Foundation degree (validated by the Royal Agricultural University)
If you are looking to establish a career in the wine production industry, or wish to establish a new vineyard or wine production business then this is the course for you.
What does the course cover?
In your first year, you’ll focus on vinegrowing, with modules such as grapevine biology, vineyard establishment and maintenance, and vineyard practical skills. In your second semester, you will enjoy spending a day a week in the vineyard, gaining practical experience in tasks such tractor driving, trellis repairs, and winter pruning. Your first year will also give you the chance to discover the foundations of winemaking, with modules in chemistry, grape processing, and wine analysis.
In your second year, you’ll focus on winemaking, working in the College winery for the harvest. You can look forward to completing a work placement in industry plus a research project, in addition to optional modules in business and wine science.
The Wine and Spirit Education Trust (WSET) Level 3 Certificate and Diploma are offered as optional additional qualifications.
Careers Hub
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: |
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Dates & Location: |
September 2022 |
Duration: |
Full-time: 2 years Part-time: 4 years |
UCAS Details: |
The UCAS code for this course is P600. |
Costs: |
For the academic year 2022/23 the tuition fees for UK and EU students are:
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My dream was to become an independent wine-grower in southern France. Plumpton has not only equipped me with the knowledge to do that, it has also given me the conviction and self-belief to make it a reality
Facilities
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.
Future Opportunities
You will develop valuable vocational skills during this programme. Gaining a good depth of knowledge combined with strong practical vineyard and winery skills, you’ll have lots of opportunities to choose from after graduating. You could become a vineyard manager or winemaker either in the UK or in one of the other wine-producing countries across the globe or establish your own vineyard or winery. Plumpton graduates are now actively involved in the wine industry throughout Europe and in Australasia, South Africa, Canada and the USA.
Modules
Level 4 Modules
Vineyard Establishment
AQSC Approval date: 24 August 2018 | ||||
Module Code PCVE4 | Module Title Vineyard Establishment | Module Leader Chris Foss | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||
Module Level 4 | Module Credits 30 | Pre-Requisites None | ||
Minimum Study Time (hours)
| Contact Hours
80
| Work based learning None | Semester
Year | |
Scheduled teaching – 65 hours Practical – 9 hours Visits – 6 hours | ||||
Module Content This module enables students to investigate the vineyard environment and explore the origins, biology and geography of the grapevine. They will then learn the underlying principles of vineyard establishment, and apply them to a specific commercial scenario. The module will cover the following:
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Learning Outcomes To achieve credit for this module, students must be able to: 1. Explain how the grapevine interacts with its environment. 2. Identify the structural features of the grapevine, and describe their function. 3. Apply knowledge and understanding of the grapevine and its environment to make recommendations for successful vineyard establishment. | ||||
First Sit | ||
Assessment |
| Weighting |
Coursework | a. Vineyard survey (LO1) b. (1800 words) c. Vineyard establishment plan (LO3) (2400 words) | 30%
40% |
Examination | d. Exam on grapevine structure and function (LO2) (60 minutes) | 30% |
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Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Vineyard survey (LO1) (1800 words) b. Vineyard establishment plan (LO3) (2400 words) | 30%
40% |
Examination | c. Exam on grapevine structure and function (LO2) (60 minutes) | 30% |
Key learning resources Creasy, G. L. and Creasy, L. L., 2009. Grapes. Wallingford: CABI Publishing. Goldammer, T., 2015. Grape grower’s handbook. 2nd ed. Centreville, VA: Apex. Jackson, R.S., 2014. Wine science: principles and applications. 4th ed. London: Academic Press. White, R., 2015. Understanding vineyard soils. 2nd ed. Oxford: Oxford University Press. |
Fundamentals of Wine Science
AQSC Approval date: 24 August 2018 | ||||
Module Code PCFWS4 | Module Title Fundamentals of Wine Science | Module Leader Tony Milanowski | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture & Oenology (Core) | |||
Module Level 4 | Module Credits 30 | Pre-Requisites None | ||
Minimum Study Time (Hours)
| Contact Hours
80 | Work based learning None | Semester
