Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:February, Dookie - Taught on campus.
Flexible delivery involving online learning through the Learning Management System (LMS) and attendance at one 5 x day residential school. (Monday - Friday) Attendance at the school is required for successful completion of this subject. Under special circumstances, students with suitable experience in the industry may seek an exemption and complete replacement tasks.
Please contact Jacinta Way should you have any queries about accommodation, travel, etc.
Ph: 03 5833 9292
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: 40 hours during the one-week intensive school |
Total Time Commitment:
170 hours in total, including intensive teaching week
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Attend week (Monday-Friday) teaching block at Dookie campus.
For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005) and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison website: http://www.services.unimelb.edu.au/disability/
CoordinatorDr Sigfredo Fuentes
This subject has six modules in which it introduces topics that will be further developed in later viticulture and wine science subjects. The modules include an introduction to viticulture, soil, grapevine structure and function, pests and diseases, wine microbiology and wine chemistry.
This subject provides an introduction to the science of viticulture and oenology.
On completing this subject students will be able to:
Dry, P.R. and Coombe, B.G. (eds) (2004) Viticulture. Volume 1: Resources. Winetitles, Adelaide.
Coombe, B.G. and Dry, P.R. (eds) (1992) Viticulture. Volume 2: Practices. Winetitles, Adelaide.
Rankine, B.(2004) Making Good Wine. Macmillan,Sydney,NSW
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Graduate Certificate in Wine Technology and Viticulture |
Graduate Diploma in Food Science
Master of Agricultural Science
Master of Food Science
Master of Wine Technology and Viticulture
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
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