Course Descriptors
Programme:
Bachelor of Viticulture and Winemaking
Qualifications:
Bachelor of Viticulture and WinemakingAwarded at Level 7

NMIT Academic Board Approved 24/7/14

Version 14/1/00Effective from 1 January 2015

Version 14/1/01: 23 February 2015 Effective from 1 January 2015

Version 14/1/02: TBC Effective from 20 July 2015

Page 1 of 54


COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING
VERSION 14/1/02: TBC2015 EFFECTIVE FROM 20 JULY 2015

Page 1 of 54

Table of Contents

BVW501 Āronga Māori and Viticultural Practices

BVW502 Wine Production

BVW503 Wine Chemistry and Analysis

BVW504 Tāne rāua ko ro and Rongo and Plant Science

BVW505 Papatūaānuku and Soil Science

BVW506 Industry Practice – Vineyard

BUS501 Business Environment

MGT530 Principles of Management

MKT571 Principles of Marketing

RES502 Research and Communication Skills

BVW601 Te Tai Ao and Vineyard Management

BVW602 Wine Science

BVW603 Kaitiakitanga and Vineyard Bio-Protection

BVW604 Winery and Vineyard Engineering

BVW605 Applied Research

BVW606 Industry Practice – Winery

MKT672 Marketing Applications

MGT632 Operations Management

RES602 Statistics and Experimental Design

BVW701 Grapevine Physiology

BVW702 International Wine Industry

BVW703 Kaitiakitanga & Sustainable Grape and Wine Production

BVW704 Winery Layout and Design

BVW706 Applied Industry Project

BUS701 Business Project

SPECIALIST DEFINITIONS:

The list of academic terminology and the glossary of Māori terms – Kupu - are located in the NMIT Academic Statute Section 2 Definitions.

The definitions of additional specialist terms relevant to the Programme are listed below:


Āronga Māori / Māori world view
Tāne rāua ko ro / The personification of the forest
Rongo / The personification of cultivated food
Papatūānuku / Mother Earth
Kaitiakitanga / Guardianship
Te Tai Ao / The natural world
Fertigation / The application of fertilisers, soil amendments or other water soluble products through an irrigation system
Tangata whenua / Indigenous people of the land
Mana whenua / Indigenous territorial rights
Mātauranga / Knowledge, education

BVW501Āronga Māori andViticultural Practices

This version
Effective from: / Version 14102
20 July 2015
Previous Version: / 14101
NMIT Credits / 15
Level / 5
EFTS / 0.125
Teaching hours / 75
Supervised and assessed work based training hours / 0
Total hours of self-directed learning / 75
Total hours of student learning / 150

*Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training.

**Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc.

Pre-requisites: / None
Co-requisites: / None
Alignment to the Graduate Profile: / This course providesan introduction to Industry Practices;Practical Skills; Problem-solving Techniques; Viticulture Knowledge and Skills. Refer Programme Regulations s. 16.1 Graduate Outcome Statement
Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy.Refer Programme Regulations s. 7 Core Transferrable Skills
Course Aim: / This course provides students with core viticultural knowledgeincludingclimate, common grape varieties, canopy management, basic plant and grapevine physiology, plant husbandry and rootstocks within a viticultural context.

LEARNING OUTCOMES

On successful completion of this course students will be able to:
Learning Outcome 1: / Discuss the origin and structure of the New Zealand wine industry
Learning Outcome 2: / Explain the morphology, physiology and phenology of grapevines
Learning Outcome 3: / Describe the ampelographic (viticultural) and oenological characteristics of the common grape varieties and rootstocks
Learning Outcome 4: / Examine factors contributing to climate and its effects on grapevines
Learning Outcome 5: / Interpret implications of the phenological events of grapevines on vineyard management
Learning Outcome 6: / Develop a canopy management and pruning strategy
Learning Outcome 7: / Explain the relationship between a range of factors affecting wine quality

This course does not contain unit standards.

