BSc (Hons) Viticulture & Oenology
Bachelor's degree
Learn the science and master the art of grape growing and winemaking in the heart of the South Downs
Our BSc (Hons) programme has a strong practical focus, which blends relevant grape and wine science theory with hands-on work experience. Your classroom will include our 10 hectares of vineyards, and the college's commercial winery, where you will develop your skills while helping produce our award-winning still and sparkling wines!
You will be taught by an expert team whose experience and knowledge closely reflects the course modules. The team consists of leading academics, and experienced industry professionals, along with diverse industrial networks to external international experts who deliver guest lectures on individual modules, and career guidance.
Why choose us?
- We are the UK Centre of Excellence in Wine education, training, and research.
- We are the only academic provider of studies Viticulture and Oenology at Undergraduate and Postgraduate levels, in the UK.
- A degree in Viticulture and Oenology is a gateway to a truly international career.
- The degree in Viticulture and Oenology has a focus on the development of practical skills.
- 90% of graduates are employed after 15 months of completion of the degree, and earn more than the average graduate in Agriculture, Food and related studies in the UK (Discover Uni, Office for Students, 2022).
Course details
Dates & Location | The academic year runs from September to June. |
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Duration | Full time: 3 years Part time: 6 years |
UCAS Details | UCAS code: P610 |
Costs | For the academic year 2024/25 the tuition fees for UK and EU students are:
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Entry Requirements
We consider a wide range of Level 3 qualifications with UCAS Tariff points, specifically:
- A Level: three subjects (BCC).
- BTEC National: Extended Diploma (DMM).
- International Baccalaureate: 26 Points overall.
- Access to HE in Chemistry and/or Biology: 104 Points
We also consider alternative qualifications at Level 3, such as OCR Cambridge Technical, AQA Tech-Level, and a range of international qualifications at Level 3 equivalent.
Successful completion of the FdSc Wine Production degree (Pass or above) allows transfer to the final year of this BSc degree.
We also consider applicants with relevant industrial experience if over 21 years of age.
We expect a minimum of five GCSEs, including Mathematics and English at grade 4 or above (grade C or above under the A*-G system), as well as WSET Level 2 Award in Wines (Pass or higher).
Students with English as a second language will be required to have gained IELTS at 6.5 overall with 6.0 in Writing.
Facilities
Class sizes are small with a high focus on individual engagement and support
First-year courses may be shared across a number of programmes within the wine division, resulting in larger lecture groups of up to 45 students. Subject specific courses are smaller, for example a typical BSc (Hons) in Viticulture and Oenology intake would have 30 students in a dedicated cohort. Similarly, in the second year, some core courses taken by all students will be equally large, while subject specific courses will be smaller, between 20-30 students per group, enabling close interaction with lecturers. Practical groups are always smaller, allowing for much greater interaction with the subject material, and instructors.
Will I have a work placement?
Students go to a range of vineyards and wineries of varying sizes for their placements, including large multi-national wine firms, cooperative wineries, and artisanal vineyards and wineries.
- Previous students have worked in: Ridgeview Wine Estate, Rathfinny Wine Estate, Hambledon Estate, Nyetimber, Wiston Estate, Constellation Brands, Aterra Wineries, Marchesi Antinori.
- Students have worked in Hungary, Canada, USA, Germany, France, Slovenia, Czechia, Italy, Spain, Portugal, georgia Austria, Australia, South Africa, Switzerland, Sweden, Romania, and the UK.
Student Support
Higher Education students who have a learning difficulty, disability and/or ongoing health condition may be able to access reasonable adjustments to support their studies. Support is available to help students apply and access Disabled Student Allowance through either the Inclusive Learning and Development Department or the HE Office. One to one tutorial support is available through academic tutors.
The Library boasts a collection of over 8,000 books, covering a range of key subject areas within land-based curriculum. The Library also provides students with access to a variety of magazines, periodicals and academic journals through online databases.
Learning technology is central to the learning experience of students at Plumpton College and therefore is supported by dedicated staff within the College Teaching and Learning Team. The responsibilities of this team are to help support students with learning technology to enhance the overall learning experience.
Future Opportunities
Our graduates are well placed for employment in both in wine production and the wine trade sectors, in addition to teaching, academia, consulting, governmental agencies such as DEFRA and the Food Safety Agency, research including the postgraduate study of wine production, wine tourism, and wine business.
