Viticulture and Enology - Winemaking - Certificate of Achievement

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 Winemaking concentration offers students an intense, hands-on experience in fall and spring winery operations and the essential introduction to winemaking procedures, including wine lab analysis. The practices are performed in a college-bonded winery with grapes grown mostly at the college, making wines that are available to the public.

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.

Demonstrate practices of wine analysis methods during cellaring operations.

Demonstrate knowledge of general chemistry principles, wine microbiology fundamentals, and wine laboratory techniques

Demonstrate knowledge of the fundamentals of winemaking and wine cellar practices, including product evaluation

Program Map

Requirement
GE General Education
E Elective

Fall Year 1

11 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.
            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 308
                    Wine Analysis
                    Students will receive a general background in wine analysis with theory and demonstrations. Most common and important wine analysis in current winemaking industry settings will be practiced in teams providing hands on experience. This course is not open to students who have received credit for AG 308.
                              VEN 310
                              Winemaking Operations I
                              The first course in a four-semester sequence, students are introduced to winemaking from grape harvest through bottling. This course is not open to students who have received credit for AG 310.
                              1. Advisories: VEN 101

                                      Spring Year 1

                                      2.5-6 units
                                      VEN 311
                                      Winemaking Operations II
                                      The second course in a four-semester sequence, students will chemically analyze, fine, and bottle the red and white wines that were fermented in the previous semester. This course is not open to students who have received credit for AG 311.
                                      1. Advisories: VEN 310
                                      2. Advisories: VEN 101
                                              Core Elective - Viticulture and Entology - Winemkaing (Cert.)
                                              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.
                                              An introductory course emphasizing the principles and practices of chemistry for the student having no prior background in chemistry. Not open to students currently enrolled in or who have received credit for CHEM 100. Lecture 3 hours weekly. Lab : 3 hours weekly.
                                              An investigation of Bordeaux, Burgundian, and Rhone varietals from regions where they occur world wide -- France, USA, Chile, Italy, Australia, New Zealand, and Germany. Focuses on geography/soils, enological considerations, viticulture practices, wine production techniques and styles produced. This course is not open to students who have received credit for AG 104.
                                              Presents the many aspects of operating a small to medium-sized winery in today's business environment. Topics include an overview of the California grape and wine industry, government compliance, financial planning (capital and operating budgets), grape supply options, grape contracts, financial and managerial accounting for vineyards and wineries. Includes the basics of vineyard and winery financial management e.g. using financial statements and what they mean, cash flow management, financial and investment analysis, banking and funding sources. The class combines short lecture and hands-on experience to gain practice with, and examine the limitations of, each analysis. Some basic understanding of Microsoft Excel is recommended. This course is not open to students who have received credit for AG 106.
                                              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.
                                              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.
                                              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.
                                              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.

                                              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.

                                              Designed to familiarize students with the components of tasting wine and food, to develop wine evaluation techniques, and to pair wines with appropriate food. This course is not open to students who have received credit for AG 301.
                                              Designed to give students an understanding of how to ensure food flavors and intensity are maximized, while serving a wider range of wines. This course is not open to students who have received credit for AG 302.
                                              Introduction to professional organic and biodynamic wine grape production with ecological production methods. Theory and practice with an emphasis on regional growing conditions. Includes appropriate planting, maintenance, soil fertility, biodiversity, and ecological pest management, current winery practices, and cost analysis. This course is not open to students who have received credit for AG 314.
                                              The third course in a two year sequence, students are introduced to all practical winemaking from grape harvest through bottle aging, including specific winemaking procedures. This course is not open to students who have received credit for AG 321.
                                              The fourth course in a two year sequence (four semesters), students are introduced to all practical process of winemaking from grape harvest through bottle aging, including specific winemaking procedures such as stability treatments, personnel management, and wine packaging and quality control. This course is not open to students who have received credit for AG 322.
                                              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.
                                              This is designed as an 8 week course to give agriculture students at Allan Hancock College a basic understanding of vineyard tractor application, service and the use of vineyard equipment.
                                              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.

