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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Winery Safety
2. Course Prefix & Number:
VITI 1290
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 1.5
4. Course Description:
This course is an introduction to safety and procedures specific to enology (wine making). Topics covered will include general history of food and beverage safety and health issues, ergonomics, OSHA safety rules, and hazards specific to operating a winery.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1290 - Winery Safety
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1290 - Winery Safety
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 290
|
2
|
|
Highland Community College, KS
|
VIN 290
|
2
|
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: |
| Demonstrate written communication skills |
Develop winery policies and procedures and injury and illness programs |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of OSHA reporting procedures and applicability of hazardous occupation order |
| Apply ethical principles in decision-making |
Demonstrate knowledge of food and beverage safety issues and procedures. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
The objectives of this course are to:
- Train and equip wine-makers with information necessary to maintain a safe work environment for themselves and any employees.
- Increase awareness about OSHA regulations and requirements specific to agricultural workplaces.
- Encourage safe work practices related to using chemicals, machinery and other agricultural hazards.
- Assist course participants in developing a preliminary safety plan for their wine-making facility.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
MAJOR UNITS OF INSTRUCTION:
9.1 Historical review of food and beverage safety issues and procedures
9.2 Winery Policies and Procedures and Injury and Illness Protection Programs (“IIPP”)
9.3 OSHA reporting procedures and applicability and hazardous occupation order in agriculture
9.4 Ergonomics 9.5 Blood borne Pathogens
9.6 Personal Protective Equipment
9.7 Machinery safety and guarding
9.8 Walking and working surfaces
9.9 Chemical safety
9.10 Confined space awareness
9.11 Confined space entry |
I. General Information
1. Course Title:
Winery Safety
2. Course Prefix & Number:
VITI 1290
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 1.5
4. Course Description:
This course is an introduction to safety and procedures specific to enology (wine making). Topics covered will include general history of food and beverage safety and health issues, ergonomics, OSHA safety rules, and hazards specific to operating a winery.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1290 - Winery Safety
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1290 - Winery Safety
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 290
|
2
|
|
Highland Community College, KS
|
VIN 290
|
2
|
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: |
| Demonstrate written communication skills |
Develop winery policies and procedures and injury and illness programs |
| Analyze and follow a sequence of operations |
Demonstrate knowledge of OSHA reporting procedures and applicability of hazardous occupation order |
| Apply ethical principles in decision-making |
Demonstrate knowledge of food and beverage safety issues and procedures. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
The objectives of this course are to:
- Train and equip wine-makers with information necessary to maintain a safe work environment for themselves and any employees.
- Increase awareness about OSHA regulations and requirements specific to agricultural workplaces.
- Encourage safe work practices related to using chemicals, machinery and other agricultural hazards.
- Assist course participants in developing a preliminary safety plan for their wine-making facility.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
MAJOR UNITS OF INSTRUCTION:
9.1 Historical review of food and beverage safety issues and procedures
9.2 Winery Policies and Procedures and Injury and Illness Protection Programs (“IIPP”)
9.3 OSHA reporting procedures and applicability and hazardous occupation order in agriculture
9.4 Ergonomics 9.5 Blood borne Pathogens
9.6 Personal Protective Equipment
9.7 Machinery safety and guarding
9.8 Walking and working surfaces
9.9 Chemical safety
9.10 Confined space awareness
9.11 Confined space entry |