Wine Industry Project
Subject 208-816 (2009)
Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
| Credit Points: | 12.50 | ||||||||||||||||||||||||
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| Level: | 9 (Graduate/Postgraduate) | ||||||||||||||||||||||||
| Dates & Locations: | This subject has the following teaching availabilities in 2009: Semester 1, - Taught on campus.
Semester 2, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here. | ||||||||||||||||||||||||
| Time Commitment: | Contact Hours: The subject is offered during Semester 1 or 2. Students are expected to devote 12 hours per week to this subject as well as attend a the equivalent of 3 days throughout the semester at Dookie Campus discussing aspects of the project design, implementation and interpretation with their supervisor Total Time Commitment: Not available | ||||||||||||||||||||||||
| Prerequisites: | - Viticulture - Oenology | ||||||||||||||||||||||||
| Corequisites: | None | ||||||||||||||||||||||||
| Recommended Background Knowledge: | None | ||||||||||||||||||||||||
| Non Allowed Subjects: | None | ||||||||||||||||||||||||
| Core Participation Requirements: |
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry. It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability |
Coordinator
Mr Ashley Wheaton| Subject Overview: | The subject involves a supervised, self-paced project of directed reading, research and analysis on a prescribed project of relevance to the wine industry. The student would normally select a project in some fundamental problem of viticulture or oenology. |
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| Assessment: | Written assignment (6000 words); the timetable for assessment will be provided at the start of the subject. |
| Prescribed Texts: | None |
| Breadth Options: | This subject is not available as a breadth subject. |
| Fees Information: | Subject EFTSL, Level, Discipline & Census Date |
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