Supported through Advanced Technological Education Program
Viticulture and Enology Science and Technology Alliance
National Center of Excellence Grape and Wine Education for the 21st Century
Take a course Earn a certificate Earn a degree
www.vesta-usa.org
Supported through Advanced Technological Education Program
Missouri State University adheres to a strict nondiscrimination policy and does not discriminate on the basis of race, color, religion, sex, national origin, ancestry, age, disability or veteran status in any program or activity offered or sponsored by the University. In addition, the University does not discriminate on any basis (including, but not limited to, political and sexual orientation) not related to the applicable educational requirements for students or the applicable job requirements for employees. This policy shall not be interpreted in a manner as to violate the legal rights of religious organizations or military organizations associated with the Armed Forces of the United States of America. Missouri State University is an equal opportunity/affirmative action institution. Questions concerning compliance with regulations may be directed to the Office for Institutional Equity and Compliance, Park Central Office Building Ste. 111, 901 South National Avenue, Springfield, Missouri 65897, 417-836-4252 Printed on recycled paper…please recycle
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VESTA
FRU 55 12
Online Course work
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VESTA offers introductory and advanced viticulture and enology courses via distance education utilizing a variety of online delivery technologies that enable learning to occur anytime, anywhere. Additionally, VESTA provides opportunities for students to participate in practical, hands-on training at local vineyards and wineries, thus providing students with laboratory experiences in their region. Students may utilize VESTA courses along with general education courses to earn an Associate of Applied Science degree or technical certificate in viticulture and enology.
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A Unique Partnership The Viticulture and Enology Science and Technology Alliance (VESTA) National Center of Excellence is a partnership between two-year colleges and universities across the country, state agriculture agencies, vineyards and wineries, all with a 21st Century vision for education in grape growing and winemaking. VESTA offers a program of study for
traditional and nontraditional students that leads to a technical certificate or Associate of Applied Science degree in viticulture or enology. This program is designed to prepare students to enter the grape growing
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or winemaking industry and to provide professional training for existing industry workers. The goal of VESTA is to establish and mentor programs of study in viticulture and enology through collaborations with educational institutions, government and industry tailored to provide a national and global education in grape growing and wine making. This unique collaboration of universities and community colleges across the nation provides students access to coursework that is delivered online, thereby enabling learning to occur anytime, anywhere.
VESTA provides opportunities for students to participate in hands-on field experiences through partnerships developed with area vineyards and wineries, thus providing students with laboratory experience in their location. VESTA serves as a pathway to employment
for individuals interested in certificate training in viticulture and enology. Students interested in progressing to an Associates of Applied Science degree may utilize the high quality courses of VESTA in conjunction with general education courses taken at a local college.
Degree Program The VESTA program is designed and implemented as a certificate and two-year degree program to train students for work in the grape and wine industry. The VESTA partnership provides introductory and advanced viticulture and enology courses that enable students to learn anytime, anywhere. Practical hands-on laboratory and field experiences in vineyards and wineries are a key component of VESTA. The goal of VESTA is to establish selfsustaining educational programs which will provide a foundation of the science, mathematics and technology skills needed for a productive career in the grape and wine industry. Upon completion of an Associate of Applied Science degree, articulation agreements with four-year universities will enable transfer of credits to a Bachelor of Applied Science degree and Master of Science degree.
