Bachelor of Viticulture and Oenology (Honours) (BVitOenol(Hons))

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Detailed Program Information

Program Code
HVITO

Program Faculty
Faculty of Sciences, Engineering and Technology

Academic Year
2024

These Program Rules should be read in conjunction with the University's policies (https://www.adelaide.edu.au/policies).

Overview

This program incorporates courses in both viticulture and oenology and qualifies graduates to work as either a viticulturalist, oenologist (winemaker) or in related professions (e.g. hospitality and tourism, and the food and beverage industry). Viticulture is the study of grape vines and their cultivation and includes site selection, vineyard establishment, management of pests and diseases and the informed application of irrigation and fertiliser to optimise vineyard yield and grape quality. The viticulturalist typically works closely with the winemaker to achieve the desired winemaking outcome. The winemaker utilises their training in the science of winemaking (oenology), to process grapes for the production of white, red, still and sparkling and fortified wines. The viticulturalist / winemaker often contributes to in-house research, sales and promotion of the finished product.

Throughout this program, there is an emphasis on the key technical methods and sensory (wine tasting) skills required for a career in viticulture and oenology. The first year level teaches both basic sciences and foundations of wine science at the North Terrace campus and the National Wine Centre. In second, third and fourth year levels the emphasis is on the scientific and technological aspects of winemaking and viticulture, with courses taught in the winery at the Waite campus. In fourth year students will undertake an Honours project over two semesters and have the opportunity to complete an industry experience placement in either viticulture and / or oenology to enhance personal and career objectives.

The Bachelor of Viticulture and Oenology (Honours) is an AQF Level 8 program with a standard full-time duration of 4 years.

Program Learning Outcomes

  1. Understanding the wine industry by: 1.1 explaining the role and relevance of viticulture and oenology and its related sciences, and agribusiness in society 1.2 understanding the major biophysical, economic, social and policy drivers that underpin practice in the wine industry and how they contribute to practice change 1.3 understanding how information is adopted in the wine industry and the context within which producers, processors and consumers make decisions.
  2. Demonstrating a high level and integrative knowledge of viticultural and oenological sciences, and experience in both winemaking and grapevine production, including the most relevant technologies in international wine sectors.
  3. Critically analyse and address dynamic complex problems in viticultural and oenological sciences by: 3.1 identifying contemporary issues and research opportunities in the wine industry 3.2 gathering, synthesising and critically evaluating information from a range of relevant sources and disciplines 3.3 selecting and applying appropriate and/or theoretical techniques or tools in order to conduct an independent investigation 3.4 collecting, accurately recording, analysing, interpreting and reporting data 3.5 applying this knowledge to focus in a subdiscipline relevant to the wine industry.
  4. Be effective communicators by: 4.1 understanding methods of effective two-way written and verbal communication with different audiences 4.2 communicating with a range of audiences in a wine industry context using a variety of modes.
  5. Be accountable for their own learning and professional work by: 5.1 being independent and self-directed learners 5.2 working effectively, responsibly and safely in an individual or team context 5.3 demonstrating knowledge of the regulatory frameworks relevant to the wine industry 5.4 personally practising ethical conduct 5.5 be an innovative mentor to the existing and future wine sector.

Conditions

Interruption of program: Students must apply for permission from the Executive Dean or delegate before taking a Leave of Absence. Any extension of the leave without approval will result in the loss of place in the program but an application may be made to be re-admitted to the program subject to the admission procedures in place at the time.

Program Maximum Duration: As specified in Table 1 of the Coursework Academic Programs Policy, this program must be completed within a Maximum Duration which includes any periods of non-enrolment, leave of absence or approved study at other institutions for credit towards a Program. 
 

Academic Program Rules for Bachelor of Viticulture and Oenology (Honours)

There shall be a Bachelor of Viticulture and Oenology (Honours).

Qualification Requirements

To qualify for the degree of Bachelor of Viticulture and Oenology (Honours), the student must complete satisfactorily a program of study consisting of the following requirements with a combined total of not less than 96 units, comprising:

  1. Core courses to the value of 96 units
  2. Courses to the value of 24 units at each of Levels I and II
  3. Courses to a total value of 48 units at Levels III and IV
  4. Work based learning/ extra mural studies

Honours

To be eligible to be admitted to the Honours degree program, a student shall complete Levels I, II and III to a standard that is acceptable to the Faculty for the purpose of admission to the Honours degree. A student who wishes to proceed to the Honours degree must obtain the approval of the Head of School.

The work of the Honours program shall normally be completed in the final year of study. The Faculty may permit a student to present the work over a period of not more than two years on such conditions as it may determine.

Core Courses

Published on: 12 March, 2024 | 12:26:05

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