Viticulture and Enology Option
This option is offered within the following major(s):
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.
Option Code: 613
In addition to the required Horticulture Major Core courses, students in this proposed option will complete the following courses:
| Code | Title | Hours |
|---|---|---|
| Plant Materials | ||
| HORT 251 | TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS | 2 |
| Ecology | ||
| Select one of the following: | 3-4 | |
| ECOLOGY | ||
| PLANT ECOLOGY | ||
| ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | ||
| Technology | ||
| PBG 430 | PLANT GENETICS | 3 |
| Horticultural Communication | ||
| HORT 407 | SEMINAR | 1 |
| HORT 411 | HORTICULTURE BOOK CLUB | 1 |
| Select one of the following Writing Intensive Courses: | 3 | |
| ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | ||
| Capstone | ||
| HORT 481 | HORTICULTURE PRODUCTION CASE STUDIES | 4 |
| Horticultural Science and Technology | ||
| HORT 360 | IRRIGATION AND DRAINAGE | 4 |
| Select one of the following: | 3-4 | |
| METALS AND WELDING | ||
| ENGINE THEORY AND OPERATION | ||
| FARM IMPLEMENTS | ||
| DEVELOPMENTS IN AGRICULTURAL MECHANICS | ||
| ORGANIC FARMING AND GARDENING | ||
| PERMACULTURE DESIGN AND THEORY: CERTIFICATE COURSE | ||
| PRINCIPLES OF TURFGRASS MAINTENANCE | ||
| PRECISION AGRICULTURE | ||
| INSECT AGROECOLOGY | ||
| PLANT BREEDING | ||
| NUTRIENT CYCLING IN AGROECOSYSTEMS | ||
| Viticulture | ||
| HORT 451 | TREE FRUIT PHYSIOLOGY AND CULTURE | 4 |
| or HORT 452 | BERRY AND GRAPE PHYSIOLOGY AND CULTURE | |
| 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 | |
| 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 one of the following: | 3-4 | |
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO ENVIRONMENTAL ECONOMICS AND POLICY | ||
| *INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS | ||
| FUNDAMENTALS OF ACCOUNTING | ||
| INTRODUCTION TO ENTREPRENEURSHIP | ||
| FAMILY ENTERPRISE GOVERNANCE | ||
| Ecology and Sustainability Ecosystems Courses | ||
| Meets Synthesis requirements. Each course must be from a different department. | ||
| Contemporary Global Issues | ||
| Select one of the following: | 3-4 | |
| *NATURAL RESOURCE ECONOMICS AND POLICY | ||
| *ENVIRONMENTAL ECONOMICS AND POLICY | ||
| *HUMAN IMPACTS ON ECOSYSTEMS | ||
| *WORLD FOOD CROPS | ||
| *ISSUES IN NATURAL RESOURCES CONSERVATION | ||
| *GLOBAL CRISES IN RESOURCE ECOLOGY | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| *^GEOGRAPHY OF INTERNATIONAL DEVELOPMENT AND GLOBALIZATION | ||
| *POLLINATORS IN PERIL | ||
| *SUSTAINABLE COMMUNITIES | ||
| *FORESTS, WOOD, AND CIVILIZATION | ||
| *BIODIVERSITY: CAUSES, CONSEQUENCES, AND CONSERVATION | ||
| Science, Technology and Society | ||
| Select one of the following: | 3-4 | |
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | ||
| *CONTENTIOUS SOCIAL ISSUES IN ANIMAL AGRICULTURE | ||
| *HUMAN ECOLOGY | ||
| *FUNGI IN SOCIETY | ||
| *TECHNOLOGY, ENERGY, AND RISK | ||
