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Las Positas College Program Review

Viticulture and Winery Technology

Horticulture Program description: Viticulture and Winery Technology Las Positas College began offering courses in the VWT program on a limited basis during the 2004 – 2005 school year and now is offering a full set of classes that are experiencing excellent enrollment trends. Program options in the Viticulture and Winery Technology Program are designed to prepare students for careers in the wine industry. VWT students may enter the program at the level most suited to their needs, and take as few or as many courses as the need to meet their objectives. There are both Certificate and Associate in Science Degrees available to provide students with the knowledge and skills essential for success. Students are also able to pursue their studies in either of two tracks: Viticulture (grape growing) or Enology (wine making) by taking a series of production-oriented courses. Students may also elect to complete an Associate in Science degree in either Viticulture or Enology.

The program emphasizes the application of viticulture and winemaking theory for decision-making in actual production situations. The Viticulture and Winery Technology Program prepares students for direct entry in the wine industry upon completion of their course of study at Las Positas College. Also, students currently employed in the wine industry may upgrade and update their skills and knowledge, and those with a general interest in wines, pairing wine and food, and viticulture and grapevines may take classes for enjoyment and further knowledge. In addition, a track will be available for students interested in transferring to a four-year institution.

Program description: Horticulture The horticulture curriculum is designed to meet the demand for trained personnel in a broad range of horticultural fields in one of the following concentration areas: landscape installation and maintenance, nursery management and operations, and floristry.

Having the Certificate demonstrates proficiency in specified skills. The Associate of Science (AS) Degree is recommended for students who wish to go on to 4-year degrees. The AS includes the Certificate, plus a few more electives and General Education courses. Students with the AS degree will also have demonstrated a broader educational basis and writing ability that can give them an advantage for promotional opportunities in the future. The Certificate and AS are available to specialize in 3 areas: Landscape Installation and Maintenance, Nursery Management and Operations, and Floristry.

The Program Mission: Viticulture and Winery Technology With a vision developed in conjunction with the Livermore Valley Winegrowers Association (LVWGA), local wineries, and the Viticulture and Winery Technology Advisory Board, the VWT program at Las Positas College will strive to establish and continue to develop a comprehensive Viticulture/Enology program reflecting the quality efforts of the Livermore Valley wine growing community. The program’s focus is to provide the Livermore Valley grape growing and winemaking community with an educated and experienced work force and to establish Las Positas College as the wine education center of the Livermore Valley. The Program Mission: Horticulture With a vision developed in conjunction with the Horticulture Advisory Board, Livermore valley nursery owners and local community professionals, the Horticulture program at Las Positas College continues to establish and develop a comprehensive Horticulture program reflecting the quality efforts of the Livermore Valley agricultural community. The program’s focus is to provide the Livermore Valley agriculture community with an educated and experienced work force. With the education provided by the Horticulture curriculum, the students will have learned an appreciation and awareness of nature as it relates to scientific resources, establishing Las Positas College as the Horticulture educational center of the Livermore Valley. Both the Viticulture and Winery Technology and Horticulture programs support the mission of Las Positas College. They are inclusive, which is evident by the demographics served in both disciplines. Both learning-centered programs provide educational opportunities that meet the academic, intellectual, career-technical, creative, and personal development goals of its diverse students. The focus of the Horticulture and Viticulture/Enology programs reflects the colleges’ mission statement in fostering growth and success. With the mentoring of multiple Advisory Boards together with receiving invaluable input from local professionals we have achieved our vision of offering comprehensive educational programs and services.

Both programs enable student to transfer to baccalaureate-granting institutions;

Each program prepares students for career entry and advancement; Each program fosters student success through committed, exceptional faculty and staff and delivers quality, substantive student support services. Both programs are grounded with a strong instructional foundation with a focus on

Critical thinking; Respect for difference and diversity; Effective, fair decision making Adaptation skills Personal responsibility

Through each program the instructors (and subject matter) promote lifelong learning and the instructional materials which anticipate and meet the needs of the ever-changing workplace.

Curriculum: Viticulture and Winery Technology The VWT curriculum currently includes two distinct degree or certificate tracks, which meet the various needs and interests of students. Typically four to five classes are offered each semester (Viticulture + Enology, Fall 2005-Spring 2009), serving approximately 250 total students each year. With the new VWT classroom and Wine Analysis Support Lab coming on line in 2012, and to better meet the various needs and interests of students, we would like to expand the curricular offerings. Possible areas of expansion include: Enology: Wine Science Enology: Advanced Winemaking Sensory: Wines of the World Part I Sensory: Wines of the World Part II Sensory: Basic and Advanced Culinary Classes On-line or “hybrid” courses could be explored

VWT 10, 3 UNITS INTRODUCTION TO VITICULTURE An introduction to viticulture; growing grapes, including historical aspects of grape cultivation for raisins, wine and table grapes, grape species and varieties; botany, anatomy, propagation, climate, cultivation, vineyard management, plant-soil-water relations, irrigation, fertilization, pruning, weed, insect pest and disease control; establishment, training and pruning grape vines, harvest and post harvest operations. Brief overview of wine making. Transfer: CSU, UC with Degree Applicable, Credit

VWT 12, 3 UNITS VINEYARD SOILS, FERTILIZERS AND IRRIGATION Introduction to the basic principles of soil science, mineral nutrition, components installation, and plant/water relationships for grape production. Planning, design and maintenance of sprinklers and drip irrigation systems for winery for vineyards. Transfer: CSU with Degree Applicable, Credit

VWT 14, 3 UNITS APPLIED VITICULTURAL PRACTICES: GRAPEVINE CULTIVARS, CLONES, AND ROOTSTOCKS, GRAPEVINE PROPAGATION, PRUNING, AND TRELLISING AND CANOPY MANAGEMENT Introduction and evaluation of vitis vinifera cultivars and clones, and the rootstocks suitable to this area. Introduction to the theory and practices of grapevine propagation, including field budding, T-budding, side-whip grafting, root cutting, and cuttings to change varieties. Introduction to trellising options for winegrape production including principles and practices of canopy management which focus on the improvement of winegrape quality. Introduction to the theory and practice of pruning grapevines. Transfer: CSU, UC with Degree Applicable, Credit

