SRJC Course Outlines

8/10/2022 1:49:47 AMWINE 151 Course Outline as of Fall 2015

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  WINE 151Title:  BIODYNAMIC WINE GROWING  
Full Title:  Wine Growing: From Certified Sustainable to Biodynamic
Last Reviewed:11/17/2008

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.50Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.50Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total26.25
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 78.75 

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:
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This course will cover the agricultural evolution from sustainable to biodynamic wine grape growing.  The course will investigate certified-sustainable, organic and Biodynamic viticulture practices as they pertain to winegrowing.  The relationship between these farming strategies and the business of marketing and selling wine will also be explored.  Course includes both lectures and field trips to local viticulture and agriculture operations.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course will cover the agricultural evolution from sustainable to biodynamic wine grape growing.  The course will investigate certified-sustainable, organic and Biodynamic viticulture practices as they pertain to winegrowing.  The relationship between these farming strategies and the business of marketing and selling wine will also be explored.  Course includes both lectures and field trips to local viticulture and agriculture operations,
(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

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.  Explain the benefits of farming techniques involved with sustainable, organic and biodynamic winegrowing.
2. Differentiate between certified-sustainable, organic and biodynamic winegrowing.
3. Identify and describe how specific biodynamic vineyard practices can improve
fruit quality and overall vineyard health.
4. Explain the history and philosophy behind biodynamic practices in the vineyard.
5. Present a researched global example of biodynamic farming.
6. Clearly communicate the effects of healthy farming practices relating to biodiversity, resource management,and global warming.
7. Identify marketing trends relating to green business.

Topics and Scope
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1)      Introduction to farming strategies and techniques
2)      Definitions; distinctions among sustainable, organic and biodynamic grape growing
3)      History of biodynamics
4)      Rudolf Steiner's pioneering philosophy
5)      Specific biodynamic practices
6)      Global perspective of biodynamics
7)      Biodiversity - definition and how to achieve it in the vineyard
8)      Hands-on exercises in biodynamics
9)      Terroir
10)      Varietal typicity
11)      How sustainable, organic and biodynamic practices enhance terroir
12)      How sustainable, organic and biodynamic practices enhance typicity
13)      Beneficial insects
14)      Beneficial birds, raptors and other organisms
15)      Ecological impacts of sustainable, organic and biodynamic practices
16)      Natural resource conservation and grape growing.
17)      Closed farming systems in practice
18)      Biodynamic practices in other farming systems
19)      Becoming certified; sustainable, organic and/or biodynamic.
20)      Wine label requirements for sustainable, organic and/or biodynamically grown grapes.
21)      Marketing changes in the wine business
22)      Green business practices
23)      Marketing strategies for sustainable and biodynamically grown wines
24)      Wine tasting; contrast and discussion of certified sustainable, certified organic and certified biodynamically grown wines

Assignments:
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1. Reading and study assignments from texts and handouts (20 pages per week).
2. Present a four to six-page researched global example of biodynamic farming.
3. Midterm.
4. 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
60 - 70%
Research paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
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
20 - 30%
Multiple choice, True/false, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 10%
Attendance and participation


Representative Textbooks and Materials:
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The World Atlas Of Wine, 6th edition, by Johnson and Robinson, 2008.
Instructor prepared materials

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