Bachelor of Wine Science BWineSc
Online - Wagga Wagga
Availability is subject to change, please verify prior to enrolment.
Course duration referenced below is the effective time taken to complete a course when studied full time (full time equivalent duration). At Charles Sturt the standard calendar refers to 32 points a session over a 2 session calendar year. The Actual Duration is the time taken to complete the course following the prescribed enrolment pattern. A course's actual duration can be affected by the session calendar (number of sessions undertaken per year) and/or mode (full time, part time or mixed) and credit packages which may have been granted upon admission. Therefore, depending on the prescribed enrolment pattern, mode, calendar utilised and credit awarded a course may take less time or more time to complete than the duration noted as full time equivalent years. Students are advised to consult the Enrolment Pattern to determine the actual duration of study.
Full-time: 3.0 years (or part-time equivalent)
A completed High School Certificate with an ATAR of 60 (including adjustment factors) or equivalent.
OR
A completed Special Tertiary Admissions Test (STAT) with an equivalent ranking to the currently listed ATAR
OR
A completed AQF Certificate III or higher level qualification.
OR
50% completion of an AQF Diploma level qualification.
OR
A completed Tertiary Preparation Course from an Australian University or an accredited provider demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies.
OR
Successful completion of two university level subjects (AQF level Associate Degree or higher) demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies.
AND
STANDARD English Language Proficiency requirements. Refer to http://futurestudents.csu.edu.au/apply/english-language for the specific requirements.
NOTE
Successful applicants who do not have an appropriate high school background in chemistry or mathematics are strongly recommended to undertake Introductory Chemistry (SSS010) and Maths Skills 2 - Intermediate A & B (SSS072 & SSS073) in the University's Study Link program prior to commencing study in the course.
This course contains workplace learning components requiring access to winery or basic winemaking and analysis equipment for the production of wine (WSC202, WSC303) and a four-week placement in a commercial vineyard, winery or wine business (AHT274).
To graduate students must satisfactorily complete 192 points.
The Bachelor of Wine Science is comprised of 192 points and is offered part-time online over six (6) years. Accelerated and blended (on-campus and online) study options are available and can be requested from the Course Director.
This course is not offered full-time over three (3) years.
Key Subjects
WSC111 Grape and Wine Science (8)
WSC115 Wine Science 1 (8)
Core Subjects
AGR202 Food, Environment and Culture (8)
AGS203 Agricultural Biotechnology (8)
AHT101 Professional Skills in Agriculture and Horticulture (8)
AHT231 Agricultural Finance and Business Management (8)
AHT274 Industry Practice (8)
CHM115 Chemistry 1A (8)
CHM107 Chemistry 1B (8)
ENG210 Food and Beverage Engineering (8)
ENG305 Winery Engineering (8)
IKC101 First Nations Foundations: Knowing, relating and understanding Country (8)
MCR101 Introduction to Microbiology (8)
PSC103 Botany (8)
PSC104 Soil Science (8)
VIT212 Viticultural Science (8)
WSC111 Grape and Wine Science (8)
WSC115 Wine Science 1 (8)
WSC202 Wine Production 1 (8)
WSC217 Sensory Science (8)
WSC303 Wine Production 2 (8)
WSC316 Wine Sensory Assessment (8)
WSC408 Wine Science 2 (8)
WSC409 Wine Microbiology (8)
WSC410 Wine Chemistry (8)
Elective Subjects
The elective subject (8 points) can be chosen from any discipline at any level.
Restricted Electives
Nil
The Bachelor of Wine Science has multiple session intakes Session 1 (30) and Session 2 (60), the enrolment pattern differs and is listed below.
Accelerated and blended (on-campus and online) study options are available and can be requested from the Course Director.
This course has both year-long subjects and single session subjects, please ensure you enrol in all subjects for the respective year of study. Year-long subjects only need to be enrolled into at the commencement of the teaching period.
