145310 v.4 Bachelor of Science (Viticulture and Oenology)
BSc(Curtin)
Course CRICOS Code: 029356M
Registered full-time Duration for International Onshore Students on student visas:
3 Years
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.
Course Entry Requirements
None.
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 1V in Viticulture or a National Certificate in Food Processing (Wine) or units of similar content from another tertiary institution may be granted recognition in this course.
Duration and Availability
3 years' full-time study or equivalent part-time and is available externally.
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
Associate Degree in Viticulture.
Professional Recognition
Graduates are eligible to join the Australian Society of of Wine Educators, state and regional 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 of this course will be completed at the Bentley Campus, the second and third years are studied at the Margaret River Education Campus. This course develops a greater depth of knowledge and technical skills (particularly in winemaking) thanthe two year Associate Degree in Viticulture.
Combined Degree Information
Viticulture and Oenology may be combined with Viticulture.
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 | |||||
| Year 3 Semester 1 | |||||
| 13496 | v.3 | Viticulture Resource Management 301 | 7.0 | 25.0 | |
| 13497 | v.3 | Wine Industry Project 301 | 5.0 | 25.0 | |
| 13500 | v.3 | Winery Engineering 301 | 5.0 | 25.0 | |
| 312416 | v.1 | Introduction to Wine Marketing and Business 201 | 7.0 | 25.0 | |
| 100.0 | |||||
| Year 3 Semester 2 | |||||
| 13499 | v.4 | Wine Industry Project 302 | 5.0 | 25.0 | |
| 13501 | v.4 | Wine Production 302 | 5.0 | 25.0 | |
| 13502 | v.3 | Sensory Evaluation 302 | 5.0 | 25.0 | |
| OR | |||||
| 311706 | v.1 | Wine Tourism 302 | 4.0 | 25.0 | |
| 306476 | v.3 | Grape and Wine Technology 302 | 5.0 | 25.0 | |
| 100.0 | |||||
| * | Students enrolled in Introduction to Microbiology 102 must enrol in Fermentation Studies 101 |
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Content Last Modified: August 11, 2009
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