VWT 20, 3 UNITS INTRODUCTION TO ENOLOGY An introduction to the science of winemaking, including history and geographical distribution; grape varieties and wine types; influence of climate and soil; wine fermentation, handling, storage and bottling methods; wine disorders; winery sanitation; legal compliance. Students must be at least 21 years of age in order to participate in wine tasting. Transfer: CSU, UC with Degree Applicable, Credit

VWT 25, 3 UNITS SENSORY ANALYSIS OF WINES A sensory course designed for individuals to learn organoleptic testing techniques, characteristics and styles of wine varieties, wine sensory evaluation methods including statistical analysis of trials, philosophy of wine styles, and the common evaluation methods used in sensory testing. Transfer: CSU with Degree Applicable, Credit

VWT 31, 3 UNITS VINEYARD OPERATIONS I Viticulture practices for the fall and winter season including harvesting, pruning, varietal selection, erosion control, fertilization, weed control, propagation, and vineyard development. Emphasis on practical applications of viticulture. Transfer: CSU with Degree Applicable, Credit

VWT 32, 3 UNITS VINEYARD OPERATIONS II Viticulture practices for the spring and summer season including cultivation, planting and training a new vineyard, pest and dispose control, soils, frost control, irrigation practices, quality control measures and vineyard equipment use. Emphasis on practical applications of viticulture. Transfer: CSU with Degree Applicable, Credit

VWT 33, 3 UNITS SUMMER VITICULTURE OPERATIONS Vineyard practices for the summer session. Class operates the Las Positas College Campus Hill vineyard, with an emphasis on the practical applications of viticulture theory including vine training, canopy management, assessment of insect and disease problems specific to the appellation, irrigation applications relating to soil and leaf moisture and crop estimation. Transfer: CSU with Degree Applicable, Credit

VWT 35, 3 UNITS VINEYARD PEST AND DISEASE MANAGEMENT A study of the identification and the biology of common vineyard pests and diseases is covered in this course. Techniques and strategies for sampling and monitoring and effective control measures will be covered. Pest management strategies for insects, weeds and diseases will be emphasized, including bio-control and sustainable agriculture practices in addition to pesticide use, safety and compliance. Transfer: CSU with Degree Applicable, Credit

VWT 38, 3 UNITS VINEYARD MANAGEMENT Responsibilities of vineyard management including: diagnosis and correction of problems, vineyard development, financial projections, and budgeting, labor contracting and supervision and crop sale contracts. Transfer: CSU with Degree Applicable, Credit

VWT 41, 3 UNITS WINERY OPERATIONS 1 Winery operations for the summer and fall seasons, including grape maturity monitoring; grape harvesting; fermentation, handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Student must be at least 21 years of age in order to participate in wine tasting. Transfer: CSU with Degree Applicable, Credit

VWT 42, 3 UNITS WINERY OPERATIONS II Winery operations for the winter and spring seasons, including handling and storage of new wines; maintenance of wines from previous vintages; general cellar practices. Student must be at least 21 years of age in order to participate in wine tasting. Transfer: CSU with Degree Applicable, Credit

VWT 44, 3 UNITS WORLD VITICULTURE AND WINES This course is a survey of world viticulture wine industries, and wine producing regions and their wines. It covers the following: history of viticulture, worldwide grape growing and wine production and consumption, and world wine regions and wine styles. The course includes sensory evaluation of representative wines. Transfer: CSU with Degree Applicable, Credit

VWT 45, 1 UNIT FOOD AND WINE PAIRING An introduction to the concepts involved in food and wine pairing through formal tasting, cooking, and lectures. Students are taught how to use sensory abilities to identify those ingredients in both food and wine that complement each other. Students will participate in palate exercise in which foods and wines are paired. Transfer: CSU with Degree Applicable, Credit

VWT 47, 2 UNITS WINE REGIONS AND WINES OF CALIFORNIA Introduction to wines produced in California by region, including history, viticultural practices and winemaking styles. Sensory evaluation of representative California wines. Transfer: CSU with Degree Applicable, Credit

VWT 48, 3 UNITS WINERY MANAGEMENT An introductory level course on winery management, including annual plans and budgets; labor management and supervision, legal compliance, record keeping. Transfer: CSU with Degree Applicable, Credit

VWT 50, 3 UNITS WINE MARKETING AND SALES An introductory overview of the wine industry: production, planning, marketing channels, advertising, promotion, packaging, pricing, retail / wholesale distribution and public relations. Transfer: CSU with Degree Applicable, Credit

