FdA Wine Business

AQSC Approval date: 24 August 2018 

Module Code

PCGGW4

Module Title

Grape Growing and Winemaking

Module Leader

Sarah Midgley

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (Core)

BA (Hons) International Wine Business (Core) 

Module Level

4

Module Credits

15

Pre-Requisites

None

Minimum Study Time

150 hours

Contact Hours

40 hours

Work based learning

None

Semester

Year

Scheduled teaching – 30 hours

Practical – 10 hours

Module Content

Grape Growing and Winemaking will enable students to establish a good grounding of knowledge regarding vinegrowing and wine production. Over the course of the year, students will learn about the wine production process from start to finish, from the vine to the bottling and packaging of the wine. Students will be expected to engage in the wine production process, to identify factors which could affect the quality of the product, and to demonstrate a good knowledge and understanding of the various methods at the winemaker’s disposal throughout the production process.

Grape Growing:

·  The vine plant: structure and growth cycle.

·  The influence of climate, soil and geographical features on grapevine. growth and wine quality.

·  Vine propagation, grapevine breeding, varietal and rootstock selection.

·  Vineyard operations, including site selection, vineyard establishment, soil and water management, winter pruning, canopy management, harvest.

·  Hazard, pest and disease management.

·  Sustainable vineyard practices, organic and biodynamic viticulture.

Winemaking:

·  The grape berry structure and ripening process.

·  Grape harvesting and processing.

·  Must treatments.

·  White and red wine fermentation processes, including yeast selection, phenolic extraction and the malolactic fermentation.

·  Post fermentation operations, including use of oak, clarification, stabilisation, maturation and blending.

·  Wine packaging: containers and closures, the bottling operation.

Learning Outcomes

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

1. Identify and explain the climatic and site factors that influence the yield and quality of grapes produced in vineyards.
2. Describe the processes involved in selecting, breeding and propagating vine varieties.
3. Justify the need for vineyard operations, including the management of vineyard hazards, pests and diseases, and describe how these should be carried out.
4. Demonstrate knowledge and understanding of the different options and processes in winemaking, and how they affect the style and quality of a wine.

First Sit

Assessment

Weighting

Coursework

Examination

Series of Exams (LO1-4) (2 hours)

100%

Referral (capped at 40%)

Assessment

Weighting

Coursework

Written Report (LO1-4) (3000 words)

100%

Key learning resources

Bird, D., 2010. Understanding wine technology: the science of wine explained. 3^rd ed. Newark: DBQA Publishing.

Clarke, O. and Rand, M., 2015. Grapes and wines: a comprehensive guide to varieties and flavours. London: Pavilion Books.

Rankine, B., 2004. Making good wine: a manual of winemaking practice for Australia and New Zealand. Revised and updated ed. Sydney: Pan Macmillan Australia.

Skelton, S., 2007. Viticulture: an introduction to commercial grape growing for wine production. London: SP Skelton.

AQSC Approval date: 24 August 2018 

Module Code

PCUWB4

Module Title

UK Wine Business

Module Leader

Lindsay Holas

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (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 – 36 hours

Visits – 4 hours

Module Content

UK Wine Business will see students analyse the various types of companies operating in the UK wine trade, and how their roles and functions differ. There will also be a focus on the commercial and legal structures of the trade as well as the factors underlying the purchase, distribution and sale of wines in the UK wine trade, with some reference to wider global markets.

·  The major companies working in the UK market.

·  The principal functions and roles carried out within wine companies.

·  The key factors and current trends affecting UK wine retailing and on trade.

·  Wine purchase, payment and shipping options and the importation of wines and spirits.

·  An introduction to international wine markets.

Learning Outcomes

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

1. Analyse the types of companies operating in the UK wine trade and describe their roles in the industry.
2. Demonstrate knowledge of the factors affecting the UK’s off and on-trade market for wines and other alcoholic beverages.
3. Evaluate different modes of purchase and payment for wine bought abroad and identify the rules, regulations and taxation regime concerning the importation of wine and other alcoholic beverages.

