3 years full time / available part time
3 years full time / available part time
February, July, Midyear
February, July, Midyear
For those who enjoy a cheeky drop of wine, or ever wondered about the science and skill that goes into its creation, the Viticulture and Winemaking Major is a hands-on, industry-focused vocational degree, taking advantage of Melbourne Polytechnic’s on-campus wineries, laboratories and teaching facilities. Developed by Melbourne Polytechnic as the perfect entry into Australia’s $40 billion wine industry, you’ll learn everything about winemaking from grape to glass and have the unique opportunity to release a commercial wine before you even graduate.
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, the Yarra Valley, Eden Park and Yan Yean. You’ll produce red and white varieties including cabernet sauvignon, pinot noir, shiraz, sauvignon blanc, riesling and chardonnay. Cheers!
"It means future to me now. All I was doing before this was working in small jobs, or jobs that aren't going to get me far in life, so studying is a huge deal to me. It got me where I am now.... And it actually, studying gave me a path to go somewhere in my life."
Assessments are a mixture of essays, reports, problem solving tasks, quizzes, case studies, oral presentations, group activities, practical competencies, reflective journals, tutorial tasks, literature reviews and examinations.
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.
|SCI1LS2||LIVING SYSTEMS 2||Core||Living Systems II builds on Living Systems I, which synthesises the fields of traditional biology and chemistry to explore the interrelationship of the two fields. Living Systems II extends concepts into aspects of more advanced fields including metabolism, ecology, organic chemistry and water analysis.||1||2|
|SCI2PLP||PLANT PHYSIOLOGY||Core||Knowledge of plant physiology, interactions in crop production. Processes from cellular level to seedling emergence and maturation. Artificial and natural influences on plant physiology and growth. Natural plant breeding systems and implications of genetic modification will be investigated in the context of crop, vine and pasture production systems.||2||2|
|SCI2ECO||ECOLOGICAL SYSTEMS||Core||Develop ecological processes to understand primary industries. Ecosystems and how processes link the living and non-living components. Areas includes: soil origin, formation, classification, chemistry, carbon and organic matter; characteristics of water; the principles of aquatic science; aquatic ecosystems; nutrient cycles in ecosystem health, energy flows and food chains.||2||2|
|AGR1AST||AGRICULTURAL SYSTEMS & TECHNOLOGY||Core||This subject introduces traditional and modern production systems, Australian agricultural enterprises, markets agricultural technologies. Knowledge of key concepts of farming, systems, climate concepts and composition of landscapes. Agricultural practical skills that cross both a generic platform and an enterprise specific pathway. The safe operation of agricultural equipment will be acquired.||1||1|
|AGR3RP1||APPLIED RESEARCH PROJECT 1||Core||This subject develops student theoretical knowledge and skills of the methods and project management skills required to plan and undertake an applied research project. Students will develop an understanding of applied research practices and processes including searching, analysing and synthesising relevant literature; research methodologies, methods of data collection; ethical considerations.||3|
|AGR2WE1||WINE EVALUATION 1||Core||Knowledge, perception and understanding to define the quality and sensory aspects of wine evaluation and protocols for wine shows. Evaluation will be explored through sight, smell, taste, flavour and mouth feel. Environmental and social conditions. Objectivity and emotion in perceptions of wine quality, packaging, labelling, publicity, reviews and stewarding.||2||2|
|AGR1WIN||WINEMAKING 1||Core||Production of wine from grape to preparation for bottling. Major wine types and styles: red, white, dessert and fortified. Technical aspects of red and white wine production including destemming, crushing, fermentation, extraction and juice clarification. Malolactation fermentation, maturation regimes, racking, fining and filtration. Workplace safety in wineries will be considered.||1||1|
|SCI2SED||STATISTICS AND EXPERIMENTAL DESIGN||Core||Introduction to statistical concepts and techniques and the application of statistics in management and decision makings. Experimental design and sampling techniques within a management context for a range of primary industries. Statistical analysis techniques to interpret, transform, manipulate and present data. Ability to use appropriate terminology in presenting findings.||2||2|
|AGR3IWS||INTERNATIONAL WINE STYLES||Core||This subject builds on the knowledge of wine tasting developed in Wine Evaluation I and the knowledge of Australian grape varieties and styles developed during the course. The practical aim of the subject is to provide students with hands-on experience in tasting international wine styles so that they can identify by taste major regional wine styles and wine-making practices. To this end the subject will include an overview of Old and New World wine-making regions, an analysis of production practices and an examination of major international wine styles. In addition, the subject will include some discussion of the relationship between culture and wine preferences||3||2|
|AGR3VWE||VINEYARD AND WINERY ENGINEERING||Core||This subject focuses on developing knowledge of the principal concepts of viticulture and winery engineering practices in commercial operations and the safe operation of facilities and equipment. Students will analyse and evaluate new information, concepts and techniques relating to viticulture and/or winery engineering and investigate the management of engineering problems in the vineyard. Students will also apply knowledge of viticulture or winery engineering to issues of environmental sustainability in the vineyard. Independent research by students is a feature of the course.||3||2|
|AGR3RP2||APPLIED RESEARCH PROJECT 2||Core||Students will continue and complete the second part of an applied research project begun in Applied Research Project 1. Undertake a small research project including: collection, analysis and interpretation of data; present findings. Students will demonstrate selected relevant project management processes and techniques to complete their project on time.||3|
