OENOLOGY 3500WT - Industry Experience (Viticulture & Oenology) III

Waite Campus - Semester 1 - 2019

This course is largely practically orientated, based on work experience at a commercial winery during vintage. A specified level of proficiency in the following operations is expected: grape receival and weighbridge; crushing; draining and pressing; fermentation and post-fermentation operations and quality control procedures. Furthermore, an understanding of the contribution of each of the specified unit operations to the overall winemaking process is required. Students can undertake this course in either semester.

  • General Course Information
    Course Details
    Course Code OENOLOGY 3500WT
    Course Industry Experience (Viticulture & Oenology) III
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Undergraduate
    Location/s Waite Campus
    Units 3
    Contact 10 weeks in full time employment
    Available for Study Abroad and Exchange N
    Prerequisites OENOLOGY 3047WT
    Restrictions Available to Bachelor of Viticulture and Oenology students only
    Course Description This course is largely practically orientated, based on work experience at a commercial winery during vintage. A specified level of proficiency in the following operations is expected: grape receival and weighbridge; crushing; draining and pressing; fermentation and post-fermentation operations and quality control procedures. Furthermore, an understanding of the contribution of each of the specified unit operations to the overall winemaking process is required. Students can undertake this course in either semester.
    Course Staff

    Course Coordinator: Jill Bauer

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    A successful student will gain:
    1 A first hand understanding of the following unit processes and operations; grape receival and
    weighbridge operations; grape and juice processing; fermentation and post fermentation
    operations, cellar management and quality control procedures.
    2 A hands on experience of the contributions of each of the specified unit operations to the
    overall winemaking process and an awareness of occupational health and safety procedures
    will be gained which will add to the understanding of these developed in previous oenology
    courses
    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)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    1,2
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    1,2
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    1,2
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1,2
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
    1,2
  • Learning Resources
    Required Resources
    Students are provided with a structured diary to complete as part of their learning tasks.
    Recommended Resources
    Some positions are advertised on the Campus and the Wine Science Laboratory notice
    boards, the AWRI Technical Review, the Australian & New Zealand Grapegrower and
    Winemaker and other industry magazines. Further, Oenology and Viticulture staff are
    routinely contacted by potential employers, this information will be passed onto students via
    direct communication and electronically (e.g. via MyUni).
    Online Learning
    MyUni is employed for communication and discussion. Students are encouraged to use the
    all features of www.turnitin.com . All necessary employment and employer forms and
    coversheets are also provided via MyUni.

    The Course Coordinator via MyUni will advise the specific
    date and time for these presentations and tutorials.
  • Learning & Teaching Activities
    Learning & Teaching Modes
    There are no lectures in this course. Several tutorials will be provided (before and after
    industry placement is completed). Students are expected to undertake 10 weeks full time
    work placement. All students are expected to attend student presentations, which will occur
    during Week 13 of semester 1.
    Workload

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    Several tutorials will be provided (before and after industry placement is completed).

    Students are expected to undertake 10 weeks full time work placement.

    All students are expected to attend student presentations, which will occur during last week of semester.
    Learning Activities Summary
    A minimum of 10 weeks full-time work experience is to be gained at an approved commercial winery (last day to commence your placement is MONDAY 17TH February 2014). This is a specific course requirement and failure to demonstrate a successful completion of the 10 weeks employment period may lead to an incomplete fail course mark. An outline of the proposed program, negotiated with the employer, is to be submitted by FRIDAY NOVEMBER 29TH 2013. It is the student’s responsibility to find a suitable employer. It is expected that this program will cover as wide a range of relevant experiences as is practical, however, where vintage logistics do not allow the student to experience all of the major unit processes, information on these processes can be acquired by observation and other methods of inquiry.
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment Task Task Type Due Weighting Learning Outcome
    Structured Diary Formative & Summative  May 12th  40%  1-2
    Wine Case Study Formative & Summative May 5th  35%  1-2
    Oral Presentation  Summative  TBA   20%  1-2
    Confidential Employer's Report Summative  TBA 5%  1-2
    Assessment Related Requirements
    A failure to submit the diary or case studies by the due date may result in a 5% penalty being recorded for each overdue day up to a maximum of 5 days, after which time they will not be assessed and an incomplete fail course grade recorded. Student extension requests must be made in written form and received in advance of the due date. Extensions may be granted under exceptional circumstances at the discretion of the Course Coordinator.
    Assessment Detail
    (A) STRUCTURED DIARY