Curriculum: Horticulture The Horticulture curriculum currently includes two distinct degree or certificate tracks, which meet the various needs and interests of students. Typically two to three classes are offered each semester (Horticulture, Fall 2005-Spring 2009), serving approximately 250 total students each year. As a discipline we have expanded and updated the offerings of the program to include classes that reflect the current trends of the industry and the needs of career focused students. We would like to continue these efforts to help keep our program’s curriculum moving in the direction of “Green Jobs”, sustainability and renewable resources. HORT 50 INTRODUCTION TO HORTICULTURE 3 UNITS Introduction to general horticulture, ornamental horticulture and landscape gardening. Includes vocational and hobby values of horticulture, history of horticulture, plant structure, function, growth, reproduction, and development. Plant classification, identification, propagation, and nutrition. Soils, water management, climate adaptation, ecology, pest and disease control, propagation, planting, and maintenance. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 51 FALL PLANT MATERIAL IDENTIFICATION 3 UNITS Identification, landscape and garden use, growth habit, climatic adaptation, ornamental value, maintenance and care of trees, shrubs, vines and other plants adapted to the northern and coastal valleys of California. Prerequisite: Horticulture 50 (may be taken concurrently). 2 hours lecture, 3 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 52 SPRING PLANT MATERIAL IDENTIFICATION 3 UNITS Identification, landscape and garden use, growth habit, climatic adaptation, ornamental value, maintenance and care of vines, ground covers, flowers, shrub like plants and flowering trees, adapted to the northern and coastal valleys of California. Prerequisite: Horticulture 50 (completed with a grade of “C” or higher). 2 hours lecture, 3 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 53 PLANT DISEASE AND PEST CONTROL 3 UNITS Concepts of plant pathology, entomology, and weed science. Identification, symptoms, diagnosis, and control methods of plant diseases, insects, and weed pests. Methods and techniques of disease and pest management, chemical and non-chemical control related to garden, landscape, and other horticulture crops and plants. Disease and pest control materials with emphasis on safe handling, application, and environmental protection. 2 hours lecture, 3 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 54 PLANTING MEDIA AND NUTRITION 2 UNITS Soil classification, formation, and natural characteristics. Physical and chemical properties of soil and effect on plant growth and development. Propagating and planting media, soil substitutes and amendments to improve and promote plant growth. Methods and materials related to plant, soil, water, and nutrient relationships to enhance plant growth and development. Plant nutrition, essential nutrients required for plant growth and healthy development. Fertilizer materials, origin, use, and application. Strongly Recommended: Horticulture 50 or instructor’s permission. 2 hours. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 55 HORTICULTURE MANAGEMENT AND OPERATIONS 3 UNITS Explores many horticulture specializations including management and operations of retail and wholesale nurseries, greenhouse growers, specialized growers of trees, shrubs, flowers, hydroponics growers, vegetable growers, wholesale and retail floristry businesses, other related businesses, and botanical gardens. Emphasis on plant propagation, propagation structures, greenhouses, nursery and floral business management and operations. Employment opportunities in the horticulture industry. Prerequisite: Horticulture 50 (completed with a grade of “C” or higher). 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 56 ARBORICULTURE 2 UNITS Care, maintenance, planting, and pruning of trees, shrubs, and vines. Specific pruning techniques for ornamental trees, fruit trees, shrubs, roses, and other woody plants. Tree preservation, health, growth characteristics, plant selection, planting, irrigation, fertilization, damage repair, cabling, and bracing. Methods and techniques of tree climbing, tree felling, tree removal, work hazards, and safety precautions. 1 hour lecture, 4 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 57 LANDSCAPE AND TURFGRASS MANAGEMENT 2 UNITS Principles and practices of landscape and turfgrass management as practiced by horticultural professionals, landscape contractors, and grounds keepers. Preparation, planting, irrigation, fertilization, pruning, and pest control of landscape developments for residential, commercial, public grounds, golf courses, and gardens. 1.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 58 LANDSCAPE CONSTRUCTION 3 UNITS Design, engineering, construction techniques, and installation methods for landscape site development. Cost estimating, bidding, construction materials, methods, equipment, tools, and safety for landscape plan implementation. Contracts, specifications, and legal aspects regarding landscape installation and site development. 3 hours lecture, 1 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 59 LANDSCAPE DESIGN 3 UNITS Landscape site planning and landscape architectural design for residential properties, home gardens, and small-scale use areas. Procedures and methods required in the planning and design process; site inventory, site analysis, user group analysis, preparation of site study diagrams, preliminary designs, and master site plans. Theory and principles of design, site layout, landscape elements, and material selection. Sketching, drafting, delineation, reproduction, and coloring techniques for landscape architectural plans. Selection and use of drawing tools, materials and equipment. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP HORT 60 LANDSCAPE IRRIGATION SYSTEMS 3 UNITS Planning, design, engineering, construction, and maintenance of sprinkler and drip irrigation systems for landscape, garden, and turfgrass use. Principles of hydraulics, layout, and equipment application. Irrigation system equipment, components, methods of installation and repair. Principles and techniques of water conservation and plant-water-soil relations. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 62 CALIFORNIA NATIVE AND DRY LANDSCAPES 2 UNITS This course examines the native plant communities of California and identifies native plants suitable for the design and installation of dry landscapes in Northern California. The focus of this course is the planning, design, installation, care, and maintenance of drought tolerant landscapes, with the goal of creating more sustainable landscapes. 1.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 63 SUSTAINABLE LANDSCAPE 2 UNITS This course examines the impact of constructed landscapes on the postindustrial society. Natural ecosystems are studied in order to learn concepts essential to create and maintain sustainable, environmentally sound landscapes. The focus of this course is on planning, designing, installing, and maintaining of landscapes, through the use of ecologically sound construction techniques, materials, and systems. 2 hours lecture. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 64 BASIC FLORISTRY 3 UNITS Overview of floral design history and theory. Construction of beginning level floral design styles. Care and conditioning of cut flowers appropriate to beginning designs. Materials, products, and containers used in the floral industry. Introduction to Japanese floral design. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 65 INTERMEDIATE FLORISTRY 3 UNITS An intermediate level course of study which explores the basic styles and variations of Western design. Continuation of study emphasizing modern marketability and European styles, techniques, and philosophy. Emphasis on speed and proficiency. Wiring and taping techniques used in corsages and hairpieces; marketability. Introduction of dried and everlasting designs and methodology. Prerequisite: Horticulture 64 (completed with grade “C” or higher) or equivalent. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 66 ADVANCED FLORI STRY 3 UNITS Continuation of knowledge and skills developed in Horticulture 65 in floral design styles covering a number of contemporary styles. Emphasis on holiday and seasonal designs, wedding designs and consultations, and funeral designs. Further study of retail aspects and customer relations. Development of personal style. Prerequisite: Horticulture 65 (completed with grade “C” or higher) or equivalent. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 67 INTERIOR PLANTSCAPES 3 UNITS Identification, use, propagation, growth, environmental adaptation, ornamental value, and care of container, indoor, and house plants. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 68 ORCHARD AND VEGETABLE GARDENING 1 UNITS This course examines ways that we can better utilize our landscape resources by using them as a source of food production. Principles of commercial and home orchards will be studied, as well as methods of incorporating edible materials into otherwise ornamental landscapes. Students will learn how to plant, care for and harvest a variety of small-scale fruit, berry, and vegetable crops. This course is designed to benefit retail nursery and garden center professionals, as well as horticultural hobbyists, and home gardeners. 0.5 lecture hour and 1.5 laboratory hour. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 69 ADVANCED LANDSCAPE DESIGN 3 UNITS Advanced landscape architectural design and planning for residential and commercial properties, large-and small-scale public use areas and green belts. Techniques and procedures for planning and design; environmental and user-group site analysis. Planting design, plant material usage and planting plan drawing and presentation techniques. Architectural, engineering and energy conservation values of planting design. Project cost estimating; computer-aided landscape drafting. Strongly recommended: Horticulture 59. 2.5 hours lecture, 1.5 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 72 VITICULTURE FIELD MANAGEMENT AND PRACTICE 3 UNITS Management and field practices in grape production for growing and harvesting wine grapes, table grapes and raisins. Vineyard planning, installation, establishment, and crop management. Field practices for layout, soil preparation, propagation, planting, establishment, vine training, cultivation, irrigation, fertilization, pruning, disease and pest control. Harvest operations, grape preparation and overview of wine making. Strongly recommended: Horticulture 70. 2 hours lecture, 3 hours laboratory. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 80 FUNDAMENTALS OF HORTICULTURE 2 UNITS Introduction to basic horticulture, landscaping, and gardening. Principles, practices, and applications of propagating, growing, and maintaining plants. Basic botany, soils, landscape and garden preparation, planting, and care; irrigation, fertilization, pruning, and pest control. 2 hours. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 81 HOME LANDSCAPE DESIGN 2 UNITS Planning and design of residential landscape and garden areas. Considerations and techniques for designing outdoor areas around the home. Landscape planning techniques and concepts of design. Use area design, layout, plant selection, and drawing plans. 2 hours. Transfer: CSU Degree Applicable, Credit Grading Option: OP

