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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Cellar Operations Technology
2. Course Prefix & Number:
VITI 1259
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
Lab Hours: 0
4. Course Description:
This course is designed for the individual anticipating a career in the wine industry. This course is designed to provide a student who has completed major course sequences, including a harvest internship, with a selection of practical and realistic winery cellaring experiences through bottling, sufficient to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program will participate on a part time basis at a supporting winery, and are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1259 - Cellar Operations Technology
All Credit(s) from the following...
7. Other Prerequisites
9. Co-requisite Courses:
VITI 1259 - Cellar Operations Technology
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 259
|
|
|
Highland Community College, KS
|
VIN 259
|
|
2. Transfer - regional institutions with which this course has a written articulation agreement:
|
Name of Institution
|
Date of Acceptance
|
Discipline/Area/Program of Transfer
|
|
The Viticulture and Enology Science and Technology Alliance (VESTA):
Missouri State – West Plains
|
2003
|
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology
|
|
N.E.Iowa Community College
|
2004
|
|
|
Redlands C.C., OK
|
2005
|
|
|
Rend Lake C.C., IL
|
2007
|
|
|
Michigan State University
|
2008
|
|
|
Highland C.C., KS
|
2008
|
|
|
Arkansas Tech. University
|
2009
|
|
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture
|
AAS , Diploma
|
|
Enology
|
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Assess alternative solutions to a problem |
To understand and apply the skills of clarification, blending, and bottling of wines |
| Analyze and follow a sequence of operations |
The skills of wine transfer, Fining and cold stabilization |
| Work as a team member to achieve shared goals |
Demonstrate ability to work cooperatively with supervisor and other winery personnel |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Through activities at a participating winery the student will:
• Gain an understanding of and skill in Wine Transfer.
• Gain an understanding of and skill in Wine Fining and cold stabilization.
• Gain an understanding of and skill in Clarification of Wines.
• Gain an understanding of and skill in Blending of Wines.
• Gain an understanding of and skill in Bottling.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Instructional Methods: The instructor will act as coordinator for this course. The coordinator will facilitate the selection/assignment process between students and wineries, will 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 “faculty of record” for purposes of assigning grades to the student participants. Grades will be assigned following review of student portfolios prepared by participating wineries, student summary documents and reports, and consultation with student’s on-site supervisors.
|
|
Lecture: There is no lecture component to VIN 259. The course consists of the student working with mentoring winemaker/winemakers to participate in the everyday winery activities that occur during the winter and spring seasons.
|
|
Obligations of student: – Student participants are expected to have completed the basic courses for the Associate of Applied Science Degree in Enology. This course requires a part-time commitment of time for one winter/spring season at a winery of sufficient scale and commercial experience to provide the variety of actual work experiences necessary to complete this education package. Students are obligated to be enthusiastic, punctual, capable of following instructions, and able to work cooperatively with supervisors, as well as other winery personnel. Student applicants should expect to provide resumes and work references, and be interviewed as part of the student – participating winery matching process.
|
|
Obligations of winery: Expertise and experience, scope of facilities and scale of operation, and willingness to work with student in exposing him/her to common winemaking activities during cellaring and bottling. Winery personnel acting as student supervisors are obligated to attempt to provide a variety of realistic experiences, as well as, follow-up and written evaluation of student’s performance to be added to student’s portfolio. Winery personnel will be consulted, but are not ultimately responsible for grade received by student for VIN 259.
|
|
Written records and reports: Students will complete a summary document that describes with some detail their activities at the participating winery. A more elaborate description of three specific activities (including photographs/videos, etc.) complete the written reports requirement. Independent reports will be required from all students. Reports may include the use of spreadsheets and are submitted by e-mail to the course coordinator.
|
I. General Information
1. Course Title:
Cellar Operations Technology
2. Course Prefix & Number:
VITI 1259
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
Lab Hours: 0
4. Course Description:
This course is designed for the individual anticipating a career in the wine industry. This course is designed to provide a student who has completed major course sequences, including a harvest internship, with a selection of practical and realistic winery cellaring experiences through bottling, sufficient to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program will participate on a part time basis at a supporting winery, and are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1259 - Cellar Operations Technology
All Credit(s) from the following...
7. Other Prerequisites
9. Co-requisite Courses:
VITI 1259 - Cellar Operations Technology
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 259
|
|
|
Highland Community College, KS
|
VIN 259
|
|
2. Transfer - regional institutions with which this course has a written articulation agreement:
|
Name of Institution
|
Date of Acceptance
|
Discipline/Area/Program of Transfer
|
|
The Viticulture and Enology Science and Technology Alliance (VESTA):
Missouri State – West Plains
|
2003
|
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology
|
|
N.E.Iowa Community College
|
2004
|
|
|
Redlands C.C., OK
|
2005
|
|
|
Rend Lake C.C., IL
|
2007
|
|
|
Michigan State University
|
2008
|
|
|
Highland C.C., KS
|
2008
|
|
|
Arkansas Tech. University
|
2009
|
|
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture
|
AAS , Diploma
|
|
Enology
|
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
The skills of wine transfer, Fining and cold stabilization |
| Work as a team member to achieve shared goals |
Demonstrate ability to work cooperatively with supervisor and other winery personnel |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Through activities at a participating winery the student will:
• Gain an understanding of and skill in Wine Transfer.
• Gain an understanding of and skill in Wine Fining and cold stabilization.
• Gain an understanding of and skill in Clarification of Wines.
• Gain an understanding of and skill in Blending of Wines.
• Gain an understanding of and skill in Bottling.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Instructional Methods: The instructor will act as coordinator for this course. The coordinator will facilitate the selection/assignment process between students and wineries, will 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 “faculty of record” for purposes of assigning grades to the student participants. Grades will be assigned following review of student portfolios prepared by participating wineries, student summary documents and reports, and consultation with student’s on-site supervisors.
|
|
Lecture: There is no lecture component to VIN 259. The course consists of the student working with mentoring winemaker/winemakers to participate in the everyday winery activities that occur during the winter and spring seasons.
|
|
Obligations of student: – Student participants are expected to have completed the basic courses for the Associate of Applied Science Degree in Enology. This course requires a part-time commitment of time for one winter/spring season at a winery of sufficient scale and commercial experience to provide the variety of actual work experiences necessary to complete this education package. Students are obligated to be enthusiastic, punctual, capable of following instructions, and able to work cooperatively with supervisors, as well as other winery personnel. Student applicants should expect to provide resumes and work references, and be interviewed as part of the student – participating winery matching process.
|
|
Obligations of winery: Expertise and experience, scope of facilities and scale of operation, and willingness to work with student in exposing him/her to common winemaking activities during cellaring and bottling. Winery personnel acting as student supervisors are obligated to attempt to provide a variety of realistic experiences, as well as, follow-up and written evaluation of student’s performance to be added to student’s portfolio. Winery personnel will be consulted, but are not ultimately responsible for grade received by student for VIN 259.
|
|
Written records and reports: Students will complete a summary document that describes with some detail their activities at the participating winery. A more elaborate description of three specific activities (including photographs/videos, etc.) complete the written reports requirement. Independent reports will be required from all students. Reports may include the use of spreadsheets and are submitted by e-mail to the course coordinator.
|