The craft beverage industry, currently consisting of wineries, breweries and distilleries, is expanding rapidly throughout this region. A vital component of these businesses is the presence of tasting rooms as key marketing venues. Together, these tasting rooms have the potential to become destination attractions to bring tourists into the region, with beverage tourism becoming an economic driver in the hospitality industry.

Beverage Tourism/Tasting Room Management
Career Certificate
RCSJ-Cumberland’s program is designed to develop a workforce capable of delivering an exemplary tasting room experience. This Career Certificate program, as the first of three planned stackable credentials, aims to develop a workforce prepared to serve tasting room tourists and local customers safely, effectively and in a manner consistent with State and Federal regulations. As sensory evaluation of alcoholic beverages is a required component of the curriculum, students must be at least 21 years of age to register in this program.

Program Requirements
The four required courses, totaling 12 credits, will be split into two 7-week semesters, allowing students to complete the coursework in less than four months.

• BT 101 State and Federal Alcohol Compliance/ Safe Alcohol Handling- 3 Credits: An introduction to alcohol industry regulatory compliance including permitting, recordkeeping and reporting requirements for New Jersey Alcoholic Beverage Control and U.S. TTB. Topics include COLAs label regulations, inventory recording and reporting requirements, outlet-specific regulations, Social Affairs and Festival permitting. Safe serving requirements and techniques will also be covered and students will be prepared to sit for TIPS certification. Course materials fee applies.
• BT 103 Wines of the World- 3 Credits: An introduction to wines of the main wine-producing regions of the world including viticultural and enological practices, historical significance and cultural context. Elements of sensory evaluation, wine appreciation and service, and interpretation of label terminology will be explored. Sensory evaluation of wine is a component of this course, so students must be 21 years of age or older. Course materials fee applies.
• BT 104 Beers of the World- 3 Credits: An introduction to brewed alcoholic beverages and hard ciders from various regions of the world including historical significance, production practices, styles and cultural context. Sensory evaluation of beer is a component of this course, so students must be 21 years of age or older.  Course materials fee applies.
• BT 201 Breweries, Distilleries and Wineries of New Jersey- 3 Credits: This seminar course will provide an overview of the history and development of this fast-growing industry. Beverage trails, AVAs and economic importance will be considered. Students will be required to visit tasting rooms throughout the region and report on their experiences through classroom presentations and analytical papers. Students must be 21 years of age or older.  Prerequisites:  BT 103 and 104.

Program Learning Outcomes
At the completion of this program, certificate holders should be able to:

• Serve alcoholic beverages in compliance with relevant State and Federal regulations in tasting room and remote venues.
• Distinguish between when to serve a patron or to withhold service, to implement that decision in a courteous and effective manner.
• Speak knowledgeably about the beverages they are serving, and to place these beverages in the context of other alcoholic beverages.
• Convey information regarding regional winery, brewery and distillery venues and related accommodations.

Registration
In order to register for this program, you will need to apply ​to RCSJ-Cumberland.

For more information
Lynn Lichtenberger, Ed.D.
Dean of Business, Education and Social Sciences, Science, Technology and Engineering
856-200-4511
llichten@rcsj.edu​
 

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