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My LER
My LER
  1. Programs
  3. Wine and Viticulture (Enology)

Wine and Viticulture (Enology)

California Polytechnic State University-San Luis Obispo

Bachelor's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • San Luis Obispo, California

    1 Grand Ave., San Luis Obispo, California, 93407

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-3031.00

Skills

Service OrientationActive ListeningSpeakingSocial PerceptivenessCoordinationMonitoring

Knowledge

Customer and Personal ServiceEnglish LanguageSales and Marketing

Abilities

Oral ComprehensionOral ExpressionSpeech RecognitionSpeech ClarityTime SharingTrunk StrengthStaminaProblem SensitivityDeductive ReasoningInformation Ordering

Tasks

  • Collect payments from customers.
  • Check patrons' identification to ensure that they meet minimum age requirements for consumption of a
  • Write patrons' food orders on order slips, memorize orders, or enter orders into computers for trans
  • Check with customers to see if they want to apply any rewards to their purchase.
  • Perform routine tasks, such as refilling syrups, sanitizer bottles, and other essential supplies.

Technology

Instant messaging softwarePoint of sale POS softwareWeb page creation and editing software

Tools

Alphanumeric paging equipmentCarving knivesCash registersCredit card processing machinesPersonal digital assistants PDAPoint of sale POS printersPoint of sale POS terminalsPoint of service workstationsPortable bar code scannersTouch screen monitors

Work Values

RelationshipsSupportAchievementIndependenceWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium35-3031.00Waiters and Waitressestitle_inference———
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

  • High-volume order management — memorize and execute multi-course orders for a full section without written aids during peak-service periods in a full-service restaurant.
  • Complex payment scenarios — process split checks, gift cards, promotional discounts, and mixed-tender transactions through POS software with full accuracy and speed.
  • Non-routine customer concerns — resolve escalated complaints, dietary emergencies, or billing disputes autonomously while maintaining positive guest relations.
  • Alcohol service judgment — independently assess borderline identification cases and intoxication levels, applying responsible service standards without supervisor prompting.
  • Cross-functional coordination — synchronize order timing with bar, kitchen, and host stand staff to deliver seamless service across a full dining shift.
  • Menu expertise — provide detailed descriptions of ingredients, preparation methods, and pairing recommendations to guests with varying dietary restrictions or preferences.
  • Service quality self-monitoring — proactively track guest satisfaction cues throughout the meal cycle and intervene before complaints arise in a fast-paced dining environment.
  • New-hire mentoring — demonstrate correct POS entry, table-service sequence, and check-back protocols to recently hired servers during live floor shifts.
  • Shift efficiency planning — organize side work, section rotation, and table turnover strategy to maximize covers and revenue per shift.
  • Difficult guest interactions — apply social perceptiveness and self-control to de-escalate tense situations and preserve a positive atmosphere for all patrons.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported