OENOLOGY 7560WT - Experience & Perspectives in the Wine Industry
Waite Campus - Semester 2 - 2021
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General Course Information
Course Details
Course Code OENOLOGY 7560WT Course Experience & Perspectives in the Wine Industry Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Postgraduate Coursework Location/s Waite Campus Units 12 Contact 10 weeks full time placement (off campus) plus up to 5 hours per week for 7 weeks Available for Study Abroad and Exchange N Prerequisites OENOLOGY 7047WT Incompatible OENOLOGY 7550WT Assumed Knowledge OENOLOGY 7520WT Restrictions Available to Master of Viticulture and Oenology students only Assessment Assignments, presentations, online reflective journal Course Staff
Course Coordinator: Associate Professor Christopher Ford
Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
On successful completion of this course, students should be able to:
1.
Demonstrate competency in the key practical aspects of viticultural work
in a commercial setting.
AND/OR
2.
Demonstrate competency in the work undertaken by a cellar staff in a
commercial winery during the period of vintage.
3.
Explain the principles behind either
the practices that underpin a commercial viticultural operation. Students are
required to reflect on practices undertaken in the vineyard. This can include a first hand understanding of soil
management, irrigation, pests and diseases, canopy management, pruning, and
vine monitoring and further describe limitations and suggest improvements. Furthermore,
the student should be able to evaluate the management strategy used by a
viticultural enterprise.
AND/OR
4.
Explain the principles behind the
practices that underpin practical winemaking during the period of vintage in a
commercial winery. This can include a first hand
understanding of grape harvest and vine monitoring, grape receival and
weighbridge operations; grape and juice processing; fermentation and post
fermentation operations, cellar management and quality control procedures and
further describe limitations and suggest improvements. Furthermore, the student
should be able to evaluate the processes by which a series of operations from
grape harvest decisions to post-fermentation management of a selected wine are
made by a commercial winery.
5.
Explain the aims and objectives of the
major grape and wine industry organisations.
6.
Explain some of the issues that are
currently before the industry. These may include topics such as alcohol abuse
and its implications for health and society, the global positioning of
最新糖心Vlogn wine, the role and importance of the 最新糖心Vlogn Wine Show system,
and emerging practices in grape growing and winemaking.
7.
Develop high order report writing and
presentations skills, including reflective analysis of placement experience in
the context of industry issues.
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)
1,2,3,4,5,7 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
2,7 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
1,2,7 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
3,4,5,6 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
5,6 -
Learning & Teaching Activities
Learning & Teaching Modes
No information currently available.
Workload
No information currently available.
Learning Activities Summary
No information currently available.
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Assessment
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
No information currently available.
Assessment Detail
No information currently available.
Submission
No information currently available.
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 .
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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.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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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.
