|Area of Study||Type of Course||Level of Study|
|Course||Graduate Certificate in Global Wine Studies|
|Partner Faculty||Faculty of Veterinary and Agricultural Sciences|
Faculty of Arts
|Background||This course is not being offered in 2018|
The University of Melbourne has a long association with wine and the wine industry. Its Wine Industry Centre (UMWIC) at Dookie coordinates the full range of wine growing, production, teaching and research pursued by the university. The region is famous for a long history of wine production and teaching, reaching back to the 1870s, and is the perfect place for present day education in the industry. The Graduate Certificate in Global Wine Studies is course that combines:
|Course Description|| The Graduate Certificate in Global Wine Studies introduces the Australian wine industry and its role in culture and commerce of the global world wine industry from historical, cultural, economic and sensory perspectives: |
|Delivery Mode||The course is delivered face to face in Australia at the University of Melbourne Dookie or Parkville campus for the 12.5 point subjects and on a two week tour in France for the 25 point subject. Face to face delivery is supported by materials accessible online through a secure login.|
|Who Should Apply|| This course has been designed for: |
|Subjects||Australia in the Wine World (AGRI20030) - This subject introduces students to the Australian wine industry and its role in world wine production. Content includes: Evolution of the grapevine, history of viticulture and winemaking, main grape varieties of the world and their distribution, chemistry of winemaking, wine tasting, appellation and the culture of wine, world wine regions including France and Germany, Spain, Portugal and Italy, North America, South America, South Africa, New Zealand and Australia, Australian wine regions and production, the global wine trade and Australia's export markets, and Wine, food, health and culture. |
Vine to Wine (AGRI20027) - During this subject a detailed knowledge of a working vineyard, including what makes a grapevine function, and how it is managed throughout the season to produce fruit to match a diverse range of wine styles is developed. The processes involved in the production of wine from receipt of grapes at the winery through to the commencement of maturation in barrel or bottle is studied. How the wine making process is driven by the activity of yeast and bacteria is explored. Students learn the importance of monitoring wine using quality control techniques as well as how to evaluate a range of wine types and styles and to appreciate the influences of various winemaking practices.
A Taste of Europe: Melbourne intensive (EURO20007/EURO30006) - Learn about some of Europe’s most important cuisines and how they have been plated up for consumption in Melbourne. As an expression of identity, food is often used to support national and regional identity. Students will consider the relationship between gastronomy and identity and will be introduced to a range of key culinary concepts and practices and the way we talk about them. Through analysis of some of the key features of French, German, Italian and Spanish cuisines, students will consider how these countries’ culinary profiles speak to wider socio-political issues such as authenticity, food and space, cultural practices and the history of food. Students will also consider issues of “authenticity” in the way cuisines are plated up for consumption in Melbourne. This will require students to interrogate their assumptions and expectations about European foods and to reflect on their personal experience of the “taste” of Europe.
Wines of the World (UNIB30008) - This subject traces the history and culture of the modern wine industry through the evolution of premium wine grape varieties and international wine styles that characterise the global wine industry. The regional innovations in grape-growing and winemaking that have resulted in the development of the great wines of the world are explored from historical, cultural and sensory perspectives. The role of these innovations in the development of the global wine industry is considered from an economic as well as social aspect. The importance of regional climate and terroir in the development of the world's great wine regions is further examined in the light of the potential impacts of climate change on these regions.
Exploring French Wine, Food and Culture (AGRI50001) - This subject is designed to provide an outstanding international educational experience to complement the combined learning of prerequisite subjects - successful completion of any two of the following three subjects: Australia in the Wine World (AGRI20030), A taste of Europe (EURO20007) or Vine to Wine (AGRI20027) plus Wines of the World (UNIB30008). It is delivered through an outstanding 2 week field trip through the ultra-premium wine regions of France where participants experience the culture and traditions of the French wine and food industries first hand.
|Assessment||Each subject is formally assessed to meet the requirements of University accreditation. Assessment is designed to be practical and relevant to industry professionals.|
|Pathways to Further Study||Students who successfully complete the course may be eligible for credit into Masters courses offered by the Faculty of Veterinary and Agricultural Sciences.|
|Additional Information||A full travel itinerary for the 'Exploring French Wine, Food and Culture' subject is included in the course brochure. The University of Melbourne Dookie campus and its facilities.|
|Academic and Teaching Team|| The Graduate Certificate in Global Wine Studies is delivered by staff from Faculty of Veterinary and Agricultural Sciences and the Faculty of Arts. The team includes: |
Professor Snow Barlow, FTSE, FAIAST, Professor of Horticulture and Viticulture, University of Melbourne. Snow Barlow is an internationally renowned viticultural researcher and teacher specialising in the influence of climate and terroir on grape production and wine quality. He has published widely on the influence of climate change on the Australian and global wine industry. He has a major research interest in how climate change will influence the style and quality of some of the world's great wines and how the wine industry can adapt to these changes in climate.
Associate Professor Jacqueline Dutton, Course Co-Coordinator. Associate Professor in French Studies, Faculty of Arts. Jackie is a leading researcher and writer on French culture and identity, teaching various courses in French on food and wine, travel writing, cinema, and literature. She has published widely on contemporary French literature, culture, ideas and issues, as well as on cross-cultural French-Australian relations.
Christopher Barnes, Course Co-Coordinator and Lecturer, Faculty of Veterinary and Agricultural Sciences Chris Barnes is Lecturer in Wine Technology and Viticulture in the Faculty of Veterinary and Agricultural Sciences.Chris Barnes is also consultant to the wine industry with 20 years’ experience. A Roseworthy graduate, he is director of Australian Wine Education and Training Company based in Melbourne. Chris holds a Masters Degree in Wine Technology and Viticulture. Chris has taught at the University of Melbourne for over ten years and consults to companies such as Wine Selectors, Stuart Wine Company, McPhee's Wines and is a sought after wine judge and wine quality and wine marketing consultant. Ken Chase, Honorary Fellow, University of Melbourne.
Ken Chase is a classically trained wine maker and viticulturist with an international reputation. His early interest in wine led him to study throughout the classical wine growing regions of Europe. Ken is currently the wine consultant for American Airlines and has worked with companies such as Royal Caribbean, American Express Wine Club and other airlines. He selected wines for the Pope during his visit to Canada and has appeared as a radio personality on CBC as a resident wine guru. Ken is writing his first book on wine, and travels worldwide striving to take the mystery out of wine and sharing his passion with others.
|Entry Requirements|| The Selection Committee will evaluate the applicant's ability to pursue the course successfully using the following criterion: |
|Course Fees|| Tuition Costs - N/A for 2018.|
Fees are subject to final University approval. Tuition Fees for the course includes study of 1 x 25 point subject 'Exploring French Wine Food and Culture' subject. Course Fees include tuition, course materials and access to online resources during intensive delivery of subjects. As enrolled students of the University of Melbourne, students have access to a range of facilities and amenities provided by the University of Melbourne Course fees apply only to the cost of tuition and applicants should note the additional costs relating to the field trip to France for 'Exploring French Wine, Food and Culture'.
|Other costs||Study Tour to France Costs Land costs; 2018 not available, offer planned for May 2019.|
|FEE HELP||Fee-Help is a loan from the Australian Government to cover tuition fees and is available to Australian Citizens only.|
|Key Dates||Study Tour Dates: estimated May 2019|
|Delivery Venue||The University of Melbourne Dookie and Parkville campuses, and France (Champagne, Bordeaux and Burgundy)|
|Related Course||Professional Certificate in Global Wine Studies|
|Contact|| Program Coordinator |