Year | |
Scheduled teaching – 60 hours Practical – 20 hours
| ||||
Module Content This module incorporates the key chemistry concepts that underpin winemaking, as well as laboratory practicals for the chemical analysis of juice and wine. The student will also gain a thorough theoretical knowledge and understanding of grape processing, and undertake a small-scale fermentation in preparation for practical winery work in the following semester. The module will include the follow: · The fundamentals of chemistry to support winemaking, including: atomic structure, chemical bonding, acidity, oxidation and organic chemistry. · The chemical analysis of key components in juice and wine, including: sugars, acidity, sulphur dioxide and alcohol. · Harvest and grape processing activities for still and sparkling wine. · Alcoholic fermentation, and the factors that influence the process.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Coursework | a. Laboratory report (LO2) (1500 words) b. Winemaking report (LO4) (1500 words) | 25%
25% |
Examination | c. Chemistry exam (LO1) (1 hour) d. Winemaking exam (LO3) (1 hour) | 25% 25% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Laboratory report (LO2) (1500 words) b. Winemaking report (LO4) (1500 words) | 25% 25% |
Examination | c. Chemistry exam (LO1) (1 hour) d. Winemaking exam (LO3) (1 hour) | 25% 25% |
Key learning resources Conoley, C. and Hills, P., 2008. Chemistry. 3rd ed. London: Harper Collins. Considine, J. A. and Frankish, E., 2014. A complete guide to quality in small-scale wine making. Oxford: Academic Press. Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E., 2013. Chemical analysis of grapes and wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. |
Vineyard Practical Skills
AQSC Approval date: 24 August 2018 | ||||
Module Code PCVPS4 | Module Title Vineyard Practical Skills | Module Leader Tom Newham | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core)
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Module Level 4 | Module Credits 15 | Pre-Requisites None | ||
Minimum Study Time (hours)
| Contact Hours
80 | Work based learning None | Semester
Year | |
Scheduled teaching – 8 hours Practicals – 66 hours Visits – 6 hours | ||||
Module Content This module will enable students to gain practical skills in key vineyard operations, including the use of tractors and vineyard machinery. The module will include compulsory health and safety workshops, including; emergency first-aid, manual handling and basic vineyard-work safety. Note, there are no additional costs for students associated with these workshops. The module will cover the following:
Work-based skills will be reinforced through the student maintaining a reflective log to record the development of their vineyard practical skills. The majority of this module will be delivered on-site in the Plumpton Estate vineyards, where grapes are grown for the production of still and sparkling wines. Students will also complete the PA1 Principles of Safe Handling and Application of Pesticides course at College, to support the further development of work-based skills. Note, for students who wish to take the assessment for the PA1 award, there is an additional exam fee of c.£90 to pay. | ||||
Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Examination | a. Winter pruning (LO3) (25 minutes) | 20% |
Practical | b. Continuous assessment, reinforced by reflective record-keeping (LO1 & 2) | 80% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Examination | a. Winter pruning (LO3) (25 minutes) | 20% |
Practical | b. Continuous assessment, reinforced by reflective record-keeping (LO1 & 2) | 80% |
Key learning resources Goldammer, T., 2015. Grape grower’s handbook. 2nd ed. Centreville, VA: Apex. Kemp, B. and Rice, E., 2012. The winegrowers’ handbook: a practical guide to setting up a vineyard and winery in the UK. London: Posthouse Publishing. |
Study and Research Skills
AQSC Approval date: 24 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)
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Module Level 4 | Module Credits 15 | Pre-Requisites None | ||||
Minimum Study Time (Hours)
| 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, online search, 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 explored, and different types of research design are discussed. The module will outline the importance of academic and research integrity, and the consideration that must be given to safety and ethics when conducting research. Quantitative data analysis and inferential statistics are introduced to support students with the analysis of data collected as part of their degree, as well as with the interpretation of published research. Students will use spreadsheets and statistical software to perform data analysis.