Modules
Level 4 Modules
Vinyard Establishment
Fundamentals of Wine Science
Vineyard Engineering & Operations
Study & Research Skills
Understanding Wine Styles
Wine Componant Analysis
Vineyard Establishment
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCVE4 | Module Title Vineyard Establishment | Module Leader Chris Foss | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||||
Module Level 4 | Module Credits 30 | Pre-Requisites None | ||||
Minimum Study Time (hours) 300
| Contact Hours 80
| Work based learning None | Semester Year | |||
Scheduled teaching – 65 hours Practical – 9 hours Visits – 6 hours | ||||||
Module Content This module enables students to investigate the vineyard environment and explore the origins, biology and geography of the grapevine. They will then learn the underlying principles of vineyard establishment, and apply them to a specific commercial scenario. The module will cover the following:
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Learning Outcomes To achieve credit for this module, students must be able to: 1. Explain how the grapevine interacts with its environment. 2. Identify the structural features of the grapevine, and describe their function. 3. Apply knowledge and understanding of the grapevine and its environment to make recommendations for successful vineyard establishment. | ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Vineyard survey (LO1) (1800 words) b. Vineyard establishment plan (LO3) (2400 words) | 30%
40% | ||||
Examination | c. Exam on grapevine structure and function (LO2) (60 minutes) | 30% | ||||
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Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Vineyard survey (LO1) (1800 words) b. Vineyard establishment plan (LO3) (2400 words) | 30%
40% | ||||
Examination | c. Exam on grapevine structure and function (LO2) (60 minutes) | 30% | ||||
Key learning resources Creasy, G. L. and Creasy, L. L., 2009. Grapes. Wallingford: CABI Publishing. Goldammer, T., 2015. Grape grower’s handbook. 2nd ed. Centreville, VA: Apex. Jackson, R.S., 2014. Wine science: principles and applications. 4th ed. London: Academic Press. White, R., 2015. Understanding vineyard soils. 2nd ed. Oxford: Oxford University Press. |
Fundamentals of Wine Science
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCFWS4 | Module Title Fundamentals of Wine Science | Module Leader Tony Milanowski | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture & Oenology (Core) | |||||
Module Level 4 | Module Credits 30 | Pre-Requisites None | ||||
Minimum Study Time (Hours) 300 | Contact Hours 80 | Work based learning None | Semester Year | |||
Scheduled teaching – 60 hours Practical – 20 hours
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Module Content This module incorporates the key chemistry concepts that underpin winemaking, as well as laboratory practicals for the chemical analysis of juice and wine. The student will also gain a thorough theoretical knowledge and understanding of grape processing, and undertake a small-scale fermentation. The module will include the follow: · The fundamentals of chemistry to support winemaking, including: atomic structure, chemical bonding, acidity, oxidation and organic chemistry. · The chemical analysis of key components in juice and wine, including: sugars, acidity, sulphur dioxide and alcohol. · Harvest and grape processing activities for still and sparkling wines. · Alcoholic fermentation, and the factors that influence the process.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Laboratory report (LO2) (1500 words) b. Winemaking report (LO4) (1500 words) | 25%
25% | ||||
Examination | c. Chemistry exam (LO1) (1 hour) d. Winemaking exam (LO3) (1 hour) | 25% 25% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Laboratory report (LO2) (1500 words) b. Winemaking report (LO4) (1500 words) | 25% 25% | ||||
Examination | c. Chemistry exam (LO1) (1 hour) d. Winemaking exam (LO3) (1 hour) | 25% 25% | ||||
Key learning resourcesConoley, C. and Hills, P., 2008. Chemistry. 3rd ed. London: Harper Collins. Considine, J. A. and Frankish, E., 2014. A complete guide to quality in small-scale wine making. Oxford: Academic Press. Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E., 2013. Chemical analysis of grapes and wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. |
Vineyard Engineering and Operations
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCVEO4 | Module Title Vineyard Engineering and Operations | Module Leader Tom Newham | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BSc (Hons) Viticulture and Oenology (Core) | |||||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time (hours) 150 | Contact Hours 80 | Work based learning None | Semester Year | |||
Scheduled teaching – 8 hours Fieldwork – 66 hours Visits – 6 hours | ||||||
Module Content This module enables students to evaluate key vineyard operations and associate equipment, including:
Students will receive formative feedback on their performance in vineyard operations, then by means of a case study, students will assess key vineyard operations and machinery. As part of professional practice, students will keep accurate vineyard records and apply relevant occupational health and safety considerations. The majority of this module will be delivered on-site in the Plumpton Estate vineyards, where grapes are grown for the production of both still and sparkling wines. | ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Vineyard machinery and operations case study (LO1,LO2) (1800 words) b. Vineyard operation log (LO4) | 60%