HORT 95 WORK EXPERIENCE 1-3 UNITS Application of principles and skills through participation in on-the-job training. Prerequisite: Horticulture 50. Co requisite: Horticulture 96 and 5-15 hours of work experience per week. Transfer: CSU* See page 164 for Work Experience requirements. *HORT 95 and HORT 96 combined, maximum transfer credit, 6 units. Degree Applicable, Credit Grading Option: OP

HORT 96 WORK EXPERIENCE SEMINAR 1 UNIT Discussion and analysis of work-experience related problems Discussion of job opportunities in horticulture. Co requisite: Horticulture 95. 1 hour. Transfer: CSU* See page 164 for Work Experience requirements. *HORT 95 and HORT 96 combined, maximum transfer credit, 6 units. Degree Applicable, Credit Grading Option: OP HORT 99 SPECIAL TOPICS IN HORTICULTURE .3-3 UNITS Designed to explore special interest subjects drawn from the field of horticulture. Emphasis will be on topics of practical use to home gardeners as well as for persons employed in horticultural industries. Typical subjects include pruning; vegetable gardening; irrigation and pest disease control .3-9 hours. Transfer: CSU Degree Applicable, Credit Grading Option: OP

Opportunities and Needs: Viticulture and Winery Technology The VWT program The VWT program’s accomplishments since the last Program Review process have been many: A. The successful installation of the 3 acre Campus Hill Vineyard complete with 13

grape varieties. This reflects the college’s commitment to the local wine industry which is to lead the way in exploring new grape varieties and wine styles that could help bolster excitement and gain notoriety for the Livermore Valley wine growing area.

B. The vineyard was installed with the help of the following: a. Las Positas College funds

i. The initial start-up w, and generous donations by local industry b. The Las Positas College Foundation:

i. Through the hard work of the Foundation CEO, Ted Kaye, we were generously underwritten by The Wine Group for $80,000.00

c. Donations from the local industry, acquired through the hard work and positive relationship building skills of the tireless Program Coordinator David Everett:

i. Over $5,000.00 worth of plant material was donated by Duarte Nursery

ii. Over $15,000.00 worth of irrigation infrastructure was donated by Horizon Irrigation

iii. A state of the art weather station was donated by Davis Instruments

iv. $1000.00 worth of initial cover crop seed was donated by Pacific Coast Seed Company

v. Hand held digital refractometers from the Friends of the Vineyard C. The acquisition of support vehicles and ancillary equipment

a. Vineyard ATV b. ATV trailer for hauling c. Vineyard crawler d. Backpack sprayers e. Tractor mounted mist blower f. Tractor mounted mulching mower

D. The installation of a support shed for the vineyard a. Housing equipment, tools, supplies

E. The acquisition of winemaking equipment through Instructional Equipment requests and CTE grant monies:

a. Crusher / De-stemmer b. Wine press c. Wine “must” pump d. Macro bin e. Misc wine analysis equipment

F. The acquisition of miscellaneous equipment through donations a. Wine pump b. 3 large cylinders of Nitrogen, Carbon Dioxide, and Argon

c. Cylinder dollies d. Misc hoses, clamps and connectors

G. The VWT program made its first wine in 2005, which was entered into the Alameda County Fair in 2007. The wine took home a silver medal for wine quality and a first place, blue ribbon for label design!

H. The Campus Hill Vineyard is in its fourth year of existence and we have successfully harvested fruit for the last two years. The Enology department has made wine for the last two years with the fruit from the vineyard.

The VWT Program’s success has not come with out challenges. We started with essentially nothing but a vision and a commitment to drive the program. The program’s greatest challenge would be acquiring funds to keep the program solvent. The vineyard could be in dire straits if subsidies dry up. One frustrating trend is the lack of inclusion within the Instructional Equipment process. Acquiring instructional equipment and materials for our classes has been a “semester by semester” struggle. Due to “priority rankings” by the committee, the VWT department continues to be at the bottom of the rankings list thereby eliminating any chance of financial support from the Planning and Budget Committee for instructional equipment. Opportunities for funding do exist and with the help of the Dean, the Program Chair and local industry entities. The program has experienced some successes by continuing to be a visible and an integral part of the local wine community. Here are some of the bright spots:

Scholarships provided and funded by a local support group Student placement opportunities as offered by local industry employers Avenues for equipment donations as needed

The VWT program has pending and reoccurring annual needs that require annual funding. Areas of particular importance are:

