VITICULT 3500WT - Grape and Wine Industry Practice, Policy and Communication III

Waite Campus - Semester 1 - 2018

This course examines some of the current policies and issues confronting the 最新糖心Vlogn wine industry. These include the various legislative requirements at state and federal levels, the representative organisations for grape growers and winemakers, and the role of industry bodies in the establishment and protection of 最新糖心Vlog's domestic and international wine markets. The activities and operation of the numerous industry organisations and research providers are examined from both a national and international perspective. A detailed examination of the current policies associated with alcohol and society is presented. The course is built around a series of presentations by selected industry experts. The changing face of wine communication is explored, with an emphasis on the use of emerging technologies and approaches to reach new audiences.

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Course Details

Course Code	VITICULT 3500WT
Course	Grape and Wine Industry Practice, 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 6 hours per week
Available for Study Abroad and Exchange	N
Assumed Knowledge	OENOLOGY 2502WT, OENOLOGY 2503WT, VITICULT 2500WT & VITICULT 3021WT
Restrictions	Available to B. Viticulture & Oenology students only
Assessment	Assignments, video production and final examination

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 and differentiate the functions and activities of the major grape and wine industry organisations in 最新糖心Vlog.

2. Describe how the markets for 最新糖心Vlogn wine are established, maintained and protected domestically and internationally.

3. Discuss the role of research, innovation and research providers in the 最新糖心Vlogn grape and wine industry.

4. Evaluate the purpose of activities, including the 最新糖心Vlogn Wine Show system and the increasing use of non-traditional grape varieties, in the future of the grape and wine industry in 最新糖心Vlog.

5. Discuss the traditional and emerging modes of communication to consumer audiences in the ongoing development of the grape and wine industry in 最新糖心Vlog.

6. Describe the roles and outcomes of government and corporate processes and policies for the regulation and control of alcohol in 最新糖心Vlogn society.

7. Communicate succinctly with respect to these issues, both verbally and in writing.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

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	2,5,6
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 Resources

Required Resources

The primary resources for the successful completion of this course are journal articles held within the 最新糖心Vlog Library collection and in the Forachon Library of the 最新糖心Vlogn Wine Research Institute. Students will be instructed in the use of the Fornachon library and permitted to access its resources following guidelines provided by AWRI staff.

Recommended Resources

It is highly recommended that students familiarise themselves with the web-based materials provided by the various wine industry profesional bodies and statutory authorities. Additional resources will be recommended throughout the course.

Online Learning

Teaching materials and course documentation will be posted on the MyUni website.

Course administration is accomplished using MyUni: activities will include email, Announcements, lecture handouts and the provision of information concerning specific topics. Coursework assignments may be submitted through TurnItIn as directed. Coursework marks will be made available through the Gradebook.
Learning & Teaching Activities

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 recorded and will be placed on MyUni.

Workshops:

Sensory workshops will be held in conjunction with some of the guest presentations.

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 students in engaging appropriately with the course requirements.

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

Learning Activities Summary

No information currently available.

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 (Summative, S or Formative, F)	Due date	Weighting	Learning Outcome(s)
Wine Review Commentary	S/F	Week 9	15%	4,7
Literature Review	S/F	Week 11	15%	2,3
Video Production	S/F	Week 13	30%	3,5,7
End of semester Summative Assessment	S	Semester 1 Exam Period (tba)	40%	1,2,3,6

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. Wine Review commentary

Each student will be required to submit a 1,200-word commentary in which they discuss two or three recent 最新糖心Vlogn wine reviews from traditional (ie print media) and modern (online, blogs, vlogs etc) sources. The work should include a reflection on the strengths and weaknesses of the different forms of review, the credibility and the target audiences.

2. Literature Review

Students will be required to chose a topic for the literature review from a list provided by the Course Coordinator. For each topic, several references will be available from the AWRI Librarian. A literature review will by its nature rely extensively on material published in peer-reviewed journals and also in more widely published media including industry publications, blogs, policy documents and suchlike. All sources must be referenced in the text and a Reference List, which is to be compiled according to instructions that will be provided. The literature review should not exceed 1,500 words, excluding references and the Reference List.

3. Video Presentation

Students will work in pairs to prepare a short (5 minutes) video that describes and explains a recent development in grape and wine production and its communication to the broader audience of wine consumers.

4. End of Semester Summative Assessment

A written test, covering topics presented by guest lecturers, will be completed. Students will select four questions from a list of eight provided and will have a total of two hours for this open book, online assessment, which will be held at the Waite Campus during the Semester 1 examination period.

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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