Associate of Applied Science - Viticulture and Enology

COURSE DESCRIPTION:
ENG 101. College Composition I (3). ENG 1101. Composing expository and argumentative essays for specific audiences. Emphasis on the processes of writing, reading and critical thinking. Introduction to research and documentation. Prerequisite: Satisfactory score on the English skills assessment; or a grade of "C" or better in ENG 100. Reading Proficiency. Three lecture.

COURSE CONTENT:
1. Focus
2. Development strategies
3. Voice
4. Organization
5. Details
6. Sentence Structure
7. Language
8. Sources and Documentation
9. Surface Features
10. Critical Reading
11. Critical Thinking

LEARNING OUTCOMES:
1. Write focus statements. (1)
2. Apply reasoned development strategies. (2, 11) (WC 2)
3. Select and apply voice. (3, 11)
4. Use organizational strategies. (1, 2, 4, 6, 11). (WC 2)
5. Use and select details. (5, 7, 11)
6. Apply sentence structure strategies. (4, 6, 7) (WC 3)
7. Incorporate purposeful, varied and appropriate vocabulary. (1, 3, 5, 7, 11) (WC 3)
8. Locate, evaluate, integrate, and document information. (2, 8, 10, 11) (WC 1)
9. Apply conventions of standard written English. (7, 9, 10) (WC 3)
10. Evaluate and analyze professional and student writing. (7, 8, 10, 11)
11. Use persuasive reasoning. (2,4,7,11) (WC 2)

REQUIRED ASSESSMENT:
1. A minimum of 4500 words of student writing.

COURSE DESCRIPTION:
ENG 103. College Composition I Honors (3). Composing expository and argumentative essays for specific audiences. Emphasis on the processes of writing, reading, and critical thinking. Advanced English 101 content and learning activities. Introduction to research and documentation. Prerequisite: Placement by English skills assessment. Reading Proficiency. Three lecture.

COURSE CONTENT:
1. Focus
2. Development strategies
3. Voice
4. Organization
5. Details
6. Sentence structure
7. Language
8. Sources and documentation
9. Surface features
10.Critical reading
11.Critical thinking

LEARNING OUTCOMES:
1. Write focus statements. (1)
2. Apply reasoned development strategies. (2,11) (WC 2)
3. Select and apply voice. (3,11)
4. Use organizational strategies. (1,2,4,6,11) (WC 2)
5. Use and select details. (5,7,11)
6. Apply sentence structure strategies. (4,6,7). (WC 3)
7. Incorporate purposeful, varied and appropriate vocabulary. (1,3,5,7,11)
8. Locate, evaluate, integrate, and document information. (2,8,10,11) (WC 1)
9. Apply conventions of standard written English. (7,9,10) (WC 3)
10. Evaluate and analyze professional and student writing. (7,8,10,11)
11. Use persuasive reasoning. (2,3,7,11)

REQUIRED ASSESSMENT:
1. A minimum of 4500 words of student writing.

COURSE DESCRIPTION:
CHM 130. Fundamental Chemistry (4). CHM 1130. Introduction to the study of chemistry as a basis for understanding our complicated world. Overview of classification, structure, and chemical behavior, including inorganic, organic, and biological materials. Prerequisite: MAT 092 or one year of high school algebra or satisfactory score on mathematics skills assessment. Reading Proficiency. Three lecture. Three lab.

COURSE CONTENT:
1. The Scientific Method
2. Measurement and units of measurement.
a. The metric system, dimensional analysis
3. The structure, properties, and classification of matter
a. Atoms, isotopes, ions, elements and compounds
b. Electronic structure, and periodic properties
c. Formulas, equations, names
4. Nuclear Radiation
a. Radioactivity and Radioisotopes
5. Compounds and Bonding
a. Ions and molecules
b. Ionic and covalent bonds
c. Geometry of molecules
6. Chemical Reactions
a. Writing and balancing chemical equations
b. Equations and the mole
c. Problem solving using dimensional analysis
7. Gases Liquids and Solids
a. Kinetic Molecular Theory
b. Intermolecular forces
c. Changes of state
8. Solutions
a. Concentration
b. Colligative properties
9. Chemical reactions and behavior
a. Acid -base equilibrium, pH, and buffers
10. Introductory aspects of elementary organic, and biological chemistry
a. Functional groups, isomers polymers, carbohydrates, lipids proteins, and enzymes
b. Reactions and synthesis

