Course Catalog: Academic Year 2009-2010

This is the course catalog for the current bulletin year. Click on a letter below to view the course subjects that begin with that letter.

All of the community colleges in Iowa are participating in a joint project to develop common numbers for all of our courses. Because of this initiative, all of our course subject names and most of our course numbers at DMACC changed effective fall semester, 2006. This page will help you find the new course subject names and the new numbers

Note: If and how DMACC courses transfer to other colleges and universities is determined by the receiving institution.

Viticulture |

Course: Viticulture

VIN 101 - Intro to Starting a Vineyard
Credits: 4 (includes lab)
Introduction to selecting and preparing successful vineyard sites, economics of vineyards, and cultural practices for non-bearing vineyards.

VIN 102 - Intro to Bearing Vineyards
Credits: 4 (includes lab)
Introduction to management of bearing vineyards: cultural practices, fertility, and economics.

VIN 103 - Intro to Vineyard Pest Mgmt
Credits: 4 (includes lab)
Introduction to pests that affect vineyards, pest management and proper use of control methods. This course will also involve preparation for students to take the test for commercial pesticide applicator's license.

VIN 104 - Vit. for Wine Production
Credits: 3 (includes lab)
This course is an introduction to the grape and wine industry in short-season regions and worldwide. It investigates grape origins and growth habit, the vineyard factors that can impact wine quality, the process of fruit development, terrior, and grower-winery relations. Prior to taking this course, students should have a basic understanding of grape production.

VIN 121 - Pre-Plant Decisions
Credits: 2
This course is an introduction to selecting and preparing successful vineyard sites, cultivar selection and trellis installation.

VIN 122 - Planting and Early Care
Credits: 2
This course is an introduction to vineyard training systems, economics of vineyards and cultural practices for non-bearing vineyards. Prior to taking this course, students should have a basic understanding of vineyard site selection, grape cultivars and trellis installation.

VIN 123 - Pruning and Canopy Management
Credits: 2
This course is an introduction to pruning and the canopy management of bearing vineyards. Prior to taking this course, students should have a basic understanding of vineyard establishment leading up to the years of vineyard fruit production.

VIN 124 - Crop Management
Credits: 2
This course is an introduction to vineyard crop management, fertilization, harvest issues and the sale of grapes. Prior to taking this course, students should have a basic understanding of vineyard establishment leading up to the years of vineyard fruit production and an understanding of the pruning and canopy management of bearing vineyards.

VIN 125 - Pest Identification
Credits: 2
This course is an introduction to the identification of vineyard pests, the factors that impact successful infections and methods of vineyard scouting. This course will, in part, assist in preparing students to take the test for a commercial pesticide applicator's license. Prior to taking this course, students should have a basic understanding of vineyard establishment and the management of mature vineyards.

VIN 126 - Pest Management
Credits: 2
This course is an introduction to the different methods of controlling vineyard pests, the different products available for pest control, developing a pest control program, proper pesticide application, safety concerns and the rules and regulations involved with pesticide application. This course, in part, will assist in preparing students to take the test for a commercial pesticide applicator's license. Prior to taking this course, students should have a basic understanding of vineyard establishment, management of mature vineyards and the life cycles of vineyard pests.

VIN 149 - Grape and Wine Science
Credits: 4 (includes lab)
This course introduces the grape and wine industry world- wide and in the Midwest. It investigates grape origin, vine growth habit, wine production, and winery quality control.

VIN 150 - Introduction to Wine
Credits: 3
This course presents introductory information on wine appreciation, focusing on sensory analysis, production, classification, and culture of wine.

VIN 151 - Cellar Tech. and Operations
Credits: 4 (includes lab)
This course presents winery technology and provides practical instruction on grape processing equipment. Prerequisite: VIN 150 or Industry Experience

VIN 152 - Intro to Wine Science
Credits: 4 (includes lab)
This course examines the basic scientific principles of wine production and provides instruction of wine laboratory analysis equipment. Prerequisite: VIN 150 or Industry Experience

VIN 153 - Intro. to Wine Regions
Credits: 1
This course presents introductory information on wine regions. Prerequisite or corequisite: VIN 150.

VIN 175 - Wine Service Operations
Credits: 2 (includes lab)
Students will investigate the role of a wine program in a restaurant context and implement wine service principles for formal dining experiences. Prerequisite: VIN 150 or instructor permission.

VIN 185 - Introductory Sommelier Prep.
Credits: 2
This course relates information required to assist students in pursuing the Introductory Sommelier accreditation. Prerequisite: VIN 150 or instructor permission.

VIN 189 - Wine Microbiology
Credits: 2 (includes lab)
This course examines beneficial and spoilage unicellular organisms specifically related to wine production. Prerequisite: BIO 187

VIN 190 - Wine Science
Credits: 4 (includes lab)
This course focuses on principles of enology and wine laboratory analysis focusing on the most common evaluation methods utilized in a successful winery quality control program. Prerequisite: CHM 122 and VIN 149

VIN 201 - Viticultural Science
Credits: 4 (includes lab)
Advanced concepts in the science of viticulture. Prerequisite: VIN 149 or instructor permission

VIN 202 - Vine Health
Credits: 4 (includes lab)
Advanced concepts in the identification, life cycles, management, and control of vineyard pests. Prerequisite: VIN 201 or instructor permission

VIN 203 - Vineyard Establishment
Credits: 4 (includes lab)
Advanced concepts in vineyard establishment. Prerequisite: VIN 201 or instructor permission

VIN 204 - Engineering in Agri
Credits: 4 (includes lab)
A study of engineering principles that relate to agricultural industries. Prerequisite: Instructor permission

VIN 248 - Hort/Botany Lab
Credits: 1 (includes lab)
Laboratory exercises designed to introduce the principles of botany. Corequisite: AGH 221 or instructor permission

VIN 249 - Plant Physiology
Credits: 4 (includes lab)
A study of how plants function and interact with the environment. Prerequisite: AGH 221 or instructor permission

VIN 250 - Wine Regions of the World
Credits: 3
This course will investigate the grape varieties and wine styles produced throughout the world. Prerequisite: VIN 150 or instructor permission.

VIN 275 - Sensory Science
Credits: 4
This course presents applied information on wine sensory analysis required to recognize personal sensory biases and evaluate wine types and styles critically and scientifically. Prerequisite: MAT 157 and VIN 150 or instructor permission.

VIN 290 - Commercial Wine Prod
Credits: 4 (includes lab)
This course presents applied enology and industry topics related to the production of commercial grade wines.

VIN 295 - Certified Sommelier Prep.
Credits: 2
This course relates information required to assist students who are pursuing the Certified Sommelier accreditation. Prerequisite: VIN 150 or instructor permission.

VIN 920 - Field Experience
Credits: 3
This course provides viticulture work experience. The student will maintain employment at a vineyard working in the production of grapes and gain experience/proficiency conducting vineyard operations. Prerequisite: VIN 150 or instructor permission

VIN 932 - Internship in Enology
Credits: 3
This course provides enological work experience. The student will maintain employment at a commercial winery working in the production of wine and gain experience as a cellar worker, laboratory technician, or logistic coordinator. Prerequisite: VIN 150 or instructor permission

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