Viticulture Level 3 - 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.

This viticulture level 3 certificate of achievement is designed for students who completed viticulture levels 1 and 2 certificates of achievement in preparation for advancing careers in vineyard management, vineyard pest management, fertilizer sales, vineyard irrigation, and mid-level management roles in vineyards and related facilities including sustainable, organic, and biodynamic practices. Some positions might be titled vineyard manager, research viticulturist, or production 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.

Assess and apply sustainable ecological vineyard practices and modern technologies.

Identify effects on different soils in viticulture and analyze precision viticulture practices and be able to use the information for continuous vineyard improvement.

Apply and follow checks and controls (audits) to whole vineyard operations.

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

Explain and describe federal, state, and county regulations related to vineyard management including development, pesticide use, worker safety and the environment.

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

Program Map

Requirement
GE General Education
E Elective

Fall Year 1

3 units
VEN 101
Introduction to Winemaking/Enology
An examination of the principles of enology (winemaking) including history, grape growing, chemistry, wine microorganisms, fermentation, winemaking operations, cooperage, physiology and sociology of wine, and health and legal issues. This course is not open to students who have received credit for AG 101.
            Core Elective - Viticulture Level 3 (Cert.)
            Advanced vineyard practices for the fall season including crop projection, grape quality assessment, grape maturity monitoring, harvest coordination, post-harvest practices, and budgeting. Management planning and financial aspects of the operations are emphasized. This course is not open to students who have received credit for AG 140.
            Advanced vineyard practices for the winter and spring seasons including vine balance determination, pruning, cover crop management, frost protection, vine training, vineyard research trials, and budgeting. Management planning and financial aspects of the operations are emphasized. This course is not open to students who have received credit for AG 141.
            Advanced vineyard practices for the summer season including equipment operation and maintenance, vine training, vineyard research trials, and budgeting. Management planning and financial aspects of the operations are emphasized. This course is not open to students who have received credit for AG 142.
            1. Prerequisite: VEN 122
                    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.

                    Spring Year 1

                    6 units
                    VEN 323
                    Vineyard and Winery Evaluation
                    This course will include the data collection and process analysis of vineyards and wineries in the San Luis Obispo and Santa Barbara counties. The students and instructor will perform a comparative analysis of two local vineyard/winery operations, assessing a wide range of different variables ranging from soil conditions vineyard practices and winemaking to wine sales and product distribution. Students will present detailed reports at the end of the course with findings and suggestions to the management of the selected operations, addressing their specific concerns when applicable.
                    1. Advisories: VEN 102
                    2. Advisories: VEN 101
                            VEN 312
                            Advanced Viticulture
                            This class prepares students to understand and make decisions for the viticultural process including canopy management, frost protection, specific deficit irrigation, morphology and physiology of the grapevine. This course is not open to students who have received credit for AG 312.
                            1. Prerequisite: VEN 102

                                    Summer Year 1

                                    1 unit
                                    VEN 142
                                    Viticulture Operations 6
                                    Advanced vineyard practices for the summer season including equipment operation and maintenance, vine training, vineyard research trials, and budgeting. Management planning and financial aspects of the operations are emphasized. This course is not open to students who have received credit for AG 142.
                                    1. Prerequisite: VEN 122