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Agriculture, Food + Natural Resources

Our Agriculture, Food + Natural Resources courses are about the production, processing, marketing, distribution, financing and development of agricultural commodities and resources including food, fiber, wood products, natural resources, horticulture, and other plant and animal products/resources.

RCC Viticulture

“Love the hands-on aspect of learning and vineyard onsite instruction,” said a recent RCC Viticulture student.

The RCC Workforce and Community Development Center offers a non- credit certificate program in the art of cultivating grapes for the production of fine wine – VITICULTURE.

Through classroom instruction and hands-on experiences, you will learn about soil quality, choosing the right grapevines for our area, growing and harvesting grapes, controlling pests and diseases, and much more. You will spend quality time with our instructors in area vineyards learning the skills necessary to start and operate your own successful vineyard.

The Viticulture certificate can be earned in one calendar year by completing nine Saturday classes. And, because all classes in the RCC Viticulture program are repeated annually, you can start the RCC Viticulture program with any class, and take as long as you desire to complete it!

HORT 1114 Dormant Pruning
This course provides the student with in-class and field experience on the basics of grapevine pruning both for quality and quantity production. Attention will be given to various trellis systems used by Virginia vineyard managers. The student will be introduced to proper pruning tools and specific pruning techniques used to manage vitus vinifera and hybrid vines. Instructor: M. Hollingsworth
Day Date Time Site Fee
Saturday Jan. 10 9 a.m. – 4 p.m. KL + Vineyard $129
HORT 5000 Enology: What Is Wine?
Wine has been enjoyed for thousands of years. Evidence exists that the Egyptians made wine as early as 2500 B.C., and there are hundreds of references to wine in the Bible. In addition to it being a pleasurable drink in today’s society, its significance has been noted throughout the course of human history. Instructor: M. Hollingsworth
Day Date Time Site Fee
Saturday April 11 12 p.m. – 4 p.m. KL + Vineyard $59

HOST 1119 ServSafe
ServSafe is an industry-recognized program for food service workers. Participants will learn about basic food safety, personal hygiene, cross contamination, allergens, time, temperature, cleaning, sanitation, and more. Instructor: Chef Bright
Day Date Time Site Fee
Saturday Mar 14 8 a.m. – 4 p.m. WC $220
Friday May 12 8 a.m. – 4 p.m. KL $220

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