Bachelor of Viticulture

What is this course about?

CSU's Bachelor of Viticulture is designed for specialist vineyard management with extensive studies of viticulture, vine physiology, vine pests and diseases, water and soil management.

CSU's Bachelor of Viticulture is designed for specialist vineyard management with extensive studies of viticulture, vine physiology, vine pests and diseases, and water and soil management. A range of electives enables development of sensory skills, communication, wine production, resource management or marketing skills.

CSU has contributed to the industry since 1975 by developing courses that offer a unique blend of science, business and practical training for wine industry personnel. With access to an on campus commercial winery, which is at the forefront of viticultural practices and winemaking techniques, and teaching staff who are experienced professionals in the field, our students graduate with the knowledge and hands-on experience that give them the edge in the wine industry.

The course aims to:

• provide the scientific background in chemistry, plant sciences, soil science and statistics, which underpin applied viticulture and wine production studies
• examine topics such as site selection, grapevine varieties, propagation, vineyard establishment and management, irrigation and plant protection
• cover the chemical and biological processes that affect wine production, the principles, techniques and procedures for producing quality wines, and also sensory evaluation.

Students are required to gain experience in a commercial vineyard and winery to complete the requirements of the subject Winegrowing Experience. Applicants must have access to a fully developed vineyard and winery to complete the practical requirements of the course.

What will I learn?

The course comprises pure science, viticulture, wine production and some business subjects. The pure science subjects provide the scientific background in chemistry, plant sciences and soil sciences (including irrigation) that underpins the applied viticulture and wine production studies. Students also develop skills in wine sensory assessment. The business subjects provide grounding in organisation and management relevant to a business operation.

Residential school

Some subjects require students to attend residential schools at CSU in Wagga Wagga. Using the University's facilities, these residential schools provide you with the opportunity to immerse yourself in the area of study for an intensive period of two to four days.

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.

Learning facilities

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

• state-of-the-art laboratories
• an extensive and well equipped experimental winery
• a fully operational modern commercial winery with 28ha of vineyard, processing about 200 tonnes of fruit per annum and producing award winning wines
• tasting rooms for state-of-the-art wine sensory assessment
• extensive computer facilities.

Course structure

All undergraduate courses in the School of Agriculture and Wine Sciences undertake 7 common core subjects. Each course has additional compulsory subjects that are course specific and may have restricted electives.

School Core Subjects
AGB110 Agricultural Economics
AHT231 Agricultural Business and Financial Management
AGB310 Agricultural Marketing
AGR202 Food, Environment and Culture
AGS107 Precision Agriculture and Data Handling
AHT101 Professional Experience in Agriculture and Horticulture
AHT274 Industry Practice OR SCI301 International Practical
PSC104 Soil Science

Additional Compulsory Subjects
AGR237 Property Planning and Development
CHM115 Chem 1A
IRR200 Principles of Irrigation
PSC103 Botany
PSC215 Plant Physiology
PSC371 Plant Pathology
PSC415 Soil Management OR AGR220 Extension
VIT211 Viticultural Science
VIT402 Vine Physiology and Performance
VIT405 Integrated Vineyard Management
WSC101 Wine Science 1
WSC201 Wine Production 1
WSC210 Sensory Science
MCR101 Introduction to Microbiology

Restricted Electives
AGR220 Extension
AGS301 Weed and Pesticide Science
CHM107 Chem 1B
ENG210 Food & Beverage Engineering
ENG302 Winery Engineering
HRM210 Human Resource Management
PSC415 Soil Management
WSC312 Wine Science 2
WSC301 Wine Production 2
WSC310 Wine Sensory Assessment
WSC405 Wine Chemistry
WSC406 Wine Microbiology

Enrolment pattern

By Distance Education study

Year 1
Session 1
AHT101 Professional Skills in Agriculture and Horticulture
CHM115 Chemistry 1A
Session 2
AGS107 Precision Agriculture and Data Handling
PSC104 Soil Science

Year 2
Session 3
AGB110 Agricultural Economics
PSC103 Botany
Session 4
MCR101 Introduction to Microbiology
WSC101 Wine Science 1

Year 3
Session 5
AHT231 Agricultural Finance and Business Management
PSC215 Plant Physiology
Session 6
AGR202 Food, Environment and Culture
PSC371 Plant Pathology

Year 4
Session 7
WSC210 Sensory Science
VIT211 Viticultural Science (Commenced)
WSC201 Wine Production 1 (Commenced)
Session 8
IRR200 Principles of Irrigation
VIT211 Viticultural Science (Completed)
WSC201 Wine Production 1 (Completed)

Year 5
Session 9
AGB310 Agricultural Marketing
AGR220 Extension OR PSC415 Soil Management
Session 10
[ ] Restricted Elective
AHT274 Industry Practice OR SCI301 International Experience

Year 6
Session 11
AGR237 Property Planning and Development
VIT405 Integrated Vineyard Management (Commenced)
VIT402 Vine Physiology and Performance (Commenced)
Session 12
VIT405 Integrated Vineyard Management (Completed)
VIT402 Vine Physiology and Performance (Completed)
[ ] Restricted Elective

Admission requirements

Assumed knowledge is the NSW HSC (or equivalent) with 2 Unit mathematics (or equivalent). Study in one or more of the subjects biology, chemistry, or commerce would be desirable, but not essential. Successful applicants who do not have an appropriate HSC background in these subjects will be recommended to undertake subjects offered through the University's
STUDY LINK program prior to commencing the course.

Students will require access to a winery and vineyard to complete the practical requirements of the course.

To be admitted into the course, prospective students need to indicate their likelihood of success through:

1. previous studies, and
2. other attainments and experience.

Previous studies

Previous studies include:

• the NSW Higher School Certificate or interstate /overseas equivalent;
• the International Baccalaureate Diploma;
• a completed or part completed course of a university, college of advanced education or other accredited tertiary institution;
• a completed or part completed course of a TAFE college or other accredited post-secondary institution (including TAFE Tertiary Preparation Certificate);
• an approved Foundation Studies program certificate;
• completion of undergraduate subjects as an Associate Student with the University or through another University, or Open Universities Australia.

NSW and interstate school leavers are normally selected on the basis of their Australian Tertiary Admissions Rank (ATAR) or interstate equivalent. You may also be admitted on the basis of a strong performance in subjects relevant to your course preferences.

Currently no secondary school subjects are prerequisites for admission to particular CSU courses however some courses assume a certain level of knowledge. This will be specified in the course information if applicable.

English language proficiency

The University has minimum requirements for English language proficiency prior to entry to our courses. Some courses also have a requirement for a higher entry or exit level of English proficiency. More information on English language requirements.

Attainment and experience

You may also be admitted to a course based on other attainments and experience. These may include:

• voluntary or paid work experience;
• performance in tests and examinations conducted by professional recognised bodies;
• participation in continuing education programs and/or staff development programs conducted by adult education agencies, consultancies, professional bodies or employers;
• completion of the Special Tertiary Admissions Test (STAT).

Internet access

CSU places great emphasis on services to its students. It is a leader in the provision of online services and, in particular, the use of the internet in the support of teaching, administration and communications with students.

The online environment is so integrated into all aspects of student life and the learning experience at CSU that the University now assumes that all on campus and distance education students at CSU will have ongoing access to an internet connected computer capable of communicating with CSU online systems.

Students enrolled in Information Technology subjects (i.e. with an ITC subject code) may be required to have additional hardware and/or software that is deemed essential for the completion of the learning activities in that subject.

Apply now

This course is available to commence study in

Session 1; Session 2