An overview of federal, state, and local regulations pertaining to wine production and sales. Topics include: state and federal winery permits, wine production, taxation, reporting, labeling, and sales and distribution.
Grade Basis: L
Credit hours: 2.0
Lecture hours: 2.0
Analyze the operation of various sizes and styles of stills as well as the safety requirements of operating a commercial distillery.
Grade Basis: L
Credit hours: 2.0
Lecture hours: 1.0
Lab hours: 2.0
Demonstrate the production of vodka through the use of various substrates.
Grade Basis: L
Credit hours: 2.0
Lecture hours: 1.0
Lab hours: 2.0
Demonstrate the production of rum through the use of various sugar substrates.
Grade Basis: L
Credit hours: 2.0
Lecture hours: 1.0
Lab hours: 2.0
Demonstrate the production of cider through the use of various substrates
Grade Basis: L
Credit hours: 2.0
Lecture hours: 1.0
Lab hours: 2.0
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Grade Basis: L
Credit hours: 2.0
Lecture hours: 1.0
Lab hours: 3.0
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Grade Basis: L
Credit hours: 2.0
Lecture hours: 1.0
Lab hours: 3.0
Principles and practices of wine production including the history, and development of the wine industry, factors affecting wine quality, winemaking operations, and sensory evaluation of wines.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Designed for training students entering the field of viticulture and enology in the basic principles underlying pruning, training, grafting, and propagation of vines; climatic requirements; utilization of crop; economic factors affecting choices of vineyard type and location.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
The study of grapevine biology including taxonomy, distribution, morphology, physiology, genetics, and improvement.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
A work-based learning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer.
Grade Basis: L
Credit hours: 2.0
Lab hours: 8.0
Continuation of FDST 1320. Designed for training students entering the field of viticulture and enology in safety, sanitation procedures, analysis, and operation of winery equipment.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites:
Continuation of FDST 1323. Designed for training students entering the field of viticulture and enology in the economic and scientific principles of vineyard management practices including irrigation, mineral and carbohydrate nutrition, flower development and fruit set, viral and fungal diseases, and insect control.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites:
Designed for training students entering the field of viticulture and enology in the principles and practices of wine and fermented beverage analysis including tests for free and total SO2, volatile and titratable acidity, pH, Brix and total alcohol.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
A viticulture review of the management systems used in all of the leading wine regions of the world. To include Chablis, Mersault, Montrachet, California, Australia, Chile, Argentina, Medoc, Graves Sauternes, St. Emilion, Tuscany, Mosel, Rhinegau, Loire, Alsace, and how the practices of the regions are best used in Texas and Oklahoma. Formal wine tastings will be conducted each day to determine the strong and or weak components of each wine.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
An overview of the chemistry of grapes and wine with a focus on the impact of viticultural and enological factors. Topics include acids, sugars, phenolics, fermentation end- products, additives, winemaking units and calculations, and soil chemistry.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Demonstrate the use of various botanicals in the distillation of gin.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 2.0
Demonstrate the production of brandy through the use of various fruit substrates.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 2.0
Demonstrate the production of whiskey through the use of various sugar substrates.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 2.0
Demonstrate the production of tequila through the use of various sugar substrates.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 2.0
A study of the major types of wines with an emphasis on the development of sensory evaluation techniques.
Grade Basis: L
Credit hours: 4.0
Lecture hours: 3.0
Lab hours: 3.0