If you’re looking to work in the wine trade or start your own wine-related business, this programme is ideal for you. Covering a practical and theoretical understanding of wine and the wine industry, it’s an excellent combination of lectures, practical wine tasting, work experience, an independent project and the opportunity to visit European vineyards.
You will gain a strong vocational understanding of the UK wine industry. In your first year, you’ll cover the grape-growing and winemaking, business modules including data management, finance, marketing, plus an overview of the UK wine trade. In your second year you’ll get to study the world’s key still, sparkling and fortified wine-producing regions in greater depth. This will be backed up with business-related modules including wine marketing and strategy, and wine sales and corporate social responsibilty. You’ll also complete compulsory project and work placement modules.
You’ll explore the wine trade; focusing on business planning, development and marketing, plus modules that link to the Wine and Spirit Education Trust (WSET) Level 3 and Level 4 qualifications. You’ll also have the opportunity to study for your WSET Diploma as an additional qualification (the cost of exam entry is additional to fees).
We offer impartial careers guidance to all of our students, email careers@plumpton.ac.uk to explore your next step or to book an appointment – we’re here to help.
Entry Requirements: |
a. Minimum age 18 years old (on entry) b. 5 x GCSE (C/4) including English, Maths and Science c. A pass grade or higher at the WSET Level 2 Award in Wines d. Qualifications expected, usually in the form of:
Students with English as a second language will be required to have gained IELTS level 6.0 overall with no less than level 5.5 in any component of the test. |
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Dates & Location: |
September 2021 |
Duration: |
Full-time: 2 years Part-time: 4 years |
UCAS Details: |
The UCAS code for this course is P500. |
Costs: |
For the academic year 2019/20 the tuition fees for UK and EU students are:
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Plumpton is an ideal learning environment, classes are varied and stimulating, and the student body is really diverse in age and background.
You can be assured that in choosing Plumpton, you'll be studying in the heart of the South East of England's dynamic wine production industry and benefiting from our close proximity to the London wine trade. We manage 10 hectares of vineyards here - producing about 40,000 bottles of award-winning still and sparkling wine each year.
At our Plumpton Wine Centre, you'll discover our outstanding purpose-built facility consisting of a commercial winery, laboratories, research winery plus a wine sensory evaluation room for you to use throughout your studies.
Library
The library facilities at Plumpton located in the centre of the College campus. There is plenty of space for quiet study and plugs at every desk. The library has extensive computer facilities to support student research and there is also easy access to printers. The library is staffed by the library manager and library assistants.
There are over 10,000 books on land-based subjects, plus a range of magazines and journals, including electronic resources that may be accessed from College or home. The library stocks specialist material that covers a broad range of animal management, conservation and veterinary science subjects to facilitate students in their assignments and research projects. Students also have access to subject-specific e-journals and e-publications.
I.T. Resources
We have a dedicated Higher Education I.T. room here at Plumpton, providing reliable access to a quiet study space and printing facilities.
Our Virtual Learning Environment (VLE) is based on the programme Moodle. It is used daily by both staff and students to ensure that we adhere to the College aim of using modern technology to help support outstanding teaching, learning and assessment at college. Staff are encouraged to empower their students through the use of digital tools both in and outside the classroom. For example, they can provide support before a lesson by uploading lecture slides onto the module page. Digital enhancement can be conducted in a variety of ways during a lesson, such as encouraging student interaction through the use of Virtual Reality. Meanwhile, post-lesson enrichment can come in the form of a lesson-review quiz. Students must also submit assignments online via Turnitin, allowing staff to provide accessible and detailed digital feedback.
HE Study Rooms
HE students have access to their own study rooms that is for the sole use of HE students. The rooms are located in the Research & Development building, and creates a quiet self-study environment for students. Additionally, there is also a dedicated HE common room designed to provide students with a space to relax and engage with other HE students.
With the UK being seen as the most dynamic of world wine markets, UK wine qualifications are certainly held in high regard. You’ll have many opportunities to network directly in the wine industry throughout your course – opening up job opportunities for you after graduation. Many of our successful graduates have gone on to very rewarding careers: business development manager, global wine buyer, independent retailer or sommelier. You can also choose to continue your studies and top up to your BA (Hons) International Wine Business qualification.
*Please note that this programme is subject to validation by the Royal Agricultural University for September 2019 entry.*
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.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework |
|
| ||||
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. 3rd 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)
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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.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | Written report (LO1-3) (3000 words) | 100% | ||||
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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. 2nd 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.
