Note: This is an archived Handbook entry from 2015.
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2015:March, Dookie - Taught on campus.
Offered at the Dookie campus 2-6 March 2015
Flexible delivery involving online learning through the Learning Management System (LMS) and attendance at one 5 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, including the intensive teaching school
Study Period Commencement:
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Attend the one week teaching block at the 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 is the first of two subjects that provides students with a basic understanding of grape growing and wine making. The viticulture component of the subject will develop skills and knowledge associated with a number of summer and autumn vineyard operations and propose management options for optimising grape yield and quality. Some emphasis (theoretical and practical) will be directed towards grape handling and fermentation processes associated with table wine production. The characteristics of red and white wine grape varieties, along with the principles and practices of various wine styles, will be discussed. Basic sensory processes will be developed in practical sessions to evaluate wine styles and flavour characteristics.
Students completing this subject should 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|
|Generic Skills:|| |
Graduate Certificate in Wine Technology and Viticulture |
Master of Wine Technology and Viticulture
Download PDF version.