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Option Viticulture and Enology Undergraduate Option  

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This option is offered within the following major(s):
Horticulture - College of Agricultural Sciences



The Oregon winegrape industry has experienced steady growth since its beginning in 1961. Oregon now ranks third nationally in the number of wineries, and fourth in wine production and vineyard acreage. Vineyards and wineries have also become an integral part of the Oregon tourism industry.

The viticulture and enology curriculum addresses the educational needs of students planning to enter the winegrape industry as viticulturists, vineyard managers, consultants and professionals. The curriculum involves active learning, providing case studies about real-world situations, enhancing critical thinking skills through understanding the art and science of vineyard and winery production. Viticulture and enology students will be active learners in a multi-disciplinary major. Upon graduation, they will possess the skills prized by employers as managers with the ability to think critically and troubleshoot in the vineyard and winery. They will have a thorough knowledge of vine physiology, vineyard production, winery production and related topics. They will understand how their actions in the field affect the quality of the finished wine. They will be skilled in finding resources and using information to analyze novel situations and solve problems in the industry.



In addition to the required Horticulture Major Core courses, students in this proposed option will complete the following courses:

Option Requirements


Plant Materials

HORT 251. Temperate Tree Fruit, Berries, Grapes, and Nuts (2)

Ecology

Select 1 of the following courses:
BI 370. Ecology (3)
BOT 341. Plant Ecology (4)
HORT 318. ^Applied Ecology of Managed Ecosystems (3)

Technology

PBG 430. Plant Genetics (3)

Horticultural Communication

HORT 407. Seminar (1)
HORT 411. Horticulture Book Club (1)

Select 1 of the following Writing Intensive Courses:
CROP 325. ^Ag and Environmental Predicaments: A Case Study Approach (3)
   or SOIL 325. ^Ag and Environmental Predicaments: A Case Study Approach (3)
HORT 318. ^Applied Ecology of Managed Ecosystems (3)

Capstone

HORT 481. Horticulture Production Case Studies (4)

Horticultural Science and Technology

HORT 360. Irrigation and Drainage (4)

Select 1 of the following courses:
AG 221. Metals and Welding (3)
AG 312. Engine Theory and Operation (3)
AG 391. Farm Implements (3)
AG 425. Developments in Agricultural Mechanics (3)
HORT 260. Organic Farming and Gardening (3)
HORT 285. Permaculture Design and Theory: Certificate Course (4)
HORT 314. Principles of Turfgrass Maintenance (4)
HORT 414. Precision Agriculture (4)
   or CROP 414. Precision Agriculture (4)
HORT 444. Insect Agroecology (3)
   or ENT 444. Insect Agroecology (3)
PBG 450. Plant Breeding (4)
SOIL 316. Nutrient Cycling in Agroecosystems (4)

Viticulture

HORT 451. Tree Fruit Physiology and Culture (4)
   or HORT 452. Berry and Grape Physiology and Culture (4)
HORT 453. Grapevine Growth and Physiology (3)
HORT 454. Principles and Practices of Vineyard Production (3)

Fermentation Foundation Sciences

BB 314. Cell and Molecular Biology (4)
   or BB 350. Elementary Biochemistry (4)
CH 331. Organic Chemistry (4)
CH 332. Organic Chemistry (4)
MB 302. General Microbiology (3)

Fermentation Science

FST 466. Wine Production Principles (3)
FST 467. Wine Production, Analysis, and Sensory Evaluation (5)

Business Management

Select 1 of the following courses:
AEC 211. Agricultural and Food Management (4)
AEC 221. Agricultural and Food Marketing (3)
AEC 250. *Introduction to Environmental Economics and Policy (3)
AEC 251. *Introduction to Agricultural and Food Economics (3)
BA 215. Fundamentals of Accounting (4)
BA 260. Introduction to Entrepreneurship (4)
BA 365. Family Business Management (4)

Ecology and Sustainability Ecosystems Courses

Meets Synthesis requirements. Each course must be from a different department.

Contemporary Global Issues

Select 1 of the following courses:
AEC 351. *Natural Resource Economics and Policy (3)
AEC 352. *Environmental Economics and Policy (3)
   or ECON 352. *Environmental Economics and Policy (3)
BI 301. *Human Impacts on Ecosystems (3)
CROP 330. *World Food Crops (3)
FES 365. *Issues in Natural Resources Conservation (3)
FW 325. *Global Crises in Resource Ecology (3)
GEOG 300. *Sustainability for the Common Good (3)
GEOG 330. *^Geography of International Development and Globalization (3)
HORT 331. *Pollinators in Peril (3)
   or ENT 331. *Pollinators in Peril (3)
SUS 350. *Sustainable Communities (4)
WSE 470. *Forests, Wood, and Civilization (3)
Z 349. *Biodiversity: Causes, Consequences, and Conservation (3)