Dedicated forklift for winery operations Dedicated truck for misc VWT tasks A teaching winery facility for learning Barrels for wine making Chemicals for grape growing, winemaking and wine analysis Analysis equipment Equipment maintenance Acquisition of industry standard equipment that supports teaching and

learning. . As the VWT program has grown, the obvious need for classified support is glaringly apparent. The physical demands on the sole instructor are daunting. Caring for a 4 acre hillside vineyard is a full time job itself. There are seasonal needs of the vineyard that span both semesters including summer. The support machinery, vehicles and tools need constant care and attention in order to maintain their operation. Most importantly is the instructor has no one to help with lab set up. This includes organizing tools, vehicles, machinery, calibrating lab equipment, chemical acquisition, and the set-up/break down of analysis equipment. All of these require an enormous amount of time and skill. At this

time there is no one to help the instructor. Between four preps a semester, committee responsibilities, community involvement and collegial commitments the instructor has little time for professional development. Opportunities and Needs: Horticulture The Horticulture program has been on a successful “growing” track for the past 3 years. We have stayed the course of creating an outdoor teaching facility by installing raised beds and various gardening areas for instruction, along with multiple “student led” landscape construction projects which were overseen by the instructor. By supporting the needs of the LPC Foundation, the Horticulture Department was gifted $5000.00 for a new greenhouse that will house succulents and be an important teaching component for the program. Other acquisitions that have helped improve the instruction for the program include

loader-tractor mulching mower

The Horticulture program has reoccurring annual needs that require annual funding. Areas of particular importance are:

Chemicals for pest control Landscape construction materials: rock, soil, etc; Varied support machines for teaching: tractors, mulchers, mowers, etc; Maintenance of equipment Lighting needs for plants Updating greenhouse infrastructure Irrigation supplies

As the HORT program has grown, the obvious need for classified support is glaringly apparent. The physical demands on the sole instructor are daunting. Horticulture space with gardens, trees, grasses, etc; is a full time job itself. There are seasonal needs of the yard that span both semesters including summer. The support machinery, vehicles and tools need constant care and attention in order to maintain their operation. Most importantly is the instructor has no one to help with lab set up. This includes organizing tools, vehicles, machinery, calibrating lab equipment, chemical acquisition, and the set-up/break down of analysis equipment. All of these require an enormous amount of time and skill. At this time there is no one to help the instructor. Between four preps a semester, committee responsibilities, community involvement and collegial commitments the instructor has little time for professional development. Staffing Resources: Viticulture and Winery Technology The VWT program typically offers 4, sometimes 5 sections, which approximate to 0.8 FTEF. The VWT and Horticulture programs currently offer a combined load of almost 2 FTEF (Full Time Equivalent Faculty) worth of courses each semester (1.96 FTEF in Spring 2009). At this time there is only one full time faculty teaching and coordinating both programs which places an undue burden on a single person. We need to consider hiring a second full time faculty member which would allow a more efficient

degree/certificate track and to continue to expand our current pool of qualified adjuncts to teach the many offerings of the VWT and Horticulture programs. The VWT program needs a dedicated classified position to help support the growing needs of the students, the vineyard and the infrastructure that keeps it all running successfully. Staffing Resources: Horticulture The Horticulture program typically offers 3 sections which approximate to 0.88 FTEF. The VWT and Horticulture programs currently offer a combined load of almost 2 FTEF (Full Time Equivalent Faculty) worth of courses each semester (1.96 FTEF in Spring 2009). At this time there is only one full time faculty teaching and coordinating both programs which places an undue burden on a single person. We need to consider hiring a second full time faculty member which would allow a more efficient degree/certificate track and to continue to expand our current pool of qualified adjuncts to teach the many offerings of the VWT and Horticulture programs. The HORT program needs a dedicated classified position to help support the growing needs of the students, the vineyard and the infrastructure that keeps it all running successfully. Physical Resources: Viticulture and Winery Technology The students in our program would benefit from a more flexible teaching space that would allow for greater student interaction, active learning experiences, and movement through the instructional space. A dedicated Viticulture and Enology classroom with a wine chemistry analysis lab is a critical necessity. A teaching winery facility would be able to house the entire program and support its needs. It could serve as a classroom and it could store equipment and finished wine. It would also be a secure place for the aforementioned equipment. Physical Resources: Horticulture The students in our program would benefit from more flexible teaching space that would allow for greater small group student interaction, active learning experiences, and movement through the instructional space. This would require moving the existing “connex” storage containers (currently found in the HORTICULTURE space) that are filled with materials and equipment for that support AUTO and WELDING. The boxes are blocking access to much needed teaching and learning space. Technology Resources: Viticulture and Winery Technology More support around Library technology for courses and students. A dedicated VWT section with textbooks, research papers, and DVD’s would be outstanding; Searchable data bases and on-line resources for distance learning should be explored.

Technology Resources: Horticulture More support around Library technology for courses and students. A dedicated Horticulture section with textbooks, research papers, and DVD’s would be outstanding; Searchable data bases and on-line resources for distance learning should be explored. Fiscal Resources: Viticulture and Winery Technology We need a larger budget. The nature of farming, winemaking, and analysis require a substantial annual budget. A budget that supports instructional equipment, adjunct compensation in departmental meetings, and professional development is needed. Instructional equipment includes items such as barrels, chemicals, farming implements, vineyard nutrition, equipment repairs, winemaking equipment “not yet acquired” are desperately needed by our students. We understand that budgets are tight, but in order for our program to address the needs identified by the local industry and the Viticultural advisory board members, we need consistent, semester by semester funding! Fiscal Resources: Horticulture We need a larger budget. The nature of farming, plant propagation, and plant analysis require a substantial annual budget. A budget that supports instructional equipment, adjunct compensation in departmental meetings, and professional development is needed. Instructional equipment includes items such as soil amendments, chemicals, farming implements, plant nutrition, equipment repairs, Horticultural support equipment “not yet acquired” are desperately needed by our students. We understand that budgets are tight, but in order for our program to address the needs identified by the local industry and the Horticultural advisory board members, we need consistent, semester by semester funding! Students: Viticulture and Winery Technology Our program currently offers two majors: Enology and Viticulture. The courses in our program meet General Education requirements for students pursuing an A.S. degree, Certificate of Completion, planning to transfer to a four-year university, or professional/personal enrichment. We enroll approximately 125 students each semester, or approximately 250 each year. The Viticulture and Winery Technology program is very healthy in terms of enrollments, with an average fill rate of 85.25% (VWT, Fall 2005-Spring 2009). Students: Horticulture Our program currently offers three majors: Landscape Installation and Maintenance, Nursery Management and Operation, and Horticulture. The courses in our program meet General Education requirements for students pursuing an A.S. degree, Certificate of

