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Course Criteria
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1.00 Credits
This course will explore the establishment and maintenance of a vineyard with specific emphasis placed on growing grapes in Oklahoma. Focus is on the agricultural production of grapes in Oklahoma.
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3.00 Credits
This course will explore the establishment and maintenance of a vineyard. Focus is on the agricultural production of grapes in the Midwest.
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1.00 Credits
The class will provide an introduction to the world's wine-producing regions, including history, viticultural practices and winemaking styles. The class will focus on the grapes, the soil, the climate and a short history of each region and its viticulture practices. The student will gain an understanding of the production practices of wines from these countries. Students will explore how the history, culture, winemaking philosophies, geography, grape varieties, wine styles and politics of each country combine into a common category of New World Wines. The New World (in this course) refers to Canada, the United States of America, South America, Australia, New Zealand, and South Africa.
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1.00 Credits
The Vineyard Practicum is designed to give students the opportunity to work in an established vineyard and interact with a qualified mentor.
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1.00 Credits
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 commonly expected pest related issues.
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2.00 Credits
Prerequisite: VIN 1113 Viticulture I This course will cover a variety of topics in the field of viticulture. Topics include a review of vine physiology (the cycle of vine growth, photosynthesis and water relations); vineyard establishment (site evaluation, hillside vineyards, rootstock/ cultivar selection, handling planting stock, vine training, and spacing and trellising considerations); vineyard management (canopy management, pruning, irrigation systems and scheduling, monitoring vine nutrition, diagnosis and correction of nutritional problems, grafting and budding, mechanization in the vineyard, vineyard floor management options, and frost protection considerations); and pest management (viruses, mildew and bunch rot, nematodes, and insect pests).
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1.00 Credits
Prerequisites: ENO 1112 Enology I This is a course in the basic science and technology of vineyard operations.
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1.00 Credits
This course covers soil analysis irrigation technology and vine nutritional needs.
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2.00 Credits
This course will explore the marketing aspects of the wine industry. Focus is on the need for differentiation from competitors in angri-tourism. The outcome will include a public relations program for an existing or future winery.
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2.00 Credits
This course will explore the management of winery tasting rooms. Focus is on the customer service and customer loyalty.
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