WSC260 Wine Industry Experience (0)

Students are required to gain practical experience at a commercial vineyard and winery over a total period of 16 weeks.

No offerings have been identified for this subject in 2019.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

SY/US

Duration

One session

School

School of Agricultural and Wine Sciences

Enrolment Restrictions

Enrolment is restricted to students enrolled in the following courses. Bachelor of Wine Science Bachelor of Viticulture Bachelor of Wine Business Bachelor of Viticulture and Wine Science

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to explain their experiences of the diversity of wine production, grape growing and grape processing procedures;
  • be able to demonstrate an awareness of the competing demands of grape growing, wine quality, vintage throughput and operation cost in commercial situations with practical experience of their resolution in commercial situations;
  • be able to demonstrate an awareness of the practical organisation required during the previntage and vintage periods and experience of the implementation of that organisation;
  • be able to demonstrate experience of work and communication within a structured labour force.

Syllabus

This subject will cover the following topics:

There is no defined syllabus for this subject. Rather, students will be advised when they enrol that they are expected to gain as broad an experience across all facets of grape growing and winemaking as possible. The emphasis of the subject is experience in industry. Enrolment in the penultimate session of the relevant course will allow sufficient time to permit students to gain the breadth of experience.

Contact

For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.

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