Winemaking (Enology) Associate Degree

VIN 146 INTRODUCTION TO ENOLOGY ...learn the basic science and technology of winemaking. Make wine from a kit, track fermentation, make various chemical measurements and provide one bottle of finished wine for evaluation. (Students must be 21 years of age to enroll in this course.)

VIN 105 MOLECULAR PRINCIPLES IN GRAPE & WINE ...emphasis on chemical fundamentals of winemaking. This course includes organic, biochemistry, and applications with a focus on the grape and wine industry.

VIN 110 INTRO TO WINE MICROORGANISMS ...learn about the variety of microorganisms frequently encountered in the wine-making process both beneficial and harmful including identification, physiology, morphology, and biochemistry of various wine microorganisms.

10-801-136 ENGLISH COMPOSITION 1 ...learners develop knowledge/skills in planning, organizing, writing, editing. Students will also analyze audience/purpose, use elements of research, format documents using standard guidelines, and develop critical reading skills. (Prerequisite: High school GPA greater/equal to 2.6; OR ACT Reading score greater/equal to 16 AND English greater/equal to 18; OR Next Gen Reading score greater/equal to 250 AND Writing score greater/equal to 260; OR "preparatory course(s)", contact academic advisor at 920-498-5444)

10-102-158 BUSINESS PRINCIPLES ...economics and business; global business; ethics and social responsibility; types of business ownership; entrepreneurship; role of management: operations management; human resources; marketing; managing financial resources and legal issues impacting business.

VIN 148 WINERY SANITATION ...covers methods used for sanitizing the premises, tanks, pumps, filters, oak barrels, and sampling equipment, including chemical agents, reagents, and thermal treatments leading to sterile bottling. Environmental issues and compliance also addressed. (Recommendation: VIN 146, Introduction to Enology or permission)

VIN 160 WINERY EQUIPMENT OPERATION ...overview of winemaking including operations and equipment, barrel aging and management, membrane separation processes, workplace safety, and specialized contacting, cleaning, sanitation, process control, refrigeration, air conditioning, humidity, electrical, wastewater, solid waste handling systems. (Recommendation: VIN 146, Introduction to Enology or permission)

10-320-118 VIN290-VINEYARD AND WINERY SAFETY ...an introduction to safety and procedures specific to enology including general history of food and beverage safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns specific to the winery.

10-145-189 WRITING A BUSINESS PLAN-SMALL BUSINESS ...as a necessary component to beginning a small business, from addressing facets of the business plan, observing various types of plans, to realizing readiness to begin. Plan preparation/presentation are required.

VIN117-COLD CLIMATE VITICULTURE & ENOLOGY ...this course offers a practical understanding of the obstacles and promise of growing grapes and making wine in cold climates. Topics relating to cold climate production include history, physical limits of grapes, successful varieties, viticulture and enology methods for producing quality cold climate wine, the state of cold climate research, a review of resources, and marketing strategies in cold climate regions. (Prerequisite: VIN111 or VIN146)

10-804-113 COLLEGE TECHNICAL MATH 1A ...topics include solving linear equations; graphing; percent; proportions; measurement systems; computational geometry; and right triangle trigonometry. Emphasis will be on the application of skills to technical problems. (Prerequisite: Next Gen Arithmetic score greater/equal to 250 AND Rdg score greater/equal to 250; OR TABE A 9/10 Math greater/equal to 12.7 AND Rdg greater/equal to 8.8; OR TABE 11/12 Math greater/equal to 780 AND Rdg greater/equal to 573; OR ACT Math score greater/equal to 15 AND ACT Rdg score greater/equal to 16; OR preparatory courses-contact an academic advisor 920-498-5444)

VIN 268 WINE AND MUST ANALYSIS ...analysis regarding grape juice and wine are chosen for laboratory exercises and demonstrate various chemical, physical, and biochemical methods. Students will participate in workshops and hands-on experiences at participating wineries. (Prerequisites: VIN146, Intro to Enology; CHM105, or permission.)

VIN 246 INTERMEDIATE ENOLOGY-HARVEST/CRUSH ...the science and technology of winemaking intended for experienced intermediate winemaker or winery employee interested in career development, or advanced home winemaker seeking new challenges. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. (Prerequisite: VIN 146, Introduction to Enology or permission)

10-809-198 INTRODUCTION TO PSYCHOLOGY ...survey of theoretical foundations of human behavior such as sensation and perception, motivation, emotions, learning, personality, psychological disorders, therapy, stress, and human diversity in personal, social and vocational settings. (Prerequisite: Cumulative GPA of 2.6 or greater OR satisfactory reading and writing assessment scores OR 10-831-107, College Reading and Writing 1 with "B" or better OR Corequisite: 10-831-102, English Comp Prep)

10-801-196 ORAL/INTERPERSONAL COMMUNICATION ...the communication process, perception and self-concept, language, listening, nonverbal communication, interpersonal relationships, communication in groups and public communication; prepare and deliver an oral presentation. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English score greater/equal to 16; OR preparatory course-contact an academic advisor at 920-498-5444)

VIN 259 CELLAR OPERATIONS TECHNOLOGY ...get onsite experience learning techniques associated with finished wine production. Learn wine transfer, wine fining, cold stabilization, wine clarification, blending of wines, and bottling. (Prerequisites: 10-320-109, VIN146-Introduction to Enology; 10-320-110, VIN148-Winery Sanitation; 10-320-111, VIN160-Winery Equipment Operation; 10-320-113, VIN246-Intermediate Enology; or permission)

VIN 266 SENSORY EVALUATION ...develop an understanding of the principles of sensory evaluation used in commercial wine making. Students will utilize sensory kits and workshops to further sensory evaluation skills and techniques. Students must be 21 years of age to enroll in this course. (Prerequisite: VIN 146, Introduction to Enology or permission)

10-809-172 INTRO TO DIVERSITY STUDIES...basic American values of justice and equality by teaching vocabulary, history of immigration/conquest, transcultural communication, legal liability, multicultural majority/minority relations, ageism, sexism, gender, sexual orientation, the disabled/ADA. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better)

10-809-195 ECONOMICS ...scarcity, resources, alternative economic systems, growth, supply and demand, monetary and fiscal policy, inflation, unemployment, and global economic issues. (Prerequisite: Next Gen Rdg score greater/equal to 250 AND Writing score greater/equal to 237; OR ACT Rdg score greater/equal to 16 AND English greater/equal to 15; OR 10-831-107, College Reading and Writing with a B or better)

VIN 247 INTERMEDIATE ENOLOGY-POST HARVEST... this course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development, or the advanced home winemaker that is seeking new challenges. This course will focus on advanced science and technology concepts of winemaking as it relates to post-harvest activities including blending corrections, aging of wine, clarification, fining, wine analysis, and bottling. Basic organic chemistry, microbiology, and some mathematics familiarity are recommended. [Prerequisites: VIN 146 (VIN 105 and VIN 110 recommended)

10-806-112 PRINCIPLES OF SUSTAINABILITY ...prepares the student to develop sustainable literacy, analyze the interconnections among the physical and biological sciences and environmental systems, summarize the effects of sustainability on health and well-being, analyze connections among social, economic, and environmental systems, employ energy conservation strategies to reduce the use of fossil fuels, investigate alternative energy options, evaluate options to current waste disposal and recycling in the U.S., and analyze approaches used by your community to promote and implement sustainability. (Prerequisite: Next Gen Reading score greater/equal to 250; OR ACT Reading score greater/equal to 15; OR preparatory courses-contact an academic advisor at 920-498-5444)