The RNDC Certificate in Beverage Management is designed to meet the needs of individuals interested in pursuing careers that involve beverage management, with a primary emphasis upon sales and service within the context of the hospitality and tourism industries.
The demand for qualified employees who have an understanding of beverage management is continuous and a valuable skill for those in a variety of majors.
Accepting applications now!
Criteria for Admission
Courses offered in the Certificate in Beverage Management program can be taken...
- as part of the Hospitality and Tourism Management major degree program, OR
- as part of the Hospitality Management minor program, OR
- as a concentration of electives with any other major offered at Florida State University.
Students must submit the online application form. Additional documents that will be required include:
- A statement of interest addressing how the program contribute to their goals, and
- Current resume.
All documents must be included in order to submit the application.
- The Certificate in Beverage Management is neither a degree program, nor a minor.
- The submission of an application does not guarantee admission to the program.
- Applicants must be undergraduate students and must be accepted to both the university and the certificate program.
Any degree-seeking undergraduate student in good standing at Florida State University
Students are not enrolled in the program by virtue of being enrolled in related courses. Students must apply and be admitted to the program in order to be considered eligible. Those who have begun coursework and desire to earn the certificate must apply and be admitted to the certificate program no later than the semester in which the student completes the second course needed for the certificate program.
Choose four of the following courses (total of 12 hours)
|HFT 2060||Coffee, Tea and International Culture||3|
|HFT 2061||Ales, Lagers and International Culture||3|
|HFT 2062||International Wine and Culture||3|
|HFT 2063||Distilled Spirits||3|
|HFT 2452||Hospitality Supply Management||3|
|HFT 2801||Tequila, Agave, Spirits and Culture||3|
|HFT 4064||Ales, Lagers and Culture||3|
|HFT 4866||Wine and Culture||3|
Students must complete a synthesis paper/project in the final term of enrollment. It is the student's responsibility to reach out to the program director to schedule a personal interview regarding the capstone project, its rubric, and deadline.
Standardized Test Requirements: None
The certificate program must be completed within two (2) years of its initiation.
HFT 2060: Coffee, Tea and International Culture This course is an introduction to coffees and teas of the world with a focus upon their importance to global cultures found in many regions. Students learn about these beverages and their unique interrelationship with their regional culture, heritage, and environment. Each beverage focuses upon specific regions of the world.
HFT 2061: Ales, Lagers and International Culture This course is an introduction to ales and lagers of the world with a focus upon their importance to global cultures found in many regions. Students learn about these regional beers and the interrelation with their culture, including food, heritage, and festivals.
HFT 2062: International Wine and Culture This course provides an introduction to wines of the world with a focus upon the importance to global cultures. Students learn about these regional wines and the interrelationship with their cultures and heritage.
HFT 2063: Distilled Spirits and International Culture This course is an introduction to distilled spirits of the world with a focus upon their importance to global cultures found in many regions. Students learn about these regionally distilled beverages and the interrelationship with their culture, heritage, and environment. The course presents distilled spirits from various regions and countries of the world representing the USA, Canada, South and Central America, Asia, Europe, Africa and the Middle East, among others.
HFT 2801: Tequila, Agave and Spirits This course is designed to explore the diverse verbal and non-verbal Western cultural habits, dress, behaviors, beliefs, service delivery expectations, and codes of conduct compared to the cultural mores, dress, traditions, political structure, behaviors (both verbal and non-verbal), travel, service delivery styles, and expectations of people from various international cultures.
HFT 2452: Hospitality Supply Management This course introduces the importance of how proper hospitality supply management can lead to hospitality business success. Understanding the relationship between what supplies are needed, negotiations and bidding processes for obtaining competitive pricing, balancing inventory with consumer demand, developing and maintaining business relationships through the supply chain, and the proper sales process are emphasized in this class content. The course is open to all majors within the university.
HFT 4064: Ales, Lagers and Culture This course is an introduction to ales and lagers of the world with a focus upon their importance to global cultures found in many regions. Students learn about these regional beers and the interrelationship with their culture, including food, heritage, and festivals. Restricted to students 21 years of age and older.
HFT 4866: Wine and Culture This course is an introduction to basic wine knowledge that, together with wine tasting, enhances student understanding and appreciation of wine and its place in our culture and heritage. Restricted to students 21 years of age and older. May not be taken as an S/U course.
Libby Lewis, WSET II, CSW, FWS
Program Coordinator, Certificate in Beverage Management