Coursework programs
Master of Wine and Wine Appreciation – Melbourne (Bundoora) (SMWWA)
This course is not available for commencing students in 2010
This course is designed for graduates from any discipline who wish to gain a tertiary qualification in advanced wine knowledge and appreciation. Typically, applicants will be professionals in wine marketing, hospitality and tourism, wine business management, wine retail or independent wine consultancy, wishing to complement existing experience and qualifications. People who have regular involvement in wine consumption and presentation will benefit from the knowledge gained from this course.
Admission requirements
Potential students will possess an undergraduate degree and have a demonstrated interest in the wine and/or food industries or have successfully completed the graduate diploma program.
Industry experience
Students are required to complete two four-week periods of work experience on an approved wine industry site. Students may undertake vineyard work, gaining exposure to pruning, canopy management, irrigation, pest and disease monitoring, harvest and machinery operation. They may also undertake winery work, including vintage operations, barrel and tank management, wine testing, additions and fining, blending, and bottling and packaging operations. The second period of work experience will be undertaken to complement the experience gained in the first period, such that one period should comprise vineyard experience and the other, winery experience.
Course structure
This course will be offered on a part-time basis over three years (six semesters), or full-time over two years (four semesters) with set class times offered outside normal work hours to allow people to study while retaining full-time employment.
Students complete subjects totalling 240 credit points.
Core subjects (180 credit points):
| Teaching period | Subject name | Subject code | Credit points |
|---|---|---|---|
| TE-SEM-1 | Palate Training A | VIN4PTA | 5 |
| TE-SEM-1 | Introductory Wine Chemistry | VIN4IWC | 15 |
| TE-SEM-1 | Wine Appraisal A | VIN4WAA | 15 |
| TE-SEM-1 | Wine Communication | VIN4COM | 15 |
| TE-SEM-2 | Palate Training B | VIN4PTB | 10 |
| TE-SEM-2 | Wine Appraisal B | VIN4WAB | 15 |
| TE-SEM-2 | Wine Knowledge | VIN4WKN | 15 |
| TE-SEM-1 | Wine Project A | VIN5PRA | 30 |
| TE-SEM-1 | Wine Appraisal C | VIN5WAC | 15 |
| TE-SEM-2 | Wine Project B | VIN5PRB | 30 |
| TE-SEM-2 | Wine Appraisal D | VIN5WAD | 15 |
Non-core subjects (60 credit points):
| Teaching period | Subject name | Subject code | Credit points |
|---|---|---|---|
| TE-SEM-1 | Introduction to Viticulture | VIN4VIT | 15 |
| TE-SEM-1 | Legal and Market Issues | VIN5WLX | 15 |
| TE-SEM-2 | Introduction to Winemaking | VIN4WMK | 15 |
| TE-SEM-2 | Wine History and Culture | VIN5WHC | 15 |
Non-core subjects may be replaced with approved subjects from the Bachelor of Viticultural Science and Wine Production program, including AGR3WPT, AGR3VTS, AGR4WMM, AGR4WPT, AGR4OEN. Entry to these subjects will require a chemistry background or the completion of VIN4IWC.