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Certificates Viticulture Requirements VIN 111
Enology Requirements 3
VIN 146
Intro. to Viticulture and Vineyard Establishment
Introduction to Enology
VIN 113
VIN 148
2
Winter Viticulture Technology
VIN 114
2 2 2 2 3 3 4
VIN 257
3
VIN 259
2
VIN 266
3
VIN 268
3
Wine and Must Analysis
5
Fundamentals of Chemistry
CIS 101
3
Sensory Evaluation
Botanical Viticulture
CHM 105
VIN 246
Cellar Operations Technology
Soils for Viticulture
VIN 135
3
Fall Wine Production Internship
Viticulture Elective
VIN 293
VIN 210
Intermediate Enology
Regional Vineyard Management
VIN 146 OR VIN 266
2
Into to Wine Microorganisms
Integrated Pest Management
VIN 213
VIN 160 Winery Equipment Operation
Summer/Fall Viticulture Technology
VIN 211
3
Winery Sanitation
Spring Viticulture Technology
VIN 115
3
VIN 293, VIN 111 OR VIN 211
3
Viticulture Elective
3
CHM 105
5
Computers for Learning
Fundamentals of Chemistry
Total Credits. . . . . . . . . . . . . . . . . . . 31
Total Credits. . . . . . . . . . . . . . . . . . . 33
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Associate of Applied Science in Viticulture General Education Requirements
Viticulture Requirements
AGR 157
VIN 111
3
Principles of Agricultural Mechanization
BIO 102
4
Principles of Biological Science
COM 115 OR MGT 286
3
3
Basic Business Statistics
UNL 110 University Life
Total
3 3
Soils for Viticulture
4
Botanical Viticulture
5
Fundamentals of Chemistry
CIS 101
30
2
Viticulture Elective
CHM 105 1
2
Regional Vineyard Management
VIN 135 3
2
Integrated Pest Management
VIN 293 4
Survey of Physics with Laboratory
QBA 237
2
Summer/Fall Viticulture Technology
VIN 146 OR VIN 266 3
American Democracy and Citizenship
PHY 100
VIN 115
VIN 213 3
Intermediate Algebra
PLS 101
VIN 114
VIN 211 3
Writing for the Professions
MTH 103 (or higher)
2
Spring Viticulture Technology
Writing 1
ENG 221
VIN 113 Winter Viticulture Technology
COM 115: Fundamentals of Public Speaking MGT 286: Business Communication
ENG 110
3
Intro. to Viticulture and Vineyard Establishment
3
Computers for Learning
Total
31
Total Credits. . . . . . . . . . . . . . . . . . . 61
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in Enology General Education Requirements
Enology Requirements
BIO 102
VIN 146
4
Principles of Biological Sciences
BIO 210
3
Elements of Microbiology
COM 115 OR MGT 286
3
3 3
Writing for the Professions
MTH 103 (or higher)
3
Intermediate Algebra
PLS 101
3
American Democracy and Citizenship
PHY 100
VIN 210
3
Introduction to Wine Microorganisms
VIN 246
3
Intermediate Enology
VIN 257
3
Fall Wine Production Internship
VIN 259
2
Cellar Operations Technology
1
VIN 268
3
VIN 293, VIN 111 OR VIN 211
Computers for Learning
Total
2
VIN 266
University Life
CIS 101
VIN 160
4
Survey of Physics with Laboratory
UNL 110
3
Winery Equipment Operation
Writing 1
ENG 221
VIN 148 Winery Sanitation
COM 115: Fundamentals of Public Speaking MGT 286: Business Communication
ENG 110
3
Introduction to Enology
30
3
Sensory Evaluation
3
Wine and Must Analysis
3
Elective
CHM 105
5
Fundamentals of Chemistry
Total
33
Total Credits. . . . . . . . . . . . . . . . . . . 63
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Vesta Course Catalog VIN 105 Chemistry for the Winemaker
VIN 114 Spring Viticulture Technology
Emphasis on chemical fundamentals, organic, biochemistry and applications with a particular focus on the grape and wine industry. Recommended for students needing one semester of general chemistry as a prerequisite for VIN 268 Wine and Must analysis.
This course is designed to provide students already initiated in the field of viticulture practical experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture.