|AGR2WC1||WINE CHEMISTRY 1||Core||Chemical constituents and reactions that take place during the production and maturation of wine and wine products. Physico-chemical and instrumental techniques to analyse grapes and wines. Physical, chemical and enzymatic changes in musts and wines, control of wine composition and processing will be explored. Practical skills essential to winemaking.||2||2|
|AGR1VM||VINEYARD MANAGEMENT||Core||This subject focuses on key aspects of the annual cycle of vineyard operations. Students will explore physiological and environmental aspects relevant to yield and quality of grapes and wine. Vine physiology, nutrition and health will be considered along with the impact of climate and weather events, soil types, light, water and crop load on the harvest. Issues in vineyard management, yield and quality will be investigated and areas explored such as: selection of planting material including varieties, clones and rootstocks; pest and disease monitoring and control; pruning, training and trellising; canopy management; irrigation; soil and vineyard floor management; monitoring and use of fertilizers; frost and wind mitigation; timing and management of harvest and pest, disease and weed control including integrated pest management and quarantine.||1||2|
|SCI1LS1||LIVING SYSTEMS 1||Core||Living Systems I brings together biology and chemistry. Chemistry its role in biological systems. Significance of biological compounds. Molecular structures and processes, measurement and bonding and their significance. Living cells, their arrangement in organs and significance in partial and whole systems. Safe handling of materials and environmental and ethical responsibilities.||1||1|
|AGR3IWS||International Wine Styles||Elective||This subject builds on the knowledge of wine tasting developed in Wine Evaluation I and the knowledge of Australian grape varieties and styles developed during the course. The practical aim of the subject is to provide students with hands-on experience in tasting international wine styles so that they can identify by taste major regional wine styles and wine-making practices. To this end the subject will include an overview of Old and New World wine-making regions, an analysis of production practices and an examination of major international wine styles. In addition, the subject will include some discussion of the relationship between culture and wine preferences||3||2|
|AGR3AAWI||AUSTRALIAN WINE INDUSTRY AND ITS WINES||Elective||This subject will provide students with historical and contemporary knowledge of the Australian wine industry, with a focus on innovation, research and practice. Students will develop knowledge of and skills in identifying wine types and styles, including regional specialities, and sensory perceptions related to geographical locations, wine zones and regions. Legislation and regulation pertinent to the wine industry will also be explored. Industry structures and key bodies at national, state and regional levels will be investigated along with major research and industry organisations, knowledge development strategies, research directions and funding arrangements. Students will develop knowledge of selected aspects of the industry through exploration of the domestic and export markets, challenges facing the industry including regional strengths and weaknesses and ecological sustainability.||3||2|
|AGR2PGP||VINE PHYSIOLOGY AND GRAPE PRODUCTION||Elective||Students of this subject will explore the interaction of the grapevine with its environment and the implementation of intelligent viticultural practices with final grape quality in mind. Students will explore the topic in terms of structure, phenology, light, water and genetics. Students will develop knowledge of the taxonomy of the grapevine, including all the major species used with the genus Vitis; the biology, history and properties of rootstocks; and ampelography, examining traditional methods based on morphology, through to modern techniques employing cutting-edge analytical genetics. Students will explore grapevine physiology from the viewpoint of vineyard management through an in-depth re-examination of photosynthesis, water relations, abiotic and biotic stress, the role and function of plant hormones, and the effect of temperature, light, nutrients, and water on key physiological mechanisms.||2||2|
|AGR3WC2||WINE CHEMISTRY 2||Elective||This subject builds on knowledge and skills developed in Wine Chemistry I with a focus on biochemistry and chemical processes relevant to the wine industry. Students will explore and apply concepts of biochemistry such as molecular structure and function, organic molecules and compounds and stoichiometry to viticulture and winemaking. In addition, students will develop an understanding of biochemical structures and function related to wine chemistry including: nucleic acids and nucleotides; the citric acid cycle; proteins and protein synthesis; enzymes, coenzymes and allosteric enzymes; fats, esters and polymers; vitamins in grapes and wines; alcoholic fermentation and wine spoilage.||3||2|
|AGR3WMB||WINE MICROBIOLOGY AND BIOCHEMISTRY||Elective||This subject aims to develop fundamental microbiological knowledge by examining the role that microorganisms play in the production and spoilage of wine. Students will study the structure, life cycles and metabolic functions and control of bacteria, yeasts and fungi involved in all aspects of wine production and wine spoilage. Students will practise methods of classifying, monitoring and enumerating yeasts and bacteria in musts and wine, dealing with winery sanitation and methods for microbiological stabilisation of musts and wine.||3||1|
|AGR3WM2||WINEMAKING 2||Elective||Students of this subject will develop knowledge and skills through a practical study of winemaking including the exploration of traditional techniques and emerging international practices. Areas covered will include specialised wines, vintage planning, bottling and packaging. Students will also develop knowledge of quality assurance systems in wine production including HACCP, vintage planning, cellar preparation and vintage operations for red and white wine production. The processes of primary and secondary fermentation, maturation and ageing and stabilisation will be explored as will the operation of winery equipment associated with grape processing relevant to these operations.||3||2|
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Fees displayed are effective for new applications received on or after 1 November 2019. 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.
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Melbourne Polytechnic delivers this course on behalf of La Trobe University. All applications for this course are made directly applying to La Trobe University.
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