I. General Information

1. Course Title:
Winery Establishment and Design

2. Course Prefix & Number:
VITI 1280

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 2

4. Course Description:

Winery Establishment and Design is a 12-week course that will review the basic winery establishment and design. The course will cover county, state and federal requirements, people you need to hire and vetting, winery layout, winery economics, equipment, winery staffing and marketing. The goal of this course is to provide the student with the necessary knowledge and tools to begin a winery project.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 280, 2 credits
Highland Community College, VIN 280, 2 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA)

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Military Experience
• Specialty Schools
• CLEP
• Written
• Oral
• Demonstration
• Portfolio

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

Wine Business and Entrepreneurship, AAS and Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Apply abstract ideas to concrete situations	Understand the key dimensional requirements and the critical adjacencies required for various winery functions.
Apply ethical principles in decision-making	Identify Federal, State and local regulatory and compliance requirements that are essential for winery establishment and design.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Identify key individuals in the winery design team;
• Identify components of the business plan that are essential for winery establishment and design;
• Develop a master plan for the winery;
• Identify components of the winery design that can be modified to attain higher levels of sustainability and the costs associated therewith;
• Identify Federal, State and local regulatory and compliance requirements that are essential for winery establishment and design;
• Understand the key dimensional requirements and the critical adjacencies required for various winery functions;
• Understand the key building and mechanical systems of a winery; and
• Create field experiences and portfolio.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Key individuals in the winery design team
• Describe the role played by the Owner/Winemaker in the design process
• Describe the role played by the Architect/Landscape Architect in the design process
• Describe the role played by the Consulting Engineers (Mechanical, Structural, Electrical, Civil) in the design process
• Describe the role played by the General Contractor in the design process
• Describe the role played by other consultants (lawyer, interior designer, kitchen designer) in the design process
2. Components of the business plan that are essential for winery establishment and design
• Understand the effect of cultivar/wine style/production techniques upon the project scope
• Understand the effect of the anticipated volume of production upon the project scope
• Describe how the project will be influenced by the image and branding strategy of the winery
• Understand how to balance scope of the project to the budget
3. Developing a master plan for the winery
• Understand site selection criteria and site limitation assessment
• Describe production flow
• Describe site access and consumer flow
• Understand scheduling and phasing of winery construction
4. Components of the winery design that can be modified to attain higher levels of sustainability
• Understand winery energy efficiency (i.e., LEED)
• Understand winery water efficiency
• Describe other aspects of winery sustainability
5. Federal, State and local regulatory and compliance requirements
• Understand how local ordinance; land use; zoning and codes impact winery design
• Understand how building and fire codes impact winery design
• Understand the Federal regulation that apply to winery establishment and design (i.e., TTB, FDA, OSHA, ADA)
• Understand the State regulations that apply to winery establishment and design (i.e., producing alcohol, statewide building codes)
6. Key dimensional requirements and the critical adjacencies required for various winery functions
• Describe the functions and key dimensional requirements for the fruit reception area
• Describe the functions and key dimensional requirements for the crush pad
• Describe the functions and key dimensional requirements for the fermentation room
• Describe the functions and key dimensional requirements for the barrel cellar
• Describe the functions and key dimensional requirements for the case goods storage area
• Describe the functions and key dimensional requirements for the bottling room
• Describe the functions and key dimensional requirements for the shipping and receiving area
• Describe the functions and key dimensional requirements for the laboratory
• Describe the functions and key dimensional requirements for the tasting room / retail space / kitchen space
• Describe the functions and key dimensional requirements for the offices / bathrooms / storage areas
• Describe the functions and key dimensional requirements for the special event area
• Describe the functions and key dimensional requirements for other specialized spaces
7. Key building and mechanical systems of a winery
• Understand the electrical systems in a winery
• Understand the refrigeration systems in a winery
• Understand the plumbing systems in a winery
• Understand the process control systems in a winery
• Understand the cleaning and sanitation systems in a winery
• Understand the heating, ventilation, air conditioning and humidity control systems in a winery
• Understand the waste water systems in a winery
• Understand the solid waste systems in a winery
8. Understand the fire suppression systems in a winery
• Field experiences and portfolio
• Obtain example winery designs
• View guest speakers from engineering and architectural firms
• Visit three (3) different wineries
• Create draft sketch(es) of your business model