    A structured diary will be provided to all students prior to the start of the employment period. The diary will be two sections:
    1. Daily record of all winemaking activities during the Industry Experience program.
    2. Structured subsections that require the student to research and complete within the diary
    • General company information
    • Business structure and management
    • Wine production and cellar management
    • Personal experiences, reflection and conclusions

    1. The daily record of winemaking activities should include observations and comments pertaining to the operations in which you are involved. This record of winemaking activities can be written in point form, but should describe important winemaking processes in detail and in the correct order of their execution. Where students are involved in such activities, all fining trials and subsequent additions made to wines should include quantities of reagents used and calculations to justify addition rates. If a particular process is repeated during the vintage it can be recorded in detail on the first occasion using a date or process code and simply be referred to on subsequent occasions with any variations noted. However, when a deliberate variation to a unit process or operation is made, it is important that this variation is described in detail and justified.

    It is important that the logic behind and the rationale for the winemaking techniques and processes be explained; for example, how is exposure to oxygen minimised in the transfer of white wine?

    2. The structured component of the diary requires the student to preform an in-depth analysis of the company, its management, wine production strategies and thoughts and reflections made as the vintage progressed, including some ideas as to whether difficulties were experienced or not. This information should be recorded in the relevant section in the diary.

    The diary is to be SIGHTED AND SIGNED by the employer or their representative EACH FORTNIGHT and at the end of the Industry Experience period.

    The original signed diary must be presented for assessment. Diaries that are not signed or reflect a scant overview of the vintage compiled at the end of the 10 weeks are NOT ACCEPTABLE and may result in a fail grade being recorded.

    Marking breakdown:
    1. Daily record 40%
    2. Structured subsections 60%
    Structured diary is 40% of final mark

    (B) WINE CASE STUDY

    Outline:

    Choose a wine produced at the winery during your Industry Experience and cover the following aspects:

    • Explain the style and describe the sensory properties and details of grape maturity criteria
    • Explain in detail the process undertaken to achieve the desired style for this wine
    • Highlight fermentation characteristics and typical final wine analyses (including a fermentation graph)
    • Critically assess the production processes, including suggestions for improvement, modifications or highlight crucial aspects
    • Provide a detailed flow chart of the scheme of production of the wine, including analytical results, additions etc.


    Format guidelines

    • For OENOLOGY 3500WT the wine case studies report is a maximum of 10 A4 pages.

    The case study must be typed, using a size 12 font, with 3cm margins. Up to 25% of the total mark will be deducted for the report being over length or for not adhering to the required layout. Marks will also be deducted for grammatical or punctuation errors, clumsy or ambiguous written expression, and spelling or typographical mistakes.

    This report should be submitted in digital form only via www.turnitin.com, this can be accessed through the MyUni site for this course. Hard copies will not be accepted. It is highly recommend that only pdf versions of the report be submitted.

    The Course Coordinator will provide further details of how to submit digital reports. Coversheets are not necessary as assignments are submitted via www.turnitin.

    Marking breakdown:
    Each section including the flow-chart are equally weighted 20% per section
    Case study is 35% of final mark

    (C) ORAL PRESENTATION SESSION

    Students are required to present and oral summary of their Industry Experience. Presentation will be on TUESDAY 10TH and WEDNESDAY 11TH of JUNE 2014 (Further details of location and timing will be provided during Semester 1, 2014). Students will be asked to describe their experience and answer questions during the session. This will form the basis of the assessment, in particular the content and the student’s response to questions.

    The presentation MUST INCLUDE the following details;

    • Company profile
    • Styles of wine produced
    • Production features (including waste treatment)
    • Vintage summary, including student’s vintage role
    • Figures and photographs

    Other Industry Experience students must attend.

    Marking breakdown:
    1. Presentation style 20%
    2. Presentation content 65%
    3. Questions 15%
    Oral Presentation is 20% of final mark

    (D) Confidential Employer’s Report

    Students are required to submit the attached form to their employer. The form must be returned to the Course Coordinator by MONDAY, May 26TH 2014. The completed form will be used as part of the final assessment. If this form is not returned by the above date a mark of zero will be given.
    Submission
    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 the assignment 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 late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
    Course Grading

    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.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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