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Course Criteria
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1.00 - 8.00 Credits
Acceptable for credit: CSU, UC-Determined after admission For course description see "Internships."
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3.00 Credits
Two hours lecture, three hours lab weekly. Advisory: Agribusiness 120. Acceptable for credit: CSU Advanced vineyard practices for the fall season including crop projection, grape quality assessment, grape maturity monitoring, harvest coordination, post-harvest practices, and budgeting. Management planning and financial aspects of the operations are emphasized. (GR/P/NP) (F)
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3.00 Credits
Two hours lecture, three hours lab weekly. Advisory: Agribusiness 121. Acceptable for credit: CSU Advanced vineyard practices for the winter and spring seasons including vine balance determination, pruning, cover crop management, frost protection, vine training, vineyard research trials, and budgeting. Management planning and financial aspects of the operations are emphasized. (GR/P/NP) (S)
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1.00 Credits
One hour lecture, four hours lab weekly (eight weeks). Advisory: Agribusiness 122. Acceptable for credit: CSU Advanced vineyard practices for the summer season including equipment operation and maintenance, vine training, vineyard research trials, and budgeting. Management planning and financial aspects of the operations are emphasized. (GR/P/NP) (U)
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1.00 - 8.00 Credits
Acceptable for credit: CSU, UC-Determined after admission For course description see "Cooperative Education."
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2.00 Credits
Sixteen hours weekly (two weeks). Prerequisite: Completion of or concurrent enrollment in Agribusiness 101. Acceptable for credit: CSU Presents all aspects of winery equipment; function, use, location, safe operation and repair. A strong emphasis is placed on safety and legal compliance. Production, storage and packaging equipment are included. (GR/P/NP) (F)
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0.50 - 3.00 Credits
Lecture and/or lab as required by unit formula. Eligibility for enrollment will be determined by content of course. 159 - Acceptable for credit: CSU, UC-Determined after admission Training courses focusing on specialized agribusiness topics. Topics will be identified on a periodic basis in conjunction with employment or program/discipline needs. See the current schedule of classes for topics being offered. (GR/P/NP) (A)
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1.00 - 3.00 Credits
Acceptable for credit: CSU, UC, UC-Determined after admission For course description see "Independent Projects."
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0.50 - 3.00 Credits
199 - Acceptable for credit: CSU, UC-Determined after admission Lecture and/or lab as required by unit formula. Eligibility for enrollment will be determined by content of course. Provides an opportunity to explore particular aspects of the discipline, which are not covered in detail in the existing program. See the current schedule of classes for topics being offered. Offerings identified by these numbers are not offered on a regular cycle (not within a two-year period). (GR/P/NP) (A)
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0.50 Credits
One-half hour lecture, one-half hour lab weekly. Limitation on Enrollment: must be 21 years of age or older. Designed to familiarize students with the components of tasting wine and food, to develop wine evaluation techniques, and to pair wines with appropriate food. (GR/P/NP) (F,S,U)
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