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Evaluation Worksheet
| Viticulture Certificate |
Agriculture & Natural Resources |
Total Units: 31 |
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Term Effective:
Fall 2009
Description:
The Viticulture Certificate of Achievement program provides training for employment as vineyard managers in North Coast wine grape production. For more information see the Agriculture Department website.
Program Student Learning Outcomes:
Upon successful completion of this certificate, the student will be able to:
1. Conduct in-depth feasibility studies for new vineyard development, and from the results, prepare comprehensive reports and cost projections appropriate to their planting recommendations;
2. identify and implement sustainable 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 regarding vineyard development and maintenance, worker safety, pesticide use, and environmental protection;
4. demonstrate a working knowledge of the latest technological advances in vineyard management and incorporate current technology into their farming plans and budgets;
5. work cooperatively and effectively with wineries to determine optimum harvest parameters, coordinate the operations required, and negotiate a grape contract; and
6. contribute to the winegrape industry and participate in professional organizations at the local, state-wide, national and international levels.
Program Requirements:
The requirements for the Viticulture Certificate program are:
| Viticulture Requirements - complete 31.00 units |
| AGBUS 2 | Agricultural Computer Applications | 3.00 |
| AGRI 60 | Soil & Plant Nutrition | 3.00 |
| AGRI 70 | Integrated Pest Management | 3.00 |
| VIT 1 | World Viticulture and Wine Styles | 3.00 |
| VIT 51 | Viticulture: Fall Practices | 3.00 |
| VIT 52 | Viticulture: Spring Practices | 3.00 |
| VIT 55 | Basic Wine Grape Viticulture | 3.00 |
| VIT 60 | Vineyard Management | 3.00 |
Complete a combination totaling at least 4.00 units from the following:
| | Course | Description | Units |
|---|
WINE 42.1 AND
| Fall Winery Operations | 2.00 |
| WINE 42.2 | Spring Winery Operations | 2.00 |
| WINE 3 | Introduction to Enology | 4.00 |
Complete any combination totaling at least 3.00 units from the following:
| | Course | Description | Units |
|---|
| AGBUS 7 | Agricultural Economics | 3.00 |
| AGBUS 56 | Introduction to Agriculture and Wine Business Management | 3.00 |
| AGBUS 61 | Agricultural Marketing | 3.00 |
| AGMEC 60 | Agricultural Machinery & Equipment Skills | 2.00 |
| VIT 53 | Advanced Vineyard Practices for Quality Production | 3.00 |
| VIT 72 | Spanish for the Wine Industry | 3.00 |
| SPAN 72 | Spanish for the Wine Industry | 3.00 |
| VIT 112 | Introductory Survey of the Organic Viticulture Industry | 1.00 |
| VIT 113 | Organic Viticulture | 1.50 |
| VIT 120 | Vineyard Pruning | 0.50 |
| VIT 121 | Pruning Techniques for Vine Balance | 0.50 |
| VIT 122 | Vineyard Canopy Management | 1.00 |
| VIT 123 | Spring Budding & Grafting | 0.50 |
| VIT 124 | Vineyard Irrigation and Fertilization | 1.00 |
| VIT 130 | Grapevine Physiology | 1.00 |
| VIT 131 | Working with Your Winemaker - Fruit Quality Assurance | 1.00 |
| VIT 132 | Advances in Vineyard Integrated Pest Management | 0.50 |
| VIT 133 | Advances in Viticulture | 1.00 |
| VIT 150 | Basic Viticulture for Spanish Speakers | 1.00 |
| WINE 70 | Wine Component Tasting | 1.50 |
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Term Effective:
Fall 2009
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.
Term Inactive:
Spring 2010
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Course Prerequisites and Advisories:
Courses in a program of study may have prerequisites or advisories;
that is, courses that must or should be completed before taking that course.
Please check for prerequisites or advisories by clicking on the course numbers
in the Program Requirements section.
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