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Enology and Viticulture
|EV-101: Establishing a Vinifera Vineyard, Credits = 4|
Designed as an introduction to the processes of establishing a vineyard. Emphasis on site selection, vine varieties, soil preparation, planting methods, vineyard layout, and equipment requirements.
EV-102: Maintaining a Vinifera Vineyard, Credits = 1 - 5
Provides the skills necessary for maintaining the vineyard from the point of dormancy through the harvest. Emphasizes crop monitoring techniques, pruning methods, bloom, vine manipulation, determining vine health, as well as the relationship that exists between the grower and the vintner.
EV-107: Introduction to Viticulture and Enology, Credits = 5
A survey of the different viticultural and winemaking practices employed in wine production during harvest. Emphasis on vineyard harvest operations including: maturity sampling, bird netting and fall harvest. Involves the vintage productions of wines sold at College Cellars. Basic sensory analysis of wines will be performed to begin the process of palate training.
EV-108: Wine Industry Marketplace, Credits = 3
Provides insights and experiences necessary to become not only a successful job applicant, but an informed and knowledgeable wine industry participant. Introduce you to the wine industry value chain, major players, industry associations and resources, industry statistics and current events. We will investigate the employers' perspective as well as strategic job seeking, networking, and interview tactics. Using this information, students will be able to match their personal and professional skills to opportunities in the industry, whether starting their own industry enterprise or seeking employment at an existing business.
EV-113: Advanced Canopy Management, Credits = 2
Designed for the viticulture student of grower who wishes to acquire a better grasp of canopy management: metrics and principles of ideal canopy management.
EV-131: Essentials of Winery Compliance, Credits = 1 - 2
An introduction to winery compliance covering application processes, recordkeeping and reporting requirements for the Washington State Liquor Control Board (WSLCB), the Alcohol and Tobacco Tax and Trade Bureau (TTB), and the Washington State Department of Revenue (DOR).
EV-140: Writing for the Winery, Credits = 2
Entails exchanges of ideas about what exists, what could exist and what could be done better in written materials for winery marketing publications. Sessions will include a mix of writing assignments, follow-up critiques, guest speakers with professional wine writing experience and a field trip to a winery. ENGL& 101 recommended
EV-141: Introduction to Wine Marketing, Credits = 3
Introduces the student to the challenges of marketing wine in today's competitive arena and examines all the elements of successfully marketing a wine, from branding, labeling, packaging, pricing and promoting a wine with the goal of selling through the various wholesale, trade and direct channels.
EV-142: Direct to Consumer Wine Marketing, Credits = 3
Provides a general overview of wine marketing strategies and tactics for marketers selling wine directly to consumers, as well as an exploration of challenges and opportunities for reaching sales goals for winery direct business. Emphasis on the tasting room experience, wine club management, event marketing, e-commerce activity, and social media.
EV-175: Vineyard and Winery Spanish, Credits = 1 - 3
Designed for English speakers who work with winery and vineyard employees whose first language is Spanish. Covers basic pronunciation and verb conjugations while emphasizing vocabulary and expressions specific to the vineyard and winery.
EV-180: Wines of the World, Credits = 1
An introduction to the wine producing regions of the world including history, viticultural practices, and winemaking styles. Includes sensory evaluation of representative wines. Must be at least 21 years old to enroll.
EV-188: Food and Wine Pairing & Presentation for the Wine Professional, Credits = 2
Prepare, pair and present gourmet tastes and meals with classic and new world wines. Emphasis will be placed on the techniques of Contrasting, Complementing, and Infusing food and wine and how to use these techniques to garner sales when presenting wines to consumers and restaurant buyers. Prerequisite: Must be at least 21 years old to enroll.
EV-189: Sensory Analysis of Wine, Credits = 2
Sensory analysis specific to wine production. The lecture will focus on the effect of appearance on taste perception as well as olfactory and taste transduction mechanisms. The lab portion will focus on specific wine varietals, use of oak in winemaking, secondary fermentation characteristics and individual wine component threshold identification. The overall purpose of the course is to help students to train their palates to make informed decision making during wine production. Prerequisite: EV 107. Must be at least 21 years old.
