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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Fall Wine Production Internship
2. Course Prefix & Number:
VITI 1257
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 0
Internship Hours: 194
4. Course Description:
Principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1257 - Fall Wine Production Internship
All Credit(s) from the following...
9. Co-requisite Courses:
VITI 1257 - Fall Wine Production Internship
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 257
|
|
|
Highland Community College, KS
|
VIN 257
|
|
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 |
Demonstrate the safe use of equipment used in fermentation and bacteria handling sanitation |
| Analyze and follow a sequence of operations |
Demonstrate an understanding of fruit processing and sanitation |
| Utilize appropriate technology |
Demonstrate procedures for safe set up and operation of equipment |
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:
fruit processing and sanitation,
press operations and sanitation,
must preparation and sanitation,
wine fermentation and sanitation, and
barrel handling and sanitation.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Course assignments that are potential portfolio items: Daily journal of internship experience.
|
|
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 tract student participation and troubleshoot any problems that occur. The coordinator will be the “faculty of record” for purposes of assigning grades to the student particpatnts. 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. The course consists of the student working with mentoring winemaker/winemakers to participate in the everyday winery activities that occur during the harvest and crush seasons.
|
|
Subject to Change: This syllabus is subject to change in the event of extenuating circumstances. If you are unable to fulfill a commitment, it is your responsibility to make arrangements to accomplish the missed activities.
|
|
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 harvest/crush 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 harvest and crush. 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 257.
|
|
Written records and reports: Students will complete a summary document that describes 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.
|
|
Grading:
Grading is on a simple point system as follows:
90-100 A
80-89 B
70-79 C
60-69 D
The percentage weight of student performance will be:
Practicum participation and completion of required hours 50%
Reflective Journal and reports 50%
|
2. Laboratory/Studio Sessions
|
A. Portfolios – Evidence of learning experiences such as multimedia presentations, and projects.
B. Exhibition – Multimedia presentation based on research and practical experiences.
C. Examinations – Class tests and comprehensive examinations.
D. Observations – Observation of students in a variety of settings.
E. Projects – Class projects and activities.
F. Scholarly Activities – Evidence of individual scholarship including discovery, application, and integration.
G. Reflective Discussion – Evidence of active participation in course dialog through email or discussion boards.
H. Field experiences
|
I. General Information
1. Course Title:
Fall Wine Production Internship
2. Course Prefix & Number:
VITI 1257
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 0
Internship Hours: 194
4. Course Description:
Principles of grape juice and wine analysis and the reasons for use of each analysis. Analyses of a practical and useful nature are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1257 - Fall Wine Production Internship
All Credit(s) from the following...
9. Co-requisite Courses:
VITI 1257 - Fall Wine Production Internship
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 257
|
|
|
Highland Community College, KS
|
VIN 257
|
|
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 |
Demonstrate an understanding of fruit processing and sanitation |
| Utilize appropriate technology |
Demonstrate procedures for safe set up and operation of equipment |
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:
fruit processing and sanitation,
press operations and sanitation,
must preparation and sanitation,
wine fermentation and sanitation, and
barrel handling and sanitation.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Course assignments that are potential portfolio items: Daily journal of internship experience.
|
|
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 tract student participation and troubleshoot any problems that occur. The coordinator will be the “faculty of record” for purposes of assigning grades to the student particpatnts. 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. The course consists of the student working with mentoring winemaker/winemakers to participate in the everyday winery activities that occur during the harvest and crush seasons.
|
|
Subject to Change: This syllabus is subject to change in the event of extenuating circumstances. If you are unable to fulfill a commitment, it is your responsibility to make arrangements to accomplish the missed activities.
|
|
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 harvest/crush 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 harvest and crush. 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 257.
|
|
Written records and reports: Students will complete a summary document that describes 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.
|
|
Grading:
Grading is on a simple point system as follows:
90-100 A
80-89 B
70-79 C
60-69 D
The percentage weight of student performance will be:
Practicum participation and completion of required hours 50%
Reflective Journal and reports 50%
|
2. Laboratory/Studio Sessions
|
A. Portfolios – Evidence of learning experiences such as multimedia presentations, and projects.
B. Exhibition – Multimedia presentation based on research and practical experiences.
C. Examinations – Class tests and comprehensive examinations.
D. Observations – Observation of students in a variety of settings.
E. Projects – Class projects and activities.
F. Scholarly Activities – Evidence of individual scholarship including discovery, application, and integration.
G. Reflective Discussion – Evidence of active participation in course dialog through email or discussion boards.
H. Field experiences
|