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Viticulture (VITI)

Courses

The following Viticulture courses are offered:

VITI 300     Viticulture and Enology    3 Units
Prerequisite: None.
Course Transferable to UC/CSU
Hours: 36 hours LEC ; 54 hours LAB 
The course is an introduction to viticulture and enology practices and will explore the history, principles, and practices of wine grape production and an introduction to enology. Additional topics will cover the history of wine grapes, the current status of wine grape industry, and the classification of wine grapes. The basic principles of vineyard establishment and management will be covered as well as the basic principles of enolgy. Field trips may be required. 

VITI 301     Viticulture Practices Spring and Summer    3 Units
Prerequisite: VITI 300 with a grade of “C” or better
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB 
This course will cover viticulture practices for the spring and summer growing seasons. The course will explore planning and planting a vineyard, vegetative propagation, trellising, pruning, pest control, soils, irrigation practices, quality control measures, and basic vineyard equipment. The basic principles of vineyard maintenance and management will be covered, as well anatomy and physiology of vine growth and grape production during these seasons.  This course is a continuation of VITI 300, Viticulture and Enology. Field trips may be required. 

VITI 304     Wine Component Tasting and Appreciation    1.5 Units
Prerequisite: None.
Enrollment Limitation: Students must be 21 years of age or older.
Course Transferable to CSU
Hours: 27 hours LEC  
A sensory course designed for individuals to learn organoleptic tasting techniques of wine including varietal characteristics and wine styles, designed for wine industry personnel and wine enthusiasts.  A materials fee of $50.00 is required and payable upon registration. 

VITI 305     Wines of the World    1.5 Units
Prerequisite: None.
Enrollment Limitation: Students must be 21 years of age or older.
Course Transferable to CSU
Hours: 27 hours LEC  
An introductory examination of some of the most popular wine varietals of the world compared and contrasted to their California counterparts. Each week we will examine a different grape or related group of grapes and their expression in wine, e.g., California Cabernet Sauvignon, to a similar Chilean varietal, or French Bordeaux. A materials fee of $75 is required and payable upon registration.  A field trip may be required. 

VITI 306     Wines of California    1.5 Units
Prerequisite: None.
Enrollment Limitation: Must be 21 years of age.
Course Transferable to CSU
Hours: 27 hours LEC  
An introduction to some of the wine varietals grown and produced in California will be examined. Each week we will examine a different grape or related group of grapes and their expression in different regions or appellations of California.  A materials fee of $50.00 is required and payable upon registration. Field trips may be required. 

VITI 307     Wines of the Sierra Foothills    1.5 Units
Prerequisite: None.
Enrollment Limitation: Students must be 21 years of age or older.
Course Transferable to CSU
Hours: 27 hours LEC  
This course covers an introduction to some of the wine varietals grown and produced in California’s Sierra Foothills appellation. Each week the class will examine the expression in wine of different varietals of grape, related group of grapes, or a particular vintners varietals of wines produced in the Sierra Foothills. A materials fee of $50.00 is required and payable upon registration. Field trips may be required. 

VITI 308     Fruit to Wine -  Enology    3 Units
Prerequisite: None.
Enrollment Limitation: Must be 21 years of age.
Course Transferable to UC/CSU
Hours: 36 hours LEC ; 54 hours LAB 
An introduction to the science of wine production from grapes and other fruits to the bottle. Topics covered include the history of wine production; grape varieties and wine types; influence of climate and soil; wine fermentation including assessment of wine qualities, handling, racking, aging, bottling, wine disorders and remedies; and legal compliance. The production of fruit wines may also be covered.  Some labs involve local field trips.  A lab fee may be assessed to cover the costs of grapes and bottling. Students will have the opportunity to take wine home with them made during the semester. 

VITI 309     Wine Service, Hospitality and Food Pairings    1.5 Units
Prerequisite: None.
Enrollment Limitation: Students must be 21 years of age or older.
Course Transferable to CSU
Hours: 27 hours LEC  
This course is designed for wine industry personnel and home wine aficionados to learn appropriate wine service and food pairings with wine. Wine service and hospitality are covered including serving, decanting, storing, handling and displaying wines in restaurants, tasting rooms, and at home, while food and wine pairings will be explored through sensory evaluations of wine and food that will complement each other. A materials fee of $75.00 is required and payable upon registration. A field trip may be required. 

VITI 499     Experimental Offering in Viticulture    .5-4 Units
Prerequisite: None
Hours: 72 hours LEC ; 108 hours LAB 

Updated 6/12/14

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