VITICULT 3500WT - Grape Industry Prac, Policy and Communication III
Waite Campus - Semester 1 - 2015
General Course Information
Course Code VITICULT 3500WT Course Grape Industry Prac, Policy and Communication III Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 5 hours per week Available for Study Abroad and Exchange Y Assumed Knowledge OENOLOGY 2502WT, OENOLOGY 3033WT or VITICULT 3043WT Restrictions Available to B. Viticulture & Oenology students only Course Description This course examines through selected industry experts and student seminars, some of the current policies and issues confronting the Australian wine industry. The numerous industry organisations are examined from both a national and international perspective and how these critical industry organisations comprise the infrastructure of the Australian wine industry. How this operating environment affects both grapegrowers and wine producers will also be explored.
Course Coordinator: Associate Professor Christopher Ford
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes1. Explain the aims and objectives of the major grape and wine industry organisations.
2. Explain some of the issues such as recombinant DNA technology, health and waste water management that are currently before the industry.
3. Describe Australian premium wine styles in an international context.
4. Communicate succinctly, both verbally and written, with respect to these issues.
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) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1,2,3 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 1,2,3,4 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 2,3,4 Skills of a high order in interpersonal understanding, teamwork and communication. 4 A proficiency in the appropriate use of contemporary technologies. 4 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1,2,3,4 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1,2,4
Required ResourcesThe primary resources for the successful completion of this course are journal articles held within the University Library collection and in the Forachon Library of the Australian Wine Research Institute. Students will be instructed in the use of the Fornachon library and permitted to access its resources following guidelines provided by AWRI staff.
Recommended ResourcesIt is highly recommended that students familiarise themselves with the web-based materials provided by the various wine industry profesional bodies and statutory authorities. Additional resources will be recommended throughout the course.
Online LearningTeaching materials and course documentation will be posted on the MyUni website.
Course administration is accomplished using MyUni: activities will include email, Announcements, lecture handouts and the provision of information concerning specific topics. Coursework assignments may be submitted through TurnItIn as directed. Coursework marks will be made available through the Gradebook.
Learning & Teaching Activities
Learning & Teaching ModesLectures:
There are generally four lectures per day over five weeks of the course. The lectures are of one hour duration, and are presented by a variety of grape and wine industry professionals. Lecture handouts are provided and copies may be posted on MyUni in advance at the discretion of the guest lecturer. Lectures are not recorded.
Two workshops will be held, conducted by Kerry Clark, a Wine Industry Consultant. The first workshop covers Leadership, the second Conflict Management. A further workshop, which will included a tutored tasting of wines, is entitled 'The Changing Face of World Wine', presented by Mr Robin Day, winemaker and former Chairman of the AWRI.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.The information provided below is provided as a guide to assist studnets in engaging appropriately with the course requirements.
A studnet 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 (lectures etc) and non-contact time (assignments etc).
Note that GIPPC runs for only six weeks of the semester, and that therefore there is an expectation that non-contact time engagement with the course be somewhat greater than is usally the case. This is reflected in the nature of the assessment items.
Learning Activities Summary
Date/time Type of learning activity Topic Presenter Week 7
Lecture Introduction and overview Creina Stockley - AWRI 1030-1230 Lecture Overview of AWRI research directions Markus Herderich and staff members - AWRI 1230 Lecture The Australian wine show system from a judge's perspective Brian Walsh 1400-1700 Workshop Leadership Kerry Clark Week 8
Lecture The South Australian Wine Industry Association Brian Smedley - SAWIA 1000-1100 Lecture The Environmental Protection Agency Tony Sliuzas - EPA(SA) 1100-1200 Lecture Wine Marketing Roberta Crouch - University of Adelaide 1200-1300 Lecture The Wine Industry National Environment Committee Katrina Edillor - Winemakers' Federation of Australia 1400-1500 Lecture Wine Grape Growers Australia Laurie Stanford - WGGA 1500-1700 Library tour The John Fornachon memorial Library - AWRI Staff of AWRI Library Week 9 0900-1000 Lecture The Australian Grape and Wine Authority - trade and other issues James Rouse - AGWA 1000-1100 Lecture The Australian Research Council Industrial Training Centre for Innovative Wine Production Steve Tyerman - UA 1100-1200 Lecture Winery Engineering Luke Wilson - Yalumba Wine Company 1200-1300 Lecture Alcohol in the Workplace tba; National Centre for Education and Training on Addiction 1400-1700 Workshop Human resource management - conflict resolution Kerry Clark Week 10 0900-1000 Lecture The Australian Grape and Wine Authority - research grants Ali Lockwood - AGWA 1000-1100 Lecture The Australian Grape and Wine Authority - marketing Ali Lockwood - AGWA 1100-1200 Lecture making and international brand Fiona Keen - Pernod Ricard 1200-1300 Lecture tba tba 1400-1700 Workshop The changing face of world wine Robin Day Week 11 0900-1000 Lecture Alcohol dependence Carolyn Edmonds - Drug and Alcohol Services SA 1000-1100 Lecture The Centre for Automotive Safety Research Matthew Baldock - UA 1100-1200 Lecture Sustainability in Viticulture tba 1200-1300 Lecture Climate change and viticulture Mardi Longbottom - AWRI 1400-1500 Lecture Wine and Health Creina Stockley 1500-1600 Lecture Alcohol policy tba 1600-1700 Lecture Corporate Social Responsibility Jonathon Breach - Accolade Wines Week 12
Assessment Student presentations
Specific Course RequirementsThe guest presenters represent a range of high level grape and wine industry professionals, who willingly donate their time to assit with the deliver of this course. It is expected that students will be respectful of all speakers, and engage with them in a considered and appropriate manner. Please make every attempt to arrive on time for lectures.
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 Literature review Summative/Formative End of week 9 30% 1, 2, 3, 4 Seminar presentation Summative/Formative Week 12 30% 2, 3, 4 Final report Summative/Formative Week 13 40% 2, 3, 4
Assessment Related RequirementsAttendance at all workshops and student presentations is compulsory.
To pass the course, students must gain an overall scaled mark of at least 50%.
There are no hurdle requirements associated with this course.
Assessment Detail1. Literature Review
Each student will be required to submit a detailed 1,500 word analysis of a topic related to research and development in the international wine industry. The aim of this analysis is to evaluate published literature to determine what is known and to identify gaps or problems in the knowledge, and generate appropriate conclusions.
2. Seminar Presentation
Students working in pairs will be required to chose a topic for the seminar from a list provided by the Course Coordinator. The time allowed for seminar presentation is 25 minutes, followed by a 5 minute discussion and question time. A suggested structure for the seminar is as follows: introduction; development of topic; conclusion/summary; recommendations. For each topic, several references will be available to aid your research upon request. These references can be sourced from the Librarian, Anne Lord of the John Fornachon Memorial Library after the first lecture.
3. Final Report
Each student will be required to submit a 6,000 word (approximately 15 pages) paper-based written presentation, which is based on, and develops, the main points of their seminar presentation. The preferred style of the summary is from the AWRI's 'Style guide for presenting written work' which will be made available in MyUni. An example of a suggested structure for the written presentation is as follows: background; objective(s); key issues; discussion of key issues; conclusions/summary; key recommendations; references.
SubmissionLate 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.
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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