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

Students are provided with a structured diary to complete as part of their learning tasks.

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).

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.

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.

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.

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 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 via MyUni	20%	1-2
Confidential Employer's Report	Summative	26th May	5%	1-2

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.

(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 7500WT the wine case studies report is a maximum of 14 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.