I. General Information

1. Course Title:
Spring Viticulture Technology

2. Course Prefix & Number:
VITI 1214

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 1

Lab Hours: 2

4. Course Description:

This course is designed to provide students initiated in the field of Viticulture practical experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.

5. Placement Tests Required:

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 214, 2 credits
Highland Community College, KS, VIN 214, 2 credits

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

The Viticulture and Enology Science and Technology Alliance (VESTA); Missouri State - West Plains; 2003

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

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

III. Course Purpose

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

Viticulture, AAS and Diploma
Enology, AAS and Diploma

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate written communication skills	Prepare written detailed documentation need to establish a spring management strategies for a commercial vineyard.
Apply abstract ideas to concrete situations	Develop and implement a vine summer fertility plan, including timing, quantities, materials and application methods.

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

• Collect a petiole sample according to vine type;
• Develop and implement a vine summer fertility plan, including timing, quantities, materials and application methods;
• Identify and describe major fungal diseases in a given location;
• Identify major insect pests in a given location;
• Identify major weed pests in a given location;
• Adjust existing management strategies for identified pests and diseases;
• Adjust a given spray schedule to accomplish the goals of a stated pest management program;
• List and demonstrate the steps used in sprayer calibration;
• Demonstrate proper cluster thinning;
• Demonstrate proper shoot positioning;
• Demonstrate proper leaf removal; and
• List and describe the characteristics of canopy ideotype.

V. Topical Outline

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

1. Lecture Sessions

1. Winegrape Canopies and their importance
2. Quality Assurance in Vineyards
3. Improving Canopy Microclimate
4. Canopy Management – How to Do it
5. Improved Trellis Systems
6. Mid-term
7. Te Kauwhata Two Tier-The U or Lyre System
8. The Sylvoz System—The Ruakura Twin Two Tier
9. The Economics of Canopy Management
10. Common Questions about Canopy Management with Answers
11. Petiole analysis, fertility plan, diseases and pests
12. Sprayer Calibration
13. Final Exam

2. Laboratory/Studio Sessions

Students are required to partner with an approved vineyard to participate in the required field experience portion of the course for 32 hours.

A. Demonstrate the ability to implement a spring pest management program.

The student can:

1. Identify and describe major fungal diseases in a given location.

2. Identify major insect pests in a given location.

3. Identify major weed pests in a given location.

4. Adjust existing management strategies for identified pests and diseases.

5. Describe early season pest management strategies at your vineyard site.

6. List and demonstrate the steps used in sprayer calibration.

7. Adjust a given spray schedule to accomplish the goals of a stated pest management program.

B. Demonstrate an understanding of irrigation and water management.

The student can:

1. Discuss the water management strategy at your vineyard site.

C. Demonstrate an understanding of the procedures involved in the proper management of shoot density.

The student can:

1. Explain the purpose of desuckering and shoot thinning.

2. Identify and demonstrate proper suckering and shoot thinning techniques according to a specified trellis system.

D. Implement a vine fertility program.

The student can:

1. Collect a petiole sample according to vine type

2. Take a representative soil sample.