Coursework for VIN 215 will focus on fundamental viticulture issues related to the grape maturation process. Students will be introduced to the knowledge and practical skills required to control and monitor grape berry growth and development as it relates to successful commercial production of both table and wine grapes adapted to the continental climate of the Eastern United States.

Students are required to partner with an approved vineyard to participate in a field practicum portion of the course, which will provide hands-on work experience for those seeking employment in the field of commercial viticulture.


Prerequisite: VIN 111 or permission

Students interested in taking VIN 215 should have a basic understanding of vineyard establishment, vine training, and vine anatomy. Students are required to have successfully completed VIN 111 before registering for VIN 215. Prerequisite coursework may be waived with permission from the instructor for students having significant practical vineyard experience.