VIN 266 SENSORY EVALUATION ... develop an understanding of the principles of sensory evaluation used in commercial wine making . Students will utilize sensory kits and workshops to further sensory evaluation skills and techniques . Students must be 21 years of age to enroll in this course . ( Prerequisite : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Fall / Spring
10-809-172 INTRO TO DIVERSITY STUDIES ... basic American values of justice and equality by teaching vocabulary , history of immigration / conquest , transcultural communication , legal liability , multicultural majority / minority relations , ageism , sexism , gender , sexual orientation , the disabled / ADA . ( Prerequisite : Next Gen Rdg score greater / equal to 250 AND Writing score greater / equal to 237 ; OR ACT Rdg score greater / equal to 16 AND English greater / equal to 15 ; OR 10-831-107 , College Reading and Writing with a B or better ) Course Typically Offered : Summer / Fall / Spring
10-809-195 ECONOMICS This course is designed to give an overview of how a market-oriented economic system operates , and it surveys the factors which in�uence national economic policy . Basic concepts and analyses are illustrated by reference to a variety of contemporary problems and public policy issues . Concepts include scarcity , resources , alternative economic systems , growth , supply and demand , monetary and �scal policy , in�ation , unemployment and global economic issues . ( Prerequisite : Next Gen Rdg score greater / equal to 250 AND Writing score greater / equal to 237 ; OR ACT Rdg score greater / equal to 16 AND English greater / equal to 15 ; OR 10-831-107 , College Reading and Writing with a B or better ) Course Typically Offered : Summer / Fall / Spring
VIN 247 INTERMEDIATE ENOLOGY-POST HARVEST ... this course in the science and technology of winemaking is intended for the experienced intermediate winemaker , the winery employee interested in career development , or the advanced home winemaker that is seeking new challenges . This course will focus on advanced science and technology concepts of winemaking as it relates to post-harvest activities including blending corrections , aging of wine , clari�cation , �ning , wine analysis , and bottling . Basic organic chemistry , microbiology , and some mathematics familiarity are recommended . [ Prerequisites : VIN 146 ( VIN 105 and VIN 110 recommended ) Course Typically Offered : Spring
10-806-112 PRINCIPLES OF SUSTAINABILITY ... prepares the student to develop sustainable literacy , analyze the interconnections among the physical and biological sciences and environmental systems , summarize the effects of sustainability on health and well-being , analyze connections among social , economic , and environmental systems , employ energy conservation strategies to reduce the use of fossil fuels , investigate alternative energy options , evaluate options to current waste disposal and recycling in the U . S ., and analyze approaches used by your community to promote and implement sustainability . ( Prerequisite : Next Gen Reading score greater / equal to 250 ; OR ACT Reading score greater / equal to 15 ; OR preparatory courses-contact an academic advisor at 920-498-5444 ) Course Typically Offered : Summer / Fall / Spring
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