Viticulture Level 1 - Certificate of Achievement 16 or more semester units

This program map only provides one possible pathway for degree and/or certificate obtainment and is for reference only. Please schedule an appointment with a counselor to develop your individualized Student Education Plan.

The Viticulture Level 1 Certificate of Achievement is designed for students preparing for careers such as vineyard plant management, vineyard pest management, vineyard irrigation, or fertilizer sales. Some level 1 positions might be titled vineyard technician, crew/equipment supervisor, or assistant vineyard supervisor.

The pathway below represents an efficient and effective course taking sequence for this program. Individual circumstances might require some changes to this pathway. It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Use basic ideas and concepts in viticulture, including biology, and ecophysiology of vines and grape cultivars, to work in the viticulture industry.

Assess and differentiate the effects of viticultural activities and processes in final grapes and wines produced phenology using sustainable and ecological processes.

Program Map

Requirement
GE General Education
E Elective

Fall Year 1

10 units
VEN 102
Introduction to Viticulture
An introduction to viticulture including grape growing, biology, anatomy, history, distribution, propagation, varieties, wine types, climate, common diseases and pests. This course is not open to students who have received credit for AG 102.
        1. Category 1: Natural Sciences
          VEN 120
          Viticulture Operations 1
          Vineyard practices for the fall and winter seasons, including harvest, pruning, fertilization, weed control, erosion control, and propagation. Laboratory work will stress practical applications of viticulture theory. Operations in commercial vineyards will be studied through field trips. This course is not open to students who have received credit for AG 120.
                    VEN 125
                    Introduction to Soil Science
                    A study of the physical, chemical and biological properties of soils, including plant nutrition and factors affecting the availability of nutrients. Composition, value, use and application of fertilizer materials and soil amendments will be covered. The course is not open to students who are enrolled in or have received credit for AG 125.
                    1. Advisories: CHEM 120
                            Core Elective - Viticulture Level 1 (Cert.)
                            Vineyard practices for the summer season including canopy management, crop load assessment and adjustment, pest and disease monitoring and management, weed control, irrigation, and grape quality improvement techniques. This course is not open to students who have received credit for AG 122.
                            An advanced study of grapevine physiology and phenology. Topics include vine balance, flowering and fruit set, stages of berry growth and vine water status. This course is designed for those working in the wine grape industry and already familiar with vineyard operations. This course is not open to students who have received credit for AG 135.
                            Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
                            Students will receive a general background in vineyard irrigation water management, including theory and practice lectures. Vineyard water stress monitoring, ETo, crop coefficients and drip irrigation topics will be covered. This course is not open to students who have received credit for AG 307.
                            Learn about small vineyard establishment and maintenance. Topics include: selection of site, variety and rootstock, vineyard layout, irrigation, trellising, planting and pest control. This course is not open to students who have received credit for AG 324.
                            Course provides a basic understanding of the vocabulary and procedures for harvesting both at the vineyard and at the winery. Efficiency and safety issues are addressed. Management principles encountered in the day-to-day harvest operation. This course is not open to students who have received credit for AG 330.
                            Provides a basic understanding of wine varietal appreciation. Learn the descriptive language of wine and the basic components of wine appearance, aroma and flavor. Different wine varietals will be evaluated and discussed. The class consists of four separate two hour meetings for a total of eight hours.
                            Core Elective - Viticulture Level 1 (Cert.)
                            Vineyard practices for the summer season including canopy management, crop load assessment and adjustment, pest and disease monitoring and management, weed control, irrigation, and grape quality improvement techniques. This course is not open to students who have received credit for AG 122.
                            An advanced study of grapevine physiology and phenology. Topics include vine balance, flowering and fruit set, stages of berry growth and vine water status. This course is designed for those working in the wine grape industry and already familiar with vineyard operations. This course is not open to students who have received credit for AG 135.
                            Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
                            Students will receive a general background in vineyard irrigation water management, including theory and practice lectures. Vineyard water stress monitoring, ETo, crop coefficients and drip irrigation topics will be covered. This course is not open to students who have received credit for AG 307.
                            Learn about small vineyard establishment and maintenance. Topics include: selection of site, variety and rootstock, vineyard layout, irrigation, trellising, planting and pest control. This course is not open to students who have received credit for AG 324.
                            Course provides a basic understanding of the vocabulary and procedures for harvesting both at the vineyard and at the winery. Efficiency and safety issues are addressed. Management principles encountered in the day-to-day harvest operation. This course is not open to students who have received credit for AG 330.
                            Provides a basic understanding of wine varietal appreciation. Learn the descriptive language of wine and the basic components of wine appearance, aroma and flavor. Different wine varietals will be evaluated and discussed. The class consists of four separate two hour meetings for a total of eight hours.

