Graduate Diploma in Viticulture [Level 7] Graduate Diploma in Oenology [Level 7]

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1 2018 For New Zealand Citizens & Permanent Residents Graduate Diploma in Viticulture [Level 7] Graduate Diploma in Oenology [Level 7] Located in one of the premium winemaking districts in New Zealand (if not the world), EIT offers two exceptional graduate diplomas in viticulture and oenology. Both programmes produce graduates who will meet the demand for an applied, industry-relevant, New Zealand based graduate level qualification. The study programme builds on the student s prior knowledge from their degree study, emphasising the specific scientific, technical and managerial aspects of grapegrowing and winemaking. Graduates from the Graduate Diploma in Viticulture [Level 7] and Graduate Diploma in Oenology [Level 7] will have a similar profile as graduates from either the Bachelor of Viticulture or the Bachelor of Wine Science, respectively. Campus Starts Contact EIT Hawke s Bay (full-time or part-time) or by distance (part-time only) February (full-time or part-time), July (part-time only) Marion Earwicker Phone: or marion@eit.ac.nz EASTERN INSTITUTE OF TECHNOLOGY eit.ac.nz

2 World-class wine science and viticulture The Graduate Diploma in Viticulture is designed for people to pursue careers as viticulturists, vineyard contractors, owner/operators of vineyards and wineries, technical consultants, in grower liaison positions, and as researchers. Its aim is to provide students with an excellent technical understanding of viticulture through provision of a relevant and coherent body of grapegrowing and viticulture knowledge and practice, and industry-relevant skills. The Graduate Diploma in Oenology is designed for future winemakers and assistant winemakers, winery technical staff, senior cellar staff, winery enterprise managers and other specialised staff, such as technical suppliers. Its aim is to provide students with an excellent technical understanding of viticulture or winemaking through provision of a relevant and coherent body of wine production and wine science knowledge, as well as industry-relevant skills.

3 WHAT YOU NEED TO KNOW Graduate Diploma in Viticulture Level Levels 5-7 Credits 120 Length One year full-time or equivalent part-time on campus Two years part-time (distance) Fee $ per online course $ per on campus course Graduate Diploma in Oenology Level Level 7 Credits 120 Length One year full-time or equivalent part-time on campus Two years part-time (distance) Fee $ per online course $ per on campus course This is a guide only based on previous years. All costs quoted include GST and student services levy. Fees apply to New Zealand Citizens and New Zealand permanent residents only. INDUSTRY-BASED TRAINING Courses in the programmes that involve off-campus experiential learning are listed below: WSC7.15 Wine Making Science and Practice VIT7.10 Viticulture Science and Practice WSC5.06 Work Experience (Graduate Diploma) KEY DATES SEMESTER ONE SEMESTER TWO Programme starts Monday, 19 February Semester starts Monday, 23 July Semester One final exam dates June Semester Two final exam dates November Semester ends Friday, 29 June Programme ends Friday, 30 November STATUTORY & EIT HOLIDAYS Easter 30 March-3 April Semester break 30 June-22 July Semester One term break* April Semester Two term break* 1-12 October Anzac Day 25 April HB Anniversary 19 October Queen's Birthday 4 June Labour Day 22 October *Note: in term break you may be required to attend classes, work experience and excusions. TIMETABLE Your study time will be made up of contact time (class times, tutorials, industry-based learning) and non-contact time (your own individual study time, online learning). CONTACT TIME On campus classes are usually scheduled between 8.00 am and 5.00 pm Monday to Friday. Distance study is predominantly provided online at times to suit the student, with a residential school for each course held each semester in either May or September/October. Some residential schools may be scheduled on weekend days. The residential school timetable for 2018 is provided as an insert with this information. Students should plan to spend ten hours of study per course per week including scheduled classroom time. ADDITIONAL COSTS Approximate costs only for: $500 textbooks (prescribed) $1000 textbooks (recommended) $300 for excursion $300 equipment and materials, (eg pruning secateurs, steel-cap boots) $100 stationery Upon completion of degree or diploma studies, students who wish to attend the graduation ceremony will be required to hire academic regalia.

4 DISTANCE LEARNING ADDITIONAL DISTANCE LEARNING REQUIREMENTS Students must reside in New Zealand. For distance study, a student must have the following available to be able to utilise the online learning environment and have access to industry: Suggested computer requirements: Desktop or other appropriate electronic device or laptop computer not older than five years or other approprite electronic device. Broadband internet connection. Software as required. Access to wineries and vineyards to meet the work experience requirement for the programme and to undertake assignment and practical work required for specific courses. Distance students must also: be prepared to attend residential schools, attend either EIT or an alternative venue at another tertiary institute (for example, Otago Polytechnic, UCOL, NMIT, and Massey University) to sit examinations. ENTRY CRITERIA A personal interview may be part of the application process. Application for enrolment in these programmes is due by: February Start: 19 February 2018 July Start: 23 July 2018 Applicants must meet one of the following criteria: have completed a three year degree or equivalent qualification, OR be able to demonstrate significant in-depth work and professional experience in the grapegrowing and winemaking industry. Students who have enrolled in, but not completed, the Bachelor of Viticulture or the Bachelor of Wine Science will be unable to enrol in either the Graduate Diploma in Viticulture or the Graduate Diploma in Oenology. Students who have not completed a science degree will be recommended to enrol in Bridging Chemistry and Bridging Physics/ Maths depending on their course selection in the Graduate Diploma in Oenology. More information on these summer school distance bridging courses can be obtained from the programme secretary. ENGLISH LANGUAGE ENTRY REQUIREMENT Students are required to have attained an acceptable level of English language fluency. This may be demonstrated in a variety of ways, including successful study in English, approved scores on IELTS (6.0 Academic (no band score <5.5)) tests, completion of accepted international equivalents or completion of an EIT Hawke s Bay assessment. ENTRY WITH CREDIT You may already have some knowledge or skills that can be recognised as part of your intended study. This may take a number of different forms including study at a private training establishment, workplace training, other tertiary study, life experiences or voluntary work. If you think you may qualify, you may want to apply for Cross Credit or Recognition of Prior Learning. Cross Credit is based on the equivalency of courses or qualifications. You would apply for Cross Credit if you have passed a very similar course at the same level. Recognition of Prior Learning (RPL) is based on the assessment of your current knowledge and skills. You would apply for RPL if you had gained the relevant knowledge and skills through life experiences and informal learning situations. You will be asked to provide details of anything that you would like considered as credit toward your intended programme of study, as part of your application. Applications for RPL and Cross Credit for a course should be made prior to enrolment in that course and no later than two weeks after the start of the course. For further information and enquiries about RPL and Cross Credit please contact the School of Viticulture and Wine Science Secretary, phone (06) or TRANSFERS/CROSS CREDITS This qualification has been approved by the New Zealand Qualifications Authority. This programme leads to the award of a nationally approved qualification. This qualification may be delivered at a number of other tertiary institutes around New Zealand. If you were to transfer to one of those other institutes you may be granted academic credit for some of the papers completed but this is at the discretion of the other institute. Please note: Fees are not transferable between institutes. FACILITIES Facilities include a purpose-built modern teaching and research winery, sensory laboratory, vineyard, and glasshouse. The world-class laboratory complex is fully equipped for all of the sciences and includes specialist wine analysis equipment and an instrument laboratory that houses advanced chemical analytical instruments including spectrophotometers, high performance liquid chromatograph (HPLC), gas chromatograph (GC) and an atomic absorption spectrophotometer (AAS). One of New Zealand s largest wine regions is at our doorstep. The Hawke s Bay wine industry is extremely supportive of EIT and provides many opportunities for field trips and practical experience in vineyards and wineries. If you would like to visit our facilities, please call the Viticulture and Wine Secretary on (06) or ASSESSMENTS Assessment consists of tests, examinations, assignments, projects and attendance at compulsory classes (eg, practicals, field trips, residential schools for distance students). Assessment is continuous through the semester, with two weeks for final examinations set aside at the end of each semester. THE EXPERIENCE YOU NEED & THE SUPPORT TO SUCCEED When you study at EIT you ll get the kind of experiences that will help you gain the knowledge and skills to get ahead. You ll also be supported by lecturers and tutors who are here for you, within a learning environment where you are treated as an individual, not just a number. They ll know your name and you ll receive one-on-one attention to make sure you get the support to succeed.

