Online Course Brochure
For enrolment in 2010

Course structure

Students will undertake study in the following areas:

Science

Basic science subjects give students the scientific background in chemistry, plant sciences and soil science, which underpins the applied viticulture and wine production studies.

Viticulture

Includes a group of subjects that examine topics such as site selection, grapevine varieties, propagation, vineyard establishment and management, irrigation and plant protection.

Wine Production

These subjects cover the chemical and biological processes that affect wine production, the principles, techniques and procedures for producing quality wines and also sensory evaluation.

Business

Includes subjects that provide a grounding in accounting, marketing and management relevant to a wine business operation.

Full-time enrolment pattern

Session 1 (Autumn)
BIO126 Botany
WSC111 Grape and Wine Production
CHM108 Chemistry Fundamentals
MGT100 Organisations and Management

Session 2 (Spring)
MCR101 Introduction to Microbiology
STA201 Scientific Statistics
or
QBM117 Business Statistics
MKT110 Marketing Principles
WSC101 Wine Science 1

Session 3 (Autumn)
ACC100 Accounting 1: Information for Business
PHY107 Engineering Physics
WSC201 Wine Production 1 (8 points commenced)
VIT211 Viticultural Science (8 points commenced)
WSC210 Sensory Science

Session 4 (Spring)
PSC104 Soil Science
MKT220 Buyer behaviour
WSC201 Wine Production 1 (completed)
VIT211 Viticultural Science (completed)
[          ] Restricted Elective

Session 5 (Autumn)
AGB233 Agribusiness Management
[          ] Restricted Elective
[          ] Restricted Elective
[          ] Restricted Elective

Session 6 (Spring)
MGT330 Business Strategy
WSC350 Wine Business
[          ] Restricted Elective
[          ] Restricted Elective

Distance education enrolment pattern

Distance education students usually undertake half the subject load of full-time students and will be required to attend compulsory residential schools of three to five days duration for most subjects. The normal enrolment pattern for distance education study is as follows:

Session 1 (Autumn)
BIO126 Botany
WSC111 Grape and Wine Science

Session 2 (Spring)
MCR101 Introduction to Microbiology
QBM117 Business Statistics
or
STA201 Scientific Statistics

Session 3 (Autumn)
CHM108 Chemistry Fundamentals
MGT100 Organisations and Management

Session 4 (Spring)
MKT110 Marketing Principles
WSC101 Wine Science 1

Session 5 (Autumn)
ACC100 Accounting 1: Information for Business
PHY107 Engineering Physics

Session 6 (Spring)
MKT220 Buyer Behaviour
PSC104 Soil Science

Session 7 (Autumn)
VIT211 Viticultural Science (8 points commenced)
WSC201 Wine Production 1 (8 points commenced)
[          ] Restricted Elective

Session 8 (Spring)
VIT211 Viticultural Science (completed)
WSC201 Wine Production 1 (completed)
[          ] Restricted Elective

Session 9 (Autumn)
AGB233 Agribusiness Management
WSC210 Sensory Science

Session 10 (Spring)
WSC350 Wine Business
[          ] Restricted Elective

Session 11 (Autumn)
[          ] Restricted Elective
[          ] Restricted Elective

Session 12 (Spring)
MGT330 Business Strategy
[          ] Restricted Elective

Restricted electives

Restricted electives for both full-time and distance education study may be selected from the following:
ACC110 Accounting 2: Management Decisions
ACC240 Small Business Management
ECO110 Microeconomics
HRM210 Human Resource Management
IRR200 Principles of Irrigation
LAW110 Business Law
MGT220 E-Commerce
MGT290 Project Management
MGT310 Service Operations Management
PSC215 Plant Physiology B
VIT311 Vine Health
VIT312 Vineyard Establishment
WSC260 Wine Industry Experience (0 points)
WSC301 Wine Production 2
WSC310 Wine Sensory Assessment

 

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