Bachelor of Viticulture and Oenology (Honours) (BVitOenol(Hons))
Bachelor of Viticulture and Oenology (Honours) (BVitOenol(Hons))
Program Code
HVITO
Program Faculty
Faculty of Sciences, Engineering and Technology
Academic Year
2023
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.
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.
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:
- Core courses to the value of 96 units
- Courses to the value of 24 units at each of Levels I and II
- Courses to a total value of 48 units at Levels III and IV
- Work based training / extra mural studies
Honours
To be eligible to be admitted to the Honours degree program, a student shall complete Levels I, II and III as set out in Academic Program Rule 2.1 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
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Core Courses
To satisfy the requirements for Core Courses students must complete courses to the value of 96 units.
Level I
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value BIOLOGY 1101 Biology I: Molecules, Genes and Cells 3 BIOLOGY 1202 Biology I: Organisms 3 OENOLOGY 1018NW Foundations of Wine Science I 3 SOIL&WAT 1000WT Soils and Landscapes I 3 STATS 1004 Statistical Practice I (Life Sciences) 3 and
Courses to the value of 6 units from the following:
Subject/Catalogue Course Title Unit Value CHEM 1100 Chemistry IA 3 CHEM 1200 Chemistry IB 3 or
Subject/Catalogue Course Title Unit Value CHEM 1611 Foundations of Chemistry IA (Ag & Vit) 3 CHEM 1621 Foundations of Chemistry IB (Ag & Vit) 3 and
Courses to the value of 3 units from the following:
Subject/Catalogue Course Title Unit Value PHYSICS 1008 Physical Aspects of Nature I 3 PHYSICS 1101 Physics for the Life and Earth Sciences IA 3 Level II
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value AGRIC 2500WT Agricultural Biochemistry II 3 AGRIC 2510WT Agricultural Genetics II 3 OENOLOGY 2501WT Microbiology for Viticulture and Oenology II 3 OENOLOGY 2502WT Sensory Studies II 3 OENOLOGY 2503WT Introductory Winemaking II 3 PLANT SC 2510WT Foundations in Plant Science II 3 SOIL&WAT 2500WT Soil and Water Resources II 3 VITICULT 2500WT Viticultural Science II 3 Level III
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value OENOLOGY 3007WT Stabilisation and Clarification III 3 OENOLOGY 3037WT Distillation, Fortified & Sparkling Winemaking III 3 OENOLOGY 3046WT Fermentation Technology III 3 OENOLOGY 3047WT Winemaking at Vintage III 3 OENOLOGY 3530WT Engineering for Viticulture and Oenology III 3 PLANT SC 3510WT Plant Health III 3 VITICULT 3021WT Viticultural Science III 3 VITICULT 3044WT Viticultural Methods and Procedures III 3 Level IV
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value OENOLOGY 3003WT Wine Packaging and Quality Management III 3 OENOLOGY 3016WT Cellar and Winery Waste Management III 3 OENOLOGY 3500WT Industry Experience (Viticulture & Oenology) III 3 OENOLOGY 3520WT Advances in Wine Science III 3 and
All of the following courses must be completed:
Subject/Catalogue Course Title Unit Value VITICULT 4010AWT Honours Viticulture and Oenology Part 1 0 VITICULT 4010BWT Honours Viticulture and Oenology Part 2 12 or
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Work Based Training / Extra Mural Studies
To satisfy the requirements for Work Based Training / Extra Mural Studies students must adhere to the following:
Students must complete industry experience to the value of 10 weeks full-time (approximately 375 hours) in either viticulture and / or oenology as part of OENOLOGY 3500WT Industry Experience (Viticulture & Oenology) III.