BSc (Hons) Viticulture & Oenology

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:

• The key aspects of the vineyard environment; weather, climate, soil, and their   interactions with the grapevine.
• An introduction to the grapevine, encompassing the evolution and classification of the vine, together with a review its structure, function and phenology.
• World viticulture, wine styles & history.
• The process of establishing a vineyard for the production of still and sparkling wine, including; site assessment, site preparation and planting, trellis design and materials.

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%

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. 2^nd ed. Centreville, VA: Apex.

Jackson, R.S., 2014. Wine science: principles and applications. 4^th ed. London: Academic Press.

White, R., 2015. Understanding vineyard soils. 2^nd ed. Oxford: Oxford University Press.

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

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.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Explain the underlying chemistry principles that relate to wine production.
2. Perform key laboratory analyses on juice and wine, and then interpret and communicate the results.
3. Explain the key decisions concerning grape processing and alcoholic fermentation.
4. Perform a practical winemaking exercise, then analyse, interpret and communicate the results.

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%

Conoley, 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.

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:

• Utilisation of tractors and tractor-mounted implements in the vineyard
• Grape harvesting
• Site establishment and maintenance
• Vineyard floor management
• Grapevine winter pruning
• Vineyard health and safety

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:

1. Evaluate key vineyard operations.
2. Identify appropriate equipment for a particular vineyard.
3. Apply the principles of winter pruning.
4. Employ professional practices within a vineyard setting.

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. 4^th 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

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:

• Types of academic sources
• Use of electronic search engines
• Referencing
• Communication skills; writing and presenting

Research methods:

• Approaches to research
• Developing a research question and hypothesis
• Collecting data; design of experiments, sampling and survey design
• Introduction into qualitative methods

Mathematical operations, data analysis and statistics:

• A range of key mathematical operations relevant to students’ programme of study
• Use of Microsoft Excel to record, manipulate and analyse data

• Descriptive statistics; graphical summaries, measures of central tendency and dispersion
• Introduction to inferential statistics; t-tests, chi-squared test

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Identify academic sources to support research and enquiry within their field of study and correctly reference.
2. Design and document an appropriate method for collecting data to test a hypothesis / answer a research question.
3. Perform mathematical operations and manipulations that are essential for their field of study.
4. Analyse data, interpret the results and accurately communicate their findings.

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: 19^th 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: 19^th March 2018].

Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3^rd 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.

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.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Display a knowledge and understanding of the principal wines of the world.
2. Identify the key factors influencing the production of the principal wines of the world and explain how these factors influence their style, quality and price.
3. Describe accurately the organoleptic characteristics of the principal wines of the world.

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. 7^th ed. London: Mitchell Beazley.

Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5^th ed. London: Dorling Kindersley.

WSET, 2016. Understanding wines: explaining style and quality. London: WSET.

AQSC Approval date: 24 August 2018 

Module Code

PCWSE4

Module Title

Wine Sensory Evaluation

Module Leader

Greg Dunn

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

2

Scheduled teaching – 40 hours

Module Content

Wine Sensory Evaluation will see students exploring and assessing the major components found in commercial wines, whilst also being introduced to basic sensory science theory. In addition, this module will introduce the subject of wine faults, wine describing and wine scoring. By the end of the module students will be comfortable recognising common wine aromas and key wine components through tasting.

·  The basic anatomy and physiology of the sense organs in humans relevant to wine evaluation.

·  Basic sensory science theory, including sample preparation, measurement, analysis and interpretation of characteristics in wine.

·  Training exercises to teach the recognition and evaluation of the intensity of key wine components, such as paired comparison, duo-trio.

·  Sensory evaluation exercises in wine description, wine profiling and wine scoring.

·  Wine aroma profiling.

·  Wine faults, including oxidation, taints and instabilities.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Describe the principal mechanisms of sensory perception.
2. Apply the underlying principles of wine sensory evaluation.
3. Recognise and quantify key wine components through tasting.
4. Recognise common wine aromas and basic wine faults.