EV-193: Winery Operations Management, Credits = 5
A multi-dimensional course on winery management and operations. Course includes (but not limited to) annual planning and budgets, labor relations and supervision including workplace health and safety issues. Also covered is state and federal compliance as mandated by WSLCB and the TTB, permit acquisition, record keeping, supply and product control, and best management practices for energy use. Disposal of liquid and solid winery waste and storage and distribution systems will also be covered. Prerequisite: MATH 074C or higher, and EV 107, Intro to Viticulture and Enology.
EV-194: Weather for Viticulturists, Credits = 2
Outlines basic principles of weather and specifically the seasonal patterns that affect the Pacific Northwest. Various seasonal weather hazards to viticulture will be examined with respect to their origin along with the steps grape growers can take to mitigate such events: frost, hail, drought, excessive heat, winter cold injury and untimely rain, among others. Various mid- and long-range models offered by the National Weather Service and other meteorological entities that may assist the grape grower in making timely vineyard operations decisions will also be studied.
EV-196: Viticulture Practicum I, Credits = 1 - 3
Provides students with hands-on learning experiences while assigned to a selected vinifera vineyard manager. Must be enrolled in the Viticulture program.
EV-197: Viticulture Practicum II, Credits = 1 - 3
This is the second quarter of viticulture practicum which provides the student with hands-on learning experiences while assigned to a selected vinifera vineyard manager. Must be enrolled in the Viticulture program.
EV-198: Viticulture Practicum III, Credits = 1 - 3
This is the third quarter of viticulture practicum which provides students with hands-on learning experiences while assigned to a selected vinifera vineyard manager. Must be enrolled in the Viticulture program.
EV-199: Special Topics, Credits = 1 - 6
Study and train to meet established local needs in the enology and viticulture industry, supplemental to courses currently offered. Prerequisites: Current enrollment in the Enology program and instructor permission.
EV-203: Science of Winemaking I, Credits = 3
This is an advanced enology course open only to students enrolled in the Enology and Viticulture program. Topics include winemaking principles such as fruit selection, pre-harvest analyses, fruit processing, juice additions, alcoholic and malo-lactic fermentations, as well as winery hygiene and safety. Prerequisites: Instructor permission. Must be at least 21 years old, and successful completion of AGPR 120 or CHEM& 110, MATH 074C, and EV 102.
EV-204: Science of Winemaking II, Credits = 5
Emphasizes the chemistry of winemaking, wine analysis and quality control. Students will learn wine composition, wine analytical techniques, and the relevance of these analyses to winemaking decisions. Students will also gain knowledge of wine filtration and post-fermentation wine stewardship. Prerequisites: At least 21 years old, successful completion of EV 203.
EV-205: Science of Winemaking III, Credits = 5
Focus on stabilization and clarification of both white and red wines on the way to bottling. It will include both heat and cold stability as well as filtration and fining techniques of wine. The culmination of the course will be when wines which students started in EV 107 are blended, filtered, fined and bottled. Excursions to other wineries as well as guest speakers are included. Prerequisites: At least 21 years old and successful completion of EV 204.
EV-231: Pesticide Licensing for Viticulture, Credits = 1
Preparation for the State of Washington Private Applicator's pesticide licensing exam with a special focus on wine grapes. Successful completion of this and the state exam will result in issuance of the Washington State Private Applicator's Pesticide License.
EV-286: Winemaking Practicum I, Credits = 1 - 3
Students experience hands-on learning while working at a selected winery and receiving supervision from a professional vintner. Must be enrolled in the Enology program. Prerequisites: Instructor permission.
EV-287: Winemaking Practicum II, Credits = 1 - 3
Offers hands-on learning while working at a selected winery and receiving supervision from a professional vintner. Must be enrolled in the Enology program. Prerequisites: Instructor permission.
EV-288: Winemaking Practicum III, Credits = 1 - 3
Students experience hands-on learning while working at a selected winery and receiving supervision from a professional vintner. Must be enrolled in the Enology program. Prerequisite: Instructor permission.
EV-297: Special Projects, Credits = 1 - 10
Project-oriented experiences in the area or applications not covered in the standard enology and viticulture curriculum. Prerequisite: Instructor permission, based on evaluation of student's education and work experience.
EV-299: Professional Wine Leadership, Credits = 1
Encourage students to develop awareness of their leadership potential and abilities through small group discussions and assumption of leadership roles and responsibilities. Students will acquire information, experience diverse points of view, construct knowledge and practice a variety of interpersonal and social skills, such as communicating, goal-setting, decision-making, team-building, and managing stress.