I. General Information

1. Course Title:
Winter Viticulture Technology

2. Course Prefix & Number:
VITI 1212

3. Course Credits and Contact Hours:

Credits: 2

Lecture Hours: 1

Lab Hours: 2

4. Course Description:

This course is designed to provide students interested in the field of viticulture practical experience in winter vineyard operations. Students are required to collaborate 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 212, 2 credits
Highland Community College, KS, VIN 212, 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 is required 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 oral communication skills	Explain the sequence of growth events during growing and dormant cycles.
Analyze and follow a sequence of operations	To analyze the growth and dormant cycles and identify woods, buds, spurs and pruning needs of commercial vineyards.
Utilize appropriate technology	Demonstrate understanding and perform techniques for vineyard propagation.

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

• Identify different parts of a grapevine;
• Describe the sequence of growth events through growing and dormant cycles;
• Describe the annual and perennial growth cycles;
• Accurately identify one season old wood, diseased wood, live wood, live and dead buds, and basal buds;
• Identify vine training systems;
• Perform bud counts on single vines;
• Position renewal spurs and properly space fruiting spurs;
• Properly tie cordons;
• Explain the concept of balanced pruning;
• Calculate the number of buds to retain based on pruning weight and the appropriate balanced pruning formula for the variety being pruned;
• Prune vines using the results of the appropriate balanced pruning formula; and
• Understand propagation techniques and perform at least one method of propagation.

V. Topical Outline

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

1. Lecture Sessions

1. Course overview review of grapevine basics – growth cycles, anatomy, live wood/bud identification
2. Basic concepts of pruning practices
3. Balanced pruning technique
4. Video of pruning
5. Pruning review
6. Midterm
7. Propagation techniques – seeds, layers and taking cuttings
8. Video of grafting
9. Review, questions, discussion; journals
10. Final exam

2. Laboratory/Studio Sessions

1. Identify different parts of a grapevine
2. Describe the sequence of growth events through growing and dormant cycles
3. Describe the annual and perennial growth cycles
4. Accurately identify one season old wood, diseased wood, live wood, live and dead buds, and basal buds
5. Identify vine training systems
6. Perform bud counts on single vines
7. Position renewal spurs and properly space fruiting spurs
8. Explain the concept of balanced pruning
9. Calculate the number of buds to retain based on pruning weight and the appropriate balanced pruning formula for the variety being pruned
10. Prune vines using the results of the appropriate balanced pruning formula
11. Graft a new plant using the layering technique
12. Produce a minimum of six new rooted cuttings