Viticulture and Enology

An examination of the principles of enology (winemaking) including history, grape growing, chemistry, wine microorganisms, fermentation, winemaking operations, cooperage, physiology and sociology of wine, and health and legal issues. This course is not open to students who have received credit for AG 101.

An introduction to viticulture including grape growing, biology, anatomy, history, distribution, propagation, varieties, wine types, climate, common diseases and pests. This course is not open to students who have received credit for AG 102.

Designed to help students enhance their analytical reading and writing skills using a wide variety of texts. Emphasizes college-level expository essay construction, communication, and research methods leading to the preparation and writing of a research paper. 

Select one course from this list.

Choose one of the following courses:

• EMS 102, First Aid and Safety
• FSN 109, Basic Nutrition for Health
• HED 100, Health and Wellness
• HUSV 126, Meditation, Mindfulness, and Stress Reduction

CHOOSE A MINIMUM OF 8 UNITS SELECTED FROM THE FOLLOWING:

An introduction to basic economic analysis and institutions. Macroeconomic analysis of income, employment, price level, and international trade. Microeconomic analysis of demand, production, competitive and noncompetitive product markets, and factor markets. Emphasis is placed on the applications of economic theory in the business environment. This course is not open to students who are enrolled in or have received credit for ECON 121. May be taken prior to or concurrently with ECON 101 or ECON 102.

Choose one of the following courses:

• ES 1231, African American History
• HIST 107, U S History to 1877
• HIST 108, US History from 1877 to the Present
• HIST 118, U S History to 1877
• HIST 119, History of California
• POLS 101, Introduction to Political Science
• POLS 103, American Government

If you take any of the following courses, you will also satisfy the AHC graduation requirement of area 4B: Communication and Analytical Thinking.
Recommended courses: MATH 100, 105, 123, 135, 181, 321; or select one course from this list.

The first course in a four-semester sequence, students are introduced to winemaking from grape harvest through bottling. This course is not open to students who have received credit for AG 310.

An introductory course emphasizing the principles and practices of chemistry for the student having no prior background in chemistry. Not open to students currently enrolled in or who have received credit for CHEM 100. Lecture 3 hours weekly. Lab : 3 hours weekly.

CHOOSE A MINIMUM OF 8 UNITS SELECTED FROM THE FOLLOWING:

Select one course from this list.

If you take any of the following courses, you will also satisfy the AHC Math Competency requirement.

Recommended courses: MATH 100, 105, 123, 135, 181, 321

The second course in a four-semester sequence, students will chemically analyze, fine, and bottle the red and white wines that were fermented in the previous semester. This course is not open to students who have received credit for AG 311.

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

ART 101, 105, 109, 170; DANC 101p; DRMA 103; ENGL 130, 131, 139, 140, 148; ECS 116; FASH 104; FILM 101, 102, 103, 108, 109; HIST 101, 102, 103, 120; HUM 101, 102, 103; MUS 104, 106; PHIL 121; SPAN 102, 103, 104, 105, 112

Select one course from this list.

You can choose a course in any subject that has a 100-199 in its title. For example ENGL 100 or ASTR 121.

NOTE: Not all 100-level courses are UC-transferable. See the IGETC sheet for UC eligible courses.

You can choose a course in any subject that has a 100-199 in its title. For example ENGL 100 or ASTR 121.

NOTE: Not all 100-level courses are UC-transferable. See the IGETC sheet for UC eligible courses.

Designed to familiarize students with the components of tasting wine and food, to develop wine evaluation techniques, and to pair wines with appropriate food. This course is not open to students who have received credit for AG 301.

Designed to give students an understanding of how to ensure food flavors and intensity are maximized, while serving a wider range of wines. This course is not open to students who have received credit for AG 302.

Designed for students wishing to expand their knowledge of wine and food pairings. Focuses on European as well as California wines with appropriate regional food. This course is not open to students who have received credit for AG 303.

