VEN101C is a primary viticulture course in a quarterly series of production courses (VEN101A, B and C). The VEN101C course concerns itself mainly with the environmental physiology of vineyards. But in the lecture portion of the course students also learn about economics of vineyard operations, soil chemical and physical properties important in vineyard establishment, vineyard energy balance, theoretical concepts of trellis/training systems, nutrient budgeting and management, frost protection, precision viticulture and sustainable practices. Students who take the course are well prepared to step into vineyard management positions as well as internships. Numerous students who have taken the VEN101A, B and C series are well versed in production vineyard management operations and have risen into high level positions as vineyard managers. 

The laboratory portion of VEN101C is very hands-on. There is unlikely another course in the College of Agricultural and Environmental Science with as much of a hands-on nature as VEN101C. In the laboratory students learn how to plant grapevines and manage grapevine canopies. They build five different trellis systems and work on canopy management exercises with seven different cultivars including Grenache, Grenache Noir, Barbera, Cabernet Sauvignon, Sauvignon Blanc, Chardonnay and Zinfandel! Students in the VEN101C course also acquire skills critical in management of heat loads in vineyards using theoretical concepts related to energy balance. The laboratory further concerns itself with fruit quality assessments and fruit load management.