VIT-205 Fall Wine Technology Practicum

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students’ work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities.

Credits

4

Corequisite

VIT-210

Lecture Contact Hours

2.33

Lab Contact Hours

1.67

Other Contact Hours

75

Department

• Environmental Conservation and Horticulture

Grading Scheme

• Satisfactory/Unsatisfactory

SUNY Gen Ed Credit

• No

Semesters Course Will Be Offered

• Fall

Course Learning Outcomes

1. Explain operations they perform at a commercial winery during harvest activities
2. Interpret professional ethics and values during their internship while critically evaluating their experience
3. Demonstrate proficiency in necessary workplace skills

View Course Outline

VIT 205: Fall Wine Technology Practicum

Department

Environmental Conservation and Horticulture

Course Description

This course facilitates a field experience for second year viticulture and wine technology students to develop relevant skills in current practices for harvesting and processing grapes into wine at a commercial vineyard and/or winery. Students gain hands on experience in fermentation management as well as winery safety, equipment and sanitation. Requirements include 75 hours of work at an approved winery, attending 20 hours of workshops dealing with seasonal winery operations, and participating in 15 hours of classroom discussion about their own and other students’ work experiences. Students will maintain journals on their internships, and keep track of their hours of different activities.

Credit Hours

4

Contact Hours

Lecture	2.33
Lab	1.67
Other	75

Grading Scheme

Satisfactory or Unsatisfactory

Semester(s) Course Will Be Offered

Fall

Corequisites

VIT-210

Course Learning Outcomes

1. Explain operations they perform at a commercial winery during harvest activities
2. Interpret professional ethics and values during their internship while critically evaluating their experience
3. Demonstrate proficiency in necessary workplace skills