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Course Criteria
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1.00 Credits
A sensory course designed for individuals to learn organoleptic testing techniques, characteristics and styles of wine varieties, wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles, and the common evaluation methods used in sensory testing. Students must be 21 years of age or older. This class has a materials fee above the regular enrollment fee. We encourage you to spit, since the actual consumption of these ethanolic beverages tends to cloud one's ability to assess quality.
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1.00 Credits
The Winery Practicum is designed to give students the opportunity to work in an established vineyard and interact with a qualified mentor.
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2.00 Credits
Prerequisites: ENO 1112 Enology I The principles of enology (winemaking) will be examined, including history, grape growing, chemistry, wine microorganisms, fermentation, winemaking operations, cooperage, physiology and sociology of wine, as well as health and legal issues. Students will crush, press, rack, filter, fine, bottle, cork, label and capsule a finished tank of wine in a college winery operation. Students must be 21 years of age or older.
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2.00 Credits
Prerequisites: ENO 1112 Enology I and ENO 2112 Enology II The course will cover the 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 the Redlands college winery.
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2.00 Credits
Prerequisites: ENO 1112 Enology I and ENO 2112 Enology II This course covers process technologies and process systems that are used in modern commercial wineries. The course will include lectures, demonstrations and four day workshop. Overview of winemaking systems including winemaking operations and equipment, barrel aging and barrel management, membrane separation processes, specialized contacting systems, cleaning and sanitation systems, process control systems, refrigeration systems, electrical systems, waste water systems, and work place safety.
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1.00 Credits
This course covers the historical and cultural significance of wine and its place in society.
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3.00 Credits
This course is an overview of and orientation to the horse industry. The course includes a study of the origin, characteristics, and development of breed; an introduction to genetics and breeding; basic principles of design, construction and maintenance of facilities; and basic concepts of marketing and advertising.
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4.00 Credits
This course allows the student to halter, break, gentle, and train a colt. The student will be responsible for feeding, grooming, care, and training of the colt. 1 semester credit hour lecture; 3 semester credit hours lab.
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3.00 Credits
This course presents the fundamentals of basic riding skills-Western-and the care and adjustment ofequipment. 1 semester credit hour lecture; 2 semester credit hours lab. Course is designed to survey the various aspects of evaluating horses.
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2.00 Credits
This course covers topics relating to the evaluation and selection of horses and the presentation of written and oral reasons. 1 semester credit hour lecture; 2 semester credit hours lab.
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