SESSION 1 (30) INTAKE
PART TIME STUDY PATTERN
Year 1, Session 1 (30)
AHT101 Professional Skills in Agriculture and Horticulture (8)
PSC103 Botany (8)
Year 1, Session 2 (60)
MCR101 Introduction to Microbiology (8)
WSC111 Grape and Wine Science (8)
Year 2, Session 1 (30)
CHM115 Chemistry 1A (8)
Year 2, Year-long Period 1 (31)
WSC115 Wine Science 1 (8)
Year 2, Session 2 (60)
CHM107 Chemistry 1B (8)
PSC104 Soil Science (8)
Year 2, Session 3 (90)
IKC101 First Nations Foundations: Knowing, relating and understanding Country* (8)
Year 3, Session 1 (30)
AHT231 Agricultural Finance and Business Management (8)
Year 3, Year-long Period 1 (31)
VIT212 Viticultural Science (8)
Year 3, Year-long Period 4 (62)
WSC202 Wine Production 1 (8)
Year 4, Session 1 (30)
AGS203 Agricultural Biotechnology (8)
Year 4, Year-long Period 1 (31)
WSC217 Sensory Science (8)
Year 4, Session 2 (60)
AGR202 Food, Environment and Culture (8)
AHT274 Industry Practice (8)
Year 5, Session 1 (30)
Elective (8)
Year 5, Year-long Period 1 (31)
WSC316 Wine Sensory Assessment (8)
WSC408 Wine Science 2 (8)
Year 5, Session 2 (60)
ENG210 Food and Beverage Engineering (8)
Year 6, Year-long Period 1 (31)
ENG305 Winery Engineering (8)
WSC303 Wine Production 2 (8)
WSC409 Wine Microbiology (8)
WSC410 Wine Chemistry (8)
* IKC101 is offered in Session 1 (30), 2 (60) and 3 (90), and may be completed in Year 3.
SESSION 2 (60) INTAKE
PART TIME STUDY PATTERN
Year 1, Session 2 (60)
MCR101 Introduction to Microbiology (8)
WSC111 Grape and Wine Science (8)
Year 1, Session 1 (30)
AHT101 Professional Skills in Agriculture and Horticulture (8)
CHM115 Chemistry 1A (8)
Year 1, Year-long Period 1 (31)
WSC115 Wine Science 1 (8)
Year 2, Session 2 (60)
CHM107 Chemistry 1B (8)
Year 2, Session 1 (30)
IKC101 First Nations Foundations: Knowing, relating and understanding Country* (8)
PSC103 Botany (8)
Year 3, Session 2 (60)
PSC104 Soil Science (8)
Year 3, Year-long Period 4 (62)
WSC202 Wine Production 1 (8)
Year 3, Year-long Period 1 (31)
VIT212 Viticultural Science (8)
WSC217 Sensory Science (8)
Year 4, Session 2 (60)
AGR202 Food, Environment and Culture (8)
Year 4, Session 1 (30)
AGS203 Agricultural Biotechnology (8)
Year 4, Year-long Period 1 (31)
WSC316 Wine Sensory Assessment (8)
WSC408 Wine Science 2 (8)
Year 5, Session 2 (60)
AHT274 Industry Practice (8)
ENG210 Food and Beverage Engineering (8)
Year 5, Year-long Period 1 (31)
ENG305 Winery Engineering (8)
WSC303 Wine Production 2 (8)
WSC409 Wine Microbiology (8)
WSC410 Wine Chemistry (8)
Year 6, Session 1 (30)
AHT231 Agricultural Finance and Business Management (8)
Elective (8)
* IKC101 is offered in Session 1 (30), 2 (60) and 3 (90).
Please note that the following subjects may contain a Workplace Learning component. Further details for Workplace Learning requirements are located via the subject page
AHT274 Industry Practice
WSC202 Wine Production 1
WSC303 Wine Production 2
Please note that the following subjects may contain a Residential School component. Further details of Residential School requirements are located via the subject page
CHM107 Chemistry 1B
CHM115 Chemistry 1A
ENG210 Food and Beverage Engineering
MCR101 Introduction to Microbiology
PSC103 Botany
PSC104 Soil Science
VIT212 Viticultural Science
WSC111 Grape and Wine Science
WSC115 Wine Science 1
WSC202 Wine Production 1
WSC217 Sensory Science
WSC303 Wine Production 2
WSC316 Wine Sensory Assessment
WSC408 Wine Science 2
WSC409 Wine Microbiology
WSC410 Wine Chemistry
Enrolled students can find further information about CSU Residential Schools at About Residential School
Students are eligible for student membership to the Australian Society for Viticulture and Oenology.
Graduates are eligible for full membership to the Australian Society for Viticulture and Oenology.
The information contained in the CSU Handbook was accurate at the date of publication: July 2022. The University reserves the right to vary the information at any time without notice.