Overview

The course is designed for viticulture technical officers and vineyard managers requiring the technical expertise for grape and wine production. The course integrates scientific theory with practical applications in viticulture. The course has the flexibility that elective subjects in wine science and agriculture may be taken depending upon the area of specialisation required. The course shares a common first year with the wine science course and a proposed combined degree in Wine Science and Viticulture.

Admission and Credit

Minimum ATAR required60

Admission

Entry Requirement

Language requirements

Standard

Structure

Affiliation/Memberships
Essential set176 Credit Points
Elective set16 Credit Points

Enrolment pattern

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.NOTES: This course has both year-long subjects and single session subjects, please ensure you enrol in all subjects for the respective year of … For more content click the Read More button below. SESSION 1 (30) INTAKEPART TIME STUDY PATTERNYear 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)AGR237 Property Planning and Development (8) Year 4, Year-long Period 1 (31)WSC217 Sensory Science (8) Year 4, Session 2 (60)IRR200 Principles of Irrigation (8)PSC221 Fundamentals of Plant Protection (8) Year 5, Session 1 (30)PSC215 Plant Physiology (8)PSC415 Soil Management (8) Year 5, Session 2 (30)AGR202 Food, Environment and Culture (8)AHT274 Industry Practice (8) Year 6, Session 1 (30)Elective (8) Year 6, Year-long Period 1 (31)VIT407 Integrated Vineyard Management (8)VIT408 Vine Physiology and Performance (8) Year 6, Session 2 (60)Elective (8) * IKC101 is offered in Session 1 (30), 2 (60) and 3 (90), and may be completed in Year 3.  SESSION 2 (60) INTAKEPART TIME STUDY PATTERNYear 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)PSC215 Plant Physiology (8)PSC415 Soil Management (8) Year 5, Session 2 (60)AHT274 Industry Practice (8)IRR200 Principles of Irrigation (8)PSC221 Fundamentals of Plant Protection (8)  Year 5, Session 1 (30)Elective (8) Year 5, Year-long Period 1 (31)VIT407 Integrated Vineyard Management (8)VIT408 Vine Physiology and Performance (8) Year 6, Session 2 (60)Elective (8) Year 6, Session 1 (30)AHT231 Agricultural Finance and Business Management (8)AGR237 Property Planning and Development (8) * IKC101 is offered in Session 1 (30), 2 (60) and 3 (90).  

Learning outcomes

Upon completion of this course, graduates will be able to:
1.
describe, using a range of strategies and to a range of audiences the relationship between the environmental, biological, physiological and management processes affecting the quality and production of grapes and wines;
2.
analyse a range of physical, biological and financial data in order to formulate and evaluate vineyard management activities and performance;
3.
apply a range of research skills in order to conduct vineyard based research, communicate results and advise practice relevant to a range of small and large business environments;
4.
reflect on the social, ethical, scientific, economic and strategic factors affecting the grape and wine industry and reflect on possible innovative solutions to these challenges.