Credit : 4 hours
Prerequisite(s): None
VIN 111 Introduction to Viticulture and Vineyard Establishment This course is designed to introduce students to viticulture in general and to current practices for establishing a commercial vineyard. Topics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, weed control, vine disease control and pruning for training purposes. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course. Credit: 3 hours
Prerequisite(s): None
VIN 113 Winter Viticulture Technology This course is designed to provide students already initiated into the field of viticulture practical experience in winter vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture. Credit: 2 hours Prerequisite(s): Introduction to Viticulture and Vineyard Establishment - VIN 111 or permission
Credit: 2 hours Prerequisite(s): Introduction to Viticulture and Vineyard Establishment - VIN 111 or permission
VIN 115 Summer/Fall Viticulture Technology This course is designed to provide students already initiated in the field of viticulture practical experience in summer/fall vineyard operations. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture. Credit: 2 hours Prerequisite(s): Introduction to Viticulture and Vineyard Establishment - VIN 111 or consent of the instructor or Winter/Spring Viticulture Technology - VIN 113 (recommended)
VIN 135 Botanical Viticulture This course is a survey of the plant kingdom, including plant cells and tissues, as well as the ecology, morphology, physiology and life cycles of representative plants of each division. In addition, this course will focus on grapevine biology, vine structures and their functions. Credit: 4 hours
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Prerequisite(s): None
VIN 146 Introduction to Enology
VIN 148 Winery Sanitation
This is an introductory course in the basic science and technology of winemaking. It is intended for prospective winery employees interested in career development, and/or the entrepreneur exploring business opportunities in the grape wine industry. The home winemaker who has never undergone any formal training on the subject also will benefit from this basic course. Students will make wine at home from a kit, track fermentation, make various chemical measurements and provide one bottle of finished wine to the instructor for evaluation at the conclusion of the course. Students must be 21.
This is a course in the basic science and technology of winery sanitation. The course serves as an introduction to wine microbiology and covers all methods used for winery sanitation including premises, tanks, pumps, filters, oak barrels and sampling equipment, including but not limited to chemical reagents and thermal treatments leading to sterile bottling. Environmental issues and legal compliance are also addressed.
Credit: 3 hours
Prerequisite(s): None
VIN 147 Fruit Wine Production This course will cover the history of fruit wine making, starting a fruit winery, production processes, quality control, faults and flaws, stability tests, marketing, sales and legal regulations. Students will get an understanding of the special idiosyncrasies of the various fruits available to make commercial grade fruit wine. Credit: 2 hours Prerequisite(s): VIN 146 - Introduction to Enology
Credit: 3 hours Prerequisite(s): Introduction to Enology VIN 146 (recommended) or permission
VIN 160 Winery Equipment Operation This course covers process technologies and process systems that are used in modern commercial wineries. The course will include lectures, demonstrations and a two-day workshop. Overview of winemaking systems including winemaking operations and equipment, barrel aging and barrel management, membrane separation processes, specialized contacting systems, cleaning and sanitation systems, process control systems, refrigeration systems, air conditioning and humidity systems, electrical systems, waste water systems, solid waste handling and work place safety. Credit: 2 hours Prerequisite(s): Introduction to Enology VIN 146 (recommended) or permission
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continued VIN 190 Viticulture Safety
VIN 211 Integrated Pest Management
An introduction to safety and procedures specific to viticulture. This course will include general history of agricultural safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns.
Effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. Decisions need to be made for how to manage all of the normal cultural practices such as planting, fertility, harvesting and pruning, as well as managing the insect, disease and weed problems that occur either regularly or sporadically. The information in this course will address management issues related to pest problems.
