I. General Information

1. Course Title:
Summer/Fall Viticulture Technology

2. Course Prefix & Number:
VITI 1215

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 summer/fall vineyard operations.  Coursework will focus on fundamental viticulture issues related to the grape maturation process. Students will be introduced to the knowledge and practical skills required to control and monitor grape berry growth and development as it relates to successful commercial production of both table and wine grapes adapted to the continental climate of the Eastern United States. 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:

7. Other Prerequisites
VITI 1111 or VITI 1212

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 215, 2 credits
Highland Community College, KS, VIN 215, 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 report on harvest decisions.
Analyze and follow a sequence of operations	Describe and plot the course of ripening over time to predict harvest and crop yield.
Apply abstract ideas to concrete situations	Plot the course of ripening over time to predict harvest date and crop estimate.

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

• Quantify canopy quality parameters;
• Quantify vine vigor and vine balance;
• Determine potential yield;
• Monitor grape berry development;
• Perform analysis of soluble solids, titratable acidity, and pH of a field collected grape sample;
• Monitor vineyard for fruit damage/rot; identify source and severity of damage; and
• Manage harvest operations.

V. Topical Outline

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

1. Lecture Sessions

1. Vine Balance
2. Strategies to achieve vine balance
3. Predicting crop yield
4. Effects of vineyard management on cropping potential
5. Cluster thinning
6. Developing a vineyard management strategy
7. Exam 1
8. Stages of fruit maturation
9. Collecting representative fruit samples
10. Performing lab analysis for sugar content, pH, and TA
11. Harvest operations and logistics
12. Post harvest decisions.
13. Student presentations
14. Review
15. Exam II

2. Laboratory/Studio Sessions

1. Perform random sample on representative number of vines to predict crop yield and maintain vine balance
2. Describe and demonstrate the process of collecting a representative fruit sample for harvest parameters
3. Perform the lab analysis for Brix, pH, and TA
4. Plot the course of ripening over time to predict harvest date and crop estimate
5. Communicate with winery regarding harvest parameters
6. Apply all previous tasks covered in this course and their impact on the quality of hand and mechanically harvested fruit
7. Participate in a harvest operation
8. Participate in the coordination of transportation
9. Demonstrate proper post harvest monitoring of the vineyard: Irrigation, pest management, soil sampling, fertility plan, winterizing equipment and record keeping