Section 127.56 - Viticulture (One Credit), Adopted 2024(a) Implementation. The provisions of this section shall be implemented by school districts beginning with the 2025-2026 school year.(b) General requirements. This course is recommended for students in Grades 10-12. Prerequisites: at least one credit in a course from the Agriculture, Food, and Natural Resources Career Cluster. Recommended prerequisite: Principles of Agriculture, Food and Natural Resources. Students shall be awarded one credit for successful completion of this course.(c) Introduction. (1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.(2) The Agriculture, Food, and Natural Resources Career Cluster focuses on the production, processing, marketing, distribution, financing, and development of agricultural commodities and resources, including food, fiber, wood products, natural resources, horticulture, and other plant and animal products/resources.(3) Viticulture is a course designed to provide students with the academic and technical knowledge and skills that are required to pursue a career related to vineyard operations, grape cultivation, and related industries that contribute to the Texas economy. Students in Viticulture develop an understanding of grape production techniques and practices while emphasizing environmental science related to production decisions. To prepare for success, students need opportunities to learn, reinforce, experience, apply, and transfer their knowledge and skills in a variety of settings.(4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.(5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.(d) Knowledge and skills. (1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:(A) identify career and entrepreneurship opportunities for a chosen occupation in the field of viticulture and develop a plan for obtaining the education, training, and certifications required;(B) model professionalism by continuously exhibiting appropriate work habits, solving problems, taking initiative, communicating effectively, listening actively, and thinking critically;(C) model appropriate personal and occupational safety and health practices and explain the importance of established safety and health protocols for the workplace;(D) analyze and interpret the rights and responsibilities, including ethical conduct and legal responsibilities, of employers and employees; and(E) describe and demonstrate characteristics of good citizenship in the agricultural workplace, including promoting stewardship, community leadership, civic engagement, and agricultural awareness and literacy.(2) The student develops a supervised agricultural experience program. The student is expected to:(A) plan, propose, conduct, document, and evaluate a supervised agricultural experience program as an experiential learning activity; and(B) use appropriate record-keeping skills in a supervised agricultural experience program.(3) The student develops leadership skills through participation in an agricultural youth organization. The student is expected to: (A) participate in youth agricultural leadership opportunities;(B) review and participate in a local program of activities; and(C) create or update documentation of relevant agricultural experience such as community service, professional, or classroom experiences.(4) The student understands the history and progression of the viticulture industry. The student is expected to: (A) trace how relevant historical advancements in viticulture relate to current industry practices;(B) research and identify emerging technology in the viticulture industry; and(C) identify current trends in the viticulture industry.(5) The student explains the production cycle and basic physiology of grapevines. The student is expected to: (A) describe asexual propagation techniques used in the production of domesticated grapes;(B) identify the major vegetative and reproductive structures of grapevines;(C) explain the role of rootstock in grapevine production;(D) describe the annual vegetative growth and reproductive cycle of grapevines;(E) explain how environmental conditions influence grapevine vegetative and reproductive growth; and(F) describe the use of training systems in vineyard production.(6) The student analyzes vineyard design and development. The student is expected to:(A) identify the site characteristics required for successful vineyard production;(B) evaluate the soil and climatic characteristics of a potential vineyard site to determine if it is suitable for vineyard production;(C) identify and research successful vineyards in other parts of the world with soil and climatic characteristics similar to local conditions; and(D) develop a vineyard design and installation plan.(7) The student evaluates technology and practices used for vineyard frost protection. The student is expected to:(A) describe the environmental conditions that lead to plant cold injury;(B) identify frost damage in grapevines and effective frost damage mitigation techniques;(C) differentiate advection and radiation frost events;(D) evaluate the effectiveness of passive frost protection techniques employed in vineyards;(E) evaluate the effectiveness of active frost protection techniques employed in vineyards; and(F) analyze the cost effectiveness of frost protection systems.(8) The student demonstrates vineyard management techniques. The student is expected to: (A) identify and demonstrate safe and appropriate usage of vineyard tools;(B) describe and demonstrate dormant pruning of grapevines to minimize crop loss due to frost;(C) describe grapevine-training techniques such as spur and cane pruning; and(D) explain the use of technology in modern vineyard production systems such as drones, robotics, and smart irrigation.(9) The student develops an integrated pest management plan for vineyards. The student is expected to: (A) identify common insect pests and diseases found in vineyards;(B) identify common animal pests that are problematic in vineyards;(C) evaluate the components of integrated pest management used in vineyards;(D) explain cultural practices for vineyard pest control; and(E) describe the safe and effective use of pesticides in vineyards, ensuring compliance with federal and state regulations.(10) The student examines soil properties and soil fertility as they relate to vineyard production systems. The student is expected to: (A) explain the concepts of soil type, soil texture, and basic soil chemistry;(B) identify the essential nutrients required by grapevines;(C) describe the relationship between soil properties and fertility;(D) calculate the fertilizer needs of grapevines;(E) develop and present a vineyard fertilization plan; and(F) identify the practices of organic vineyards related to soil properties and fertility.(11) The student evaluates water requirements of vineyards and associated climatic factors. The student is expected to: (A) evaluate grapevine water requirements;(B) compare grape varieties that thrive in local soil and weather conditions;(C) analyze the influence of soil properties and climate on vineyard water usage;(D) describe irrigation strategies used in vineyards;(E) identify the water resources required for vineyards;(F) describe methods used to determine soil moisture; and(G) calculate the irrigation needs of vineyards based on soil and climate.19 Tex. Admin. Code § 127.56
Adopted by Texas Register, Volume 49, Number 36, September 6, 2024, TexReg 6996, eff. 9/9/2024