13502 (v.2) Sensory Evaluation 302

Area:

Muresk Institute

Credits:

25.0

Contact Hours:

5.0

** 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. **

Lecture:

1 x 5 Hours Weekly

Prerequisite(s):

12614 (v.3) Wine Science 202 or any previous version
AND
12620 (v.3) Sensory Evaluation 202 or any previous version

Syllabus:

Aroma and flavour description, wine description and scoring. Sparkling and sweet table wines, varietal wines, international wines and fortified wines.

** 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. **

Field of Education:

050303 Viticulture

Funding Cluster:

10 - Agriculture

SOLT (Online) Definitions*:

Informational
*Extent to which this unit or thesis utilises online information

Result Type:

Grade/Mark

Availability

Year	Location	Period	Internal	Partially Online Internal	Area External	Central External	Fully Online
2006	Bentley Campus	Semester 2	Y

Area External	refers to external course/units run by the School or Department or offered by research.
Central External	refers to external and online course/units run through the Curtin Bentley-based Distance Education Area
Partially Online Internal	refers to some (a portion of) learning provided by interacting with or downloading pre-packaged material from the Internet but with regular and ongoing participation with a face-to-face component retained. Excludes partially online internal course/units run through the Curtin Bentley-based Distance Education Area which remain Central External
Fully Online	refers to the main (larger portion of) mode of learning provided via Internet interaction (including the downloading of pre-packaged material on the Internet). Excludes online course/units run through the Curtin Bentley-based Distance Education Area which remain Central External