The Oregon wine industry has experienced steady growth since wine grape production began in 1961. Oregon now ranks second nationally in number of wineries, and Oregon wine production output is the fourth highest in the United States. Vineyards and wineries have also become an integral part of the Oregon tourism industry.
The Viticulture and Enology curriculum addresses the educational needs of vineyard managers and professionals. The curriculum stresses active learning, case studies about real-world situations, and integrating ideas and facts from many different subjects. Viticulture and Enology graduates will be active learners, and possess the skills prized by employers. They will have a broad, thorough knowledge of viticulture and related topics, and will understand how their actions in the field affect the quality of the finished wine. They will be able to think critically. They will be skilled in finding and using information, as well as synthesizing information from many sources to analyze novel situations and solve problems in the field.
Horticulture Core (70-81 credits)
General Science BI 211, BI 212, BI 213. *Principles of Horticulture HORT 111. Introduction to Horticultural | Agricultural Sciences BOT 350. Intro to Plant Pathology (4) Plant Materials Grapes, and Nuts (2) alt. year |
Option Requirements
Foundation Sciences
BI 314. Cell and Molecular Biology (4)
BB 350. Elementary Biochemistry (4)
BOT 331. Plant Physiology (4)
CH 331. CH 332. Organic Chemistry (4, 4)
MB 302. General Microbiology (3)
Horticulture Synthesis
HORT 302. Principles of Horticultural
Technology (4)
HORT 481. Case Studies in Horticultural
Systems Management (4)
Viticulture
HORT 311. ^Plant Propagation (4)
HORT 316. Plant Nutrition (4)
HORT 452. Berry and Grape Physiology and
Culture (4) alt. year
HORT 453. Grape Growth Physiology
(3) alt. year
HORT 454. Principles, Practices of Vineyard
Production (3) alt. year
Footnotes:
*Baccalareate core course
^Writing intensive course
