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Fermentation Science Certificate  

This schedule lists all courses required for completion of the Fermentation Science Certificate, but the actual order and specific coursework may vary depending on student placement, start date, and quarter. Please check with your advisor prior to any substitutions.

The required related instruction is noted in bold print. The letter in parenthesis indicates which category of related instruction is represented by the given course as follows:

(W) -Written Communications (O) - Oral Communications
(R) - Human Relations (M) - Computation/Mathematics
(J) - Job Seeking Skills (L) - Leadership

 

Year One
 
Fall Quarter
EV 203, Science of Winemaking I
3
EV 286, Winemaking Practicum I
3 - 12
CMST& 220, Public Speaking** (O)
3 - 5
ENGL& 101, English Composition I (W)
5
Total Credits
14 - 25
 
Winter Quarter
EV 287, Winemaking Practicum II
1
EV 141, Introduction to Wine Marketing
3
EV 204, Science of Winemaking II
5
EV 108, Wine Industry Marketplace (J)
3
PSYC& 100, General Psychology (R)
3 - 5
Total Credits
15 - 17
 
Spring Quarter
EV 131, Essentials of Winery Compliance
2
EV 142, Applied Wine Marketing
3
EV 189, Sensory Analysis of Wine
3
EV 193, Winery Operations Management
3
EV 205, Science of Winemaking III
5
EV 288, Winemaking Practicum III
1
Total Credits
17
 
 
Total Year One Credits
46 - 59
 
   
Total Credits
46- 46 - 59
   
(R) - BUS 102, BUS 157, ELECT PSYC2, OCSUP 101, PSYC 111
(O) - CMST 102, ELECT CMST1, OCSUP 102
(W) - ENGL& 101
(J) - EV 108

Transferability:


CIP:01.0309
EPC: 121E

Certificate Clock Hours: 620