2020-2021 Student Catalog 
    Jul 25, 2021  
2020-2021 Student Catalog [ARCHIVED CATALOG]

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Winery Operations, A.A.S.

Contact Information

Program Requirements

Typical Program

Degree/Certificate:    Associate in Applied Science Degree
HEGIS Code:            5402
SUNY Code:             2237
Major Code:             WNOP

The Career

The Niagara Region is developing into a world-class wine making region through the Niagara Wine Trail. The need for qualified members of the wine and beverage industry has never been more evident. Local research indicates that 75 percent of the local wineries would employ graduates of the Winery Operation program.

The NCCC Approach

The Winery Operations program is centered on providing theory and hands-on application to students interested in the fast growing Niagara Wine Region. Students will work at local vineyards, learning to plant, prune, harvest, crush and make wine. Through interaction with wine professionals, students will be prepared to enter the wine industry at above entry-level positions. The program also contains a series of business electives that will cover the business aspect of operating a winery.


Students admitted in fall, spring and summer.

Program Goals and Objectives

Upon completion of the program the graduates will:

  • Secure employment at a vineyard/winery
  • Complete four General Education Requirements

Program Learning Outcomes

Upon completion of this program, the student will:

  • Perform the necessary skills for seasonal vineyard operations of pruning, disease and pest control, grapevine canopy management, crop regulation and how they relate to wine quality.
  • Successfully manage a vineyard
  • Develop plans for an integrated pest management program with the intent of maximizing wine quality
  • Evaluate property for vineyard development through site orientation, slope, water and air drainage, soil composition and location
  • Prepare reports to track ripening data, vineyard pesticide application, ground cover and canopy control
  • Demonstrate an understanding of the government regulations (OSHA) related to pesticide use, field sanitation and employment regulations to maintain appropriate compliance through participation in a course for certified pesticide applications
  • Incorporate the science of wine making, including the appropriate micro biological principals and sanitation requirements to analyze their impact on final wine quality
  • Discuss marketing, selling, retailing and visually merchandising cool-climate wines, in particular New York and Niagara Escarpment wines, to tasting-room patrons.
  • Identify wine varieties and describe the historical and cultural geography of the wines of the world and the context of how cool-climate New York and Niagara Escarpment wines fit into the wine market place

Program Requirements (WNOP)

  1. A total of at least 64-credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.
  3. Winery:  A minimum of 18-credit hours to include:
  4. Viticulture: A minimum of 14-credit hours to include:
    VIN 146 - Introduction to Enology  
    VIN 148 - Winery Sanitation  
    VIN 213 - Regional Vineyard Management  
    VIN 268 - Wine & Must Analysis  
    VIN 293 - Soils for Viticulture  
  5. Social Science:  A minimum of 3-credit hours to include:
    GEO 101 - Introduction to Geography  
  6. Foreign Language:  A minimum of 3-credit hours to include:
    ___  ___  SUNY General Education Foreign Language (FL) elective  
  7. Humanities:  A minimum of 6-credit hours to include:
  8. Business:   A minimum of 9-credit hours to include:
  9. Mathematics:  A minimum of 3-credit hours to include:
    MAT ___ Liberal Arts Mathematics by advisement  
  10. Science:  A minimum of 3-credit hours to include:
    BIO 230 - Introduction to Soil Science  
    BIO 230L - Introduction to Soil Science Lab  
  11. Arts or Western Civilzation/Liberal Arts elective:  A minimum of 3-credit hours to include:
    ART   ___ - Arts (AR) or Western Civ (WC)/Liberal Arts elective  OR
    MUS  ___ - Arts (AR) or Western Civ (WC)/Liberal Arts elective  OR
    THA   ___ - Arts (AR) or Western Civ (WC)/Liberal Arts elective  
  12. Health and Physical Education:  A total of 2-credit hours to include:
    HED 214 - Advanced First Aid and CPR  


Typical Program

Because the Niagara Falls Culinary Institute (NFCI) is not a branch campus, students enrolled at NFCI must take at least one course on the Sanborn campus that is required in the program.


*  Dependent upon the fulfillment of Academic Foundations requirements.

Scholarship Opportunities

There are several scholarships available to NCCC students.  Scholarship deadline dates vary each semester.  For more information, please visit the scholarship webpage at www.niagaracc.suny.edu/scholarships. The NCCC Scholarship Office is located within the Financial Aid Complex, A-114 or by phone (716) 614-6205.