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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, with an average mark of 40% to pass (LO1-4) | 100% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | Portfolio of exercises, with an average mark of 40% to pass (LO1-4) | 100% | ||||
Key learning resources Anglia Ruskin University, 2017. Guide to the Harvard system of referencing. [online]. Available at:<https://libweb.anglia.ac.uk/referencing/harvard.htm.> [Accessed: 19th March 2018]. Braun, V. and Clarke, V., 2013. Successful qualitative research: a practical guide for beginners. London: Sage. CETL-AURS, 2012. Engage in research. [online] Available at:< http://www.engageinresearch.ac.uk/>. [Accessed: 19th March 2018]. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell Science. Gustavii, B., 2017. How to write and illustrate a scientific paper. 3rd ed. Cambridge: Cambridge University Press. Rowntree, D., 2000. Statistics without tears: an introduction for non-mathematicians. London: Penguin Books. |
Understanding Wine Styles
AQSC Approval date: 24 August 2018 | ||||
Module Code PCUWS4 | Module Title Understanding Wine Styles | Module Leader Paul Harley | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdA Wine Business (Core) BA (Hons) International Wine Business (Core) FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||
Module Level 4 | Module Credits 15 | Pre-Requisites None | ||
Minimum Study Time
| Contact Hours
40 hours
| Work based learning None | Semester
1 | |
Scheduled teaching – 40 hours
| ||||
Module Content This module will introduce students to the key wine producing regions of the world, to their individual characteristics and to their differences. By the end of the module students will be able to recall and identify the practices influencing the principal wines of the world. · The key wine producing regions of the world. · The effect of key factors influencing the style, quality and price of the wines produced, including location, soil, climate and viticultural and vinification practice. · The legal requirements for the labelling of still, sparkling and fortified wines for sale within the European Union. · The use of the WSET Level 3 systematic approach to tasting to produce tasting notes and assess the quality of wines. The content of this module will cover the syllabus for the Wine and Spirits Education Trust (WSET) Level 3 Award in Wine, and students will be invited to take the WSET Level 3 exam as an optional additional qualification.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Examination | Tasting/theory exam (LO1-3) (2 hours) | 100% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | Written report (LO1-3) (3000 words) | 100% |
Key learning resources Johnson, H. and Robinson, J., 2013. The world atlas of wine. 7th ed. London: Mitchell Beazley. Stevenson, T., 2011. The Sotheby’s wine encyclopaedia. 5th ed. London: Dorling Kindersley. WSET, 2016. Understanding wines: explaining style and quality. London: WSET. |
Wine Sensory Evaluation
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
| Work based learning None | Semester 2 | |||
Scheduled teaching – 40 hours
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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. Written report on major components in wine (LO3-4) (1800 words) | 100% | ||||
Key learning resources Iland, P., Bruer, N., Ewart, A., Markides, A. and Sitters, J., 2012. Monitoring the winemaking process from grapes to wine: techniques and concepts. 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.
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Level 5 Modules
Vineyard Management
AQSC Approval date: 24 August 2018 | ||||
Module Code PCVM5 | Module Title Vineyard Management | Module Leader Chris Foss | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture and Oenology (Core) | |||
Module Level 5 | Module Credits 30 | Pre-Requisites Vineyard Establishment | ||
Minimum Study Time (hours) 300 | Contact Hours 80 | Work based learning None | Semester Year | |
Scheduled teaching – 71 hours Practical – 9 hours
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Module Content This modules provides students with a thorough knowledge and understanding of grapevine physiology, then enables them to apply this to develop strategies for managing vineyards, including the management of grapevine pests and diseases. The module will cover the following:
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Coursework | a. Vineyard management report (LO2) (1800 words) b. Grapevine protection information resource (LO3) (2400 words) | 30%
40% |
Examination | c. Exam on grapevine physiology (LO1) (1 hour) | 30% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Vineyard management report (LO2) (1800 words) b. Grapevine protection information resource (LO3) (2400 words) | 30% 40% |
Examination | c. Exam on grapevine physiology (LO1) (1 hour) | 30% |
Key learning resources Creasy G. L. and Creasy. L. L., 2009. Grapes. Wallingford: CABI Publishing. Jackson, R. S., 2014. Wine science: principles and applications. 4th ed. London: Academic Press. Iland P., Dry, P. Proffitt, T. Tyerman , S., 2011. The grapevine: from the science to the practice of growing vines for wine. Campbelltown: Patrick Iland Wine Promotions. Sadava D.E., Hillis D.M., Heller H. C. and Hacker I., 2016. Life: the science of biology. 11th ed. Sunderland, MA: WH Freeman. Wilcox, W.F., Gubler, W.D., Uyemoto, J.K, 2015, Compendium of grape diseases, disorders and pests. 2nd ed. St Paul, MN. American Psychopathological Society. |
Wine Production and Analysis
AQSC Approval date: 24 August 2018 | ||||
Module Code PCWPA5 | Module Title Wine Production and Analysis | Module Leader Tony Milanowski | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core) BSc (Hons) Viticulture & Oenology (Core) | |||
