VINEYARD AND WINERY ENGINEERING

AGR3VWE

2020

Credit points: 15

Subject outline

This subject focuses on developing knowledge of the principal concepts of viticulture and winery engineering practices in commercial operations and the safe operation of facilities and equipment. Students will analyse and evaluate new information, concepts and techniques relating to viticulture and/or winery engineering and investigate the management of engineering problems in the vineyard. Students will also apply knowledge of viticulture or winery engineering to issues of environmental sustainability in the vineyard. Independent research by students is a feature of the subject.

School: Life Sciences (Pre 2022)

Credit points: 15

Subject Co-ordinator: Penelope Smith

Available to Study Abroad/Exchange Students: Yes

Subject year level: Year Level 3 - UG

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: Admission into SBATE or requires Subject Coordinator approval

Co-requisites: N/A

Incompatible subjects: N/A

Equivalent subjects: N/A

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: N/A

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Learning resources

Grapevines: varieties, cultivation, and management

Resource Type: Book

Resource Requirement: Recommended

Author: Petra V. SzaboJorge Shojania

Year: 2012

Edition/Volume: N/A

Publisher: Nova Science Publishers

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Career Ready

Career-focused: No

Work-based learning: No

Self sourced or Uni sourced: N/A

Entire subject or partial subject: N/A

Total hours/days required: N/A

Location of WBL activity (region): N/A

WBL addtional requirements: N/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Solve a range of common viticulture and winery engineering problems and produce appropriate documentation suitable for a professional audience

02. Explain the relationship between physical laws, functional design and operating characteristics of vineyard facilities

03. Describe the engineering principles and examine concepts that underpin the design and operation of vineyards and wineries.

04. Explain the Occupational Health and Safety (OHS practices and principles crucial for operating a vineyard facility and reflect on related environmental issues

Epping (Melbourne Polytechnic), 2020, Semester 2, Blended

Overview

Online enrolment: No

Maximum enrolment size: N/A

Enrolment information: N/A

Subject Instance Co-ordinator: Penelope Smith

Class requirements

WorkShopWeek: 31 - 43
One 1.00 day workshop per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

WorkShopWeek: 31 - 43
One 2.00 hours workshop per week on weekdays at night from week 31 to week 43 and delivered via online.

Assessments

Assessment element	Comments	Category	Contribution	Hurdle	%	ILO*
4 x Tutorial Assessments (350 words each, 1400 words total)There are 4 short tasks that build on each other, and are completed each fortnight for the first 8 weeks.	N/A	N/A	N/A	No	30	SILO1, SILO2, SILO3
2 x written reports (900 words each, 1800 words total)A major written report on the full design and engineering of a winery	N/A	N/A	N/A	No	40	SILO1, SILO2, SILO3, SILO4
Practical report (1300 words)This is a written practical report on the major field trip, or a separate practical problem solving task in the vineyard.	N/A	N/A	N/A	No	30	SILO1, SILO2, SILO3