Bachelor of Viticulture and Wine Science

What is this course about?

CSU's Bachelor of Viticulture and Wine Science provides students with the opportunity to obtain the knowledge and skills in the science of growing grapes and making wine, preparing them for a successful career in the wine industry.

CSU's Bachelor of Viticulture and Wine Science provides training in both the grape growing practices and wine-making principles that underpin the Australian wine industry.

The wine industry is facing many new challenges and demands. New planting is still occurring, while water is critical in some areas and climate change has the potential to disrupt production. Many vineyard impacts will require wine makers to be innovative to maintain the making of high quality wine. Increasingly, consumers are also developing awareness of wine styles and demanding more from the industry. It is therefore vital that our graduates are well trained, skilled, knowledgeable, dynamic thinkers who are confident and job ready. With our  integrated viticulture and wine science degree, it is our aim to produce graduates with these qualities, graduates who can meet the challenges faced and make a difference.

What will I learn?

The course provides a variety of study options to allow students to reach their potential in the career of their choice. The degree is science-based but focuses on the practical issues facing grape growing, wine producing, agribusiness and the environment. A solid foundation in science helps to build an understanding of important agricultural principles. These principles are then integrated to equip graduates with the tools to handle the complexity of the vineyard and winery systems.

Year one provides a strong foundation in the basic sciences and highlights their importance in viticulture and wine making with all students studying chemistry, botany, microbiology, introductory grape and wine science.

Year two extends studies in wine science and wine production and enhances students' understanding of the basic sciences. Plant physiology, plant metabolism and viticulture science are studied along with wine production and sensory science to enable you to begin learning essential skills in wine-making and sensory assessment.

In year three, studies take on an even stronger wine making focus. The suite of subjects, including Wine Microbiology, Wine Chemistry and Wine Production 2, bring the sciences and practical aspects of wine making to the fore. In addition, students study principles of winery engineering and continue their sensory and palate development through the subject, Wine Sensory Assessment.
Students may elect to leave the course after successful completion of three years of study and graduate with either the Bachelor of Viticulture or Bachelor of Wine Science. Students considering this option must consult with their Course Coordinator at the start of the second year of study to ensure the correct subjects are chosen.

In year four, students can choose between two pathways of study: one for the professional viticulturist and winemaker or an Honours pathway for those wishing to pursue a career in agricultural research.

This course includes practical experience through workplace learning.

Professional pathway

The professional viticulturist and winemaker pathway includes an industry practicum, during which students work with an industry-related company over a period of six months while completing other coursework. In both the practicum and coursework components, students complete advanced viticulture subjects including Vine Health and Vineyard Establishment. Students are expected to integrate the knowledge gained in the previous years of the course to better understand and manage the complexity of the vineyard to winery continuum.

Honours pathway

The Honours pathway involves completion of a research project on a topic of interest to the student. Coursework conducted also equips students with valuable research skills such as experimental design and data interpretation, scientific communication, and literature inquiry and review.

Your course is recognised by industry

Graduates are eligible for membership in a variety of related professional bodies such as the Australian Society of Viticulture and Oenology. CSU also has strong links with the Department of Primary Industries, and various industry scholarships available.

Credit

Students who have successfully completed subjects at other universities or TAFE, which are likely to be equivalent to subjects in CSU's Bachelor of Viticulture and Wine Science, may apply for credit for those subjects when applying to this course. Credit may be granted for subjects that are equivalent in content and standard at the discretion of the Course Coordinator.