WINE 42.2 Spring Winery Operations Description: In this course, students will explore the hands-on operations used in a commercial winery for the spring 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 Grading Type: Grade Only Sections listed are for Spring 2024

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 4074 T 5:00 pm - 9:00 pm Taylor M Dutton Pavilion, Shone Farm CFPAV1 2.00 Ended 24 17 7 01/16-05/14 5/21/2024     This section will have in-person labs along with in-person and occasional remote lectures. Students should plan on at least three of the four class hours to be in-person at the day and time listed.