Texas A&M University New Certificate, Bachelors, Masters, or Doctoral Program Undergraduate Graduate Professional Proposal Checklist

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1 Texas A&M University New Certificate, Bachelors, Masters, or Doctoral Program Undergraduate Graduate Professional Proposal Checklist Program request type: Requested by the Department or Unit of: X Undergraduate HRSC 0 Graduate 0 First Professional (ex., DVM. JD, MD, etc) Program Type, Level, Designation, Title, Description, Hours Program Type: X Certificate Program 0 Degree Program Program Level: X UG Certificate 0 Grad Certificate 0 Bachelor 0 Master 0 Doctoral 0 Professional Degree Designation (i.e., BS, BA, MA, MS, MAgr, MEd, PhD, EdD, etc.) Title of proposed program: Proposed CIP Code (if known): Certificate in Enology Brief program description (provide a catalog description for undergraduate and graduate certificates): The Enology Certificate, offered by the Department of Horticultural Sciences, contains 15 hours of concentrated study in the areas of viticulture, pre- and post-fermentation winemaking processes, wine etiquette, and sensory evaluation. The certificate is designed to provide a knowledge base to those individuals who have an interest in pursuing a career that involves the wine industry. The certificate is open to all majors, but students should consult with their academic advisor prior to submitting an Enology Certificate program application. Minimum program semester credit hours CSCH! Proposed program hours: * 12 hours minimum to appear on transcript Certificates - 12 hours* Bachelors hours Masters- 30 hours Certificate Programs X Embedded 0 Standalone Students take coursework that will result in a degree and certificate being earned at the same time. Off-Campus or Distance Delivery %of Program a student can take off-campus or through Distance Education Program Start 0 25% 0 50% 0 80% 0 100% SACSCOC Approval** Notification Only Approval Required Approval Required Approval Required Non-degree seeking students take coursework to earn a certificate only (no degrees are awarded). **Notification letter arranged through the Vice Provost for Academic Affairs and sent by TAMU President. Program Delivery Mode X On-campus 0 Broadcast I TTVN 0 Specific off-campus location*** Location College Station When Provost needs to inform SACSCOC 6 months before first day of program 6 months before first day of program 6 months before first day of program 0 Distance Education I Internet 0 In-State 0 Out-of-State Start 0 Out-of-Country Will this program be offered with another institution? 0 Yes 0 No If yes, contact the Vice Provost for Academic Affairs for additional reporting requirements. ***Is this an approved SACSCOC location? 0 Yes 0 No If no, a program prospectus must be sent to SACSCOC. Approved locations as of March 2012: TAMU-Galveston, TAMU-Qatar, University Center-The Woodlands, CityCentre-Houston, Dubai and Saudi Arabia. Program Funding Page 1 Revised

2 Texas A&M University New Certificate, Bachelors, Masters, or Doctoral Program Undergraduate Graduate Professional Proposal Checklist Has program funding been fmalized at the department or co llege level? If no, explain or attach budget: Utilizes existing course, no additional funds needed Will new costs fo r the first five years of the program be under $2 million? If new costs exceed $2 million, coordinating board approval is required. X Yes X Yes 0 No 0 No Page 2 Revised

3 Submitted by (Contact Person): Michael A. Arnold Name Professor and Associate Head for Undergraduate Programs Title Phone Certification Statement By signing below, the Dean of the College certifies the proposed program complies with coordinating board standards. If the program is delivered through Distance Education, the Dean of the College certifies that they are following the Principles of Good Practice for Academic Degree and Certificate Programs and Credit Courses Offered Electronically. Use additio.:;_a}j}/j"3:!jf,re l~nes if)jr'ij"am is between three or more departments or colleges. ~~ 6/ 13/ 16 Signature, Department Head or Interdisciplinary Signature, Department Head or Interdisciplinary Program Chair Program Chair (ifjoint program) For: R. Daniel Lineberger Typed or Printed Name ~~~~~~~~~~~~ ~~-- Typed or Printed Name Chair, College Review Committee Chair, College Review Committee Dean of College Dean of College Chair, University Curriculum Committee or Graduate Council Chair, University Curriculum Committee or Graduate Council Additional Approvals Required: Faculty Senate and President. Revised 0/