Credit: 1 hour
Prerequisite(s): None
VIN 200 Introduction to Winery Law This course will introduce students to the general concepts and issues relating to the creation and operation of a winery. The course will explain general legal concepts, outline business formation and operation concepts, discuss governmental agencies and regulation and describe legal issues and areas specifically related to the operation of a winery. Credit: 3 hours Prerequisite(s): None
VIN 210 Introduction to Wine Microorganisms This course is an introduction to the variety of microorganisms frequently encountered in the wine making process both beneficial and harmful. Topics include identification, physiology, morphology and biochemistry of various wine microorganisms. Credit: 3 hours
Prerequisite(s): None
Credit: 2 hours
Prerequisite(s): None
VIN 213 Regional Vineyard Management This course is a study of commercial grape growing in the Midwest region of the United States. Topics include cultivars, vine nutrition, irrigation, canopy management, pests, maturity sampling and harvest, balanced pruning/cropping and cold injury. Credit: 2 hours Prerequisite(s): Vineyard Establishment and Maintenance - VIN 111 and Winter/Spring Viticulture Technology - VIN 113 or permission
VIN 246 Intermediate Enology This course in the science and technology of winemaking is intended for the experienced intermediate winemaker, the winery employee interested in career development or the advanced home winemaker who is seeking new challenges. Basic organic chemistry, microbiology and some mathematics familiarity are recommended. Credit: 3 hours Prerequisite(s): Introduction to Enology - VIN 146 or permission
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VIN 257 Fall Wine Production Internship This course is designed for the individual anticipating a career in the wine industry. This course (internship) is designed to provide a student who has completed major course sequences with an intense level of practical winery operation experiences sufficient to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program will participate in a full-time Crush Season internship at a supporting winery, and are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations. Credit: 3 hours Prerequisite(s): Introduction to Enology VIN 146, Winery Sanitation - VIN 148, Winery Equipment Operation - VIN 160, Intermediate Enology - VIN 246 or permission
VIN 259 Cellar Operations Technology This course is designed to provide students already initiated into the field of enology with actual and practical exposure to the technology of wine making as is performed during the passive vineyard periods associated with winter. The student is expected to improve his/ her understanding of the methods and science involved by on-site participation in each of the various activities associated with finished wine production. The course is designed to serve as a practical exposure and will enable the student to seek employment in commercial wine industry. Credit: 2 hours Prerequisite(s): Wine Production Internship VIN 257 or permission
VIN 266 Sensory Evaluation This course is intended for individuals who are interested in developing and understanding the principles of sensory evaluation used in commercial wine making. It also will benefit the wine enthusiast who is interested in teaching advanced levels of wine appreciation, as well as the producer, wine merchant and enologist - all of whom need to discern flavors and establish tasting bench marks. Students must be 21. Credit: 3 hours Prerequisite(s): Introduction to Enology VIN 146 or permission
VIN 268 Wine and Must Analysis This course provides the principles of grape juice and wine analysis and the reasons for use of each analysis. Practical and useful analysis are chosen for the laboratory exercises demonstrating various chemical, physical and biochemical methods. Students will participate in workshops and handson experiences at participating wineries. Credit: 3 hours Prerequisite(s): Introduction to Enology - VIN 146 and CHM 105 or permission
VIN 270 Marketing for the Small Winery This course will explore marketing aspects of the wine industry. Focus is on the need for differentiation from competitors in agri-tourism. The outcome will include a public relations program for an existing or future winery. Credit: 2 hours Prerequisite(s): None
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continued VIN 272 Winery Tasting Room Management This course will explore the management of winery tasting rooms. Focus is on customer service and customer loyalty. Credit: 2 hours
Prerequisite(s): None
VIN 290 Winery Safety This course provides an introduction to safety and procedures specific to wine production and winery operations. It will also include a general history of food and beverage safety and health issues, ergonomics, OSHA safety rules and safety issues and concerns specific to the winery.
VIN 274 Wines of the World This is a course intended for individuals who want to further their understanding of wine styles and builds on the knowledge developed in VIN 266, Sensory Evaluation. It is appropriate for commercial winemakers who want to understand how the wines that they produce compare and contrast with the most popular and important wine styles around the globe. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation and an understanding of global benchmarks. Students will practice sensory analysis at home to further their sensory evaluation skills and techniques. Credit: 3 hours Prerequisite(s): Sensory Evaluation - VIN 266 or permission
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Credit: 2 hours
Prerequisite(s): None
VIN 293 Soils for Viticulture The course will explore soil properties and behavior and their influence on wine growth and grape production. It will focus on growth and production, as well as the long-term effects on soil quality and the wider environment. Credit: 3 hours
Prerequisite(s): None
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Field Practicum A vital component of the VESTA program is the hands-on field experiences that are woven into the courses. Students are required to participate in field experiences through partnerships with area vineyards and wineries.
