Information for International applicants

GRADUATE DIPLOMA IN OENOLOGY

Qualification Graduate Diploma in Oenology

Programme level Level 7

Length One year

Start dates 20 February

Study options Full-time

Fees NZ$ 23,400 per year

Number of credits 120

Class timesOn campus classes are usually scheduled between 8.00 am and 5.00 pm Monday - Friday. Some practical classes will be held on weekends

Individual study hours

Students should plan to spend ten hours of study per course per week including scheduled classroom time.

Location Napier Campus

Programme Contact

International Centre Phone: +64 6 974 8902 Email: international@eit.ac.nz

The Graduate Diploma in Oenology is designed for future winemakers and assistant winemakers, winery technical staff, senior cellar staff, winery enterprise managers and other specialised staff, such as technical suppliers. Its aim is to provide students with an excellent technical understanding of viticulture or winemaking through provision of a relevant and coherent body of wine production and wine science knowledge, as well as industry-relevant skills.

This programme will produce graduates who will meet the demand for an applied, industry-relevant, New Zealand based graduate level qualification. The study programme builds on the student’s prior knowledge from their degree study, emphasising the specific scientific, technical and managerial aspects of grapegrowing and winemaking. Graduates from the Graduate Diploma in Oenology will have a similar profile as graduates from the Bachelor of Wine Science.

2017 ENTRY

international.eit.ac.nz AU

G 2

01

6

STUDENT PROFILE

Name Jiachen Tang (Eva)Programme Bachelor of Viticulture and Bachelor of Wine Science (Concurrent Degree)Country China

"Studying this programme is a huge challenge for me but the lecturers give me lots of help. I hope my dream to become a winemaker and viticulturist, and work for the wine industry in China, will come true in this lovely place."

• Experienced and highly qualified staff including one of the world’s top viticulture and wine researchers Associate Professor Carmo Saunders-Vasconcelos

• Opportunities for paid work experience in the industry

• Outstanding facilities including a purpose-built, modern teaching and research winery, a world-class sensory laboratory, a vineyard and glasshouses

• Fieldtrips and excursions offering students the opportunity to gain knowledge from and network with key players in the industry

• Excellent job opportunities in Hawke’s Bay and Gisborne, New Zealand’s premium wine regions

• Hawke’s Bay has the highest percentage of Sustainable Winegrowing NZ (SWNZ) accredited wineries in the country

STUDY HIGHLIGHTS

GRADUATE DIPLOMA IN OENOLOGY

COURSE DESCRIPTIONS

COMPULSORY COURSE NO.

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

CHM5.02General and Inorganic ChemistryTo study current theories of the nature of atoms, molecules and bonding to explain the behaviour of bulk matter. Topics include solutions and chemical equilibrium, gases and models of chemical bonding.

15 5

WSC5.06 Work Experience (Graduate Diploma)This course provides an opportunity to gain practical experience at a commercial winery.

0 5

WSC6.06

Sensory ScienceAn introduction to the principles that underlie sensory assessment, particularly those relevant to taste, smell and mouthfeel. It includes the physiology and characteristics of the senses, the application of various sensory testing procedures, and the application of these principles to the sensory assessment of wine, grape juice and some wine faults. Varietal flavour profiles, regional wine styles and wine faults are also covered.

15 6

WSC7.04

Wine ChemistryThis subject will provide the student with the principles and details of the chemical and physical processes and interactions that influence and achieve wine stability. The subject also covers the chemistry of phenolic and flavour compounds found in wine, of added and natural exogenous enzymes of microbial origin, and the chemistry of distilled grape spirit.P: CHM5.02 General and Inorganic ChemistryC: WSC7.15 Wine Making Science and Practice

15 7

WSC7.12

Wine Sensory AssessmentA study of wine assessment at an advanced level that assumes a significant knowledge of sensory science and some sensory descriptive skill. It considers both New Zealand and international wine, and all major wine types. Attributes of wine sensory quality are explored and are examined in terms of wine type, origin, grape variety and potential market. Scoring of wine is discussed principally from the perspective of the New Zealand wine show judging. Student wine assessment skill is assessed, and the assessment includes objective tests of scoring reliability and scoring discrimination. Each student also presents orally, a sensory comparison of two wines.P: WSC6.06 Sensory Science

15 7

WSC7.15

Wine Making Science and PracticeTo examine the principles of techniques used in table wine production, particularly in relation to effects on wine composition and quality. Emphasis will be placed on the importance and relevance of on-going quality control through the winemaking process. To provide an introduction to the principal chemical analyses that influence wine production, including interactions with microbiology at an elementary level, and the effects of these processes on wine production. Emphasis is also given to competency in wine chemical analysis and calculations required in wine quality control.

Grape vine physiology, anatomy and annual growth are examined, particularly with regard to fruit development and ripening. Limiting factors in grape and wine production are integrated and emphasized in the treatment of these topics. This course includes an excursion to an alternative wine growing region to Hawke’s Bay.

30 7

The following is a list of courses (subjects) offered in the Graduate Diploma in Oenology programme. More detail on individual courses can be obtained from the Programme Coordinator or Course Coordinators/ Lecturers. Please use the Delivery Schedule on page 3 when selecting your courses.

