Bachelor of Wine Science

Upon completion of this course, graduates will be able to:

1. Describe, using a range of strategies and to a range of audiences the relationship between the environmental, biological, physiological and management processes affecting the quality and production of grapes and wines.
2. Combine a range of wine production processes and procedures to plan for the production of common wine styles.
3. Apply a range of techniques to measure the composition of wine and discuss aspects of spoilage, style, production efficiency and sustainability to recommend a course of action during the production process.
4. Plan a basic wine research trial, analyse data using appropriate techniques and communicate professionally to inform product formulation and sensory evaluation of wines.
5. Describe the social, ethical, scientific, economic and strategic factors affecting the grape and wine industry and reflect on possible innovative solutions to these challenges.

The course is designed for 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 graduates with an excellent technical understanding of winemaking through provision of a relevant and coherent body of wine production and wine science knowledge, a science base that allows the underlying principles and concepts to be understood, and industry-relevant skills.

Recommended study pattern

SESSION 1 (30) INTAKE

PART TIME STUDY PATTERN

Year 1, Session 1 (30)

AHT101 Professional Skills in Agriculture and Horticulture (8)

PSC103 Botany (8)

Year 1, Session 2 (60)

MCR101 Introduction to Microbiology (8)

WSC111 Grape and Wine Science (8)

Year 2, Session 1 (30)

CHM115 Chemistry 1A (8)

Year 2, Year-long Period 1 (31)

WSC115 Wine Science 1 (8)

Year 2, Session 2 (60)

CHM107 Chemistry 1B (8)

PSC104 Soil Science (8)

Year 2, Session 3 (90)

IKC101 First Nations Foundations: Knowing, relating and understanding Country* (8)

Year 3, Session 1 (30)

AHT231 Agricultural Finance and Business Management (8)

Year 3, Year-long Period 1 (31)

VIT212 Viticultural Science (8)

Year 3, Year-long Period 4 (62)

WSC202 Wine Production 1 (8)

Year 4, Session 1 (30)

AGS203 Agricultural Biotechnology (8)

Year 4, Year-long Period 1 (31)

WSC217 Sensory Science (8)

Year 4, Session 2 (60)

AGR202 Food, Environment and Culture (8)

AHT274 Industry Practice (8)

Year 5, Session 1 (30)

XUN008 Unrestricted elective

Year 5, Year-long Period 1 (31)

WSC316 Wine Sensory Assessment (8)

WSC408 Wine Science 2 (8)

Year 5, Session 2 (60)

ENG210 Food and Beverage Engineering (8)

Year 6, Year-long Period 1 (31)

ENG305 Winery Engineering (8)

WSC303 Wine Production 2 (8)

WSC409 Wine Microbiology (8)

WSC410 Wine Chemistry (8)

* IKC101 is offered in Session 1 (30), 2 (60) and 3 (90), and may be completed in Year 3.

Open Universities Australia is a not-for-profit organisation. You will not pay any fees for using our services.

Indicative total fee $20,886

The amounts shown here are indicative for an Australian citizen studying full-time, which is typically 8 subjects per year.

Fees may vary depending on:

• the subjects you choose
• credit from previous work experience
• your eligibility for government funding loans or subsidies such as HECS-HELP or a Commonwealth supported place.

To learn more, go to Fees or contact a student advisor.

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A completed Tertiary Preparation Course from an Australian University or an accredited provider demonstrating a reasonable prospect of success through the Grade Point Average (GPA) gained in these studies, OR

Successful completion of two University level subjects (AQF level Associate Degree or higher) demonstrating a reasonable prospect of success through Grade Point Average (GPA) gained in these studies.

NOTE: Successful applicants who do not have an appropriate high school background in chemistry or mathematics are strongly recommended to undertake Introductory Chemistry (SSS010) and Maths Skills 2 - Intermediate A & B (SSS072 & SSS073) in the University's Study Link program prior to commencing study in the course.

This course contains workplace learning components requiring access to winery or basic winemaking and analysis equipment for the production of wine (WSC202, WSC303) and a four-week placement in a commercial vineyard, winery or wine business (AHT274).  

A completed High School Certificate with a minimum ATAR required (including adjustment factors) or equivalent, OR

A completed Special Tertiary Admissions Test (STAT) with an equivalent ranking to the currently listed ATAR.

• A completed AQF Certificate III or higher level qualification, OR
• 50% completion of an AQF Diploma level qualification.

Standard English Language Proficiency (ELP) requirements.

If you’ve completed relevant tertiary study, or work experience related to your course, you could receive credit towards your degree. We also have several admission pathways to help you take the step into your preferred course, even if you don't quite meet the entry requirements at first. Find out what admission pathways are available to you.

Please note some subjects may have Workplace learning components.

Online students may need to attend an online or on campus intensive school for certain subjects. Intensive schools offer face-to-face or virtual lectures, tutorials and practicals to give you a deeper understanding of your subject content.