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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)
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General Science BI 211, BI 212, BI 213. *Principles of Biology (4,4,4) Plant Materials (5-7 credits) Select two of the following courses: |
Agricultural Sciences BOT 350. Plant Pathology (4) Horticulture Hort 111. Introduction to Horticultural Crop Production (2) |
Option Requirements
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Viticulture HORT 251. Temperate Tree Fruits, Grapes, and Nuts (2) Horticulture Synthesis HORT 300. Introduction to Crop Production (4) |
Foundation Sciences BI 314. Cell and Molecular Biology (4) FST 251. Intro to Wines, Beers, and Spirits (3) |