12/21/2024 4:42:29 AM	WINE 151 Course Outline as of Fall 2015	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 151	Title:  BIODYNAMIC WINE GROWING
Full Title:  Wine Growing: From Certified Sustainable to Biodynamic
Last Reviewed:11/17/2008

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.50			Contact Total	26.25
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  52.50

Total Student Learning Hours: 78.75

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

This course will cover the agricultural evolution from sustainable to biodynamic wine grape growing.  The course will investigate certified-sustainable, organic and Biodynamic viticulture practices as they pertain to winegrowing.  The relationship between these farming strategies and the business of marketing and selling wine will also be explored.  Course includes both lectures and field trips to local viticulture and agriculture operations.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

This course will cover the agricultural evolution from sustainable to biodynamic wine grape growing.  The course will investigate certified-sustainable, organic and Biodynamic viticulture practices as they pertain to winegrowing.  The relationship between these farming strategies and the business of marketing and selling wine will also be explored.  Course includes both lectures and field trips to local viticulture and agriculture operations,

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of this course, the student will be able to:

1.  Explain the benefits of farming techniques involved with sustainable, organic and biodynamic winegrowing.

2. Differentiate between certified-sustainable, organic and biodynamic winegrowing.

3. Identify and describe how specific biodynamic vineyard practices can improve

fruit quality and overall vineyard health.

4. Explain the history and philosophy behind biodynamic practices in the vineyard.

5. Present a researched global example of biodynamic farming.

6. Clearly communicate the effects of healthy farming practices relating to biodiversity, resource management,and global warming.

7. Identify marketing trends relating to green business.

Topics and Scope

1)      Introduction to farming strategies and techniques

2)      Definitions; distinctions among sustainable, organic and biodynamic grape growing

3)      History of biodynamics

4)      Rudolf Steiner's pioneering philosophy

5)      Specific biodynamic practices

6)      Global perspective of biodynamics

7)      Biodiversity - definition and how to achieve it in the vineyard

8)      Hands-on exercises in biodynamics

9)      Terroir

10)      Varietal typicity

11)      How sustainable, organic and biodynamic practices enhance terroir

12)      How sustainable, organic and biodynamic practices enhance typicity

13)      Beneficial insects

14)      Beneficial birds, raptors and other organisms

15)      Ecological impacts of sustainable, organic and biodynamic practices

16)      Natural resource conservation and grape growing.

17)      Closed farming systems in practice

18)      Biodynamic practices in other farming systems

19)      Becoming certified; sustainable, organic and/or biodynamic.

20)      Wine label requirements for sustainable, organic and/or biodynamically grown grapes.

21)      Marketing changes in the wine business

22)      Green business practices

23)      Marketing strategies for sustainable and biodynamically grown wines

24)      Wine tasting; contrast and discussion of certified sustainable, certified organic and certified biodynamically grown wines

Assignments:

1. Reading and study assignments from texts and handouts (20 pages per week).

2. Present a four to six-page researched global example of biodynamic farming.

3. Midterm.

4. Final Exam.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 60 - 70%
Research paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Multiple choice, True/false, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 10%
Attendance and participation

Representative Textbooks and Materials:

The World Atlas Of Wine, 6th edition, by Johnson and Robinson, 2008.

Instructor prepared materials

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