5 WORLD CLASS 'A' RATED TEACHING STAFF The Tertiary Education Commission rates EIT as one of New Zealand s top two institutes of technology and polytechnics for research. Our highlyqualified academics are leaders in their subjects, delivering the most up-to-date and relevant information to certificate, diploma, degree and postgraduate students. Attuned to ever-changing technologies, our tutors bring extensive work experience to teaching EIT s certificate and other industry-tailored programmes. Our lecturers are highly trained professionals with particular areas of expertise in viticulture and wine science. We value our partnership with students, and aim to provide quality education in a supportive environment, encouraging personal growth and professional development. NAME Dr Cryn Russell Rod Chittenden Rachel Croft Tim Creagh Dr Chey Dearing Dr Stewart Field Sian Forlong-Ford QUALIFICATION BTech (Hons) Biotech, PhD, Grad Cert Tertiary Education BSc, Teachers Cert, Dip Tchg, Dip Vit & Oen, MSc BAppSci (Wine Sci), BAppSci (Rec & Tourism) Dip Wine Sci, B App Sci (Viticulture), Dip Marketing BMLS, MSc (Chemistry), PhD (Measurement Uncertainty) BAppSci, BAppSci (Hons), MAppSci, PhD BSc (Hons), Dip Tch Tertiary NAME Dr Petra King Shaun La Franco Dr Amelia McQueen David Moore Elise Montgomery Dr David Bloomfield Ant Mackenzie QUALIFICATION MHortSci, DPhil BTech Food Sci, GD Oen BSc, MSc, PhD BSc (Hons), MSc, Cert Tert Teaching, Grad Dip Wine BHortSci, GradDipOen PhD and GradDipTchg BA (Economics), PG Diploma in Oenology PROGRAMME INFORMATION The following is a list of courses (subjects) offered in both the Graduate Diploma in Viticulture and Graduate Diploma in Oenology programmes. More detail on individual courses can be obtained from the programme coordinator or course coordinators/ lecturers. Selection of courses is made using the Course Selection Form, which you will find at the end of this document. Progression through the graduate diploma should follow the programme structure provided. Residential schools will be scheduled to fit the given programme structure. if you wish to follow a programme differing to the schedule you will need to discuss this with the programme coordinator to ensure you are able to attend residential schools with no clashes. These courses are offered on campus or by distance at EIT Hawke s Bay. INDUSTRY-BASED TRAINING Courses in the programmes that involve off-campus experiential learning are listed below: WSC7.15 Wine Making Science and Practice VIT7.10 Viticulture Science and Practice WSC5.06 Work Experience (Graduate Diploma) COURSE DESCRIPTIONS Courses are offered subject to sufficient numbers applying. In the following descriptions: P = Pre-requisite = a course that must be passed before enrolment in the present course. C = Co-requisite = a course that either must be passed or is enrolled in at the same time as the present course. COMPULSORY - GRADUATE DIPLOMA IN VITICULTURE COURSE NO. BIO5.01 WSC5.06 PSC5.03 BRIEF DESCRIPTION Botany Introduces students to the plant kingdom and classification with an emphasis on angiosperm structure and physiology. Adaptation of basic structures and functions to different environments will be examined with some emphasis on horticultural applications. Work Experience (Graduate Diploma) This course provides an opportunity to gain 10 days of practical experience at a commercial vineyard. Soil Science People credited with this course will develop skills and an understanding of the physical, chemical and biological properties of soils and their influence on plant production. The formation, classification and distribution of New Zealand soils will also be introduced. NO. OF CREDITS NZQA LEVEL SEMESTER OFFERED or Full Year

