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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
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart4074T5:00 pm - 9:00 pmTaylor MDutton Pavilion, Shone FarmCFPAV12.00Ended2417701/16-05/145/21/2024Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 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.