Course Descriptions
VIN146-Intro to Enology 10320109 Learn the basic science and technology of winemaking . Make wine from a kit , track fermentation , make various chemical measurements and provide one bottle of finished wine for evaluation . ( Students must be 21 years of age to enroll in this course .) Course Typically Offered : Fall Spring
VIN105-Molec Prin Grape / Wine 10320121 Emphasis on chemical fundamentals of winemaking . This course includes organic , biochemistry , and applications with a focus on the grape and wine industry . Course Typically Offered : Fall Spring
VIN110-Intro to Wine Microorgs 10320112 Learn about the variety of microorganisms frequently encountered in the wine-making process both beneficial and harmful including identification , physiology , morphology , and biochemistry of various wine microorganisms . Course Typically Offered : Fall Spring
English Composition 1 10801136 Learners develop knowledge / skills in planning , organizing , writing , editing . Students will also analyze audience / purpose , use elements of research , format documents using standard guidelines , and develop critical reading skills . ( Prerequisite : High school GPA greater / equal to 2.6 ; OR ACT Reading score greater / equal to 16 AND English greater / equal to 18 ; OR Next Gen Reading score greater / equal to 250 AND Writing score greater / equal to 260 ; OR " preparatory course ( s )", contact academic advisor at 920-498-5444 ) Course Typically Offered : Summer Fall Spring
Business Principles 10102158 Economics and business ; global business ; ethics and social responsibility ; types of business ownership ; entrepreneurship ; role of management : operations management ; human resources ; marketing ; managing financial resources and legal issues impacting business . Course Typically Offered : Summer Fall Spring
VIN148-Winery Sanitation 10320110 Covers methods used for sanitizing the premises , tanks , pumps , filters , oak barrels , and sampling equipment , including chemical agents , reagents , and thermal treatments leading to sterile bottling . Environmental issues and compliance also addressed . ( Recommendation : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Fall Spring
VIN160-Winery Equip Operation 10320111 Overview of winemaking including operations and equipment , barrel aging and management , membrane separation processes , workplace safety , and specialized contacting , cleaning , sanitation , process control , refrigeration , air conditioning , humidity , electrical , wastewater , solid waste handling systems . ( Recommendation : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Spring
VIN290-Vineyard & Wine Safety 10320118 An introduction to safety and procedures specific to enology including general history of food and beverage safety and health issues , ergonomics , OSHA safety rules and safety issues and concerns specific to the winery . Course Typically Offered : Fall Spring
Writing a Business Plan-Sm Bus 10145189 As a necessary component to beginning a small business , from addressing facets of the business plan , observing various types of plans , to realizing readiness to begin . Plan preparation / presentation are required . Course Typically Offered : Summer Fall Spring
VIN117-Cold Climate Viti & Eno 10320126 This course offers a practical understanding of the obstacles and promise of growing grapes and making wine in cold climates . Topics relating to cold climate production include history , physical limits of grapes , successful varieties , viticulture and enology methods for producing quality cold climate wine , the state of cold climate research , a review of resources , and marketing strategies in cold climate regions . ( Prerequisite : VIN111 or VIN146 ) Course Typically Offered : Spring
College Technical Math 1A 10804113 Topics include solving linear equations ; graphing ; percent ; proportions ; measurement systems ; computational geometry ; and right triangle trigonometry . Emphasis will be on the application of skills to technical problems . ( Prerequisite : Next Gen Arithmetic score greater / equal to 250 AND Rdg score greater / equal to 250 ; OR TABE A 9 / 10 Math greater / equal to 12.7 AND Rdg greater / equal to 8.8 ; OR TABE 11 / 12 Math greater / equal to 780 AND Rdg greater / equal to 573 ; OR ACT Math score greater / equal to 15 AND ACT Rdg score greater / equal to 16 ; OR preparatory courses-contact an academic advisor 920-498-5444 ) Course Typically Offered : Summer Fall Spring
VIN268-Wine / Must Analysis 10320116 Analysis regarding grape juice and wine are chosen for laboratory exercises and demonstrate various chemical , physical , and biochemical methods . Students will participate in workshops and hands-on experiences at participating wineries . ( Prerequisites : VIN146 , Intro to Enology ; CHM105 , or permission .) Course Typically Offered : Fall Spring
VIN246-Intermed Enology-Harves 10320113 The science and technology of winemaking intended for experienced intermediate winemaker or winery employee interested in career development , or advanced home winemaker seeking new challenges . Basic organic chemistry , microbiology , and some mathematics familiarity are recommended . ( Prerequisite : VIN 146 , Introduction to Enology or permission ) Course Typically Offered : Fall
VIN257-Fall Wine Prod Intern 10320114 Hands-on instruction for the individual anticipating a career in the wine industry who has completed major course sequences . Experience an intense level of practical and realistic winery operation during crush season . ( Prerequisites : VIN146 , Intro to Enology ; VIN148 , Winery Sanitation ; VIN160 , Winery Equipment ; Corequisite : VIN246 , Intermediate Enology , or permission )
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