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Bachelor of Viticulture

Graduation requirements

To graduate, students must satisfactorily complete 192 points and meet all residential school and work experience requirements.

Study Mode

Online Education, Distance Learning & External study modes available

What is this course about?

CSU's Bachelor of Viticulture is designed for specialist vineyard management with extensive studies of viticulture, vine physiology, vine pests and diseases, water and soil management.

CSU's Bachelor of Viticulture is designed for specialist vineyard management with extensive studies of viticulture, vine physiology, vine pests and diseases, and water and soil management. A range of electives enables development of sensory skills, communication, wine production, resource management or marketing skills.

CSU has contributed to the industry since 1975 by developing courses that offer a unique blend of science, business and practical training for wine industry personnel. With access to an on campus commercial winery, which is at the forefront of viticultural practices and winemaking techniques, and teaching staff who are experienced professionals in the field, our students graduate with the knowledge and hands-on experience that give them the edge in the wine industry.

The course aims to:

  • provide the scientific background in chemistry, plant sciences, soil science and statistics, which underpin applied viticulture and wine production studies
  • examine topics such as site selection, grapevine varieties, propagation, vineyard establishment and management, irrigation and plant protection
  • cover the chemical and biological processes that affect wine production, the principles, techniques and procedures for producing quality wines, and also sensory evaluation.

Students are required to gain experience in a commercial vineyard and winery to complete the requirements of the subject Winegrowing Experience. Applicants must have access to a fully developed vineyard and winery to complete the practical requirements of the course.

What will I learn?

The course comprises pure science, viticulture, wine production and some business subjects. The pure science subjects provide the scientific background in chemistry, plant sciences and soil sciences (including irrigation) that underpins the applied viticulture and wine production studies. Students also develop skills in wine sensory assessment. The business subjects provide grounding in organisation and management relevant to a business operation.

Residential school

Some subjects require students to attend residential schools at CSU in Wagga Wagga. Using the University's facilities, these residential schools provide you with the opportunity to immerse yourself in the area of study for an intensive period of two to four days.

Career opportunities

Career opportunities

CSU’s presence in the wine industry is significant, with over 1,000 graduates of our wine and viticulture courses now occupying positions in the Australian and international wine industries.
Some graduates find employment as winemakers in corporate business or operate highly successful small to medium businesses, while others take on research roles in the wine, brewing and food processing industries – a diversity of opportunity that reflects the comprehensive foundation of knowledge and skills provided at CSU.

Career opportunities include roles as viticulturists, vineyard managers or grower liaison officers.

Course structure

Course structure

The course consists of 22 core subjects, 2 restricted electives and 1 work experience subject (0) points

Core Subjects

BCM210 Foundations and Techniques in Biochemistry
PSC103 Botany
CHM115 Chemistry 1A
CHM107 Chemistry 1B
ENG210 Food and Beverage Engineering
IRR200 Principles of Irrigation
MCR101 Introduction to Microbiology
MGT100 Organisation and Management
PHY104 Engineering Physics
PSC104 Soil Science
PSC215 Plant Physiology
PSC208 Plant Metabolism
PSC415 Soil Management
STA201 Scientific Statistics
VIT301 Vine Physiology
VIT311 Vine Health
VIT211 Viticultural Science
VIT312 Vineyard Establishment
WSC111 Grape & Wine Science
WSC101 Wine Science 1
WSC201 Wine Production 1
WSC210 Sensory Science

Wine Industry Subject

WSC260 Wine Industry Experience (0 points)

Restricted electives

2 restricted electives from following:

ACC100 Accounting
CHM213 Analytical Chemistry
EC110 Microeconomics
ENG302 Winery Engineering
HRM210 Human Resource Management
HRT301 Plant Propogation
HRT302 Nursery Production
LAW110 Business Law
PSC420 Water Policy and Management
WSC304 Wine Chemistry
WSC307 Wine Microbiology
WSC310 Wine sensory Assessment
WSC314 Research Project

Enrolment pattern

Distance education

Session 1

PSC103 Botany
WSC111 Grape and Wine Science

Session 2

MCR101 Introduction to Microbiology
STA201 Scientific Statistics

Session 3

CHM115 Chemistry 1A
PHY104 Engineering Physics

Session 4

CHM107 Chemistry 1B
WSC101 Wine Science 1

Session 5

PSC215 Plant Physiology
WSC210 Sensory Science

Session 6

IRR200 Principles of Irrigation
PSC104 Soil Science

Session 7

BCM210 Foundations and Techniques in Biochemistry
VIT211 Viticultural Science (commenced)
WSC201 Wine Production 1 (commenced)

Session 8

PSC208 Plant Metabolism
VIT211 Viticultural Science (completed)
WSC201 Wine Production 1 (completed)

Session 9

VIT311 Vine Health (commenced)
VIT312 Vineyard Establishment (commenced)

Session 10

VIT311 Vine Health (completed)
ENG210 Food and Beverage Engineering
VIT312 Vineyard Establishment (completed)

Session 11

WSC260 Wine Industry Experience
MGT100 Organisation and Management
Restricted Elective

Session 12 (Spring)

VIT301 Vine Physiology
PSC415 Soil Management
Restricted Elective

At a glance

Study Mode

Distance education

Where

Wagga Wagga

When

Session 1; Session 2

Level

Undergraduate

Duration

6 years distance education

International?

YES

Indicative ATAR

N/A

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