| Course Number | Course Title | Credits | Description | Competencies |
| VIN101 | Intro to Starting a Vineyard | 4 | Introduction to selecting and preparing successful vineyard sites, economics of vineyards, and cultural practices for nonbearing vineyards. | Loading... |
| VIN102 | Intro to Bearing Vineyards | 4 | Introduction to management of bearing vineyards: cultural practices, fertility and economics. | Loading... |
| VIN103 | Intro to Vineyard Pest Mgmt | 4 | 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. | Loading... |
| VIN104 | Vit. for Wine Production | 3 | 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. | Loading... |
| VIN121 | Pre-Plant Decisions | 2 | This course is an introduction to selecting and preparing successful vineyard sites, cultivar selection and trellis installation. | Loading... |
| VIN122 | Planting and Early Care | 2 | This course is an introduction to vineyard training systems, economics of vineyards and cultural practices for nonbearing vineyards. Prior to taking this course, students should have a basic understanding of vineyard site selection, grape cultivars and trellis installation. | Loading... |
| VIN123 | Pruning and Canopy Management | 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. | Loading... |
| VIN124 | Crop Management | 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. | Loading... |
| VIN125 | Pest Identification | 2 | This course is an introduction to the identification of vineyard pests, the factors that affect successful infections and methods of vineyard scouting. This course will help prepare 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. | Loading... |
| VIN126 | Pest Management | 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 will help prepare 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. | Loading... |
| VIN149 | Grape and Wine Science | 4 | This course introduces the grape and wine industry worldwide and in the Midwest. It investigates grape origin, vine growth habit, wine production, and winery quality control. | Loading... |
| VIN150 | Introduction to Wine | 3 | This course presents introductory information on wine appreciation, focusing on sensory analysis, production, classification and culture of wine. | Loading... |
| VIN151 | Cellar Tech. and Operations | 4 | This course presents winery technology and provides practical instruction on grape processing equipment. Prerequisite: VIN 150 or Industry Experience | Loading... |
| VIN152 | Intro to Wine Science | 4 | This course examines the basic scientific principles of wine production and provides instruction of wine laboratory analysis equipment. Prerequisite: VIN 150 or Industry Experience | Loading... |
| VIN153 | Intro. to Wine Regions | 1 | This course presents introductory information on wine regions. Prerequisite or corequisite: VIN 150 | Loading... |
| VIN175 | Wine Service Operations | 2 | 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 | Loading... |
| VIN185 | Introductory Sommelier Prep. | 2 | This course relates information required to assist students who are pursuing the Introductory Sommelier accreditation. Prerequisite: VIN 150 or instructor permission | Loading... |
| VIN189 | Wine Microbiology | 2 | This course examines beneficial and spoilage unicellular organisms specifically related to wine production. Prerequisite: BIO 187 | Loading... |
| VIN190 | Wine Science | 4 | 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 | Loading... |
| VIN201 | Viticultural Science | 4 | Advanced concepts in the science of viticulture. Prerequisite: VIN 149 or instructor permission | Loading... |
| VIN202 | Vine Health | 4 | Advanced concepts in the identification, life cycles, management and control of vineyard pests. Prerequisite: VIN 201 or instructor permission | Loading... |
| VIN203 | Vineyard Establishment | 4 | Advanced concepts in vineyard establishment. Prerequisite: VIN 201 or instructor permission | Loading... |
| VIN204 | Engineering in Agri | 4 | A study of engineering principles that relate to agricultural industries. Prerequisite: Instructor permission | Loading... |
| VIN248 | Hort/Botany Lab | 1 | Laboratory exercises designed to introduce the principles of botany. Corequisite: AGH 221 or instructor permission | Loading... |
| VIN249 | Plant Physiology | 4 | A study of how plants function and interact with the environment. Prerequisite: AGH 221 or instructor permission | Loading... |
| VIN250 | Wine Regions of the World | 3 | This course will investigate the grape varieties and wine styles produced throughout the world. Prerequisite: VIN 150 or instructor permission | Loading... |
| VIN275 | Sensory Science | 4 | This course presents applied information on wine sensory analysis to help students recognize personal sensory biases and evaluate wine types and styles critically and scientifically. Prerequisite: MAT 157 and VIN 150 or instructor permission | Loading... |
| VIN290 | Commercial Wine Prod | 4 | This course presents applied enology and industry topics related to the production of commercial grade wines. | Loading... |
| VIN295 | Certified Sommelier Prep. | 2 | This course relates information designed to assist students who are pursuing the Certified Sommelier accreditation. Prerequisite: VIN 150 or instructor permission | Loading... |
| VIN920 | Field Experience | 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 | Loading... |
| VIN928 | Independent Study | 1 | | Loading... |
| VIN932 | Internship in Enology | 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 | Loading... |
