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Bachelor of Wine Science

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Bachelor of Wine Science

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CSU's Bachelor of Wine Science is designed to develop knowledge and skills in winemaking, wine science, viticulture, wine appraisal and business.

  • Why study this course?

    CSU's Bachelor of Wine Science comprises agribusiness, science, viticulture and wine production subjects. The science subjects give you the scientific background in chemistry, microbiology and plant sciences that underpins the applied wine production and viticulture studies.

    CSU has contributed to the wine industry since 1975 by developing courses that offer a unique blend of science, business and practical training for wine industry personnel.

    Teaching staff are experienced professionals in the field. This means you will graduate with the knowledge and hands-on experience that give you the edge in the wine industry.

    During the Bachelor of Wine Science, you will:

    • build on the basic science foundation and gain an understanding of the science and technology of wine, encompassing wine production, wine microbiology, wine chemistry and winery engineering
    • gain an understanding of grape production, factors affecting grape quality, and methods for producing quality grapes
    • develop an understanding of wine quality and style by studying sensory wine appraisal.

  • Career opportunities

    CSU’s presence in the wine industry is significant, with over 1,000 graduates of our wine and viticulture courses now occupying positions in the Australian and international wine industries.

    Some graduates find employment as winemakers in corporate businesses while others operate highly successful small to medium businesses – a diversity of opportunity that reflects the comprehensive foundation of knowledge and skills provided at CSU. Other career opportunities include research roles in the wine, brewing and food processing industries.

  • Workplace learning

    CSU's Bachelor of Wine Science includes a workplace learning subject that allows you to complete the equivalent of four weeks of placement with an agribusiness, service or retail organisation. This placement may be taken with your current employer, if you work in a relevant industry, or you can pursue a placement that aligns with your career aspirations.

    During your work placement, you will investigate and reflect upon the context and processes of management and/or production (relevant to your course) in the work environment you observe and experience, analyse outcomes and formulate solutions to issues you identify.

    Generally the placement will be completed towards the end of your course, so you can apply all the knowledge and techniques you have learned in earlier subjects.

    Please note that the following subjects have a Workplace Learning component:

    AHT274 Industry Practice

  • Subjects

    The below information is for new students. Current students should select their subjects by checking the Handbook for the year of their enrolment

    Course structure

    The course comprises of compulsory subjects with a total of 192 points .

    Core Subjects
    AGB110 Agricultural Economics
    AGB310 Agricultural Marketing
    AGR202 Food Environment and Culture
    AGS107 Precision Agriculture and Data Handling
    AHT101 Professional Skills in Agriculture and Horticulture
    AHT231 Agricultural Finance and Business Management
    PSC104 Soil Science

    Compulsory Subjects
    CHM107 Chemistry 1B
    CHM115 Chemistry 1A
    ENG210 Food and Beverage Engineering
    ENG302 Winery Engineering
    PSC103 Botany
    PSC208 Plant Metabolism
    VIT211 Viticultural Science
    WSC101 Wine Science 1
    WSC201 Wine Production 1
    WSC210 Sensory Science
    WSC301 Wine Production 2
    WSC405 Wine Chemistry
    WSC406 Wine Microbiology
    WSC310 Wine Sensory Assessment
    WSC312 Wine Science 2
    MCR101 Introduction to Microbiology
    AHT274 Industry Practice OR SCI301 International Practical Experience 

    Enrolment pattern

    This course is not offered full time

    Distance Education

    Year 1
    Session 1

    AHT101 Professional Skills in Agriculture and Horticulture
    PSC103 Botany

    Session 2
    AGS107 Precision Agriculture and Data Handling
    MCR101 Introduction to Microbiology

    Year 2
    Session 3

    AGB110 Agricultural Economics
    CHM115 Chemistry 1A

    Session 4
    PSC104 Soil Science
    WSC101 Wine Science 1

    Year 3
    Session 5

    WSC210 Sensory Science
    VIT211 Viticultural Science (commence)
    WSC201 Wine Production 1 (commence)

    Session 6
    CHM107 Chemistry 1B
    VIT211 Viticultural Science (complete)
    WSC201 Wine Production 1 (complete)

    Year 4
    Session 7

    AHT231 Agricultural Finance and Business Management
    AGB310 Agricultural Marketing

    Session 8
    PSC208 Plant Metabolism
    ENG210 Food and Beverage Engineering

    Year 5
    Session 9

    AHT274 Industry Practice
    SCI301 International Practical Experience
    ENG302 Winery Engineering
    WSC310 Wine Sensory Assessment (commence)

    Session 10
    AGR202 Food Environment and Culture
    WSC310 Wine Sensory Assessment (complete)
    WSC312 Wine Science 2

    Year 6
    Session 11

    WSC301 Wine Production 2 (commence)
    WSC405 Wine Chemistry (commence)
    WSC406 Wine Microbiology (commence)

    Session 12
    WSC301 Wine Production 2 (complete)
    WSC405 Wine Chemistry (complete)
    WSC406 Wine Microbiology (complete)

  • Residential schools

    The following subjects may have a residential school component:

    CHM107 Chemistry 1B
    VIT211 Viticultural Science
    PSC208 Plant Metabolism
    ENG210 Food and Beverage Engineering
    WSC301 Wine Production 2
    MCR101 Introduction to Microbiology
    AGR202 Food Environment and Culture
    WSC101 Wine Science 1
    WSC210 Sensory Science
    PSC103 Botany
    PSC104 Soil Science
    CHM115 Chemistry 1A
    CHM213 Analytical Chemistry
    WSC312 Wine Science 2
    WSC201 Wine Production 1
    WSC310 Wine Sensory Assessment

    Students have access to an array of on campus facilities during residential schools, including:

    • state-of-the-art laboratories
    • an extensive and well equipped experimental winery
    • tasting rooms for state-of-the-art wine sensory assessment
    • extensive computer facilities.
  • Admission information

    Assumed knowledge is NSW HSC, equivalent 2 unit Chemistry and 2 unit Mathematics, or a degree in any field.