First Sit

Assessment

Weighting

Coursework

Written report (LO1-3) (3000 words)

100%

Referral (capped at 40%)

Assessment

Weighting

Coursework

Written report (LO1-3) (3000 words)

100%

Key learning resources

Colman, T., 2010. Wine politics: how governments, environmentalists, mobsters and critics influence the way we drink. Berkeley, CA: University of California Press.

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

Moulton, K. and Lapsley, J., 2001. Successful wine marketing. New York, NY: Springer.

Posert, H. and Franson, P., 2004. Spinning the bottle: case histories, tactics and stories of wine public relations. San Francisco, CA: Wine Appreciation Guild.

Wagner, P., Olsen, J. and Thach, L., 2016. Wine marketing and sales: success strategies for a saturated market. 2^nd ed. San Francisco, CA: Wine Appreciation Guild.

Periodicals:

Drinks Retailing News, Harpers, The Drinks Business, Meiningers.

AQSC Approval date: 24 August 2018 

Module Code

PCOWB4

Module Title

The Operation of a Wine Business

Module Leader

Lindsay Holas

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (Core)

BA (Hons) International Wine Business (Core) 

Module Level

4

Module Credits

30

Pre-Requisites

None

Minimum Study Time

300 hours

Contact Hours

80 hours

Work based learning

None

Semester

Year

Scheduled teaching – 80 hours

Module Content

The Operation of a Wine Business will see students investigate four key areas of business, contextualised against the backdrop of the wine industry. These key areas of study relate to the business of operations management and includes business finance, operations management, economics and people management. After completing the module students will be comfortable analysing a number of different market structures, as well as financial models that organisations use on a daily basis.

Business Finance

·  Forecasting, budgeting, cash flow, depreciation.

·  Profit and loss, balance sheets, intellectual property and risk management.

Operations management

·  Product planning, process design, managing materials.

·  Project management, quality control, scheduling and capacity.

Economics

·  Demand, supply and market equilibrium.

·  Scarcity, choice and opportunity cost.

·  Price elasticity, economies of scale and competitive behaviour.

·  Inflation, macroeconomic factors and economic policy.

People Management

·  Recruitment and selection.

·  Motivational theories and performance management.

·  Disciplinary procedures, redundancy and dismissal legislation.

Learning Outcomes

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

1.  Explain the importance of financial management within an organisation or business.

2.  Evaluate and apply underlying concepts and principles of operations management in an organisational context.

3.  Analyse the economic forces of price, supply and demand, explaining different types of market structure.

4.  Evaluate a range of staff recruitment and selection methods, and discuss a range of motivational theories and their relative effectiveness on employee performance.

First Sit

Assessment

Portfolio of assessment tasks

Weighting

Coursework

a.  Written report (LO4) (1800 words)

30%

Examination

b.  Exam (LO3) (90 minutes)

30%

Practical

c.  Presentation (LO1-2) (15 minutes)

40%

Referral (capped at 40%)

Assessment

Weighting

Coursework

a.  Written report (LO4) (1800 words)

c.  Written report (LO1-2) (2400 words)

30%

40%

Examination

b.  Exam (LO3) (90 minutes)

30%

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.

Brooks, I., Weatherston, J. and Wilkinson, 2011. The international business environment: challenges and changes. 2^nd ed. Harlow: FT Prentice Hall.

Cole, G., 2010. Personnel and human resource management. 5^th ed. London: Continuum.

Ittelson, T. R., 2009. Financial statements: a step-by-step guide to understanding and creating financial reports. Revised and expanded ed. Pompton Plains, NJ: Career Press.

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

Parkin, M., Powell, M. and Matthews, K., 2017. Economics. 10^th European ed. Harlow: Pearson.

Rees, G. and French, R. eds., 2016. Leading, managing and developing people. 5^th ed. London: CIPD.

