Overview
The course aims to provide graduates with an excellent technical understanding of winemaking through provision of a relevant and coherent body of wine production and wine science knowledge, a science base that allows the underlying principles and concepts to be understood, and industry-relevant skills. The course is designed for winemakers and assistant winemakers, winery technical staff, senior cellar staff, winery enterprise managers and other specialised staff, such as technical suppliers. The course also provides a foundation for postgraduate studies.
Admission and Credit
Minimum ATAR required60
Admission
Entry Requirement
Language requirements
Standard
Structure
Essential set176 Credit Points
Elective set 16 Credit Points
Enrolment Pattern
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, chemical, physiological and management processes affecting the quality and production of grapes and wines;
2.
utilise and adapt a range of wine production processes and procedures to plan for, and implement, the production of common wine styles, using cognitive and technical skills;
3.
apply a range of techniques and technical skills to measure the composition of grapes and wine and appraise aspects of spoilage, style, production efficiency and sustainability to recommend appropriate courses of action during the production process;
4.
design and undertake a basic wine research trial, analyse data using appropriate techniques and use communication skills to professionally inform product formulation and sensory evaluation of wines;
5.
analyse and evaluate relevant sector and governance frameworks related to the grape and wine industry;
6.
develop plans based on sustainable agricultural management practices as they apply to the production, processing and marketing of grape and wine for domestic and international markets;
7.
explain and apply knowledge of contributing historical patterns and First Nations cultures to develop inter-cultural understanding of issues related to land use, sustainability, and agriculture as they apply to the grape and wine industry; and
8.
critically examine the social, cultural, ethical, legal, scientific, economic and strategic factors affecting the grape and wine industry and consider or suggest possible innovative solutions to current and future challenges as evidence of professional practice and life-long learning.
Related courses
Exit Award
Alternative exit options
The Bachelor and Associate Degree [Exit Point Only] make up an articulated set of courses credit is given in each higher-level course for the subjects completed in the lower.