ASSESSMENT AND RESULTS

Basis of Assessment: / Achievement Based assessment for theory assessment and overall course grade
Methods of Assessment: / Methods / Learning Outcomes / % Weightings
Assignment / 1 / 15
Assignment / 3 & 4 / 40
Case Study Assignment / 2, 5,6, 7 / 45
Assessment Results: / Results for Achievement Based assessments are given in percentage marks
Course Results*: / AC-NMIT-06
Requirements for Successful Course Completion: /
  • Meet all learning outcomes
  • Gain a course result of C or higher

Requirements for Distinction (Course) /
  • Meet all learning outcomes
  • A+ (85% – 100%), A (80% – 84%), A- (75% – 79%)

Requirements for Merit (Course): /
  • Meet all learning outcomes
  • B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)


LEARNING AND TEACHING

Learning and Teaching Approaches: /
  • Classroom activity
  • Online activity
  • Field trips
  • Practical demonstrations
  • Tutorials
  • Guided independent learning

Learning and Teaching Resources: /
  • Course handbook
  • Tutor
  • Tutorial assistant
  • Classrooms equipped with computer and data projector
  • NMIT Moodle
  • Field trips to local vineyards
  • NMIT on-site vineyard
  • Library including online resources

BVW502Wine Production

This version
Effective from: / Version 14102
20 July 2015
Previous Version: / 14101
NMIT Credits / 15
Level / 5
EFTS / 0.125
Teaching hours / 75
Supervised and assessed work based training hours / 0
Total hours of self-directed learning / 75
Total hours of student learning / 150

* Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training.

**Self-directed learning hoursare hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

Pre-requisites: / None
Co-requisites: / None
Alignment to the Graduate Profile): / This course providesan introduction to:Industry Practices; Practical Skills; Problem-solving Techniques; Scientific Principles; Winemaking Knowledge and Skills; Regulation and Environmental Management;Refer Programme Regulations s. 16.1 Graduate Outcome Statement
Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills
Course Aim: / This course provides a comprehensive introductionto the theory of wine production and establishes skills and knowledge necessary to work in a winery. Students make their own wine as part of a project and their sensory evaluation skills will be developed through regular wine tasting.

LEARNING OUTCOMES

On successful completion of this course students will be able to:
Learning Outcome 1: / Evaluate a range of table wines using sensory skills
Learning Outcome 2: / Apply winemaking principles to plan and produce several styles of wine as part of a team or individually
Learning Outcome 3: / Apply an understanding of fermentation kinetics and management to a winemaking project
Learning Outcome 4: / Operate winemaking equipment and perform winemaking tasks

This course does not contain unit standards.

ASSESSMENT AND RESULTS

Basis of Assessment: / Achievement Based assessment for theory assessment and overall course grade
Methods of Assessment: / Methods / Learning Outcomes / % Weightings
Practical exercise / 1 / 20%
Project / 1,2,3,4 / 55%
Test / 2, 3 / 15%
Off campus project / 1 / 10%
Assessment Results: / Achievement Based assessment for theory assessment and overall course grade
Course Results*: / AC-NMIT-06
Requirements for Successful Course Completion: /
  • Meet all learning outcomes
  • Gain a course result of C or higher

Requirements for Distinction (Course): /
  • Meet all learning outcomes
  • A+ (85% – 100%), A (80% – 84%), A- (75% – 79%)

Requirements for Merit (Course): /
  • Meet all learning outcomes
  • B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)


LEARNING AND TEACHING

Learning and Teaching Approaches: /
  • Classroom/Laboratory activity
  • Online activity
  • Practical demonstrations
  • Residential Workshop
  • Tutorials
  • Guided independent learning

Learning and Teaching Resources: /
  • Course handbook
  • Tutor and tutorial assistant
  • Classrooms equipped with computer and data projector
  • NMIT Moodle
  • Specialist guest speakers
  • NMIT Winery Laboratory
  • NMIT Winery
  • NMIT Tasting facilities
  • Computer lab
  • Video conference facilities
  • Library including online resources

BVW503Wine Chemistry and Analysis

This version
Effective from: / Version 14102
20 July 2015
Previous Version: / 14101
NMIT Credits / 15
Level / 5
EFTS / 0.125
Teaching hours / 75
Supervised and assessed work based training hours / 0
Total hours of self-directed learning / 75
Total hours of student learning / 150

*Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training.

**Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

Pre-requisites: / None
Co-requisites: / None
Alignment to the Graduate Profile: / This course provides an introduction to:Industry Practices; Practical Skills; Data Analysis; Problem Solving Techniques; Scientific Principles; Winemaking Knowledge and Skills; Regulation and Environmental Management; Refer Programme Regulations s. 16.1 Graduate Outcome Statement
Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills
Course Aim: / This course provides a foundation in chemistry and microbiology applicable to wine analysis and wine production. Students will develop skills in the common wine analysis required throughout wine production, while emphasising laboratory safety.