20% | ||||
Examination | c. Winter pruning (LO3) (25 minutes) | 20% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Vineyard machinery and operations case study (LO1,LO2) (1800 words) b. Vineyard operation log (LO4) | 60%
20% | ||||
Examination | c. Winter pruning (LO3) (25 minutes) | 20% | ||||
Key learning resources Goldammer, T., 2015. Grape grower’s handbook. 2nd ed. Centreville, VA: Apex. Jackson, R. S., 2014. Wine science: principles and application. 4th ed. London: Academic Press. Kemp, B. and Rice, E., 2012. The winegrowers’ handbook: a practical guide to setting up a vineyard and winery in the UK. London: Posthouse Publishing. Plus; Australian & New Zealand Grapegrower and Winemaker Journal Wines & Vines Magazine |
Study and Research Skills
AQSC Approval date: 14 August 2018 | ||||
Module Code PCSR4 | Module Title Study and Research Skills | Module Leader Andrew Atkinson | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) BA (Hons) International Wine Business (Core) FdA Wine Business (Core) FdSc Equine Science and Coaching (Core) FdSc Applied Animal Behaviour and Conservation (Core) | |||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||
Minimum Study Time (Hours) 150 | Contact Hours 45
| Work based learning None | Semester Year | |
Scheduled teaching – 35 hours | ||||
Module Content This module is designed to support students in the development of the study and research skills they will need to successfully complete their degree. The module covers a number of key study skills including referencing, academic writing, presenting, and essential mathematical operations relevant to the student’s field of study. The module also equips the student with an understanding of the concept of research and the reasons for undertaking research relevant to their area of study. The different stages of the research process are investigated and different types of research design discussed. Quantitative data analysis and inferential statistics are introduced. Literature and communication:
Research methods:
Mathematical operations, data analysis and statistics:
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Coursework | Portfolio of exercises (LO1-4) | 100% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | Portfolio of exercises (LO1-4) | 100% |
Key learning resources Anglia Ruskin University, 2017. Guide to the Harvard system of referencing. [online]. Available at:<https://libweb.anglia.ac.uk/referencing/harvard.htm.> [Accessed: 19th March 2018]. Braun, V. and Clarke, V., 2013. Successful qualitative research: a practical guide for beginners. London: Sage. CETL-AURS, 2012. Engage in research. [online] Available at:< http://www.engageinresearch.ac.uk/>. [Accessed: 19th March 2018]. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell Science. Gustavii, B., 2017. How to write and illustrate a scientific paper. 3rd ed. Cambridge: Cambridge University Press. Rowntree, D., 2000. Statistics without tears: an introduction for non-mathematicians. London: Penguin Books. |
Understanding Wine Styles
AQSC Approval date: 24 August 2018 | ||||
Module Code PCUWS4 | Module Title Understanding Wine Styles | Module Leader Paul Harley | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||
Minimum Study Time 150 hours | Contact Hours 40 hours
| Work based learning None | Semester 1 | |
Scheduled teaching – 40 hours | ||||
Module Content This module will introduce students to the key wine producing regions of the world, to their individual characteristics and to their differences. By the end of the module students will be able to recall and identify the practices influencing the principal wines of the world. · The key wine producing regions of the world. · The effect of key factors influencing the style, quality and price of the wines produced, including location, soil, climate and viticultural and vinification practice. · The legal requirements for the labelling of still, sparkling and fortified wines for sale within the European Union. · The use of the WSET Level 3 systematic approach to tasting to produce tasting notes and assess the quality of wines. The content of this module will cover the syllabus for the Wine and Spirits Education Trust (WSET) Level 3 Award in Wine, and students will be invited to take the WSET Level 3 exam as an optional additional qualification.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Examination | Tasting/theory exam (LO1-3) (2 hours) | 100% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | Written report (LO1-3) (3000 words) | 100% |
Key learning resources Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7th ed. London: Mitchell Beazley. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. WSET, 2016. Understanding wines: explaining style and quality. London: WSET. |
Level 5 Modules
Vinyard Management
Wine Production & Analysis
Winery Engineering & Operations
Research Methods & Statistics
Wine Sales & Social Responsibility
Sparkling Wine Production (Elective)
Wine Tourism (Elective)
Vineyard Management
AQSC Approval date: 24 August 2018 | ||||
Module Code PCVM5 | Module Title Vineyard Management | Module Leader Chris Foss | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||
