The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Associate Degree Requirements:
The major is one of several requirements students need to fulfill in order to be awarded the Associate Degree, the highest level of academic achievement recognized by Santa Rosa Junior College. Please note that all of the following requirements must be met in order for the degree to be conferred:
For all students admitted for the Fall 2009 term or any term thereafter,
a grade of "C" or better, or "P" if the course is taken on a pass/no pass basis,
is required for each course applied toward the major.
The Wine Studies major, with four areas of emphasis (Wine Evaluation and Service, Wine Business and Marketing, Wine and Vines, and Enology) is designed to prepare students for a variety of positions in the wine industry.
The Enology concentration, the study of winemaking, offers students an intense, hands-on experience in fall and spring winery operations and the essential introduction to chemistry, organic chemistry, and wine lab analysis. Santa Rosa Junior College's Enology concentration is an interdisciplinary academic/occupational program between the College's outstanding Chemistry and Agriculture/Natural Resources Departments.
The Enology emphases prepares students for entry-level positions as winery laboratory assistants, cellar masters, assistant winemakers, winery education directors, wine quality control specialists, and sensory evaluation personnel.
For students interested in the Wine Studies: Enology Certificate of Achievement Program, please see SRJC's certificate Web site.
Please see the Agriculture and Natural Resources Department website for more information.
Program Student Learning Outcomes
Upon successful completion of this major, the student will be able to:
- Demonstrate knowledge of general chemistry principles, wine microbiology fundamentals, and laboratory techniques; and
- demonstrate practices of wine analysis methods during cellaring operations, laboratory/quality control tests as prescribed by company procedure.
Recommended Sequence of Courses
Students interested in a suggested order for taking classes in this program, please view the recommended course sequence.