Designed for advanced students wishing to expand their knowledge in wine and dessert pairings. Champagnes, sparkling wines and a variety of dessert wines (ports, sherries, Madeira) will be presented. This course is not open to students who have received credit for AG 304.

Designed for advanced students wishing to expand their knowledge of wine and food pairings. Focuses on the distinctive foods and wines of the Provence region in southern France. This course is not open to students who have received credit for AG 305.

Designed for advanced students wishing to expand their knowledge of specific wine and food pairings. Focuses on the distinctive foods and wines of the Tuscan region in northern Italy. This course is not open to students who have received credit for AG 306.

An introduction to viticulture including grape growing, biology, anatomy, history, distribution, propagation, varieties, wine types, climate, common diseases and pests. This course is not open to students who have received credit for AG 102.

Vineyard practices for the fall and winter seasons, including harvest, pruning, fertilization, weed control, erosion control, and propagation. Laboratory work will stress practical applications of viticulture theory. Operations in commercial vineyards will be studied through field trips. This course is not open to students who have received credit for AG 120.

Designed to help students enhance their analytical reading and writing skills using a wide variety of texts. Emphasizes college-level expository essay construction, communication, and research methods leading to the preparation and writing of a research paper. 

Select one course from this list.

Choose one of the following courses:

• EMS 102, First Aid and Safety
• FSN 109, Basic Nutrition for Health
• HED 100, Health and Wellness
• HUSV 126, Meditation, Mindfulness, and Stress Reduction

Vineyard practices for the spring season including cultivation, frost control, planting, training, irrigation, disease, and pest control. Laboratory work will stress practical applications of viticulture theory. Operations in commercial vineyards will be studied through field trips. This course is not open to students who have received credit for AG 121.

CHOOSE A MINIMUM OF 9 UNITS SELECTED FROM THE FOLLOWING:

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

ANTH 102, 103, 105; BUS 141; ECON 141; ENGL 105; GBST 141; GEOG 102, 103; LGBT 101, 102; POLS 104, 105; SOC 101, 102, 120, 122; SPCH 110

Or select one course from this list.

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

ART 101, 105, 109, 170; DANC 101p; DRMA 103; ENGL 130, 131, 139, 140, 148; ECS 116; FASH 104; FILM 101, 102, 103, 108, 109; HIST 101, 102, 103, 120; HUM 101, 102, 103; MUS 104, 106; PHIL 121; SPAN 102, 103, 104, 105, 112

If you take any of the following courses, you will also satisfy the AHC graduation requirement of area 4B: Communication and Analytical Thinking.
Recommended courses: MATH 100, 105, 123, 135, 181, 321; or select one course from this list.

A study of the physical, chemical, and biological properties of soils, including plant nutrition and factors affecting the availability of nutrients. Composition, value, use and application of fertilizer materials and soil amendments will be covered. The course is not open to students who are enrolled in or have received credit for VEN 125.

CHOOSE A MINIMUM OF 9 UNITS SELECTED FROM THE FOLLOWING:

Select one course from this list.

Select one course from this list.

If you take any of the following courses, you will also satisfy the AHC Math Competency requirement.

Recommended courses: MATH 100, 105, 123, 135, 181, 321

A study of the various pests and diseases found in California vineyard, fruit, vegetable, nut and grain crops - emphasizing pest and disease identification, sampling and monitoring techniques, and control methods. Integrated pest management approaches will be emphasized, including the latest bio-control strategies, biotechnological advances, and disease modeling for risk management. Students will visit local vineyards and farms providing "hands-on" learning opportunities. Two separate lab sections will be offered in order to provide students the appropriate option for their agricultural field of interest.  Section I will be for the Viticulture focus, Section II will be for the Agriculture focus.

