Catalog_2017_2018_3-7

244 Plant Science 2017-2018 Catalog 9 BIOMETRICS 3 units, 3 lecture hours, pass/no pass PR ER EQU I S I TE S : Ma t hema t i c s 103 . ADVISORIES: Eligibility for English 125 and 126 An introduction to data description, presentation, experimental design, statistical procedures, experimental methods and hypothesis testing with particular emphasis on biological systems. Upon completion of this course, the student will be able to perform basic statistical procedures, including t-tests, ANOVA, linear regression and correlation. (A, CSU-GE, UC) 10 ENVIRONMENTAL AGRICULTURE 3 units, 3 lecture hours ADVISORIES: Eligibility for English 125, 126, and Mathematics 201. Environmental concerns which relate to agriculture in our society. Agricultural/environmental topics to include energy resource use, water systems, soil stewardship, pest control, and long-term agriculture sustainability. (A, CSU, UC) 11 MACHINERY TECHNOLOGY 3 units, 2 lecture hours, 3 lab hours ADVISORIES: Eligibility for English 125, 126, and Mathematics 201. Principles of machinery management, technology, operation, and maintenance of wheel tractors, farm implements, forklifts, and harvesting equipment. Advanced topics include precision farming, custom farm operations, and corporate farm machinery management. (A, CSU) (AG + MA 108L) 14 PLANT NUTRITION 3 units, 3 lecture hours ADVISORIES: Eligibility for English 125, 126, and Mathematics 201. The study of soil, plant, and nutrient relationships. The composition, value, selection, and use of fertilizer materials, soil amendments, and cover crops. (A, CSU) 16 WINE SENSORY ANALYSIS AND EVALUATION 1 unit, 1 lecture hour, pass/no pass ADVISORIES: English 1A and Mathematics 103. In this course students will experience and master sensory analysis specific to wine production with an emphasis on the effects of appearance on taste perception as well as olfactory and tasting transduction mechanisms. (A, CSU) 17 WINERY LABORATORY TECHNIQUES AND EQUIPMENT OPERATION 3 units, 2 lecture hours, 3 lab hours, pass/no pass ADVISORIES: English 1A and Mathematics 103. The course covers the wine processing technologies and systems used in commercial wineries. Topics include: Work place safety, cleaning and sanitation procedures, winemaking equipment and materials, tanks, barrels, barrel alternatives, filtration systems, bottling equipment and laboratory equipment. (A, CSU) 18 INTRODUCTION TO ENOLOGY 3 units, 2 lecture hours, 3 lab hours, pass/no pass ADVISORIES: English 1A and Mathematics 103. In this course students will be introduced to the science of wine making. Topics covered include microbiology, fermentation, sanitation, wine chemistry and stabilization. (A, CSU) 21 FERMENTATION SCIENCE 3 units, 2 lecture hours, 3 lab hours, pass/no pass ADVISORIES: English 125, 126, andMathematics 103. Overview of beer brewing, including history, malting, brewing, fermentation, finishing and packaging. In addition, sensory analysis, lab analysis and quality assurance in beer production. Course enrollment is restricted to students 21 years of age or older. (A CSU) 31 PREREQUISITE PROGRAMS FOR FOOD SAFETY 1 unit, 1 lecture hour COREQUISITES: Plant Science 32 and 33. ADVISORIES: English 125 and 126. This course provides an introduction to food safety principles including identification of potential food safety hazards and sources of contamination, understanding the benefits of implementing Good Agricultural Practices (GAPs) and Good Manufacturing Processes (GMPs) into food operations, and identification of the U.S. Regulatory Agencies that enforce food safety standards. (A, CSU)