First Sit

Assessment

Weighting

Coursework

a.  Poster and peer presentation (LO1-2)

40%

Practical

b.  Series of practical tests (LO3-4) (75 minutes)

60%

Referral (capped at 40%)

Assessment

Weighting

Coursework

a.  Written report on sensory mechanisms (LO1-2) (1200 words)

b.  Written report on major components in wine (LO3-4) (1800 words)

100%

Key learning resources

Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J., 2012. Monitoring the winemaking process from grapes to wine: techniques and concepts. 2^nd ed. Campbelltown: Patrick Iland Wine Promotions.

Kemp, S., Hollowood, T. and Hort, J. 2009. Sensory evaluation: a practical handbook. Oxford: Wiley-Blackwell.

Peynaud, E., 1987. The taste of wine. London: MacDonald & Co.

Rankine, B., 1990. Tasting and enjoying wine: a guide to wine evaluation for Australia and New Zealand. Adelaide: Winetitles.

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:

• The biological mechanisms and processes relating to the growth and the development of the grapevine.
• The processes and interventions related to the successful management of vineyards, including; nutrition, vineyard floor management, canopy management.
• The identification and management of grapevine pests, diseases and abiotic hazards.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Describe the biological mechanisms that govern grapevine growth and development.
2. Recommend successful strategies for the management of vineyards.
3. Identify the symptoms of major biotic and abiotic stresses in grapevines, and evaluate the effectiveness of different grapevine protection strategies.

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. 2^nd ed. St Paul, MN. American Psychopathological Society.

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.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Perform a practical winemaking investigation, and then analyse, evaluate and communicate the results.
2. Evaluate key decisions related to winemaking, from alcoholic fermentation to packaging.
3. Research common winemaking problems and make appropriate recommendations.
4. Investigate key wine quality factors via chemical and sensory analysis.

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.

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:

• Grape receival and processing
• Must amelioration
• Alcoholic fermentation management
• Malolactic fermentation management
• Post ferment operations
• Packaging operations

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:

1. Evaluate key winery operations.
2. Analyse the operational requirements of a winery and effectively communicate an improvement plan.
3. Demonstrate knowledge and understanding of winemaking legislation.
4. Employ professional practices within a winery setting.

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. 4^th 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

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

None

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.

Learning Outcomes 

To achieve credit for this module, students must be able to:

1. Identify a topic of investigation within your field of study and conduct a systematic literature review.
2. Generate a written proposal for an independent investigation, incorporating an appropriate and robust research design.
3. Select, justify and apply appropriate statistical techniques to support quantitative research or appropriate qualitative data analysis.
4. Interpret the results of statistical analysis or qualitative data analysis, draw appropriate conclusions, and communicate the results effectively and accurately.

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. 3^rd ed. Chichester: Wiley-Blackwell.

Fowler, J., Cohen, L. and Jarvis, P., 1998. Practical statistics for field biology. 2^nd 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 16^th September 2016].

Petrie, A. and Watson, P., 2013. Statistics for veterinary and animal science. 3^rd 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. 4^th ed. Oxford: Oxford University Press.

Silverman, D. 2010. Qualitative Research. London : Sage.

Walliman, N., 2011. Your research project: designing and planning your work. 3^rd 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.

AQSC Approval date: 24 August 2018 

Module Code

PCWPBE5

Module Title

Wine Production Business Environment

Module Leader

Lindsay Holas

Centre which owns module

Plumpton College

Programme(s) to which module belongs

BSc (Hons) Viticulture and Oenology (Core)

Module Level

5

Module Credits

15

Pre-Requisites

None

Minimum Study Time (hours)

150

Contact Hours

40

Work based learning

None

Semester

1

Scheduled teaching – 40 hours

Module Content

This Level 5 module will familiarise students with the principles of sales, marketing and finance, contextualised to the wine production industry, and explores the workings of both the UK and global wine trade.

Students will also develop an understanding of the theories and practice of team leadership.

