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: 1

Lab Hours: 2

4. Course Description:

This 2-credit course is designed to provide students initiated in the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter. Students are expected to improve their understanding of the methods and science involved by on-site participation in the various activities associated with finished wine production. The course is designed to qualify as work experience for those seeking employment in commercial enology. NOTE: Two credit courses typically run for 12 weeks, however, since this is an Internship course, it runs longer to accommodate the field time that may be needed to complete the required 64 hours in the cellar.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

7. Other Prerequisites
instructor 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 259, 2 credits
Highland Community College, KS, VIN 259, 2 credits

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

The Viticulture and Enology Science and Technology Alliance (VESTA)

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:
Analyze and follow a sequence of operations	Apply 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:

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; and
• 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.