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Curtin University
Courses Handbook 2013

This handbook contains information for courses and units at Curtin in 2013.
Information for the previous year's courses and units is available at Courses Handbook 2012.

311712 v.2 Viticulture Major (Grad Dip Wine Industry)

Introduction

Students will study the principles and practices associated with viticulture and their relationship to grape and wine quality. Pest and disease management, management of viticultural resources, decision making in viticulture and the role of climate, soil type, grape cultivars and rootstocks are covered. Students also undertake training in sensory evaluation of wine and are encouraged to select option units relating to basic wine production and/or marketing and tourism.

Course Structure Hrs/Wk Credit
Year 1 Semester 1
308036 v.3   Viticulture Principles 501 6.0 25.0
308037 v.3   Grapevine Pests and Diseases 501 5.0 25.0
  SELECT 2 OPTIONS   50.0
  100.0
Year 1 Semester 2
308038 v.3   Viticulture Practices 502 5.0 25.0
308039 v.3   Water Resource Management 502 5.0 25.0
308040 v.4   Sensory Evaluation 500 5.0 25.0
  SELECT 1 OPTION   25.0
  100.0
Optional Units to Select from in Year 1 Semester 1 Hrs/Wk Credit
13497 v.4   Wine Industry Project 301 5.0 25.0
308027 v.3   Wine Science 501 5.0 25.0
308028 v.3   Wine Production 501 5.0 25.0
312416 v.2   Introduction to Wine Marketing and Business 201 7.0 25.0
Optional Units to Select from in Year 1 Semester 2 Hrs/Wk Credit
13499 v.5   Wine Industry Project 302 5.0 25.0
13502 v.4   Sensory Evaluation 302 4.0 25.0
306476 v.4   Grape and Wine Technology 302 5.0 25.0
308032 v.4   Wine Science 500 5.0 25.0
308035 v.3   Wine Science 512 5.0 25.0

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