Vineyard Management & Winemaking Courses

Chemeketa viticulture

Vineyard Management & Winemaking Courses

 

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

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. Prerequisite: SPN101 or higher, with a grade of C or better; or consent of instructor. 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
Introduces wine appreciation. Includes grape varieties; wine types; sensory distinctions; food and wine combinations and the sensory evaluation of wines. F, 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. Cover 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: CH122, CH172, or VMW122; or consent of instructor. (All prerequisite courses must be completed with a grade of C or better.) W
3 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: CH123, CH172, and VMW244; or consent of instructor. Students must be 21 years of age. (All prerequisite courses must be completed with a grade of C or better.) 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

VMW256 Agriculture Business Mgt
Emphasizes the importance of business management principles to the financial success of nurseries, greenhouses, vineyards, and wineries. Focuses on developing skills in business planning, goal setting, financial record keeping, financial analysis and budgeting. Addresses regulatory issues including, but not limited to, environment, taxes and employment. Prerequisite: consent of instructor. Sp
3 Credits

VMW257 Direct/Wine Sales Management
Focuses on establishing, managing, and marketing a winery or other tasting room. Discusses physical layout for tasting rooms. Reviews management of employment issues and procedures. Explores the relationship between on-site and online winery sales and how to leverage them together. Demonstrates tools for accessing wine online and on-site sales, and various strategies for augmenting those tools, including e-commerce, point of sale inventory management technology, and knowledge of wine shipping compliance rules. Discusses integrating technology with other winery systems. Offered as needed.
3 Credits

VMW258 Wine E-Marketing
Focuses on understanding and using the Internet to engage, brand-build, and market and sell products and services of wine-related organizations. Covers both the theory and practice of using the Internet to build and leverage online relationships, facilitate transactions, track competition, monitor performance, and understand the trade-offs of using different online channels and tools. Presents strategies to keep up with and evaluate new channels, trends, methods, and technologies as they emerge and evolve in the field of e-marketing. Prerequisite: VMW170 with a grade of C or better; or consent of instructor. Offered as needed
4 Credits

VMW260 Soil & Plant Nutrition
Introduces basic principles of soil science. Emphasizes grapevine mineral nutrition and the relationship of water and soils. Covers soil conservation and improvement. Sp
4 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
3 Credits

VMW271 Wine Mktg - Brand Development
Focuses on establishing and managing a brand in the wine industry with emphasis on the Oregon wine industry. Examines multiple models and aspects of product differentiation, brand planning, public relations, and media relations. Prerequisite: VMW170 with a grade of C or better; or consent of instructor. Offered as needed.
4 Credits

VMW272 Wine Mktg: Wine Market Place
Stresses the channels of wine distribution, focusing on the three-tier system. Covers technological tools to target the market. Emphasizes effective sales presentations and techniques. Reviews the political and legal aspects of the wine marketplace. Prerequisite: VMW170 or consent of instructor. Offered as needed.
4 Credits

VMW273 Wine Mktg: Assess/Target Mkt
Emphasizes how to move the wine marketing business past the "romance stage" to the next level. Combines practical and theoretical practices. Provides tools for assessing the wine market place. Examines how external events impact a wine marketing plan. Integrates all aspects of wine marketing. Focuses on preparing and presenting a wine marketing plan. Prerequisite: VMW272 with a grade of C or better; or consent of instructor. Sp
4 Credits

VMW274 Global Wine Markets
Introduces the structure and players in the international wine marketplace and how trade takes place. Covers wine export market research, assessment, and selection; tariffs and other barriers to entry; export documentation and the role of intermediaries; trade terms, financing practices, and risk management; and leveraging federal and state export development agencies and services. Stresses the importance of research-based business decisions, planning, collaborative partnerships, and culturally-appropriate international promotion strategies. Prerequisite: VMW170 with a grade of C or better; or consent of instructor. Offered as needed
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

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

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

XVMW9800V French for Wine Enthusiasts
Covers practical French terms and phrases specific to wine appreciation. Includes technical vocabulary, greetings, pronunciation and basic grammar. Surveys information about the importance of French culture in winemaking and the tradition of food and wine matching in France. Prepares winery and vineyard personnel to communicate effectively with French-speaking colleagues and customers.
.8 CEU

XVMW9800W Sake Appreciation
Introduces sake appreciation. Reviews sake production. Emphasizes sake serving and tasting protocols. Identifies tastes and aromas of sake. Covers the gustatory effects of various sake and food matches. Plans a meal including sake as the primary beverage.
.6 CEU