Winery Technology Degree 

Program description
This degree provides students with an understanding of principles and the application of technology associated with the production of wine. Students will have the opportunity to learn about quality wine making using appropriate production, processing, sanitation, quality control, and safety methods. Students will also apply methods to evaluate grape and wine quality.

Program outcomes
Students completing the AAS will be able to:

  • Perform wine production processes, including fermentation management, chemical adjustments to the juice/wine, racking and transferring juice/wine, utilizing filtration methods, and maintaining barrels.
  • Operate equipment used in winery operations as well as conduct preventative maintenance.
  • Maintain reports and keep accurate records of wine production for state and federal compliance regulations in addition to health and safety programs such as OSHA/WISHA.
  • Utilize quality assurance techniques and practices to perform chemical and lab analyses, and conduct sensory evaluation of wines.
  • Use learned management skills to supervise personnel and provide training of safety and work requirements
  • Develop a winery business management plan
FIRST YEAR
Fall Quarter
AG 120 Intro to WA Wines 2
AGSCI 101 Plant Science 5
AGSCI 135 General Viticulture 3
MATH 085 Beginning Algebra or higher 5
TOTAL 15
Winter Quarter
AG 125 Safety and Labor Mgmt 5
AGSCI 131 Terroir 3
BA 138 Written Business Communications 5
CHEM 100 Introduction to Chemistry 5
TOTAL 18
Spring Quarter
AGSCI 112 Essentials of Winemaking 3
BA 115 Business Math 5
BIOL 105 Fundamentals of Biology 5
CHEM 109/110 Principles of Chemistry 5
TOTAL 18
SECOND YEAR
Fall Quarter
AGSCI 202 Winery Operations I 3
AGSCI 212 Winemaking 5
ELECTIVE Elective 5
TOTAL 13
Winter Quarter
AGSCI 203 Winery Operations II 3
AGSCI 240 Winery Compliance 2
AGSCI 255 Advanced Winemaking 5
BIOL 105 Fundamentals of Biology 5
TOTAL 15
Spring Quarter
AGSCI 212 Winery Management 5
AGSCI 204 Winery Operations III 3
AGSCI 235 Viticulture 5
AGSCI 245 Sensory 3
TOTAL 16
AG 190 Co-op Work Experince a 4
TOTAL PROGRAM CREDITS 99

aThe work experience can be taken in the fall, winter, spring or summer quarters​

Course scheduling may change to meet program needs.​