Vineyard Management/Winemaking Course Descriptions

VMW101 General Viticulture
Introduces grape growing. Covers botany, fruiting and rootstock cultivars; anatomy and physiology; history and distribution of grapes; vine classification; world growing areas, including latitude, climate and soils; and common diseases and pests. F, W, Sp
3 Credits

VMW102 Wine Industry Exploration
Examines various segments of the wine industry and how they function as a whole. Reviews the legal entities for doing business. Explores difference business models in the Oregon wine industry. Offered as needed.
3 Credits

VMW105 Spanish in the Vineyard
Covers practical Spanish terms and phrases specific to viticulture work. Surveys cultural information about Spanish speaking people. Includes pronunciation, technical vocabulary, greetings, and basic grammar. W
3 Credits

VMW114 Winter Vineyard Practices
Surveys winter vineyard management practices. Covers training, pruning, propagation, bench grafting, and simple trellis designs. Prerequisite: VMW101 with a grade of C or better; or consent of instructor. W
4 Credits

VMW115 Spring Vineyard Practices
Surveys spring vineyard management practices. Focuses on preparing a vineyard site for planting, spring canopy management and other site issues. Covers pest and disease control. Prerequisite: VMW114 with a grade of C or better; or consent of instructor. Sp
4 Credits

VMW116 Summer Vineyard Practices
Surveys summer vineyard management practices. Covers planting, training of young vines, disease and weed control, canopy and vineyard floor management, and nutritional applications. Prerequisite: VMW114 and VMW115, both with a grade of C or better; or consent of instructor. Su
4 Credits

VMW117 Fall Vineyard Practices
Surveys fall vineyard management practices. Focuses on harvest practices, harvest contracts, and ripening parameters. Compares different ripening characteristics for a variety of clones and rootstocks. Covers fall canopy management, disease problems, and weather effects on ripening. Prerequisite: VMW114, VMW115, and VMW116; or consent of instructor. (All prerequisite courses must be completed with a grade of C of better.) F
4 Credits

VMW122 Introduction to Winemaking
Surveys the history of wine, wine grape varieties, and world wine regions. Covers the annual cycle of vine growth and berry ripening; wine grape processing practices; and fermentation of wines. Examines the winemaking practices used for white, red, sparkling, and dessert wines. Introduces the application of sensory science to wine quality evaluation. Reviews wine and health issues. W
3 Credits

VMW131 Wine Appreciation
Introduction to grape varieties, wine types, sensory distinctions, food and wine combinations, and the sensory evaluation of wines. F, W, Sp
3 Credits

VMW132 Wines of the World
Introduces wines and the wine producing regions of the world. Focuses on viticultural practices and winemaking styles. Covers the influence of wine on literature, history, the economy and religion. Prerequisite: VMW131 with a grade of C or better; or consent of instructor. Student must be 21 years of age. W
3 Credits

VMW134 Wines of the Pacific Northwest
Focuses on the viticultural regions of the United States Pacific Northwest and the sensory evaluation of representative wines. Emphasizes knowledge of the winemaking history of the area. Promotes a basic understanding of the wines of the regions. Prerequisite: VMW131 with a grade of C or better; or consent of instructor. F
3 Credits

VMW170 Introduction to Wine Marketing
Explores wine marketing in Oregon and worldwide. Introduces concepts and topics useful to winery and vineyard owners; marketing personnel, retail and wholesale wine marketers and wine buyers. Sp
3 Credits

VMW198A Independent Sudy
Use of the college learning contract provides student and instructor with vehicle to allow independent study in an area of student interest. Prerequisite: Consent of instructor. Offered as needed
1 Credits

VMW198B Independent Study
Use of the college learning contract provides student and instructor with vehicle to allow independent study in an area of student interest. Prerequisite: Consent of instructor. Offered as needed
2 Credits

VMW198C Independent Study
Use of the college learning contract provides student and instructor with vehicle to allow independent study in an area of student interest. Prerequisite: Consent of instructor. Offered as needed
3 Credits

VMW198D Independent Study
Use of the college learning contract provides student and instructor with vehicle to allow independent study in an area of student interest. Prerequisite: Consent of instructor. Offered as needed
4 Credits

VMW222 Science of Winemaking
Focuses on the scientific principles of wine production. Covers the physiology of grape berry development and wine grape processing. Stresses wine microbiology, the chemical composition of juice and wines, wine stabilization and clarification, fining and filtration, maturation, aging, and bottling. Prerequisite: VMW122 with a grade of C or better; or consent of instructor. W
4 Credits

VMW223 Fund Chemistry for Winemaking
Introduces the fundamentals of chemistry for students majoring in Wine Science. Examines the interrelationships of chemistry in winemaking. Covers matter and atoms; bonding; molar concepts; chemical equations; solutions and solubility; acids, bases, and salts; oxidation-reduction; chemical equilibrium; carbohydrates and proteins; and introduction to organic chemistry and functional groups common in wine. Prerequisite: Placement into MTH111 (or higher); or completion of MTH095 (or higher); and VMW222; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better.) Sp
5 Credits

