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WINE 42.1
Fall Winery Operations
Description:In this course, students will explore the hands-on operations used in a commercial winery for the fall season, including grape maturity monitoring, grape harvesting and crushing, fermentation, and handling and storage of new wines. This course also includes general industry standards for cellar practices.
Prerequisites:Minimum Age 18 or older
Recommended Preparation:Eligibility for ENGL 1A or equivalent
Limits on Enrollment:Must be age 18 or older
Transferability:CSU; UC 
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Fee:$25.00
Grading Type:Grade Only
Sections listed are for Fall 2022
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
 2074M1:00 pm - 5:00 pmHenderson PDutton Pavilion, Shone FarmCFPAV12.00Too Late to Add2416808/15-12/0512/12/2022Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook