Associate of Applied Science Viticulture and Enology

The A.A.S. Viticulture and Enology degree program prepares students for a variety of careers in vineyards and as a winemaker

QUICK FACTS AND CREDITS REQUIRED
General Education: 19 credit hours
Viticulture and Enology: 44 credit hours
Total credits: 63 credit hours

It is always best to discuss educational and career goals with an academic advisor prior to enrolling in any courses. Learn more about Academic Advising.

ASSOCIATE OF APPLIED SCIENCE OVERVIEW
Viticulture and Enology Requirements

AGS 105 – Soils – Credits: 3
AGS 107 
– Entomology – Credits: 3
AGS 274 
– Water Management & Weekend Lab -Credits: 3
CHM 130 
– Fundamental Chemistry – Credits: 4
VEN 100
– Introduction to Viticulture & Weekend Lab – Credits: 4

VEN 101 – Establishing a Vinifera Vineyard & Weekend Lab – Credits: 3
VEN 103 – Maintain Vinifera Vineyard & Weekend Lab – Credits: 4
VEN 121 – Wines of the World – Credits: 2
VEN 122 – Sensory Evaluation of Wine – Credits: 2
VEN 195E – Winemaking Practicum – Credits: 2 (x3)
VEN 195V – Viticulture Practicum – Credits: 2 (x3)
VEN 200 – Science of Winemaking I – Credits: 3
VEN 201 – Science of Winemaking II – Credits: 3
VEN 202 – Science of Winemaking III – Credits: 3
Note: Students must complete VEN 195E and VEN 195V in Fall, Spring, and Summer for a total of 12 credits.

The A.A.S. Viticulture and Enology degree program prepare students for a variety of careers in vineyards (vineyard workers, crew leaders, managers, viticulturists) to wineries (winemakers, cellar workers, lab technicians). All viticulture and enology courses as well as supporting general education courses are included in the degree.

PROGRAM OUTCOMES

  • Evaluate, design and develop a site for vinefera production: (VEN 100, VEN 101)
  • Schedule and perform necessary seasonal vineyard operations for production of wine grapes: (VEN 103, VEN 195V)
  • Analyze and Maintain crop health: (AGS 105, AGS 107, AGS 274, VEN 100, VEN 103, VEN 195V)
  • Grow wine grapes: (VEN 100, VEN 101, VEN 103, VEN 195V)
  • Select, analyze and process grapes for winemaking: (VEN 195E, VEN 200)
  • Perform steps in the winemaking process: (VEN 195E, VEN 200, VEN 201, VEN 202)
  • Apply chemistry and microbiology concepts needed for winemaking: (VEN 195E, VEN 200, VEN 201, VEN 202)
  • Perform and analyze fermentations: (VEN 195E, VEN 200, VEN 201, VEN 202)
  • Produce wines: (VEN 195E, VEN 200, VEN 201, VEN 202)
  • Analyze wines: (VEN 121, VEN 122, VEN 195E, VEN 200, VEN 201, VEN 202)
  • Evaluate wines: (VEN 121, VEN 122, VEN 195E, VEN 200, VEN 201, VEN 202)
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