The first two years of this three-year degree provide the basis for specialization into either the viticulture or winemaking streams in the final year. Graduates are capable of performing as highly-competent professionals in viticulture and winemaking anywhere in the global wine industry.

The course develops:

• a framework for sustainable grape and wine production from social, economic and environmental perspectives
• knowledge of the grape-growing and wine-production industry in Australia
• knowledge of Australian and international wine styles
• knowledge of the science and art of grape growing and wine making and the practical application of technology
• knowledge of business management and applied research.

Theoretical and practical skills are both taught in this course to ensure graduates are work ready and have the knowledge to quickly adapt to a changing industry.

Course delivery includes workshops, laboratory sessions, discussion groups, field work, on-site research, and industry visits in a team orientated and collegial environment.

The Bachelor of Viticulture and Winemaking consists of 24 subjects.

You can track the progress of making chardonnay by second year students in the Epping winery at the Student Chardonnay blog

Practical experience

First-year students spend the equivalent of 18 half days field work over the year. For on-campus students this is undertaken in the institute's vineyards and wineries. It is incorporated into one first and one second semester subject.

Second and third-year students have a work placement, equivalent to 30 days, at a business involved in the winemaking industry. This is undertaken as vintage experience in a split first semester.

The wine industry requires personnel with practical skills, who also have the ability to assimilate research into industry practices. The holistic nature of this course, that confers both practical and cognitive skills, aims to produce graduates able to fulfill a unique role in the wine industry.

Specialist Facilities

NMIT has vineyards and wineries used as research and commercial facilities designed to industry standards. NMIT's vineyards are at Eden Park, Yarra Glen and Ararat, and its wineries are at Epping and Ararat campuses.

Each vineyard has specialised equipment including fully-automated irrigation systems, computerised weather stations, fertigation systems, frost-control systems, farm-tillage and soil-analysis systems.

NMIT's wineries have equipment for the commercial production of wine including rotary and other fermenters,a bottling line presses, filters and crusher/destemmers. Specialist laboratories for wine tasting and analysis are located at the NMIT Primary Industries Production Training Centre at the Epping campus. Together, these facilities support teaching, hands-on supervised practice and NMIT's applied research.

Teaching Staff
The Bachelor of Viticulture and Winemaking is taught by qualified academic staff supported by highly-experienced industry practitioners.

Distance Education
NMIT offers a distance-education option for this degree, which is offered to students who are unable to attend classes due to work or family commitments.

Features of the new distance education option:

• Comprehensive on-line and hard-copy study resources issued to students with electronic delivery of supplementary material as required.
• On-line access to key NMIT facilities such as the library
• Study program is designed to accommodate the work commitments of students.
• Full engagement with lecturers and fellow students via on-line chat rooms.
• Easy access to lecturers via email and telephone.
• Study at half load a year, so typically, study would be spread over six years - less with prior study credits.

Course Outline - Full time

Year 1 Semester 1
BVW101 Viticulture, Wines and Society
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
The purpose of this subject is to provide students with a sound introduction to and overview of the social, economic and historical aspects of the wine industry both nationally and internationally. Within the context of an initial exploration of the world of grape and wine production, this subject aims to develop academic skills required at degree level. This subject incorporates the first semester fieldwork and is offered in both on campus and distance education formats.

BVW102 Introductory Chemistry
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
Introductory Chemistry is the first in a series of three chemistry subjects. This subject covers the basic principles of general organic and physical chemistry using examples from the viticulture and winemaking industry. This subject develops laboratory skills.

BVW103 Soil Science and Plant Nutrition
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject provides students with a general introduction to soil, and its structure and function in supporting plant growth. It also provides students with practical skills in field-based soil assessment.

BVW104 Plant Biology
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject introduces students to the biology of plant structure within the context of agriculture and horticulture.. Students will study plant anatomy, morphology and taxonomy.

Year 1 Semester 2
BVW106 Introduction to Entomology and Microbiology
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This introductory subject covers the biology and ecology of invertebrates and micro-organisms including insects, arachnids, bacteria, fungi and viruses. This subject provides a foundation for the later subjects of wine microbiology and vineyard pests and diseases.

BVW107 Soil and Water Management
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
Soil and Water Management covers the interrelationship between plants, soil and water so that students are able to design irrigation systems. The subject aims to develop knowledge of environmentally sustainable soil and water management. Students will be presented with a holistic view of the resources of the Australian continent so that they have the knowledge to ensure long-term sustainability of the industry.

