CSU's Bachelor of Wine Science is designed to develop knowledge and skills in winemaking, wine science, viticulture, wine appraisal and business.

• Why study this course?

  CSU's Bachelor of Wine Science comprises agribusiness, science, viticulture and wine production subjects. The science subjects give you the scientific background in chemistry, microbiology and plant sciences that underpins the applied wine production and viticulture studies.

  CSU has contributed to the wine industry since 1975 by developing courses that offer a unique blend of science, business and practical training for wine industry personnel.

  Teaching staff are experienced professionals in the field. This means you will graduate with the knowledge and hands-on experience that give you the edge in the wine industry.

  During the Bachelor of Wine Science, you will:

  • build on the basic science foundation and gain an understanding of the science and technology of wine, encompassing wine production, wine microbiology, wine chemistry and winery engineering
  • gain an understanding of grape production, factors affecting grape quality, and methods for producing quality grapes
  • develop an understanding of wine quality and style by studying sensory wine appraisal.

• Career opportunities

  CSU's presence in the wine industry is significant, with over 1,000 graduates of our wine and viticulture courses now occupying positions in the Australian and international wine industries.

  Some graduates find employment as winemakers in corporate businesses while others operate highly successful small to medium businesses – a diversity of opportunity that reflects the comprehensive foundation of knowledge and skills provided at CSU. Other career opportunities include research roles in the wine, brewing and food processing industries.

• Workplace learning

  CSU's Bachelor of Wine Science includes a workplace learning subject that allows you to complete the equivalent of four weeks of placement with an agribusiness, service or retail organisation. This placement may be taken with your current employer, if you work in a relevant industry, or you can pursue a placement that aligns with your career aspirations.

  During your work placement, you will investigate and reflect upon the context and processes of management and/or production (relevant to your course) in the work environment you observe and experience, analyse outcomes and formulate solutions to issues you identify.

  Generally the placement will be completed towards the end of your course, so you can apply all the knowledge and techniques you have learned in earlier subjects.

  Please note that the following subjects have a Workplace Learning component:

  AHT274 Industry Practice

• Subjects

  The below information is for new students. Current students should select their subjects by checking the Handbook for the year of their enrolment

  Course structure

  The course includes 23 compulsory subjects, totaling 184 points, and 1 rstricted elective (8 points).

  Compulsory subjects:
  AGR202 Food Environment and Culture
  AGS203 Agricultural Biotechnology
  AHT101 Professional Skills in Agriculture and Horticulture
  AHT231 Agricultural Finance and Business Management
  AHT274 Industry Practice
  CHM115 Chemistry 1A
  CHM107 Chemistry 1B
  ENG210 Food and Beverage Engineering
  ENG304 Winery Engineering
  IKC101 Indigenous Australian Cultures, Histories and Contemporary Realities
  MCR101 Introduction to Microbiology
  PSC103 Botany
  PSC104 Soil Science
  VIT211 Viticultural Science
  WSC111 Grape and Wine Science
  WSC114 Wine Science 1
  WSC201 Wine Production 1
  WSC216 Sensory Science
  WSC301 Wine Production 2
  WSC310 Wine Sensory Assessment
  WSC312 Wine Science 2
  WSC405 Wine Chemistry
  WSC406 Wine Microbiology

  Restricted elective subject:
  This subject can be any subject offered by the School of Agricultural and Wine Sciences. Other subjects can also be chosen upon approval by the Course Director. The Course Director will approve subjects that strengthen the body of knowledge and skills undertaken by the student. Subjects with content similar to, or equivalent to compulsory subjects taught in the course will not be acceptable. Similarly, students must verify that all pre-requisites or assumed knowledge are satisfied before undertaking an elective subject.

  Enrolment pattern

  Full-time
  This course is not offered full time
  
  Distance Education
  
  Year 1
  Session 1
  AHT101 Professional Skills in Agriculture and Horticulture
  PSC103 Botany

  Session 2
  MCR101 Introduction to Microbiology
  WSC111 Grape and Wine Science

  Year 2
  Session 3
  WSC114 Wine Science 1 (Commenced)
  CHM115 Chemistry 1A

  Session 4
  PSC104 Soil Science
  CHM107 Chemistry 1B
  WSC114 Wine Science 1 (Completed)

  Summer session
  IKC101 Indigenous Australian Cultures, Histories and Contemporary Realities

  Year 3
  Session 5
  WSC216 Sensory Science (Commenced)
  VIT211 Viticultural Science (Commenced)
  WSC201 Wine Production 1 (Commenced)
  IKC101 Indigenous Australian Cultures, Histories and Contemporary Realities (if not completed over summer)

  Session 6
  WSC216 Sensory Science (Completed)
  VIT211 Viticultural Science (Completed)
  WSC201 Wine Production 1 (Completed)
  IKC101 Indigenous Australian Cultures, Histories and Contemporary Realities (if not completed over summer or in session 5)

  Year 4
  Session 7
  AHT231 Agricultural Finance and Business Management
  AGS203 Agricultural Biotechnology

  Session 8
  [ ] Restricted Elective
  AGR202 Food Environment and Culture

  Year 5
  Session 9
  WSC310 Wine Sensory Assessment (Commenced)
  WSC312 Wine Science 2 (Commenced)
  AHT274 Industry Practice

