Bachelor of Wine Science

What is this course about?

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

CSU's Bachelor of Wine Science is designed to develop knowledge and skills in winemaking, wine science, viticulture and wine appraisal. Students can complete their studies while working in the wine industry or by interchanging full-time study with distance education.

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 a balanced foundation of study in chemistry, biology, biochemistry, statistics and physics
• build on the basic science foundation and provide an understanding of the science and technology of wine, encompassing wine production, wine microbiology, wine chemistry and winery engineering
• provide 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.

What will I learn?

The course comprises pure science, viticulture, and wine production subjects and an elective subject. The pure science subjects give students the scientific background in chemistry, microbiology and plant sciences that underpins the applied wine production and viticulture studies. You may choose your elective subject from the subjects offered across CSU's four Faculties.

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

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 & 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 Experience

Enrolment pattern

Distance Education
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
AGB310 Agricultural Marketing
Session 6
PSC208 Plant Metabolism
ENG210 Food & Beverage Engineering

Year 4
Session 7
WSC210 Sensory Science
VIT211 Viticultural Science (commence)
WSC201 Wine Production 1 (commence)
Session 8
CHM107 Chemistry 1B
VIT211 Viticultural Science (complete)
WSC201 Wine Production 1 (complete)

Year 5
Session 9
AHT274 Industry Practice
OR
SCI301 International 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)

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