SRJC Course Outlines

10/28/2020 11:11:57 AMVIT 121 Course Outline as of Fall 2015

Changed Course

Discipline and Nbr:  VIT 121Title:  PRUNING TECHN VINE BAL  
Full Title:  Pruning Techniques for Vine Balance
Last Reviewed:11/17/2014

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:
Upon completion of the course, students will be able to:
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1.  Explain pruning techniques that will result in a balanced vine.
2.  Correlate the components of vine balance to improvement of fruit quality production.
3.  Accurately measure fruit weight utilizing the pruning weight ratios for vineyard management decisions.
4.  Competently prune vines of two different style of pruning: spur and cane.

Objectives: Untitled document
Upon successful completion of this course, students will be able to:
1. Compare and contrast traditional and contemporary pruning methods.
2. Recommend pruning strategies for canopy management.
3. Describe pruning methods for the production of premium wine grapes.
4. Calculate pruning formulas for vine balance.
5. Troubleshoot pruning-related problems and recommend solutions.

Topics and Scope
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I. Overview of Traditional Pruning and Training Methods
II. Modern Pruning Concepts
 A. Growth advantage points
 B. Pruning for canopy management
 C. Pruning for premium wine grapes
III. Balancing the Vine
 A. Visual estimates
 B. Pruning formulas
    1. Pruning weights
    2. Fruit to canopy ratios
    3. Trunk diameter formula for young vines
IV. Troubleshooting Pruning Related Problems  

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Representative assignments:
1. Reading, 10-15 pages per week.
2. Worksheets on pruning concepts and canopy management.
3. Problem sets involving pruning formulas.
4. Quiz; 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
30 - 50%
Homework problems, Worksheets.
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
20 - 40%
Quizzes, Final Exam: 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
10 - 30%
Attendance and participation in class activities.

Representative Textbooks and Materials:
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From Vines to Wines-The Complete Guide to Growing Grapes, Jeff Cox, Storey Books, 1999, classic.
Instructor prepared materials.

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