BVW108 Plant Physiology
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers the physiology of plant function within the context of agriculture and horticulture. Plant function includes a study of cell morphology, physiology, reproduction, and plant growth and development .

BVW109 Vineyard Management I
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers the annual cycle of vineyard management and includes factors that affect the yield and quality of grapes.. This subject incorporates the second semester fieldwork .

Year 2 Semester 1
BVW201 The Business of Grape and Wine Production I
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This first business subject aims to develop knowledge of management principles and their practical application in vineyards and wineries. Specifically, this subject includes accounting and financial management, business law and wine law. Students will develop a case study based on their industry experience placement.

BVW202 Wine Production I
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
Wine Production 1 provides an overview of production techniques focusing on table wines. This subject integrates science of winemaking with the experience of winemaking in NMIT's wineries.

BVW203 Wine Chemistry I
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
Wine Chemistry I is the second in a series of three chemistry subjects. The subject develops knowledge of organic and physical chemistry, biochemistry and applied biochemistry that relates to wine chemistry. Students develop practical laboratory skills.

BVW209 Wine Evaluation I
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
Wine Evaluation I covers the assessment of wines in terms of quality parameters including the protocols used in the Australian Show system.. Students develop knowledge of the principles and methods of the analytical sensory evaluation of wine, and learn to identify and describe the characteristics of major wine styles.

Year 2 Semester 2
BVW211 Vine Physiology and Grape Production
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers the principal concepts of vine biology and physiology that apply to grape production. It extends the knowledge of fundamental plant biology and physiology acquired in the first year subjects in the context of sustainable grape and wine production.

BVW212 The Business of Grape and Wine Production II
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject develops knowledge of the business management principles required in vineyards and wineries. Specifically, this subject focuses on the integration of the accounting and regulatory aspects of the subject Business l with the human aspects of business management It will enable graduates to liaise effectively with marketing managers, accountants, lawyers and other professionals in an informed manner.

BVW207 International Wine Styles
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
The subject provides an overview of major international wine styles, leading regional producers, and appellations The tasting of a wide range of international wine styles provides a context for the development of distinct Australian wine styles and develops an ability to compare and contrast Australian and international viticulture and oenology.

BVW208 Experimental Design and Research Methods
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject develops knowledge and practice in qualitative and quantitative research methods including formulation of hypotheses, data collection and analysis.

Year 3 Semester 1
Winemaking Major Stream
BVW301 Contemporary Issues in Winemaking
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers emerging issues in the winemaking industry from both a philosophical perspective and the perspective of practicing grape growers, winemakers, marketers and researchers. The series of lectures, seminars and case studies will focus on contemporary and emerging technologies and issues relevant to winemaking in Australia and overseas.

BVW302 Wine Production II
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers the science, art and technology of winemaking to enable the production of optimum quality wine from grape harvest to bottling. The subject aims to ensure that students have the skills and knowledge to implement good manufacturing practice in the production of wine. Students will oversee the production of a batch of wine.

BVW303 The Australian Wine Industry and Its Wines
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject provides an overview of the Australian wine industry, the major wine-producing regions and the major wine styles. The subject aims to engage student in discussion about and reflection on the Australian wine industry and its wines, current practices and future directions.

BVW307 Wine Practicum (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
This subject develops applied knowledge of scientific research and an understanding of the factors involved in the integration of research outcomes into industry practice. The subject includes the second industry placement and an individual research project chosen by the student. The subject is largely undertaken as Self-directed study under supervision of a staff member.

BVW308 Wine Microbiology and Biotechnology (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
Students will study the structure, life cycles and metabolic functions and control of the bacteria, yeasts and fungi involved in wine production and spoilage. This subject also aims to provide students with practice in the methods of monitoring and enumerating yeasts and bacteria in musts and wine, dealing with winery sanitation and methods for microbiological stabilisation of musts and wine.

Year 3 Semester 2
BVW304 Wine Evaluation II
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
Students will build on the knowledge acquired and skills developed in Wine Evaluation I. The subject further develops skills in analytic sensory evaluation and identification of wine flavours and characteristics. It also incorporates statistical analyses. of quantitative methods of wine assessment.

BVW305 Winery Engineering
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject aims to develop the student's knowledge of the engineering principles required for the design, construction and operation of infrastructure and equipment used in winemaking.

BVW306 Wine Chemistry II
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject focuses on the study of the chemical constituents of wine and wine products, and the study of chemical reactions that take place during the production and maturation of wine. Students will study the theories and principles of physical, chemical and enzymatic changes in musts and wines, control of wine composition and the current trends in wine analysis and processing.

