Curriculum Requirements
As a student in this program, you are required to complete a minimum of 29 credit hours with a grade point average of no lower than C (2.0). For this certificate, you must successfully complete the following:
Core Courses
| CHM-121 | General Chemistry I | 4 |
| VIT-105 | Spring Viticultural Practices | 3 |
| VIT-110 | Summer Vineyard Technology Practicum | 5 |
| VIT-115 | Introduction to Enology Lab Techniques | 2 |
| VIT-205 | Fall Wine Technology Practicum | 4 |
| VIT-210 | Enology I | 4 |
| HPE-111 | First Aid and Basic Life Support | 1 |
Complete one of the following:
| VIT-100 | Introduction to Wines and Vines | 3 |
-
| Or | |
| VIT-101 | Fall Viticultural Practices | 2 |
Complete one of the following:
Complete one of the following:
Note: Students who take VIT-100 Introduction to Wines and Vine will not be required to take VIT-102 Wines or Europe or VIT-103 Wines of the World.
In Person Sample Schedule
The schedule below shows how the requirements for this certificate may be met in three semesters. For some students, fulfilling certificate requirements may take more than three semesters to complete. When planning your schedule, you should consult with your advisor.
First Semester: Spring (13 Credit Hours)
| CHM-121 | General Chemistry I | 4 |
| VIT-100 | Introduction to Wines and Vines | 3 |
| VIT-105 | Spring Viticultural Practices | 3 |
| VIT-115 | Introduction to Enology Lab Techniques | 2 |
Complete one of the following:
Second Semester: Summer (5 Credit Hours)
| VIT-110 | Summer Vineyard Technology Practicum | 5 |
Third Semester: Fall (12 Credit Hours)
Complete one of the following:
| HPE-111 | First Aid and Basic Life Support | 1 |
-
| Or | |
| VIT-103 | Wines of the World | 1 |
Notes: Students have the option of taking VIT-100 Introduction to Wines and Vines in the Spring Semester online or VIT-101 Fall Viticultural Practices in the Fall Semester. Students who take VIT-100 Introduction to Wines and Vines will not be required to take VIT-102 Wines of Europe or VIT-103 Wines of the World.
Students who are interested in wine-making can have the option to take VIT-215 Enology II if desired. VIT-215 is a spring only course with a prerequisite of VIT-210, so the student would be advised that they would need to take that in a fourth semester: spring.
Online Sample Schedule
The schedule below shows how the requirements for this certificate may be met in three semesters. For some students, fulfilling certificate requirements may take more than three semesters to complete. When planning your schedule, you should consult with your advisor.
First Semester: Spring (12 Credit Hours)
| CHM-121 | General Chemistry I | 4 |
| VIT-100 | Introduction to Wines and Vines | 3 |
| VIT-105 | Spring Viticultural Practices | 3 |
| VIT-115 | Introduction to Enology Lab Techniques | 2 |
Second Semester: Summer (5 Credit Hours)
| VIT-110 | Summer Vineyard Technology Practicum | 5 |
Third Semester: Fall (12 Credit Hours)
Notes: Students have the option of taking VIT-100 Introduction to Wines and Vines in the Spring Semester online or VIT-101 Fall Viticultural Practices in the Fall Semester. Students who take VIT-100 Introduction to Wines and Vines will not be required to take VIT-102 Wines of Europe or VIT-103 Wines of the World.
Students who are interested in wine-making can have the option to take VIT-215 Enology II if desired. VIT-215 is a spring only course with a prerequisite of VIT-210, so the student would be advised that they would need to take that in a fourth semester: spring.