Degree in the Business of Beverages Expands the College’s Graduate-Level Education
St. Helena, CA – The business of wine—from vineyard all the way to the table—is at
the core of the newest graduate-level degree program from The Culinary Institute of America.
Based in America’s wine capital, California’s Napa Valley, the just-announced master’s degree in Wine Management will prepare graduates to innovate,
inspire, and succeed at the highest levels of the dynamic wine profession. While
other programs tend to focus on wine production, the CIA program takes students
through the continuum of business and management of wines and other beverages straight
through to the consumer’s consumption and enjoyment.
Possible career tracks for the program’s graduates include:
- Wine and Spirits Director
- Wine Retailer
- Marketing Specialist
- Food and Beverage Manager
- Director of Hospitality
- Wine Writer
- Beverage Concierge
- Special Events Manager
The program, ideally located in the heart of Northern
California wine country, is designed for beverage professionals eager to
advance their careers; individuals with a passion for wines and beverages and a
desire for a new career; and hospitality or culinary graduates who want a
specialization in beverages. In addition to in-depth education focusing on the
wine business, the program goes beyond wine—examining spirits, cocktails, and
non-alcoholic beverages as well.
Classes for the new wine management program will be held in
the Rudd Center for Professional Wine Studies on the CIA’s Greystone campus
in St. Helena, CA, an award-winning facility thoughtfully designed for the
sole purpose of wine studies. The Rudd Center features two tasting theaters
equipped for sensory evaluation of wines, and the building’s specialized
cooling and air filtration systems ensure wines are tasted at the correct
temperature with no competing aromas.
“This management degree provides much more than a knowledge
of various wines,” says Jennifer Purcell, director of education, CIA at
Greystone. “It does that, taking students from vine to crush and from barrel to
bottle, while also emphasizing how those bottles make their way to tables and
retail outlets through marketing, distribution, and every other step along the
way. You simply can’t get this experience or wine management education anywhere
This newest CIA degree joins an existing master’s degree in Food Business and a post-bachelor’s Accelerated Culinary
Arts Program (ACAP) certificate. The executive format of the mostly online
Food Business program allows working professionals to devote time to advancing
their careers and businesses according to their own schedule. Topics such as food
systems, leadership, business fundamentals, marketing, real estate, and law are
examined through the prism of food, beverage, and hospitality. ACAP is for
those with bachelor’s degrees in food-related fields, such as nutrition,
hospitality, or food science who want to take their careers to the next level
by integrating hands-on culinary experience and knowledge.
The CIA is currently accepting applications for the fall
2019 inaugural class in Wine Management, as well as the master’s in Food
Business and ACAP. To enroll in the Wine Management program, students must be
at least 21 years of age with a bachelor’s degree, preferably in hospitality
management or a related field. For more information or to apply call
1-800-CULINARY or e-mail firstname.lastname@example.org.
Photo Caption and Hi-Res Image:
The Culinary Institute of America at Greystone in the Napa
Valley is the home of the college’s new master’s degree in Wine Management.
Classes begin in fall 2019. (Photo
credit: Bob McLenahan/CIA)
View hi-res image >
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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