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Course Criteria
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4.00 Credits
The female past in the modern period of U.S. history. Considers how transformations in gender roles are reflective of other significant changes in American culture and society. Emphasis on class, race, and ethnic variations in women's experience. 3 lectures and research project. Prerequisite: HIST 303; junior standing or consent of instructor.
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4.00 Credits
History and evolution of ideas about gender, race/ethnicity and sexual identity. Special attention as to how social, historical, and ideological forces, organized by the central, intertwined concepts of gender and race, shape both our critical thinking and our lives. 3 lectures, 1 activity. Prerequisite: WS 301 or consent of instructor.
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1.00 - 3.00 Credits
Introduction to the wine and viticulture program. Emphasis on curriculum and career planning. Credit/No Credit grading only. 1 lecture.
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4.00 Credits
Introduction to wine grape growing, winemaking, and wine business. Brief history and overview of major global wine regions, including growing conditions, grape varieties, winemaking styles, and wine business practices. 4 lectures. Changed effective Winter 2009.
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2.00 Credits
The role and behavior of compounds in musts, wines, yeasts and oak and their contribution to the color, aromas, flavors, mouthfeel and structure of different wine styles. 2 lectures. New course, effective Winter 2009.
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4.00 Credits
Introduction to the science of winemaking: development of wine compo-nents in grapes, grape maturation, harvesting, pre-fermentation wine-making methods, alcoholic fermentation, malolactic fermentation, wine maturation and post fermentation practices, wine spoilage, maintenance of wine integrity. 4 lectures. Prerequisite: WVIT 102, CHEM 111. Changed effective Winter 2009.
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4.00 Credits
Wine yeasts, bacteria, and molds: morphology and methods of identification; successful alcoholic and malolactic fermentations; management and prevention of unwanted microbial growth; micro-organisms and flavor development. 3 lectures, 1 laboratory. Prerequisite: WVIT 202, MCRO 221 or MCRO 224, consent of instructor. New course, effective Winter 2009.
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1.00 - 12.00 Credits
Time spent in an approved wine industry, engaged in wine production or related agribusiness and viticulture activities. Applying and developing production and managerial skills and abilities. One unit of credit may be allowed for each full week of completed and reported internship. Degree credit limited to 6 units. Prerequisite: WVIT 202, FRSC 231, junior standing, and consent of internship instructor.
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4.00 Credits
Evaluation of wines using the techniques in sensory evaluation. Difference and rating tests; descriptive analysis and pairing of wine and food. 3 lectures, 1 laboratory. Prerequisite: WVIT 202, STAT 218 or STAT 221, age 21 or older.
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1.00 - 4.00 Credits
Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter. Prerequisite: Consent of instructor. New course, effective Spring 2007.
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