Slack, N., Brandon-Jones, A. and Johnston, R., 2016. Operations management. 8^th ed. Harlow: Pearson.

Tennant, J., 2018. The Economist guide to financial management: understand and improve the bottom line. 3^rd ed. London: Economist Books.

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 – 40 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].

Dythum, 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

PCWM4

Module Title

Wine Marketing

Module Leader

Lindsay Holas

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (Core)

BA (Hons) International Wine Business (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

Wine Marketing will see students analyse the wine business from two different perspectives: that of the buyer and that of the seller. Regarding the former, students will be exposed to information regarding buyer behaviour and the value chain, and how this may affect marketing activities. Meanwhile, students will also investigate the benefits of digital marketing and the various methods available for conducting market research, culminating in the construction of their own business marketing plan.

·  Market analysis tools

·  The marketing mix

·  Analysis of segmentation bases

·  Market research methods

·  Buyer behaviour, the value chain

·  Digital marketing

·  Ethical marketing

·  Constructing a marketing plan

Learning Outcomes

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

1.  Analyse a wine product or service’s internal, external, macro and micro environment.

2.  Identify, explain and apply the key features of the marketing mix to a given wine product or service.

3.  Identify and evaluate the criteria for market segmentation, assessing how wine buyer behaviour affects marketing activities.

4.  Evaluate the suitability of different market research strategies.

5.  Evaluate the ethical considerations relevant to the marketing of a given wine product or service.

First Sit

Assessment

Portfolio consisting of:

Weighting

Coursework

a.  Written report (LO1-4) (2000 words)

75%

Practical

b.  Individual presentation (LO5) (10 minutes)

25%

Referral (capped at 40%)

Assessment

Weighting

Coursework

Written report (LO1-LO5) (3000 words)

100%

Key learning resources

Armstrong, G., Kotler, P. and Opresnik, M. O., 2015. Marketing: an introduction. 13^th ed. Harlow: Pearson.

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

Brassington, F., 2006. Principles of marketing. 4^th ed. Harlow: Prentice Hall.

Hall, C. M., and Mitchell, R., 2008. Wine marketing: a practical guide. Oxford: Butterworth-Heinemann.

McDaniel. C. and Gates, R., 2015. Marketing research. 10^th ed. Hoboken, NJ: Wiley.

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.   

40%

Practical

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

60%

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

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%)

Coursework

Written report (LO1-3) (3,000 word)

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

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 & 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 of 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

·  Strengths, weaknesses, opportunities and threats for the English wine industry

·  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.

SEVA News.

AQSC Approval date: 24 August 2018 

Module Code

PCIE5

Module Title

Independent Enquiry

Module Leader

Andrew Atkinson

Division which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (core)

FdSc Wine Production (elective)

FdSc Equine Science and Coaching (core)

FdSc Applied Animal Behaviour & Conservation (core)

Module Level

5

Module Credits

15

Pre-Requisites

Study and Research Skills (L4) or equivalent

Minimum Study Time

150 hours

Contact Hours

2 hours group tutorial

1 hour supervision

Work based learning

None

Semester

Year

Contact hours = 3 x 20 minute project supervision tutorials.

Module Content

The Independent Enquiry module enables students to explore and research a topic of interest, relevant to their field of study. The enquiry will require the demonstration of skills acquired throughout the students’ studies, such as data collection, critical analysis and communication skills.

With the support of a supervisor, the student must agree an appropriate project title that will allow for an in-depth investigation relevant to their field of study, carry out a literature review of the subject area chosen, plan and perform an investigation, deliver a work-in-progress presentation (formative), and finally present the results in a report form (summative).

Learning Outcomes

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

1. Present their work in progress findings, demonstrating an ability to plan their time effectively.
2. Evaluate appropriate research and literature relating to their research aims.
3. Use a range of established techniques to initiate and undertake critical analysis of information.
4. Effectively communicate the findings of their independent enquiry.

