Viticulture

Viticulture (VITI)

VITI 300 Viticulture and Enology

  • Units:3
  • Hours:36 hours LEC; 54 hours LAB
  • Prerequisite:None.
  • Transferable:CSU; UC
  • Catalog Date:June 1, 2019

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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • evaluate a site for grape production and select a grape varietal suitable for the site.
  • plan and plant a vineyard, using the principles and practices of wine grape production, and produce grapes that will lead to successful wines.
  • analyze vineyard management problems and develop solutions for those problems.
  • evaluate and prepare harvest to produce wine.
  • identify basic processes for wine production.

VITI 301 Viticulture Practices from Bud Break to Harvest

  • Units:3
  • Hours:36 hours LEC; 54 hours LAB
  • Prerequisite:VITI 300 with a grade of "C" or better
  • Transferable:CSU
  • Catalog Date:June 1, 2019

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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • describe and demonstrate the theory and practices of vineyard management to produce wine grapes of optimum quality.
  • properly apply canopy management techniques for crop optimization by suckering, leaf and cluster thinning, petiole analysis and application of fertilizers.
  • explain and identify grapevine anatomy and understand how physiology is affected by fertilizer and irrigation techniques for vineyards.
  • describe and explain the relationship between environment, common vineyard pests and diseases and know how to effectively control identified pests and diseases.
  • describe and demonstrate the measurement of Brix, pH, and total acidity of wine grapes.

VITI 302 Viticulture and Enology Machinery Operations and Safety

  • Units:2
  • Hours:18 hours LEC; 54 hours LAB
  • Prerequisite:None.
  • Enrollment Limitation:Students must possess a valid California driver license to operate pickup trucks, tractors and forklifts.
  • Transferable:CSU
  • Catalog Date:June 1, 2019

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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • demonstrate the safe operating principles of vineyard and winery equipment.
  • perform routine safety, maintenance and operational checks of vineyard and winery equipment.
  • describe appropriate applications of mechanized equipment in the vineyard and winery.
  • evaluate the economics of using mechanized equipment in the vineyard and winery.

VITI 303 Viticulture Practices from Harvest through Dormancy

  • Units:3
  • Hours:36 hours LEC; 54 hours LAB
  • Prerequisite:VITI 300 with a grade of "C" or better
  • Transferable:CSU
  • Catalog Date:June 1, 2019

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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • describe and demonstrate the theory and practices of vineyard management post harvest through dormancy.
  • describe and demonstrate post-harvest practices for irrigation, fertilization, cover crop planning and pre-pruning.
  • describe and explain how to evaluate and effectively control common vineyard pests and diseases for the fall and winter seasons.
  • describe and demonstrate proper planting techniques for new vines and grafting techniques for established rootstock.

VITI 304 Wine Component Tasting, Hospitality and Service, and Food Pairing

  • Units:3
  • Hours:54 hours LEC
  • Prerequisite:None.
  • Enrollment Limitation:Students must be 21 years of age or older.
  • Transferable:CSU
  • Catalog Date:June 1, 2019

This course covers organoleptic wine evaluation, how to pair foods to wine, and wine service hospitality.  The course covers organoleptic tasting techniques of wine including varietal characteristics, wine styles, and identification of wine flaws. The course is designed for wine industry personnel and wine enthusiasts. A materials fee of $50.00 is required and payable upon registration.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • identify common grape and wine varietals by sight and components.
  • discuss the history and development of the wine industry in the Sierra Foothills and California.
  • identify and describe wine defects.
  • discuss wine tasting set up.
  • discuss the pairing of food with wine varieties.
  • explain the principles involved in the fermentation process.

VITI 305 Wines of the World

  • Units:1.5
  • Hours:27 hours LEC
  • Prerequisite:None.
  • Enrollment Limitation:Students must be 21 years of age or older.
  • Transferable:CSU
  • Catalog Date:June 1, 2019

The course examines 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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • identify world wine grape growing regions and the varietals best suited to that region.
  • differentiate the climate, soil and geographic features that contribute to the uniqueness of a wine appellation.
  • explain the relationship of viticulture and winemaking practices on the qualities of a particular wine type.
  • compare and contrast the sensory characteristics of wines produced from the same varietal when grown in different locations.
  • evaluate the quality of wines from particular world wine producing areas.
  • define and comprehend world wine label terminology.

