Viticulture and Enology
Viticulture and Enology
Discover your passion for grape growing and winemaking with Highland Community College’s Viticulture and Enology program!
Start with the fundamentals in the fall and build toward Certificate A with hands-on learning in vineyard and winery production. Spring courses deepen your expertise, preparing you for careers as vineyard or winery technicians.
Our hybrid courses let you join in person in Wamego, KS, or online via Zoom—just be ready to have purple fingers during the required in-person capstone day.
Graduates pursue careers in vineyard management, winery operations, marketing, or even ownership. Uncork your future with HCC and be part of the next generation of winemakers!
Note: Students must be at least 21 years old and carry age verification at all times.
Helpful Resources
- Certificate A | Degree Map
- Certificate B | Degree Map
Available at These Locations
Wamego - Contact Highland Campus
606 West Main Highland, KS 66035
Viticulture and Enology Courses:
*This course is recognized by the Kansas Board of Regents as Common or Support course within the program.
ENO 116: Introduction to Enology (3 Credit Hours)
This introductory course is designed to provide students with an understanding of winemaking principles, including history, grape growing, chemistry, wine microorganisms, fermentation, and winery operations. It is intended for entrepreneurs to explore business opportunities and winery employees to gain career development. Coursework is expected to integrate lecture, discussion, guest presenters and field trips to operating vineyards and wineries. Students will make wine at home from a kit, track fermentation, make various chemical measurements, and provide one bottle of finished wine to the instructor at the conclusion of the course.
ENO 180: Science of Winemaking (3 Credit Hours)
Prerequisite: ENO116 and ENO 130, or Instructor Permission
This course will explore the interrelated chemical, biological, and physical mechanisms that are critical to wine production. This class will expand upon topics taught in Intermediate Enology, providing students with an understanding of the roles of microorganisms, the role of the physical and chemical treatments, and the various decisions that are presented to the winemaker throughout the lifetime of the wine. Laboratory analyses of a practical and useful nature are chosen to demonstrate various chemical, physical, and biochemical methods.
ENO 130: Intermediate Enology (3 Credit Hours)
Prerequisite: ENO116
This intermediate course is built on the fundamentals of science and technology in winemaking practices taught in Introduction to Enology. During this course, students will understand how the whole winemaking practice works and learn the scientific background for any decisions made during the process of winemaking. At the completion of the course students will understand winemaking calculations necessary for accurate, precise and safe additions to the wine. This class emphasizes the practical aspects to growing grapes and making wine.
ENO 266: Sensory Evaluation (3 Credit Hours)
Prerequisite: ENO116 or Instructor Permission
This course is intended for students who need to develop an understanding of the principles of sensory evaluation used in commercial winemaking. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will utilize sensory kits and workshops to further their sensory evaluation skills and techniques. Students must be at least 21 years old to enroll in this class.
VIN 111: Fundamentals of Variable Climate Viticulture (3 Credit Hours)
This course is designed to introduce students to current practices for establishing a commercial vineyard and maintaining its health and productivity. Topics include varietal selection, site selection, site preparation, equipment, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control, and vine disease control. Field practicum sessions consisting of 16 hours of hands-on experience will be scheduled in area vineyards.
VIN 135: Winter-Spring VIticulture (3 Credit Hours)
Prerequisite: None
This course is designed to provide students initiated in the field of viticulture with practical experience in winter and spring vineyard operations. This course offers an understanding of the obstacles and promise of growing grapes in cold climates. Topics include physical limits of grapes, pruning practices, trellis maintenance, and early season pest and canopy management practices.
VIN 215: Summer-Fall Viticulture (3 Credit Hours)
Prerequisite: VIN 111 or Instructor Permission
This course is designed to provide practical experience in summer/fall vineyard operations for students already initiated in the field of viticulture. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture. A minimum of 30 hours of field practicum are required along with a daily journal of practicum experiences.
VIN 211: Integrated Pest Management (3 Credit Hours)
This course focuses on how effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. The course will also examine the decisions that need to be made for managing all the normal cultural practices, such as planting, fertility, harvesting, and pruning, as well as managing the insect, disease, and weed problems that occur either regularly or sporadically. The information in this course will address management issues related to common, expected pest problems as well as the occasional appearance of minor pest problems.
Contact advising for options on business electives for the current or upcoming semester.
3 Credit Hours
This introductory course is designed to provide students with an understanding of winemaking principles, including history, grape growing, chemistry, wine microorganisms, fermentation, and winery operations. It is intended for entrepreneurs to explore business opportunities and winery employees to gain career development. Coursework is expected to integrate lecture, discussion, guest presenters and field trips to operating vineyards and wineries. Students will make wine at home from a kit, track fermentation, make various chemical measurements, and provide one bottle of finished wine to the instructor at the conclusion of the course.
3 Credit Hours
Prerequisite: ENO116 and ENO 130, or Instructor Permission
This course will explore the interrelated chemical, biological, and physical mechanisms that are critical to wine production. This class will expand upon topics taught in Intermediate Enology, providing students with an understanding of the roles of microorganisms, the role of the physical and chemical treatments, and the various decisions that are presented to the winemaker throughout the lifetime of the wine. Laboratory analyses of a practical and useful nature are chosen to demonstrate various chemical, physical, and biochemical methods.
3 Credit Hours
Prerequisite: ENO116
This intermediate course is built on the fundamentals of science and technology in winemaking practices taught in Introduction to Enology. During this course, students will understand how the whole winemaking practice works and learn the scientific background for any decisions made during the process of winemaking. At the completion of the course students will understand winemaking calculations necessary for accurate, precise and safe additions to the wine. This class emphasizes the practical aspects to growing grapes and making wine.
3 Credit Hours
Prerequisite: ENO116 or Instructor Permission
This course is intended for students who need to develop an understanding of the principles of sensory evaluation used in commercial winemaking. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will utilize sensory kits and workshops to further their sensory evaluation skills and techniques. Students must be at least 21 years old to enroll in this class.
3 Credit Hours
This course is designed to introduce students to current practices for establishing a commercial vineyard and maintaining its health and productivity. Topics include varietal selection, site selection, site preparation, equipment, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control, and vine disease control. Field practicum sessions consisting of 16 hours of hands-on experience will be scheduled in area vineyards.
3 Credit Hours
Prerequisite: None
This course is designed to provide students initiated in the field of viticulture with practical experience in winter and spring vineyard operations. This course offers an understanding of the obstacles and promise of growing grapes in cold climates. Topics include physical limits of grapes, pruning practices, trellis maintenance, and early season pest and canopy management practices.
3 Credit Hours
This course focuses on how effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. The course will also examine the decisions that need to be made for managing all the normal cultural practices, such as planting, fertility, harvesting, and pruning, as well as managing the insect, disease, and weed problems that occur either regularly or sporadically. The information in this course will address management issues related to common, expected pest problems as well as the occasional appearance of minor pest problems.
3 Credit Hours
Prerequisite: VIN 111 or Instructor Permission
This course is designed to provide practical experience in summer/fall vineyard operations for students already initiated in the field of viticulture. Students are required to partner with an approved vineyard to participate in the required field experience portion of the course, which will serve as work experience for those seeking employment in commercial viticulture. A minimum of 30 hours of field practicum are required along with a daily journal of practicum experiences.
Contact advising for options on business electives for the current or upcoming semester.