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Gold Coast Session 1 Session 1

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

AQF level

7

Level of learning

Intermediate

Unit aim

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

Learning outcomes

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.

GA1: , GA2: , GA3: , GA4: , GA5: , GA6: , GA7:
On completion of this unit, students should be able to: 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 texts

  • The prescribed text will be made available through School administration. Details will be published on the Unit Blackboard site: Steven Knight, Wine Studies.
Prescribed texts may change in future teaching periods.