The module will cover the following:

• An overview of the wine trade, focussing on both the domestic and global wine industry. The major roles and functions of producers, intermediaries and sellers will also be explored as well as an outline of the key domestic and global wine distribution channels.
• The fundamentals of pricing, and the preparation of key financial documents relating to the wine industry.
• Theoretical approaches to sales and marketing, such as the marketing mix, and the function of market analysis tools including SWOT and PESTLE.
• The role of social media and digital communications in sales and marketing.
• Team management and leadership theories and principles.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Evaluate key trends and distribution channels in the UK and in the global wine industry.
2. Prepare and analyse financial data relevant to the production of grapes and wine.
3. Analyse a product or service’s business environment and apply the key features of the marketing mix.
4. Summarise a range of motivational theories and evaluate their relative effectiveness on employee performance.

First Sit

Assessment

Weighting

Coursework

Portfolio of business exercises (LO1-4)

100%

Referral (capped at 40%)

Assessment

Weighting

Coursework

Portfolio of business exercises (LO1-4)

100%

Key learning resources

Armstrong, G., Kotler, P. T. and Opresnik, M. O., 2017. Marketing: an introduction. 13^th ed. Harlow: Pearson.

Blythe, J. and Martin, J., 2016. Essentials of marketing. 6^th ed. Harlow: Pearson.

Cole, G. A. and Kelly, P., 2015. Management theory and practice. 8^th ed. London: Thomson Learning.

Hall, M. and Mitchell, R., 2007. Wine marketing: a practical guide. Oxford: Butterworth-Heinemann.

Mullins, L. J. and Christy, G., 2016. Management and organisational behaviour. 11^th ed. London: Prentice Hall.

Weetman, P., 2016. Financial and management accounting: an introduction. 7^th ed. Harlow: Pearson.

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:

1. Compare different sparkling wine production methods, including differences in sensory characteristics.
2. Evaluate how different viticultural decisions and practices affect the quality, chemical composition and sensorial properties of sparkling wines.
3. Evaluate how different winemaking decisions and practices affect the quality, chemical composition and sensorial properties of sparkling wines.

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. 2^nd 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. 2^nd 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.

AQSC Approval date: 24 August 2018 

Module Code

PCEWT5

Module Title

English Wine and Tourism

Module Leader

Paul Harley

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (Elective)

BA (Hons) International Wine Business (Core) 

BSc (Hons) Viticulture and Oenology (Elective)

Module Level

5

Module Credits

15

Pre-Requisites

None

Minimum Study Time

150 hours

Contact Hours
 

40

Work based learning

None

Semester
 

2

Scheduled teaching – 40 hours

Module Content

           This module has a distinct focus on the English wine industry. Students will examine the history, establishment and structure of the English wine production business. Also investigated will be key producers and recent developments in the industry, with students analysing the strengths, weaknesses, opportunities and threats in the English wine industry. Tourism and the rise of oenotourism will also be studied comparing the UK with established successful wine tourism destinations, and students will be encouraged to think about how the English wine industry could imitate and improve upon other regions’ best practices.

English Wine Industry

·  History of the UK wine production industry

·  Wine production regulatory frameworks

·  Industry structure, business models and key producer analysis

·  Marketing and trade bodies

·  Markets for English wine

·  Trends and industry developments

·  Tastings of key varieties

Wine Tourism

·  Industry definition, historical context, size and structure of industry

·  Exemplar wine tourism destinations around the world

·  Factors affecting the success of wine tourism in a region

·  Wine tourism offerings and types of wine tourist

·  Ethical and environmental issues affecting wine tourism

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Identify, analyse and evaluate the strengths, weaknesses, opportunities and threats facing the English wine industry.
2. Identify, analyse and evaluate an international wine tourism destination.
3. Recommend how the UK wine tourism industry can implement best practice from a successful international wine tourism destination.

First Sit

Assessment

Weighting

Coursework

a.  Written report (LO1) (1,500 words)

50%

Practical

b.  Presentation (LO2-3) (10 minutes)

50%

Referral (capped at 40%)

Assessment

Weighting

Coursework

a.  Written report (LO1) (1500 words)

b.  Written report (LO2-3) (1500 words)

50%

50%

Key learning resources

Carlsen, J. and Charters, S., 2007. Global wine tourism: research, management and marketing. Wallingford: CABI Publishing.

Croce, E. and Perri, G., 2017. Food and wine tourism: integrating food, travel and terroir. 2^nd ed. Wallingford: CABI Publishing.

