SRJC Course Outlines

11/27/2022 10:53:44 AMSUSAG 118 Course Outline as of Fall 2012

Changed Course

Discipline and Nbr:  SUSAG 118Title:  OLIVE OIL PROD & EVAL  
Full Title:  Olive Oil Production, Processing & Sensory Evaluation
Last Reviewed:3/9/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled02 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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: 

Catalog Description:
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Production and processing of high quality olive oil in California. Includes variety selection, cultural methods, pest management, harvest, processing, and sensory evaluation of olive oil.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Production and processing of high quality olive oil in California. Includes variety selection, cultural methods, pest management, harvest, processing, and sensory evaluation of olive oil.
(Grade or P/NP)

Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:Effective:Inactive:
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Both Certificate and Major Applicable


Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon completion of this course, the student will be able to:
1. Summarize the status of the California olive oil industry.
2. Explain the physiology of the olive plant.
3. Describe the cultural, climatic and site requirements for olives.
4. Identify appropriate varieties of olives for various production systems.
5. Compare super-high-density (SHD) and conventional olive orchard design.
6. Identify pests and diseases of olives and recommend management methods.
7. Compare mechanical harvest and hand harvest methods.
8. Describe the steps necessary to process olives into high quality olive oil.
9. Evaluate the quality of a variety of olive oils based on sensory characteristics.
10. Describe the legal requirements for labeling olive oil.

Topics and Scope
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I. Industry Status
  A. World
  B. Local
  C. Olive oil production costs and returns
II. Botany and Physiology of the Olive Plant
  A. Botanical classification
  B. Tree structure
    1. Roots
    2. Trunk
    3. Leaves
    4. Branches
    5. Flowers
    6. Fruit
  C. Growth cycle and fruit set
  D. Pollination
  E. Managing tree size
III. Climate and Site Selection
  A. Climate
    1. Cold tolerance
    2. Chilling requirements
    3. Heat tolerance
    4. Effects of climate on oil quality
  B. Site selection for the olive orchard
    1. Soil
      a. drainage
      b. fertility
      c. slope
      d. mineral content
    2. Improving drainage
    3. Improving the soil
    4. Irrigation requirements
    5. Water quality
    6. Frost propensity
    7. Direct marketing aspects of a site
IV. Variety Selection and Production Systems
  A. Variety selection
    1. Best variety for specific site
    2. Spanish varieties
    3. Italian varieties
    4. Greek varieties
    5. French varieties
    6. North African and Middle Eastern varieties
  B. Production systems
    1. traditional
    2. intensive system
    3. super-high-density (SHD)
  C. Orchard establishment
    1. Land preparation systems with alternatives to tillage on steep
    2. Tree layout
    3. Spacing
    4. How to plant a tree
V. Olive production Culture
   A. Irrigation
   B. Nutrition
   C. Orchard floor management
   D. Pruning and training
VI. Pest Management (Organic and Conventional Approaches)
   A. Insects
   B. Diseases
   C. Weeds
   D. Other problems
VII. Harvest
   A. Harvest maturity
   B. Harvest timing effects on alternate bearing
   C. Harvest costs and trying to economize
   D. Hand harvest
   E. Assisted hand harvest
   F. Tree and branch shakers
   G. Straddle harvests on super-intensive systems
VIII. Processing
   A. Transport
   B. Fruit cleaning
   C. Crushing
   D. Malaxation
   E. Phase separation
   F. Cleaning
   G. Filtration
   H. Bottling
   I. Waste management
IX. Sensory evaluation
   A. Quality standards
   B. Sensory evaluation
      1. How to taste and rate olive oil
      2. Positive and negative attributes
   C. Styles of olive oil
      1. variety
      2. maturity
   D. Labeling and marketing
      1. legal labeling requirements
      2. Potential market outlets

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Assignments may include:
1. Reading from text and web sites approximately 10 - 20 pages per week.
2. Sensory evaluation for the identification of positive and negative oil
3. Field trip and 3-5 page report on key factors in the success of
operations. (If necessary, alternative to field trip may be arranged with
the instructor.)

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
50 - 60%
Field trip report.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Sensory evaluation.
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
20 - 30%

Representative Textbooks and Materials:
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Instructor prepared materials.
Online resources.

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