6 COURSE NO. VIT7.09 VIT7.07 VIT7.10 PSC7.01 VIT7.01 BRIEF DESCRIPTION Vine Health C: VIT7.10 Viticulture Science and Practice This course is designed to build on the introduction to vine pathology and entomology covered in Grape and Wine Production. An understanding of how these relate to vineyard management and grape quality management will be discussed. Topics will cover the diseases and pests commonly found in vineyards and will consider the different control measures available. The correct identification and understanding of the pest lifecycle will impact on the success of control options. An important part of any vineyard management system is to be able to integrate different control measures, such as biological, cultural and chemical. Vineyard Establishment C: VIT7.10 Viticulture Science and Practice This course covers all of the factors that should be considered in the establishment of a vineyard, including climate, soil, site selection, planting material, and the process of setting up a vineyard. Viticulture Science and Practice The subject is structured to blend the practical aspects of grapegrowing with the scientific theory underlying key vineyard operations and to gain insight into the winemaking process. The major event of a vineyard growth cycle are addressed over this two semester subject. There will be a balanced emphasis on how, as well as why, a particular viticultural strategy is employed so that the effect on the wine style and quality will be understood. This course includes an excursion to an alternative wine growing region to Hawke s Bay. Soil Management P: PSC5.02 Soil Science C: VIT7.10 Viticulture Science and Practice This course will discuss the responsibilities of the modern agriculturist to maintain and improve soil quality. The major forms of soil degradation, their causes, and management will be evaluated. Students should expect to complete this course with an understanding of the impacts of farming practice on soil quality. Vine Physiology P: BIO5.01 Botany C: VIT7.10 Viticulture Science and Practice This course aims to develop an understanding of vine physiological processes leading to growth and development of the grapevine. Topics covered include: biomass, distribution and turnover of the grapevine root system; fruitfulness of grapevines; photosynthesis of grapevines; and sugar accumulation in grape berries. NO. OF CREDITS NZQA LEVEL SEMESTER OFFERED Full Year COMPULSORY - GRADUATE DIPLOMA IN OENOLOGY COURSE NO. CHM5.02 WSC5.06 WSC6.06 WSC7.04 BRIEF DESCRIPTION General and Inorganic Chemistry To study current theories of the nature of atoms, molecules and bonding to explain the behaviour of bulk matter. Topics include solutions and chemical equilibrium, gases and models of chemical bonding. Initial preliminary topics are provided to assist students with poor chemical background. Work Experience (Graduate Diploma) This course provides an opportunity to gain practical experience at a commercial winery. Sensory Science An introduction to the principles that underlie sensory assessment, particularly those relevant to taste, smell and mouthfeel. It includes the physiology and characteristics of the senses, the application of various sensory testing procedures, and the application of these principles to the sensory assessment of wine, grape juice and some wine faults. Varietal flavour profiles, regional wine styles and wine faults are also covered. Wine Chemistry P: CHM5.02 General and Inorganic Chemistry C: WSC7.15 Wine Making Science and Practice This subject will provide the student with the principles and details of the chemical and physical processes and interactions that influence and achieve wine stability. The subject also covers the chemistry of phenolic and flavour compounds found in wine, of added and natural exogenous enzymes of microbial origin, and the chemistry of distilled grape spirit. NO. OF CREDITS NZQA LEVEL SEMESTER OFFERED Full Year or

