Upon completion of the degree program, students will:
- Understand winemaking principles and practices, including calculations necessary for accurate, precise and safe additions to the wine.
- Identify and safely use crush, storage, fermentation, transfer, sanitation, refrigeration and bottling equipment found in a winery.
- Perform introductory microbiology methods for winery sanitation and bottle sterilization.
- Properly handle and eliminate waste products from the winery with regard to environmental and safety regulations.
- Understand the role of both good and bad microorganisms frequently encountered in the winemaking process, including how to deal with each.
- Understand the principles of sensory evaluation used in commercial winemaking, including a beginning mastery of discerning flavors to establish tasting benchmarks.
Graduates of the program are qualified for entry into positions in the commercial winemaking industry as a viticulturist, winemaker or vineyard manager.
Admission is open to anyone with a high school diploma or its equivalent.
Minimum 60 credit hours. Minimum 2.0 cumulative GPA and in major.
PROGRAM FEE: None
Bachelor of General Studies, Bachelor of Technical and Applied Studies