NMIT’s Bachelor of Viticulture and Winemaking will offer a new learning environment, unique to Australia giving students who want to succeed in careers related to the Viticulture and Winemaking industry an inspiring experience.
Some advantages of completing Bachelor of Viticulture and Winemaking at NMIT are:
Develop hands-on expertise and learn about every aspect of the wine industry from the grape through to the glass by completing subjects in:
- introductory and advanced winemaking
- vineyard management
- soil science
- plant biology
- microbiology
- wine chemistry
- winery engineering
- marketing and small business management
Graduates of the NMIT Bachelor of Viticulture and Winemaking have established careers as:
- owner/manager of a winery or vineyard
- winemaker
- viticulturalist
- technical officer
- winery laboratory manager or technician
- wine marketer, retailer or exporter
Students who have successfully completed the first two years of the bachelor degree may choose to exit with the Associate Degree of Viticulture and Winemaking qualification.
About the Course
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Local Students
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International Students
- National Code:
HEESVCWM
- CRICOS Code:
052244E
Campus:
Epping
Duration
Full-time:
3 years
Part-time:
6 years
Part-time classroom or online delivery available.
Modes of Delivery
Online, Classroom
Further Study and Careers
Pathways to Further Study
Graduates can continue with postgraduate study. On completion of the degree, graduates will be equipped to enter the grape growing industry or wine manufacturing, or where there is a need for scientifically trained personnel.
Career Opportunities
Owner/manager of a winery or vineyard
Winemaker
Viticulturalist
Technical officer
Winery-laboratory manager or technician
Wine marketer
Wine retailer
Wine exporter
Entrance Requirements
Successful completion of Year 12 VCE with biology, chemistry or mathematics or recognised equivalent, or successful completion of a TAFE Diploma course in Viticulture or Winemaking, or relevant industry experience where applicants can demonstrate capacity to undertake work at degree level. Mature age entry where applicants can demonstrate capacity to undertake work at degree level.
Materials
Assessment Methods
Assessment will be based on one or more of the following: assignments, external examination, group/individual oral presentation, tests.
Materials
Lists of materials required and book lists are provided at the start of the course.
Fees
Local Fees:
$12,000 per year. FEE-HELP is available to eligible students. For more information on fees and charges, please contact the department.
Units of Study
Credit points are a basic measure of student workload. All subjects are given a credit point value. Most subjects at NMIT 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.
AEM106
Environmental Chemistry And Biochemistry
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| This subject explores topics including hydrospheric and atmospheric compounds, the role of the chemist, environmental chemistry and professional and occupational health and safety responsibilities. |
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AEM201
Statistics And Experimental Design
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| This subject introduces the student to statistical concepts and techniques and their application in management and decision making. |
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AEM306
Industry Placement
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| This subject enables the student to develop the skills and knowledge essential for employment in the industry. |
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AEM307
Advanced Business Management
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| This subject develops the student’s ability to analyse the progress of a business, marketing or financial plan, and to plan any corrective action required. |
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AEM308
Seafood Processing And Food Safety Management
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| This subject explores topics including preparing farm product for sale, food processing production lines, food safety management plans and the safe transport of live fish to market. |
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ALM108
Soil Science
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| This subject provides a general introduction to soil and its formation, structure and function in supporting plant growth. |
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ALM109
Agricultural Engineering
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| This subject introduces technologies used in agriculture and identifies the skills required for the safe operation and maintenance of farm equipment. |
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ALM110
Agronomy 1
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| This subject explores the practice of agronomy as an interdisciplinary study that underpins sustainable agricultural plant production practices. |
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ALM206
Plant Management
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| This subject applies knowledge of plant structures and functions to the management of plants in natural communities and managed landscapes. |
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ALM207
Agricultural Technologies
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| This subject examines the application and evaluation of conventional and emerging digital technologies used in agriculture. |
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ALM209
Soil And Water
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| This subject develops skills in soil assessment methods, interpreting soil data to address environmental and land management issues and examining conventional and alternative soil management and irrigation systems. |
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ALM210
Agronomy 2
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| This subject extends the student’s knowledge of agronomy and the relationship of plant structures and functions to the management of agricultural systems. |
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ALM304
Research Methods And Project
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| This subject examines research methodologies and the principles of project management required to plan and undertake a research project. |
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ALM309
Agriculture Marketing And Commodity Trading
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| This subject examines marketing theory, marketing concepts and their evolution from a strategic and applied agribusiness perspective. |
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BES109
Living Systems 1
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| 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. |
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BES110
Living Systems 2
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| This subject extends concepts from Living Systems I into advanced fields including metabolism, ecology, organic chemistry and water analysis. |
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BVW101
Viticulture, Wines And Society
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| This subject introduces a variety of topics relating to the evolution of viticulture and winemaking from the Old World through the New World. |
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BVW106
Introduction To Entomology And Microbiology
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| This subject explores the biology and ecology of common vineyard and winery invertebrates and microorganisms, as well as Integrated Pest Management principles, allowing students to devise effective control strategies. |
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BVW109
Vineyard Management I
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| 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. |
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BVW110
Introductory Winemaking
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| 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. |
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BVW203
Wine Chemistry 1
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| 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. |