Completion, planning to transfer to a four-year university, or professional/personal enrichment. We enroll approximately 60 students each semester, or approximately 125 each year. The Horticulture program has been tracking positive in terms of enrollments, with an average fill rate of 56.85% (HORT, Fall 2005-Spring 2009). Demographics: Viticulture and Winery Technology The students enrolled in VWT (Fa05-Sp09) are approximately 50% Male, and 50% Female, which is “somewhat” representative of our campus demographics. The student body tends to be overwhelmingly white with a very low occurrence of a student registering a Learning Disability. The Educational Goal of students is varied with job related goal consistently placing at the top of the list. Demographics: Horticulture The students enrolled in HORT (Fa05-Sp09) are approximately 46% Male, and 53% Female, which is representative of our campus demographics. The student body tends to be overwhelmingly white with anywhere from 1 to 3 registering a Learning Disability. The Educational Goal of students is varied with Job Related Goal and Personal Development consistently placing at the top of the list. These rates are in line with our institution’s success rate of 69% and retention rate of 83% for all LPC classes. Student Success: Viticulture and Winery Technology Course success rates for the VWT classes are 75% (Mean from Fa05-Sp09). Course retention rates for VWT classes are 85% (Mean from Fa05-Sp09). These rates are in line with our institution’s success rate of 69% and retention rate of 83% for all LPC classes. Student Success: Horticulture Course success rates for the VWT classes are 68% (Mean from Fa05-Sp09). Course retention rates for VWT classes are 82% (Mean from Fa05-Sp09). These rates are in line with our institution’s success rate of 69% and retention rate of 83% for all LPC classes.

Las Positas College Program Review F 2009 Discipline/Cluster Data Sheet F 2005-S 2009

Program: ____VWT__________________________ F2005 S2006 F2006 S2007 F2007 S2008 F2008 S2009 Program Access Campus Wide Total Majors 7667 7737 8179 8251 8794 8904 9455 9501 Total Majors in discipline 0 0 0 4 5 9 14 23 New Majors (new students) 0 0 0 0 2 0 1 0 Transferred Majors 0 0 0 1 1 1 4 4 Returning Majors 0 0 0 0 0 1 2 3 Enrollments 116 120 96 119 119 131 132 147 FTES 9.23 9.51 10.69 11.84 9.89 10.76 11.63 14.33

Gender Male 52% 45% 52% 45% 47% 58% 51% 50% Female 48% 55% 48% 55% 53% 42% 49% 50% Race/Ethnicity White 80% 64% 72% 77% 73% 78% 87% 78% Asian 4% 9% 12% 7% 7% 7% 2% 4% Hispanic 3% 11% 4% 5% 9% 7% 6% 9% African American 2% 2% 1% Other 2% 1% 2% 2% 1% 1% Unknown/Decline to state 10% 16% 11% 9% 9% 6% 4% 6% Registered Learning Disability 4 1 3 Educational Goal BA after completing AA 4% 11% 6% 9% 6% 6% 4% 5% BA without completing AA 2% 4% 2% 1% 2% 2% 7% 2 yr Assoc without transfer 10% 11% 8% 4% 6% 1% 5% 2% Job related goal 40% 35% 39% 29% 29% 35% 37% 31% Personal development 32% 25% 35% 41% 44% 35% 32% 35% Undecided goal 15% 16% 8% 15% 15% 21% 20% 20% Total Courses Offered 3 4 3 4 3 4 4 5 Total Sections offered 3 4 3 4 3 4 4 5 Day Evening 3 4 3 4 3 4 4 5 Independently scheduled (DE)

Saturday Staffing Resources FTE faculty 0.53 0.73 0.77 0.90 0.53 0.77 0.82 1.08 Full-time 0.53 0.76 0.77 0.70 0.33 0.57 0.42 0.68 Part-time 0 0 0.00 0.20 0.20 0.20 0.20 0.20 Overload 0 0 0.00 0.00 0.00 0.00 0.20 0.20 % Full-Time ( no overload) 100% 104% 100% 78% 62% 74% 51% 63% Classified Personnel Full-time Part-time Hourly Student Assistance Discipline Coordinator Program Efficiency Fill rate (census) 99% 72% 82% 79% 108

% 78% 86%

78% WSCH per FTEF 519.7 396.4

6 425.59 398.2

2 555.3

5 421.1

2 427.7

0 397.05 WSCH 277 291 326 358 296 323 349 430 FTES 9.23 9.51 10.69 11.84 9.89 10.76 11.63 14.33 Program Success Course Success (A,B,C,CR) 62% 82% 69% 67% 80% 71% 81% 73% Course Non-Success (D,F,NC) 17% 8% 14% 12% 8% 16% 11% 5% Withdrew 21% 10% 17% 21% 12% 13% 8% 23% Course Retention 79% 90% 83% 79% 88% 87% 92% 78%

Degrees Awarded 1 1 0 1 2 Certificates Awarded 0 0 0 0 Total LPC AA/AS Degrees 119 368 165 330 151 346 203 457 Liberal Arts & Sciences AA's 87 279 132 250 111 267 150 343 Total LPC Certificates 40 74 35 99 40 94 55 95

Las Positas College Program Review F 2009 Discipline/Cluster Data Sheet F 2005-S 2009

