Online Course Brochure
For enrolment in 2010

Course structure

Sciences

Subjects that provide a balanced foundation of study in chemistry, biology, biochemistry, statistics and physics.

Applied Wine Sciences

Includes subjects that 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.

Viticulture

Subjects that provide an understanding of grape production, factors affecting grape quality, and methods for producing quality grapes.

Wine Evaluation

A sequence of subjects on sensory wine appraisal that develop an understanding of wine quality and style.

Full-time enrolment pattern

Session 1 (Autumn)
BIO126 Botany
CHM104 Chemistry lA
PHY107 Engineering Physics
WSC111 Grape and Wine Science

Session 2 (Spring)
MCR101 Introduction to Microbiology
CHM107 Chemistry lB
STA201 Scientific Statistics
WSC101 Wine Science 1

Session 3 (Autumn)
BCM206 Structural Biochemistry
PSC215 Plant Physiology B
VIT211 Viticultural Science (8 points commenced)
WSC201 Wine Production 1 (8 points commenced)
WSC210 Sensory Science

Session 4 (Spring)
BCM208 Metabolic Biochemistry
CHM213 Analytical Chemistry
ENG210 Food and Beverage Engineering
VIT211 Viticultural Science (completed)
WSC201 Wine Production 1 (completed)

Session 5 (Autumn)
ENG302 Winery Engineering
WSC260 Wine Industry Experience (0 points)*
WSC301 Wine Production 2 (8 points commenced)
WSC304 Wine Chemistry (8 points commenced)
WSC307 Wine Microbiology (8 points commenced)
WSC310 Wine Sensory Assessment (8 points commenced)
WSC312 Wine Science 2

Session 6 (Spring)
VIT301 Vine Physiology
WSC301 Wine Production 2 (completed)
WSC312 Wine Science 2 (completed)
WSC304 Wine Chemistry (completed)
WSC307 Wine Microbiology (completed)
WSC310 Wine Sensory Assessment (completed)
[          ] Elective

* Wine industry experience is undertaken during February to April in Session 5. The remaining subjects in this session are taught during May to July.

Distance education enrolment pattern

Distance education students usually undertake half the study load of full-time students.

Session 1 (Autumn)
BIO127 Botany
WSC111 Grape and Wine Science

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

Session 3 (Autumn)
CHM115 Chemistry 1A
PHY104 Engineering Physics

Session 4 (Spring)
CHM107 Chemistry 1B
WSC101 Wine Science 1

Session 5 (Autumn)
PSC215 Plant Physiology B
WSC210 Sensory Science

Session 6 (Spring)
CHM213 Analytical Chemistry
ENG210 Food and Beverage Engineering

Session 7 (Autumn)
BCM206 Structural Biochemistry
VIT211 Viticultural Science (8 points commenced)
WSC201 Wine Production 1(8 points commenced)

Session 8 (Spring)
BCM208 Metabolic Biochemistry
VIT211 Viticultural Science (completed)
WSC201 Wine Production 1 (completed)

Session 9 (Autumn)
WSC304 Wine Chemistry (8 points commenced)
WSC307 Wine Microbiology (8 points commenced)
WSC310 Wine Sensory Assessment (commenced)

Session 10 (Spring)
VIT301 Vine Physiology
WSC304 Wine Chemistry (completed)
WSC307 Wine Microbiology (completed)
WSC310 Wine Sensory Assessment (completed)

Session 11 (Autumn)
ENG302 Winery Engineering
WSC260 Wine Industry Experience
WSC301 Wine Production 2 (8 points commenced)
WSC312 Wine Science 2 (commenced)
[          ]Elective - may also be studied in Spring session

Session 12 (Spring)
WSC301 Wine Production 2 (completed)
WSC312 Wine Science 2 (completed)

Restricted electives

Students complete one restricted elective, chosen from the following:
AGB233 Agribusiness Management 1
BCM302 Food and Beverage Biotechnology
FDS305 Quality Assurance
IRR200 Principles of Irrigation
PSC104 Soil Science
PSC420 Water Policy and Management
VIT311 Vine Health
VIT312 Vineyard Establishment
WSC314 Research Project

Other subjects may be selected with the approval of the Course Coordinator.

 

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