Vineyard and Winery Technology (VWT)

VWT-130 3 Units General Viticulture

54 hours lecture; 54 hours total

Introduction 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 total

Introduction 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 total

Introduction 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 total

Limitation 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 3 Units Laboratory Analysis of Musts & Wines

54 hours lecture; 54 hours total

An 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 3 Units Sensory Evaluation of Wine

54 hours lecture; 54 hours total

Limitation 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 3 Units Fundamentals of Enology

54 hours lecture; 54 hours total

An 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 total

Supervised 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 total

Supervised 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 total

Vineyard 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 total

Vineyard 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 total

Vineyard 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 total

Vineyard 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 total

Prerequisite: 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 total

Recommended Preparation: Completion of VTW-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 total

Condition 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 3 Units Advanced Winemaking

54 hours lecture; 54 hours total

Prerequisite: 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 3 Units Winery Management

54 hours lecture; 54 hours total

Fundamentals 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 total

Chemistry 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 total

Introduction 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 total

Prerequisite: 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 total

Condition 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 total

Condition 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-288 1 Unit Current Topics in Winemaking

18 hours lecture; 18 hours total

Condition 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 total

Supervised 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 total

Supervised 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