Degree/Certificate: Associate in Applied Science Degree
HEGIS Code: 5402
SUNY Code: 11764
Major Code: VITI
Viticulture is designed as a program that focuses on the application of scientific and agribusiness principles to the production of grapes and the wine business. The program includes instruction in grapes and wines of the world, grape production, plant biology, chemistry, food science and safety, soil science, pest management, and marketing and business management. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course.
The NCCC Approach
Viticulture is designed to teach students about grape production. Topics will 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. Current practices for establishing a commercial vineyard will also be covered.
Students are required to partner with an approved vineyard to participate in the required field experience portion of the course.
With our new Niagara Falls Culinary Institute, Viticulture students will have the most unique of experiences getting real-life, hands-on knowledge in a wine boutique and a student-run fine dining restaurant.
Students admitted in fall, spring and summer.
Program Goals and Objectives
Upon completion of the program the graduates will:
- Understand the growing characteristic of vinifera and lambrusca grape varietals.
- Gain vineyard employment at New York State wineries.
- Determine the correct harvest time for specific grape varietals.
Student Learning Outcomes
Upon completion of this program, the student will:
Prepare a cost comparison and return on investment for establishing a vineyard.
Discuss grapevine cultivars and their popularity.
Explain how to select rootstocks for a specific vineyard site.
Perform soil sampling.
Distinguish between trellis types and discuss the differences between types.
List the most common grape vine diseases in Western New York.
Discuss sustainable practices including their advantages and disadvantages.