Course details

Summary

Our Viticulture and Winemaking programmes are based in Marlborough, New Zealand's largest viticulture and wine production region.

You will gain an in-depth, professional degree covering both growing grapes (viticulture) and winemaking. It includes a six-week practical vintage, vineyard experience and a final year research project.

One of the strengths of this qualification is the range of tutors and points of view you will receive.

Mix with industry and researchers

You will be taught by well qualified, industry experienced staff and Plant and Food Research scientists. You will be equipped with the knowledge and skills needed to work in the industry because the programme was developed in consultation with key industry players including Period Ricard, Indevin, Wither Hills, Water Force, Wine Marlborough and Plant and Food Research.

Structure and timetable

The Bachelor of Viticulture and Winemaking is a three year full time programme of study. The first year provides a solid foundation in the basics of viticulture and winemaking, the second focuses on further developing and refining technical skills and the third year comprises a mix of higher level viticulture, winemaking and research skills. The third year has significant components of applied research and practical work experience which allow students to specialise in viticulture, winemaking, industry management or a combination of these which best suits their career aspirations and interests.

Total hours if full time - face to face or online - approximately 40 hours per week, based on 4 courses per semester.

Career opportunities and pathways

After you successfully graduate you could gain employment as a viticulturalist, a research and development technician, vineyard manager or owner, wine marketer or winemaker or assistant winemaker. You could also go onto further study.

Entry criteria

Applicants under 20 years old require

Achievement of NCEA Level 3 (60 credits at Level 3 or higher and 20 credits at Level 2 or higher) including:

• A minimum of 14 credits at Level 3 or higher in each of three subjects from the list of approved subjects
• A minimum of 10 credits at Level 2 or higher in English or Te Reo 毛利 made up of: 5 credits in reading or 5 credits in writing; AND

A minimum of

• 10 credits at Level 1 or above in Numeracy, made up of:
• achievement standards - specified achievement standards available through a range of subjects, or
• unit standards - package of three numeracy unit standards (26623, 26626, 26627 - all three required).

For applicants 20 years or over there are no minimum academic requirements. However, applicants will need to provide their curriculum vitae detailing any relevant work experience and academic achievements. The Manager Aviation, Wine & Horticulture will use this information to assess whether the applicant is likely to successfully complete the Bachelor of Viticulture and Winemaking programme.

English language requirements:

All applicants must have a standard of English sufficient to be able to study at this level. Those students whose first language is not English must have:

An International English Language Testing System (IELTS) overall academic score of at least 6.0 (with at least 5.5 in each band), issued within the last two years

OR

The equivalent