Science, Technology and Society

Select 1 of the following courses:
AGRI 411. *Introduction to Food Systems: Local to Global (3)
ANS 315. *Contentious Social Issues in Animal Agriculture (3)
BI 348. *Human Ecology (3)
BOT 324. *Fungi in Society (3)
CH 374. *Technology, Energy, and Risk (3)
ENGR 350. *Sustainable Engineering (3)
ENGR 363. *Energy Matters (3)
ENSC 479. *^Environmental Case Studies (3)
FES 435. *Genes and Chemicals in Agriculture: Value and Risk (3)
   or TOX 435. *Genes and Chemicals in Agriculture: Value and Risk (3)
FES 477. *Agroforestry (3)
   or NR 477. *Agroforestry (3)
FES 485. *Consensus and Natural Resources (3)
FST 421. *Food Law (3)
FW 470. *Ecology and History: Landscapes of the Columbia Basin (3)
   or HSTS 470. *Ecology and History: Landscapes of the Columbia Basin (3)
GEOG 300. *Sustainability for the Common Good (3)
GEOG 340. *Introduction to Water Science and Policy (3)
HEST 310. *Intro to Community Engagement and Community-Based Design (3)
HORT 330. *Plagues, Pests, and Politics (3)
   or ENT 300. *Plagues, Pests, and Politics (3)
HST 481. *Environmental History of the United States (4)
HSTS 421. *Technology and Change (4)
NUTR 312. *Issues in Nutrition and Health (3)
PH 313. *Energy Alternatives (3)
PHL 325. *Scientific Reasoning (4)
PS 476. *Science and Politics (4)
SOIL 395. *World Soil Resources (3)
SUS 304. *Sustainability Assessment (4)

Total=57–63


Sample Four-Year Plan: Viticulture and Enology Option, Horticulture Major


Year One


Fall (15)

CH 121. General Chemistry (5)
HORT 112. Introduction to Horticultural Systems, Practices and Careers (2)
WR 121. *English Composition (4)
Math course (4)

Winter (15–16)

CH 122. *General Chemistry (5)
COMM 211. *Communicating Online (3)
SOIL 205. *Soil Science (3) and SOIL 206. *Soil Science Laboratory for SOIL 205 (1)
Perspectives course (3–4)

Spring (14–15)

CH 123. *General Chemistry (5)
HHS 231. *Lifetime Fitness for Health (2)
HHS 241. *Lifetime Fitness (1)
Perspectives course (3–4)
Writing II course (3)

Year Two


Fall (15–16)

BI 211. *Principles of Biology (4)
CH 331. Organic Chemistry (4)
HORT 251. Temperate Tree Fruit, Berries, Grapes, and Nuts (2)
HORT 452. Berry and Grape Physiology and Culture (4)
Electives (1–2)

Winter (15)

BI 212. *Principles of Biology (4)
CH 332. Organic Chemistry (4)
HORT 316. Plant Nutrition (4)
HORT 318. ^Applied Ecology of Managed Ecosystems (3)

Spring (15–16)

BB 350. Elementary Biochemistry (4)
BI 213. *Principles of Biology (4)
HORT 360. Irrigation and Drainage (4)
Perspectives course (3–4)

Year Three


Fall (14–16)

HORT 301. Growth and Development of Horticultural Crops (3)
MB 302. General Microbiology (3)
BA/AEC course (4)
Electives (1–2)
Perspectives course (3–4)

Winter (15)

BOT 331. Plant Physiology (4)
HORT 311. Plant Propagation (4)
HORT 412. Career Exploration: Internships and Research Projects (1)
HORT 453. Grapevine Growth and Physiology (3)
Electives (3)

Spring (14–16)

ENT 311. Introduction to Insect Pest Management (4)
HORT 454. Principles and Practices of Vineyad Production (3)
Electives (4–5)
HORT Science and Technology elective (3–4)

Year Four


Fall (14–16)

BOT 350. Introductory Plant Pathology (4)
CROP 440. Weed Management (4)
Perspectives course (3–4)
Synthesis course (3–4)

Winter (14–16)

FST 466. Wine Production Principles (3)
HORT 411. Horticulture Book Club (1)
PBG 430. Plant Genetics (3)
Electives (4–5)
Synthesis course (3–4)

Spring (16)

FST 467. Wine Production, Analysis, and Sensory Evaluation (5)
HORT 407. Seminar (1)
HORT 410. Internship (6)
HORT 481. Horticulture Production Case Studies (4)

Total=180


Footnotes:

* Baccalaureate Core Course (BCC)
^ Writing Intensive Course (WIC)


Option Code: 613




 
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