Last Updated on December 28, 2022
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Viticulture and Enology Program and Degree Options
- About the Program
- Emphasis/Degree Options
- Career Options
Western Colorado Community College is the first college in Colorado to offer an associate degree in viticulture and enology. Colorado’s wine industry is one of the fastest growing and unique areas of agri-business in the state. With about 150 wineries and more than 1,000 acres of vineyards, the business of growing grapes (viticulture) and making wine (enology) play an increasingly important role in the state and local economies.
The Viticulture and Enology program is designed to provide students with the technical and entrepreneurial skills necessary for the management of a profitable and environmentally sound vineyard or winemaking business. Students learn the fundamentals of sustainable viticulture and focusing on plants suitable for Colorado. They are taught how to make wine including the fundamentals of fermentation, the wine production cycle, wine sensory analysis and how to discern good wine. General business management and marketing practices related to winery operations are also part of the curriculum.
Why choose the Viticulture and Enology program at WCCC?
- Only Colorado college offering an Associate of Applied Science degree in Viticulture and Enology
- Program includes a hands-on component to enhance the learning that occurs in the classroom
- Students actively participate in the establishment and management of vineyards and the production of wine
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PREPARING INDIVIDUALS FOR A CAREER IN THE GRAPE GROWING AND WINE MAKING INDUSTRY.
Course work in viticulture includes aspects of plant science, vineyard stock selection, and propagation, soils, vine nutrition and pest management. Also included are courses in planning, layout, economics and management of vineyards.
Those interested in enology will receive training in the classroom, laboratory and field in the tools and techniques of wine making. Related courses in microbiology and fermentation science, sensory analysis, and winery economics and marketing are offered.
Surry Community College offers a program of study for traditional and non-traditional students leading to a Degree or Diploma in Viticulture and Enology. Students also have the option to earn a Certificate in a concentrated area of the program.
Graduates should qualify for positions in vineyards, wineries, and in related areas of sales and services. Graduates in viticulture will also be certified as North Carolina Private Pesticide Applicators.
- Degree and Diploma Options
- Enology Certificate Track
- Viticulture Certificate Track
- Marketing Certificate Track
FREE | NZ Certificate in Viticulture [Level 4]
Hawke’s Bay Campus
Study in Hawke’s Bay – New Zealand’s most diverse winemaking district
Enjoy working outside and want to learn about winegrowing?
This qualification works well for either experienced viticulture workers or beginners that would like to learn about all aspects of winegrowing throughout the stages of production.
You will benefit by having a qualification within a training pathway that recognises progression through the industry, as well as increased skills and knowledge acquisition to enable improved job performance.
This qualification is ideal if you have experience working in a vineyard and want to understand why seasonal activities are done, or if you love working outside and want to move into the industry.
You will be required to complete practical work in a vineyard. If you are not currently working in a vineyard EIT staff will provide contacts to assist you. Attendance of two 2 day seminars are required.
Upon graduating you will be able to:
- Implement and monitor sustainable wine growing operations to achieve grape quality specifications.
- Implement and monitor a sustainable wine grape protection programme to achieve grape quality specifications.
- Monitor and assess sustainable wine growing techniques to achieve desirable wine quality.
- Graduates will be able to work independently and may have some responsibility for the performance of others.
There are two entry dates per year:
This programme is not semesterised. It does have breaks during the harvest season and over the Christmas/New Year period. Please confirm with Tim Creagh, the Programme Coordinator, the dates of holidays and exact start and end dates. Phone Tim on 06 830 1849, or email [email protected]
Career Opportunities and Outcomes
Graduates of this qualification are likely to be employed in the winegrowing industry as vineyard supervisor or vineyard leading hand.
- NCEA Level 2; or
- A qualification at Level 2 or above; or
- Evidence of relevant knowledge and experience in a vineyard (or interest), literacy and numeracy abilities equivalent to NCEA (Level 1). (In this case the applicant may be required to participate in an enrolment interview with the purpose of verifying the evidence).
- Be physically able to complete the programme specific outcomes.
English Language Entry Requirement
All applicants must have a level of English sufficient to be able to study at this level. Those applicants whose first language is not English should have:
- NZCEL Level 3 with any endorsement; or
- IELTS 5.5 with no band score lower than 5; or
- Completion of accepted international equivalents.
This qualification may build on the NZ Certificate in Horticulture (Fruit Production strand) [Level 3] and may lead on to the Bachelor of Viticulture and Wine Science or the NZ Diploma in Horticulture Production (Fruit Production strand) [Level 5].
Your study time will be made up of contact time (class times, tutorials, industry-based learning) and non-contact time (your own individual study time).
On-campus classes are usually scheduled between 2.00pm and 6.00pm on Monday.
Practical work will be completed either on an employer’s property or at the EIT vineyard.
Academic Learning Services
Academic Learning Services is here to assist you on your journey towards the successful completion of your studies at EIT. Our aim is for you to become confident, competent and independent learners.
We have dedicated advisors who can assist with your learning.
Find out more:
Hawke’s Bay Campus
This programme, incorporating the NZ Certificate in Horticulture Production (Winegrowing strand), consists of six (6) optional courses of 15 credits each as shown below.
|Course No.||Brief Description||No. of Credits||NZQA Level|
|CHWG4.01||Human ResourcesUse a range of effective communication and interpersonal skills to lead and motivate a team according to legislative and workplace requirements.Use effective human resource management processes and conflict resolution strategies according to legislative requirements.||15||4|
|CHWG4.02||The Growing EnvironmentDemonstrate knowledge of physical, chemical and biological soil properties.Apply sustainable soil management techniques to optimise grape production and quality.Use technology to monitor environmental parameters to achieve sustainable production goals.Assist in planning the layout of a vineyard block to achieve production and quality goals.||15||4|
|CHWG4.03||Wine Grape ManagementApply operational and theoretical knowledge related to wine grape physiology.Monitor and assess sustainable wine growing techniques to optimise quality grape production.Apply and supervise canopy management operations during the growth cycle of a viticultural crop.||15||4|
|CHWG4.04||Pruning and Trellis SystemsIdentify the attributes of a range of sustainable viticultural trellis and training systems.Apply appropriate pruning techniques to optimise quality grape production.Supervise a pruning team according to workplace standards to optimise quality grape production.||15||4|
|CHWG4.05||Crop ProductionPlan a sustainable grape protection programme.Identify and apply appropriate sustainable solutions to pests, diseases, disorders and weeds of a viticultural crop.Evaluate a sustainable wine grape protection programme to ensure production and quality goals are achieved.||15||4|
|CHWG4.06||Vintage OperationsIdentify and apply a range of harvest parameters and sampling requirements to optimise harvest timing for grape and wine quality.Supervise and monitor harvest operations, quality control and harvest logistics to achieve required market standards.Identify basic winemaking principles and wine styles.||15||4|