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Unit of Study MNG20007 - Wine Studies (2014)

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Unit Snapshot

  • Enrolment information

    N/A

Unit description

Introduces students to the wine industry within Australia and overseas, including the history and art of wine making, viticulture, and the role of wine in the hospitality-guest experience. Legislation related to the production, sale, distribution and service of wines will be reviewed. Students develop wine appreciation and evaluation skills through a series of professional sensory wine tasting activities.

Unit content

Topic 1: Historical overview of the wine industry
Topic 2: Wine and food pairing
Topic 3: Wine tasting
Topic 4: Wine production and processes
Topic 5: Viticulture regions and varieties
Topic 6: Legal requirements for the wine industry
Topic 7: Wine storage
Topic 8: Wine service
Topic 9: Wine consumption and health

Availabilities

Location Domestic International
Gold Coast Session 1 Session 1

Learning outcomes and graduate attributes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
Learning outcome count Learning outcome description GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 describe the historical and cultural factors that have influenced the evolution of the wine industry in Australian and international markets
2 examine the processes for the production and sale of various wine styles
3 identify the important requirements for the selection of viticulture regions
4 demonstrate an understanding of the legal requirements for the wine industry in Australian and international markets
5 evaluate the procedures for wine storage, selection and service, including wine-food matching
6 critically assess wines by sensory evaluation and use the correct terminology to describe the defining attributes of the various grape varieties
7 critically discuss key issues in relation to wine consumption and health, including the responsible service of alcohol.

On completion of this unit, students should be able to:

  1. describe the historical and cultural factors that have influenced the evolution of the wine industry in Australian and international markets
    • GA4:
  2. examine the processes for the production and sale of various wine styles
    • GA2:
    • GA4:
  3. identify the important requirements for the selection of viticulture regions
    • GA4:
  4. demonstrate an understanding of the legal requirements for the wine industry in Australian and international markets
    • GA4:
  5. evaluate the procedures for wine storage, selection and service, including wine-food matching
    • GA2:
    • GA4:
  6. critically assess wines by sensory evaluation and use the correct terminology to describe the defining attributes of the various grape varieties
    • GA2:
    • GA4:
  7. critically discuss key issues in relation to wine consumption and health, including the responsible service of alcohol.
    • GA3:
    • GA4:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.