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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. 6th ed. London: Kogan Page. Brooks, I., Weatherston, J. and Wilkinson, 2011. The international business environment: challenges and changes. 2nd ed. Harlow: FT Prentice Hall. Cole, G., 2010. Personnel and human resource management. 5th 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. 11th ed. Harlow: Pearson. Parkin, M., Powell, M. and Matthews, K., 2017. Economics. 10th European ed. Harlow: Pearson. Rees, G. and French, R. eds., 2016. Leading, managing and developing people. 5th ed. London: CIPD. Slack, N., Brandon-Jones, A. and Johnston, R., 2016. Operations management. 8th ed. Harlow: Pearson. Tennant, J., 2018. The Economist guide to financial management: understand and improve the bottom line. 3rd 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:
Research methods:
Mathematical operations, data analysis and statistics:
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | Portfolio of exercises (LO1-4) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Portfolio of exercises (LO1-4) | 100% | ||||
Key learning resources Anglia Ruskin University, 2017. Guide to the Harvard system of referencing. [online]. Available at:<https://libweb.anglia.ac.uk/referencing/harvard.htm.> [Accessed: 19th March 2018]. Braun, V. and Clarke, V., 2013. Successful qualitative research: a practical guide for beginners. London: Sage. CETL-AURS, 2012. Engage in research. [online] Available at:< http://www.engageinresearch.ac.uk/>. [Accessed: 19th March 2018]. Dythum, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell Science. Gustavii, B., 2017. How to write and illustrate a scientific paper. 3rd ed. Cambridge: Cambridge University Press. Rowntree, D., 2000. Statistics without tears: an introduction for non-mathematicians. London: Penguin Books. |
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
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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. 13th ed. Harlow: Pearson. Blythe, J. and Martin, J., 2016. Essentials of marketing. 6th ed. Harlow: Pearson. Brassington, F., 2006. Principles of marketing. 4th 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. 10th 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.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. 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. 2nd 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:
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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. 7th ed. London: Mitchell Beazley. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. WSET, 2016. Understanding wines: explaining style and quality. London: WSET. |
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 | ||||||
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. 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. 2nd 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)
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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.
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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).
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework A | 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. 3rd 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
| 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:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis, (LO3-4) | 50% 50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis (LO3-4) | 50% 50% | ||||
Key learning resources Bryman, A. and Bell, E. 2015. Business Research Methods. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell. Fowler, J., Cohen, L. and Jarvis, P., 1998. Practical statistics for field biology. 2nd ed. Chichester: Wiley-Blackwell. Markman, R., Markman, P. T. and Waddell, M. L., 2001. 10 steps in writing the research paper. Hauppauge: New York. McDonald, J. H., 2014. Handbook of biological statistics. [on-line] Available at: <http://www.biostathandbook.com> [Accessed 16th September 2016]. Petrie, L. and Watson, P., 2013. Statistics for veterinary and animal science. 3rd ed. Oxford: Blackwell Publishing. Ridley, D., 2012. The literature review: a step-by-step guide for students. 2nd ed. London: Sage. Ruxton, G. F. and Colegrove, N., 2016. Experiment design for the life sciences. 4th ed. Oxford: Oxford University Press. Silverman, D. 2010. Qualitative Research. London : Sage. Walliman, N., 2011. Your research project: designing and planning your work. 3rd ed. London: Sage. Welham, S.J., Gezan, S.A., Clark, S.J. and Mead, A., 2014. Statistical methods in biology: Design and analysis of experiments and regression. Boca Raton: CRC Press. Plus GenStat Teaching & Learning on-line help and guides, accessible from within the software and online. | ||||||
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. | ||||||
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Examination | 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. 7th 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. 4th ed. Oxford: Oxford University Press. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th 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.
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AQSC Approval date: 24 August 2018 | ||||||
Module Code PCBM5 | Module Title Brand Management in the Drinks Industry | Module Leader Lindsay Holas | ||||
Centre which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdA Wine Business (Elective) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites The Operation of a Wine Business | ||||
Minimum Study Time 150 hours | Contact Hours 40 | Work based learning None | Semester 1 | |||
Scheduled teaching – 40 hours | ||||||
Module Content This module will build on marketing principles introduced in the previous year and explore their application to brand management and development in the UK drinks industry. Students will also develop a knowledge of the skills required for brand managers working in different distribution channels · Brand management theory and tools · Brand equity, values, profitability and leadership · Market and gap analysis · Public relations, advertising, promotion and events · Drinks branding exemplars · Product diversification in the drinks industry · Market trends and future developments for alcoholic drinks | ||||||
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Practical | Presentation (LO1-3) (20 minutes) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Practical | Presentation (LO1-3) (20 minutes) | 100% | ||||
Key learning resources Beverland. M., 2018. Brand management: co-creating meaningful brands. London: Sage Publications Blythe, J. and Martin, J., 2016. Essentials of marketing. 6th ed. Harlow: Pearson. Flint, D. J., Signori, P. and Golicic, S. L., 2016. Contemporary wine marketing and supply chain management: a global perspective. Basingstoke: Palgrave Macmillan. Hall, C. M. and Mitchell R, 2007. Wine marketing: a practical guide. London: Butterworth-Heinemann. Heding, T., Knudtzen, C. F. and Bjerre, M., 2015. Brand management: research, theory and practice. London: Taylor and Francis Group. Jobber, D. and Lancaster, G., 2015. Selling and sales management. 10th ed. Harlow: Pearson. Resnick, E., 2008. Wine brands: success strategies for new markets, new consumers and new trends. Basingstoke: Palgrave Macmillan. Wagner, P., Olsen, J. and Thach, L., 2016. Wine marketing and sales: success strategies for a saturated market. 2nd ed. San Francisco, CA: Wine Appreciation Guild. |
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
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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
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | 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. 10th 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. 2nd 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
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Minimum Study Time
| 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:
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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. 7th ed. London: Mitchell Beazley. Legeron, I., 2017. Natural wine: an introduction to organic and biodynamic wines made naturally. 2nd ed. London: CICO Books. Robinson, J., 2015. The Oxford companion to wine. 4th 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. 5th 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 | 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) | |||||
Module Level 5 | Module Credits 30 | Pre-Requisites None | ||||
Minimum Study Time
| 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:
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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. |
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