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 and Horticulture

Includes a group of subjects which 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.

Enrolment pattern

Year one
Session 1
BIO127 Botany
WSC111 Grape and Wine Science

Session 2
MCR101 Introduction to Microbiology
STA201 Scientific Statistics

Year two
Session 3
CHM108 Chemical Fundamentals
PSC215 Plant Physiology B
VIT211 Viticultural Science (8 points commenced)

Session 4
PSC104 Soil Science
VIT211 Viticultural Science (completed)
WSC101 Wine Science 1

Year three
Session 5
VIT311 Vine Health (8 points commenced)
VIT312 Vineyard Establishment (8 points commenced)
WSC210 Sensory Science

Session 6
VIT311 Vine Health (completed)
VIT312 Vineyard Establishment (completed)

Year four
Session 7
AGB233 Agribusiness Management 1
PHY107 Engineering Physics
WSC201 Wine Production 1 (8 points commenced)
WSC260 Wine Industry Experience (0 points)

Session 8
IRR200 Principles of Irrigation
WSC201 Wine Production 1 (completed)

 

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