About This Program
The certificate in Viticulture provides students with the practical experiences and technological skills of the cultivation of grapes for making wine. This program emphasizes hands-on experiences and internships at local vineyards and wineries in Ohio.
Students who complete the certificate are qualified for positions in the commercial winemaking industry as a viticulturist, vineyard manager and assistant vineyard manager.
Contact Information
Program Delivery
Examples of Possible Careers and Salaries*
Farmworkers and laborers, crop, nursery, and greenhouse
- -3.3% decline
- 504,800 number of jobs
- $35,690 potential earnings
First-line supervisors of farming, fishing, and forestry workers
- 2.5% slower than the average
- 65,400 number of jobs
- $59,330 potential earnings
Separating, filtering, clarifying, precipitating, and still machine setters, operators, and tenders
- -4.3% decline
- 54,400 number of jobs
- $49,500 potential earnings
* Source of occupation titles and labor data comes from the U.S. Bureau of Labor Statistics' Occupational Outlook Handbook. Data comprises projected percent change in employment over the next 10 years; nation-wide employment numbers; and the yearly median wage at which half of the workers in the occupation earned more than that amount and half earned less.
Admission Requirements
The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.
Kent State campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, and the Twinsburg Academic Center, have open enrollment admission for students who hold a high school diploma, GED or equivalent.
Some programs may require that students meet certain requirements before progressing through the program. For programs with progression requirements, the information is shown on the Coursework tab.
International Students: All international students must provide proof of English language proficiency (unless they meet specific exceptions to waive) by earning a minimum 71 TOEFL iBT score, minimum 6.0 IELTS score, minimum 47 PTE score or minimum 100 DET score, or by completing the ELS level 112 Intensive English Program. For more information on international admission visit the admissions website for international students.
For more information on admissions, contact the Regional Campuses admissions offices.
Roadmap
This roadmap is a recommended semester-by-semester plan of study for this program. Students will work with their advisor to develop a sequence based on their academic goals and history. Courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.
Plan of Study Grid | Semester One |
|---|
| ENOL 14600 | INTRODUCTION TO ENOLOGY | 3 |
| VIN 11100 | INTRODUCTION TO VITICULTURE AND VINEYARD ESTABLISHMENT | 3 |
| | Credit Hours | 6 |
| Semester Two |
|---|
| VIN 11392 | WINTER VITICULTURE FIELDWORK (ELR) | 2 |
| VIN 11492 | SPRING VITICULTURE FIELDWORK (ELR) | 2 |
| VIN 11592 | SUMMER/FALL VITICULTURE FIELDWORK (ELR) | 2 |
| | Credit Hours | 6 |
| Semester Three |
|---|
BSCI 16001
| HORTICULTURAL BOTANY
or BOTANICAL VITICULTURE | 3-4 |
| VIN 21100 | INTEGRATED PEST MANAGEMENT | 2 |
| | Credit Hours | 5 |
| Semester Four |
|---|
| VIN 21300 | REGIONAL VINEYARD MANAGEMENT | 2 |
| VIN 29300 | SOILS FOR VITICULTURE | 3 |
| | Credit Hours | 5 |
| | Minimum Total Credit Hours: | 22 |
Program Learning Outcomes
Graduates of this program will be able to:
- Apply foundational viticultural practices, including plant science, soil structure, pest management and vineyard design.
- Implement technical skills in vineyard management — including planting, pruning, irrigation and canopy management — to promote vine health and optimize grape quality.
- Evaluate soil properties, climate conditions and topographical features to recommend suitable grape varieties and sustainable vineyard practices.
- Develop and implement pest and disease management strategies that balance economic productivity with environmental stewardship.
- Understand and apply best practices in grape harvest timing, handling and initial processing to ensure quality for winemaking or other grape uses.
- Integrate sustainable practices into vineyard operations, including resource conservation, biodiversity preservation and environmentally responsible pest and weed control.
- Identify key economic and marketing factors influencing the wine industry and demonstrate the ability to evaluate vineyard costs, budgets and profitability.
- Understand and adhere to legal and regulatory requirements related to viticulture, including agricultural safety, labor laws and environmental standards.
- Work collaboratively in vineyard operations and communicate effectively with industry professionals, including winemakers, other growers and business stakeholders.