BVW307 Wine Practicum 0.5
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
continuation from semester 1.

VW308 Wine Microbiology and Biotechnology (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
continuation from semester 1.

Year 3, Semester 1
Viticulture Major Stream

BVW303 The Australian Wine Industry and Its Wines
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject provides an overview of the Australian wine industry, the major wine-producing regions and the major wines styles. The subject aims to engage student in discussion about and reflection on the Australian wine industry and its wines, current practices and future directions.

Elective
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
The student will select either BVW301 or BVW302.

BVW310 Vineyard Management II
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject builds on Vineyard Management I and examines the factors that may have an impact on the quality and yield of grapes including environmental, management and general commercial influences.

BVW311 Vine Pests and Diseases (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
This subject aims to ensure that students acquire the skills and knowledge to limit the introduction of disease in the vineyard and control the spread of pests and diseases in the vineyard using the principles and practices of integrated pest and disease management taking account of chemical, biological and environmental factors.

BVW312 Viticulture Practicum (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
This subject develops applied knowledge of scientific research and an understanding of the factors involved in the integration of research outcomes into industry practice. The subject includes the second industry placement and an individual research project chosen by the student. The subject is largely undertaken as Self-directed study under supervision of a staff member.

Semester 2
BVW313 Contemporary Issues in Viticulture
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject aims to provide students with knowledge of emerging issues in the viticulture industry from the perspective of practicing grape growers, marketers and researchers. Social, economic and environmental factors are considered and ethical issues examined.

BVW314 Viticulture Engineering
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers engineering principles required for the design, construction and operation of infrastructure and equipment used in vineyards.. Design elements include landscape features, construction and operation elements include machinery. Irrigation elements include an overview of the design, construction and operation of watering systems.

BVW315 Vineyard Establishment and Maintenance
(*EFTSL Value: 0.125)
(Subject Fees: $1500)
This subject covers issues in establishing a vineyard. The subject includes the selection and establishment of a vineyard site, knowledge of the regulatory requirements, business objectives, financial requirements, design and planning issues and maintenance costs.

BVW311 Vine Pests and Diseases (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
continuation from semester 1

BVW312 Viticulture Practicum (0.5)
(*EFTSL Value: 0.0625)
(Subject Fees: $750)
continuation from semester 1.

*EFTSL: Equivalent Full Time Student Load

Suggested Schedule for Part Time and Distance Education
Year 1 Semester 1
BVW101 Viticulture Wines and Society
BVW103 Soil Science and Plant Nutrition

Year 1 Semester 2
BVW106 Introduction to Entomology and Microbiology
BVW107 Soil and Water Management

Year 2 Semester 1
BVW102 Introductory Chemistry
BVW104 Plant Biology

Year 2 Semester 2
BVW108 Plant Physiology

BVW109 Vineyard Management
Year 3 Semester 1
BVW201 The Business of Grape and Wine Production I
BVW203 Wine Chemistry I

Year 3 Semester 2
BVW206 The Business of Grape and Wine Production II
BVW205 Vine Physiology and Grape Production

Year 4 Semester 1
BVW202 Wine Production I
BVW204 Wine Evaluation I

Year 4 Semester 2
BVW207 International Wine Styles
BVW208 Experimental Design and Research Methods

Viticulture Stream
Year 5 Semester 1
BVW303 The Australian Wine Industry and its Wines
BVW309 Elective

Year 5 Semester 2
BVW313 Comtemporary Issues in Viticulture
BVW314 Viticulture Engineering

Year 6 Semester 1
BVW310 Vineyard Management II
BVW311 Vine Pests and Diseases (0.5)
BVW312 Viticulture Practicum (0.5)

Year 6 Semester 2
BVW315 Vineyard Establishment and Maintenance
BVW311 Vine Pests and Diseases (0.5)
BVW312 Viticulture Practicum (0.5)

Winemaking Stream
Year 5 Semester 1
BVW301 Contemporary Issues in Winemaking
BVW303 The Australian Wine Industry and its Wine

Year 5 Semester 2
BVW305 Winery Engineering
BVW306 Wine Chemistry II

Year 6 Semester 1
BVW302 Wine Production II
BVW307 Wine Practicum (0.5)
BVW308 Wine Microbiology and Wine Technology (0.5)

Year 6 Semester 2
BVW304 Wine Evaluation II
BVW307 Wine Practicum (0.5)
BVW308 Wine Microbiology and Wine Technology (0.5)