11/23/2024 1:51:42 AM	VIT 1 Course Outline as of Fall 2024	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  VIT 1	Title:  INTRO VIT/WINE
Full Title:  Introduction to Viticulture, Winemaking, Wines of the World
Last Reviewed:8/14/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

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:  WINE 1
Formerly:  VIT 50

Catalog Description:

Students will study introduction to viticulture, winemaking, and wines of the world. The course includes five weeks on the history of viticulture, grapevine anatomy, and grape growing; five weeks on basic winemaking techniques; seven weeks on an overview of worldwide wine regions and grape and wine varieties and consumption.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 1A or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description:

Students will study introduction to viticulture, winemaking, and wines of the world. The course includes five weeks on the history of viticulture, grapevine anatomy, and grape growing; five weeks on basic winemaking techniques; seven weeks on an overview of worldwide wine regions and grape and wine varieties and consumption.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 1A or equivalent
Limits on Enrollment:
Transfer Credit:CSU;UC.
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 2003	Inactive:
UC Transfer:	Transferable	Effective:	Fall 2004	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. Compare and contrast the key wine-growing regions (appellations) throughout the world and the cultivars of grapes grown in those areas.

2. Explain the major winemaking processes involved in producing the most important wine styles worldwide.

3. Describe the world's most important wine styles.

 

Objectives:

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

1. Summarize the importance of grapes and grapevines worldwide historically, and currently.

2. Explain grape production and consumption from a historical perspective.

3. Survey the distribution of grapes worldwide.

4. Analyze trends in worldwide grape and wine production and consumption.

5. Identify grapevine structures and describe the function of each.

6. Explain the winemaking process.

7. Identify, compare, and contrast the different wine regions in the world and the products of each.

Topics and Scope

I. History and Evolution

    A. Overview of worldwide importance of grapes and grapevines

    B. Origin of Vitis vinifera and its spread throughout the world

    C. Worldwide grape and wine production and consumption

         1. History

         2. Current trends

         3. Geographical distribution of grape growing worldwide

         4. Production trends

         5. Consumption trends

II. Grapevine Classification

    A. Species

         1. Vitis species

         2. Muscadina species

    B. Wine grapes

    C. Overview of cultivars, clones, field selections, and rootstocks

III. Vine Structure and Function

    A. Terminology

    B. Shoot system

    C. Root system

IV. Overview of Worldwide Vineyard Production Practices

    A. Irrigation

    B. Fertilization

    C. Pruning

    D. Trellis systems

    E. Canopy management

    F. Common diseases and pests

V. Winemaking Processes

    A. How wine is made

    B. Choice of oak

    C. How to assess a wine

VI. Old World Wines and Vines

    A. France

    B. Germany

    C. Switzerland

    D. Austria

    E. Italy

    F. Spain

    G. Portugal

VII. New World Wines and Vines

    A. South America

    B. Mexico

    C. Australia

    D. New Zealand

    E. South Africa

    F. North America

VIII. Future Trends in Winemaking and Viticulture

Assignments:

1. Weekly reading (20-30 pages)

2. Research and submit a term paper (4-6 pages) on one of the following:

     A. Worldwide distribution of grapes

    B. Grape production and consumption from a historical perspective

    C. The importance of grapes historically and currently

3. Homework: classify on a worksheets, the wine styles of different areas of the world

4. Midterm and 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 20 - 50%
Term paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 40%
Classification worksheets
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 30 - 50%
Final exam and midterm
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

American Wine: The Ultimate Companion to the Wines and Wineries of the United States. 1st ed. Robinson, Jancis and Murphy, Linda. University of California Press. 2012 (classic).

The World Atlas of Wine. 8th ed. Robinson, Jancis and Johnson, Hugh. Mitchell Beazley. 2019.

Instructor prepared materials

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