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. , Co-requisite: Co-requistie: VIT-210.

• Viticulture & Enology
• 4 Credit(s)
• (2.33-1.67) Contact Hour(s)