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 Explore the business environment; 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.( Co-requisite 10-145-188 Entrepreneurial Service Mgmt) 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) Course Typically Offered:
Intro to Psychology 10809198 472