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BVW207
International Wine Styles
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| 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. |
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BVW209
Wine Evaluation I
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| This subject examines the essential elements of wine evaluation, including sensory evaluation and factors that influence taste and the evaluation process, through a series of guided tastings reinforced with theory. |
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BVW211
Vine Physiology & Grape Production
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| This subject provides students with a thorough understanding of the biochemical mechanisms that convert vineyard practices into grape and wine properties. |
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BVW213
Rural Business Management
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| This subject develops the student’s knowledge of financial requirements and marketing principles as applied to rural enterprises. |
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BVW214
Plant Physiology
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| 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. |
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BVW301
Contemporary Issues In Winemaking
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| This subject identifies current and emerging issues in the winemaking industry from social, economic and environmental perspectives. |
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BVW303
The Australian Wine Industry And Its Wines
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| 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. |
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BVW304
Wine Evaluation 2
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| This subject develops the student’s knowledge of the principles and methods used in analytic sensory evaluation. The students are required to take part in weekly mock wine judging sessions under the guidance of some of Australia’s premier wine judges. |
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BVW305
Winery Engineering
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| This subject introduces engineering principles and concepts used in the design and safe operation of winery facilities, plant and equipment. |
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BVW306
Wine Chemistry 2
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| This subject examines the basic principles and concepts of biochemistry and their relationship to viticulture and winemaking. |
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BVW308
Wine Microbiology And Biotechnology
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| This practical subject examines the role of micro-organisms in the production and spoilage of wine. |
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BVW314
Vineyard Engineering
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| This subject identifies the engineering principles required for the design, construction and operation of technology used in viticulture. |
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BVW315
Vineyard Establishment And Maintenance
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| The subject identifies key aspects of vineyard site selection, vineyard establishment and advanced pest, weed and disease management. |
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BVW317
Advanced Winemaking
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| 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 labeling. |
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BVW318
Wine Marketing
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| 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. |
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Code
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Subject
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AEM106
|
Environmental Chemistry And Biochemistry
|
|
AEM201
|
Statistics And Experimental Design
|
|
AEM306
|
Industry Placement
|
|
AEM307
|
Advanced Business Management
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|
AEM308
|
Seafood Processing And Food Safety Management
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ALM108
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Soil Science
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ALM109
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Agricultural Engineering
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ALM110
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Agronomy 1
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ALM206
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Plant Management
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ALM207
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Agricultural Technologies
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ALM209
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Soil And Water
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ALM210
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Agronomy 2
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ALM304
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Research Methods And Project
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ALM309
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Agriculture Marketing And Commodity Trading
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BES109
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Living Systems 1
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BES110
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Living Systems 2
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BVW101
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Viticulture, Wines And Society
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BVW106
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Introduction To Entomology And Microbiology
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BVW109
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Vineyard Management I
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BVW110
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Introductory Winemaking
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BVW203
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Wine Chemistry 1
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BVW207
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International Wine Styles
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BVW209
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Wine Evaluation I
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BVW211
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Vine Physiology & Grape Production
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BVW213
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Rural Business Management
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BVW214
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Plant Physiology
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BVW301
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Contemporary Issues In Winemaking
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BVW303
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The Australian Wine Industry And Its Wines
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BVW304
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Wine Evaluation 2
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BVW305
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Winery Engineering
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BVW306
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Wine Chemistry 2
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BVW308
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Wine Microbiology And Biotechnology
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BVW314
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Vineyard Engineering
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BVW315
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Vineyard Establishment And Maintenance
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BVW317
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Advanced Winemaking
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BVW318
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Wine Marketing
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