St. Helena, CA, January 19, 2010 – The Culinary Institute of America (CIA)
has created a new wine and beverage certificate program for 2010 at Greystone,
the school's Napa Valley
The Accelerated Wine and Beverage
Certificate Program (AWBP) advances a student's professional skills in
the wine and beverage sector and positions graduates to
pursue career opportunities in numerous segments of the food and beverage
"A deep understanding of wine, beer, spirits – even coffee and tea – is vital
to career success in the food service and hospitality fields," said Adam Busby, CMC
and Director of Education at CIA Greystone, in a press release.
The pioneering AWBP program will equip students with skills and insights required
for advancement toward leadership positions in beverage management in both fine
and casual dining, restaurant front-of-house management, wine and beverage
retail, wholesale, and more.
The accredited 30-week AWBP will impart knowledge and skills related to sensory
evaluation, flavor dynamics, cellar management, and mixology. Food and beverage
pairing, service, and hospitality are major components of the eight-month
curriculum. "AWBP students will graduate with a wine and beverage education on
par with those skills learned by the CIA's
culinary students," notes Busby.
The program launches in September 2010 at the CIA's
Greystone campus in St. Helena, CA. Classes will be held
at the Rudd Center
for Professional Wine Studies, a state-of-the-art complex featuring two tasting
theaters ideally designed for the in-depth study of wines and beverages.
Program enrollees must have a bachelor's or associate degree in hospitality
management, culinary arts management, or a related field, or have a bachelor's
degree in another discipline as well as relevant food and beverage industry
experience. Financial aid is available for those who qualify.