VINEYARD AND WINERY ENGINEERING

AGR3VWE

2021

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.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Students must be admitted in the following course: SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsNote: This subject is taught at the Epping campus of Melbourne Polytechnic.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Grapevines: varieties, cultivation, and management

Resource TypeRecommended

Resource RequirementN/A

AuthorPetra V. SzaboJorge Shojania

Year2012

Edition/VolumeN/A

PublisherNova Science Publishers

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/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

Subject options

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Start date between: and    Key dates

Epping (Melbourne Polytechnic), 2021, Semester 2, Blended

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorPenelope Smith

Class requirements

WorkShopWeek: 30 - 42
One 1.00 d workshop per study period on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

WorkShopWeek: 30 - 42
One 2.00 h workshop per week on weekdays at night from week 30 to week 42 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% 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/AOtherIndividualNo30 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/AReportIndividualNo40 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/AReportIndividualNo30 SILO1, SILO2, SILO3