    No HSC subjects are specified as prerequisites for admission to the course, but confidence and proficiency in HSC chemistry and mathematics is advantageous.

    Successful applicants who believe they do not have an appropriate high school background in chemistry or mathematics are strongly recommended to undertake Introductory Chemistry (SSS010) or Foundation Mathematics (SSS018) in the University's Study Link supplementary program prior to commencing study in the course.

    Applicants intending to study by distance education will also require access to a winery and vineyard in order to complete the practical requirements in the later stages of their course. Experience in commercial wineries and vineyards may include; cellar hand duties, wine making, harvesting, vineyard practises (pruning, irrigation, disease management)

    Applicants must provide a letter indicating their reasons for applying for the course.

    See standard CSU admission criteria

  • Cost of study

    Fees are relevant for 2016 only and are subject to change in future years. Tuition fees quoted do not include the Student Services and Amenities Fee.

    In some instances a tax deduction may be claimed for self education expenses. Please seek independent qualified taxation advice.

    Tuition costs
    Commonwealth supported place

    You will make a student contribution (formerly HECS) towards the cost of your tuition fees. Commonwealth supported places may be limited for this course.


    1. Defer your payment using a HECS-HELP loan, which is repaid through the taxation system once your income reaches a certain threshold
    2. Pay your student contribution fee up-front each session
    8896*Student contribution fee for your first year of study

    * This is an estimated fee for your first year of study based on a full-time study load (eight 8 point subjects). Should you be studying less than eight subjects in your first year, the fees would be decreased proportionally. This figure excludes the Student Services and Amenities fee. If your entire course is less than the equivalent of one year of full-time study, then the figure displayed is calculated as a percentage of a full-time study load e.g. 50%.

    More about Commonwealth supported places

    Distance education (offshore) study mode
    3200*Tuition fee per 8 point subject

    * Fee for students commencing study in 2016.

    More information about international student fees

  • Course details
    Enrol TypeModeCampusFee typeSession1Session2Session3Admission Code
    DirectDistance EducationWagga WaggaFPOSYYNJSWS
    DirectDistance EducationWagga WaggaCGSYYNETWQ

    CGS: Commonwealth Government supported places
    FPPG: Fee-paying postgraduate places
    FPOS: Fee-paying overseas student places
    Admission Code: For your reference if required during your application process
    NO TAC: An admission code is not required for applications to CSU Study Centres
    TEMP: An admission code has not yet been assigned for this course

    Graduation requirements

    To graduate, students must satisfactorily complete 192 points in course subjects as described in the course structure.

  • How to apply
    Apply direct to CSU

    An online application to CSU takes about 15 minutes to complete. Find out more

    Apply online

    Apply direct to CSU

    Apply direct to CSU for on campus study at a CSU regional campus, or study by distance education.

    Apply online

    Recruitment agent

    Contact a Recruitment agent in your country who can answer your questions about CSU as well as help with the student visa application process.

    International recruitment agents

    Thinking of deferring?

    Find out more about deferral

  • About the School
    The School of Agricultural and Wine Sciences

    The School of Agricultural and Wine Sciences is the largest and most successful provider of agricultural, horticultural and wine science education supporting rural industries in Australia. Operating out of the Orange and Wagga Wagga campuses, the School comprises of approximately 70 academics, research, technical and administration staff, offering courses and research focus in fields such as agriculture, horticulture, wine making and viticulture. Research is undertaken through key CSU Research Centres, and staff have major involvement in national Cooperative Research Centres – linking universities, government bodies and industry organisations across Australia to focus on national sector-wide issues. The School’s industry linkages ensure courses remain relevant and topical, and that we develop graduates who will make an impact within their profession.

  • Preparing for Study


    This School recommends any of the following short, self-paced, online STUDY LINK subjects to students who wish to reinforce knowledge and skills prior to starting at CSU:

    • SSS010 - Introduction to Chemistry
    • SSS021 - Transition to University Study
    • SSS026 - Developing Skills in Information Technology

    Any of the following subjects are recommended for students who wish to improve the areas of writing and grammar prior to starting at CSU:

    • SSS022 - Writing at University
    These subjects are particularly useful for those people who feel that they may have knowledge gaps and need a refresher because they have not studied for some time. STUDY LINK subjects are free for CSU Commonwealth-supported students as soon as they accept their offer of a place; small fees apply for others. They are non-credit bearing subjects.  A Subject Coordinator assists students with any questions. The full subject list and enrolment forms are on the STUDY LINK website.
  • Academic expectations

    For each 8 point subject at CSU, students should normally expect to spend between 140-160 hours engaged in the specified learning and assessment activities (such as attending lectures or residential schools, assigned readings, tutorial assistance, individual or group research/study, forum activity, workplace learning, assignments or examinations). The student workload for some subjects may vary from these norms as a result of approved course design.

    Students will be assessed on the basis of completed assignments, examinations, workplace learning, or other methods as outlined in specific subject outlines.

    Where applicable, students are responsible for travel and accommodation costs involved in workplace learning experiences, or attending residential schools (distance education students).

    Expectations relating to academic, workplace learning, time and cost requirements for specific subjects are provided in the subject abstracts and in course materials.

    Throughout their studies, CSU students have a responsibility to continue to develop skills in English Language, literacy and numeracy as appropriate to their discipline. This ongoing development will enable students to effectively participate in their course and graduate as competent professionals.

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