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Course Outlines

OENOLOGY 7500WT - Industry Experience (Oenology) PG

Waite Campus - Semester 1 - 2015

This course is largely practically orientated, based on work experience at a commercial winery during vintage. A specified level of proficiency in the following operations is expected: grape receival and weighbridge; crushing; draining and pressing; fermentation and post-fermentation operations and quality control procedures. Furthermore, an understanding of the contribution of each of the specified unit operations to the overall winemaking process is required. Students can undertake this course in either semester.

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  • General Course Information
    Course Details
    Course Code OENOLOGY 7500WT
    Course Industry Experience (Oenology) PG
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 40 hours per week in full time employment for 10 weeks
    Available for Study Abroad and Exchange N
    Prerequisites OENOLOGY 7047WT & OENOLOGY 7022WT
    Restrictions Available to MOenology students only
    Assessment Written diary, written report, oral presentation
    Course Staff

    Course Coordinator: Associate Professor Paul Grbin

    Course Timetable

    The full timetable of all activities for this course can be accessed from .

  • Learning Outcomes
    Course Learning Outcomes
    A successful student will gain:
    1 A first hand understanding of the following unit processes and operations; grape receival and
    weighbridge operations; grape and juice processing; fermentation and post fermentation
    operations, cellar management and quality control procedures.
    2 A hands on experience of the contributions of each of the specified unit operations to the
    overall winemaking process and an awareness of occupational health and safety procedures
    will be gained which will add to the understanding of these developed in previous oenology
    courses
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)
    Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-2
    Skills of a high order in interpersonal understanding, teamwork and communication. 1-2
    A proficiency in the appropriate use of contemporary technologies. 1-2
  • Learning Resources
    Required Resources
    Students are provided with a structured diary to complete as part of their learning tasks.
    Recommended Resources
    Some positions are advertised on the Campus and the Wine Science Laboratory notice
    boards, the AWRI Technical Review, the Australian & New Zealand Grapegrower and
    Winemaker and other industry magazines. Further, Oenology and Viticulture staff are
    routinely contacted by potential employers, this information will be passed onto students via
    direct communication and electronically (e.g. via MyUni).
    Online Learning
    MyUni is employed for communication and discussion. Students are encouraged to use the
    all features of www.turnitin.com . All necessary employment and employer forms and
    coversheets are also provided via MyUni.

    The Course Coordinator via MyUni will advise the specific
    date and time for these presentations and tutorials.
  • Learning & Teaching Activities
    Learning & Teaching Modes
    There are no lectures in this course. Several tutorials will be provided (before and after
    industry placement is completed). Students are expected to undertake 10 weeks full time
    work placement. All students are expected to attend student presentations, which will occur
    during Week 13 of semester 1.
    Workload

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    Several tutorials will be provided (before and after industry placement is completed).

    Students are expected to undertake 10 weeks full time work placement.

    All students are expected to attend student presentations, which will occur during Week 13 of semester 1.
    Learning Activities Summary
    A minimum of 10 weeks full-time work experience is to be gained at an approved commercial winery (last day to commence your placement is MONDAY 17TH February 2014). This is a specific course requirement and failure to demonstrate a successful com