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Viticulture

VIN111 Introduction to Viticulture and Vineyard Establishment (3)

This course is designed to introduce students to current practices for establishing a commercial vineyard and maintaining its health and productivity. Topics include varietal selection, site selection, site preparation, equipment, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control, and vine disease control. Field practicum sessions consisting of 16 hours of hands-on experience will be scheduled in area vineyards.

VIN113 Winter Viticulture Technology (2)

Prerequisite: VIN111 or Instructor Permission

This course is designed to provide practical experience in winter vineyard operations for students already initiated in the field of viticulture.  Students are required to partner with an approved vineyard to participate in the required field experience portion of the course which will serve as work experience for those seeking employment in commercial viticulture.  A minimum of 30 hours of field practicum are required along with a daily journal of practical experiences.

VIN114 Spring Viticulture Technology (2)

Prerequisite: VIN111 or Instructor Permission

This course is designed to provide practical experience in spring viticultural operations for students already initiated in the field of viticulture.  Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture.  A minimum of 30 hours of field practicum are required along with a daily journal of practicum experiences

VIN115 Summer/Fall Viticulture Technology (2)

Prerequisite: VIN111 or Instructor Permission

This course is designed to provide practical experience in summer/fall vineyard operations for students already initiated in the field of viticulture.  Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture.  A minimum of 30 hours of field practicum are required along with a daily journal of practicum experiences.

VIN211 Integrated Pest Management (2)

This course focuses on how effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard.  The course will also examine the decisions that need to be made for managing all the normal cultural practices, such as planting, fertility, harvesting, and pruning, as well as managing the insect, disease, and weed problems that occur either regularly or sporadically.  The information in this course will address management issues related to common, expected pest problems as well as the occasional appearance of minor pest problems.

VIN213 Midwest Vineyard Management (2)

This course is a study of commercial grape growing in the Midwest United States.  Topics include cultivars, vine nutrition, irrigation, canopy management, pests, maturity sampling and harvest, balanced pruning/cropping, and cold injury.

VIN293 Soils for Viticulture (3)

This course will explore soil properties and behavior and their influence on wines.  The course focuses not only on growth and production, but also on the long-term effects of viticulture on soil quality and the wider environment.

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