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Viticulture and Enology Option
| Plant Materials | ||
| HORT 251 | TEMPERATE TREE FRUIT, BERRIES, GRAPES, AND NUTS | 2 |
| Ecology | ||
| Select one course from the following: | 3-4 | |
| ECOLOGY | ||
| PLANT ECOLOGY | ||
| ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | ||
| Technology | ||
| PBG 430 | PLANT GENETICS | 3 |
| Horticultural Communication | ||
| HORT 407 | SEMINAR | 1 |
| HORT 411 | HORTICULTURE BOOK CLUB | 1 |
| Writing Intensive Course | ||
| HORT 318 | ^APPLIED ECOLOGY OF MANAGED ECOSYSTEMS | 3 |
| Capstone | ||
| HORT 481 | HORTICULTURE PRODUCTION CASE STUDIES | 4 |
| Horticultural Science and Technology | ||
| HORT 360 | IRRIGATION AND DRAINAGE | 4 |
| Select one course from the following: | 3-4 | |
| METALS AND WELDING | ||
| ENGINE THEORY AND OPERATION | ||
| FARM IMPLEMENTS | ||
| DEVELOPMENTS IN AGRICULTURAL MECHANICS | ||
| ORGANIC FARMING AND GARDENING | ||
| PERMACULTURE DESIGN AND THEORY: CERTIFICATE COURSE | ||
| PRINCIPLES OF TURFGRASS MAINTENANCE | ||
| PRECISION AGRICULTURE | ||
| INSECT AGROECOLOGY | ||
| PLANT BREEDING | ||
| NUTRIENT CYCLING IN AGROECOSYSTEMS | ||
| Viticulture | ||
| HORT 451 | TREE FRUIT PHYSIOLOGY AND CULTURE | 4 |
| or HORT 452 | BERRY AND GRAPE PHYSIOLOGY AND CULTURE | |
| HORT 453 | GRAPEVINE GROWTH AND PHYSIOLOGY | 3 |
| HORT 454 | PRINCIPLES AND PRACTICES OF VINEYARD PRODUCTION | 3 |
| Fermentation Foundation Sciences | ||
| BB 314 | CELL AND MOLECULAR BIOLOGY | 4 |
| or BB 350 | ELEMENTARY BIOCHEMISTRY | |
| CH 331 | ORGANIC CHEMISTRY | 4 |
| CH 332 | ORGANIC CHEMISTRY | 4 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| Fermentation Science | ||
| FST 466 | CHEMISTRY AND BIOCHEMISTRY OF WINE | 3 |
| FST 467 | PRODUCTION AND ANALYSIS OF WINE | 5 |
| Business Management | ||
| Select one course from the following: | 3-4 | |
| AGRICULTURAL AND FOOD MANAGEMENT | ||
| AGRICULTURAL AND FOOD MARKETING | ||
| *INTRODUCTION TO ENVIRONMENTAL ECONOMICS AND POLICY | ||
| *INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS | ||
| INTRODUCTION TO ENTREPRENEURSHIP | ||
| ACCOUNTING FOR DECISION MAKING | ||
| FAMILY ENTERPRISE GOVERNANCE | ||
| Ecology and Sustainability Ecosystems Courses | ||
| Meets Synthesis requirements. Each course must be from a different department. | ||
| Contemporary Global Issues | ||
| Select one course from the following: | 3-4 | |
| *NATURAL RESOURCE ECONOMICS AND POLICY | ||
| *ENVIRONMENTAL ECONOMICS AND POLICY | ||
| *HUMAN IMPACTS ON ECOSYSTEMS | ||
| *WORLD FOOD CROPS | ||
| *ISSUES IN NATURAL RESOURCES CONSERVATION | ||
| *GLOBAL CRISES IN RESOURCE ECOLOGY | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| *GEOGRAPHY OF INTERNATIONAL DEVELOPMENT AND GLOBALIZATION | ||
| *POLLINATORS IN PERIL | ||
| *SUSTAINABLE COMMUNITIES | ||
| *FORESTS, WOOD, AND CIVILIZATION | ||
| *BIODIVERSITY: CAUSES, CONSEQUENCES, AND CONSERVATION | ||
| Science, Technology and Society | ||
| Select one course from the following: | 3-4 | |
| *INTRODUCTION TO FOOD SYSTEMS: LOCAL TO GLOBAL | ||
| *CONTENTIOUS SOCIAL ISSUES IN ANIMAL AGRICULTURE | ||
| *HUMAN ECOLOGY | ||
| *FUNGI IN SOCIETY | ||
| *SUSTAINABLE ENGINEERING | ||
| ^ENVIRONMENTAL CASE STUDIES | ||
| *GENES AND CHEMICALS IN AGRICULTURE: VALUE AND RISK | ||
| *AGROFORESTRY | ||
| *CONSENSUS AND NATURAL RESOURCES | ||
| FOOD LAW | ||
| *SUSTAINABILITY FOR THE COMMON GOOD | ||
| *INTRODUCTION TO WATER SCIENCE AND POLICY | ||
| *INTRO TO COMMUNITY ENGAGEMENT AND COMMUNITY-BASED DESIGN | ||
| *PESTS, PLAGUES AND POLITICS | ||
| *ENVIRONMENTAL HISTORY OF THE UNITED STATES | ||
| *HISTORY OF TECHNOLOGY | ||
| ISSUES IN NUTRITION AND HEALTH | ||
| *ENERGY ALTERNATIVES | ||
| *SCIENTIFIC REASONING | ||
| SCIENCE AND POLITICS | ||
| ^WORLD SOIL RESOURCES | ||
| *SUSTAINABILITY ASSESSMENT | ||
| Total Credits | 66-71 | |
*
Baccalaureate Core Course (BCC)
^
Writing Intensive Course (WIC)
