I work at a vineyard in Nova Scotia Canada, My work requires a certificate in Viticulture in order to move higher in the ranks, dos this course provide a certificate that would be accepted here in Canada?
Thank you Jamie, for getting in touch.
Although we cannot guarantee that your certificate will be accepted, the knowledge and the skills you will learn from our course, should certainly be recognised. If you are with an employer, it is advisable to check with them before enrolling, to see if they have any particular requirements, or if they just want you to show that you have completed a bonafide and good quality course, which ours is.
Getting accreditation throughout the world for every course that we do, would be very difficult; the time involved alone would be prohibitive. Therefore, we have concentrated on some key areas. Please click on the following link to see our recognition and memberships. The fact alone that we are a provider for RHS courses, shows that we deliver good quality learning.
You may also like to look at our testimonials page, to see what previous students thought about us and what they were able to do with the qualifications they received.
I hope that this answers your questions and please come back if you need any more information.
Having read the details of the course I am very interested in enrolling but wonder what the maximum time scale is for completing the module is?
It's good to hear from you. You will be pleased to hear that there isn't a maximum time scale. We encourage our students to work at their own pace until they have completed their course.
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Viticulture 100 Hours Certificate Course
Viticulture course online. Learn the techniques and become a successful Vitculturalist. This course will help you develop an ability to select and cultivate appropriate varieties of grapes in different situations, and provide the knowledge to make informed decisions about the management of a vineyard. There are ten lessons covering the history of viticulture, the current state of the industry, wine and table grapes, dried grapes, cultural practices (trellising, soils, planting, pruning, irrigation, pests & diseases); vineyard design, improving quality, harvest & post harvest procedures, wine-making, marketing and more.
Learn to grow Grapes
A serious course for vineyard workers, hobby farmers, farm managers, amateur enthusiasts, or anyone working or aspiring to work in this industry.
Learning Goals: Viticulture BHT220
- Choose an appropriate site for a vineyard.
- Simple Soil tests
- Measuring phalt
- Water content of soil.
- Choose appropriate grape varieties for different situations.
- Develop criteria to be considered when selecting which grape varieties to grow.
- Devise a procedure to establish a vineyard.
- Specify the techniques used in the culture of grape vines.
- Specify a procedure for harvest and post-harvest treatment of grapes.
- Formulate marketing strategies for vineyard products.
- Explain the basic principles of wine making.
Lesson Structure: Viticulture BHT220
There are 10 lessons in this course:
- Nature and scope of the viticulture industry both locally and world wide
- Global viticulture
- Major winegrowing areas around the world
- The grape; genera and species
- Classification of grape varieties
- Table grapes
- Wine grapes
- Dried fruit
- Juice grapes
- Canned grapes
2 Climate and Soils
- Suitable climate and soil conditions for vineyard site establishment
- Temperature; temperature calculations; latitude-temperature index and degree days
- Soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels
- Understanding plant nutrition
- Soil water content
- Simple soil tests; naming the soil
- Problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues
3 Selecting Grape Varieties
- Appropriate grape varieties for different situations.
- Grape types
- Selection considerations
- Matching the variety with the site
- Varietal characteristics
- Selecting wine grapes
- Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
- Vitis rotundifolia
- Wine grapes; raisin grapes; juice grapes
- Importance of rootstocks
- Purchasing plants
4 Vineyard Establishment
- Procedure to establish a vineyard
- Vineyard planning
- Site planning
- Vineyard layout
- Site preparation
- Planting the vines
- Vine spacing
- Shelter belts
- Crop infrastructure
5 Grapevine Culture Part A (Training & Pruning)
- Techniques used in the culture of grape vines
- Pruning and training vines
- Shoot spacing
- Bud numbers
- Vine spacing
- How much to prune
- Machine pruning
- Summer pruning
- Combination pruning
- Pruning sultana vines
- Trellis construction
- Guyot system
- Geneva double curtain system
- Head training
- Kniffen systems
- Umbrella kniffen system
- Pergola training system
6 Grapevine Culture Part B (Weeds, Pests & Diseases)
- Types of weeds
- Controlling weeds
- Safety proceedures when using agricultural chemicals
- Laws and guidelines
- Types of chemicals
- Weed management before planting
- Weed management in new vineyards
- Weed management in established vineyards
- Integrated pest management
- Pest control in vineyards
- Grape berry moth
- Grape mealy bug
- Grape leaffolder
- Grapevine rust mite
- Grape blossom midge
- Flea beetles
- Birds and arge animals
- Disease control in vineyards
- Fungal diseases; rots; mildew; eutypa dieback etc
- Bacterial diseases
- Organic culture of grapes; organic pest and disease control
- Companion plants
- Managing environmental problems including air, water, damage, frost, hail, wind and shade
- Water mangement; runoff; water saving
- Grape clones and varieties
7 Grapevine Culture Part C (Irrigation & Feeding)
- Irrigating and feeding grapes
- Excessive irrigation
- Seasonal effects of irrigation
- Drip irrigation
- Monitoring and timing
- Feasibility of irrigation
- Design considerations
- Soil and water
- Measuring water available to plants
- Calculating permanent wilting point
- Calculating field capacity of a vineyard
- Available moisture range
- Measuring air filled porosity
- Estimating water
- Rate of growth
- Drainage in vineyards; improving subsoil and surface drainage; subsurface drainage
- Soil fertility; choice of fertilizer; timing of application; fertigation
8 Improving Grape Quality
- Ways to ensure or improve grape quality.
