152321 v.3 Associate Degree in Viticulture and Oenology

AssocDVit(Curtin)

This course is not available to International Onshore Students on Student Visas

Introduction

This course prepares students in the skills on 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.

Course Entry Requirements/Prerequisites

None.

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) or units of similar contentfrom another tertiary institution may receive some recognition of prior learning in this course.

Duration and Availability

2 years' full-time study or equivalent part-time and is available externally.

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 essential study materials.

Further Information

"For further information contact the Future Students Centre on (08) 9266 1000 or the School of Agriculture and Environment on (08) 9266 1204, email course_agrienvi@curtin.edu.au or visit our website at www.agrienvi.curtin.edu.au "

Special Note

The first year is completed at the Bentley campus. Students complete the second year of this course at the Margaret River Education Centre.

Course Structure Disclaimer

Curtin University reserves the right to alter the internal composition of any course to ensure learning outcomes retain maximum relevance. Any changes to the internal composition of a course will protect the right of students to complete the course within the normal timeframe and will not result in additional cost to students through a requirement to undertake additional units.

Course Structure			Hrs/Wk	Credit
Year 1 Semester 1
307554	v.1	Science Communications 101	2.0	12.5
312357	v.1	Cell Biology 101	5.0	25.0
312358	v.1	Animal Biology 102	5.0	25.0
		OR
312402	v.1	Horticulture and Grape Production 101	2.5	25.0
312364	v.1	Aquatic Systems 101	5.0	25.0
		OR
309728	v.3	Land Resources 101	5.0	25.0
7726	v.4	Chemistry 187	2.0	12.5
				100.0
Year 1 Semester 2
305639	v.1	Mathematics 135	4.0	25.0
		OR
302467	v.2 *	Introduction to Microbiology 132	3.0	12.5
		OR
312141	v.1 *	Fermentation Studies 101	4.0	12.5
312142	v.1	Climate Change and Adaptation 102	3.0	25.0
312365	v.1	Plant Biology 102	5.0	25.0
7231	v.6	Chemistry 182	6.0	25.0
		OR
312403	v.1	Wine Chemistry 102	5.0	25.0
		OR
303220	v.4	Food Chain Systems 101	5.0	25.0
				100.0
Year 2 Semester 1
12616	v.4	Wine Production 201	8.5	25.0
312408	v.1	Wine Science 201	5.0	25.0
312410	v.1	Viticulture Principles 201	4.0	25.0
312411	v.1	Grapevine Pests and Diseases 201	5.0	25.0
				100.0
Year 2 Semester 2
312412	v.1	Wine Science 202	5.0	25.0
312413	v.1	Viticulture Practices 202	5.0	25.0
312414	v.1	Sensory Evaluation 202	5.0	25.0
312415	v.1	Water Resource Management 202	20.0	25.0
				100.0

#		Chemistry 127 is to be selected if studying at Margaret River Campus.
*		Students enrolled in Introduction to Microbiology 102 must enrol in Fermentation Studies 101