311712 v.1 Viticulture Major (Grad Dip Wine Industry)

Introduction

Students will study the principles and practices associated with viticulture and their relationship to grape and wine quality. Pest and disease management, management of viticultural resources, decision making in viticulture and the role of climate, soiltype, grape cultivars and rootstocks are covered. Students also undertake training in sensory evaluation of wine and are encouraged to select option units relating to basic wine production and/or marketing and tourism.

Course Structure			Hrs/Wk	Credit
Year 1 Semester 1
307285	v.2	Wine Industry Project 501	5.0	25.0
308036	v.2	Viticulture Principles 501	6.0	25.0
308037	v.2	Grapevine Pests and Diseases 501	5.0	25.0
		SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF:		25.0
				100.0
Year 1 Semester 2
308038	v.2	Viticulture Practices 502	5.0	25.0
308039	v.2	Water Resource Management 502	5.0	25.0
308040	v.2	Sensory Evaluation 502	5.0	25.0
		SELECT OPTIONAL UNITS TO THE TOTAL VALUE OF:		25.0
				100.0
Optional Units to Select from in Year 1 Semester 1			Hrs/Wk	Credit
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
308041	v.2	Introduction to Wine Marketing Business 501	5.0	25.0
308042	v.2	Grape and Wine Production 501	4.0	25.0
311716	v.1	Introductory Wine Science 501	5.0	25.0
Optional Units to Select from in Year 1 Semester 2			Hrs/Wk	Credit
305338	v.2	International Agribusiness Marketing 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
311715	v.1	Wine Chemistry 502	5.0	25.0
311717	v.1	Wine Tourism 502	4.0	25.0