Cellar Operation Technology
VIN 259 - Cellar Operation Technology is designed for the individual anticipating a career in the wine industry -- utilization of mid-sized to larger wineries with a track record of experience in operating variety of wine processing and laboratory equipment to provide broader base of training opportunities for student interns. This course is designed to provide a student who has completed major course sequences with an intense level of practical and realistic winery operation experiences, sufficient to equip him/her with sufficient skills and work experience for an entry-level position in the wine industry. Students involved in this program are “invited” to participate in experiences at a supporting winery, and are expected to use the time and opportunities to further their understanding of the winemaking process and common winery operations.
A VESTA faculty member will act as coordinator to this course. The coordinator will facilitate the selection/assignment process between students and wineries, will interact with on-site supervisors, and make site visits in order to track student participation and troubleshoot any problems that occur. The VESTA Course Coordinator will be the “faculty of record” for purposes of assigning grades to the student participants. Grades will only be assigned following review of student portfolios prepared by participating wineries and consultation with student’s on-site supervisors.
VESTA Approved Practicum Site
VESTA approved practicum site will consist of the following characteristics and must be approved by the VESTA Program Officers.
3+ employees (including working owners and temporary/part time employees)
An active Barrel program or access to one at a neighboring facility.
5+ years commercial experience
Willingness to provide a training experience for the VESTA student.
Access to the following equipment: Crusher, Destemmer, Press, Filtration system, Bottling line, Pumps
Participating winery sites are expected to have expertise and experience, scope of facilities and scale of operation, and a willingness to work with the student in exposing him/her to common winemaking activities during wine transfer, fining, stabilization, clarification, blending, and bottling. Participating wineries will be compensated for the time spent with the student. Winery personnel acting as student supervisors are obligated to provide a variety of realistic experiences, as well as, follow-up and written evaluation of the student’s performance to be added to student’s portfolio. Winery personnel will be consulted, but are not ultimately responsible for grade received by student for VIN 259.
Student participants are expected to have completed the basic courses for the Certificate or Associate of Applied Science Degree in Enology. This course requires a 64 hour commitment of time during the spring semester at a winery of sufficient scale and commercial experience to provide the variety of actual work experiences necessary to complete this education package. Students are obligated to be enthusiastic, punctual, capable of following instructions, and able to work cooperatively with supervisors, as well as other winery personnel.
VESTA personnel agree to the following:
To provide pertinent information to the winery regarding the intern upon student authorization.
Regular contact by VESTA Internship Coordinator with mentor and student regarding internship progress.
Collection of formative and summative evaluation information.
Serve as a single point of contact.