Introduces students to the wine industry within Australia and overseas, including the history and art of wine making, viticulture, and the role of wine in the hospitality-guest experience. Legislation related to the production, sale, distribution and service of wines will be reviewed. Students develop wine appreciation and evaluation skills through a series of professional sensory wine tasting activities.
Topic 1: Historical overview of the wine industry
Topic 2: Wine and food pairing
Topic 3: Wine tasting
Topic 4: Wine production and processes
Topic 5: Viticulture regions and varieties
Topic 6: Legal requirements for the wine industry
Topic 7: Wine storage
Topic 8: Wine service
Topic 9: Wine consumption and health
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||describe the historical and cultural factors that have influenced the evolution of the wine industry in Australian and international markets||Knowledge of a discipline|
|2||examine the processes for the production and sale of various wine styles||Creativity||Knowledge of a discipline|
|3||identify the important requirements for the selection of viticulture regions||Knowledge of a discipline|
|4||demonstrate an understanding of the legal requirements for the wine industry in Australian and international markets||Knowledge of a discipline|
|5||evaluate the procedures for wine storage, selection and service, including wine-food matching||Creativity||Knowledge of a discipline|
|6||critically assess wines by sensory evaluation and use the correct terminology to describe the defining attributes of the various grape varieties||Creativity||Knowledge of a discipline|
|7||critically discuss key issues in relation to wine consumption and health, including the responsible service of alcohol.||Ethical practice||Knowledge of a discipline|
- The prescribed text will be made available through School administration. Details will be published on the Unit Blackboard site: Steven Knight, Wine Studies.
Teaching and assessment
|Workshop on-site 3 hours (12 weeks)|
|Experiential sensory evaluation: Part 1||10%|
|Experiential sensory evaluation: Part 2||20%|
|Exam: closed book||30%|
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2014 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.