Module Level 5 | Module Credits 30 | Pre-Requisites Fundamentals of Wine Science | ||
Minimum Study Time (Hours)
| Contact Hours
80 | Work based learning None | Semester
Year | |
Scheduled teaching – 60 hours Practical – 20 hours | ||||
Module Content This module explores alcoholic fermentation, and subsequent winery operations, in considerable depth, enabling students to take key decisions in a commercial winemaking environment. Students will also be introduced to sensory and laboratory techniques for analysing and evaluating still and sparkling wine. The module will cover the following: · The microbiological processes of alcoholic and malolactic fermentations, including an introduction to yeast & bacteria metabolism. · Pomace wine vinifications processes · Post-alcoholic fermentation processing, including; oak maturation, clarification and stabilisation. · Wine packaging considerations and operations. · Prevention and treatment of the major problems in wine, including instabilities and microbial spoilage. · Methods for the laboratory analysis of wine, including; chromatography, distillation, spectrophotometry. · Application of sensory evaluation to wine production.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||
Assessment |
| Weighting |
Coursework | a. Winemaking trial report (LO1) (1500 words) b. Poster (LO3) c. Portfolio of analysis (LO4) (1500 words) | 25%
25% 25% |
Examination | d. Winemaking exam (LO2) (1 hour) | 25% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Coursework | a. Winemaking trial report (LO1) (1500 words) b. Poster (LO3) c. Portfolio of analysis (LO4) (1500 words) | 25%
25% 25% |
Examination | d. Winemaking exam (LO2) (1 hour) | 25% |
Key learning resources Considine, J. A. and Frankish, E., 2014. A complete guide to quality in small-scale wine making. Oxford: Academic Press. Heymann, H. and Ebeler, S.E., 2017. Sensory and instrumental evaluation of alcoholic beverages. London: Academic Press. Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E., 2013. Chemical analysis of grapes and wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. Jackson R. S., 2014. Wine science: principles and applications. 4th ed. London: Academic Press. Kemp, S.E., Hollowood, T. and Hort, J., 2009. Sensory evaluation: a practical handbook. Chichester: Wiley-Blackwell.
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Winery Practical Skills
AQSC Approval date: 24 August 2018 | ||||
Module Code PCWPS5 | Module Title Winery Practical Skills
| Module Leader Sarah Midgley | ||
Centre which owns module | Plumpton College | |||
Programme(s) to which module belongs | FdSc Wine Production (Core)
| |||
Module Level 5 | Module Credits 15 | Pre-Requisites Fundamentals of Wine Science | ||
Minimum Study Time (Hours) 150 | Contact Hours 80 | Work based learning None | Semester Year | |
Practical – 80 hours | ||||
Module Content This practical module enables students to learn key winery skills, from grape processing to bottling. Practical skills will be assessed throughout the module, and students will be required to keep a reflective log of their progress. The module will start with a compulsory two-day winery health and safety workshop, delivered before commencing the main activities of this module. This module will cover the following winery interventions: · Grape processing: de-stemming/crushing, pressing · Use of sulphur dioxide and other must treatments · Must adjustment, including; chaptalisation, de-acidification, clarification · Yeast and bacterial inoculation · Fermentation monitoring and control · Wine stabilisation, use of fining agents · Use of barrels and other oak products · Wine clarification and filtration · Sanitation, sterilising and bottling · Bottling, riddling and disgorging sparkling wine Work-based skills will be reinforced through the student maintaining a reflective log to record the development of their winery practical skills. Students will also develop knowledge and understanding of legislation relating to; EU and UK wine production, trading standards, food safety, and relevant occupational health and safety. This module is delivered on-site in the Plumpton Estate commercial winery, which produces award winning still and sparkling wines. | ||||
Learning Outcomes To achieve credit for this module, students must be able to:
| ||
First Sit | ||
Assessment |
| Weighting |
Examination | a. Exam (LO3) (25 minutes) | 20% |
Practical | b. Continual assessment, reinforced by reflective record keeping (LO1-2) | 80% |
Referral (capped at 40%) | ||
Assessment |
| Weighting |
Examination | a. Exam (LO3) (25 minutes) | 20% |
Practical | b. Continual assessment, reinforced by reflective record keeping (LO1-2) | 80% |
Key learning resources Considine, J. A. and Frankish, E., 2014. A complete guide to quality in small-scale wine making. London: Academic Press. Iland, P., Bruer, N., Edwards, G., Weeks, S. and Wilkes, E., 2013. Chemical analysis of grapes and wine: techniques and concepts. 2nd ed. Campbelltown: Patrick Iland Wine Promotions. Jackson, R. S., 2014. Wine science: principles and application. 4th ed. London: Academic Press. |
Work Placement
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 | FdA Wine Business (Core) FdSc Applied Animal Behaviour and Conservation (Core) FdSc Equine Science and Coaching (Core) FdSc Wine Production (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 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:
| ||||||
First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | Placement report (LO1-LO3) (4200 words) Presentation (LO4) | 70%
30% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | 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: CreateSpace Independent Publishing Platform. Herbert, I. and Rothwell, A., 2004. Managing your placement: a skills-based approach. Basingstoke: Palgrave McMillan.
