Vineyard and Winery Technology (VWT)
VWT-130 3 Units General Viticulture
54 hours lecture; 54 hours totalIntroduction to grape growing, including: history, varieties and rootstocks, anatomy and physiology, climate, soils, propagation, planting and vine training, cultural practices, common grapevine pests and diseases.
Transfers to both UC/CSU
VWT-132 3 Units Vineyard Soils, Fertilizers & Irrigation
54 hours lecture; 54 hours totalIntroduction to basic principles of soil science, mineral nutrition and plant/water relationships for North Coast grape production.
Transfers to CSU only
VWT-134 1 Unit Vineyard Pruning
15 hours lecture; 6 hours activity; 21 hours totalIntroduction to the theory and practice of pruning grapevines. Lecture stresses vine responses to pruning and introduces terminology. Laboratory consists of pruning and training field work.
Transfers to CSU only
VWT-136 3 Units Wines of the World
54 hours lecture; 54 hours totalLimitation on enrollment: Student must be at least 18 years of age.
Introduction to world wine regions, including history; viticulture practices; winemaking styles. Sensory evaluation of representative wines. Laboratory materials fee.
Transfers to both UC/CSU
VWT-137 3 Units Wines of California
54 hours lecture; 54 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
Introduction to the wines of California, including history, viticulture practices and winemaking styles. Sensory evaluation of representative wines. Laboratory materials fee.
Transfers to CSU only
VWT-140 3 Units Cultural Appreciation of Wine
54 hours lecture; 54 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of wine and its role in religion, art, culture and society from pre-history to the modern day. Sensory evaluation of representative wines. Laboratory materials fee.
Transfers to CSU only
VWT-145 1 Unit The Greatest Wines of the World
18 hours lecture; 18 hours totalLimitation on enrollment: Student must be at least 18 years of age.
A survey of the greatest wines in the world, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Laboratory materials fee.
Transfers to CSU only
VWT-147 1 Unit The Greatest Wines of the New World
18 hours lecture; 18 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of the greatest wines of the new world, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course.
Transfers to both UC/CSU
VWT-150 1 Unit The Wines of the Napa Valley
18 hours lecture; 18 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of the wines of the Napa Valley, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course.
Transfers to both UC/CSU
VWT-151 1 Unit The Wines of France
18 hours lecture; 18 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of the wines of France, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course.
Transfers to both UC/CSU
VWT-152 1 Unit The Wines of Italy
18 hours lecture; 18 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of the wines of Italy, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course.
Transfers to both UC/CSU
VWT-153 1 Unit The Wines of Spain and Portugal
18 hours lecture; 18 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of the wines of Spain and Portugal, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course.
Transfers to both UC/CSU
VWT-154 1 Unit The Wines of Germany and Austria
18 hours lecture; 18 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
A survey of the wines of Germany and Austria, including sparkling, white and red table, dessert and fortified wines. Sensory evaluation of representative wines. Lab fee. Six week course.
Transfers to both UC/CSU
VWT-172 0.5-3 Units Laboratory Analysis of Musts & Wines
9-54 hours lecture; 9-54 hours totalAn introduction to winery laboratory practices, including basic principles, techniques and common methods of analysis for musts and wines. Students learn laboratory methods used to determine when to add amendments to wines and how to stabilize and clarify wines.
Transfers to CSU only
VWT-173 0.5-3 Units Sensory Evaluation of Wine
9-54 hours lecture; 9-54 hours totalLimitation on Enrollment: Student must be at least 18 years of age.
Introduction to wine sensory evaluation, including statistical analysis of trials; study of wine styles; sensory testing techniques; identification of wine traits. Sensory evaluation of representative wines. Laboratory materials fee.
Transfers to CSU only
VWT-180 0.5-3 Units Fundamentals of Enology
9-54 hours lecture; 9-54 hours totalAn introduction to the science of winemaking, including grape maturation, harvesting, fermentation, wine development, blending, filtration and preparation for bottling. Students learn the winemaking options available to create different wine styles.
Transfers to CSU only
VWT-190 2 Units Viticulture & Winery Technology WOEX 1
180 hours lab; 180 hours totalSupervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling.
Transfers to CSU only
VWT-191 2 Units Viticulture & Winery Technology WOEX 2
180 hours lab; 180 hours totalSupervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling.
Transfers to CSU only
VWT-229 1 Unit Summer Viticulture Operations
12 hours lecture; 12 hours activity; 24 hours totalVineyard practices for the summer session. Class operates NVC Student Vineyard, with an emphasis on the practical applications of viticulture theory.
Transfers to CSU only
VWT-230 3 Units Fall Viticulture Operations
36 hours lecture; 36 hours activity; 72 hours totalVineyard practices for the fall and winter seasons. Class operates NVC Student Vineyard, with an emphasis on the practical applications of viticulture theory.
