11/21/2024 6:16:15 AM	VIT 52 Course Outline as of Fall 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  VIT 52	Title:  VITICULTURE: SPRING PRAC
Full Title:  Viticulture: Spring Practices
Last Reviewed:9/13/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	3.00	Lab Scheduled	3.00		17.5 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 57B

Catalog Description:

Viticulture practices for spring including vineyard establishment, training, pest control, soils, frost protection, irrigation practices, quality control measures and vineyard equipment use.  

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Viticulture practices for spring including vineyard establishment, training, pest control, soils, frost protection, irrigation practices, quality control measures and vineyard equipment use.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;
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:	Transferable	Effective:	Fall 1981	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1.  Identify and describe vineyard practices appropriate to winter and spring time period.

2.  Identify and demonstrate various pruning strategies appropriate to different trellising systems.

3.  Identify and demonstrate various vine training strategies appropriate to different trellising systems.

4.  Develop a farm plan and budget appropriate to winter and spring time period.

5.  Evaluate spring practices performed and give recommendations for improvement.

 

Objectives:

Upon completion of course, students will be able to:

1. Identify internal and external grapevine structures and their

functions.

2. Determine the appropriate method of pruning for a given grape variety.

3. Evaluate various methods of pruning as they relate to quality grape

production.

4. Select and properly handle vine products for vineyard planting.

5. Evaluate approaches to weed control and pest and recommend appropriate

methods.

6. Identify disease symptoms common in the spring vineyard.

7. Identify vineyard pests and recommend appropriate control methods.

8. Compare and contrast the different methods of frost control.

9. Outline steps for laying out and planting a vineyard

10. Compare and contrast various planting techniques.

11. Develop an effective fertilization plan for the spring vineyard.

12. Determine appropriate irrigation methods for and water needs of

grapevines.

13. Manage a grapevine canopy for maximum fruit production and flavor.

14. Identify and describe uses for various pieces of vineyard equipment.

15. Schedule appropriate vineyard farming and management practices

throughout the vineyard growth cycle.

Topics and Scope

I.  Grapevine Anatomy and Physiology

   A.  Internal and external structures

   B.  Photosynthesis and its relationship to cultural techniques

   C.  Spring growth cycle

II. Propagation and Nursery Operations

   A.  Vine products

       1.  Grapevine products

           a. Scion cuttings

           b. Rootstock cuttings

       2.  Dormant rootings

           a. Scion rootings

           b. Rootstock rootings

       3.  Dormant bench-grafted vines

       4.  Grafted potted green-vines

   B.  Budwood collection

       1.  Sanitation

       2.  Cold storage

III. Weed Control

   A.  Pesticide safety and protective equipment

   B.  Weed Control

       1.  Weed identification

       2.  Control techniques

           a. Chemical

           b. Organic and sustainable weed control

       3. Age of vine

IV.  Disease Control

   A.  Diseases of grapevines

       1.  Winter

       2.  Spring

       3.  Summer

       4.  Fall

   B.  Control methods

       1.  Conventional

       2.  Sustainable

       3.  IPM (integrated pest management)

       4.  Organic

V.  Insect Pest Control

   A.  Identification

   B.  Control methods

   C.  Rodents

   D.  Birds

VI.  Frost Control

   A.  Mechanical methods

       1.  Wind machines

       2.  Heaters

       3.  Sprinklers and micro-pulsators

   B.  Cultural methods

VII. Vineyard Layout and Planting

   A. Layout

   B. Planting

       1.  Sorting

       2.  Trimming stock

   C. Planting methods

       1.  Hand

       2.  Auger

       3.  High pressure water

       4.  Mechanical planters

VIII. Vineyard Soils and Fertilizer

   A. Soils

       1.  Types, texture and structure

       2.  Soil profile and horizons

   B. Fertilization

       1.  Visual evaluation

       2.  Chemical soil test

       3.  Tissue analysis

       4.  Amendments

       5.  Fertilizer needs

   C. Fertilizer application techniques and equipment

       1.  Foliar

       2.  Fertigation

       3.  Broadcast

IX. Irrigation Theory and Practice

   A.  Water needs of grapevines

   B.  Irrigation system selection and installation

   C.  Drip irrigation vs. other systems

   D.  Moisture measuring devices

X. Canopy Management

   A.  Canopy evaluation

   B.  Crop control

       1.  Shoot thinning

       2.  Cluster thinning

   C. Cordon suckering and weak shoot removal

   D. Shoot positioning

XI. Vineyard Equipment

   A. Tractors

       1.  Wheel

       2.  Tract

   B. Implements

       1.  Discs

       2.  Tillage equipment

       3.  Mowing equipment

       4.  In-row equipment

   C. Sprayers

XII. Crop Projections

XIII. Farming and Managing an Established Vineyard

   A. Overview of vineyard practices during the growth cycle

   B. Vineyard floor management

   C. Vineyard facilities maintenance

   D. Equipment repair and maintenance

   E. Harvest Preparation

XIV. Sustainable Agricultural Practices

XV. Organic Agricultural Practices  

Assignments:

Representative assignments:

1. Reading, 15 - 20 pages per week.

2. Lab activities such as:

 a. Pruning and training

 b. Sorting and planting techniques

 c. Vineyard layout - mapping a vineyard

 d. Irrigation

3. Lab reports, 2-3 pages per activity.

4. Four quizzes; midterm; 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 0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 30%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 20%
Pruning and training.
Exams: All forms of formal testing, other than skill performance exams.		Exams 60 - 70%
Quizzes, Midtern, Final Exam: Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Instructor provided materials.

The Grapevine-From the Science to the Practice of Growing Vines for Wine, P. Iland, et al, Patrick Iland Wine Productions, Pty., 2011.

Print PDF