At which campus can I study this program?
Program Description
The Beer and Wine Industry Management Minor is an 18-credit program designed to meet the growing academic and professional interest in beer and wine as specialty beverages. As global consumption and entrepreneurship in brewed and fermented products continue to rise, this minor offers students an opportunity to explore the expanding beverage industry through a multidisciplinary lens. The curriculum examines the production, distribution, and sale of beer, wine, and related products, with emphasis on their cultural, economic, and community significance across foodservice and retail sectors.
Students will develop both theoretical knowledge and practical competencies to navigate the complexities of the global beverage market. Through coursework focused on fermentation science, beverage operations, marketing, and international commerce, learners gain insight into the full lifecycle of specialty beverages—from vineyard and brewhouse to consumer experience. The program encourages critical analysis of industry trends, societal impacts, and business opportunities, preparing students for diverse roles in hospitality, retail, distribution, and entrepreneurship.
Available with or without the Hospitality Management major, the minor complements a wide range of academic disciplines. Students completing the program will be able to explain beverage production and service processes, evaluate the global wine industry, analyze cultural and economic impacts, and identify career and academic pathways in beer and wine management.
Program Requirements
| Requirement | Credits |
|---|---|
| Requirements for the Minor | 18-19 |
Requirements for the Minor
A grade of C or better is required for all courses in the minor, as specified by Senate Policy 59-10. In addition, at least six credits of the minor must be unique from the prescribed courses required by a student's major(s).
| Code | Title | Credits |
|---|---|---|
| Prescribed Courses | ||
| Prescribed Courses: Require a grade of C or better | ||
| HM 208 | Social, Cultural, and Health Influences of Alcohol  | 1.5 |
| HM 209 | Alcohol & Cuisine: Culture & Responsible Service | 1.5 |
| HM 410 | Professional Beverage Management | 3 |
| HM 446 | Marketing of Regulated Beverages | 3 |
| Additional Courses | ||
| Additional Courses: Require a grade of C or better | ||
| Select 9-10 credits from the following: | 9-10 | |
| Understanding Science Through Wine Beer and Bread | ||
| Exploring the Global Hospitality Industry | ||
| Introduction to Wines of the World | ||
| Introduction to Brewed Alcoholic Beverages (Beer, Cider, and Mead) | ||
| The Sustainable Fork: Food Systems Decisions for Away-From-Home Eating | ||
| Hospitality Entrepreneurship and Innovation | ||
| Wine grape production across the United States | ||