11/21/2024 6:41:33 AM	VIT 113 Course Outline as of Fall 2015	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  VIT 113	Title:  ORGANIC VITICULTURE
Full Title:  Organic Viticulture
Last Reviewed:9/13/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	1.50	Lab Scheduled	.50		8 min.	Lab Scheduled	8.75
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	35.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  52.50

Total Student Learning Hours: 87.50

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

Catalog Description:

Examination of commercial organic wine grape production, investigating both theory and practical applications.  Regional growing conditions will be emphasized. Topics include: assessment of a site's feasibility for organic production; appropriate choice of planting materials; soil fertility; biodiversity; ecologically sound pest and disease management; cost comparisons of organic production versus other methods.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Examination of commercial organic wine grape production, investigating both theory and practical applications.  Regional growing conditions will be emphasized. Topics include: assessment of a site's feasibility for organic production; appropriate choice of planting materials; soil fertility; biodiversity; ecologically sound pest and disease management; cost comparisons of organic production versus other methods.

(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
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:		Effective:		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. Upon completion of the course, the student will be able to:

1) Conduct a feasibility study that examines the potential risks, benefits and costs of implementing an organic system plan for a conventionally farmed vineyard.

2) Identify and describe organic farming practices that will improve fruit quality, provide efficacious pest and disease management, protect natural resources and the environment, and prepare a farming plan that encompasses these practices.

3) Research and apply all county, state and federal laws and regulations regarding organic certification of a vineyard.

Objectives:

Upon completion of the course the student will be able to:

1.   Accurately define and discuss organic winegrape  production in terms of  purpose, principles

     and applied techniques.

2.   Correctly identify primary criteria for a successful organic wine grape vineyard operation.

3.   Analyze strengths and weaknesses of organically based  wine grape production in terms of

      yield, pest and disease management, soil fertility and economic viability.

4.   Analyze and discuss the economic outlook for organic winegrape production in Sonoma

      County.

5.   State and discuss key criteria in choosing a site that is suitable for organic winegrape

      production.

6.   Define and discuss soil fertility in terms of grape vine growth, production and fruit quality.

7.   Distinguish the role of macronutrients and micronutrients in soil fertility.

8.   Distinguish the role of compost and organic soil amendments in soil fertility

8.   Define and discuss the role of beneficial microorganisms in soil fertility.

9.   Compare and contrast various kinds of fertility programs utilized in an organic system plan.

10.  Define the components of a healthy soil and discuss methods to achieve it.

11.  Define and discuss the roles and value of biodiversity both above ground, and in the vineyard

       soil.

12.  Discuss vine nutrient requirements, and describe the mechanism of how grapevines absorb

       these nutrients.

13.  Assess the needs and timing of compost applications for wine grapes.

14.  Define and discuss the role of mulching, and list and analyze various kinds of mulch.

15  Define and discuss the role and benefits of using various cover crops.

16.  Discuss different methods of cover crop establishment, maintenance and sustainability.    

17.  List and analyze several organic weed control methods.

18.  Define, discuss and analyze the role of soil applied organic fertilizers and foliar applied

       organic fertilizers.

19.  Define and discuss organic disease and pest control management and the principles of integrated pest     management.

20.  Discuss the steps required to increase beneficial insect populations..

21. Discuss the long-term economic outlook of organically produced winegrapes and wines.

Topics and Scope

1.  Introduction to Organic Viticulture

  a.  History of organic viticulture regionally and worldwide

  b.  Focus of organic agriculture, their similarities and differences

  c.  History of organic agriculture

  d.  Ecological farming systems theory

  e.  Conventional farming systems

   f.  Organic farming systems

  g.  Comparative cost analysis

2   Vineyard  Organic Farming Systems

  a.  Locally appropriate production

  b.  Enhanced biodiversity

  c.  Improved soil fertility

  d.  Organic pest and disease  management

3.  Organic Soil Amendments

  a.  Humus and the process of humification

  b.  Complex organic compounds

  c.  Natural humification versus composting

  d.  Hot, cold, and warm composting

  e.  Application methods, rates and timing

5.  Economics of Organic Grape Production

  a.  Installation  and  maintenance costs

  b.  Yield and pricing

 c.  Organic certification process

 d.  Working with your certifying agency

6.  Selecting Material for Planting

  a.  Assessing soil problems and choosing tolerant rootstocks

  b.  Assessing above ground pest and disease problems and choosing tolerant cultivars

   c.  Matching the soil and climate to appropriate trellis, spacing and row orientation

7.  Sustainability  - Organic cultural practices

  a.  Mulching

  b.  Cover crops

  c. Organic fertilization

  d.  Irrigation

  e  Weed control

  f.  Fruit quality improvement

8. Organic Pest and Disease Control

  a.  Biological controls

  b. Mechanical controls

  c.  Biological controls

  c.  Plant extract based fungicides

   f.  Beneficial insects

9. Economics and Careers in Organic Wine grape Production

  a.  Current economic conditions for organic production

  b.  California developments

  c.  Sonoma County

  d.  Career outlook

  e.  Marketing and sales

10. Organic Certification

  a.  State versus federal law

  b.  Certification versus compliance

  c.  Various certifying agencies

  d.  Registering in  Sonoma County for Organic certification

Assignments:

1.  Reading assignments from texts and handouts, 15-20 pages per week, 150 total.

2.  One to two research projects on production related topics (3- 5 pages each).

3.  Internet study assignments (approximately 2 hours per week).

4.  On-site vineyard evaluation sheets (5 to 8).

5.  Exams: 1-2 quizzes; final examination including short essay.

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 40 - 60%
Term papers, Research project(s)
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 40%
Internet study assignments, vineyard evaluation sheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 40%
Quizzes and final exam; Essay, Multiple choice, True/false, Completion
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Organic Winegrowing Manual, McCarty, Glenn, T., Univ. California Ag and Natural Resources #3511, 2011

A Vineyard Odyssey- The Organic Fight to Save Wine from the Ravages of Nature", Kiger, John, Bowmand and Littlefield Publishers, 2013

Instructor prepared materials

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