VMW224 Chemical Analysis/Must & Wine
Introduces vineyard and winery laboratory practices. Covers basic chemical principles, laboratory techniques, and analytical procedures for musts and wines. Prerequisite: CH123 or VMW223, either with a grade of C or better; or consent of instructor. Su
4 Credits

VMW232 Sensory Eval/Wine Varietal
Reviews sensory evaluation procedures. Focuses on wine varietal evaluation through sensory methods. Covers major worldwide wine varietals, distinguishing wine styles and blending wines. Identifies wine defects. Prerequisite: VMW131 with a grade of C or better; or consent of instructor. Sp
3 Credits

VMW233 Sensory Eval/Wine Components
Stresses sensory evaluation of wine components. Surveys the most important components commonly found in table wines. Emphasizes identification of components through tasting a series of wines which have been constructed to show the effects of steadily increasing the amount of the component in a wine. Sp
3 Credits

VMW244 Wine Production
Focuses on wine processing practices and quality control management. Demonstrates harvest and pre-fermentation processing decisions. Covers equipment operation, maintenance, sanitation and safety. Examines juice analysis, additions, selection of wine microorganisms, and managing fermentations. Covers post fermentation management practices, managing malolactic fermentation, and new wine analysis. Prerequisite: CH122, CH172, and VMW222; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better.) Offered as needed
6 Credits

VMW245 Wine Clarification/Stabilizatn
Focuses on wine processing practices and quality control management. Covers physical, chemical, and microbial stabilization of new wines. Includes tartrates, proteins, oxidation, reduction, color and phenols, microbial stability, use of fining agents, and causes and corrections of wine defects. Prerequisite: VMW244 with a grade of C or better; or consent of instructor. Students must be 21 years of age. W
4 Credits

VMW246 Wine Aging/Filtration/Bottling
Focuses on wine processing practices and quality control management. Covers wine transfer methods and wine filtration using pad, diatomaceous earth, and membrane filters, aging and barrel storage, bottling practices and equipment, and required wine analysis. Prerequisite: CH123, CH172, and VMW245; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better.) Sp
4 Credits

VMW254 Winery Process Planning/Design
Focuses on winemaking systems, winery operations, utilities and equipment. Covers process technologies and systems used in wineries, winery design and layout. Stresses regulatory issues in planning and operating a winery and workplace safety. W
3 Credits

VMW260 Vnyrd Nutrition/Irrigation Mgt
Introduces basic principles of soil science. Emphasizes grapevine mineral nutrition and the relationship of water and soils. Covers soil conservation and improvement. SU
3 Credits

VMW261 Vine Physiology
Introduces the anatomy, physiology and growth habits of grapevines. Covers plant processes responsible for patterns of growth, yield, and fruit quality in wine grapes in the context of common viticultural practices. W
4 Credits

VMW262 Vineyard Pest Management
Covers the identification and management of all relevant pests, diseases, and weeds in vineyard systems. Develops pest monitoring and decision-making skills for vineyard management. Investigates integrated pest management approaches, including cultural, biological, chemical, and other methods. Reviews relevant pest management regulations. Sp
4 Credits

VMW280A Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
1 Credits

VMW280B Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
2 Credits

VMW280C Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
3 Credits

VMW280D Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
4 Credits

VMW280E Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
5 Credits

VMW280F Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
6 Credits

VMW280G Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
7 Credits

VMW280H Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
8 Credits

VMW280I Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
9 Credits

VMW280J Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
10 Credits

VMW280L Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
12 Credits

VMW290 Wine Studies Capstone
Provides the opportunity to demonstrate organization and leadership in a guided learning project. Promotes the application, further development, and deeper understanding of learned skills and techniques in Wine Studies program. Improves project management skills. Promotes career-readiness. Prerequisite: Must be in the last term of Vineyard Management and/or Winemaking program. Instructor approval required. Sp
4 Credits

XVMW0001A Aroma & Flavor-Wine
Introduces how wines develop their aromas and tastes. Covers the subtleties and distinctions in wine and where they come from. Includes a brief introduction to the wines of Oregon.
0 Non-Credit

XVMW9000A Organic Spray Programs for Grapes
Investigates the interaction between pathogen, host and environment. Evaluates the importance of canopy management and timing in disease control. Identifies powdery mildew in the vineyard. Classifies different organic spray products and evaluates their effectiveness. Discusses and compare organic spray programs.
.5 Non-Credit

XVMW9000B Vineyard Crop Estimating
Teaches vineyard workers how to plan, sample, and calculate crop load estimates to achieve efficiency and accuracy.
.5 Non-Credit