  Session 10
  ENG210 Food and Beverage Engineering
  WSC310 Wine Sensory Assessment (Completed)
  WSC312 Wine Science 2 (Completed)

  Year 6
  Session 11
  WSC301 Wine Production 2 (Commenced)
  WSC405 Wine Chemistry (Commenced)
  WSC406 Wine Microbiology (Commenced)
  ENG304 Winery Engineering (Commenced)

  Session 12
  WSC301 Wine Production 2 (Completed)
  WSC405 Wine Chemistry (Completed)
  WSC406 Wine Microbiology (Completed)
  ENG304 Winery Engineering (Completed)

• Residential schools

  The following subjects may have a residential school component:

  CHM107 Chemistry 1B
  WSC406 Wine Microbiology
  VIT211 Viticultural Science
  ENG210 Food and Beverage Engineering
  WSC301 Wine Production 2
  MCR101 Introduction to Microbiology
  PSC103 Botany
  PSC104 Soil Science
  WSC405 Wine Chemistry
  CHM115 Chemistry 1A
  WSC111 Grape and Wine Science
  WSC312 Wine Science 2
  WSC201 Wine Production 1
  WSC310 Wine Sensory Assessment

  Students have access to an array of on campus facilities during residential schools, including:

  • state-of-the-art laboratories
  • an extensive and well equipped experimental winery
  • tasting rooms for state-of-the-art wine sensory assessment
  • extensive computer facilities.

• Admission information

  Assumed knowledge is NSW HSC, equivalent 2 unit Chemistry and 2 unit Mathematics, or a degree in any field.

  No HSC subjects are specified as prerequisites for admission to the course, but confidence and proficiency in HSC chemistry and mathematics is advantageous.

  Successful applicants who believe they do not have an appropriate high school background in chemistry or mathematics are strongly recommended to undertake Introductory Chemistry (SSS010) or Foundation Mathematics (SSS018) in the University's Study Link supplementary program prior to commencing study in the course.

  Students will also require access to a winery and vineyard in order to complete the practical requirements in the later stages of their course. Experience in commercial wineries and vineyards may include; cellar hand duties, wine making, harvesting, vineyard practices (pruning, irrigation, disease management).

  See standard CSU admission criteria

• Cost of study

  Fees - please visit the fees and costs page or contact us for current fee information.

  Tax deduction - in some instances a tax deduction may be claimed for self education expenses. Please seek independent qualified taxation advice.

• Course details

  Enrol Type	Mode	Campus	Fee type	Session1	Session2	Session3	Admission Code
  Direct	Distance Education	Wagga Wagga	FPOS	Y	Y	N	JSWS
  Direct	Distance Education	Wagga Wagga	CGS	Y	Y	N	ETWQ

  LEGEND
  CGS: Commonwealth Government supported places
  FPPG: Fee-paying postgraduate places
  FPOS: Fee-paying overseas student places
  Admission Code: For your reference if required during your application process
  NO TAC: An admission code is not required for applications to CSU Study Centres
  TEMP: An admission code has not yet been assigned for this course

  Graduation requirements

  To graduate, students must satisfactorily complete 192 points in course subjects as described in the course structure.

• How to apply

  Australian and New Zealand students

  Apply direct to CSU

  An online application to CSU takes about 15 minutes to complete. Find out more

  Apply online

  International students

  Apply direct to CSU

  Apply direct to CSU for on campus study at a CSU regional campus, or study by distance education.

  Apply online

  Recruitment agent

  Contact a Recruitment agent in your country who can answer your questions about CSU as well as help with the student visa application process.

  International recruitment agents

  Thinking of deferring?

  Find out more about deferral

• About the School

  The School of Agricultural and Wine Sciences

  The School of Agricultural and Wine Sciences is the largest and most successful provider of agricultural, horticultural and wine science education supporting rural industries in Australia. Operating out of the Orange and Wagga Wagga campuses, the School comprises of approximately 70 academics, research, technical and administration staff, offering courses and research focus in fields such as agriculture, horticulture, wine making and viticulture. Research is undertaken through key CSU Research Centres, and staff have major involvement in national Cooperative Research Centres – linking universities, government bodies and industry organisations across Australia to focus on national sector-wide issues. The School’s industry linkages ensure courses remain relevant and topical, and that we develop graduates who will make an impact within their profession.

• Preparing for Study

  We recommend the following STUDY LINK subjects for this course:

  • SSS010 - Introduction to Chemistry
  • SSS021 - Transition to University Study

• Academic expectations

  For each 8 point subject at CSU, students should normally expect to spend between 140-160 hours engaged in the specified learning and assessment activities (such as attending lectures or residential schools, assigned readings, tutorial assistance, individual or group research/study, forum activity, workplace learning, assignments or examinations). The student workload for some subjects may vary from these norms as a result of approved course design.

  Students will be assessed on the basis of completed assignments, examinations, workplace learning, or other methods as outlined in specific subject outlines.

  Where applicable, students are responsible for travel and accommodation costs involved in workplace learning experiences, or attending residential schools (distance education students).

  Expectations relating to academic, workplace learning, time and cost requirements for specific subjects are provided in the subject abstracts and in course materials.

  Throughout their studies, CSU students have a responsibility to continue to develop skills in English Language, literacy and numeracy as appropriate to their discipline. This ongoing development will enable students to effectively participate in their course and graduate as competent professionals.