7 COURSE NO. WSC7.12 WSC7.15 BRIEF DESCRIPTION Wine Sensory Assessment P: WSC6.06 Sensory Science A study of wine assessment at an advanced level that assumes a significant knowledge of sensory science and some sensory descriptive skill. It considers both New Zealand and overseas wine, and all major wine types. Attributes of wine sensory quality are explored and are examined in terms of wine type, origin, grape variety and potential market. Scoring of wine is discussed principally from the perspective of the New Zealand wine show system. Student assessment skill is assessed, and the assessment includes objective tests of scoring reliability and scoring discrimination. Each student also presents orally, a sensory comparison of two wines. Wine Making Science and Practice To examine the principles of techniques used in table wine production, particularly in relation to effects on wine composition and quality. Emphasis will be placed on the importance and relevance of on-going quality control through the winemaking process. To provide an introduction to the principal chemical analyses that influence wine production, including interactions with microbiology at an elementary level, and the effects of these processes on wine production. Emphasis is also given to competency in wine chemical analysis and calculations required in wine quality control. Grape vine physiology, anatomy and annual growth are examined, particularly with regard to fruit development and ripening. Limiting factors in grape and wine production are integrated and emphasized in the treatment of these topics. This course includes an excursion to an alternative wine growing region to Hawke s Bay. NO. OF CREDITS NZQA LEVEL SEMESTER OFFERED Full Year OPTIONAL - STUDENTS MUST CHOOSE ONE PAIR OF COURSES COURSE NO. PHY5.01 ENG7.01 BIO5.03 WSC7.07 BRIEF DESCRIPTION Engineering Physics To provide a sufficiently broad-based, yet relevant physics foundation for students in applied sciences. The course covers topics in mechanics, elasticity, fluids, heat and kinetic theory, light, static and dynamic electricity and electromagnetism. AND Winery Engineering P: WSC5.04 Grape and Wine Production Assumed prior knowledge: Physics at Level 5 To examine aspects relevant to winery planning and the establishment and expansion of facilities, such provision of utilities, equipment selection and winery safety. Microbiology To cover the importance of micro-organisms to human affairs and to give a foundation to biology, ecology, taxonomy, and applied aspects of microbiology, including agriculture, industrial, food and wine microbiology. Students are introduced to the different types of micro-organisms in the environment and industry, methods of cultivation and control of microbial growth. There is an emphasis on practical microbiological techniques, including microscopy and aseptic technique. AND Wine Microbiology P: BIO5.03 Microbiology C: WSC7.15 Wine Making Science and Practice To provide specialised knowledge and skills related to the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Aspects of microbial control from grape harvest to bottling of wine will be considered. Genetic concepts, genetic techniques for yeast strain development and rapid yeast identification will be covered. NO. OF CREDITS NZQA LEVEL SEMESTER OFFERED

8 ENROLMENT INFORMATION HOW TO ENROL STEP ONE Complete the enrolment form that was included with this info pack and return with all required supporting documents. STEP TWO You may be contacted and invited to an interview. STEP THREE You will receive an invoice with payment details. Arrangements for full payment of enrolment fees must be made before the start of your programme. Or apply online Apply to StudyLink if applicable, even if you haven't been accepted on to your programme yet. Visit www. studylink.govt.nz. You will receive an acceptance letter with programme information including your start date. It may also include course selection forms. You need to complete and return them. SCHOLARSHIPS AND GRANTS Scholarships and grants make life easier by helping to cover your fees, other costs and living expenses while you study. You don t always need to be an academic high-flyer to qualify. EIT has a long list of scholarships for which you can apply. So if you would like to get financial help with your study, make sure you find out what s available. You can also take a look online at the givme database available at EIT. It lists every scholarship and grant available in New Zealand. STUDENT SERVICES LEVY The Student Services Levy is a compulsory non-tuition fee that is charged to students enrolled at EIT. The levy is to contribute to the provision of quality student services that support learning. The funds received by EIT from the levy are ring-fenced, meaning they can only be spent on student services. STUDENT LOANS AND ALLOWANCES StudyLink is a service of the Ministry of Social Development. Apply well before your programme begins (even if you haven't been accepted yet) so you'll be ready to get your payments when you need them most. Check out studylink.govt.nz or phone A Student Allowance is a weekly payment to help you with living expenses. It doesn't have to be paid back. A Student Loan is made up of three parts compulsory fees, course-related costs and living costs. You have to pay these back. Eastern Institute of Technology THE EXPERIENCE YOU NEED & THE SUPPORT TO SUCCEED DISCLAIMER: All information in this publication pertains to New Zealand Citizens or Permanent Residents, and is correct at the time of printing but is subject to change. EIT reserves the right to amend/withdraw programmes or courses. Fees for 2018 will be set by EIT Council by November 2017 and are subject to change. For the latest information, or for full programme entry requirements visit eit.ac.nz or phone