LEARNING OUTCOMES:
1. Use scientific reasoning to evaluate physical and natural phenomena. (1-10) (PBS 1,3)
a. Solve chemical problems using concepts central to chemistry
b. Relate molecular shape and polarity to physical properties
2. Identify the unifying themes of the scientific field of study. (1-10) (PBS 1,3)
a. Use scientific vocabulary to describe chemical phenomenon.
b. Write equations that describe chemical change using accepted nomenclature and symbols.
c. Describe the major themes associated with concepts presented during the term of study
3. Interpret the numerical and graphical presentation of scientific data. (1-10) ((PBS 2)
a. Use data to support a conclusion or interpretation.
b. Use graphical data to analyze unknowns.
c. Draw conclusions regarding a chemical relationship using information presented on graphs.
4. Use the tools and equipment necessary for basic scientific analysis and research. (1,2,4,8,9) (PBS 2)
a. Use standard glassware and instruments to manipulate and measure chemical quantities.
5. Record the results of investigation through writing. (1-10) (PBS 1,3)
a. Complete a report sheet that documents the result of an investigation.

REQUIRED ASSESSMENT:
1. Students will complete a common comprehensive written final exam. Assessment will also include departmental pre-semester and post-semester evaluations. Instructors may utilize a variety of additional assessment measures including, but not limited to, quizzes, mid-term exams, written assignments, and homework. In all cases the required assessment measures will be outlined on the course syllabus.

COURSE DESCRIPTION:
AGS 105. Soils (3) (Fall). Comprehensive overview of the types of soils commonly found in North America with special emphasis on Southwestern soils. Course investigates the origin, formation, physical and chemical properties of soils and emphasizes soil testing, fertilization, and modifications to soils commonly found in landscapes, gardens and turf. Three lecture.

COURSE CONTENT:
1. Components of soil
2. Soil and water relationships
3. Soil textural triangle
4. Modifications to soil for improvement
5. Drainage systems
6. Soil fertility
7. Soil pH
8. Soil testing
9. Cost factors
10. Southwestern soils

LEARNING OUTCOMES:
1. Describe the components of soil including sand, silt, and clay. (1)
2. Explain the relationship between soil and water. (2)
3. Using the soil textural triangle, determine the structure of soil and its effect on turfgrass. (3)
4. Identify components of a soil profile. (3)
5. Identify macro- and micro-nutrients needed for plant growth. (4)
6. Identify common soil amendments used to improve soil. (4)
7. Describe drainage systems used to remove excess water from soil. (5)
8. Describe the principles associated with soil fertility. (6)
9. Explain pH of soil and the methods used to modify pH. (7)
10. Using soil test kits, test soils for basic composition. (8)
11. Identify agencies to assist in soils testing. (8)
12. Calculate soil test results for nitrogen, phosphorus, iron and potassium. (8)
13. Describe soils common to the Southwest. (10)

COURSE DESCRIPTION:
AGS 274. Water Management (3) (Spring). Irrigation techniques for golf courses, greenhouses, aquaculture, and horse production including sizing pipes and fittings, backflow prevention, filtration, pumps, sprinklers, spraybooms, misters, and valves. Includes code requirements, blueprint reading, and bidding. Two lecture. Three lab.

COURSE CONTENT:
1. Pipe types and sizes
2. Fittings
3. Valves
4. Pumps
5. Drain tiles
6. Filters
7. Backflow prevention
8. Blueprint reading
9. Irrigation design
10. Code requirements
11. Recirculation

LEARNING OUTCOMES:
1. Identify types and sizes of pipe used in irrigation systems.
2. Select the most appropriate pipe for a given circuit.
3. Demonstrate the use of tools commonly used in plumbing.
4. Identify the valve boxes used for manifold systems.
5. Identify the most commonly used fittings for connecting pipe.
6. Select the appropriate fitting for a given connection.
7. Explain the different uses for gate, globe and ball valves.
8. List the advantages and disadvantages of the three most common valves.
9. Determine correct positioning for drain tiles.
10. Select the most appropriate backflow prevention device for a given circuit.
11. Distinguish between in-line manual and automatic valves.
12. Distinguish between manual and automatic pressure vacuum breakers.
13. Determine appropriate sprinkler spacing.
14. Explain the difference between static and working pressure.
15. Determine local codes for commercial irrigation.
16. Solve for pressure drop over a given run.
17. Design greenhouse irrigation and fertilization system.
18. Design aquaculture systems.
19. Design horse watering systems.
20. Design golf course systems.
21. Troubleshoot sprayboom nozzles.
22. Determine circuits, valves, draintiles, and sprinklers for a given par three hole.
23. Calculate costs for irrigation of a par three hole.

REQUIRED ASSESSMENT:
1. Irrigation design for par three hole or greenhouse.

