Winery Operations, AAS

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.

Admission

Students admitted in September and January.

Program Goals and Objectives

Upon completion of the program the graduates will:

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

Student 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.