9 IS ONLINE LEARNING FOR ME? When you study online at EIT, you enter your course through the EIT Online website. After logging in, you can access your course materials such as readings, learning activities and assessments. Online communication tools such as discussion forums and chat let you interact with your teacher and classmates. You will be supported in how to do this and receive relevant training for specific software. Many students find that online learning offers them the flexibility to study when, where and how they want. The best way to determine if online learning is for you, is to understand what it takes to be successful. Answer Yes or No to the following statements to see if you might be a successful student in an online course: 1. ESSENTIAL I like to work independently and have enough self-discipline to learn without face-to-face classes. I have reliable access to a computer and an internet connection. (A broadband connection is preferred, but not essential). I know how to use a computer to browse the web, do word processing and send an or s (training is available at EIT to gain these skills). Typing is not a problem for me; I may not be fast but I m usually accurate. I don t mind reading. I can set and complete goals on my own and on time. I will be able to attend scheduled exams and residential schools. I am willing to dedicate the same amount of time and effort to an online learning course as I would to a traditional course. These Essential statements focus on the very basic needs of online learning. You really need to answer Yes to all eight to be successful. If you did, continue 2. IMPORTANT I can plan my time on a weekly basis for an online course (EIT s Learning Services can provide assistance if necessary). I m confident about downloading files or installing a program. Exploring new things appeals to me. Asking questions doesn't worry me. I am happy to work at a computer for extended periods of time. Learning with other students through online individual and group communication tools sounds like fun. If you answered No to one or two of the Important statements you're doing fine. More than that and you may need additional support to become an online student. Finally, continue with this last set of statements. 3. BONUS Having the freedom to choose when I study, matches the way I like to work. Sometimes I find that when I write, I can organise my thoughts better than when I speak. I have wanted to take courses in the past, but was unable to combine them with work or family responsibilities. I enjoy exchanging ideas with my classmates. Direct, personal teacher feedback is something I value and benefit from. Attending class without worrying about transportation and parking sounds great! I like to communicate through or chat channels. In class, sometimes my best answers were the ones I thought of just after the one I gave. Sharing a class with people from all over New Zealand sounds like a great opportunity. Any of the above is a bonus. The more Yes answers you have, the better online learning will suit you.

10 VITICULTURE AND WINE SCIENCE RESIDENTIAL SCHOOL TIMETABLE Course - Summer School Duration Date Distance On-campus Exam Date Bridging Chemistry 2 days February P Week of Feb Bridging Physics/Maths 2 days February P Week of Feb Semester 1 Duration Date Distance On-campus Exam Date BCM6.02 Structural Biochemistry 3 days 2-4 May P P 18 June BIO5.01 Botany 3 days 2-4 May P 18 June BIO5.03 Microbiology 4 days 7-10 May P 27 June CHM5.02 General and Inorganic Chemistry 4 days 1-4 May P 18 June CHM6.01 Analytical Chemistry 3 days 9-11 May P P 25 June ENG6.01 Food and Beverage Engineering 2 days 7-8 May P P 22 June PHY5.01 Engineering Physics 4 days 7-10 May P 22 June PSC6.02 Plant Physiology 2 days 30 April 1 May P P 21 June VIT6.04 Viticultural Science* (full year) 3 days 6-8 May P 27 November VIT7.09 Vine Health 3 days 30 April - 2 May P P 20 June VIT7.10 Viticulture Science and Practice* (full year)+ 3 days 6-8 May P 27 November PSC5.03 Soil Science 3 days 9-11 May P P(11 May only) 25 June WSC5.04 Grape and Wine Production 2 days 3-4 May P 20 June WSC6.06 Sensory Science 5 days 7-11 May P 25 June WSC6.07 Wine Production 1+ 3 days 2-4 May P 26 November WSC7.15 Winemaking Science and Practice* (full Year)+ 3 days 2-4 May P 26 November * (Note: course also has a residential school in semester 2) Semester 2 Duration Date Distance On-campus Exam Date BCM6.01 Metabolic Biochemistry 2 days September P P 21 November BIO5.01 Botany 3 days September P 19 November CHM5.03 Organic and Physical Chemistry 4 days September P 29 November ENG7.01 Winery Engineering 2 days September P P 21 November PSC7.01 Soil Management 2 days September P P 19 November STA5.02 Scientific Statistics 2 days 2-3 October P 23 November VIT6.04 Viticultural Science (full year) 2 days September P P 27 November VIT7.01 Vine Physiology 2 days September P P 23 November VIT7.05 Research Project 1 day 4 October P P No Exam VIT7.07 Vineyard Establishment+ 2 days 1-2 October P P No Exam VIT7.10 Viticulture Science and Practice (full year)+ 2 days September P P 27 November WSC5.02 Wine Science 3 days September P 26 November WSC6.06 Sensory Science 5 days September P 28 November WSC7.15 Winemaking Science and Practice+ 2 days September P 26 November WSC7.01 Wine Production 2+ 2 days 4-5 October P P 29 November WSC7.04 Wine Chemistry 2 days September P 19 November WSC7.07 Wine Microbiology 4 days September P P 28 November WSC7.12 Wine Sensory Assessment 5 days 29 Sept-3 Oct P P (1-3 Oct only) 23 November + Includes excursion 8-12 October 2018 COURSES WITHOUT A RESIDENTIAL SCHOOL OR EXAMINATION WSC5.05 Introduction to Wine Business VIT7.08 Winegrowing Industry Experience WSC7.11 Winery Industry Experience WSC7.13 Wine Business Management WSC6.10 Winegrowing and Winery Experience (Diploma) WSC5.06 Work Experience (Graduate Diploma)

