2020-2021 Student Catalog

Apr 20, 2024

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2020-2021 Student Catalog [ARCHIVED CATALOG]

Course Descriptions

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Welding
	WLD 250L - Welding Certification Lab 0 Cr. Contact Hours Per Week: 6 Lab This is the required lab course associated with WLD 250. (See the WLD 250 course description for details.) Pre-Requisites: WLD 210, WLD 220, WLD 230 Co-Requisites: WLD 250L Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WLD 260 - Capstone Project 2 Cr. Contact Hours Per Week: 1 Lec. and (3 Lab - WLD 260L) This course allows the student to apply welding knowledge to a project. Laboratory time and welding equipment are available to take a set of design requirements and apply the knowledge and skills gained throughout the Welding program to complete a design.The capstone project can be replaced with a formal internship experience. Pre-Requisites: WLD 210, WLD 220, WLD 230 Co-Requisites: WLD 260L Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WLD 260L - Capstone Project Lab 0 Cr. Contact Hours Per Week: 3 Lab This is the required lab course associated with WLD 260. (See the WLD 260 course description for details.) Pre-Requisites: WLD 210, WLD 220, WLD 230 Co-Requisites: WLD 260 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
Wine and Beverage
	WBV 101 - Viticulture and Winemaking 3 Cr. Contact Hours Per Week: 2 Lec., 3 Lab This course will concern itself with the process of viticulture (grape growing) and the process of wine making. Issues such as climate, altitude, sunlight, and soil will be studied. The wine making process will be taught from harvest to fermentation, through aging and bottling. Usually offered in Fall semester Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 102 - Distilled Spirits 3 Cr. Contact Hours Per Week: 3 Lec. An in-depth look at distilled spirits other than wine. Brewed beverages, brandy, liqueurs, distilled spirits, low and non-alcoholic beverages will be studied. An understanding of the products and methods used to produce such items will be detailed. Topics such as merchandising, marketing, purchasing, storage and cost control will be covered from a management perspective. Usually offered in Fall semester Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 103 - Coffees of the World 3 Cr. Contact Hours Per Week: 3 Lec. An extensive study of coffees and teas from around the world. The historical and cultural prospective will be discussed. Characteristics specific to each region will be studied and identified for their unique traits. Production of coffee and tea from the field to the table will be highlighted. Usually offered in Fall semester Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 104 - Winery Operations 3 Cr. Contact Hours Per Week: 2 Lec., 3 Lab This course will study winery operations from a management perspective. Starting with grapes and growing to harvest and bottling. Product sales and marketing will be discussed through the benefits of tours, tasting, and retail sales. Laws and regulations pertaining to New York as well as other wine growing regions within the United States will be covered. Usually offered in Spring semester Pre-Requisites: WBV 101 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 105 - Sensory Evaluations 3 Cr. Contact Hours Per Week: 3 Lec. This course provides for an overview of the sensory process applied to beverage evaluation. Evaluation will be based on visual olfactory and taste examination. The student will be able to identify the primary taste characteristics: sweet, sour, bitter, and salty. Beverage sensory evaluation will cover coffee, tea, beer, wine and distilled spirits. Usually offered in Fall and Spring semesters Pre-Requisites: WBV 101, WBV 106, WBV 107 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 106 - New and Old World Wines 3 Cr. Contact Hours Per Week: 3 Lec. This course will concern itself with the differences between old world and new world wines. Old world wines will consist of Eastern and Western Europe, as well as The Mediterranean. New world wines will cover North America, South America, Africa, New Zealand and Australia. The production methods of each region will be delivered. Usually offered in Fall semester Pre-Requisites: WBV 101, WBV 104 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 107 - Wine Chemistry 3 Cr. Contact Hours Per Week: 2 Lec., 3 Lab Wine making is an applied science. In this course students will learn both the detailed chemical and biochemical reactions involved in wine, as well as the various treatments and chemical analysis techniques required for successful wine making. This course‚ also introduces the principle chemical and microbiological factors and analyses that influence quality wine production. Developed with specific winemaking stages in mind, the course combines theory with applied analytical methods so that the student can understand how and when to apply specific analyses as part of an integrated program of winery quality control. Microbial control from grape harvest to bottling of wine is explored and emphasis is given to competency in the theory and evaluation of an array of analyses used in quality control. Usually offered in Fall semester Pre-Requisites: WBV 101, WBV 104 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 108 - Wine Regulations 3 Cr. Contact Hours Per Week: 3 Lec. This course will provide an in-depth look at the governmental regulatory bodies of each wine producing nation and region. The legal aspect of operating a winery along with tax requirements will also be studied. Usually offered in Spring semester Pre-Requisites: WBV 101, WBV 104, WBV 106, WBV 107 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule
	WBV 109 - Food and Wine Pairings 3 Cr. Contact Hours Per Week: 2 Lec., 3 Lab This course will be theoretical in nature for 51% of its content and field studied for 49%. Lecture content will include the use of audio-visual aids and guest speakers. Field content will include food and wine pairings at area restaurants and wineries. Usually offered in Spring semester Pre-Requisites: WBV 101, WBV 104, WBV 106, WBV 107 Concurrent Requirement: WBV 105, WBV 108 Click here for the Summer 2024 Class Schedule Click here for the Fall 2024 Class Schedule

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