1. Identify the morphological characteristics of leaves and clusters that allow grape wine and table grape varieties to be distinguished from each other and choose wine grape varieties to match differences in soils and climates.
2. Know how grape buds develop vegetative and floral organs, how to conduct the procedures and practices used to prune grape vines on major trellising systems and identify and control major pruning related diseases.
3. Apply fundamental knowledge of economic cost-return, biometeorology, soil science, soil water relations and plant physiology (water relations, nutrition, hormones) to vineyard management practices and they will know the basics of vine water relations of grapevines grown in the field and how to assess and control vine and soil water status and they will recognize the seasonal dynamics of nitrogen and potassium within the grapevine and how this impacts decisions related to vineyard fertilization practices.
4. Identify major world wine regions and compare wine styles and wine varietals across these areas.
5. Appreciate the physicochemical factors of the edaphic and aerial environment impacting vine growth and development in general, and grape and wine attributes where possible and be able to discriminate between myths and established facts regarding wine grape quality.
6. Know and apply post-harvest practices associated with table grapes and raisins.
7. Know the biology and symptomatology of the most common pests and diseases of grapevines in California and interpret the relationship between disease or pest damage in the vineyard with grape or wine quality.
8. Apply and explain basic grape and wine analytical procedures and be able to interpret data from more complex secondary procedures.
9. Recognize the importance and impact of each of the steps of the winemaking process from vineyard harvest through wine ageing and bottling and they will be able to problem solve in production situations using critical thinking and deductive reasoning.
10. Develop an analysis of the hazards and critical control points in winemaking and in production environments to better manage winery operations.
11. Recognize normal human sensory evaluation, learn to appreciate differences between analytical and consumer sensory evaluation and how to perform and interpret basic sensory tests.
12. Trust their noses and tongues during wine sensory evaluation.
13. Apply knowledge from organic and inorganic chemistry, microbiology, biochemistry and physical chemistry to wine, bottling and related stability phenomena.
14. Identify hazards and proper use protocols for winery and laboratory equipment and be able to perform routine microbial assessments of sanitation efficacy.
15. Apply principles of scientific inquiry to investigate the impact of changes in experimental outcomes.
16. Express how winery design can influence wine ‘style’ and how wine ‘style’ can dictate winery design.
17. Know and identify the major microbial species found in wine using traditional microbial techniques and understand the rationale of taxonomic schemes and know the fundamental of microbial diversity and its assessment.
18. Communicate complex concepts in an understandable manner to the general public.
19. Work in teams to effectively complete complex tasks
20.Critical thinking skills able to be applied in production contexts