CSU's Bachelor of Viticulture and Wine Science is a four-year full-time program offered on Wagga Wagga Campus. It 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 new exciting 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.
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 wine maker or one for those wishing to pursue a career in agricultural research (Honours).
The professional viticulturist and wine maker 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.
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.
A diverse range of career opportunities is available to you as a graduate of this degree program. Using your degree as a vocational tool, you can expect to pursue a career as:
Using the degree as a general qualification, graduates can find employment in many areas outside science and viticulture and wine making.
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.
In addition to the rich resources of the region, students in the School of Agricultural and Wine Sciences have access to an array of state-of-the-art teaching and research facilities for practical experience. These include:
Our dedicated and caring staff are committed to providing the highest quality education in a uniquely rural, equal opportunities environment.
Students gain much of their practical experience using the University's facilities mentioned above. In year four, students have the opportunity to work with an industry-related company over a period of six months while completing other coursework.
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 which are equivalent in content and standard at the discretion of the Course Coordinator.
CSU's Science Scholarships are available for on campus applicants to this course, providing $4000 per annum for up to four years (subject to satisfactory progress). Once awarded the Scholarship, the money is the student's to spend in the way that assists them most.
Applicants must achieve an ATAR (NSW) of 82 or above, or equivalent ENTER (VIC) (inclusive of the Regional Bonus) to be eligible to receive the Scholarship.
To apply, download the Science Scholarships application form, complete all sections, then return the form to the Scholarships Officer before the end of October in the year prior to commencing your studies.
To graduate with the Bachelor of Viticulture and Wine Science, students must successfully complete 256 points including the agricultural practicum component of the final year of the course. Students wishing to leave the course after the first three years and graduate with the Bachelor of Viticulture or Bachelor of Wine Science, must sucessfully complete 192 points.
To graduate with the Bachelor of Viticulture and Wine Science (Honours), students must successfully complete 256 points including the research project and submission of its associated dissertation in the final year of the course.
| Study through | Wagga Wagga |
| Study mode and normal course duration | 4 years full-time on campus |
| Fee information | Australian & New Zealand students This course is not available to international students |
| Commence study in | Session 1 |
| Admission rank cut-offs | 72.55 |
Choose your preferred method. Make note of the admission code as you will need this to complete your application. More information on application closing dates.
| Apply through UAC |
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Students must successfully complete 256 points including the agricultural practicum component or the research component, depending on whether they elect to study the Pass stream or Honours stream in year four.
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.
An indicative course structure and enrolment pattern are available in the CSU Handbook.
To be admitted into the course, prospective students need to indicate their likelihood of success through:
Previous studies include:
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.
Applicants will be deemed to have sufficient English proficiency if they:
All other applicants must explicitly demonstrate proficiency.
Acceptable tests for English proficiency
Any of the following results, attained within the last two years, can be used to demonstrate English proficiency:
An applicant who does not otherwise meet the University’s requirements may be admitted on the recommendation of the Dean of the appropriate faculty.
You may also be admitted to a course based on other attainments and experience. These may include:
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.
Assumed knowledge is NSW HSC, or equivalent 2 unit Chemistry and 2 unit Mathematics.
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 will also require access to a winery and vineyard in order to complete the practical requirements in the later stages of the course.
For all inquiries about Charles Sturt University courses, please contact info.csu on:
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Telephone: 1800 334 733 (free call within Australia) |