Bachelor of Agriculture and Technology
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Overview
Epping
Epping
February, July
February
I’ll drink to that!
The Viticulture and Winemaking Major is a hands-on, industry-focused vocational degree, taking advantage of Melbourne Polytechnic’s on-campus winery, laboratories and teaching facilities. You’ll learn everything about winemaking from grape to glass
Grape expectations
At Melbourne Polytechnic, you’ll be part of a winemaking history that has earned over 70 industry awards. Our programs are designed and taught by industry experts to provide the knowledge needed to work across the wine industry. You’ll have access to world-class facilities, including two fully-operational wineries and over 40 hectares of vineyards located at Ararat, Eden Park and Yan Yean.
Rosé and shine
Graduates from this degree are capable of performing as highly-competent professionals in viticulture and winemaking anywhere in the global wine industry with real vineyard and winery experience.
Career Pathways
Where will this take me
Graduates can expect to gain employment in all aspects of the Viticulture and Winemaking industry, in Australia and also overseas- Viticulturalist
- Oeneologist (Winemaker)
- Cellar Hand (Assistant Winemaker)
- Laboratory Technician
- Cellar Manager
- Vineyard Manager
- Wine Exporter
- Wine Retailer
Pathways
Successful completion means you could go on to undertake post-graduate courses, particular a Masters degree in AgricultureCourse Details
Delivery methods
Course delivery continues at Melbourne Polytechnic during the challenges of the coronavirus (COVID-19) situation the world is facing right now. Our top priority remains the health, safety and well-being of our community.
This program has responded to the COVID-19 restrictions by modifying its delivery to a blended model supporting remote learning. For the immediate term, we’ve changed the way our students attend class, with all lectures, tutorials and seminars moved online.
A collaborative learning environment is created through the requirement of students to attend synchronous online sessions at the normal class times. These sessions are run through Moodle, our learning management system, and conferencing software (e.g. Zoom or Teams). This includes assessment wherever possible.
Alternative arrangements are being made for activities which must be conducted on-campus.
- Class based
- Combination
Class Schedule
Mon - AM and PM
Tue - AM and PM
Wed - AM and PM
Thu - AM and PM
Fri - AM and PM
Assessment Methods
Subjects are assessed in a variety of ways including exams, practical exercises, case studies, demonstrations and assignments
Units of Study
Credit points are a basic measure of student workload. All subjects are given a credit point value. Most subjects at Melbourne Polytechnic are 12 credit points. A normal full-time annual workload is 96 credit points. The academic year is divided into two main semesters; full-time students usually enrol in 48 credit points each semester, part-time students usually enrol in 24 credit points each semester or less.
| Code | Subject | Elective | Description | Year | Semester |
| BVW110 | INTRODUCTORY WINEMAKING | Core | This subject introduces the concepts of vintage, major wine types and styles, production techniques and the materials and decisions that affect wine style. During the subject students will control the production of their own wine, from harvesting through to bottling. | 1 | 1 |
| TER102 | Language and Logic | Core | This subject introduces students to the ways of learning in an academic context. It focuses on the critical reading skills required to understand and engage with academic texts and the writing skills required for higher education. Academic skills will be gained through a range of printed and visual material including textbooks, newspapers, scholarly articles, blogs and documentaries. | 1 | 1 |
| BAT101 | Agricultural Systems and Technology | Core | This subject introduces traditional and modern farming systems, Australian agricultural enterprises, markets, and agricultural technologies. Knowledge of the key concepts of farming systems and how they elate to climate, concepts of composition and landscapes will be covered. Agricultural practical skills that are based on generic examples, as well as being enterprise specific, will be examined and the safe operation of agricultural equipment will be acquired through practical classes. | 1 | 1 |
| BES109 | Living Systems I | Core | This subject is a synthesis of traditional biology and chemistry that reflects the interrelationship of the two fields. Traditional chemistry concepts are explored through their role in biological systems. | 1 | 1 |
| BVW109 | VINEYARD MANAGEMENT I | Core | This hands-on subject examines the annual production management cycle of a vineyard and the factors that influence yield and quality of grapes and wine. | 1 | 2 |
| BVW213 | Rural Business Management | Core | This subject develops the student’s knowledge of financial requirements and marketing principles as applied to rural enterprises. | 1 | 2 |
| BAT102 | Food Production in a Changing World | Core | This subject is designed to give participants a strong appreciation for human food production and its challenges from both Australian and global perspectives. The subject will examine the evolution of food production and factors driving change, such as global population dynamics. Advances in knowledge and technology and globalization of markets will be examined, as will concepts such as food security, climate change, and agro-ecosystem resilience. | 1 | 2 |
| BES110 | Living Systems 2 | Core | This subject extends concepts from Living Systems I into advanced fields including metabolism, ecology, organic chemistry and water analysis. | 1 | 2 |
| BVW204 | WINE EVALUATION I | Core | 2 | ||