VITI 306 Wines of California

  • Units:1.5
  • Hours:27 hours LEC
  • Prerequisite:None.
  • Enrollment Limitation:Students must be 21 years of age or older.
  • Transferable:CSU
  • Catalog Date:June 1, 2019

This course examines some of the wine varietals grown and produced in California. Each week the course 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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • identify California wine grape growing regions and the varietals best suited to that region.
  • differentiate the climate, soil and geographic features that contribute to the uniqueness of a wine appellation.
  • explain the relationship of viticulture and winemaking practices on the qualities of a particular wine type.
  • compare and contrast the sensory characteristics of wines produced from the same varietal when grown in different locations.
  • evaluate the quality of wines from particular California wine producing areas.
  • define and comprehend California wine label terminology.

VITI 307 Wines of the Sierra Foothills

  • Units:1.5
  • Hours:27 hours LEC
  • Prerequisite:None.
  • Enrollment Limitation:Students must be 21 years of age or older.
  • Transferable:CSU
  • Catalog Date:June 1, 2019

This course introduces some of the wine varietals grown and produced in California's Sierra Foothills appellation. Each week the course 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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • identify California Sierra Foothills growing regions and the varietals best suited to those regions.
  • differentiate the climate, soil and geographic features that contribute to the uniqueness of a Sierra Foothills wine appellation.
  • explain the relationship of viticulture and winemaking practices on the qualities of a particular wine type.
  • compare and contrast the sensory characteristics of wines produced from the same varietal when grown in different locations within the Sierra Foothills.
  • define and comprehend Sierra Foothills wine label terminology.

VITI 308 Fruit to Wine - Enology

  • Units:3
  • Hours:36 hours LEC; 54 hours LAB
  • Prerequisite:None.
  • Enrollment Limitation:Must be 21 years of age.
  • Transferable:CSU; UC
  • Catalog Date:June 1, 2019

This course is 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 will 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.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • discuss the history of winemaking and the wine producing regions of the world and California.
  • assess grapes and fruit to produce wine by applying fermentation principles.
  • analyze results of winemaking including composition of wine for percentage alcohol, acidity, flavors, aging and bottling.
  • report on wine qualities for bottling, labeling and storage for future consumption.
  • define legal compliance requirements for the making, labeling, selling, and distribution of wine.

VITI 498 Work Experience in Viticulture

  • Units:1 - 4
  • Hours:60 - 300 hours LAB
  • Prerequisite:None.
  • Enrollment Limitation:Student must be in a paid or non-paid internship, volunteer opportunity, or job related to career interests.
  • Advisory:ENGWR 101 or ESLW 320
  • Transferable:CSU
  • General Education:AA/AS Area III(b)
  • Catalog Date:June 1, 2019

This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within the field of Viticulture. Course content will include understanding the application of education to the workforce; completing required forms which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. During the semester, the student is required to attend orientation. Students must complete 75 hours of related paid work experience, or 60 hours of related unpaid work experience, for one unit. An additional 75 hours of related paid work experience or 60 hours of related unpaid work experience is required for each additional unit. The course may be taken for a maximum of 16 units. Students should have access to a computer, the Internet, and some computer media such as a USB drive to store data files. Online students must have an email account. Only one Work Experience course may be taken per semester.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

  • apply industry knowledge and theoretical concepts in a field of study or career as written in the minimum 3 learning objectives created by the student and his/her employer or work site supervisor at the start of the course.
  • manage personal career plans and decision making using industry & workforce information and online resources.
  • behave professionally and ethically, exhibit adaptability, initiative, self-awareness and self-management as needed.
  • exhibit effective communication, collaboration, and leadership skills at work with consideration to workplace dynamics and social and diversity awareness.
  • demonstrate critical and creative thinking skills as they apply to the workplace.