Winemaking Basics (C15250WN)
Certificate
NCCCS requires that all students must be 21 years of age or older by the start of all BDF and VEN prefix courses
Students may be required to take developmental courses in Math and/or English as a result of high school GPA or pre-enrollment placement tests. Therefore, the student may need more than the minimum number of semester hours listed for graduation. Consult a program advisor for more information.
It is strongly recommended to be currently enrolled in MAT 110 or to have completed MAT 110 with a grade of C or better for successful completion of this certificate.
Fall Semester (4 Credits)
course | class | lab | Clinic | work Exp. | credit |
|---|---|---|---|---|---|
BDF 111 BDF Safety & Sanitation | 1 | 2 | 0 | 0 | 2 |
BDF 125 Bev Tech & Calculations | 1 | 3 | 0 | 0 | 2 |
Spring Semester (4 Credits)
course | class | lab | Clinic | work Exp. | credit |
|---|---|---|---|---|---|
BDF 115 Applied Craft Bev Microbiology | 3 | 2 | 0 | 0 | 4 |
Demand Dependent (8 Credits)
course | class | lab | Clinic | work Exp. | credit |
|---|---|---|---|---|---|
VEN 133 Intro to Winemaking | 3 | 0 | 0 | 0 | 3 |
VEN 283 Wine Production and Analysis | 2 | 6 | 0 | 0 | 5 |
Total Semester Credit Hours in Program 16