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Independent Enquiry
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. | ||||||
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:
| ||||||
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. |
Research Methods and Statistics
AQSC Approval date: 24 August 2018 | ||||||
Module Code PCRMS5 | Module Title Research Methods and Statistics | Module Leader Andrew Atkinson | ||||
Division which owns module | Plumpton College | |||||
Programme(s) to which module belongs | FdSc Wine Production (Elective) BSc (Hons) Viticulture and Oenology (Core) BA (Hons) International Wine Business (Core) FdA Wine Business (Elective) FdSc Applied Animal Behaviour and Conservation (Elective) | |||||
Module Level 5 | Module Credits 15 | Pre-Requisites Study and Research Skills | ||||
Minimum Study Time 150 hours | Contact Hours 60 | Work based learning
| Semester Year | |||
Scheduled teaching – 60 hours: · Teaching to run through to Easter in Semester 2. · Input around research proposal elements (e.g. identifying a topic and experimental design) supported by sessions run within individual programmes. | ||||||
Module Content The Research Methods and Statistics module builds upon content covered in the Level 4 Study and Research Skills module. This Level 5 module provides the student with the skills required to critically evaluate research, to statistically analyse and interpret quantitative data/analyse and interpret qualitative data. The module has a strong applied and practical focus; the statistical methods are introduced through hands-on sessions using a statistical software package, and one of the assessments leads to the design of a Level 6 research project proposal. The module will cover the following aspects: · The identification of appropriate sources of information to support research, including the critical evaluation of published work. · Communication of research to a variety of audiences and in different formats. · The identification of viable research problems and the selection of appropriate research strategies, taking into consideration the safety and ethical aspects of research. · The collection and analysis of data using a range of statistical methods, including parametric and non-parametric methods, and multivariate techniques.
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Learning Outcomes To achieve credit for this module, students must be able to:
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First Sit | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis, (LO3-4) | 50% 50% | ||||
Referral (capped at 40%) | ||||||
Assessment |
| Weighting | ||||
Coursework | a. Research proposal (LO1-2) (1500 words) b. Portfolio of statistical analysis (LO3-4) | 50% 50% | ||||
Key learning resources Bryman, A. and Bell, E. 2015. Business Research Methods. Dytham, C., 2010. Choosing and using statistics: a biologist’s guide. 3rd ed. Chichester: Wiley-Blackwell. Fowler, J., Cohen, L. and Jarvis, P., 1998. Practical statistics for field biology. 2nd ed. Chichester: Wiley-Blackwell. Markman, R., Markman, P. T. and Waddell, M. L., 2001. 10 steps in writing the research paper. Hauppauge: New York. McDonald, J. H., 2014. Handbook of biological statistics. [on-line] Available at: <http://www.biostathandbook.com> [Accessed 16th September 2016]. Petrie, A. and Watson, P., 2013. Statistics for veterinary and animal science. 3rd ed. Oxford: Blackwell Publishing. Ridley, D., 2012. The literature review: a step-by-step guide for students. 2nd ed. London: Sage. Ruxton, G. F. and Colegrove, N., 2016. Experiment design for the life sciences. 4th ed. Oxford: Oxford University Press. Silverman, D. 2010. Qualitative Research. London : Sage. Walliman, N., 2011. Your research project: designing and planning your work. 3rd ed. London: Sage. Welham, S.J., Gezan, S.A., Clark, S.J. and Mead, A., 2014. Statistical methods in biology: Design and analysis of experiments and regression. Boca Raton: CRC Press. Plus GenStat Teaching & Learning on-line help and guides, accessible from within the software and online. |
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