Program: ____HORT__________________________ F2005 S2006 F2006 S2007 F2007 S2008 F2008 S2009 Program Access Campus Wide Total Majors 7667 7737 8179 8251 8794 8904 9455 9501 Total Majors in discipline 31 19 36 34 41 29 33 33 New Majors (new students) 8 1 7 7 5 3 2 0 Transferred Majors 8 2 3 6 9 4 5 5 Returning Majors 3 1 14 6 8 1 6 5 Enrollments 49 53 53 63 54 68 65 FTES 4.07 5.09 5.47 7.71 6.68 6.58 7.63 Gender Male 34% 40% 34% 66% 60% 44% 47% Female 66% 60% 66% 34% 40% 56% 53% Race/Ethnicity White 76% 75% 71% 70% 74% 76% 69% Asian 2% 8% 7% 4% 3% 6% Hispanic 15% 13% 17% 8% 11% 9% 14% African American 14% 3% Other 7% 3% 2% Unknown/Decline to state 3% 5% 16% 12% 8% Registered Learning Disability 1 3 1 1 1 3 3 Educational Goal BA after completing AA 20% 18% 15% 16% 11% 11% 14% BA without completing AA 3% 8% 2 yr Assoc without transfer 2% 13% 12% 31% 31% 14% 14% Job related goal 44% 20% 46% 25% 29% 28% 41% Personal development 12% 25% 17% 10% 6% 19% 11% Undecided goal 22% 23% 10% 18% 23% 19% 22% Total Courses Offered 2 3 4 3 2 3 3 Total Sections offered 2 3 4 3 2 3 3 Day Evening 2 3 4 3 2 3 3 Independently scheduled (DE)

Saturday Staffing Resources FTE faculty 0.38 0.66 0.62 0.77 0.53 0.66 0.88

Full-time 0.24 0.24 0.00 0.24 0.00 0.24 0.00 Part-time 0.13 0.42 0.62 0.53 0.53 0.42 0.88 Overload 0 0.00 0.00 0.00 0.00 0.00 0.00 % Full-Time ( no overload) 63% 36% 0% 31% 0% 36% 0% Classified Personnel Full-time Part-time Hourly Student Assistance Discipline Coordinator Program Efficiency Fill rate (census) 63% 46% 50% 62% 57% 60% 60% WSCH per FTEF 325.33 232.17 267.4

2 301.1

7 380.9

5 300.4

6 261.61 WSCH 122 153 165 231 200 198 231 FTES 4.07 5.09 5.47 7.71 6.68 6.58 7.63 Program Success Course Success (A,B,C,CR) 53% 63% 73% 63% 68% 75% 78% Course Non-Success (D,F,NC) 44% 6% 12% 12% 12% 7% 7% Withdrew 3% 31% 15% 26% 20% 18% 15% Course Retention 97% 69% 85% 75% 80% 82% 85% Degrees Awarded 0 0 1 1 0 1 1 0 Certificates Awarded 0 0 0 0 0 1 0 4 Total LPC AA/AS Degrees 119 368 165 330 151 346 203 457 Liberal Arts & Sciences AA's 87 279 132 250 111 267 150 343 Total LPC Certificates 40 74 35 99 40 94 55 95

Program Efficiency: Viticulture and Winery Technology Enrollments in the Viticulture and Winery Technology program have historically met enrollment caps with an average of 86% fill rate for the last four and a half years (Fall 05-Spring 09). Averaging 30 students per section (some caps are at 30, some are at 35), our WSCH/FTEF for the past five years has averaged 443. The numbers always could be improved. The majority of the VWT classes (Sensory, Appreciation, Enology) do fill leaving the Viticulture classes as the only component that is slower to meet expected WSCH/FTEF. We are in the process of creating a state of the art vineyard which should bolster enrollments. As suggested by the Advisory Board members, having a teaching vineyard with advanced technology for growing wine would be a boost for enrollments. This aspect would almost certainly help market the program. We should also explore the potential for daytime classes. At this point in time the VWT program is an all evening program which definitely leaves out a large portion of potential students in the

community. Being an agricultural based program, we feel there is the need for daytime classes which would bolster enrollments for one:

by helping local high school students wishing to major in Viticulture, transition directly and more easily to our college

by motivating local industry employers to encourage their employees to enroll and advance their skills

Subject Course# Term Success

Non- Success

Withdrew Total

VWT 10 Fall 2005 68% 13% 19% 100% VWT 10 Spring 2007 71% 29% 100% VWT 14 Spring 2006 100% 100% VWT 14 Spring 2008 65% 18% 18% 100% VWT 20 Fall 2005 54% 17% 29% 100% VWT 20 Fall 2007 83% 7% 10% 100% VWT 20 Fall 2008 83% 13% 4% 100% VWT 25 Spring 2006 78% 7% 15% 100% VWT 25 Spring 2008 73% 8% 19% 100% VWT 25 Spring 2009 76% 24% 100% VWT 31 Fall 2006 63% 13% 25% 100% VWT 31 Fall 2008 71% 21% 7% 100% VWT 32 Spring 2007 62% 23% 15% 100% VWT 32 Spring 2009 77% 15% 8% 100% VWT 35 Spring 2009 100% 100% VWT 38 Fall 2007 63% 13% 25% 100% VWT 41 Fall 2006 68% 9% 23% 100% VWT 42 Spring 2007 44% 31% 25% 100% VWT 42 Spring 2009 91% 9% 100% VWT 44 Fall 2006 74% 19% 7% 100% VWT 44 Spring 2008 63% 29% 8% 100% VWT 45 Fall 2006 100% VWT 45 Spring 100% VWT 45 100% VWT 47 100% VWT 47 100% VWT 47 100% VWT 48 100% VWT 50 100% VWT 50 100% Program Efficiency: Horticulture Fill rate 57% Enrollments in the Horticulture program have historically struggled to meet enrollment caps with an average of 57% fill rate for the last four and a half years (Fall 05-Spring 09). Averaging 23 students per section (most caps are at 25), Our WSCH/FTEF for the past

five years has averaged 296; Looking at the fill rates you must take into consideration that the Horticulture program services 3 degrees/certificates. Due to budget cuts we are only able to offer a small slice of each degree/certificate classes per semester. Also, only having one truly qualified instructor has been a real challenge to offer classes for each track effectively. These are all very specialized areas and must remain in the program. We have seen Horticulture offerings in other colleges get cut and even entire programs eliminated. LPC remains a stalwart in the Horticultural community by continuing our commitment to the industry. The Horticultural Advisory Board members have helped guide the program to enhance its success and promotes our curriculum through community awareness and by employing our student base. Subject Course# Term Success

