VIN 111 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.

VIN 117 Cold Climate Viticulture & Enology (1)

Prerequisite: VIN 111 or ENO 116

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.

SyllabusLocations and Class Schedule

VIN 211 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.

VIN 212 Winter Viticulture Technology (2)

Prerequisite: VIN 111 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.

VIN 213 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.

VIN 214 Spring Viticulture Technology (2)

Prerequisite: VIN 111 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

VIN 215 Summer/Fall Viticulture Technology (2)

Prerequisite: VIN 111 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.

VIN 293 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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