First Sit

Assessment

Weighting

Coursework A

Final project (3,000 words)

100%

Referral (capped at 40%)

Assessment

Weighting

Coursework A

Final project (3,000 words)

100%

Key learning resources

Leedy, P.D. and Ormond, J. E., 2015. Practical research: planning and Design. 11th ed. Harlow: Pearson.

Ridley, D., 2012. The literature review: a step-by-step guide for students. 2nd ed. London: Sage.

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

Wisker, G., 2009. The undergraduate research handbook. Basingstoke: Palgrave Macmillan. 

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, L. 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

PCSSF5

Module Title

Spirits, Sparkling and Fortified Wines

Module Leader

Lindsay Holas

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (Elective)

BA (Hons) International Wine Business (Core) 

Module Level

5

Module Credits

15

Pre-Requisites

Understanding Wine Styles

Minimum Study Time

150 hours

Contact Hours
 

40

Work based learning

None

Semester
 

1

 Scheduled teaching – 40 hours

Module Content

This module enables students to explore the world of spirits, sparkling and fortified wines from start to finish. The module covers everything from the production factors of varieties of brandies, whiskies, ports, champagnes etc through to profiling key business and the trade legislature affecting them. Upon completion of the module, students will be expected to demonstrate an understanding of the factors and processes that each of these spirits, sparkling and fortified wines undergo.

Spirits of the world

·  Including brandies, whiskies, rums, vodka, tequila, gin, flavoured spirits, fruit spirits and liqueurs.

Sparkling wines of the world

·  Including Champagne, Crémant, Cava, Prosecco, Asti and New World sparkling wines.

Fortified wines of the world

·  Including Sherry, Port, Madeira, Vins Doux Naturels and New World fortified wines.

·  Production factors: regions, raw materials, production, maturation, blending and finishing, product variations, cost and pricing.

·  Trade and legal structures: legislation, duty, trade bodies, major business producers.

Learning Outcomes

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

1. Evaluate the key factors affecting the production, style, quality and commercial value of spirits, sparkling and fortified wines of the world.
2. Demonstrate a critical understanding of the global trade, legal structures and markets for spirits, sparkling and fortified wines of the world.
3. Describe, analyse and evaluate the organoleptic characteristics of the principal examples of spirits, sparkling and fortified wines of the world in accordance with the WSET systematic approach to tasting.

First Sit

Assessment

Weighting

Examination

Theory/tasting exam (LO1-3) (120 minutes)

100%

Referral (capped at 40%)

Assessment

Weighting

Examination

Theory/tasting exam (LO1-3) (120 minutes)

100%

Key learning resources

Broom, D. and Grant, D., 2006. Distilling knowledge: a professional guide to spirits and liqueurs. London: WSET.

Jeffs, J., 2016. Sherry. 6th ed. Oxford: Infinite Ideas.

Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7^th ed. London: Mitchell Beazley.

Mayson, R., 2016. Madeira: the islands and their wines. Oxford: Infinite Ideas.

Mayson, R., 2016. Port and the Douro. Oxford: Infinite Ideas.

Robinson, J. and Harding, J. eds., 2015. The Oxford companion to wine. 4^th ed. Oxford: Oxford University Press.

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

Stevenson, T. and Avellan, E., 2013.  Christie's world encyclopaedia of champagne and sparkling wine. London: Absolute Press.

Diploma study packs for those taking Diploma units.

Periodicals:

Decanter, Harpers, Meiningers.

AQSC Approval date: 24 August 2018 

Module Code

PCWSR5

Module Title

Wine Sales and Social Responsibility

Module Leader

Lindsay Holas

Centre which owns module

Plumpton College

Programme(s) to which module belongs

FdA Wine Business (Core)

BA (Hons) International Wine Business (Core) 

Module Level

5

Module Credits

15

Pre-Requisites

Minimum Study Time

150 hours

Contact Hours

40 hours

Work based learning 

None 

Semester

2

Scheduled teaching – 34 hours

Guest speakers – 6 hours

Module Content

This module has a focus on the effects of alcohol on both the individual and society as a whole. Students will examine the themes of social responsibility in regards to alcohol, alongside various measures certain governments and business organisations take to promote responsible drinking. In addition, students will have the opportunity to organise a wine sales event where they will sources and sell the wines to members of the wine-buying public.

