Grayson County College A New Dimension In Learning

A new certificate program in viticulture and enology has been added to the curriculum at Grayson County College beginning Fall, 1995. The certificate program requires the following 35 credit hours.

Grape growing and Winemaking are a part of the new agribusiness profession. Within the wine industry there are employment opportunities as cellarmaster, winemaker, winery manager and enologist. Viticulture, the art of growing grapes, has openings for positions such as vineyardists, vineyard manager, and viticulturist.

Grayson College offers an Associate of Applied Science Degree and an Associate of Science Degree in Viticulture and Enology. The two-year programs enable students to qualify for employment in many areas within the field of viticulture and enology.

One of the most desirable aspects of the program is its transferability to four-year colleges and universities. The college was careful to consult the colleges and universities that offer upper level degree programs in viticulture and enology so that our program requirements blend with theirs. In addition to the Associate Degree curriculum, numerous continuing education courses are offered in the format of seminars, workshops and conferences to serve the needs of our students.

Grapevine Propogation Techniques
Grapevine Grafting Techniques
Vineyard Trellising
Vineyard Irrigation Practices
Vineyard Pruning Practices
Wine Filtration Techniques
Wine Development & Blending
Wine Cellaring
Wine Bottling Techniques
Vineyard Pest Management
Grapevine Nutrition
Vineyard Management
Grape Marketing
Computers in Vineyard Managment
Wine Microbiology
Sensory Evaluation of Wine
Wine Marketing
Winery Accounting & Taxation
Wine and the Law
Computers in Winery Management

VIEN 1310 Principles of Viticulture I ~ This course is designed to train students entering the field of viticulture and enology with the following essential elements: basic principles underlying pruning, training, grafting, and propogation of vines; climatic requirements; utilization of crop; economic factors affecting choice of vineyard type and location.

VIEN 1320 Principles of Viticulture II ~ This course is designed to train students entering the field of viticulture and enology with the following essential elements: economic and scientific principles of recommended vineyard management practices including irrigation, mineral and carbohydrate nutrition, flower development and fruit set, viral and fungal disease and insect control

VIEN 2220 Coordinated Work Experience ~ Students are employed under the supervision of qualified employers and the college coordinator. A written report to the coordinator is required from each student and employer. Prerequisite: consent of instructor.

VIEN 2230 Coordinated Work Experience ~ Students are employed under the supervision of qualified employers and the college coordinator. A written report to the coordinator is required from each student and employer. Prerequisite: consent of instructor.

VIEN 2310 Principles of Enology I ~ This course is designed to train students entering the field of viticulture and enology with the following essential elements: history and development of wine industry; factors affecting wine quality; winemaking operations, including harvesting, scheduling, crushing, fermentation and record keeping.

VIEN 2320 Principles of Enology II ~ This course is a continuation of VIEN 2310. It will train students entering the field of viticulture and enology with the following essential elements: safety, sanitation procedures, analysis and operation of enology facility equipment.

VIEN 2330 Wine Types and Sensory Evaluation ~ This course is designed to train students entering the field of viticulture and enology with the following essential elements: major type of wine and factors affecting their quality such as growing region, grape maturity, harvesting, vinification, cellaring, blending and storage, principles of sensory evaluation.

VIEN 2340 Analysis of Must and Wine ~ This course is designed to train students entering the field of viticulture and enology with the following essential elements: principles and practice of wine and fermented beverage analysis including tests for free ad total SO2, volatile and titratable acidity, pH, Brix and total alcohol. Prerequisite CHEM 1310.

VIEN 2350 Winegrowing Regions of the World ~ This course is designed to train students entering the field of viticulture and enology with the following essential elements: A comprehensive investigation of the major winegrowing regions of the world, including history, viticulture and enological practices and procedures, wine types and sensory evaluation.

CSGI 1316 Basic Programming ~ Microcomputers and their uses in business and personal computing. Solving business problems using BASIC programming language with hands-on training in microcomputer operations.

CHEM 1310 Horticultural Chemistry ~ Fundamentals of inorganic chemistry and organic chemistry as applied to fertilizers, soils, pesticides and other products used in the cultural interaction with plants. Familiarization with chemical elements and nomenclature is stressed.

MATH 1314 College Algebra ~ Further studey of quadratics, polynomial, rational, logarithmic and exponential functions; systems of equations; sequences and series; matrices and determinants. One hour laboratory. Students apply their instruction in lab setting.