Module Level 5 | Module Credits 30 | Pre-Requisites Vineyard Establishment | ||
Minimum Study Time (hours) 300 | Contact Hours 80 | Work based learning None | Semester Year | |
Scheduled teaching – 71 hours Practical – 9 hours | ||||
Module Content This modules provides students with a thorough knowledge and understanding of grapevine physiology, then enables them to apply this to develop strategies for managing vineyards, including the management of grapevine pests and diseases. The module will cover the following:
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Coursework | a. Vineyard management report (LO2) (1800 words) b. Grapevine protection information resource (LO3) (2400 words) | 30%
40% |
Examination | c. Exam on grapevine physiology (LO1) (1 hour) | 30% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Vineyard management report (LO2) (1800 words) b. Grapevine protection information resource (LO3) (2400 words) | 30% 40% |
Examination | c. Exam on grapevine physiology (LO1) (1 hour) | 30% |
Key learning resources Creasy G. L. and Creasy. L. L., 2009. Grapes. Wallingford: CABI Publishing. Jackson, R. S., 2014. Wine science: principles and applications. 4th ed. London: Academic Press. Iland P., Dry, P. Proffitt, T. Tyerman , S., 2011. The grapevine: from the science to the practice of growing vines for wine. Campbelltown: Patrick Iland Wine Promotions. Sadava D.E., Hillis D.M., Heller H. C. and Hacker I., 2016. Life: the science of biology. 11th ed. Sunderland, MA: WH Freeman. Wilcox, W.F., Gubler, W.D., Uyemoto, J.K, 2015, Compendium of grape diseases, disorders and pests. 2nd ed. St Paul, MN. American Psychopathological Society.
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Winery Engineering and Operations
AQSC Approval date: 24 August 2018 | ||||
Module Code PCWEO5 | Module Title Winery Engineering and Operations | Module Leader Sarah Midgley | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | BSc (Hons) Viticulture & Oenology (Core) | |||
Module Level 5 | Module Credits 15 | Pre-Requisites Fundamentals of Wine Science | ||
Minimum Study Time (Hours) 150 | Contact Hours 80 | Work based learning None | Semester Year | |
Fieldwork – 80 hours | ||||
Module Content This module enables students to evaluate key winery operations, including:
Students will receive formative feedback on their performance in winery operations, then by means of a case study, students will assess key winery operations and equipment. As part of professional practice, students will also keep accurate winery records. Students will also develop knowledge and understanding of legislation relating to; EU and UK wine production, trading standards, food safety, and relevant occupational health and safety. This module is delivered on-site in the Plumpton Estate winery, which produces award-winning still and sparkling wines. | ||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||
First Sit | ||
Assessment |
| Weighting |
Coursework | a. Winery case study (LO1, LO2) (1800 words) b. Winery operations log (LO4) | 60%
20% |
Examination | c. Exam (LO3) (25 minutes) | 20% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Winery case study (LO1, LO2) (1800 words) b. Winery operations log (LO4) | 60%
20% |
Examination | c. Exam (LO3) (25 minutes) | 20% |
Key learning resources Considine, J. A. and Frankish, E., 2014. A complete guide to quality in small-scale wine making. London: Academic Press. Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J, 2012. Monitoring the winemaking process from grapes to wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E., 2013. Chemical analysis of grapes and wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. Jackson, R. S., 2014. Wine science: principles and application. 4th ed. London: Academic Press. Plus: American Journal of Enology and Viticulture Australian Journal of Grape and Wine Research Australian & New Zealand Grapegrower and Winemaker Wines & Vines Magazine |
Wine Production and Analysis
AQSC Approval date: 24 August 2018 | ||||
Module Code PCWPA5 | Module Title Wine Production and Analysis | Module Leader Tony Milanowski | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture & Oenology (Core) | |||
Module Level 5 | Module Credits 30 | Pre-Requisites Fundamentals of Wine Science | ||
Minimum Study Time (Hours) 300 | Contact Hours 80 | Work based learning None | Semester Year | |
Scheduled teaching – 60 hours Practical – 20 hours | ||||
Module Content This module explores alcoholic fermentation, and subsequent winery operations, in considerable depth, enabling students to take key decisions in a commercial winemaking environment. Students will also be introduced to sensory and laboratory techniques for analysing and evaluating still and sparkling wine. The module will cover the following: · The microbiological processes of alcoholic and malolactic fermentations, including an introduction to yeast & bacteria metabolism. · Pomace wine vinifications processes · Post-alcoholic fermentation processing, including; oak maturation, clarification and stabilisation. · Wine packaging considerations and operations. · Prevention and treatment of the major problems in wine, including instabilities and microbial spoilage. · Methods for the laboratory analysis of wine, including; chromatography, distillation, spectrophotometry. · Application of sensory evaluation to wine production.
