308153 v.1 Graduate Diploma in Oenology

GradDipOnlgy(Curtin)

Course CRICOS Code: 050590C
Registered full-time Duration for International Onshore Students on student visas: 1 Year

Introduction

This course provides skills in wine science and winemaking and education for employment as technical officers and winemakers both in Australia and overseas. It provides a scientific background and 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.

Course Entry Requirements/Prerequistes

A bachelor degree or an equivalent qualification from a recognised institution. Applicants employed for a minimum of three years by a wine producer in a management function may apply on the basis of prior learning.

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 1

A student who has successfully completed the requirements of an approved intermediate award may apply for graduation in that award subject to approval of Head of School/Department. Fees apply. Intermediate award(s) approved for this course are:

Intermediate Awards II

Graduate Certificate in Agribusiness

Course Organisation

The principles and practices associated with viticulture and their relationship to grape and wine quality. Winery establishment and layout to practical aspects. Grape and must handling procedures. Aspects of engineering relevant to winery establishment. The science of winemaking 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 of Agricultural Science.

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 essential study materials.

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
307285	v.2	Wine Industry Project 501	5.0	25.0
308027	v.2	Wine Science 501	5.0	25.0
308028	v.2	Wine Production 501	5.0	25.0
308029	v.2	Winery Engineering 501	5.0	25.0
				100.0
Year 1 Semester 2
307287	v.2	Wine Industry Project 502	5.0	25.0
308032	v.2	Wine Science 502	5.0	25.0
308035	v.2	Wine Science 512	5.0	25.0
308040	v.2	Sensory Evaluation 502	5.0	25.0
				100.0

Availability

Year	Location	Period	Internal	Fully Online#
2008	Margaret River Campus	Semester 1	Y
2008	Margaret River Campus	Trimester 2		Y
2008	Margaret River Campus	Semester 2	Y
2008	Margaret River Campus	Trimester 3		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.

^Course and associated units are offered in this mode permitting International Onshore student enrolment.

#Course and associated units are offered in this online only mode and DO NOT permit International Onshore student enrolment.