VITICULT 3500WT - Grape Industry Prac, Policy and Communication III

Waite Campus - Semester 1 - 2016

This course examines through selected industry experts and student seminars, some of the current policies and issues confronting the 最新糖心Vlogn wine industry. The numerous industry organisations are examined from both a national and international perspective and how these critical industry organisations comprise the infrastructure of the 最新糖心Vlogn wine industry. How this operating environment affects both grapegrowers and wine producers will also be explored.

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Course Details

Course Code	VITICULT 3500WT
Course	Grape Industry Prac, Policy and Communication III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 5 hours per week
Available for Study Abroad and Exchange	Y
Assumed Knowledge	OENOLOGY 2502WT, OENOLOGY 3033WT or VITICULT 3043WT
Restrictions	Available to B. Viticulture & Oenology students only
Assessment	Written assessment, oral presentation & literature review

Course Staff

Course Coordinator: Associate Professor Christopher Ford

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

1. Explain the aims and objectives of the major grape and wine industry organisations.
2. Explain some of the issues such as recombinant DNA technology, health and waste water management that are currently before the industry.
3. Describe 最新糖心Vlogn premium wine styles in an international context.
4. Communicate succinctly, both verbally and written, with respect to these issues.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1,2,3,4,5,6
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	3,7
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	7
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	3,5,7
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	Not addressed
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	4,5,7

Learning & Teaching Modes

Lectures:

There are generally four lectures per day over five weeks of the course. The lectures are of one hour duration, and are presented by a variety of grape and wine industry professionals. Lecture handouts are provided and copies may be posted on MyUni in advance at the discretion of the guest lecturer. Lectures are not recorded.

Workshops:

Two workshops will be held, conducted by Kerry Clark, a Wine Industry Consultant. The first workshop covers Leadership, the second Conflict Management. A further workshop, which will included a tutored tasting of wines, is entitled 'The Changing Face of World Wine', presented by Mr Robin Day, winemaker and former Chairman of the AWRI.

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

The information provided below is provided as a guide to assist studnets in engaging appropriately with the course requirements.

A studnet enrolled in a 3-unit course, such as this, should expect to spend on average 12 hours per week on the studies required. This includes both the formal contact time required (lectures etc) and non-contact time (assignments etc).

Note that GIPPC runs for only six weeks of the semester, and that therefore there is an expectation that non-contact time engagement with the course be somewhat greater than is usally the case. This is reflected in the nature of the assessment items.

Learning Activities Summary

Date/time	Type of learning activity	Topic	Presenter
Week 7 1000-1030	Lecture	Introduction and overview	Creina Stockley - AWRI
1030-1230	Lecture	Overview of AWRI research directions	Markus Herderich and staff members - AWRI
1230	Lecture	The 最新糖心Vlogn wine show system from a judge's perspective	Brian Walsh
1400-1700	Workshop	Leadership	Kerry Clark

Week 8 0900-1000	Lecture	The South 最新糖心Vlogn Wine Industry Association	Brian Smedley - SAWIA
1000-1100	Lecture	The Environmental Protection Agency	Tony Sliuzas - EPA(SA)
1100-1200	Lecture	Wine Marketing	Roberta Crouch - 最新糖心Vlog of Adelaide
1200-1300	Lecture	The Wine Industry National Environment Committee	Katrina Edillor - Winemakers' Federation of 最新糖心Vlog
1400-1500	Lecture	Wine Grape Growers 最新糖心Vlog	Laurie Stanford - WGGA
1500-1700	Library tour	The John Fornachon memorial Library - AWRI	Staff of AWRI Library

Week 9 0900-1000	Lecture	The 最新糖心Vlogn Grape and Wine Authority - trade and other issues	James Rouse - AGWA
1000-1100	Lecture	The 最新糖心Vlogn Research Council Industrial Training Centre for Innovative Wine Production	Steve Tyerman - UA
1100-1200	Lecture	Winery Engineering	Luke Wilson - Yalumba Wine Company
1200-1300	Lecture	Alcohol in the Workplace	tba; National Centre for Education and Training on Addiction
1400-1700	Workshop	Human resource management - conflict resolution	Kerry Clark
Week 10 0900-1000	Lecture	The 最新糖心Vlogn Grape and Wine Authority - research grants	Ali Lockwood - AGWA
1000-1100	Lecture	The 最新糖心Vlogn Grape and Wine Authority - marketing	Ali Lockwood - AGWA
1100-1200	Lecture	making and international brand	Fiona Keen - Pernod Ricard
1200-1300	Lecture	tba	tba
1400-1700	Workshop	The changing face of world wine	Robin Day
Week 11 0900-1000	Lecture	Alcohol dependence	Carolyn Edmonds - Drug and Alcohol Services SA
1000-1100	Lecture	The Centre for Automotive Safety Research	Matthew Baldock - UA
1100-1200	Lecture	Sustainability in Viticulture	tba
1200-1300	Lecture	Climate change and viticulture	Mardi Longbottom - AWRI
1400-1500	Lecture	Wine and Health	Creina Stockley
1500-1600	Lecture	Alcohol policy	tba
1600-1700	Lecture	Corporate Social Responsibility	Jonathon Breach - Accolade Wines
Week 12 0900-1700	Assessment	Student presentations

Specific Course Requirements

The guest presenters represent a range of high level grape and wine industry professionals, who willingly donate their time to assit with the deliver of this course. It is expected that students will be respectful of all speakers, and engage with them in a considered and appropriate manner. Please make every attempt to arrive on time for lectures.

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment task	Task type	Due	Weighting	Learning Outcome
Literature review	Summative/Formative	End of week 9	30%	1, 2, 3, 4
Seminar presentation	Summative/Formative	Week 12	30%	2, 3, 4
Final report	Summative/Formative	Week 13	40%	2, 3, 4

Assessment Related Requirements

Attendance at all workshops and student presentations is compulsory.

To pass the course, students must gain an overall scaled mark of at least 50%.

There are no hurdle requirements associated with this course.

Assessment Detail

1. Literature Review

Each student will be required to submit a detailed 1,500 word analysis of a topic related to research and development in the international wine industry. The aim of this analysis is to evaluate published literature to determine what is known and to identify gaps or problems in the knowledge, and generate appropriate conclusions.

2. Seminar Presentation

Students working in pairs will be required to chose a topic for the seminar from a list provided by the Course Coordinator. The time allowed for seminar presentation is 25 minutes, followed by a 5 minute discussion and question time. A suggested structure for the seminar is as follows: introduction; development of topic; conclusion/summary; recommendations. For each topic, several references will be available to aid your research upon request. These references can be sourced from the Librarian, Anne Lord of the John Fornachon Memorial Library after the first lecture.

3. Final Report

Each student will be required to submit a 6,000 word (approximately 15 pages) paper-based written presentation, which is based on, and develops, the main points of their seminar presentation. The preferred style of the summary is from the AWRI's 'Style guide for presenting written work' which will be made available in MyUni. An example of a suggested structure for the written presentation is as follows: background; objective(s); key issues; discussion of key issues; conclusions/summary; key recommendations; references.

Submission

Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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