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AGSCI 212: Winemaking
5.00 Credits
Yakima Valley Community College
5 credits quarters: F The science of winemaking involves the application of microbiology, chemistry, sensory phenomena, engineering, and other disciplines to create a quality product. This course will address the procedures, equipment, and techniques used for making quality wine. Recommended: AGSCI 101 and AGSCI 120
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AGSCI 212 - Winemaking
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AGSCI 215: Applied Plant Pathology
5.00 Credits
Yakima Valley Community College
5 credits quarters: S-odd Years An introduction to the classification, symptoms, epidemiology, and control of plant diseases of tree fruits and other important crops of Central Washington. Recommended: AGSCI 101
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AGSCI 215 - Applied Plant Pathology
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AGSCI 220: Applied entomology
5.00 Credits
Yakima Valley Community College
5 credits quarters: S-even Years A general introduction to anatomy, classification, and control of important insect pests of tree fruits and other important crops of Central Washington. Components of effective integrated insect management programs will be presented.
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AGSCI 220 - Applied entomology
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AGSCI 221: Wine quality and Consumer education
5.00 Credits
Yakima Valley Community College
5 credits quarters: W - even years This course will review characteristics used to assess wine quality and will provide guidelines for selecting and serving appropriate wines to accompany diverse menus and occasions. Principles of wine marketing and consumer sales from beverage or grocery stores, restaurants, and tasting rooms will be discussed. Recommended: AGSCI 120
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AGSCI 221 - Wine quality and Consumer education
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AGSCI 222: Packing and Storage of horticultural Crops
5.00 Credits
Yakima Valley Community College
5 credits quarters: F - even Years The design, organization, logistics, and management of packing and storage facilities will be discussed. Principles of refrigeration and regular- and controlled-atmosphere storage will be presented with emphasis on application of the technology for effective management of postharvest crop quality. Students will be introduced to the operation and control of packing line components.
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AGSCI 222 - Packing and Storage of horticultural Crops
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AGSCI 225: Food quality Assurance
5.00 Credits
Yakima Valley Community College
5 credits quarters: S - odd years An overview of the role of quality assurance in producing a safe food supply. Students will be introduced to the methodology and design of quality assurance programs for analyzing microbial and chemical hazards and identifying physical factors associated with food quality. Recommended: AGSCI 170
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AGSCI 225 - Food quality Assurance
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AGSCI 235: Advanced Viticulture
5.00 Credits
Yakima Valley Community College
5 credits quarters: S Central Washington produces the greatest amount of juice and wine grapes in the state, and wine grape production is steadily increasing. Students will be introduced to principles of grapevine establishment, irrigation, canopy management, pest control, and other aspects of viticulture. Course emphasis will be on growing grapes as part of the winemaking process. Prerequisite: AGSCI 135 or permission of instructor. AGSCI 101 is recommended.
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AGSCI 235 - Advanced Viticulture
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AGSCI 238: Horse/Horsemanship
3.00 Credits
Yakima Valley Community College
3 credits quarters: S A basic study of light horses.
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AGSCI 238 - Horse/Horsemanship
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AGSCI 240: Winery Compliance
2.00 Credits
Yakima Valley Community College
2 credits quarters: S Emphasis will be on the methods and practices to develop a good winery safety plan. Focus will also include tracking, monitoring, and recording wine additions and losses to remain in compliance with state and federal agencies.
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AGSCI 240 - Winery Compliance
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AGSCI 245: Sensory Analysis
3.00 Credits
Yakima Valley Community College
3 credits quarters: S Introduction to the principles of sensory and chemical characteristics in wines. Students will obtain knowledge of wine sensory terminology and will learn wine faults and how to recognize them. The components of a wine will be evaluated, including appearance, aroma, and flavor.
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AGSCI 245 - Sensory Analysis
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