11 GRADUATE DIPLOMA IN VITICULTURE - ON-CAMPUS, FULL-TIME, 1 YEAR DELIVERY SCHEDULE FOR 1 YEAR (Pre-requisites and Co-requisites are not shown) (120 credits) Year of Study Semester Course Name YEAR 1 1 VIT7.10 Viticulture Science and Practice** (30 credits) WSC5.06 Work Experience (Graduate Diploma) (10 days) (0 credits) VIT7.09 Vine Health BIO5.01 Botany PSC5.03 Soil Science 2 VIT7.10 Viticulture Science and Practice** VIT7.07 Vineyard Establishment VIT7.01 Vine Physiology PSC7.01 Soil Management (30 credits **Indicates full year course, commencing in semester 1 and completing in semester 2. GRADUATE DIPLOMA IN VITICULTURE - ON-CAMPUS, OR DISTANCE PART-TIME, 2 YEARS DELIVERY SCHEDULE FOR 2 YEARS (Pre-requisites and Co-requisites are not shown) (120 credits) Year of Study Semester Course Name YEAR VIT7.10 Viticulture Science and Practice** VIT7.10 Viticulture Science and Practice** BIO5.01 Botany* VIT7.01 Vine Physiology YEAR 2 1 WSC5.06 Work Experience (Graduate Diploma) (10 days) (0 credits) VIT7.09 Vine Health PSC5.03 Soil Science 2 VIT7.07 Vineyard Establishment PSC7.01 Soil Management **Indicates full year course, commencing in semester 1 and completing in semester 2. * BIO5.01 Botany also offered in semester 2

12 GRADUATE DIPLOMA IN OENOLOGY - ON-CAMPUS, FULL-TIME, 1 YEAR DELIVERY SCHEDULE FOR 1 YEAR (Pre-requisites and Co-requisites are not shown) (120 credits) Year of Study Semester Course Name YEAR WSC7.15 Wine Making Science and Practice** (30 credits) WSC7.15 Wine Making Science and Practice** WSC5.06 Work Experience (Graduate Diploma) (10 days) (0 credits) WSC6.06 Sensory Science WSC7.12 Wine Sensory Assessment BIO5.03 Microbiology OR PHY5.01 Engineering Physics WSC7.07 Wine Microbiology OR ENG7.01 Winery Engineering CHM5.02 General & Inorganic Chemistry WSC7.04 Wine Chemistry **Indicates full year courses, commencing in semester 1 and completing in semester 2. GRADUATE DIPLOMA IN OENOLOGY - ON-CAMPUS OR DISTANCE PART-TIME, 2 YEARS DELIVERY SCHEDULE FOR 2 YEARS (Pre-requisites and Co-requisites are not shown) (120 credits) Year of Study Semester Course Name 1 WSC7.15 Wine Making Science and Practice** BIO5.03 Microbiology OR YEAR 1 2 (30 credits) WSC7.15 Wine Making Science and Practice** PHY5.01 Engineering Physics WSC7.07 Wine Microbiology OR ENG7.01 Winery Engineering YEAR 2 1 WSC5.06 Work Experience (Graduate Diploma) (10 days) (0 credits) WSC6.06 Sensory Science* CHM5.02 General & Inorganic Chemistry 2 WSC7.12 Wine Sensory Assessment WSC7.04 Wine Chemistry **Indicates full year courses, commencing in semester 1 and completing in semester 2. * WSC6.06 Sensory Science also offered in semester 2