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Students enrolled in courses requiring a field practicum must contact a commercial vineyard or winery in their area that would be willing to serve both as a mentor and a field practicum site for the completion of their hands-on experiences. After securing a potential site, students must complete the Field Site Form, available on the VESTA website, and return it to the VESTA program office. Upon receipt, the cooperating vineyard will be supplied complete information regarding their role as a field site and mentor. Mentors are provided a stipend for their services.
How to Get Started 1. Determine the course(s) you wish to take from those listed in the VESTA Course Catalog or online at www.vesta-usa.org/. 2. Complete the VESTA Common Admission/Registration form, found at www.vesta-usa.org, and mail or fax to:
VESTA Program Office Karls Hall 215 Missouri State University 901 S. National Springfield, MO 65897
3. Upon acceptance of your admission and course registration, you will be billed by the course delivering institution. All payments are to be made directly to the course delivering institution. No payments should be submitted to the VESTA program office.
4. Should you need additional assistance, please contact the VESTA program office at 417-836-8967.
Fees Fees are determined by the course delivering institution and will differ from college to college. Please visit the VESTA website for current course and laboratory fees.
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www.vesta-usa.org
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VESTA state partner contacts VESTA National Center Director & Principal Investigator Michelle Norgren Missouri State University Phone: 417-836-5053 Email: MichelleNorgren@missouristate.edu Co-Principal Investigators Dr. Stan Howell Emeritus Professor, Michigan State University Email: nphowell@comcast.net Dr. Barry Gump Florida International University Email: bgump@fiu.edu Mike Gau Northeast Iowa Community College Email: gaum@nicc.edu William Baker Redlands Community College Email: bakerb@redlandscc.edu
State Contacts ARKANSAS Ken Warden Arkansas Tech University-Ozark Phone: 479-508-3348 Email: kwarden@atu.edu
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CALIFORNIA Ray Johnson Sonoma State University Phone: 707-664-3071 Email: ray.johnson@sonoma.edu ILLINOIS Rachel Cristaudo Rend Lake College Phone: 618-437-5321 ext. 1724 Email: cristaudor@rlc.edu INDIANA Nathan Blank Ivy Tech Community College - Sellersburg Phone: 812-246-3301 Email: mfaulkenburg1@ivytech.edu IOWA Mike Gau Northeast Iowa Community College Phone: 563-556-5110 x 207 Email: gaum@nicc.edu KANSAS Scott Kohl Highland Community College Phone: 785-456-6006 Email: skohl@highlandcc.edu MICHIGAN Tom Smith Institute of Agricultural Technology Michigan State University Phone: 517-353-4822 Email: smitht48@msu.edu
MINNESOTA Dennis Drummond Central Lakes College Phone: 218-828-0311 Email: emsliedrum@aol.com MISSOURI Carrie Crews Missouri State University Phone: 417-836-5332 Email: carriecrews@missouristate.edu NEW YORK Mark Mistriner Niagara County Community College Phone: 716-614-6456 Email: mistrine@niagaracc.suny.edu NORTH CAROLINA Candace Holder Surry Community College Phone: 336-386-3382 Email: holderc@surry.edu OHIO Lori Lee Kent State University – Ashtabula Phone: 440-964-4309 Email: llee5@kent.edu
OREGON Chris Lake Southern Oregon Wine Institute Umpqua Community College Phone: 541-440-4709 Email: chris.lake@umpqua.edu TEXAS Ron Presley South Plains College Phone: 806-716-2328 Email: rpresley@southplainscollege.edu WASHINGTON Catherine Jones Yakima Valley Community College Phone: 509-882-7011 Email: cjones@yvcc.edu WISCONSIN Bob Raatz Northeast Wisconsin Technical College Phone: 920-639-9078 Email: robert.raatz@nwtc.edu
OKLAHOMA Tana Hardy Redlands Community College Phone: 405-422-1228 Email: hardyt@redlandscc.edu www.vesta-usa.org
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National Center of Excellence Missouri State University 901 S. National Ave. Springfield, MO 65897