| *SUSTAINABLE ENGINEERING | ||
| *ENERGY MATTERS | ||
| *^ENVIRONMENTAL CASE STUDIES | ||
| *GENES AND CHEMICALS IN AGRICULTURE: VALUE AND RISK | ||
| *AGROFORESTRY | ||
| *CONSENSUS AND NATURAL RESOURCES | ||
| *FOOD LAW | ||
| *ECOLOGY AND HISTORY: LANDSCAPES OF THE COLUMBIA BASIN | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| *INTRODUCTION TO WATER SCIENCE AND POLICY | ||
| *INTRO TO COMMUNITY ENGAGEMENT AND COMMUNITY-BASED DESIGN | ||
| *PLAGUES, PESTS, AND POLITICS | ||
| *ENVIRONMENTAL HISTORY OF THE UNITED STATES | ||
| *TECHNOLOGY AND CHANGE | ||
| *ISSUES IN NUTRITION AND HEALTH | ||
| *ENERGY ALTERNATIVES | ||
| *SCIENTIFIC REASONING | ||
| *SCIENCE AND POLITICS | ||
| *^WORLD SOIL RESOURCES | ||
| *SUSTAINABILITY ASSESSMENT | ||
| Total Hours | 66-71 | |
| * | Baccalaureate Core Course (BCC) |
| ^ | Writing Intensive Course (WIC) |
Option Code: 613
| First Year | ||
|---|---|---|
| Fall | Hours | |
| CH 121 | GENERAL CHEMISTRY | 5 |
| HORT 112 | INTRODUCTION TO HORTICULTURAL SYSTEMS, PRACTICES AND CAREERS | 2 |
| WR 121 | *ENGLISH COMPOSITION | 3 |
| Math Course | 4 | |
| Hours | 14 | |
| Winter | ||
| CH 122 | *GENERAL CHEMISTRY | 5 |
| COMM 211 | *COMMUNICATING ONLINE | 3 |
| SOIL 205 & SOIL 206 |
SOIL SCIENCE and *SOIL SCIENCE LABORATORY FOR SOIL 205 |
4 |
| Perspectives Course | 3-4 | |
| Hours | 15-16 | |
| Spring | ||
| 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 | |
| Hours | 14-15 | |
| Second Year | ||
| Fall | ||
| 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 | |
| Hours | 15-16 | |
| Winter | ||
| BI 212 | *PRINCIPLES OF BIOLOGY | 4 |
| CH 332 | ORGANIC CHEMISTRY | 4 |
| HORT 316 | PLANT NUTRITION | 4 |
| HORT 318 | ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | 3 |
| Hours | 15 | |
| Spring | ||
| BB 350 | ELEMENTARY BIOCHEMISTRY | 4 |
| BI 213 | *PRINCIPLES OF BIOLOGY | 4 |
| HORT 360 | IRRIGATION AND DRAINAGE | 4 |
| Perspectives Course | 3-4 | |
| Hours | 15-16 | |
| Third Year | ||
| Fall | ||
| 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 | |
| Hours | 14-16 | |
| Winter | ||
| 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 | |
| Hours | 15 | |
| Spring | ||
| ENT 311 | INTRODUCTION TO INSECT PEST MANAGEMENT | 4 |
| HORT 454 | PRINCIPLES AND PRACTICES OF VINEYARD PRODUCTION | 3 |
| Electives | 4-5 | |
| HORT Science and Technology elective | 3-4 | |
| Hours | 14-16 | |
| Fourth Year | ||
| Fall | ||
| BOT 350 | INTRODUCTORY PLANT PATHOLOGY | 4 |
| CROP 440 | WEED MANAGEMENT | 4 |
| Perspectives Course | 3-4 | |
| Synthesis Course | 3-4 | |
| Hours | 14-16 | |
| Winter | ||
| FST 466 | WINE PRODUCTION PRINCIPLES | 3 |
| HORT 411 | HORTICULTURE BOOK CLUB | 1 |
| PBG 430 | PLANT GENETICS | 3 |
| Electives | 4-5 | |
| Synthesis Course | 3-4 | |
| Hours | 14-16 | |
| Spring | ||
| FST 467 | WINE PRODUCTION, ANALYSIS, AND SENSORY EVALUATION | 5 |
| HORT 407 | SEMINAR | 1 |
| HORT 410 | INTERNSHIP | 6 |
| HORT 481 | HORTICULTURE PRODUCTION CASE STUDIES | 4 |
| Hours | 16 | |
| Total Hours | 175-187 | |