精东传媒app

Staffing

Examiner:

Requisites

Pre-requisite: WIN1101

Rationale

This course provides a practical introduction to viticultural practices in the spring to summer period, considering topics such as flowering, vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crops and canopy management. Winemaking skills and topics include barrel maturation, clarification, stabilisation, fining, finishing and bottling. It also provides further practice in techniques of analysis of wine components in the context of this phase of wine production. It is designed to impart industrially relevant skills in real vineyard and winery settings. Specific practical activities and skills development are targeted according to what is occurring in industry at that stage of the viticultural and winemaking season in which the residential school occurs, in this case over the spring vineyard management period. Emphasis is given to developing competence in practical vineyard management and winemaking skills.

Synopsis

This course mainly comprises a mandatory, intensive 5 day residential school, based at the Queensland College of Wine Tourism, and provides a practical introduction to viticultural practices in the spring to summer period, considering topics such as flowering, vineyard management, spraying, pest & disease management, fertilisation, irrigation, floor management, cover crops and canopy management. Winemaking skills and topics include maturation, clarification, stabilisation, fining, finishing and bottling. It also provides further practice in techniques of analysis of wine components in the context of this phase of wine production through activities in the Queensland College of Wine Tourism vineyard and winery facilities and field trips to local commercial vineyards and wineries. In addition students will be guided through appropriate preparatory activities prior to the residential school and follow-up activities will include completion of a report on activities and outcomes. The practical experience in this course is set in context of relevant viticultural and winemaking activities and relates to elements of the theoretical courses WIN1101 (Grape and Wine Production), WIN2102 (Wine composition, stability and analysis), WIN2204 (Wine Biochemistry), WIN2205 (Viticultural Principles) WIN2206 (Wine Microbiology), WIN3302 (Viticultural Production) and WIN3303 (Wine Production). It builds upon skills developed in WIN2201 (Wine Analysis Practice), WIN2202 (Winemaking Practice 1) and WIN2203 (Viticultural Practice 1).

This course contains a mandatory residential school.

Objectives

Topics

Text and materials required to be purchased or accessed

Reference materials

Student workload expectations

Assessment details

Important assessment information

1. Attendance requirements:
   
   It is the students' responsibility to attend and participate appropriately in all activities (such as lectures, tutorials, laboratories and practical work) scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration. Students must attend the mandatory residential school. To maximise their chances of satisfying the objectives of the mandatory Residential School which delivers the practical component of the course, students should attend and actively participate in the industry experience and laboratory sessions in the course and maintain a satisfactory record of practical work.
   
   
2. Requirements for students to complete each assessment item satisfactorily:
   
   To complete the Residential School Attendance item satisfactorily students must attend at least 80% of the mandatory residential school. To complete each of the other assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.
   
   
3. Penalties for late submission of required work:
   
   Students should refer to the Assessment Procedure (point 4.2.4)
   
   
4. Requirements for student to be awarded a passing grade in the course:
   
   To be assured of receiving a passing grade a student must attend at least 80% of the mandatory residential school and achieve at least 50% of the total weighted marks available for the course.
   
   
5. Method used to combine assessment results to attain final grade:
   
   The final grades for students will be assigned on the basis of the aggregate of the weighted marks obtained for each of the summative assessment items in the course.
   
   
6. Examination information:
   
   There is no examination for this course.
   
   
7. Examination period when Deferred/Supplementary examinations will be held:
   
   There is no Deferred/Supplementary examination for this course.
   
   
8. 精东传媒app Student Policies:
   
   Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .
   
   

Assessment notes

1. In order to attend laboratory classes, students must provide and wear appropriate personal protective equipment. This shall include a laboratory coat, closed in shoes, and safety glasses. Such equipment must be approved by supervising staff. To attend classes and industry experience in vineyards and wineries, suitable attire will include comfortable, robust footwear, safety glasses, clothing appropriate to the season of activities, and for outdoor activities appropriate sun protection (clothing, sun block, hat etc.). Failure to provide and wear the appropriate safety equipment will result in students being excluded from classes and activities.
   
   
2. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their assignments to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.