Skip Navigation
*To search for student contact information, login to FlashLine and choose the "Directory" icon in the FlashLine masthead (blue bar).

Regional College

Regional College

The Associate of Applied Science in Enology provides students with the foundational science knowledge, practical experience, and technological skills of winemaking.  This program emphasizes hands-on field experiences and laboratory practicum at local vineyards and wineries.

Career Opportunities

Graduates of the program are qualified for entry into positions in the commercial winemaking industry as a winemaker, assistant winemaker, cellar manager and assistant cellar manager.

Admission Requirements

All seven of Kent State’s regional campuses are accessible to students who hold a high school diploma or GED. Admission decisions are based on cumulative grade point average, ACT and/or SAT scores, strength of high school college preparatory curriculum and grade trends. Check with the Regional Campus Admissions Offices to determine application requirements, as they may differ among campuses.

For more information about admission criteria for transfer, transitioning and former students, please visit the admissions website.

Graduation Requirements

Minimum 60 credit hours. Minimum 2.000 overall and major GPA.

Program Learning Outcomes

Graduates of this program will be able to:

  1. Understand winemaking principles and practices, including calculations necessary for accurate, precise and safe additions to the wine.
  2. Identify and safely use crush, storage, fermentation, transfer, sanitation, refrigeration and bottling equipment found in a winery.
  3. Perform introductory microbiology methods for winery sanitation and bottle sterilization.
  4. Properly handle and eliminate waste products from the winery with regard to environmental and safety regulations.
  5. Understand the role of both good and bad microorganisms frequently encountered in the winemaking process, including how to deal with each.
  6. Understand the principles of sensory evaluation used in commercial winemaking, including a beginning mastery of discerning flavors to establish tasting benchmarks.