|12/7/2023 2:36:21 AM||
|Discipline and Nbr:
VITICULTURE: SPRING PRAC||
Viticulture: Spring Practices
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||2.00||17.5 max.||Lecture Scheduled||35.00
|Minimum||3.00||Lab Scheduled||3.00||17.5 min.||Lab Scheduled||52.50
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||5.00|| ||Contact Total||87.50
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 70.00||Total Student Learning Hours: 157.50||
Viticulture practices for spring including vineyard establishment, training, pest control, soils, frost protection, irrigation practices, quality control measures and vineyard equipment use.
Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Schedule of Classes Information
Spring vineyard practices for wine grape production. Pruning, pest control, irrigation, vine training and establishment practices.
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Both Certificate and Major Applicable
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
Upon completion of course, students will be able to:
1. Identify internal and external grapevine structures and their
2. Determine the appropriate method of pruning for a given grape variety.
3. Evaluate various methods of pruning as they relate to quality grape
4. Select and properly handle vine products for vineyard planting.
5. Evaluate approaches to weed control and pest and recommend appropriate
6. Identify disease symptoms common in the spring vineyard.
7. Identify vineyard pests and recommend appropriate control methods.
8. Compare and contrast the different methods of frost control.
9. Outline steps for laying out and planting a vineyard
10. Compare and contrast various planting techniques.
11. Develop an effective fertilization plan for the spring vineyard.
12. Determine appropriate irrigation methods for and water needs of
13. Manage a grapevine canopy for maximum fruit production and flavor.
14. Identify and describe uses for various pieces of vineyard equipment.
15. Schedule appropriate vineyard farming and management practices
throughout the vineyard growth cycle.
Topics and Scope
I. Grapevine Anatomy and Physiology
A. Internal and external structures
B. Photosynthesis and its relationship to cultural techniques
C. Spring growth cycle
II. Propagation and Nursery Operations
A. Vine products
1. Grapevine products
a. Scion cuttings
b. Rootstock cuttings
2. Dormant rootings
a. Scion rootings
b. Rootstock rootings
3. Dormant bench-grafted vines
4. Grafted potted green-vines
B. Budwood collection
2. Cold storage
III. Weed Control
A. Pesticide safety and protective equipment
B. Weed Control
1. Weed identification
2. Control techniques
b. Organic and sustainable weed control
3. Age of vine
IV. Disease Control
A. Diseases of grapevines
B. Control methods
3. IPM (integrated pest management)
V. Insect Pest Control
B. Control methods
VI. Frost Control
A. Mechanical methods
1. Wind machines
3. Sprinklers and micro-pulsators
B. Cultural methods
VII. Vineyard Layout and Planting
2. Trimming stock
C. Planting methods
3. High pressure water
4. Mechanical planters
VIII. Vineyard Soils and Fertilizer
1. Types, texture and structure
2. Soil profile and horizons
1. Visual evaluation
2. Chemical soil test
3. Tissue analysis
5. Fertilizer needs
C. Fertilizer application techniques and equipment
IX. Irrigation Theory and Practice
A. Water needs of grapevines
B. Irrigation system selection and installation
C. Drip irrigation vs. other systems
D. Moisture measuring devices
X. Canopy Management
A. Canopy evaluation
B. Crop control
1. Shoot thinning
2. Cluster thinning
C. Cordon suckering and weak shoot removal
D. Shoot positioning
XI. Vineyard Equipment
2. Tillage equipment
3. Mowing equipment
4. In-row equipment
XII. Crop Projections
XIII. Farming and Managing an Established Vineyard
A. Overview of vineyard practices during the growth cycle
B. Vineyard floor management
C. Vineyard facilities maintenance
D. Equipment repair and maintenance
E. Harvest Preparation
XIV. Sustainable Agricultural Practices
XV. Organic Agricultural Practices
1. Reading, 15 - 20 pages per week.
2. Lab activities such as:
a. Pruning and training
b. Sorting and planting techniques
c. Vineyard layout - mapping a vineyard
3. Lab reports, 2-3 pages per activity.
4. Four quizzes; midterm; final exam.
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
0 - 0%
|This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
20 - 30%
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
10 - 20%
|Pruning and training.||
|Exams: All forms of formal testing, other than skill performance exams.||Exams
60 - 70%
|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 - 0%
Sunlight into Wine, Richard Smart & Mike Robinson, Winetitles, Adelade South Australia, 1991.