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Learning Outcomes To achieve credit for this module, students must be able to:
| ||
First Sit | ||
Assessment |
| Weighting |
Coursework | a. Winemaking trial report (LO1) (1500 words) b. Poster (LO3) c. Portfolio of analysis (LO4) (1500 words) | 25%
25% 25% |
Examination | d. Winemaking exam (LO2) (1 hour) | 25% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Winemaking trial report (LO1) (1500 words) b. Poster (LO3) c. Portfolio of analysis (LO4) (1500 words) | 25%
25% 25% |
Examination | d. Winemaking exam (LO2) (1 hour) | 25% |
Key learning resources Considine, J. A. and Frankish, E., 2014. A complete guide to quality in small-scale wine making. Oxford: Academic Press. Heymann, H. and Ebeler, S.E., 2017. Sensory and instrumental evaluation of alcoholic beverages. London: Academic Press. Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E., 2013. Chemical analysis of grapes and wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. Jackson R. S., 2014. Wine science: principles and applications. 4th ed. London: Academic Press. Kemp, S.E., Hollowood, T. and Hort, J., 2009. Sensory evaluation: a practical handbook. Chichester: Wiley-Blackwell. |
Research Methods and Statistics
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCRMS5 | Module Title Research Methods and Statistics | Module Leader Andrew Atkinson | ||||
Division which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdSc Wine Production (Elective) BSc (Hons) Viticulture and Oenology (Core) BA (Hons) International Wine Business (Core) FdA Wine Business (Elective) FdSc Applied Animal Behaviour and Conservation (Elective) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites Study and Research Skills | ||||
Minimum Study Time 150 hours | Contact Hours 60 | Work based learning
| Semester Year | |||
Scheduled teaching – 60 hours: · Teaching to run through to Easter in Semester 2. · Input around research proposal elements (e.g. identifying a topic and experimental design) supported by sessions run within individual programmes. | ||||||
Module Content The Research Methods and Statistics module builds upon content covered in the Level 4 Study and Research Skills module. This Level 5 module provides the student with the skills required to critically evaluate research, to statistically analyse and interpret quantitative data/analyse and interpret qualitative data. The module has a strong applied and practical focus; the statistical methods are introduced through hands-on sessions using a statistical software package, and one of the assessments leads to the design of a Level 6 research project proposal. The module will cover the following aspects: · The identification of appropriate sources of information to support research, including the critical evaluation of published work. · Communication of research to a variety of audiences and in different formats. · The identification of viable research problems and the selection of appropriate research strategies, taking into consideration the safety and ethical aspects of research. · The collection and analysis of data using a range of statistical methods, including parametric and non-parametric methods, and multivariate techniques.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis, (LO3-4) | 50% 50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis (LO3-4) | 50% 50% | ||||
Key learning resources Bryman, A. and Bell, E. 2015. Business Research Methods. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell. Fowler, J., Cohen, L. and Jarvis, P., 1998. Practical statistics for field biology. 2nd ed. Chichester: Wiley-Blackwell. Markman, R., Markman, P. T. and Waddell, M. L., 2001. 10 steps in writing the research paper. Hauppauge: New York. McDonald, J. H., 2014. Handbook of biological statistics. [on-line] Available at: <http://www.biostathandbook.com> [Accessed 16th September 2016]. Petrie, A. and Watson, P., 2013. Statistics for veterinary and animal science. 3rd ed. Oxford: Blackwell Publishing. Ridley, D., 2012. The literature review: a step-by-step guide for students. 2nd ed. London: Sage. Ruxton, G. F. and Colegrove, N., 2016. Experiment design for the life sciences. 4th ed. Oxford: Oxford University Press. Silverman, D. 2010. Qualitative Research. London : Sage. Walliman, N., 2011. Your research project: designing and planning your work. 3rd ed. London: Sage. Welham, S.J., Gezan, S.A., Clark, S.J. and Mead, A., 2014. Statistical methods in biology: Design and analysis of experiments and regression. Boca Raton: CRC Press. Plus GenStat Teaching & Learning on-line help and guides, accessible from within the software and online. |
Wine Sales & Social Responsibility
Sparkling Wine Production (Elective)
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCSWP5 | Module Title Sparkling Wine Production | Module Leader Tony Milanowski | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BSc (Hons) Viticulture and Oenology (Elective) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time (Hours) 150