·  The effects of alcohol on the health of the human body

·  Alcoholism and responsible drinking

·  The impact of alcohol on society, including prohibition, political guidance and corporate social responsibility

·  Promotion and advertising of alcoholic products

·  Import regulations and shipping procedures

·  Wine labelling regulation

·  Costing, pricing and margin construction

·  Key wine sales techniques

·  Managing a sales activity

Learning Outcomes

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

1. Discuss the influence and role of alcohol consumption on UK society.
2. Identify, analyse and evaluate current views on responsible drinking, including government advice and corporate responsibilities.
3. Evaluate, a wine sales event, including: investigating product options, sourcing wines and deploying key sales techniques.

First Sit

Assessment

Weighting

Coursework

b.  Written report (LO3) (2000 words)

60%

Practical

a.  Presentation (LO1-2) (10 minutes)

40%

Referral (capped at 40%)

Assessment

Weighting

Coursework

b.  Written report (LO3) (2000 words)

60%

Practical

a.  Presentation (LO1-2) (10 minutes)

40%

Key learning resources

Babor, T., 2010. Alcohol: no ordinary commodity: research and public policy. 2nd ed. Oxford: Oxford University Press.

Donnellan, C., 2001. Alcohol abuse: issues. Cambridge: Independence.

Grant, M. and O'Connor, J. eds., 2005. Corporate social responsibility and alcohol: the need and potential for partnership. Abingdon: Routledge.

Jobber, D. and Lancaster, G., 2015. Selling and sales management. 10^th ed. Harlow: Pearson.

Moulton, K., and Lapsley, J., 2001. Successful wine marketing, London: Springer.

Robinson, J., 1988. On the demon drink. London: Mitchell Beazley.

Robinson, S. and Kenyon, A., 2009. Ethics in the alcohol industry. Basingstoke: Palgrave Macmillan.

Wagner P., Olsen, J., and Thach, L., 2016. Wine marketing and sales: success strategies for a saturated market. 2^nd ed. San Francisco: The Wine Appreciation Guild.

AQSC Approval date: 24 August 2018 

Module Code

PCWW5

Module Title

Wines of the World

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) 

Module Level

5

Module Credits

30

Pre-Requisites

Minimum Study Time

300 hours

Contact Hours

100 hours

Work based learning
 

None

Semester

Year

Scheduled teaching – 100 hours

Module Content

Wines of the World enables students to critically evaluate the production, style, quality and trading methods of some of the world’s principal wines. Still light wines from a number of regions will be analysed, including France, Spain, Italy, Australia, South Africa and Chile. Upon completion of this module, students will be able to describe the difference in production methods of various wines of the world and compare the trade and legal structures influencing wines of the world.

·  Still light wines of France; including Bordeaux, Burgundy, the Rhône Valley, Languedoc-Roussillon, Beaujolais, the Loire and Alsace.

·  Still light wines of Europe; including Italy, Spain, Germany, Portugal and Austria.

·  Still light wines from the rest of the world; including Australia, California, South Africa, Chile, Argentina and New Zealand.

·  Speciality wines of the world; including; rosé wines, orange and skin-ferment wines, low alcohol wines, dried grape wines, oxidised wines, organic, biodynamic and low-additive wines

·  Wine production factors: regional location, climate, soil, grape variety, vinegrowing, winemaking, maturation technique and cost.

·  Trade and legal structures: trade bodies, relevant legislation and pricing.