XVMW9000C Vineyard Pest Management/IPM
Teaches vineyard workers how to identify common wine grape pests and become pest management scouts. Focuses on IPM principles for low input vineyard management. Prerequisite: Students must be able to speak and write in Spanish.
.5 Non-Credit

XVMW9000D Vineyard Pesticide Management
Explains best practices when working around and using pesticides in commercial vineyards. Trains vineyard workers how to understand pesticide labels and practice safety when working with pesticides. Proper equipment and handling of vineyard specific pesticides will be covered. Prerequisite: Students must be able to speak and write in Spanish.
.5 Non-Credit

XVMW9000E Vineyard Pruning
Introduces best practices of pruning commercial wine grapes. Provides vineyard workers with a basic understanding of vine physiology during the time of pruning and an understanding of how pruning impacts vine health, canopy management and fruit quality. Demonstrates pruning techniques. Prerequisite: Students must be able to speak and write in Spanish.
.5 Non-Credit

XVMW9000F Vineyard Sprayer Calibration
Demonstrates sprayer calibration pertinent to commercial vineyards. Demonstrates calculations necessary to calibrate air blast sprayers. Emphasizes accuracy and safety. Prerequisite: Students must be able to speak and write in Spanish.
.5 Non-Credit

XVMW9000G Vineyard Water Management
Designed to help wineries improve performance. Includes a hands-on learning opportunity to master a planning framework, both strategic and operational. Learn best practices in goal setting, strategies and tactics to achieve their goals.
.4 Non-Credit

XVMW9000H Winery Business Plans
Presents the principles of business plans for wineries. Includes a hands-on learning opportunity to master a planning framework, both strategic and operational. Stresses best practices in goal setting, strategies and tactics to achieve their goals.
.4 Non-Credit

XVMW9000I Winery Sales and Marketing
Presents the principles of sales and marketing for wineries. Includes a hands-on learning opportunity to master the sales and marketing challenges of a fragmented and highly competitive industry. Stresses best practices in how to differentiate a brand and build profitable relationships and revenue streams.
.4 Non-Credit

XVMW9000J Winery Financial Management
Presents the principles of financial management for wineries. Masters the sales and marketing challenges of a fragmented and highly competitive industry. Stresses best practices in differentiating a brand and build profitable relationships and revenue streams.
.4 Non-Credit

XVMW9000K Winery Social Media
Presents the principles of social media for wineries to optimize digital marketing tools. Includes Pay Per Click (PPD) search engine advertising, Google Analytics, Facebook post promotion and advertising, and targeting best practices using Google AdWords and Facebook Targeting.
.4 Non-Credit

XVMW9000L Graphic Design for Wineries
Presents graphic design skills to create both marketing collateral materials and digital content. Prepares winery staff to manage outsource design projects.
.7 Non-Credit

XVMW9000M FAA Part 107 Class
Provides knowledge to take the FAA Part 107 Remote Knowledge Test. Covers subjects that are tested on the knowledge test. Provides hands-on practical skills training with small multi-rotors. Offered as Needed
.8 Non-Credit

XVMW9800A Tractor/Farm Equipment Safety
Introduces tractor and farm equipment safety rules and operator guidelines. Emphasizes hazard recognition, pre-operation inspection, regular maintenance, vehicle stability, and highway travel. Covers maintenance and safe operation of farm equipment.
.6 CEU

XVMW9800B Winegrape Canopy & Fruit Mgt.
Introduces the growth habits of gravevines. Covers plant processes responsible for patterns of growth, yield, and fruit quality in winegrapes in the context of common viticultural practices. Surveys a variety of winegrape trellis designs and uses.
.6 CEU

XVMW9800D Winegrape Winter Pruning
Introduces the basic botany of grapevines. Covers winegrape vine pruning techniques. Emphasizes the importance of pruning decisions as related to future crop production and crop damage potential.
.6 CEU

XVMW9800E Winegrape Vine Physiology
Introduces the basic anatomy and growth habits of grapevines. Covers winegrape plant health and pest control practices.
.6 CEU

XVMW9800H Vineyard/Winery Safety & Hlth
Focuses on how to manage safety and health issues in an efficient manner that also ensures compliance with Oregon OSHA regulations specific to the vineyard and winery industries. Reviews hazards related to these operations. Emphasizes preparing a safety and health program and provides ideas for employee training and program implementation. Analyzes vineyard and winery accidents and their causes. Covers how to recognize and correct hazards found, using self audits. Includes vehicles, forklifts, seasonal workers, worker protection standard, pesticide use, sanitation, confined spaces, airborne contaminants, noise, hazard communication programs, chemical use, material storage and handling, lockout/tagout, machine guarding, stairs, ladders, housekeeping and personal protective equipment. Provides sample program and self-inspection programs and checklists.
.6 CEU