13 COURSE SELECTION FORM GRADUATE DIPLOMA IN VITICULTURE 2018 YEAR 1 DISTANCE STUDY (ONLINE) Name: Date: PART-TIME STUDY Please tick the box(es) below to indicate which course(s) you wish to enrol in. FULL YEAR COURSE VIT7.10 Viticulture Science and Practice FIRST SEMESTER COURSES BIO5.01 Botany SECOND SEMESTER COURSES BIO5.01 Botany VIT7.01 Vine Physiology Pre-requisite: BIO5.01 Botany Co-requisite: VIT7.10 Viticulture Science and Practice

14 COURSE SELECTION FORM GRADUATE DIPLOMA IN OENOLOGY 2018 YEAR 1 DISTANCE STUDY (ONLINE) Name: Date: PART-TIME STUDY Please tick the box(es) below to indicate which course(s) you wish to enrol in. FULL YEAR COURSE WSC7.15 Wine Making Science and Practice FIRST SEMESTER COURSES BIO5.03 Microbiology SECOND SEMESTER COURSES WSC7.07 Wine Microbiology Pre-requisite: BIO5.03 Microbiology Co-requisite: WSC7.15 Wine Making Science and Practice OR OR PHY5.01 Engineering Physics ENG7.01 Winery Engineering Pre-requisite: PHY5.01 Engineering Physics Co-requisite: WSC7.15 Wine Making Science and Practice WSC6.06 Sensory Science

15 COURSE SELECTION FORM GRADUATE DIPLOMA IN VITICULTURE 2018 YEAR 1 ON-CAMPUS Name: Date: PART-TIME STUDY Please tick the box(es) below to indicate which course(s) you wish to enrol in. FULL YEAR COURSE VIT7.10 Viticulture Science and Practice FIRST SEMESTER COURSES WSC5.06 Work Experience (Graduate Diploma) SECOND SEMESTER COURSES VIT7.07 Vineyard Establishment Co-requisite: VIT7.10 Viticulture Science and Practice VIT7.01 Vine Physiology VIT7.09 Vine Health Pre-requisite: BIO5.01 Botany Co-requisite: VIT7.10 Viticulture Science and Practice PSC7.01 Soil Management BIO5.01 Botany Pre-requisite: PSC5.03 Soil Management Co-requisite: VIT7.10 Viticulture Science and Practice PSC5.03 Soil Science

16 COURSE SELECTION FORM GRADUATE DIPLOMA IN OENOLOGY 2018 YEAR 1 ON-CAMPUS Name: Date: PART-TIME STUDY Please tick the box(es) below to indicate which course(s) you wish to enrol in. FULL YEAR COURSE WSC7.15 Wine Making Science and Practice FIRST SEMESTER COURSES CHM5.02 General and Inorganic Chemistry SECOND SEMESTER COURSES WSC7.04 Wine Chemistry Pre-requisite: CHM5.02 General and Inorganic Chemistry Co-requisite: WSC7.15 Wine Making Science and Practice WSC6.06 Sensory Science WSC5.06 Work Experience (Graduate Diploma) WSC7.12 Wine Sensory Assessment Pre-requisite: WSC6.06 Sensory Science ENG7.01 Winery Engineering Pre-requisite: PHY5.01 Engineering Physics OR BIO5.03 Microbiology WSC7.07 Wine Microbiology Pre-requisite: BIO5.03 Microbiology Co-requisite: WSC7.15 Wine Making Science and Practice OR PHY5.01 Engineering Physics