Hall, C.M., Sharples, L., Cambourne, B., and Macionis, N. eds., 2000. Wine tourism around the world: development, management and markets. London: Routledge.

Harvey, D., 2008. Grape Britain: a tour of Britain's vineyards. Glasgow: Neil Wilson Publishing.

Selley, R., 2004. The winelands of Britain: past, present & prospective. London: Petravin.

Skelton, S., 2014. Wine growing in Great Britain: a complete guide to growing grapes for wine production in cool climates. London: SP Skelton.

Williamson, P., Moore, D. and Blech, N., 2008. A guide to the wines of England & Wales. London: BTL Publishing.

Periodicals:

The Journal of Wine Business Research.

Decanter, Harpers, Drinks Business.

The Grape Press.

AQSC Approval date: 24 August 2018 

Module Code

PCV6

Module Title

Viticulture

Module Leader

Greg Dunn

Centre which owns module

Plumpton College

Programme(s) to which module belongs

BSc (Hons) Viticulture and Oenology (Core)

Module Level

6

Module Credits

30

Pre-Requisites

Vineyard Management

Minimum Study Time (hours)

300

Contact Hours

80

Work based learning

None

Semester

Year

Scheduled teaching – 64 hours

Practical – 10 hours

Visits – 6 hours

Module Content

This module will enable students to gain an advanced knowledge and understanding of three key strands of viticulture: grape berry development and composition, yield and quality management, and sustainable viticulture.

Through a combination of lectures, practical sessions and visits, students will explore current and future best practices in vineyard management, and the effect that climate change could have on grape growing.

The module will cover the following:

·  Aspects of grape berry development; floral initiation, flowering, fruit set and ripening.

·  The origin and analysis of grape berry compounds.

·  Practices to manage yield and quality, including; monitoring and the application of new technologies.

·  The application of sustainable principles to the vineyard

·  Climate change mitigation and adaptation strategies

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Analyse and critically evaluate the internal and external factors that affect the quantity and composition of grapes produced in a vineyard.
2. Evaluate new practices and technologies for yield and quality management.
3. Apply the principles of sustainable wine production to a specific aspect of vinegrowing.

First Sit

Assessment

Weighting

Coursework

a.  Presentation (LO2) (10 minutes)

b.  Report and presentation (LO3) (2400 words)

20%

40%

Examination

c.  Grape berry development and composition exam (LO1) (90 minutes)

40%

Referral (capped at 40%)

Assessment

Weighting

Coursework

a.  Presentation (LO2) (10 minutes)

b.  Report and presentation (LO3) (2400 words)

20%

40%

Examination

c.  Grape berry development and composition exam (LO1) (90 minutes)

40%

Key learning resources

Foss, C. and Nesbitt, A., 2012. The WineSkills sustainability guidelines. [online] Available at: http://www.wineskills.co.uk/sustainability/guidelines/using-guidelines [Accessed 6 March 2018].

Iland P., Dry, P. Proffitt, T. and Tyerman , S., 2011. The grapevine: from the science to the practice of growing vines for wine. Campbelltown: Patrick Iland Wine Promotions.

Keller M., 2015. The science of grapevines: anatomy and physiology. 2^nd ed. London: Elsevier.

May, P., 2004. Flowering and fruitset in grapevines. Adelaide: Lythrum.

AQSC Approval date: 24 August 2018 

Module Code

PCO6

Module Title

Oenology

Module Leader

Tony Milanowski

Centre which owns module

Plumpton College

Programme(s) to which module belongs

BSc (Hons) Viticulture & Oenology (Core)

Module Level

6

Module Credits

30

Pre-Requisites

Wine Production and Analysis

Minimum Study Time (Hours)

300

Contact Hours

80

Work based learning

None

Semester

Year

Scheduled teaching – 64 hours

Practical – 10 hours

Visits – 6 hours

Module Content

The Oenology module enables students to develop an in-depth understanding of the management of winemaking processes to assure the quality of the final product. Through a mixture of classroom and laboratory sessions, students will also develop a detailed knowledge of the key microorganisms associated with wine production.