P = Pre-requisite = a course that must be passed before enrolment in the present course.

C = Co-requisite = a course that either must be passed or is enrolled in at the same time as the present course.

GRADUATE DIPLOMA IN OENOLOGY

OPTIONAL COURSE NO. Students must choose one pair of courses. Courses can be selected from the following:

PHY5.01

Engineering PhysicsTo provide a sufficiently broad-based, yet relevant physics foundation for students in applied sciences. The course covers topics in mechanics, elasticity, fluids, heat and kinetic theory, light, static and dynamic electricity and electromagnetism.

15 5

ENG7.01

Winery EngineeringTo examine aspects relevant to winery planning and the establishment and expansion of facilities, such provision of utilities, equipment selection and winery safety.P: PHY5.01 Engineering Physics C: WSC715 Wine Making Science and Practice

15 7

BIO5.03

MicrobiologyTo cover the importance of micro-organisms to human affairs and to give a foundation to biology, ecology, taxonomy, and applied aspects of microbiology, including agriculture, industrial, food and wine microbiology. Students are introduced to the different types of micro-organisms in the environment and industry, methods of cultivation and control of microbial growth. There is an emphasis on practical microbiological techniques, including microscopy and aseptic technique.

15 7

WSC7.07

Wine MicrobiologyTo provide specialised knowledge and skills related to the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Aspects of microbial control from grape harvest to bottling of wine will be considered. Genetic concepts, genetic techniques for yeast strain development and rapid yeast identification will be covered.P: BIO5.03 MicrobiologyC: WSC7.15 Wine Making Science and Practice

15 7

AND

OR

AND

PRACTICUM

• WSC7.15 Wine Making Science and Practice

• WSC5.06 Work Experience (Graduate Diploma)

All off-campus experiential learning will follow EIT OCEL policy.

GRADUATE DIPLOMA IN OENOLOGY

ENTRY CRITERIA

ACADEMIC ENTRY REQUIREMENTS

Applicants must be over 18 years of age on 1 February of the year they

apply for entry into this programme. Applicants under 18 years may be

provisionally accepted into the programme but restricted in which courses

they are enrolled in until they turn 18 years of age.

Applicants must have completed a three year degree or equivalent

qualification.

Or Be able to demonstrate significant in-depth work and professional

experience in science or the wine industry.

ENGLISH LANGUAGE ENTRY REQUIREMENTS

Students are required to have attained an acceptable level of English

language fluency. This may be demonstrated in a variety of ways,

including successful study in English, approved scores on IELTS (6.0

Academic) with no band score lower than 5.5 or equivalent, or completion

of an EIT Hawke’s Bay assessment.

NAME POSITION

Dr Cryn Russell PhD, BTech (Hons) Biotech, Grad Cert Tertiary Education

Rod Chittenden MSc, BSc, Teachers Cert, Dip Tchg, Dip Vit&Oen,

Tim Creagh Dip Wine Sci, B App Sci (Viticulture), Dip Marketing

Owen Giles M Appl Stats (Hons), BSc (Maths), Dip Tch

Dr Stewart Field PhD, BAppSci, BAppSci (Hons), MAppSci

Rachel CroftBAppSci (Wine Science), BAppSci (Rec & Tourism)

Sian Forlong-Ford BSc (Hons), Dip Tch – Tertiary

Dr Petra King MHortSci, DPhil

David Moore BSc (Hons), MSc, Cert Tert Teaching, Grad Dip Wine

ACADEMIC STAFF

Our lecturers are highly trained professionals with particular areas of expertise in viticulture and wine science.

We value our partnership with students, and aim to provide quality education in a supportive environment, encouraging personal growth and professional development.

DISCLAIMER. The programme fees, other costs, entry requirements, duration, and programme start dates are for 2016 and are listed as a guide only. All fees shown in the prospectus are in New Zealand dollars and include Goods and Services Tax (GST) at current rates. Programme content is based on current information and may be subject to change. EIT reserves the right to cancel or postpone any programme and shall not be liable for any claim other than that proportion of the programme fee, which the cancelled or postponed portion bears.

Shaun La Franco BTech (Food Science), GradDipOen

Dr Amelia McQueen PhD, MSc, BSc

Associate Professor Carmo Saunders-Vasconcelos

PhD, BSc

GRADUATE DIPLOMA IN OENOLOGY - ON-CAMPUS, FULL-TIME, 1 YEAR

Delivery Schedule for 1 year (Pre-requisites and co-requisites are not shown) (120 credits)

YEAR 1

SEM 1

SEM 2

WSC7.15 Winemaking Science and Practice

(30 Credits)

WSC5.06 Work Experience (Grad Diploma)

(10 Days) (0 Credits)

WSC6.06 Sensory Science

CHM5.02 General & Inorganic Chemistry

WSC7.12 Wine Sensory Assessment

WSC7.04 Wine Chemistry

BIO5.03 Microbiology

PHYS5.01 Engineering Physics

Or

Or

WSC7.07 Wine Microbiology

ENG7.01 Winery Engineering