Winery and Viticulture Technician Program

Program Overview

Niagara College's Winery and Viticulture Technician program equips students with the skills and knowledge to succeed in the wine industry. Graduates are prepared for careers in vineyard management, winemaking, and other related fields. The program features hands-on learning, industry partnerships, and a focus on practical application. Graduates are highly sought after by employers in the wine industry.

Program Outline

Winery and Viticulture Technician Program at Niagara College

Degree Overview:

The Winery and Viticulture Technician program at Niagara College is a 2-year diploma program designed to equip students with the skills and knowledge necessary to succeed in the wine industry. Graduates will be prepared to work as key members of winery management teams, with expertise in vineyard development, maintenance, daily operations, wine sales, and marketing.

Highlights:

• The School of Wine, Beer and Spirits at Niagara College is renowned for its outstanding reputation with graduates, employers, and industry partners.
• Canada's first and only commercial teaching winery with state-of-the-art facilities, including an analysis lab and winemaking pilot systems.
• Extensive applied learning through a major project working with industry partners and opportunities to work at special functions held on and off campus.
• Graduates can further their learning with NC's Wine Business Management, Hospitality and Tourism Management, or International Business Management programs.

Outline:

The program is structured over five terms, with a total of 45 credits. The curriculum includes a mix of theoretical and practical courses, covering topics such as:

Term 1 (2024 Fall):

• MATH1112 - Mathematics for Winery and Viticulture (3 credits): This course provides students with the mathematical skills necessary for success in the program.
• OEVT1120 - General Viticulture (3 credits): This course introduces students to the fundamentals of viticulture, including vineyard establishment, soil management, and grapevine physiology.
• OEVT1121 - Winemaking I (3 credits): This course provides an introduction to the winemaking process, covering topics such as grape reception, crushing, fermentation, and wine stabilization.
• OEVT1122 - Sensory Evaluation of Wines I (3 credits): This course introduces students to the principles of wine tasting and sensory analysis.
• OEVT1125 - Introduction to Vine Biology (3 credits): This course explores the biology of grapevines, including their growth and development, and the factors that influence their productivity.
• OEVT1128 - Cellar Operations I (3 credits): This course introduces students to the equipment and procedures used in winery cellar operations.

Term 2 (2025 Winter):

• COMM1101 - Language and Communications (3 credits): This course develops students' communication skills, essential for effective interaction in the workplace.
• OEVT1221 - Vineyard Pruning and Maintenance Practices (3 credits): This course covers the techniques and principles of vineyard pruning and maintenance.
• OEVT1321 - Winemaking II (3 credits): This course continues the study of winemaking, focusing on advanced techniques and procedures.
• OEVT1324 - Wine Chemistry and Lab Analysis (4 credits): This course provides students with hands-on experience in wine chemistry and laboratory analysis.
• OEVT1421 - Wines of the Old World (3 credits): This course explores the wines of Europe, covering their history, production, and characteristics.
• OEVT1422 - Wine Marketing and Sales (3 credits): This course introduces students to the principles of wine marketing and sales, including market research, branding, and distribution.

Term 3 (2025 Spring):

• OEVT1223 - Cellar Operations II (3 credits): This course builds upon the knowledge gained in Cellar Operations I, covering advanced cellar techniques and procedures.
• OEVT1320 - Integrated Pest Management (3 credits): This course introduces students to the principles and practices of integrated pest management in vineyards.
• OEVT1325 - Viticulture Biology (3 credits): This course delves deeper into the biology of grapevines, focusing on their physiology, genetics, and breeding.
• OEVT1410 - Farm Equipment Operations (3 credits): This course provides students with hands-on experience operating farm equipment used in viticulture.
• OEVT1420 - Vineyard Management (3 credits): This course covers the principles and practices of vineyard management, including planning, budgeting, and record-keeping.
• OEVT1423 - Winery Management (3 credits): This course explores the principles and practices of winery management, including production planning, quality control, and financial management.

Term 4 (2025 Fall):

• OEVT1170 - The History of Ontario Wine (3 credits): This course explores the history of wine production in Ontario, covering its development, challenges, and successes.
• PRAC1157 - Field Placement - Winery and Viticulture (9 credits): This course provides students with practical experience working in a winery or vineyard setting.

Term 5 (2026 Winter):

• OEVT1224 - Wines of the New World (3 credits): This course explores the wines of the Americas, Australia, and New Zealand, covering their history, production, and characteristics.
• OEVT1226 - Wine Chemistry and Microbiology (4 credits): This course delves deeper into the chemistry and microbiology of wine, covering topics such as yeast fermentation, spoilage organisms, and wine stability.
• OEVT1323 - Winemaking III (3 credits): This course provides students with advanced winemaking skills, including the production of specialty wines such as icewine and sparkling wine.
• OEVT1425 - Organic and Biological Chemistry (4 credits): This course provides students with a foundation in organic and biological chemistry, essential for understanding the chemical processes involved in winemaking.
• OEVT1322 - Sensory Evaluation of Wines II (3 credits): This course builds upon the knowledge gained in Sensory Evaluation of Wines I, covering advanced wine tasting techniques and sensory analysis.

Assessment:

The program utilizes a variety of assessment methods, including:

• Assignments: Students complete written assignments to demonstrate their knowledge and critical thinking skills.
• Laboratory reports: Students write laboratory reports to document their experimental findings and analysis.
• Presentations: Students give presentations to demonstrate their communication skills and ability to convey technical information.
• Practical assessments: Students are assessed on their practical skills through hands-on activities and demonstrations.
• Field placement: Students are evaluated on their performance during their field placement, demonstrating their ability to apply their knowledge and skills in a real-world setting.

Teaching:

The program employs a variety of teaching methods, including:

• Lectures: Lectures are used to introduce students to key concepts and theories.
• Laboratory sessions: Laboratory sessions provide students with hands-on experience in winemaking, viticulture, and laboratory analysis.
• Field trips: Field trips to wineries and vineyards provide students with an opportunity to observe real-world practices and learn from industry professionals.
• Guest speakers: Guest speakers from the wine industry share their expertise and insights with students.
• Small group discussions: Small group discussions encourage student participation and critical thinking.

Careers:

Graduates of the Winery and Viticulture Technician program are prepared for a variety of careers in the wine industry, including:

• Laboratory or viticulture technician: These technicians perform laboratory analysis, conduct vineyard research, and assist with vineyard management.
• Vineyard manager: Vineyard managers oversee all aspects of vineyard operations, including planting, pruning, harvesting, and pest control.
• Winery or cellar technician: Winery technicians assist with winemaking operations, including grape reception, fermentation, and bottling.

Other:

• The program requires students to be a minimum of 18 years of age by the start of classes.
• Students are responsible for their own transportation to complete program requirements, which may not be readily accessible by public transportation.
• Students are responsible for ensuring they have a Microsoft Windows 10 based desktop or laptop system that meets the program's technology requirements.
• All costs associated with program requirements are the responsibility of the student.