308153 v.1 Graduate Diploma in Oenology

GradDipOnlgy(Curtin)

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Introduction
This course provides skills in wine science and winemaking and education for employment as technical officers and wine makers both in Australia and overseas. It provides a scientific background to, and an understanding of, the principles of winemaking, and the relationship between grape and wine quality. An understanding of the types and styles of wine made is developed and an introduction to the principles of sensory evaluation of wine.

Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis.

Duration and Availability
This fee paying course is one year full time or equivalent part-time study.

Intermediate Awards
A student who has successfully completed all the requirements of the Graduate Certificate in Agribusiness may apply under exceptional circumstance provisions for graduation in that award, subject to approval of the Head of School/Department. For further definition refer to the Statement and Awards section under General Information.

Course Organisation
The principles and practices associated with viticulture and their relationship to grape and wine quality. Winery establishment and layout - practical aspects. Grape and must handling procedures. Aspects of engineering relevant to winery establishment. The science of wine making including discussion of the physical and chemical properties of juice and wine. Wine fermentation, finishing and processing and wine stability. Sensory and chemical characteristics of wine.

Professional Recognition
Graduates are eligible for membership of the Australian Institute Agricultural Science [AIAIS].

Career Opportunities
Graduates will find employment with industries associated with the wine industry.

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
308027	v.1		Wine Science 501	5.0	25.0
308028	v.1		Wine Production 501	5.0	25.0
308029	v.1		Winery Engineering 501	5.0	25.0
308031	v.1		Oenology Project 501	5.0	25.0
					100.0
Year 1 Semester 2
308032	v.1		Wine Science 502	5.0	25.0
308034	v.1		Oenology Project 502	5.0	25.0
308035	v.1		Wine Science 512	5.0	25.0
308040	v.1		Sensory Evaluation 502	5.0	25.0
					100.0

Availability

Year	Location	Period	Internal	External
2004	Margaret River Campus	Semester 1	Y
2004	Margaret River Campus	Semester 2	Y

The information displayed above refers to study periods and locations that students are eligible to be offe red and admitted to this course for the first time only.