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    North Central Michigan College
   
 
  Feb 21, 2018
 
 
    
Catalog 2015-16 [ARCHIVED CATALOG]

Viticulture and Enology (AAS)


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Associate of Applied Science · Program Code: 246 · Credit Hours: 62‐63 · Contact hours: 65­‐66

Associate Dean: Pam Miller

The Viticulture and Enology degree program is designed to prepare individuals for various careers in the grape growing and wine making industry. Classroom instruction, online curriculum and field applications of viticulture and enology principles and practices are included in the program of study.

Course work includes aspects of plant science, vineyard stock selection and propagation, soils, vine nutrition, and pest management. Those interested in enology will receive training in the classroom and the field in the tools and techniques of wine making. Related courses in business, marketing, entrepreneurship and technology help produce a more well­‐rounded and employable graduate.

Graduates should qualify for positions in vineyards, wineries, and in related areas of sales and services.

VESTA courses, as shown below in Additional Requirements, refer to online courses offered by accredited colleges through a partnership between the Viticulture and Enology Science and Technology Alliance (VESTA) and Michigan State University. More information is available at www.vestausa.org/main/.

Additional Requirements (VESTA): 15 Credit Hours


  • VIN 148 - Winery Sanitation (3 credit hours)
  • VIN 160 - Winery Equipment Operation (2 credit hours)
  • VIN 211 - Integrated Pest Management (2 credit hours)
  • VIN 213 - Regional Vineyard Management (2 credit hours)
  • VIN 246 - Intermediate Enology (3 credit hours)
  • VIN 268 - Wine and Must Analysis (3 credit hours)

Suggested Sequence for Full-Time Students:


Semester III (Fall)


Semester V (Fall)


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