Fall Course Schedule

Fall 2013


Viticulture & Enology Schedule of Classes
Hybrid (50/50 Internet/Classroom) Offerings

 FDST 1323 – Principles of  Viticulture I. Designed for training students entering the field of viticulture and enology in the basic principles underlying pruning, training, grafting, and propagation of vines; climatic requirements; utilization of crop; economic factors affecting choices of vineyard type and location.

Class Dates: September 21-22 & November 23-24; Saturday/Sunday (9:00 am – 6:00 pm)           


FDST 2319 – Principles of Enology II. Continuation of FDST 1320. Designed for training students entering the field of viticulture and enology in safety, sanitation procedures, analysis and operation of enology facility equipment. Prerequisite: FDST 1320 or instructor’s consent.                   

Class Dates: September 7-8 & December 7-8; Saturday/Sunday (9:00 am – 6:00 pm)      


FDST 1370 Grapevine Biology. The study of grapevine biology including taxonomy, distribution, morphology, physiology, genetics, and improvement.         

Class Dates: September 28-29 & October 19-20; Saturday/Sunday (9:00 am – 6:00 pm)


FDST 2371 Grape and Wine Chemistry. An overview of the chemistry of grapes and wine with a focus on the impact of viticultural and enological factors. Topics include acids, sugars, phenolics, fermentation end- products, additives, winemaking units and calculations, and soil chemistry.

Class Dates: September 14-15 & October 5-6; Saturday/Sunday (9:00 am – 6:00 pm)



On-Site Offerings

 FDST 2333 Wine Types and Sensory Evaluation. A study of the major types of wines including factors that affect quality with an emphasis on the development of sensory evaluation techniques.

Class Dates: Thursdays (3:00 pm – 6:00 pm)


HALT 1401 Principles of Horticulture. An overview of the horticulture industry, plant science, terminology, classification, propagation, environmental responses, and careers and opportunities in the field of horticulture.

Class Dates: Wednesdays (3:00 pm – 6:00 pm)



Self Study Offerings


FDST 2286 – Internship – Food Science   A work-based learning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer.



The dates listed under each class are required classroom meetings that each student must attend. Students will log onto Grayson Portal (via www.grayson.edu) to access Campus Connect (on-line registration) and the Blackboard system (course/program content). The Blackboard system will be available for student access on the first day of class. All on-site classes and hybrid weekend sessions will meet at the T. V. Munson Viticulture & Enology Center on Grayson College’s west extension. 


Contact Dr. Justin Scheiner at scheinerj@grayson.edu for additional program information. 

“Rider 50” Tuition:  $50 per credit hour. This fee is charged to students enrolling in the same course three or more times. All credit course tuition is based on residency.

The above schedule and the information within is subject to change without notice.

GC is an affirmative action/equal opportunity employer.