of online courses over a two-year period. The courses can be completed at the time of day that best suits your schedule.

Three weekend camps are required in Prosser, Pullman, or Richland, Washington. These camps provide students with experience working directly with grapevines, crushing grapes, conducting lab analyses, evaluating wines, and other on-site activities. They also provide a networking opportunity with instructors, fellow students, and wine industry professionals.

The rigor and quality of the certificates are intended for students who are serious about entering the wine industry. A background in plant science, chemistry, or microbiology is not required; however, a review of these subjects is highly recommended.

wine.wsu.edu/education/certificate