This work-based, experiential learning course is designed specifically for remote students who are completing their fall harvest training at an external commercial winery. Students are required to log a minimum of 90 hours participating in real-world winemaking operations under the supervision of an industry professional. Experiences may include vineyard sampling, grape processing, fermentation preparation and monitoring, basic wine analysis, barrel and tank work, and winery sanitation. All co-op placements must be approved in advance by the instructor, and students are responsible for documenting hours and submitting a supervisor evaluation. Students based on campus should instead enroll in ENOL 180 – Harvest Enology Lab, the instructional alternative to this work-based course. Prerequisites: None