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Bachelor of Wine Science

Graduation requirements

To graduate, students must satisfactorily complete 192 points, including satisfactory completion of WSC260 Winery Industry Experience, which requires exposure to practical winery work and can be expected to require at least two full vintages, or their equivalent (typically 12 weeks in total), at an approved commercial winery. Some practical winery work can be carried out at the University winery.

Students must also achieve a basic level of wine sensory skill that is assessed in WSC310 Wine Sensory Assessment.

Students will graduate from the Bachelor of Wine Science with the award BWineSc.

Study Mode

Online Education, Distance Learning & External study modes available

What is this course about?

CSU's Bachelor of Wine Science course is designed to develop knowledge and skills in winemaking, wine science, viticulture, wine appraisal and business.

CSU's Bachelor of Wine Science is designed to develop knowledge and skills in winemaking, wine science, viticulture and wine appraisal. Students can complete their studies while working in the wine industry or by interchanging full-time study with distance education.

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 a balanced foundation of study in chemistry, biology, biochemistry, statistics and physics
  • build on the basic science foundation and provide an understanding of the science and technology of wine, encompassing wine production, wine microbiology, wine chemistry and winery engineering
  • provide an understanding of grape production, factors affecting grape quality, and methods for producing quality grapes
  • develop an understanding of wine quality and style by studying sensory wine appraisal.

What will I learn?

The course comprises pure science, viticulture, and wine production subjects and an elective subject. The pure science subjects give students the scientific background in chemistry, microbiology and plant sciences that underpins the applied wine production and viticulture studies. You may choose your elective subject from the subjects offered across CSU's four Faculties.

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 businesses while others operate highly successful small to medium businesses – a diversity of opportunity that reflects the comprehensive foundation of knowledge and skills provided at CSU. Other career opportunities include research roles in the wine, brewing and food processing industries.

Course structure

Course Structure

The course comprises 23 compulsory 8 point core subjects, including one compulsory zero-point work experience subject. The course also includes one restricted elective subject, making 192 points.

Core subjects are:

BCM210 Foundations and Techniques of Biochemistry
CHM115 Chemistry 1A
CHM107 Chemistry 1B
CHM213 Analytical Chemistry
ENG210 Food & Beverage Engineering
ENG302 Winery Engineering
MCR101 Foundations of Microbiology
PHY104 Engineering Physics
PSC103 Botany
PSC208 Plant Metabolism
PSC215 Plant Physiology
STA201 Scientific Statistics
VIT211 Viticultural Science
VIT301 Vine Physiology
WSC101 Wine Science 1
WSC111 Grape & Wine Science
WSC201 Wine Production 1
WSC210 Sensory Science
WSC260 Wine Industry Experience (0 points)
WSC301 Wine Production 2
WSC304 Wine Chemistry
WSC307 Wine Microbiology
WSC310 Wine Sensory Assessment
WSC312 Wine Science 2

One restricted elective subject to be chosen from

ACC100 Accounting
ACC240 Small Business Managements
AGB233 Agribusiness Management
BCM302 Food and Beverage Biotechnology
FDS305 Quality Assurance
IRR200 Principles of Irrigation
LAW110 Business Law
MGT100 Organisations and Management
MGT110 Business Communication
MKT110 Marketing Principles
MKT220 Buyer Behaviour
PSC104 Soil Science
PSC420 Water Policy and Management
VIT311 Vine Health
VIT312 Vineyard Establishment
WSC313 Research Project

Enrolment pattern

Distance Education

Session 1

PSC103 Botany
WSC111 Grape & 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

CHM213 Analytical Chemistry
ENG210 Food & Beverage Engineering

Session 7

BCM210 Foundations and Techniques of 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

WSC310 Wine Sensory Assessment (commenced)
WSC304 Wine Chemistry (commenced)
WSC307 Wine Microbiology (commenced)

Session 10

VIT301 Vine Physiology
WSC304 Wine Chemistry (completed)
WSC307 Wine Microbiology (completed)
WSC310 Wine Sensory Assessment (completed)

Session 11

ENG302 Winery Engineering
WSC301 Wine Production 2 (commenced)
WSC312 Wine Science 2 (commenced)
WSC260 Wine Industry Experience

Session 12

WSC301 Wine Production 2 (completed)
WSC312 Wine Science 2 completed)
Restricted elective

Restricted Electives:

ACC100 Accounting
ACC240 Small Business Management
AGB233 Agribusiness Management
BCM302 Food and Beverage Biotechnology
FDS305 Quality Assurance
IRR200 Principles of Irrigation
LAW110 Business Law
MGT100 Organisations and Management
MGT110 Business Communication
PSC104 Soil Science
MKT110 Marketing Principles
MKT220 Buyer Behaviour
PSC420 Water Policy and Management
VIT311 Vine Health
VIT312 Vineyard Establishment
WSC313 Research Project

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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