I. General Information

1. Course Title:
Fall Wine Production Internship

2. Course Prefix & Number:
VITI 1257

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 0

Internship Hours: 194

4. Course Description:

This course is designed to provide a student who has completed major VESTA course sequences with an intense level of practical and realistic winery operation experiences to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this course will participate in a full-time crush season internship at a supporting winery. They are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

7. Other Prerequisites
VITI 1146, VITI 1148, VITI 1160, VITI 1246, and VITI 1247, or permission

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 257, 3 credits
Highland Community College, KS, VIN 257, 3 credits

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

The Viticulture and Enology Science and Technology Alliance (VESTA)

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Viticulture, AAS and Diploma

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Demonstrate an understanding of fruit processing and sanitation.
Utilize appropriate technology	Demonstrate procedures for safe set up and operation of equipment.

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

Through activities at a participating winery the student will gain an understanding of and skill in:

• fruit processing and sanitation,
• press operations and sanitation,
• must preparation and sanitation,
• wine fermentation and sanitation, and
• barrel handling and sanitation.

V. Topical Outline

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

1. Lecture Sessions

This is an Internship course (194 practicum hours required) with an online component. An online course site hosted by Missouri State University is used to serve as a central point for 2 interaction/communication between instructor and students. The instructor will post resources on the course site and conduct synchronous and asynchronous discussions with students on topics and issues related to the practical experiences occurring in the winery. The instructor will also act as a coordinator for this course. The coordinator will facilitate the selection/assignment process between students and wineries, interact with on-site supervisors, and may make site visits in order to track student participation and troubleshoot any problems that occur. The coordinator will be the “Instructor of Record” for the purpose of assigning grades to the students. Grades will be assigned following review of student portfolios prepared by participating wineries, student journal and class participation, and consultation with student’s on-site supervisors.

2. Laboratory/Studio Sessions

1. Portfolios – Evidence of learning experiences such as multimedia presentations, and projects
2. Exhibition – Multimedia presentation based on research and practical experiences
3. Examinations – Class tests and comprehensive examinations
4. Observations – Observation of students in a variety of settings
5. Projects – Class projects and activities
6. Scholarly Activities – Evidence of individual scholarship including discovery, application, and integration
7. Reflective Discussion – Evidence of active participation in course dialog through email or discussion boards
8. Field experiences