SRJC Course Outlines

12/9/2024 3:51:23 PMAG 59 Course Outline as of Fall 2004

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  AG 59Title:  WINERY OPERATIONS  
Full Title:  Winery Operations
Last Reviewed:12/9/2004

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 157.50 

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

Catalog Description:
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Operations of a commercial winery, including handling and storage of new wines, maintenance of wines from previous vintages, and general cellar practices.

Prerequisites/Corequisites:
Minimum Age 21 or older


Recommended Preparation:

Limits on Enrollment:
Student must be at least 21 years of age in order to participate in wine tasting.

Schedule of Classes Information
Description: Untitled document
Operations of a commercial winery, including handling and storage of new wines, maintenance of wines from previous vintages, and general cellar practices.
(Grade Only)

Prerequisites:Minimum Age 21 or older
Recommended:
Limits on Enrollment:Student must be at least 21 years of age in order to participate in wine tasting.
Transfer Credit:CSU;UC.
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:TransferableEffective:Fall 1981Inactive:Summer 2011
 
UC Transfer:TransferableEffective:Fall 2004Inactive:Summer 2011
 
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, the student will be able to:
1. Evaluate wine grapes before harvest.
2. Develop a harvest plan.
3. Harvest wine grapes and produce wine.
4. Operate cellar equipment used for winemaking.
5. Solve winery cellar problems.
6. Measure chemical and sensory traits of wine.
7. Inspect all wines in a cellar and recommend wine maintenance
  operations.
8. Plan and carry out winery operations.
9. Maintain up-to-date winery records.
10. Assess winery sanitation and safety.

Topics and Scope
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I. Winemaking Equipment
 A. Equipment overview
 B. Operation
II. Wine Grape Evaluation Before Harvest
III. Wine Grape Harvest Operations
IV. Production of New Wines Including Crush
V.Wine Maintenance
 A. New wines
 B. Wines from previous vintages
VI. Cellar Operations
 A. Routine operations
 B. Cellar problems
 C. Barrel and tank operations
 D. Inspection
 E. Maintenance
VII. Measuring Wine Traits
 A. Chemical traits
 B. Sensory traits
VIII. Bottling
IX. Case Storage
X. Equipment Operation, Maintenance, and Repair
XI. Winery Sanitation and Safety
XII. Recordkeeping

Assignments:
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1. Reading in required text, 20 - 40 pages per week.
2. Write a harvest plan.
3. Evaluate grapes before harvest and write two-page summary of findings.
4. Crush current vineyard crop and make wine; bottle last year's class
  wine.
5. Measure chemical and sensory traits of wines and write a lab report
  describing findings.
6. Produce records of winery operations.
7. Mid-term and 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
20 - 40%
Lab reports
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 40%
Evaluate grapes; harvest plan; recordkeeping.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Crush grapes, make and bottle wine.
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Multiple choice, True/false, Matching items, Completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 15%
Attendance and participation.


Representative Textbooks and Materials:
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Krebs, Stephen J. NVC VITICULTURE & WINERY TECHNOLOGY WORKBOOK.
NVC PrintShop, 2001.

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