Texas Tech Provides Continuing Education Courses to the Hill Country

Photography and sensory evaluation for wine production are available in Fredericksburg.

Texas Tech University will offer continuing education courses this fall in Fredericksburg, Texas. Both Photography I and Sensory Evaluation for Wine Production will be offered to Texas Tech students and the public.

“It is important to Texas Tech to offer educational opportunities to the Hill Country communities,” said Melanie Hart, vice provost at Texas Tech. “We believe both of these workshops will be of interest to the people in the Fredericksburg area, especially the wine production course.”

Photography I takes place 8:30 a.m. to 5:30 p.m. Sep. 6 and 26, Oct. 18, Nov. 8 and 22. The course will be held at the Texas Tech campus in Fredericksburg located at 2818 east U.S. Highway 290.  The cost is $630 and the course is worth 4.2 continuing education units.

Photography I offers an introduction to the use of a digital camera, and students will develop the basic photography skills necessary to understand the medium and obtain desired results. They will have the opportunity to apply learned photographic theory and technique in a photojournalistic and an editorial storytelling context. A 35 mm SLR camera with manual capabilities is required.

The photography class will be led by Joel Salcido, whose photographs are now in the permanent collections of Museum of Fine Arts in Houston, El Paso Museum of Art and The Harry Ransom Humanities Center. He continues to work as an editorial and fine art photographer in Austin and produces works for galleries, ad agencies and publications like USA Today, Garden & Gun and Texas Monthly. To view his work visit www.joelsalcido.com.

Sensory Evaluation for Wine Production will take place 9 a.m. to 6 p.m. Sep. 29-30. This course also will be held at the Texas Tech campus in Fredericksburg and is worth two continuing education units.

For this course, an emphasis will be placed on technical skills and methods in evaluating wines. Students will be introduced to a number of sensory analysis methods that are useful tools during wine production as well as common wine aromas of both red and white wines. An emphasis also will be placed on detection of wine flaws as well as individual threshold levels for specific aromatic compounds.

This class will be led by Maureen Qualia, who has worked in the California wine industry, holding positions in lab management, winemaking and wine production management.

For more information or to register for either of these courses visit www.fredericksburg.ttu.edu.

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CONTACT: Melanie Hart, vice provost, Office of the Provost, Texas Tech University, (806) 742-2184 or melanie.hart@ttu.edu.