                            Spring Year 1

                            7 units
                            VEN 121
                            Viticulture Operations 2
                            Vineyard practices for the spring season including cultivation, frost control, planting, training, irrigation, disease, and pest control. Laboratory work will stress practical applications of viticulture theory. Operations in commercial vineyards will be studied through field trips. This course is not open to students who have received credit for AG 121.
                            1. Advisories: VEN 102
                                    VEN 130
                                    Integrated Pest Management
                                    A study of the various pests and diseases found in California vineyard, fruit, vegetable, nut and grain crops - emphasizing pest and disease identification, sampling and monitoring techniques, and control methods. Integrated pest management approaches will be emphasized, including the latest bio-control strategies, biotechnological advances, and disease modeling for risk management. Students will visit local vineyards and farms providing "hands-on" learning opportunities. Two separate lab sections will be offered in order to provide students the appropriate option for their agricultural field of interest.  Section I will be for the Viticulture focus, Section II will be for the Agriculture focus. This course is not open to students who are enrolled in or have received credit for AG 130.
                                    1. Prerequisite: VEN 102
                                    2. Prerequisite: AG 161
                                            Core Elective - Viticulture Level 1 (Cert.)
                                            Vineyard practices for the summer season including canopy management, crop load assessment and adjustment, pest and disease monitoring and management, weed control, irrigation, and grape quality improvement techniques. This course is not open to students who have received credit for AG 122.
                                            An advanced study of grapevine physiology and phenology. Topics include vine balance, flowering and fruit set, stages of berry growth and vine water status. This course is designed for those working in the wine grape industry and already familiar with vineyard operations. This course is not open to students who have received credit for AG 135.
                                            Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
                                            Students will receive a general background in vineyard irrigation water management, including theory and practice lectures. Vineyard water stress monitoring, ETo, crop coefficients and drip irrigation topics will be covered. This course is not open to students who have received credit for AG 307.
                                            Learn about small vineyard establishment and maintenance. Topics include: selection of site, variety and rootstock, vineyard layout, irrigation, trellising, planting and pest control. This course is not open to students who have received credit for AG 324.
                                            Course provides a basic understanding of the vocabulary and procedures for harvesting both at the vineyard and at the winery. Efficiency and safety issues are addressed. Management principles encountered in the day-to-day harvest operation. This course is not open to students who have received credit for AG 330.
                                            Provides a basic understanding of wine varietal appreciation. Learn the descriptive language of wine and the basic components of wine appearance, aroma and flavor. Different wine varietals will be evaluated and discussed. The class consists of four separate two hour meetings for a total of eight hours.
                                            Core Elective - Viticulture Level 1 (Cert.)
                                            Vineyard practices for the summer season including canopy management, crop load assessment and adjustment, pest and disease monitoring and management, weed control, irrigation, and grape quality improvement techniques. This course is not open to students who have received credit for AG 122.
                                            An advanced study of grapevine physiology and phenology. Topics include vine balance, flowering and fruit set, stages of berry growth and vine water status. This course is designed for those working in the wine grape industry and already familiar with vineyard operations. This course is not open to students who have received credit for AG 135.
                                            Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.
                                            Students will receive a general background in vineyard irrigation water management, including theory and practice lectures. Vineyard water stress monitoring, ETo, crop coefficients and drip irrigation topics will be covered. This course is not open to students who have received credit for AG 307.
                                            Learn about small vineyard establishment and maintenance. Topics include: selection of site, variety and rootstock, vineyard layout, irrigation, trellising, planting and pest control. This course is not open to students who have received credit for AG 324.
                                            Course provides a basic understanding of the vocabulary and procedures for harvesting both at the vineyard and at the winery. Efficiency and safety issues are addressed. Management principles encountered in the day-to-day harvest operation. This course is not open to students who have received credit for AG 330.
                                            Provides a basic understanding of wine varietal appreciation. Learn the descriptive language of wine and the basic components of wine appearance, aroma and flavor. Different wine varietals will be evaluated and discussed. The class consists of four separate two hour meetings for a total of eight hours.