Viticulture, Enology, and Wine Business

The Viticulture and Enology program provides students with a comprehensive foundation in grape production, winemaking, and wine business. The curriculum integrates scientific principles, applied technical skills, and industry practices to prepare students for workforce entry in vineyards, wineries, and related sectors, as well as for transfer to four-year institutions in viticulture, enology, or plant science–related fields for those who choose to continue their educational careers. Coursework includes plant physiology, soil science, irrigation and nutrient management, pest and disease management, grape production systems, winemaking processes, and wine marketing and business operations.

Program requirements include completion of core courses in viticulture, enology, and supporting agricultural sciences, along with hands-on laboratory and field-based experiences. Some courses may require concurrent enrollment in laboratory sections.

Recommended preparation includes basic skills in reading, writing, and mathematics sufficient for college-level coursework. Students should be prepared to engage in outdoor fieldwork and laboratory activities that may involve physical tasks.

Upon completion of the program, students will be able to apply principles of grapevine biology and soil–plant relationships to vineyard management; demonstrate foundational winemaking techniques and an understanding of fermentation processes; evaluate environmental and management factors affecting grape and wine quality; and analyze basic wine business and marketing strategies within a regional and global industry context.

Enrollment and completer projections are preliminary due to the program’s substantial revision and lack of historical data specific to viticulture and enology. Initial enrollment is conservatively estimated at 15-20 students annually based on typical cohort sizes for specialized CTE programs. Using an estimated completion rate of 60–70%, annual completers are projected at approximately 20-30 students once the program is fully implemented.

The Viticulture and Enology program at Mt. San Jacinto College has a primary occupational goal of preparing students for employment in the regional wine and grape industry. The program focuses on developing technical and applied skills in vineyard management, grape production, winemaking, and wine business operations to meet workforce needs in a specialized agricultural sector.

The Temecula Valley wine industry represents a significant and growing component of the regional economy, supporting employment across vineyard operations, winery production, and related business activities. This program is designed to address industry demand for a workforce with scientific knowledge, technical competencies, and practical experience in modern viticulture and enology practices.

In addition to its occupational focus, the program supports transfer to four-year institutions for students seeking advanced study in viticulture, enology, plant science, or related disciplines.

The program requirements are designed to provide a structured progression of knowledge and skills that align with the program’s occupational and transfer goals. Foundational coursework in plant science, soil science, and related agricultural disciplines introduces students to core biological and environmental principles that underpin grape production, including plant physiology, soil-plant relationships, and resource management.

Building on this foundation, specialized coursework in viticulture and enology develops applied competencies in vineyard management, grape production systems, and winemaking processes. Students engage in laboratory and field-based experiences that reinforce technical skills and industry practices essential for vineyard and winery operations. Coursework in wine business complements the technical components of the program by introducing students to marketing, sales, and operational aspects of the wine industry.

Together, the program requirements are intentionally sequenced to move students from foundational knowledge to applied practice, ensuring preparation for entry-level employment while maintaining alignment with lower-division coursework required for transfer to four-year institutions.