The module will cover the following:

• Microbiological laboratory skills, including; aseptic technique and the identification, manipulation and propagation of wine microorganisms.
• The biochemistry and metabolism of wine microorganisms.
• The application of quality management systems.
• The identification, diagnosis and mitigation of winemaking problems.
• Current developments in winery management, including; new and emerging technologies, and sustainable winery practices.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Perform a practical microbiological investigation, and then analyse, evaluate and communicate the results.
2. Investigate complex problems in wine quality and make recommendations to mitigate associated risks.
3. Devise a winemaking plan to achieve a specific wine style and quality.
4. Evaluate current and emerging technologies for managing the winemaking process.

First Sit

Assessment

Weighting

Coursework

a.  Microbiology laboratory report (LO1) (1800 words)

b.  Presentation (LO2) (12 minutes)

c.  Winemaking plan (LO3-4) (2400 words)

30%

30%

40%

Referral (capped at 40%)

Assessment

Weighting

Coursework

a.  Microbiology laboratory report (LO1) (1800 words)

b.  Presentation (LO2) (12 minutes)

c.  Winemaking plan (LO3-4) (2400 words)

30%

30%

40%

Key learning resources

Iland, P., Grbin, P., Grinbergs, M., Schmidtke, L. and Soden, A., 2007. Microbiological analysis of grape and wine: techniques and concepts. Campbelltown: Patrick Iland Wine Promotions.

Moreno-Arribas, M.V. and Polo, M.C., 2008. Wine chemistry and biochemistry. New York, NY: Springer.

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A., eds, 2006. Handbook of enology: volume 1: the microbiology of wine and vinifications. 2^nd 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.

Waterhouse, A.L., Sacks, G.L. and Jeffery, D.W., 2016. Understanding wine chemistry. Chichester: Wiley

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

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:

1. Plan, organise and execute the project investigation, using the most appropriate methods, with a minimum of external guidance.
2. Draw conclusions from their research, reflect on the limitations, and explore routes for further investigation.
3. Communicate their research in a formal report.

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. 4^th 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. 3^rd ed. Chichester: Wiley-Blackwell Science.

Fisher, C., 2010. Researching and writing a dissertation: an essential guide business student. 3^rd ed. Harlow: FT Prentice Hall.

Silverman, D., 2015. Interpreting qualitative data. 5^th ed. London: Sage.

Walliman, N., 2011. Your research project: designing and planning your work. 3^rd ed. London: Sage.

AQSC Approval date:24 August 2018 

Module Code

PCSVP6

Module Title

Summer Vineyard Placement

Module Leader

Chris Foss

Centre which owns module

Plumpton College

Programme(s) to which module belongs

BSc (Hons) Viticulture and Oenology (Elective)

Module Level

6

Module Credits

15

Pre-Requisites

Vineyard Management

Minimum Study Time (hours)

150

Contact Hours

2

Work based learning

120 hours

Semester

1

Practical (work based) – 120 hours

Module Content

This module enables the student to gain vital practical and theoretical knowledge and critical understanding of vine growing by completing a placement within a commercial vineyard during the growing season. It will also facilitate the student’s continuing professional development through an objective reflection of their industry experience.

With the support of the module leader, the student will identify an appropriate placement that will take place in the summer / autumn prior to the start of the final stage of the BSc (Hons) Viticulture and Oenology degree.

On returning from their placement, each student will deliver a PowerPoint presentation as part of a seminar.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Display an in-depth knowledge and a critical evaluation of key factors that affect grape quality in an industrial context, and the methods by which these factors may be controlled.
2. Analyse and critically evaluate different approaches to solving problems in viticulture in an industrial context.
3. Objectively appraise their summer vineyard placement, identifying strengths and weaknesses and propose strategies to optimise their professional development.

First Sit

Assessment

Weighting

Coursework

a.  Student-led seminar (LO1-2) (16 minutes)

b.  Reflective diary (LO3) (750 words)

80%

20%

Referral (capped at 40%)

Assessment

Weighting

Coursework

c.  Student-led seminar (LO1-2) (16 minutes)

a.  Reflective diary (LO3) (750 words)

80%

20%

Key learning resources

Goldammer, T., 2015. Grape grower’s handbook. 2nd ed. Centreville, VA: Apex.