COURSE DESCRIPTION:
VEN 101. Establishing a Vinifera Vineyard (3). Introduction to the processes of establishing a vineyard. Emphasis on site selection, vine varieties, soil preparation, planting methods, vineyard layout, and equipment requirements. Prerequisite: VEN 100 (May be taken concurrently). Two lecture. Two lab.

COURSE CONTENT:
1. Grape world
2. Grape botany: genus, species, history, taxonomy
3. Costs
4. Grape varietal review
5. Site selection
6. Irrigation
7. Climate
8. Soils
9. Site preparation and planting
10. Phylloxera, Rootstocks and clones
11. Training and Trellising
12. Propagation
13. Cover crops
14. Grafting
15. Yield estimates

LEARNING OUTCOMES:
1. Discuss historical perspective of genus Vitis. (1,2)
2. Plan and equip a new vineyard. (3,4,15)
3. Assess critical site selection elements: heat units, slopes, micro-climates and crop history. (5-9)
4. Apply irrigation methods and timing for grapes. (6,7,15)
5. Propagate grape vines. (10-12,14)
6. Apply post-planting, pest control and cover crops. (10,13)

COURSE DESCRIPTION:
VEN 120. Wines of the United States (2). A historical view of wine producing regions and states in the United States including California, Oregon, Washington and New York. Emphasis on the types and varieties of wines and pairing of local foods with local wines. Must be 21 years of age or older to enroll. One lecture. Two lab.

COURSE CONTENT:
1. History of wine in the United States
2. Wine producing states and regions
3. Types and varieties of wine
4. Wine tasting
5. Wine pairing

LEARNING OUTCOMES:
1. Discuss the history of wine in the United States. (1)
2. Classify wine by state or region. (2-4)
3. Critique wine by state or region. (2-4)
4. Pair wine with food. (5)

COURSE DESCRIPTION:
VEN 195E. Viticulture Practicum (2). Practical experience in winemaking while working at an approved winery and receiving supervision from a professional vintner. Students must complete a fall, spring and summer practicum. Must be 21 years of age or older to enroll. Four lab. [Repeatable for a total of 6 credit hours towards degree/certificate requirements.]

COURSE CONTENT:
1. Berry sampling
2. Winemaking
3. Bottling, labeling, foiling and waxing
4. Chemical analysis
5. Winery sanitation
6. Vineyard and winery operations

LEARNING OUTCOMES:
1. Select berry for winemaking. (1,6)
2. Perform wine chemical analysis. (4,6)
3. Produce wine. (2-6)
4. Perform and analyze winery sanitation. (5,6)
5. Implement bottling, labeling and waxing operations. (3,6)

COURSE DESCRIPTION:
VEN 200. Science of Winemaking I (3). Winemaking principles of fruit selection, pre-harvest analyses, fruit processing, juice additions, alcoholic and malo-lactic fermentations. Includes winery hygiene and safety. Must be 21 years of age or older to enroll. Prerequisite: VEN 120 (May be taken concurently). Three lecture.

COURSE CONTENT:
1. Pre-harvest fruit selection and analysis
2 . Winery safety and sanitation
3. Red, white and rosé wine production
4. Alcoholic and malo-lactic fermentations
5. Juice addition calculations

LEARNING OUTCOMES:
1. Analyze pre-harvest fruit and juice. (1)
2. Discuss and explain winery safety and sanitation. (2)
3. Describe red, white, and rosé wine grape processing. (3)
4. Define alcoholic and malo-lactic fermentations. (4)
5. Calculate and apply juice additions. (5)

COURSE DESCRIPTION:
VEN 202. Science of Winemaking III (3). Basic sensory science and how sensory evaluation relates to oak barrel selection. Exploration of fining and filtration, blending, wine defects, and compounds responsible for specific aroma and flavor components. Must be 21 years of age or older to enroll. Prerequisite: VEN 201. Two lecture. Two lab.

COURSE CONTENT:
1. Basic sensory science
2. Wine aromas and defects
3. Post-fermentation winemaking techniques and practices
4. Production of stabilized wine for aging and bottling

LEARNING OUTCOMES:
1 Diagnose common wine faults/tasting. (1)
2. Determine primary aroma and flavor compounds. (1)
3 Determine secondary aroma and flavor compounds. (1)
4. Recognize common wine defects and their origin. (2)
5. Calculate and prepare addition trials (acid, fining agents). (3)
6. Diagnose potential wine instabilities and their prevention. (3)
7. Discuss closures and bottling quality control. (4)
8. Describe micro-oxygenation. (4)
9. Use basic barrel flavor chemistry. (3,4)
10. Apply principles of fining and fining agents. (4)
11. Analyze enzymes and their uses. (4)