·  Principal organoleptic characteristics: appearance, nose, taste, degree of maturity, style and quality,

Learning Outcomes

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

1. Evaluate the key factors affecting the production, style, quality and commercial value of wines of the world.
2. Demonstrate a critical understanding of the trade, legal structures and global markets for wines of the world.
3. Describe and analyse the organoleptic characteristics of the principal examples of wines of the world in accordance with the WSET systematic approach to tasting.

First Sit

Assessment

Weighting

Examination

a.  Theory/tasting exam on the wines of Europe (LO1-3) (120 minutes)

b.  Theory/tasting exam on the wines from the rest of the world (LO1-3) (120 minutes)

50%

50%

Referral (capped at 40%)

Assessment

Weighting

Examination

a.  Theory/tasting exam on the wines of Europe (LO1-3) (120 minutes)

b.  Theory/tasting exam on the wines from the rest of the world (LO1-3) (120 minutes)

50%

50%

Key learning resources

Jackson, R. S. ed., 2011. Speciality wines: advances in food and nutrition research volume 63. Oxford: Academic Press.

Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7^th ed. London: Mitchell Beazley.

Legeron, I., 2017. Natural wine: an introduction to organic and biodynamic wines made naturally. 2^nd ed. London: CICO Books.

Robinson, J., 2015. The Oxford companion to wine. 4^th ed. Oxford: Oxford University Press.

Robinson, J., Harding, J. and Vouillamoz, J., 2012. Wine grapes: a complete guide to 1,368 vine varieties, including their origins and flavours. London: Allen Lane.

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

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

Diploma study packs for those taking Diploma units.

Periodicals:

Decanter, Harpers, Meiningers

AQSC Approval date: 24 August 2018 

Module Code

PCWP5

Module Title

Work Placement

Module Leader

Paul Harley

Division which owns module

Plumpton College

Programme(s) to which module belongs

FdSc Equine Science and Coaching (Core)

FdSc Wine Production (Core)

FdA Wine Business (Core)

FdSc Applied Animal Behaviour and Conservation (Core)

Module Level

5

Module Credits

30

Pre-Requisites

None

Minimum Study Time

300 hours

Contact Hours

10

Work based learning

150 hours

Semester

Year

Scheduled teaching – 10 hours, consisting:

-  Launch lectures

-  Group and individual support tutorials

Module Content

Students will take part in a work placement relevant to their field of study, comprising a minimum of 150 hours of work-based learning. This will be an invaluable opportunity to learn more about their area of interest, whilst establishing industry contacts in a professional environment. Upon completion of the placement students will be required to compile a report, evaluating the knowledge and skills developed therein.

·  Selection and organisation of work placement or employer-led project, including meeting health and safety requirements, in a relevant sector.

·  Completion of work placement or employer-led project.

·  Development of both subject-specific skills and work-related skills such as numeracy, communication, interpersonal/teamwork, self-management and skills necessary for self-managed and lifelong learning.

·  Identify incidences that occurred during the work placement that were significant relevant to the subject area and evaluate their importance.

·  Submit a report that evidences the learning outcomes.

Learning Outcomes

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

1. Appraise, and justify the selection of, their workplace provider.
2. Analyse how the knowledge and skills gained in their studies have impacted upon their work placement.
3. Evaluate the knowledge and skills developed whilst on work placement.
4. Identify and evaluate a critical incident relevant to the area of study that occurred during the work placement.

First Sit

Assessment

Weighting

Coursework A

Placement report (LO1-LO3)

70%

Presentation (LO4)

30%

Referral (capped at 40%)

Assessment

Weighting

Coursework A

Placement report (LO1-LO4)

100%

Key learning resources

Fanthome, C., 2004. Work placements: a survival guide for students. Basingstoke: Palgrave McMillan.

McCabe, M., 2014. How to get an internship or work placement. North Charleston, NC: CreateSpace Independent Publishing Platform.

Herbert, I. and Rothwell, A., 2004. Managing your placement: a skills-based approach. Basingstoke: Palgrave McMillan.