| BVW203 | WINE CHEMISTRY I | Core | This practical subject examines the chemical constituents of wine and wine products and the chemical reactions that take place during production and maturation. By the conclusion of the subject students will be competent in undertaking most standard winery analyses. | 2 | 1 |
| SCI2INP | INDUSTRY PLACEMENT | Core | The industry placement provides opportunities to consolidate knowledge, enhance skills and to gain perspectives and skills essential for employment in the industry. Practical experiences and application of scientific and business theory in a commercial agricultural environment will assist students to critically evaluate technical and generic aspects of the agricultural sector. | 2 | 1 |
| BAT205 | Future Farming Technologies | Core | 2 | 1 | |
| BVW211 | VINE PHYSIOLOGY AND GRAPE PRODUCTION | Elective | This subject provides students with a thorough understanding of the biochemical mechanisms that convert vineyard practices into grape and wine properties. | 2 | 2 |
| AEM201 | STATISTICS AND EXPERIMENTAL DESIGN | Core | This subject introduces the student to statistical concepts and techniques and their application in management and decision making. | 2 | 2 |
| BVW214 | Plant Physiology | Core | This subject examines how plants grow together, the behaviour of plants in response to natural and artificial influences and the impact of, and interactions between, components of crop production. | 2 | 2 |
| BAT204 | Ecological Systems | Core | 2 | 2 | |
| BAT304 | Applied Research Project 1 | Core | 3 | ||
| BAT305 | Applied Research Project 2 | Core | 3 | ||
| BVW308 | WINE MICROBIOLOGY AND BIOTECHNOLOGY | Elective | This practical subject examines the role of micro-organisms in the production and spoilage of wine. | 3 | 1 |
| BVW318 | WINE MARKETING | Core | This subject explores the sale, marketing and promotion of wine grape and wine and the steps in evaluating the effectiveness of marketing strategies. This study involves the creation of a full marketing strategy and campaign, including label and website production. | 3 | 1 |
| AGR3VE | VITICULTURE ENGINEERING | Core | Concepts of viticulture engineering practices in commercial viticulture operations and the safe operation of facilities and equipment. Evaluate new information, concepts and techniques relating to viticulture engineering and investigate the management of engineering problems in the vineyard. | 3 | 1 |
| BAT308 | Environmental Management | Core | 3 | 1 | |
| BVW302 | WINE PRODUCTION II | Elective | This subject explores traditional techniques and emerging international practices in winemaking. During this subject students will guide the production of a commercial wine, from the creation of wine production proposals, to setting grape harvesting parameters, and all stages of production all the way through to labelling. | 3 | 2 |
| BVW303 | THE AUSTRALIAN WINE INDUSTRY AND ITS WINES | Elective | This subject explores topics including the history, current practices, products, economy, marketing, industry structures and regulation of the Australian wine industry, through both theory and wine evaluation. | 3 | 2 |
| BVW306 | WINE CHEMISTRY II | Core | This subject examines the basic principles and concepts of biochemistry and their relationship to viticulture and winemaking. | 3 | 2 |
| BVW207 | INTERNATIONAL WINE STYLES | Elective | This subject explores international wine styles, the characteristics of various international wines and the techniques used in their evaluation and assessment. This subject involves intensive weekly tasting sessions. | 3 | 2 |
| BAT309 | Viticulture Engineering | Core | 3 | 2 |
Attend an Info Session
Fees & Costs
| Per year | $ |
| Per semester | $ |
| Per year | $27636 |
| Per semester | $13818 |
When you are studying higher education courses you may qualify for FEE-HELP payments for part or all of your tuition fees. FEE-HELP loans do not cover materials costs.
Fees displayed are effective for new applications received on or after 19 November 2020. Tuition fees do not include textbooks, course materials or overseas student health insurance and visa fees.
After initial deposit, international students are able to pay tuition fees in installments, four times per year.
For more detailed information please read the International Student Fees.
Materials
Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.Fees explained
The fees for those ineligible for a government-funded enrolment.
The cost of tuition for those eligible for government funding.
Additional expenses
Amenities fees are used to improve non-academic services including libraries, counselling services, student support, and recreational activities.
Amenities must be paid each academic year you are enrolled.
When you are studying higher education courses you may qualify for FEE-HELP payments for part or all of your tuition fees. FEE-HELP loans do not cover materials costs.
Scholarships on offer
'We’d been discussing what projects we had coming up that we needed to go and buy materials for. And so then the scholarship came and it was just a sigh of relief.'
Requirements
Academic:- Australian Year 12 or equivalent, to include mathematics, and one of either chemistry or biology, OR
- Satisfactory completion of a Diploma course in Agriculture (or equivalent), OR
- Mature age applicants (21 years of age or over) relevant industry experience defined as professional industry engagement for a minimum of two years and demonstrated capacity to undertake work at degree level. Supporting document to include a CV with at least 2 supporting written references
Academic IELTS 6.0 overall, with no individual band below 5.5, or Pearson PTE Academic 50 overall with no individual communicative skill below 42, or Melbourne Polytechnic recognised equivalency.
Applicants are required to provide a 300-500 word written statement outlining any experience in the Agriculture industry (voluntarily, informally, or as employment) and how this course will align with personal career goals.
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