| Contact Hours 40
| Work based learning None | Semester 2 | |||
Scheduled teaching – 34 hours Visits – 6 hours | ||||||
Module Content Through lectures, seminars, guided tastings and site visits, students will gain knowledge and a detailed understanding of how viticultural and oenological decisions can affect the quality of sparkling wines produced with different techniques. The module will cover the following: · An overview of different sparkling wine production methods (e.g. bottle fermented, tank fermented, carbonation, etc.) and styles. · Sparkling wine viticulture: site selection, varieties, culture methods, harvest. · Sparkling winemaking: harvest criteria, fruit processing, first and second fermentations, malolactic fermentation, blending, ageing and finishing, bottling, yeast autolysis, riddling & disgorging. · The organoleptic evaluation of sparkling wines of different styles and regions. | ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Examination | Written examination, with tasting element (LO1-3) (2 hours) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Examination | Written examination, with tasting element (LO1-3) (2 hours) | 100% | ||||
Key learning resources Buxaderas, S. and López-Tamames, E., 2016. Managing the quality of sparkling wines. In: Reynolds, A.G. ed., 2016. Managing wine quality. Volume 2: oenology and wine quality. 2nd ed. Cambridge: Woodhead Publishing. pp 553-588. Buxaderas, S. and López-Tamames, E., 2012. Sparkling wines: features and trends from tradition. In: Henry, J., 2012. Advances in food and nutrition research: volume 66. London: Elsevier. pp. 1-45. Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A., eds, 2006. Handbook of enology: volume 1: the microbiology of wine and vinifications. 2nd ed. Chichester: Wiley. Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D., eds. 2006. Handbook of enology: volume 2: the chemistry of wine stabilization and treatments. Chichester: Wiley. Stevenson, T. and Avellan, E., 2013. World encyclopaedia of Champagne and sparkling wine. Revised and updated ed. Bath: Absolute Press. |
Wine Tourism (Elective)
Level 6 Modules
Advanced Viticulture
Advance Oenology
Research Project
Applied Wine Sensory Evalutation
Work Placement For Wine
Advanced Viticulture
Advanced Oenology
Research Project
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCRP6 | Module Title Research Project | Module Leader Andrew Atkinson | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | BA (Hons) International Wine Business (Core) BSc (Hons) Viticulture and Oenology (Core) BSc (Hons) Applied Animal Behaviour and Welfare Top-up (Core) | |||||
Module Level 6 | Module Credits 30 | Pre-Requisites Research Methods and Statistics (or equivalent) | ||||
Minimum Study Time 300 hours | Contact Hours 5 hours group tutorial 1 hours individual supervision | Work based learning None | Semester
1 & 2
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Contact hours = 3 x 20 minute project supervision tutorials. | ||||||
Module Content The Research Project module enables the student to undertake, with guidance, an independent investigation of a topic relating to their field of study, and report on the findings. The module aims to allow the student to demonstrate independence of thought and originality in their work and to apply the research and enquiry skills developed during their studies. In order to complete a research project, students will first select a topic relevant to their field of study, with guidance and approval from a supervisor. Students will then undertake a systematic literature review relevant to the area of study, plan and carry out the research in a timely, safe and ethical manner, complete a presentation of work in progress (formative), and present the research in the form of a written report (summative) which communicates the project aims, methods, results, and implications of the results in the context of the relevant field. | ||||||
Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework A | Written report (LO1-3) (6000 words)
| 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework A | Written report (LO1-3) (6000 words) | 100% | ||||
Key learning resources Bryman, A. and Bell, E., 2015. Business research methods. 4th ed. Oxford: Oxford University Press. Burgess, R., 1984. In the field: an introduction to field research. Abingdon: Routledge. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell Science. Fisher, C., 2010. Researching and writing a dissertation: an essential guide business student. 3rd ed. Harlow: FT Prentice Hall. Silverman, D., 2015. Interpreting qualitative data. 5th ed. London: Sage. Walliman, N., 2011. Your research project: designing and planning your work. 3rd ed. London: Sage. |