3 years full time / 7 years part time
Our Bachelor of Agriculture and Technology 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 will learn everything about viticulture and winemaking from grape to glass.
Our program is designed and taught by industry experts to provide the knowledge needed to work across the wine industry. You will have access to state-of-the-art facilities, including two fully-operational wineries, a wine-tasting laboratory, and over 28 hectares of vineyards located at Ararat and Yan Yean.
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.
Graduates can expect to gain employment in all aspects of the Viticulture and Winemaking industry, in Australia and also overseas
Successful completion means you could go on to undertake post-graduate courses including an Honours or Masters qualification.
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.
Learn while you work! We offer a flexible delivery program in this major including online self-directed learning, workshop events and virtual evening classes in several subjects. Depending on subject selection, classes may be scheduled across:
Subjects are assessed in a variety of ways including practical exercises, case studies, demonstrations, exams and assignments.
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.
|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 1||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||Living Systems 2 builds on the knowledge and skills acquired in Living Systems 1, which synthesises the fields of traditional biology and chemistry to explore the interrelationship of the two fields. Living Systems 2 extends concepts from the preceding subject into selected aspects of more advanced fields including genetics, metabolism, ecology and organic chemistry.||1||2|
|BVW209||Wine Evaluation 1||Core||The objective of this subject is to introduce you to the principles and practices of the sensory evaluation of wine. During extensive practical wine tasting sessions, skills in wine assessment will be developed via palate training exercises that explore sight, smell, taste, flavour and mouth feel of the samples.||2|
|BVW203||Wine Chemistry 1||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|
|AEM306||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||Knowledge of technology used in global rural enterprises and agriculture technological will be explored with relevant industry examples. (1) Sensing systems which include a background to Global Positioning Systems, Geographical Information Systems, telemetry and drones, with examples of sensing applications such as environment, climate, plant, animal and soil (2) Modelling technologies will assist in providing productivity estimation and the final topic (3) Emerging technologies, will assist the student in developing skills in technology suitability assessment.||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||In this subject you will consolidate and extend your knowledge of plants and plant physiology, and examine the impact of, and interactions between, components of crop production. You will study the biological processes occurring in plants at a cellular level from seedling emergence to maturity.||2||2|
|BAT204||Ecological Systems||Core||This subject will develop and expand student knowledge and skills in ecological systems that are considered essential to an understanding of agricultural science, including its practical application and its relationship to the surrounding environment. A healthy ecological system is a key indicator of a sustainable environment.||2||2|
|BAT305||Applied Research Project 2||Core||In this subject you will complete the second part of an applied research project initiated in the subject Applied Research Project 1. You will apply knowledge and skills to undertake a research project including: the collection, analysis and interpretation of data, adherence to ethics considerations, and the development of recommendations for industry.||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||In this subject you will develop knowledge and skills relevant to marketing of rural products and services along with matters of business management that can be applied in a broad range of contexts. Principles of marketing such as market segmentation, the 4 P's model - Price, Promotion, Place, and Product - and the marketing mix, will be used as a basis for the development of marketing plans and programs.||3||1|
|BAT304||Applied Research Project 1||Core||This subject aims to develop students theoretical knowledge of the methods and relevant project management skills required to plan and undertake an applied research project in the primary industries field.||3||1|
|BAT308||Environmental Management||Core||This subject will provide you with the theoretical background and conceptual framework to undertake a critical analysis of selected contemporary issues in environmental management and conservation.||3||1|
|BVW302||Wine Production 2||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|
|BVW305||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||2|
|BVW306||Wine Chemistry 2||Elective||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|
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 1 November 2021. 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.
'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.'
As well as the specific entry requirements above, Melbourne Polytechnic admits students on the basis of the following categories:
If you have already studied higher education: Y ou may meet the admissions criteria for higher education at Melbourne Polytechnic if your highest level of study since leaving secondary education is a higher education course, such as a university degree.
If you have studied a VET course: You may meet the admissions criteria for higher education at Melbourne Polytechnic if your highest level of study since leaving secondary education is a vocational education and training (VET) course.
If you have recent secondary education: You may meet the admissions criteria for higher education at Melbourne Polytechnic if you are a recent secondary education student whose admission is primarily based on the completion of Year 12 within the past two years.
If you have work and life experience: You may meet the admissions criteria for higher education at Melbourne Polytechnic if you have work and life experience and left secondary education more than two years ago and have not undertaken vocational education training (VET) or higher education study since then.Academic:
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.
Melbourne Polytechnic is committed to providing transparency to the admissions process. In line with this commitment, we provide you with information that will help in making informed choices about your future studies.
Find out more about Melbourne Polytechnic’s commitment to admissions transparency.
Applicants for this course will need to have met the academic requirements. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.
When we receive your application, the International Office will be in contact with you shortly to discuss your application and provide you additional instructions.
If you'd like to speak to one of our International Office staff directly, call 1300 635 276
Local student means; you are an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.