VITICULT 3044WT - Viticultural Methods and Procedures III
Waite Campus - Semester 2 - 2022
General Course Information
Course Code VITICULT 3044WT Course Viticultural Methods and Procedures III Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites VITICULT 2500WT Restrictions Available to Bachelor of Viticulture and Oenology students only Course Description This course looks at the practices associated with the development and operation of a viticultural enterprise. Topics include: organic viticulture, advanced propagation techniques, control of bird management, spray equipment calibration and spray application; pruning, training, trellis erection and repair, propagation, canopy management, physiological pruning, pests and diseases. This course includes visits to commercial vineyards and equipment suppliers.
Course Coordinator: Associate Professor Cassandra Collins
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Explain the theory behind pruning and propagation methods and describe how it applies in practice to grape production. 2 Discuss aspects related to the establishment and re-development of vineyards. 3 Explain the differences between vineyard management systems and how these differences relate to vineyard sustainability. 4 Describe the methods used for pest and disease control in viticulture and understand their impact on grape production and quality. 5 Demonstrate an understanding of how viticultural management can be used to manipulate fruit quality. 6 Apply key principles and knowledge related to vineyard management to problem solving. 7 Compose written scientific reports and keep detail lab books on the practical work and field trips undertaken.
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
Required ResourcesA laboratory notebook will be provided at the start of the semester and must be brought to each session. Students will need to provide their own lab coats and safety glasses to some sessions.
Many practicals for this course are conducted in the vineyards on campus and on commerical properties. Students will need to provide their own clothing (including footwear) appropriate for the different weather conditions experienced in the vineyard.
Recommended ResourcesDetails of reference materials such as books and journal articles will be provided to students. Most of the items will be available in either the Woolhouse Library (University of Adelaide, Waite Campus) or the John Fonachon Memorial Library (AWRI, Waite precinct, WIC). Additional references will be given throughout the semester for those interested in learning more about topics covered in this course.
Online LearningMyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
Learning & Teaching Activities
Learning & Teaching ModesThe course material is presented as a series of lectures, tutorials, practicals and field trips with written reports and a detailed lab book.
Practicals and field trips allow for hands-on learning and reinforce the concepts covered in lectures and tutorials. A brief discussion session will often be conducted at the start of a practical to highlight areas requiring attention and to give students an opportuniyt to ask questions about the practical. In addition, demonstrators will assist with running the practicals and will be available to answer questions during the practical sessions. Laboratory notebooks and written reports required for assessment will need to be completed by the relevant due dates.
Written reports are used to develop student's ability to present scientific information obtained from practical experimentation, with discussion of relevant background material and results. This allows students to learn the standards associated with preparing scientific results for dissemination, including appropriate use and adequate citation of relevant literature, presentation of results and thorough discussion of the significance of their findings.
Many aspects of this course will be hosted by experts in the various fields from within the Australian wine industry, providing insightful knowledge of the viticultural methods and procedures currently used in industry.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
Learning Activities Summary
Week Type of learning activity Topic Week 1 Lecture/Tutorial/Practical Theory of pruning , pruning systems, spur pruning Week 2 Lecture/Tutorial/Practical Vineyard establishment and development, cane pruning Week 3 Lecture/Tutorial/Practical Bird Management, Physiological Pruning Week 4 Lecture/Tutorial/Practical Propagation techniques in Viticulture Week 5 Lecture/Tutorial/Field Trip Yalumba Nursery visit Week 6 Lecture/Tutorial/Field Trip Field trip to Yangara, rootstock trial tasting Week 7 Mid-term exam/Tutorial/Practical Alternative varieties Week 8 Lecture/Tutorial/Practical Sutainable vineyard management, vine nutrition Week 9 Lecture/Tutorial/Practical Vineyard Pests, Chemical management Week 10 Lecture/Tutorial/Practical Vineyard Pests/Native Vegetation Week 11 Lecture/Tutorial/Practical Grapevine diseases Week 12 Lecture/Tutorial/Practical Grapevine diseases
Specific Course RequirementsA laboratory coat, enclosed footwear and safety glasses are mandatory for entry into the laboratories. Students must be aware of thier responsibilities when undertaking alcoholic beverage tastings and should moderate their own behaviour or they will be excluded from the tasting session(s).
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Task Task Type Due Weighting Learning Outcome Physiological Pruning Project Formative and Summative
10% 1,3,5-7 Lab book and field trip exercises Formative and Summative Week 7-8 10% 1-6 Online Test Summative Week 7-8 20% 1-6 Lab book and field trip exercises Summative Week 12 10% 1-6 Final Written Exam Summative Semester 2 Exam Period 50% 1-6
Assessment Related RequirementsStudents must achieve at least 50% of the available marks in practical and examination components to pass this course.
There is no replacement/additonal assessment available for the practical and field trip components of the course. If a student does not meet the requirement of 50% of the available marks for this component they will fail the course.
Attendance at all practical and field trip sessions is compulsory.
Assessment DetailExam: (50% of total course marks). Three hour closed book exam encompassing topics covered in lectures, background reading, practicals, tutorials and field trips.
Physiological pruning report: (10% of total course marks). Undertaken in small groups, class data used for an individual report which is submitted for assessment. No opportunity for replacement assessment.
Online test: (20% of total course marks): Online test setup in MyUni which assesses key knowledge the first 5 weeks of lectures, practicals and tutorials presented in the semester.
Lab books and field trip exercises (20% of total course marks): A detailed lab book containing details of all practicals, field trips, tutorials is kept throughout the semester. This is marked at two points in the semester (Week 7-8, and then again in Week 12).
SubmissionPractical assignments should be submitted through the relevant Turnitin Assignment set up in MyUni.
Extensions of deadlines may be allowed for reasonable causes in accordance with the relevant policy (Modified Arrangements for Coursework Assessment). Evidence must be provided when an extension is requested. Where possible, extensions of deadlines should be negotiated with the course coordinator before the assignment is due. Extensions will not be provided on the grounds of poor prioritising of time.
Feedback on assignments, usually in the form of written comments on the returned assignment, will be on a timescale commensurate with the time allowed for the students to complete the assignment.
Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been marked and feedback has been provided.
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending
Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
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SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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