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Course Criteria
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2.00 Credits
2(2-0)D Effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. Decisions need to be made for how to manage all of the normal cultural practices such as planting, fertility, harvesting, and pruning as well as managing the insect, disease, and weed problems that occur either regularly or sporadically. The information in this course will address management issues related to common, expected pest problems as well as the occasional appearance of minor pest problems. 2.000 Credit Hours 2.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line, Interactive Video Technology & Career Education College Business and Applied Tech Division
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2.00 Credits
2(2-0)D This course is a study of commercial grape growing in the Midwest Region of the United States. Topics include cultivars, vine nutrition, irrigration, canopy management, pests, maturity sampling and harvest, balanced pruning/cropping and cold injury. 2.000 Credit Hours 2.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line, Interactive Video Technology & Career Education College Business and Applied Tech Division
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3.00 Credits
3(3-0)D This course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line, Interactive Video Technology & Career Education College Business and Applied Tech Division
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3.00 Credits
3(3-0) D This course is designed for the individual anticipating a career in the wine industry. This course (internship) is designed to provide a student who has completed major course sequences with an intense level of practical and realistic winery operation experiences, sufficient to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program will participate in a full time Crush Season internship at a supporting winery, and are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations. 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line Academic Affairs College Bus Applied Tech/Public Servic Division Viticulture Department
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2.00 Credits
2(2-0)D This course is designed to provide students initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter. The student is expected to improve his understanding of the methods and science involved by on-site participation in each of the various activities associated with finished wine production. The course is designed to serve as actual practical exposure and may qualify as experience for those seeking employment in commercial enology. 2.000 Credit Hours 2.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line, Interactive Video Academic Affairs College Bus Applied Tech/Public Servic Division Viticulture Department
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3.00 Credits
3(3-0)D This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit ot the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will utilize sensory kits and workshops to further their sensory evaluation skills and techniques. The course will include lectures, demonstrations and two day workshop. 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line, Interactive Video Academic Affairs College Bus Applied Tech/Public Servic Division
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3.00 Credits
3(3-0)D Principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries. 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: Lecture, On-line, Interactive Video Academic Affairs College Bus Applied Tech/Public Servic Division Viticulture Department
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3.00 Credits
3(3-0) D The course will explore soil properties and behavior and their influence on wines. The course focuses not only on growth and production, but on the long-term effects of viticulture on soil quality and the wider environment. 3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate Schedule Types: On-line Academic Affairs College Bus Applied Tech/Public Servic Division Viticulture Department
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