                                              Fall Year 2

                                              9.5-13 units
                                              VEN 103
                                              Sensory Evaluation of Wine
                                              An exploration of the principles of sensory wine evaluation. Demonstrates how wine quality is affected by climate, viticulture practices, production techniques, grape varieties, vineyard location, oak aging, and storage conditions. Participants will survey and evaluate commercial wine styles. Limitation on enrollment: students must be 21 years of age or older. This course is not open to students who have received credit for AG 103.
                                                        VEN 114
                                                        Wine Business

                                                        The course will cover the basics of wine business for commercial wine production, sales, marketing, logistics, compliance and administration. The class combines short lecture and hands-on experience to gain practice with, and examine the limitations of, each analysis. The student will work in small groups analyzing regional wine industries. This course is not open to students who have received credit for AG 114.

                                                        1. Advisories: BUS 101
                                                                VEN 316
                                                                Introduction to Wine Microbiology
                                                                Introduction to the natural development, physiology, biochemistry and control of yeasts and bacteria involved in the making, aging and spoilage of wine, including conditions that affect microbial growth and ecology during vinification, characteristics of various wine microorganisms, and identification and prevention of spoilage. This course is not open to students who have received credit for AG 316.
                                                                1. Prerequisite: VEN 101
                                                                2. Prerequisite: VEN 101
                                                                        Core Elective - Viticulture and Entology - Winemaking (Cert.)
                                                                        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.
                                                                        An introductory course emphasizing the principles and practices of chemistry for the student having no prior background in chemistry. Not open to students currently enrolled in or who have received credit for CHEM 100. Lecture 3 hours weekly. Lab : 3 hours weekly.
                                                                        An investigation of Bordeaux, Burgundian, and Rhone varietals from regions where they occur world wide -- France, USA, Chile, Italy, Australia, New Zealand, and Germany. Focuses on geography/soils, enological considerations, viticulture practices, wine production techniques and styles produced. This course is not open to students who have received credit for AG 104.
                                                                        Presents the many aspects of operating a small to medium-sized winery in today's business environment. Topics include an overview of the California grape and wine industry, government compliance, financial planning (capital and operating budgets), grape supply options, grape contracts, financial and managerial accounting for vineyards and wineries. Includes the basics of vineyard and winery financial management e.g. using financial statements and what they mean, cash flow management, financial and investment analysis, banking and funding sources. The class combines short lecture and hands-on experience to gain practice with, and examine the limitations of, each analysis. Some basic understanding of Microsoft Excel is recommended. This course is not open to students who have received credit for AG 106.
                                                                        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.
                                                                        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.
                                                                        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.
                                                                        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.

                                                                        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.

                                                                        Designed to familiarize students with the components of tasting wine and food, to develop wine evaluation techniques, and to pair wines with appropriate food. This course is not open to students who have received credit for AG 301.
                                                                        Designed to give students an understanding of how to ensure food flavors and intensity are maximized, while serving a wider range of wines. This course is not open to students who have received credit for AG 302.
                                                                        Introduction to professional organic and biodynamic wine grape production with ecological production methods. Theory and practice with an emphasis on regional growing conditions. Includes appropriate planting, maintenance, soil fertility, biodiversity, and ecological pest management, current winery practices, and cost analysis. This course is not open to students who have received credit for AG 314.
                                                                        The third course in a two year sequence, students are introduced to all practical winemaking from grape harvest through bottle aging, including specific winemaking procedures. This course is not open to students who have received credit for AG 321.
                                                                        The fourth course in a two year sequence (four semesters), students are introduced to all practical process of winemaking from grape harvest through bottle aging, including specific winemaking procedures such as stability treatments, personnel management, and wine packaging and quality control. This course is not open to students who have received credit for AG 322.
                                                                        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.
                                                                        This is designed as an 8 week course to give agriculture students at Allan Hancock College a basic understanding of vineyard tractor application, service and the use of vineyard equipment.
                                                                        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.

                                                                        Spring Year 2

                                                                        1-8 units
                                                                        Core Elective - Viticulture and Entology - Winemaking (Cert.)
                                                                        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.
                                                                        An introductory course emphasizing the principles and practices of chemistry for the student having no prior background in chemistry. Not open to students currently enrolled in or who have received credit for CHEM 100. Lecture 3 hours weekly. Lab : 3 hours weekly.
                                                                        An investigation of Bordeaux, Burgundian, and Rhone varietals from regions where they occur world wide -- France, USA, Chile, Italy, Australia, New Zealand, and Germany. Focuses on geography/soils, enological considerations, viticulture practices, wine production techniques and styles produced. This course is not open to students who have received credit for AG 104.
                                                                        Presents the many aspects of operating a small to medium-sized winery in today's business environment. Topics include an overview of the California grape and wine industry, government compliance, financial planning (capital and operating budgets), grape supply options, grape contracts, financial and managerial accounting for vineyards and wineries. Includes the basics of vineyard and winery financial management e.g. using financial statements and what they mean, cash flow management, financial and investment analysis, banking and funding sources. The class combines short lecture and hands-on experience to gain practice with, and examine the limitations of, each analysis. Some basic understanding of Microsoft Excel is recommended. This course is not open to students who have received credit for AG 106.
                                                                        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.
                                                                        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.
                                                                        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.
                                                                        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.