CHOOSE A MINIMUM OF 9 UNITS SELECTED FROM THE FOLLOWING:

Choose one of the following courses:

• ES 1231, African American History
• HIST 107, U S History to 1877
• HIST 108, US History from 1877 to the Present
• HIST 118, U S History to 1877
• HIST 119, History of California
• POLS 101, Introduction to Political Science
• POLS 103, American Government

You can choose a course in any subject that has a 100-199 in its title. For example ENGL 100 or ASTR 121.

NOTE: Not all 100-level courses are UC-transferable. See the IGETC sheet for UC eligible courses.

You can choose a course in any subject that has a 100-199 in its title. For example ENGL 100 or ASTR 121.

NOTE: Not all 100-level courses are UC-transferable. See the IGETC sheet for UC eligible courses.

An introduction to viticulture including grape growing, biology, anatomy, history, distribution, propagation, varieties, wine types, climate, common diseases and pests. This course is not open to students who have received credit for AG 102.

Vineyard practices for the fall and winter seasons, including harvest, pruning, fertilization, weed control, erosion control, and propagation. Laboratory work will stress practical applications of viticulture theory. Operations in commercial vineyards will be studied through field trips. This course is not open to students who have received credit for AG 120.

A study of the physical, chemical and biological properties of soils, including plant nutrition and factors affecting the availability of nutrients. Composition, value, use and application of fertilizer materials and soil amendments will be covered. The course is not open to students who are enrolled in or have received credit for AG 125.

Choose one course from the following list:

Vineyard practices for the spring season including cultivation, frost control, planting, training, irrigation, disease, and pest control. Laboratory work will stress practical applications of viticulture theory. Operations in commercial vineyards will be studied through field trips. This course is not open to students who have received credit for AG 121.

A study of the various pests and diseases found in California vineyard, fruit, vegetable, nut and grain crops - emphasizing pest and disease identification, sampling and monitoring techniques, and control methods. Integrated pest management approaches will be emphasized, including the latest bio-control strategies, biotechnological advances, and disease modeling for risk management. Students will visit local vineyards and farms providing "hands-on" learning opportunities. Two separate lab sections will be offered in order to provide students the appropriate option for their agricultural field of interest.  Section I will be for the Viticulture focus, Section II will be for the Agriculture focus. This course is not open to students who are enrolled in or have received credit for AG 130.

Choose one course from the following list:

Choose one course from the following list:

This is designed as an 8 week course to give agriculture students at Allan Hancock College a basic understanding of vineyard tractor application, service and the use of vineyard equipment.

Choose one course from the following list:

Introduction to professional organic and biodynamic wine grape production with ecological production methods. Theory and practice with an emphasis on regional growing conditions. Includes appropriate planting, maintenance, soil fertility, biodiversity, and ecological pest management, current winery practices, and cost analysis. This course is not open to students who have received credit for AG 314.

This course will provide an introduction to fertilizers and plant nutrition. Essential nutrients for plant development will be studied as well as deficiency symptoms and methods of correcting for these deficiencies. Fertilizer and other soil amendments will be studied as well as the proper management and application methods for these products. The course is not open to students who are enrolled in or have received credit for AG 315.

Choose one course from the following list:

An examination of the principles of enology (winemaking) including history, grape growing, chemistry, wine microorganisms, fermentation, winemaking operations, cooperage, physiology and sociology of wine, and health and legal issues. This course is not open to students who have received credit for AG 101.

Choose one course from the following list:

This class prepares students to understand and make decisions for the viticultural process including canopy management, frost protection, specific deficit irrigation, morphology and physiology of the grapevine. This course is not open to students who have received credit for AG 312.

This course will include the data collection and process analysis of vineyards and wineries in the San Luis Obispo and Santa Barbara counties. The students and instructor will perform a comparative analysis of two local vineyard/winery operations, assessing a wide range of different variables ranging from soil conditions vineyard practices and winemaking to wine sales and product distribution. Students will present detailed reports at the end of the course with findings and suggestions to the management of the selected operations, addressing their specific concerns when applicable.

Choose one course from the following list: