For those looking to build their palates during the new year, NC’s Culinary, Tourism and Beverage Studies division has uncorked new learning opportunities, with registration now open for select for-credit courses to part-time students.
Beginning Dec. 4, individuals can enroll in specialized courses previously reserved for full-time academic programs, offering a flexible path to formal study in the dynamic world of food and beverage.
Courses including Food and Wine Dynamics, Wines of Europe, Wines of the Americas and Southern Hemisphere, and History of Brewing and Beer are now available to anyone interested in earning academic credit within NC’s Schools of Culinary Arts and Wine, Beer and Spirits. Classes are scheduled to kick off the week of Jan. 12, 2026, and will run for 14 weeks with a scheduled break from Feb. 28 to March 8.
Maija Saari, Associate Dean of the Schools noted that select courses were opened for broader enrolment in response to the ongoing, passionate interest from individuals in the College community and beyond interested in pursuing studies without the commitment of a full-time credential.
“In September, we started offering seats to the public within some of our program courses where it made sense. It’s a nice way to share what we do best with those who can’t manage a full-time commitment,” said Saari.
The in-person, immersive courses will be delivered in specialized sensory labs at the Daniel J. Patterson Campus in Niagara-on the-Lake – home to NC’s trailblazing Culinary, Tourism and Beverage Studies division – ensuring a hands-on experience. The courses appeal to a broad audience, including industry professionals, hobbyists, and those seeking a career transition into areas like craft brewing, winemaking, or distilling.
While the courses don’t serve as electives for other NC programs, they will appear on a formal academic transcript upon completion. Space is limited, so those interested are encouraged to register quickly.
Food and Wine Dynamics (CULN1423)
Students will explore the dynamic relationship between food and wine, leveraging Niagara’s preeminent position in the Canadian wine industry. Through tutored tastings, students learned to evaluate wine, develop tasting notes, and compare varietal flavour profiles in the context of global wine regions. Classes will run on Thursdays, 2:30 p.m. to 5:30 p.m.
This course delves into the sensory characteristics and production practices of Old World wine-producing countries, including France, Italy, Spain, and more. Practical tasting sessions supplemented the exploration of geography, history, and winemaking philosophies. Classes will run on Wednesday mornings, 9:30 a.m. to 12:30 p.m.
Wines of the Americas and Southern Hemisphere (OEVT1224)
Students learn about New World wines, covering Canada, the U.S., South America, Australia, New Zealand, and South Africa. This exploration of global wine styles will be regularly supported by practical tasting sessions. Classes will run on Tuesday mornings, 9:30 a.m. to 12:30 p.m.
History of Brewing and Beer (BREW1104)
This course investigates beer’s relationship with humanity, from its central role in ancient civilizations to the modern craft beer revolution, exploring the move from home kitchens to a global industry. This course does not include tastings. Classes will run on Mondays, 9:30 a.m. to 12:30 p.m.
Credit and career pathways
All courses will be offered for full academic credit and appear on an official Niagara College transcript. Course credits may be applied as transfers to programs offered by the Schools of Culinary Arts, and School of Wine, Beer and Spirits, providing a solid foundation for those who might pursue full-time study in the future.
To learn more, explore available courses or register, visit:niagaracollege.ca/parttimestudies/.
