Wine Industry and Technology (WINE)

WINE-100  Introduction to Viticulture (formerly VEW-100)  

3 Units (LEC 48-54)

This course is an introduction to viticulture; historical perspective of grape cultivation for table grapes, wine and raisins; grape varieties and species; botany, anatomy, propagation, climate, cultivation, vineyard management, plant, soil, irrigation, fertilization and pruning; weed, disease and pest control; training and pruning grapevines; harvest and post-harvest operations. (formerly VEW 100)

Transfers to both UC/CSU

AA/AS General Education: AA/AS A

WINE-102  Introduction to Enology (formerly VEW-102)  

3 Units (LEC 48-54)

This course serves as an introduction to the science of winemaking, including history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Students must be 21 years or older to participate in wine tasting. (formerly VEW 102)

Transfers to CSU only

AA/AS General Education: AA/AS A

WINE-500  Wine Hospitality (formerly VEW-106)  

3 Units (LEC 48-54)

This course is an introduction to hospitality skills and knowledge for those industries where wine is offered for consumption. Topics include wine service in the tasting room and restaurant, marketing, sales, staff development, events planning, food and beverage coordination, hospitality and alcoholic beverage law, tasting room design and organization, wine club development and management. Basic enology and viticulture, wine tasting techniques, the study of the major wine regions, grape varietals and classic blends. (formerly VEW 106)

Transfers to CSU only

WINE-501  Introduction to Winery Business Principles (formerly VEW-108)  

3 Units (LEC 48-54)

This course is an introduction to the business of winemaking; marketing, basic accounting, media relations, product management, inventory control, state and federal compliance licensing, industry trends, distribution channels, wine club development and management, human resources and ALC management, state and federal taxation, insurance, vintage forecasting and industry contracts. *Cross-listed as BADM-501. (formerly VEW 108)

Transfers to CSU only

WINE-549  Cooperative Work Experience: Viticulture, Enology, and Winery Technology (formerly VEW-149)  

0.5-8 Units CWE Paid 75-300/Unpaid 60-240

This course is supervised employment extending classroom-based occupational learning at an on-the-job learning station relating to the students' educational or occupational goal (Title 5 section 55252). Students may earn a maximum of (8) semester credit hours during one enrollment period. Students may earn up to a total of 16 semester credit hours for all Cooperative Work Experience Education. Offered as pass/no pass only. (formerly VEW 149)

Other Enrollment Criteria: Each student must be enrolled for the full semester and have completed one course in the discipline. A training agreement must be completed prior to registration. Please refer to the Cooperative Work Experience Student Handbook for specific information.

Transfers to CSU only