152321 v.2 Associate Degree in Viticulture
AssocDVit(Curtin)
Introduction
This course prepares students in the skills of vineyard management and winemaking, educating them for roles as vineyard managers, technical officers, marketing agents and wine makers both in Australia and overseas. The course covers the biology of the vine, provides a scientific background to, and an understanding of, the principles of vineyard management and the relationship between grape and wine quality. It also provides a sound business management framework for the application of technology in modern grape and wine production.
Course Entry Requirements/Prerequisites
None. One TEE Mathematics subject, Chemistry and Biology desirable. Applicants who have not passed TEE Mathematics will be required to pass approved bridging units.
Specific Requirements
STAT elements considered are E and either V or Q.
Note
Alternative pathways are available for mature age students.
Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis. Students who have completed the TAFE Certificate IV in Viticulture, Diploma in Viticulture or a National Certificate in Food Processing (Wine) may receive some recognition of prior learning in this course.
Duration and Availability
The course is of two years full-time duration and is also available in part-time study mode. Students are required to undertake a period of 24 weeks practical experience in vineyards, cellars and wineries. This may be completed part-time or during vacation periods.
Professional Recognition
Graduates are eligible to join the Australian Society of Wine Educators, State industry associations and the Australian Society of Viticulture and Oenology.
Additional Course Expenses
Students may be expected to purchase a number of textbooks, readers and other vital study materials. In addition, students may also need to contribute some of the cost of consumables, which varies depending on the area of study.
Course Structure |
Hrs/Wk |
Credit |
Year 1 Semester 1 |
|
|
| 11247 |
v.4 |
|
Grape and Wine Production 101 |
5.0 |
25.0 |
| 303226 |
v.2 |
|
Horticulture Plant and Soil Resources 101 |
6.0 |
25.0 |
| 303227 |
v.2 |
|
Communications 101 |
2.5 |
12.5 |
| 303309 |
v.1 |
|
Mechanisation 101 |
2.5 |
12.5 |
| 7078 |
v.6 |
|
Chemistry 141 |
4.0 |
25.0 |
| |
100.0 |
Year 1 Semester 2 |
|
|
| 12617 |
v.2 |
|
Irrigation Science and Soil Technology 102 |
4.0 |
25.0 |
| 13321 |
v.3 |
|
Viticulture Principles 102 |
4.0 |
25.0 |
| 13464 |
v.3 |
|
Wine Microbiology 102 |
5.0 |
25.0 |
| 13465 |
v.2 |
|
Wine Chemistry 102 |
4.0 |
25.0 |
| |
100.0 |
Year 2 Semester 1 |
|
|
| 11402 |
v.4 |
|
Introduction to Wine Marketing and Business 201 |
4.0 |
25.0 |
| 12615 |
v.3 |
|
Viticulture Principles 201 |
5.0 |
25.0 |
| 12616 |
v.2 |
|
Wine Production 201 |
4.0 |
25.0 |
| 1731 |
v.7 |
|
Plant Protection 201 |
5.0 |
25.0 |
| |
100.0 |
Year 2 Semester 2 |
|
|
| 12614 |
v.3 |
|
Wine Science 202 |
5.0 |
25.0 |
| 12620 |
v.3 |
|
Sensory Evaluation 202 |
4.0 |
25.0 |
| 13495 |
v.2 |
|
Water Resource Management 202 |
5.0 |
25.0 |
| 13498 |
v.2 |
|
Vine and Grape Physiology 202 |
4.0 |
25.0 |
| |
100.0 |
| |
|
|
|
|
|
Availability
| Year | Location | Period | Internal | External | | 2003 | Bentley Campus | Semester 2 | Y | |
The information displayed above refers to study periods and locations where the course is available for first time entry. Students are normally only offered or admitted to a course once.
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