Graduate Diploma in Viticulture and Oenology (GDipVitOen)

Program Code


Academic Year


Special Notes

These Program Rules should be read in conjunction with the University's policies (


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 fertilizer to optimise vineyard yield and grape quality. The viticulturist 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 viticulturist / 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 Graduate Diploma in Viticulture and Oenology is an AQF Level 8 program with a standard full-time duration of 1.0 year.


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.

Academic Program Rules for Graduate Diploma in Viticulture and Oenology

There shall be a Graduate Diploma in Viticulture and Oenology .

Qualification Requirements
Academic Program: 

To qualify for the Graduate Diploma in Viticulture and Oenology, the student must complete satisfactorily a program of study consisting of the following requirements with a combined total of not less than 24 units, comprising:

  1. Core courses to the value of 24 units
Core Courses

To satisfy the requirements for Core Courses students must complete courses to the value of 24 units.

All of the following courses must be completed:

Subject / Catalogue Course Title Unit Value
OENOLOGY 7010WT Stabilisation and Clarification 3
OENOLOGY 7019WT Sensory Studies 3
OENOLOGY 7022WT Cellar and Winery Waste Management 3
OENOLOGY 7028WT Introductory Winemaking 3
OENOLOGY 7047WT Winemaking at Vintage 3
VITICULT 7002WT Viticultural Science A 3
VITICULT 7021WT Viticultural Science B 3
VITICULT 7038WT Viticultural Methods and Procedures 3