11/23/2024 6:28:55 PM	VIT 121 Course Outline as of Fall 2022	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  VIT 121	Title:  PRUNING TECHN VINE BAL
Full Title:  Pruning Techniques for Vine Balance
Last Reviewed:9/13/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	4.50		2 max.	Lecture Scheduled	9.00
Minimum	.50	Lab Scheduled	0		1 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	4.50			Contact Total	9.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  18.00

Total Student Learning Hours: 27.00

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:

Concepts and techniques for pruning to promote wine grape vine balance.  

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Concepts and techniques for pruning to promote wine grape vine balance.

(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

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Explain pruning techniques that will result in a balanced vine.

2. Explain the relationship between balanced pruning and wine grape quality.

3. Accurately measure fruit weight utilizing the pruning weight ratios for vineyard management decisions.

4. Competently prune head, cane and cordon vines.

 

Objectives:

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

1. Recommend pruning strategies for balanced vine growth and canopy management.

2. Describe pruning methods for the production of premium wine grapes.

3. Calculate pruning formulas for vine balance.

4. Troubleshoot pruning-related problems and recommend solutions.

5. Correlate pruning to resultant vine growth and fruit quality the following season.

Topics and Scope

I. Overview of Traditional Pruning and Training Methods

    A. Head

    B. Cane

    C. Cordon

    D. Spur

II. Modern Pruning Concepts

    A. Growth advantage points

    B. Pruning for canopy management

III. Balancing the Vine

    A. Visual estimates

    B. Pruning formulas

         1. Pruning weights

         2. Fruit to canopy ratios

         3. Making pruning decisions using pruning formulas

IV. Troubleshooting Pruning Related Problems

V. Tool Selection and Care

    A. Selection of proper pruning tools

    B. Sharpening and tool care

    C. Safety protocols

Assignments:

1. Weekly reading (20-25 pages)

2. Problem sets involving pruning formulas (2-3)

3. Performance 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 0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments 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 55 - 55%
Problem sets involving pruning formula
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 45 - 45%
Final Exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Instructor prepared materials.

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