GD-OENLGY v.1 Graduate Diploma in Oenology
Course CRICOS Code: 081713G
Registered full-time Duration:
1 Year
Course Overview
Graduate Diplomas prepare students to develop advanced knowledge and skills for professional or highly skilled work and further learning corresponding to AQF level 8 qualifications.
This course enables students to obtain a solid scientific and practical understanding in the field of Oenology. With few restrictions on grape variety, yield or region, Australia has become known for creating interesting wines and combining tradition with ‘New World’ thinking. The wine industry is characterised by considerable cross over among core activities. For example, it is not uncommon for people engaged in wine production roles to also include interactions with both viticulture and wine marketing. This course has a structured seven unit (200 point) format to enable you to develop a solid scientific and practical understanding of Oenology. The course is suited to people who are currently employed in the wine industry who wish to advance their career options or those seeking to enter the industry. Graduates may find employment in viticulture, winemaking, wine marketing or tourism industries within Australia and overseas.
Career Opportunities
Graduates of this course may find employment in viticulture, wine making, wine marketing or wine tourism industries within Australia and overseas. The wine industry remains a strong employer of graduates and this program is also highly suited to individuals who are currently employed within the industry who wish to advance their career opportunities.
Additional Course Expenses
Students may be expected to purchase a number of textbooks and other essential study materials.
Course Entry and Completion Details
Applicants for a Graduate Diploma are required to meet University academic and English language entry standards; details are provided at http://futurestudents.curtin.edu.au. Applicants generally require a Bachelor Degree or Graduate Certificate. Any specific course entry and completion requirements must also be met.
Applicants employed for a minimum of three years within the wine industry in a management function may apply on the basis of prior learning.
Credit for Recognised Learning
Applications for credit towards a course are assessed on an individual basis. Credit reduces the amount of learning required to complete the course and may be granted for formal education qualifications, non-formal learning from non-award programs of study and informal learning through work experiences. Further information can be found at http://futurestudents.curtin.edu.au.
Pathway to Further Study
Graduates may qualify for entry to some Master degrees. For further details, see the University website http://curtin.edu.au.
Course Organisation
Graduate Diplomas contain a series of units which may include compulsory (core), optional or elective units to cater for student preferences. They may contain a range of majors/streams for students to choose from to pursue learning in a specialised area of study.
Course Learning Outcomes
A graduate of this course can:
1. apply theoretical principles of wine science, viticulture and wine marketing as they relate to the Australian and global wine industries
2. critically analyse issues relating to grape and wine quality and wine marketing and tourism
3. critically assess analytical data against wine industry standards and scientific literature
4. utilise effective written and verbal communication skills to communicate on topics relating to the wine industry
5. ability to apply technology and up-to-date information to solve wine industry related problems
6. demonstrate ability in self-directed learning
7. recognise the role of technology in global grape and wine production and wine marketing and tourism
8. demonstrate an awareness of cultural influences on the perception of wine as a commodity
9. demonstrate a capacity to analyse and resolve wine or grape production and marketing and tourism issues
Duration and Availability
One year full-time or equivalent part-time. The course is only available from the Margaret River Education Campus and can be completed on a part-time basis.
Location and delivery Mode
| Year | Location | Period | All* | Internal | Partially Online Internal^ | External | Fully Online# |
|---|---|---|---|---|---|---|---|
| 2015 | Margaret River Campus | Semester 1 | 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.
* The course itself may not be available either solely internally or externally but individual units may be offered in either or both of those modes. Prospective students should contact the Course Coordinator for further information.
^ Course and associated units are offered in this mode permitting International Onshore student enrolment.
# Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.
| Course Structure | Hrs/Wk | Credit | |||
|---|---|---|---|---|---|
| Year 1 Semester 1 | |||||
| VITI5000 | v.1 | Oenology 1 | 5.0 | 25.0 | |
| VITI5005 | v.1 | Practical Wine Production | 8.0 | 50.0 | |
| VITI2000 | v.1 | Introduction to Wine Marketing and Business | 7.0 | 25.0 | |
| 100.0 | |||||
| Year 1 Semester 2 | |||||
| VITI5002 | v.1 | Advanced Practical Wine Production | 5.0 | 25.0 | |
| VITI5001 | v.1 | Oenology 2 | 5.0 | 25.0 | |
| FOOD5002 | v.1 | Advanced Sensory Evaluation of Wine | 5.0 | 25.0 | |
| VITI5004 | v.1 | Viticulture Principles and Practices | 5.0 | 25.0 | |
| 100.0 | |||||
Further Information
If you need more course information, you may contact the relevant areas:
For Current Students: Student Services Office, please click here for further details:
Handbook
The Courses Handbook is the repository of Curtin University ("Curtin") course information. While Curtin makes all reasonable endeavours to keep this handbook up to date, information on this website is subject to change from time to time. Curtin reserves the right to change the: course structure and contents, student assessment, tuition fees and to: withdraw any course or its components which it offers, impose limitations on enrolment in any unit or program, and/or vary arrangements for any course without notification via the website.
For course and enrolment information please visit our Future Students website.