Transfers to CSU only
VWT-231 3 Units Spring Viticulture Operations
36 hours lecture; 36 hours activity; 72 hours totalVineyard practices for the winter and spring seasons. Class operates the NVC Student Vineyard, with an emphasis on practical applications of viticulture theory.
Transfers to CSU only
VWT-232 3 Units Vineyard Management
54 hours lecture; 54 hours totalVineyard management practices, including annual plans and budgets; labor management and supervision; crop sale contracts, and legal compliance.
Transfers to CSU only
VWT-233 3 Units Advanced Viticulture
54 hours lecture; 54 hours totalPrerequisite: Completion of VWT-130 with a minimum grade of C.
Advanced course in viticulture, including more in depth study of rootstocks, grapevine propagation, cover cropping, grape development, and new technologies in precision viticulture. Study of viticultural impacts on grape and wine quality. Sustainable farming practices are emphasized.
Transfers to CSU only
VWT-234 3 Units Integrated Pest Control for Grapes
54 hours lecture; 54 hours totalRecommended Preparation: Completion of VWT-130 with a minimum grade of C.
Introduction to the theory and practice of integrated pest control in grape growing including biology and control of common insects and disease problems of North Coast vineyards.
Transfers to CSU only
VWT-241 3 Units Wine Marketing
54 hours lecture; 54 hours totalCondition on Enrollment: Student must be at least 18 years of age.
Introduction to wine marketing methods, to basic approaches to packaging, and the advertising and promotion of wine.
Transfers to CSU only
VWT-270 0.5-3 Units Advanced Winemaking
9-54 hours lecture; 9-54 hours totalPrerequisite: Completion of VWT-172 and VWT-180 with a minimum grade of C.
Condition on Enrollment: Student must be at least 18 years of age
Advanced course in winemaking, including development of winemaking style, experimentation in production practices and enhancement of wine quality. Course provides essential skills for a career in commercial winemaking.
Transfers to CSU only
VWT-271 0.5-3 Units Winery Management
9-54 hours lecture; 9-54 hours totalFundamentals of winery management including the preparation of annual plans and budgets; labor management; legal compliance, and record-keeping.
Transfers to CSU only
VWT-272 3 Units Fundamentals of Wine Chemistry & Microbio
54 hours lecture; 54 hours totalChemistry and microbiology of winemaking, including use of enzymes and yeasts; fermentation management; wine micro-organisms; phenols; aging; flavor development.
Transfers to CSU only
VWT-275 1 Unit Winery Compliance and Recordkeeping
18 hours lecture; 18 hours totalIntroduction to federal, state and county laws and regulations for California wineries, including bonded winery establishment; winery operations recordkeeping; label compliance; government reporting.
Transfers to CSU only
VWT-280 3 Units Fall Winery Operations
36 hours lecture; 36 hours activity; 72 hours totalPrerequisite: Completion of VWT-281 with a minimum grade of C.
Recommended Preparation: Completion of VWT-172 with a minimum grade of C.
Condition on Enrollment: Students must be at least 18 years of age.
Winery operations for the fall season, including grape maturity monitoring; grape harvesting; fermentation, handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Class operates the Teaching Winery.
Transfers to CSU only
VWT-281 3 Units Spring Winery Operations
36 hours lecture; 36 hours activity; 72 hours totalCondition on Enrollment: Student must be at least 18 years of age.
Winery operations for the winter and spring seasons, including handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Class operates the Teaching Winery.
Transfers to CSU only
VWT-282 1 Unit Summer Winery Operations
12 hours lecture; 12 hours activity; 24 hours totalCondition on Enrollment: Student must be at least 18 years of age.
Winery operations for the summer season, including handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Class operates the Teaching Winery.
Transfers to CSU only
VWT-283 0.5-3 Units Cellar Master Operations
9-54 hours lecture; 9-54 hours totalRecommended Preparation: Completion of VWT-172 with a minimum grade of C.
Advanced course in cellar operations investigating leadership skills required for cellar supervision including winery planning, coordination, directing resources, and measuring outcomes to produce wines consistent with winery goals and winemaking protocols.
Transfers to CSU only
VWT-288 1 Unit Current Topics in Winemaking
18 hours lecture; 18 hours totalCondition on Enrollment: Student must be at least 18 years of age.
A presentation of current issues in winemaking. Course may include guest speakers and field trips to observe commercial practices. Topics vary with each offering.
Transfers to CSU only
VWT-290 0.5-3 Units Viticulture & Winery Technology WOEX 3
30-225 hours work experience; 30-225 hours totalSupervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling.
Transfers to CSU only
VWT-291 3 Units Viticulture & Winery Technology WOEX 4
270 hours lab; 270 hours totalSupervised practical work experience. Intended to help the student integrate classroom study with on-the-job training in the wine industry. Student must meet with the Program Coordinator before enrolling.
Transfers to CSU only