I. General Information

1. Course Title:
Addressing Human Resources Issues in a Commercial Vineyard or Winery

2. Course Prefix & Number:
VITI 1285

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

The course will explore the different specialties that fall under the broad heading "Human Resources" and the skills necessary to succeed in them. Topics such as labor relations, global HR, executive compensation, employee development, employment law, organization styles, leadership, motivation, adaptation, employee/employer rights and responsibilities, employee manual, and communications will be covered.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

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 285, 3 credits
Highland Community College, VIN 285, 3 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 is required for the following program(s):

Wine Business and Entrepreneurship, AAS and Certificate

2. MN Transfer Curriculum (General Education) Courses - This course fulfills the following goal area(s) of the MN Transfer Curriculum:
Goal 6 – Humanities and Fine Arts

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate interpersonal communication skills	Demonstrate a basic understanding of issues relating to motivating a modern workforce.
Apply abstract ideas to concrete situations	Demonstrate a basic understanding of issues relating to compensation and benefit administration.

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

• Understand the importance of the role human resources plays in the viticulture and enology field;
• Demonstrate a basic understanding of issues relating to training and development;
• Demonstrate a basic understanding of issues relating to health, safety, and security issues;
• Demonstrate a basic understanding of issues relating to motivating a modern workforce;
• Demonstrate a basic understanding of issues relating to recruitment, interviewing and selection, hiring, evaluation, retention, and promotion of employees;
• Demonstrate a basic understanding of the various job categories in a commercial vineyard or winery;
• Demonstrate a basic understanding of issues relating to compensation and benefit administration; and
• Demonstrate an understanding of the components of an employee handbook.

V. Topical Outline

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

1. Lecture Sessions

1. Role human resources in the viticulture and enology field
• Describe rationale and business advantages of having an HR plan
• Identify components of an HR plan for a business
• Describe issues relating to the employment of international guest workers
• Demonstrate a basic understanding of government regulations affecting employees
• Describe issues relating to employee status and tax implications
2. Training and development
• Explain the role of training and organizational development
• Observe the relationship between employee and employer
• Identify issues related to proprietary information, confidentiality, non-disclosure, and non-competition
3. Health, safety, and security issues
• Describe health measures within the business
• Describe safety measures within the business
• Describe insurance measures within the business
• Describe security measures within the business
• Describe measures to prevent a hostile workplace environment
• Describe measures to address a hostile workplace incident
4. Motivating a modern workforce
• Identify effective management and leadership strategies
• Define and analyze various styled of corporate culture
• Illustrate ways to maintain and improve corporate cultures
• Describe how generational and cultural differences may affect the training, motivation, and retention of workers
• Regionally Appropriate Populations (eg. Hispanic/Latino, Veterans, etc.)
5. Recruitment, interviewing and selection, hiring, evaluation, retention, and promotion of employees
• Identify recruiting, interview, selection, and hiring approaches
• Distinguish between lawful and unlawful recruitment, interview, and hiring practices
• Identify issues related to seasonal workers – foreign and domestic labor
• Identify state specific “right-to-work” and union laws
• Identify evaluation, retention, and promotion approaches
• Identify issues and methods for releasing an employee
6. Job categories in a commercial vineyard or winery
• Identify existing job descriptions from existing sources
• Identify how to modify those descriptions to fit your organization
• Develop those modifications for your organization
7. Compensation and benefit administration
• Describe a compensation and benefits plan for employees
• Discuss correlation between compensation and retention and the costs thereof
• Worker classifications
• Overtime issues
• Minimum wage
• Healthcare issues
• Employee incentives
• Workers compensation
• Leave policies
• Other insurance issues and costs
8. Components of an employee handbook
• Develop an outline of the handbook, appropriate to the business
• Code of conduct
• Company policies
• Acceptable use of social media and technology
• Other