- Plant stock
- Crop management
- Post harvest impact on quality
- Improving flower and fruit set
- Second set
- Berry thinning
9 Harvesting & Selling
- Procedure for harvest and post-harvest treatment
- Testing for ripeness
- Influence of weather
- Harvesting techniques
- Selling grapes
- Vineyard resume
- Selling grapes
- Marketing contracts
- Selling online
- Developing a marketing plan
- Market research
- Legal considerations with marketing
- Basic principles of wine making
- Overview of winemaking process
- Production principles
- Making white wine
- Making red wine
Each lesson culminates in an assignment which is submitted to the Academy, marked by the Academy's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Excerpt From The Course
ESTABLISHING A NEW VINEYARD
Care and consideration should be taken in selecting a site and establishing a new vineyard. Good planning and site establishment will make management easier and improve chances of vineyard success. Vineyard establishment generally involves several key aspects. These include planning, site preparation, soil conditioning, installing cropping infrastructure such as irrigation and trellises, installation of other infrastructure such as roadways and packing sheds, and plant establishment.
Every vineyard needs a plan specifically tailored to the site, the locality, the scale of the enterprise and the owners’ requirements. Given that each enterprise has different priorities, and operates under a different set of circumstances, it is impossible to follow a "generic" or standard approach to planning.
You do need to plan all aspects which are important to your operation, including production, finance, land care, facility and equipment management, marketing, product processing (if relevant), and physical layout (ie. design of the property).
A well-organised and experienced grower may not need to be too rigid in adhering to a procedure like this; however, many growers will find a real benefit in working through a systematic procedure "on paper".
The surest way to succeed is to move through this procedure step-by-step; writing down everything as you go. This gives you a chance to ponder over what you have written, add new thoughts, or make alterations.
The grower needs to make decisions every day, but each decision varies in terms of:
Some decisions will have a greater impact than others (eg. buying new land or changing agents). Obviously more significant decisions warrant more careful planning.
Some decisions need to be made repeatedly and frequently (eg. managing weeds, irrigating, buying fertiliser or machinery).
Good planning may involve establishing a procedure to help with such decisions (eg. re-order when the quantity in stock drops to a certain level).
Some decisions need to be made straight away (eg. a regular weeding schedule, soil moisture monitoring, treatment of a serious disease), while others might not matter if they are delayed (eg. replacing a fence).
Some decisions are more permanent (eg. planting a new variety), while others are easier to change (eg. the amount of water applied a particular point in time).
Good planning will assist the viticulturist in developing a vineyard that maximises the effect of positive elements of the site, such as aspect or soil type, and minimises the effect of negative elements, such as frost potential.
Drawing a Vineyard Plan
The first step in a property development strategy is to draw a vineyard plan. Drawn to scale and illustrating important attributes such as contours, creeks or streams, hills, cliffs, and other features, this map will aid in the appropriate exploitation of usable land. Details such as existing trees, river banks, fences, soil types, direction of summer and winter winds, will aid all future planning processes. If you have recently purchased the property, some of this information may be available from previous farm owners, local council departments and even state or national government land departments. Some information will be found by observing conditions on the site.
The inclusion in the map of existing buildings and knowledge of work patterns and access routes will allow efficient time management and will also enable optimum siting of future buildings.
If sheds and the farm residence are placed close together it will reduce time to get from work to home, aid in better husbandry of vines, improve security around the property, and reduce transportation between various components of the property. If it is a new farm location, careful placement of the buildings may even reduce costs. For instance, placing a house close to the road will reduce the connection costs of electricity, water and other services.
The siting of the house and farm buildings should take into account the agricultural value of land, the central location of the house to all useable land, flood levels, etc. Good land should not be built on – it should be reserved for agricultural use, but if the property is flood-prone, then a compromise needs to be made. Check how often the land has been flooded.
The location of farm buildings may also be determined by their use and function in the running of the farm, e.g. manure storage area should be downwind to residences. Consider the downwind land uses in neighbouring parcels of land.
Always remember to allow appropriate thoroughfare for machinery. Ensure safety when driving machinery in terms of overhead powerlines, steep slopes and edges of access tracks (weak shoulders and gullies).
Having a natural source of water on the land is every farmer’s dream. Considering it is actually a resource, many districts require registration for tapping that resource. Extra care is needed when looking at the potential of farm pollution into the waterways by others upstream of your property. Water problems can relate to underground water movement as well as more obvious surface water. Both types of water can bring pollutants from outside of the property.
Note that a licence is usually required to sink a bore or to install a pump from a surface water supply (eg. river or lake), with the volume controlled by the licence requirements.
Water quality is important for crops, animals and humans, and a water purity and quality assessment is therefore recommended. In remote districts, it is crucial to employ water conservation techniques such as water harvesting, selection of dry land species, etc.
Fencing should be placed to optimise land use, assist ease of access through the property, mark off damaged areas (eg. unstable ground, erosion-prone soil) and to restrict animal access to vines.
Efficient farming depends a great deal on getting your priorities right, identifying those tasks on the farm which need to be done before other jobs are undertaken. For example, this may mean finishing the vineyard fencing before the shed extension is started, so that animals will not stray and damage the vines.
Money is one of the biggest burdens for the commercial viticulturist and anybody considering a new operation or expanding an existing vineyard must identify their present financial limitation so they can plan the enterprise fully aware of financial constraints. These constraints may slow down the full operation, but it is a safe management strategy to follow. Take one step at a time; do not jump in head first.
|How Do Our Tuition Fees Compare?||Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.|
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|Course Qualification (Study Option A)||Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.|
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|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
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|Study Support||Personal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.|
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Viticulture 100 Hours Certificate Course
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