Non- Success

Withdrew Total

HORT 50 Fall 2005 38% 58% 4% 100% HORT 50 Fall 2006 50% 10% 40% 100% HORT 50 Fall 2007 59% 18% 24% 100% HORT 50 Fall 2008 40% 20% 27% 100% HORT 51 Fall 2007 55% 18% 27% 100% HORT 52 Spring 2008 60% 20% 20% 100% HORT 53 Spring 2009 82% 18% 100% HORT 54 Fall 2005 100% 100% HORT 54 Spring 2007 75% 8% 17% 100% HORT 54 Spring 2009 57% 14% 29% 100% HORT 55 Fall 2008 91% 9% 100% HORT 56 Spring 2009 89% 11% 100% HORT 57 Fall 2006 62% 8% 31% 100% HORT 57 Fall 2008 100% 100% HORT 58 Spring 2008 80% 20% 100% HORT 59 Spring 2007 57% 43% 100% HORT 60 Fall 2007 73% 27% 100% HORT 64 Fall 2006 78% 22% 100% HORT 64 Spring 2007 70% 30% 100% HORT 65 Spring 2007 100% 100% Student Learning Outcomes: Viticulture and Winery Technology Course Level Student Learning Outcomes The VWT program currently has 17 courses Each class in the VWT program has at least one SLO written for it There are at least 4 classes that have been assessed at least once VWT SLO WORKSHEET DATA

Course SLO

Assessment Trends Summary

Possible Explanations

Course level next steps (if any)

VWT 10

Critical Thinking: Student will be able to identify the external, structural components of a grape vine

No trends identified at time of this writing

Establish a cycle for meaningful assessment.

VWT 12

No SLO written No trends identified at time of this writing

Class has not been offered in five years


VWT 14


most students lack foundational knowledge to succeed in advanced viticulture classes No Pre-requisite

Create pre-requisite of VWT 10 for better foundation. Establish a cycle for meaningful assessment.

VWT 20



VWT 25

Critical Thinking: Student will be able to OBJECTIVELY describe a wine's qualities



VWT 31

Critical Thinking: Student will identify the external structural components of a grape vine



VWT 32

Critical Thinking: Student will be able to identify the structural components of a grapevine



VWT 33

Critical Thinking: Student will be able to identify the structural components of a grapevine



VWT 35



VWT 38




VWT 41

Critical Thinking: Student should demonstrate a working knowledge of the fermentation process



VWT 42

Critical Thinking: Student should demonstrate a working knowledge of the fermentation process



VWT 44

Critical Thinking: Successful completion of VWT 44 will enable student to differentiate between old & new world wines.



VWT 45

Critical Thinking: Student will be able to accurately describe a wine's qualities



VWT 47

Critical Thinking: Student will be able to accurately describe a wine's qualities



VWT 50

Critical Thinking: Student should demonstrate a clear understanding of the "SWOT" analysis



At this time there are no Program Level Student Learning Outcomes for the VWT Program.

The VWT Program offers 2 Degrees and 2 Certificates of Achievement in Enology and Viticulture. At this time there are no Degrees or Certificates that have a Student Learning Outcome. The most significant SLO analysis we have seen is the importance of a prerequisite for the advanced viticulture classes. The students trend towards non-proficiency without that necessary foundation of instruction. The course outlines will be updated in 2011 and will include the necessary prerequisites. Student Learning Outcomes: Horticulture Course Level Student Learning Outcomes

The Horticulture program has only one SLO written for its classes There are 25 total number of courses

HORT 50

Critical Thinking: Student should demonstrate a clear understanding of the photosynthetic process

Students tend to be consistently proficient

focus is on photosynthesis


HORT 51


Coordinator does not teach the classes which would compromise accurate SLO's; College still not clear on adjunct faculty participation in process


HORT 52




HORT 53




HORT 54




HORT 55




HORT 56




HORT 57




HORT 58




HORT 59




HORT 60




HORT 62 No SLO written No trends identified

at time of this writing

Coordinator does not teach the classes which


would compromise accurate SLO's; College still not clear on adjunct faculty participation in process

HORT 63




HORT 64




HORT 65




HORT 66




HORT 67




HORT 68




HORT 69




HORT 72




HORT 80




HORT 81




HORT 95




HORT 96




HORT 99




At this time there are no Program Level Student Learning Outcomes for the Horticulture Program. The Horticulture Program offers 3 Degrees and 3 Certificates of Achievement; in Landscape Installation and Maintenance, Nursery Management and Operations, and Floristry At this time there are no Degrees or Certificates that have an established Student Learning Outcome. At this time there are no assessments to follow up on. Interaction with other groups and staff: Viticulture and Winery Technology The VWT program has had a long history of interacting with other groups and staff. We have a very involved Advisory Board, which includes members of the local community that are actively involved in the wine industry. They are a critical part of our planning and decision making concerning program direction, curriculum and projects. The VWT program has had interaction with the Livermore High School Agricultural program. As a guest speaker, the Program Coordinator has gotten the agricultural minded high school students excited about a career in viticulture. The VWT program actively places students in local wineries as interns and many wineries contact the college

offering experiential rich positions to our students at busy times of the year such as harvest or bottling time. As program coordinator I have judged numerous local wine competitions representing LPC and the VWT program. I have spoken for local organizations which has resulted in donations and scholarship opportunities. The VWT program enjoys involving other departments in the process of producing wine. The VCOM department, the PHOTO department and the ART department all have participated in the production of labels for the programs’ wine. The VWT program has made donations to the Las Positas College Foundation for fundraising purposes. Interaction with other groups and staff: Horticulture The Horticulture program has bee very successful with interactions with other groups and staff. The Horticulture program has created the Garden Club with has been quite successful selling plants, which helps offset other expenses of the program. The program, with the help of the club members donates their help to the LPC Foundations “Best of the Best” gala. There is plant set up, decorations, and break down responsibilities which the foundation is extremely grateful for. We are in the process of establishing a relationship with the Café on campus which would offer prepared menu items using the Horticulture’s fresh, organic produce on a season to season basis.

las positas collegegrapevine.laspositascollege.edu/programreview/vwt-hort...with a vision developed...

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