                                                                        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.

                                                                        Designed to familiarize students with the components of tasting wine and food, to develop wine evaluation techniques, and to pair wines with appropriate food. This course is not open to students who have received credit for AG 301.
                                                                        Designed to give students an understanding of how to ensure food flavors and intensity are maximized, while serving a wider range of wines. This course is not open to students who have received credit for AG 302.
                                                                        Introduction to professional organic and biodynamic wine grape production with ecological production methods. Theory and practice with an emphasis on regional growing conditions. Includes appropriate planting, maintenance, soil fertility, biodiversity, and ecological pest management, current winery practices, and cost analysis. This course is not open to students who have received credit for AG 314.
                                                                        The third course in a two year sequence, students are introduced to all practical winemaking from grape harvest through bottle aging, including specific winemaking procedures. This course is not open to students who have received credit for AG 321.
                                                                        The fourth course in a two year sequence (four semesters), students are introduced to all practical process of winemaking from grape harvest through bottle aging, including specific winemaking procedures such as stability treatments, personnel management, and wine packaging and quality control. This course is not open to students who have received credit for AG 322.
                                                                        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.
                                                                        This is designed as an 8 week course to give agriculture students at Allan Hancock College a basic understanding of vineyard tractor application, service and the use of vineyard equipment.
                                                                        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.
                                                                        Core Elective - Viticulture and Entology - Winemaking (Cert.)
                                                                        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.
                                                                        An introductory course emphasizing the principles and practices of chemistry for the student having no prior background in chemistry. Not open to students currently enrolled in or who have received credit for CHEM 100. Lecture 3 hours weekly. Lab : 3 hours weekly.
                                                                        An investigation of Bordeaux, Burgundian, and Rhone varietals from regions where they occur world wide -- France, USA, Chile, Italy, Australia, New Zealand, and Germany. Focuses on geography/soils, enological considerations, viticulture practices, wine production techniques and styles produced. This course is not open to students who have received credit for AG 104.
                                                                        Presents the many aspects of operating a small to medium-sized winery in today's business environment. Topics include an overview of the California grape and wine industry, government compliance, financial planning (capital and operating budgets), grape supply options, grape contracts, financial and managerial accounting for vineyards and wineries. Includes the basics of vineyard and winery financial management e.g. using financial statements and what they mean, cash flow management, financial and investment analysis, banking and funding sources. The class combines short lecture and hands-on experience to gain practice with, and examine the limitations of, each analysis. Some basic understanding of Microsoft Excel is recommended. This course is not open to students who have received credit for AG 106.
                                                                        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.
                                                                        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.
                                                                        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.
                                                                        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.

                                                                        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.

                                                                        Designed to familiarize students with the components of tasting wine and food, to develop wine evaluation techniques, and to pair wines with appropriate food. This course is not open to students who have received credit for AG 301.
                                                                        Designed to give students an understanding of how to ensure food flavors and intensity are maximized, while serving a wider range of wines. This course is not open to students who have received credit for AG 302.
                                                                        Introduction to professional organic and biodynamic wine grape production with ecological production methods. Theory and practice with an emphasis on regional growing conditions. Includes appropriate planting, maintenance, soil fertility, biodiversity, and ecological pest management, current winery practices, and cost analysis. This course is not open to students who have received credit for AG 314.
                                                                        The third course in a two year sequence, students are introduced to all practical winemaking from grape harvest through bottle aging, including specific winemaking procedures. This course is not open to students who have received credit for AG 321.
                                                                        The fourth course in a two year sequence (four semesters), students are introduced to all practical process of winemaking from grape harvest through bottle aging, including specific winemaking procedures such as stability treatments, personnel management, and wine packaging and quality control. This course is not open to students who have received credit for AG 322.
                                                                        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.
                                                                        This is designed as an 8 week course to give agriculture students at Allan Hancock College a basic understanding of vineyard tractor application, service and the use of vineyard equipment.
                                                                        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.