Iland P., Dry, P. Proffitt, T. and Tyerman , S., 2011. The Grapevine: from the science to the practice of growing vines for wine. Campbelltown: Patrick Iland Wine Promotions.

Kemp, B. and Rice, E., 2012. Winegrowers handbook. London: Posthouse Publishing.

AQSC Approval date: 24 August 2018 

Module Code

PCVWP6

Module Title

Vintage Winemaking Placement

Module Leader

Tony Milanowski

Centre which owns module

Plumpton College

Programme(s) to which module belongs

BSc (Hons) Viticulture and Oenology (Elective)

Module Level

6

Module Credits

15

Pre-Requisites

Wine Production and Analysis

Minimum Study Time (hours)

150

Contact Hours

2

Work based learning 

120 hours

Semester

1

Practical (work based) – 120 hours

Module Content

This module enables the student to gain vital practical and theoretical knowledge and critical understanding of wine production by completing a placement within a commercial winery during the vintage period. It will also facilitate the student’s continuing professional development through an objective reflection of their industry experience.

With the support of the module leader, the student will identify an appropriate vintage placement that will take place in the summer / autumn prior to the start of the final stage of the BSc (Hons) Viticulture and Oenology degree.

On returning from their placement, each student will deliver a PowerPoint presentation as part of a seminar.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Display an in-depth knowledge and a critical evaluation of the factors that affect wine quality in an industrial context, and the methods by which these factors may be controlled.
2. Analyse and critically evaluate different approaches to solving problems in wine production in an industrial context.
3. Objectively appraise their vintage winemaking placement, identifying strengths and weaknesses and propose strategies to optimise their professional development.

First Sit

Assessment

Weighting

Coursework

a.  Student-led seminar (LO1-2) (16 minutes)

b.  Reflective diary (LO3) (750 words)

80%

20%

Referral (capped at 40%)

Assessment

Weighting

Coursework

a.  Student-led seminar (LO1-2) (16 minutes)

b.  Reflective diary (LO3) (750 words)

80%

20%

Key learning resources

Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J. 2012. Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts. 2^nd ed. Campbelltown: Patrick Iland Promotions.

Jackson, R. S., 2014. Wine science: principles and applications. 4^th ed. London: Academic Press.

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A., eds, 2006. Handbook of enology: volume 1: the microbiology of wine and vinifications. 2^nd ed. Chichester: Wiley.

AQSC Approval date: 24 August 2018 

Module Code

PCBMP6

Module Title

Business and Management for Wine Production

Module Leader

Chris Foss

Centre which owns module

Plumpton College

Programme(s) to which module belongs

BSc (Hons) Viticulture and Oenology (Core)

Module Level

6

Module Credits

15

Pre-Requisites

None

Minimum Study Time (Hours)

150

Contact Hours

40

Work based learning

None

Semester

2

Scheduled teaching – 40 hours

Module Content

This module enables students to apply an understanding of business management within the context of the wine production industry.

Students will be introduced to a range of management principles, allowing them to explore key strands of:

·  Management theory.

·  Business planning.

·  Financial management, including forecasting & budgeting.

·  Human resource management.

·  Quality management and assurance, including record keeping.

The assessment for this module will be in the form of a case study.

Learning Outcomes

To achieve credit for this module, students must be able to:

1. Display a critical understanding of key management principles.
2. Apply key management principles to a real-life commercial wine production scenario.
3. Make recommendations to resolve wine production management problems through the application of formal management principles.

First Sit

Assessment

Weighting

Coursework

Case study (LO1-3) (3000 words)

100%

Referral (capped at 40%)

Assessment

Weighting

Coursework

Case study (LO1-3) (3000 words)

100%

Key learning resources

Armstrong, M., 2018. Armstrong's handbook of performance management: an evidence-based guide to delivering high performance. 6^th ed. London: Kogan Page.

Cole, G. A., 2015. Management theory and practice. 8^th ed. London: Cengage Learning.

Mullins, L.J., 2016. Management and organisational behaviour. 11^th ed. Harlow: Pearson.

Weetman, P., 2015. Financial and management accounting: an introduction. 7th ed. Harlow: Pearson Education Limited.