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AGRICULTURE 101
CP 118. Range Management ( 3) S Biehler
Prerequisite: CP 11 or permission of instructor. Identification of range forage;
estimating carrying capacity; methods of range conservation, controlled grazing,
water development, rodent control, fertilization, reseeding, brush removal; identification
of poisonous plants. (2 lecture, 3 lab hours; 1 Saturday field trip)
CP 150, Crop Breeding (3) S Van Elswyk
Prerequisite: 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 improvement, effects of self and cross fertilization,
principles and results of selection and hybridization in crop improvement. (2
lecture, 3 lab hours)
CP 152. Cotton Clauing (2) S Van Elswyk
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 (1-5) F and S (See page 61) Staff
ENOLOGY
E 15. Introduction to Enology (3) F (Former V 151) Heitz
History and development of the wine industry; mechanics of various processes
and factors involved in wine making.
E 115. Winery Practices (5) F (Former V 152) Heitz
Prerequisites: E 15, V 16, SO, Chern. 109, Bact. 54. Principles and practices of
preparation of dessen and table wines; operation of plant equipment; controlled
tests; sanit11tion and waste disposal problems. (3 lecture, 6 lab hours)
E 116. Advanced Winery Practices (4) S Heitz
Prerequisite: E 115. Winery operations; quality control and production of specialty
prodncrs; laboratory tests for aldehydes and esters, copper and iron, pasteurization
and fining; microbiological te.chniques. (2 lecture, 6 lab hours)
E l51a-b. Uni~ Opention1 (3-3) F and S Hrutz
Prerequisite: permission of instructor. Basic principles of industrial operations
as they apply to the wine industry with application to chemistry and physics,
transformation of energy, heat transfer, and .flow of fluids; application of principles
as they apply to enporation, beat exchange equipment, distillation and drying.
E 160. Winery Technology (3) S Heitz
Prerequisite: E 116. Technological study of winery equipment; evaluation, location,
and operation; sanitation procedures. (2 lecture, 3 lab hours; 3- or 4-day
field trip)
E 171. 'W'mery Management (3) F Heitz
Prerequisite: permission of instructor. Physical properties of a winery; administrative
organizational set-up; personnel; purchasing, packaging, and shipping; local,
state, and federal regulatory statutes.
HORTICULTURE
H 11. Introduction to Fruit Growing (3) F Braun
Varieties, adaptation, pruning, and cultural requirements of deciduous fruits;
harvesting and preparation for market. (2 lecture, 3 lab hours; ·16 hours additional
pruning practice arranged)
Object Description
| Title | 1960-61 General Catalog |
| Creator | Fresno State College |
| Format | PDF Document |
| Date of publication | 1960-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 101 |
| Full Text Search | AGRICULTURE 101 CP 118. Range Management ( 3) S Biehler Prerequisite: CP 11 or permission of instructor. Identification of range forage; estimating carrying capacity; methods of range conservation, controlled grazing, water development, rodent control, fertilization, reseeding, brush removal; identification of poisonous plants. (2 lecture, 3 lab hours; 1 Saturday field trip) CP 150, Crop Breeding (3) S Van Elswyk Prerequisite: 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 improvement, effects of self and cross fertilization, principles and results of selection and hybridization in crop improvement. (2 lecture, 3 lab hours) CP 152. Cotton Clauing (2) S Van Elswyk 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 (1-5) F and S (See page 61) Staff ENOLOGY E 15. Introduction to Enology (3) F (Former V 151) Heitz History and development of the wine industry; mechanics of various processes and factors involved in wine making. E 115. Winery Practices (5) F (Former V 152) Heitz Prerequisites: E 15, V 16, SO, Chern. 109, Bact. 54. Principles and practices of preparation of dessen and table wines; operation of plant equipment; controlled tests; sanit11tion and waste disposal problems. (3 lecture, 6 lab hours) E 116. Advanced Winery Practices (4) S Heitz Prerequisite: E 115. Winery operations; quality control and production of specialty prodncrs; laboratory tests for aldehydes and esters, copper and iron, pasteurization and fining; microbiological te.chniques. (2 lecture, 6 lab hours) E l51a-b. Uni~ Opention1 (3-3) F and S Hrutz Prerequisite: permission of instructor. Basic principles of industrial operations as they apply to the wine industry with application to chemistry and physics, transformation of energy, heat transfer, and .flow of fluids; application of principles as they apply to enporation, beat exchange equipment, distillation and drying. E 160. Winery Technology (3) S Heitz Prerequisite: E 116. Technological study of winery equipment; evaluation, location, and operation; sanitation procedures. (2 lecture, 3 lab hours; 3- or 4-day field trip) E 171. 'W'mery Management (3) F Heitz Prerequisite: permission of instructor. Physical properties of a winery; administrative organizational set-up; personnel; purchasing, packaging, and shipping; local, state, and federal regulatory statutes. HORTICULTURE H 11. Introduction to Fruit Growing (3) F Braun Varieties, adaptation, pruning, and cultural requirements of deciduous fruits; harvesting and preparation for market. (2 lecture, 3 lab hours; ·16 hours additional pruning practice arranged) |
