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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Summer/Fall Viticulture Technology
2. Course Prefix & Number:
VITI 1115
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. 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:
VITI 1115 - Summer/Fall Viticulture Technology
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1111 | Introduction to Viticulture and Vineyard Establishment | 3 cr. |
9. Co-requisite Courses:
VITI 1115 - Summer/Fall Viticulture Technology
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 U.-West Plains
|
VIN 115
|
|
|
Highland Community College, KS
|
VIN 115
|
|
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 |
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 |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
- Understand the effects of leaf area and crop size on fruit maturation and vine balance
- Describe and demonstrate the process of collecting a representative fruit sample
- Perform the lab analysis for Brix, pH, and TA
- Plot the course of ripening over time to predict harvest date and crop estimate.
- Develop a vineyard management strategy
- Participate in commercial vineyard operations including, but not limited to: canopy management, fruit analysis, and 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
|
Perform random sample on representative number of vines to predict crop yield and maintain vine balance.
Describe and demonstrate the process of collecting a representative fruit sample for harvest parameters.
Perform the lab analysis for Brix, pH, and TA.
Plot the course of ripening over time to predict harvest date and crop estimate.
Communicate with winery regarding harvest parameters
Apply all previous tasks covered in this course and their impact on the quality of hand and mechanically harvested fruit.
Participate in a harvest operation.
Participate in the coordination of transportation
Demonstrate proper post harvest monitoring of the vineyard: Irrigation, pest management, soil sampling, fertility plan, winterizing equipment and record keeping.
|
I. General Information
1. Course Title:
Summer/Fall Viticulture Technology
2. Course Prefix & Number:
VITI 1115
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. 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:
VITI 1115 - Summer/Fall Viticulture Technology
All Credit(s) from the following...
| Course Code | Course Title | Credits |
| VITI 1111 | Introduction to Viticulture and Vineyard Establishment | 3 cr. |
9. Co-requisite Courses:
VITI 1115 - Summer/Fall Viticulture Technology
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 U.-West Plains
|
VIN 115
|
|
|
Highland Community College, KS
|
VIN 115
|
|
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 |
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 |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
- Understand the effects of leaf area and crop size on fruit maturation and vine balance
- Describe and demonstrate the process of collecting a representative fruit sample
- Perform the lab analysis for Brix, pH, and TA
- Plot the course of ripening over time to predict harvest date and crop estimate.
- Develop a vineyard management strategy
- Participate in commercial vineyard operations including, but not limited to: canopy management, fruit analysis, and 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
|
Perform random sample on representative number of vines to predict crop yield and maintain vine balance.
Describe and demonstrate the process of collecting a representative fruit sample for harvest parameters.
Perform the lab analysis for Brix, pH, and TA.
Plot the course of ripening over time to predict harvest date and crop estimate.
Communicate with winery regarding harvest parameters
Apply all previous tasks covered in this course and their impact on the quality of hand and mechanically harvested fruit.
Participate in a harvest operation.
Participate in the coordination of transportation
Demonstrate proper post harvest monitoring of the vineyard: Irrigation, pest management, soil sampling, fertility plan, winterizing equipment and record keeping.
|