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74 FRESNO STATE COLLEGE
CP 150. Crop Breeding (3)
P1·erequisite: Bioi 120. Application of genetic and environmental principles to
improvement of crop plants; heredity and variation in crop plants, effects of various
environmental factors on crop improvements, effects of self and cross fertilization,
principles and results of selection and hybridization in crop improvement. (2 lecture,
3 lab hours)
CP 152. Cotton Classing (2)
Characteristics of classes and grades of cotton; practical work in classing cotton;
cotton quality as related to grade, staple, and utilization. (1 lecture, 3 lab hours)
CP 190. Independent Study (1-3; max see reference)
See Regulations and Procedures-Independent Study.
ENOLOGY
E 15, Introduction to Enology (3)
History and development of the wine industry; mechanics of various processes
and factors involved in wine making.
E 115. Winery Practices (5)
Prerequisite: E 15, V 50, Chern 109, Bact 54. Principles and practices of prep:
u.·ation of dessert and table wines; operation of plant equipment; controlled tests;
sanitation and waste disposal problems. (3 lecture, 6 lab hours)
E 116. Advanced Winery Practices (4)
Prerequisite: E 115. Winery operations; quality control and production of specialty
products; Jabm;atory tests for aldehydes and esters, copper and iron, pasteurization
and fining; microbiological techruques. (2 lecture, 6 lab hours)
E 158A-B. Unit Operations I and II (E 158A same as AgM 158)
Not open to students with credit in E 151A-B. Prerequisite: permission of instructor.
Basic p1·inciples of industrial operations as they apply to the wine industry
with application to chemistry and physics, transformation of energy, heat transfer,
and llow of fluids; npplication of principles ns they apply to evaporation, heat
exchange equipment, distillation and drying.
E 160. Winery Technology (3)
Prerequisite: permission of inStructor. Technological study of winery equipment;
evaluation, location, and operntion; sanitation procedures. (2 lecture, 3 lab hours;
3- or 4-day field trip)
E 171. Winery Management (3)
Prerequisite: permission of instructor. Physical properties of a winery; administrative
organir.ational sec-up; personnel; purchasing, packaging, and shipping; local,
state, and federal regulatory statutes.
HORTICULTURE
H 11. Introduction to Fruit Growing (3)
Varieties, adaptation, pruning, and cultural requil"ements of deciduous fruits;
harvesting and pl'eparntion for market. (2 lecture, 3 lab hours; 16 hours additional
pruning practice arranged)
H 12. Fruit Production (3)
Prerequisite: permission of instructor. Production of fruits and nuts in the San
Joaquin Valley; spring orcho.l"d practices, laying out, planting and planning orchards
on the college farm. (2 lecture, 3 lab hours; 2 Saturday field trips)
Object Description
| Title | 1962-63 General Catalog |
| Creator | Fresno State College |
| Format | PDF Document |
| Date of publication | 1962-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 074 |
| Full Text Search | 74 FRESNO STATE COLLEGE CP 150. Crop Breeding (3) P1·erequisite: Bioi 120. Application of genetic and environmental principles to improvement of crop plants; heredity and variation in crop plants, effects of various environmental factors on crop improvements, effects of self and cross fertilization, principles and results of selection and hybridization in crop improvement. (2 lecture, 3 lab hours) CP 152. Cotton Classing (2) Characteristics of classes and grades of cotton; practical work in classing cotton; cotton quality as related to grade, staple, and utilization. (1 lecture, 3 lab hours) CP 190. Independent Study (1-3; max see reference) See Regulations and Procedures-Independent Study. ENOLOGY E 15, Introduction to Enology (3) History and development of the wine industry; mechanics of various processes and factors involved in wine making. E 115. Winery Practices (5) Prerequisite: E 15, V 50, Chern 109, Bact 54. Principles and practices of prep: u.·ation of dessert and table wines; operation of plant equipment; controlled tests; sanitation and waste disposal problems. (3 lecture, 6 lab hours) E 116. Advanced Winery Practices (4) Prerequisite: E 115. Winery operations; quality control and production of specialty products; Jabm;atory tests for aldehydes and esters, copper and iron, pasteurization and fining; microbiological techruques. (2 lecture, 6 lab hours) E 158A-B. Unit Operations I and II (E 158A same as AgM 158) Not open to students with credit in E 151A-B. Prerequisite: permission of instructor. Basic p1·inciples of industrial operations as they apply to the wine industry with application to chemistry and physics, transformation of energy, heat transfer, and llow of fluids; npplication of principles ns they apply to evaporation, heat exchange equipment, distillation and drying. E 160. Winery Technology (3) Prerequisite: permission of inStructor. Technological study of winery equipment; evaluation, location, and operntion; sanitation procedures. (2 lecture, 3 lab hours; 3- or 4-day field trip) E 171. Winery Management (3) Prerequisite: permission of instructor. Physical properties of a winery; administrative organir.ational sec-up; personnel; purchasing, packaging, and shipping; local, state, and federal regulatory statutes. HORTICULTURE H 11. Introduction to Fruit Growing (3) Varieties, adaptation, pruning, and cultural requil"ements of deciduous fruits; harvesting and pl'eparntion for market. (2 lecture, 3 lab hours; 16 hours additional pruning practice arranged) H 12. Fruit Production (3) Prerequisite: permission of instructor. Production of fruits and nuts in the San Joaquin Valley; spring orcho.l"d practices, laying out, planting and planning orchards on the college farm. (2 lecture, 3 lab hours; 2 Saturday field trips) |
