The Viticulture and Enology Technology curriculum is designed to prepare individuals for various careers in the grape growing and wine making industry. Classroom instruction, practical laboratory applications of viticulture/enology principles and practices are included in the program of study.
Course work in viticulture includes aspects of plant science, vineyard stock selection and propagation, soils, vine nutrition and pest management, planning, layout, economics and management of vineyards. Those interested in enology will receive training in the classroom, laboratory and field in the tools and techniques of wine making. Related courses in microbiology and fermentation science, sensory analysis, winery economics and marketing are offered.
Graduates should qualify for employment opportunities in vineyards, wineries, garden centers, greenhouses, related sales areas and government agencies. Graduates should also be prepared to take the North Carolina Pesticide Applicators Examination and the North Carolina Certified Plant Professional Examination.
This program focuses on the application of scientific and agribusiness principles to the production of grapes, the making of wine, and the wine business. Potential course work includes instruction in grapes and wines of the world; grape production; winemaking technology; plant biology; chemistry; food science, safety, and packaging; soil science; pest management; and marketing and business management.