SRJC Course Outlines

3/22/2023 7:19:40 PMVIT 121 Course Outline as of Fall 2022

Changed Course

Discipline and Nbr:  VIT 121Title:  PRUNING TECHN VINE BAL  
Full Title:  Pruning Techniques for Vine Balance
Last Reviewed:9/13/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled4.502 max.Lecture Scheduled9.00
Minimum.50Lab Scheduled01 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total4.50 Contact Total9.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  18.00Total 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: 

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


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Concepts and techniques for pruning to promote wine grape vine balance.
(Grade or P/NP)

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


Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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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: Untitled document
In order to achieve these learning outcomes, during the course students will:
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
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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

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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%
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%
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%

Representative Textbooks and Materials:
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Instructor prepared materials.

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