4 RGRILIFE RESEARCH I EXTENSION AGRICULTURE & LIFE SCIENCES Department of Nutrition and Food Science June 3, 2016 Dr. Michael Arnold Prof. Landscape Horticulture Associate Head for Undergraduate Programs Re: Certificate in Enology The Department ofnutrition and Food Science supports your use offstc 487 Sensory Evaluation of Foods taught by Dr. Rhonda Miller as part of your undergraduate Certificate in Enology program. Sincerely, ~.~ Steve Talcott, Ph.D. Department of Nutrition and Food Science Associate Department Head for Academic Affairs Chair, Tenure and Promotion Committee Professor of Food Chemistry Texas A&M University College Station, Texas, USA cc. Dr. Boon Chew, Department Head ofnfsc 136 Cater-Mattil Hall 2253 TAMU College Station, TX stalcott@tamu.edu Phone: Fax:

5 COLLEGE OF SCIENCE DEPARTMENT OF CHEMISTRY MEMORANDUM April 11, 2016 TO: FROM: Dr. Michael A. Arnold Professor and Associate Head for Undergraduate Programs Dr. Simon W. North Professor and Interim Head, Department of Chemistry SUBJECT: Support for Offering Chemistry 222 The Department of Chemistry is supportive of your undergraduate proposed Certificate in Enology. In particular, we support your use of the CHEM 222 Elements of Organic and Biological Chemistry course in the certificate. Please let us know if we can provide additional assistance. Texas A&M University Department of Chemistry 3255 TAMU College Station, TX

6 Enology Certificate The Enology Certificate, offered by the Department of Horticultural Sciences, contains 15 hours of concentrated study in the areas of viticulture, pre- and post-fermentation winemaking processes, wine etiquette, and sensory evaluation. The certificate is designed to provide a knowledge base to those individuals who have an interest in pursuing a career that involves the wine industry. The certificate is open to all majors, but students should consult with their academic advisor prior to submitting an Enology Certificate program appl ication. Admission Requirements: Applicants must be currently enrolled in an undergraduate degree program at Texas A&M and, if required, have permission from their departmental advisor to apply for the program. Any major at TAMU can apply. An overall TAMU GPA of 2.0 or higher is required for acceptance into the Enology Certificate program. Must complete Enology Certificate program application. Course Requirements: Horticulture (9 hours) HORT 416 Understanding Wine Credits 3. 3 Lecture Hours. From Vines to Wines and Beyond: Facets of wine in the United States and around the world; history of wine, grape growing and winemaking, types of wine, wine etiquette, beer and spirits, sensory evaluation, wine marketing, and winery tasting room management. OR HORT 420 Concepts of Wine Production Credits 3. 3 Lecture Hours. Classic wine grapes of the world and where they are produced; evaluation of wine style and quality through formal laboratory tastings. Prerequisites: HORT 201, HORT 319, HORT 419 or HORT 446/FSTC 446 or FSTC 201; must be 21 years of age; junior or senior classification. HORT 421 Enology Credits 3. 2 Lecture Hours. 3 Lab Hours. Provides a basic understanding of each step of the wine making process; emphasis on home and small scale commercial wine production as related to Texas conditions. Prerequisites: Must be 21 years of age; junior or senior classification.*

7 HORT 419 Viticulture and Small Fruit Culture Credits 3. 3 Lecture Hours. Classic winegrape culture in Europe and U.S. are taught; influence of climate, soil, cultivar, rootstock, canopy and management is presented; nutrition, water, spacing, trellis, pruning, IPM and harvest are integrated for quality yields; culture of muscadines, berries, figs and persimmons are taught. Offered in even numbered years. Prerequisite: HORT 319 or approval of instructor. OR HORT 319 Fruit and Nut Production Credits 3. 2 Lecture Hours. 3 Lab Hours. Rootstocks, cultivars, identification, site selection, pollination, pruning, fruit thinning, dormancy, orchard culture management, irrigation, pest control, harvesting and post harvest physiology of temperate fruit and nut species. Prerequisite: HORT 201.* Chemistry (3 hours) CHEM 222 Elements of Organic and Biological Chemistry Credits 3. 3 Lecture Hours. Organic chemistry and its applications to biological and agricultural chemistry, including chemistry of functional groups, acid-base and redox chemistry, stereochemistry and chemistry of important biological compounds. Not to be used as the basis for further study in organic chemistry or biochemistry. Prerequisite: CHEM 101 or CHEM 103. Food Science (3 hours) STC 487 I ANSC 487 Sensory Evaluation of Foods Credits 3. 2 Lecture Hours. 2 Lab Hours. Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques;

8 Prerequisites: CHEM 222 or CHEM 228; junior or senior classification. Cross Listing: ANSC 487/FSTC 487.