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Viticulture (VITI)

Courses

The following Viticulture courses are offered:

Viticulture (VITI)

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 from Bud Break to Harvest    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, from bud-break to harvest. The course will focus on canopy management and wine grape harvest. Canopy management topics will include trellising, suckering, crop estimation, leaf and cluster thinning, petiole analysis, fertilizer application, pest control, and irrigation practices. Wine grape harvest will include quality control measures including measuring Brix, pH and total acidity of grapes samples. This course is a continuation of VITI 300, Viticulture and Enology. Field trips may be required.

VITI 302
Viticulture and Enology Machinery Operations and Safety    2 Units
Prerequisite: None
Enrollment Limitation: Students must possess a valid California driver license to operate pickup trucks, tractors and forklifts.
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB
This course is designed to introduce viticulture and enology students to the use and safe operation of machinery used in the viticulture and enology industry. In addition to basic safe operating parameters, students will learn about the economics of equipment commonly used in vineyards and wineries, routine maintenance practices and appropriate applications for machinery use. Hands-on experience and vineyard/winery visits will be major components of this course. Students must possess a valid driver's license to be eligible for this class. Field trip(s) will be required.


VITI 303
Viticulture Practices from Harvest through Dormancy    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 and enology practices from post-harvest in the fall to bud break in the spring. The course will cover winter pre-pruning, pruning relative to bud break, vineyard management during dormancy, grapevine diseases and post-harvest practices for irrigation, fertilization, erosion control, cover crops and vineyard winterization. Planting of vines as well as grafting of new varietals to an existing rootstock will be covered. Field trips may be required.

Updated 4/30/18

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