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Associate Degree | Viticulture and Enology Certificate
Viticulture and Enology Technology
A15430This curriculum is designed to prepare individuals for various careers in the grape growing and wine making industry. Classroom instruction, practical laboratory applications of viticulture/enology principles and practices are included in the program of study.
Course work in viticulture includes aspects of plant science, vineyard stock selection and propagation, soils, vine nutrition and pest management, planning layout, economics and management of vineyards. Those interested in enology will receive training in the classroom, laboratory and field in the tools and techniques of wine making. Related courses in microbiology and fermentation science, sensory analysis, winery economics and marketing are offered.
Graduates should qualify for employment opportunities in vineyards, wineries, garden centers, greenhouses, related sales and government agencies. Graduates should also be prepared to take the North Carolina Pesticide Applicators Examination and the North Carolina Certified Plant Professional Examination.
This program focuses on the application of scientific and agribusiness principles to the production of grapes, the making of wine, and the wine business. Potential course work includes instruction in grapes and wines of the world; grape production; winemaking technology; plant biology; chemistry; food science, safety and packaging; soil science; pest management; and marketing and business management.
| ASSOCIATE OF APPLIED SCIENCE | |||||
|---|---|---|---|---|---|
| A15430 | |||||
| Hours | |||||
| Prefix | Course # | Course Title | Class | Lab | Credit |
| FIRST SEMESTER | |||||
| ACA | 115 | Success &Study Skills | 0 | 2 | 1 |
| AGR | 170 | Soil Science | 2 | 2 | 3 |
| CIS | 111 | Basic PC Literacy | 1 | 2 | 2 |
| ENG | 111 | Writing and Inquiry | 3 | 0 | 3 |
| VEN | 133 | Introduction to Winemaking | 3 | 0 | 3 |
| VEN | 135 | Introduction to Viticulture | 3 | 2 | 4 |
| 12 | 8 | 16 | |||
| SECOND SEMESTER | |||||
| AGR | 160 | Plant Science | 2 | 2 | 3 |
| BUS | 137 | Principles of Management | 3 | 0 | 3 |
| ENG | 115 | Oral Communication | 3 | 0 | 3 |
| MAT | 110 | Math Measurement & Literacy | 2 | 2 | 3 |
| VEN | 132 | Wines of the World | 1 | 2 | 2 |
| VEN | 138 | Vineyard Estab &Develop | 3 | 0 | 3 |
| 15 | 4 | 17 | |||
| THIRD SEMESTER | |||||
| AGR | 214 | Agricultural Marketing* | 3 | 0 | 3 |
| BUS | 230 | Small Business Management | 3 | 0 | 3 |
| VEN | 134 | Grape Harvest | 1 | 0 | 1 |
| VEN | 136 | General Viticulture | 3 | 0 | 3 |
| VEN | 237 | Wine Grape Production | 3 | 0 | 3 |
| Humanities/Fine Arts Elective** | 3 | 0 | 3 | ||
| 16 | 0 | 16 | |||
| FOURTH SEMESTER | |||||
| BUS | 153 | Human Resource Management | 3 | 0 | 3 |
| SPA | 120 | Spanish for the Workplace OR | 3 | 0 | 3 |
| SPA | 111 | Elementary Spanish I | 3 | 0 | 3 |
| VEN | 238 | Grape Pest/Disease/Disorder | 3 | 0 | 3 |
| VEN | 287 | Vineyard Operations | 3 | 2 | 4 |
| Social/Behavioral Science Elective*** | 3 | 0 | 3 | ||
| 18 | 2 | 19 | |||
| *WBL Option: Qualified students may elect to take three (3) credit hours of Work-Based Learning (WBL 111 and WBL 121 and WBL 131 or WBL 111 and WBL 112 or WBL 113) in lieu of VEN 239. | |||||
| **The Humanities/Fine Arts elective must be chosen from the following: | |||||
| ART | 111 | Art Appreciation | 3 | 0 | 3 |
| ART | 114 | Art History Survey I | 3 | 0 | 3 |
| ART | 115 | Art History Survey II | 3 | 0 | 3 |
| ART | 116 | Survey of American Art | 3 | 0 | 3 |
| HUM | 110 | Technology and Society | 3 | 0 | 3 |
| HUM | 121 | The Nature of America | 3 | 0 | 3 |
| HUM | 122 | Southern Culture | 3 | 0 | 3 |
| HUM | 230 | Leadership Development | 3 | 0 | 3 |
| MUS | 110 | Music Appreciation | 3 | 0 | 3 |
| MUS | 112 | Introduction to Jazz | 3 | 0 | 3 |
| MUS | 210 | History of Rock Music | 3 | 0 | 3 |
| REL | 110 | World Religions | 3 | 0 | 3 |
| REL | 211 | Introduction to Old Testament | 3 | 0 | 3 |
| REL | 212 | Introduction to New Testament | 3 | 0 | 3 |
| ***The Social/Behavioral Science elective must be chosen from the following: | |||||
| ECO | 151 | Survey of Economics | 3 | 0 | 3 |
| ECO | 251 | Prin. of Microeconomics | 3 | 0 | 3 |
| GEO | 111 | World Regional Geography | 3 | 0 | 3 |
| PSY | 150 | General Psychology | 3 | 0 | 3 |
| SOC | 210 | Introduction to Sociology | 3 | 0 | 3 |
| SOC | 220 | Social Problems | 3 | 0 | 3 |
| TOTAL SEMESTER HOURS CREDIT: 68 | |||||
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| VITICULTURE CERTIFICATE | |||||
|---|---|---|---|---|---|
| C15430 | |||||
| Hours | |||||
| Prefix | Course # | Course Title | Class | Lab | Credit |
| FIRST SEMESTER | |||||
| BUS | 230 | Small Business Management | 3 | 0 | 3 |
| VEN | 133 | Introduction to Winemaking | 3 | 0 | 3 |
| VEN | 135 | Introduction to Viticulture | 3 | 2 | 4 |
| 9 | 2 | 10 | |||
| SECOND SEMESTER | |||||
| VEN | 132 | Wines of the World | 1 | 2 | 2 |
| VEN | 138 | Vineyard Estab &Develop | 3 | 0 | 3 |
| VEN | 238 | Grape Pest/Disease/Disorder | 3 | 0 | 3 |
| 7 | 2 | 8 | |||
| TOTAL SEMESTER HOURS CREDIT: 18 | |||||
Wine is a passport to the world. – Thom Elkjer