This work-based, experiential learning course requires 180 hours of logged time participating in fall harvest and winemaking operations under the supervision of a professional winemaker at a commercial winery anywhere in the world. Work site hours may vary. Work site approval by the instructor is required. Prerequisites: ENOL 101 and 190 and 191 and 210
Prerequisites: ENOL 101, ENOL 190, ENOL 191, ENOL 210