145310 v.2 Bachelor of Science (Viticulture and Oenology)
BSc(Curtin)
Introduction
This course provides skills in vineyard management and winemaking and education for employment as vineyard managers, technical officers, marketing agents and wine makers both in Australia and overseas. It covers the biology of the vine, provides a scientific background to, and an understanding of, the principles of vineyard management and winemaking, 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 an approved bridging unit.
Specific Requirements
STAT elements considered are E and either V or Q.
Note
Alternative pathways are available for mature age students. Graduates in the Associate Degree in Viticulture may apply for transfer into the degree course.
Recognition of Prior Learning
Applications for recognition of prior learning are assessed on an individual basis. Students who have completed the Associate Degree in Viticulture, a TAFE Certificate IV in Viticulture, a Diploma in Viticulture or a National Certificate in Food Processing (Wine) will be granted recognition in this course.
Duration and Availability
The course is three years full-time or equivalent part-time study at both the Bentley Campus and Margaret River Education Centre. Students are required to undertake a period of 12 weeks practical experience in vineyards, cellars and wineries. This may be completed part-time or during vacation periods.
Intermediate Awards
A student who has successfully completed all the requirements of the Associate Degree in Viticulture may apply under exceptional circumstance provisions for graduation in that award, subject to approval of the Director of the Muresk Institute. For further definition refer to the Statement and Awards section under General Information.
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.
Special Note
From 2004 students will complete the second year of this course at the Margaret River Education Centre. The first year will be completed at the Bentley Campus. This course develops a greater depth of knowledge and technical skills (particularly in winemaking), than the two year Associate Degree in Viticulture.
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 | 5.0 | 25.0 | |
| 303227 | v.2 | Communications 101 | 2.0 | 12.5 | |
| 303309 | v.1 | Mechanisation 101 | 3.0 | 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 | 5.0 | 25.0 | |
| 13464 | v.3 | Wine Microbiology 102 | 5.0 | 25.0 | |
| 13465 | v.2 | Wine Chemistry 102 | 5.0 | 25.0 | |
| 13498 | v.3 | Vine and Grape Physiology 102 | 5.0 | 25.0 | |
| 100.0 | |||||
Year 2 Semester 1 |
|||||
| 12616 | v.2 | Wine Production 201 | 5.0 | 25.0 | |
| 13321 | v.4 | Viticulture Principles 201 | 5.0 | 25.0 | |
| 308401 | v.1 | Wine Science 201 | 5.0 | 25.0 | |
| 308402 | v.1 | Grapevine Pests and Diseases 201 | 5.0 | 25.0 | |
| 100.0 | |||||
Year 2 Semester 2 |
|||||
| 12614 | v.3 | Wine Science 202 | 5.0 | 25.0 | |
| 12615 | v.4 | Viticulture Practices 202 | 5.0 | 25.0 | |
| 12620 | v.3 | Sensory Evaluation 202 | 5.0 | 25.0 | |
| 13495 | v.2 | Water Resource Management 202 | 5.0 | 25.0 | |
| 100.0 | |||||
Year 3 Semester 1 |
|||||
| 12619 | v.2 | Wine Production 301 | 5.0 | 25.0 | |
| 13496 | v.2 | Viticulture Resource Management 301 | 5.0 | 25.0 | |
| 13497 | v.2 | Viticulture Project 301 | 5.0 | 25.0 | |
| OR | |||||
| 308319 | v.1 | Oenology Project 301 | 5.0 | 25.0 | |
| 306476 | v.2 | Grape and Wine Technology 302 | 5.0 | 25.0 | |
| 100.0 | |||||
Year 3 Semester 2 |
|||||
| 13499 | v.3 | Viticulture Project 302 | 5.0 | 25.0 | |
| OR | |||||
| 308320 | v.1 | Oenology Project 302 | 5.0 | 25.0 | |
| 13500 | v.2 | Winery Engineering 301 | 5.0 | 25.0 | |
| 13501 | v.2 | Wine Science 302 | 5.0 | 25.0 | |
| 13502 | v.2 | Sensory Evaluation 302 | 5.0 | 25.0 | |
| 100.0 | |||||
Availability
| Year | Location | All* | Internal | External | |
| 2004 | Bentley Campus | Semester 1 | Y | Y | |
| 2004 | Bentley Campus | Semester 2 | Y | Y | |
| 2004 | 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.
Curtin University of Technology
Current as of: July 7, 2004
CRICOS provider code 00301J