13502 (v.4) Sensory Evaluation 302
Note
Tutition Patterns
The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.
Unit references, texts and outcomes
To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.
| Area: | Department of Environment and Agriculture |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Tutorial: | 1 x 2 Hours Weekly |
| Prerequisite(s): |
12620 (v.4)
Sensory Evaluation 202
or any previous version
|
| Syllabus: | Sensory evaluation of applicable international wine styles, further development of a wine tasting vocabulary, stylistic characteristics of wine varieties, varietal and regional interaction, wine scoring, ranking and benchmarking skills, and understanding of quality, price and supply relationships to inform decision making about international wine quality and varietal selection. |
| Field of Education: | 050303 Viticulture |
| SOLT (Online) Definitions*: | Informational *Extent to which this unit or thesis utilises online information |
| Result Type: | Grade/Mark |
Availability
Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