LEARNING OUTCOMES

On successful completion of this course students will be able to:
Learning Outcome 1: / Apply a range of chemical concepts to winemaking and analysis
Learning Outcome 2: / Describe the basic morphology of microorganisms responsible for primary fermentation, malolactic fermentation and spoilage
Learning Outcome 3: / Accurately perform then interpret results of a range of laboratory techniques
Learning Outcome 4: / Manipulate metric units of dilution and dilution schemes

This course does not contain unit standards.

ASSESSMENT AND RESULTS

Basis of Assessment: / Achievement Based assessment for theory assessment and overall course grade
Methods of Assessment: / Methods / Learning Outcomes / % Weightings
Test / 1 / 20
Assignment / 1,2, 3 & 4 / 40
Assignment / 1,2 / 30
Practical exercise / 1, 3 & 4 / 10
Assessment Results: / Results for Achievement Based assessments are given in percentage marks
Course Results: / AC-NMIT-06
Requirements for Successful Course Completion: /
  • Meet all learning outcomes
  • Gain a course result of C or higher

Requirements for Distinction (Course): /
  • Meet all learning outcomes
  • A+ (85% – 100%), A (80% – 84%), A- (75% – 79%)

Requirements for Merit (Course): /
  • Meet all learning outcomes
  • B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)


LEARNING AND TEACHING

Learning and Teaching Approaches: /
  • Classroom/Laboratory activity
  • Online activity
  • Practical demonstrations
  • Residential Workshop
  • Tutorials
  • Guided independent learning

Learning and Teaching Resources: /
  • Course handbook
  • Tutor and tutorial assistant
  • Classrooms equipped with computer and data projector
  • NMIT Moodle
  • Hand-outs
  • Specialist guest speakers
  • NMIT Chemistry laboratory
  • NMIT Winery laboratory
  • NMIT Tasting facilities
  • Computer lab
  • Video conference facilities
  • Library including online resources

BVW504Tāne rāua ko roand Rongo and Plant Science

This version
Effective from: / Version 14102
20 July 2015
Previous Version: / 14101
NMIT Credits / 15
Level / 5
EFTS / 0.125
Teaching hours / 75
Supervised and assessed work based training hours / 0
Total hours of self-directed learning / 75
Total hours of student learning / 150

*Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training.

**Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

Pre-requisites: / None
Co-requisites: / None
Alignment to the Graduate Profile: / This course provides an introduction to:Industry Practices; Practical Skills; Problem-solving Techniques; Scientific Principles; Viticulture Knowledge and Skills; Refer Programme Regulations s. 16.1 Graduate Outcome Statement
Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Literacy; Numeracy; Digital Literacy; Refer Programme Regulations s. 7 Core Transferrable Skills
Course Aim: / This course provides an introduction to the structure and function of plants, with particular emphasis on the grapevine. Students will gain an understanding of the principles underlying how environmental factors affect growth in a range of plant types, as a prerequisite to being able to modify these factors to advantage.

LEARNING OUTCOMES

On successful completion of this course students will be able to:
Learning Outcome 1: / Develop an understanding of the plant kingdom
Learning Outcome 2: / Describe plant cell types and their components, and plant tissue types and their function
Learning Outcome 3: / Describe the structure and function of plant roots, stems and leaves
Learning Outcome 4: / Describe the structure and function of flowers and fruits and explain the process of plant reproduction.
Learning Outcome 5: / Demonstrate an understanding of the basic principles behind plant photosynthesis and respiration
Learning Outcome 6: / Describe transpiration, translocation and water movement in plants, and the function of plant hormones
Learning Outcome 7 / Interpret and describe the structure of plant cells, tissues and organs using microscopes

This course does not contain unit standards.

ASSESSMENT AND RESULTS

Basis of Assessment: / Achievement Based assessment for theory assessment and overall course grade
Methods of Assessment: / Methods / Learning Outcomes / % Weighting
Test / 1-6 / 10
Report / 1- 4,, 7 / 35
Assignment / 1- 6 / 15
Test / 1- 6 / 40
Assessment Results: / Results for Achievement Based assessments are given in percentage marks
Course Results: / AC-NMIT-06
Requirements for Successful Course Completion: /
  • Meet all learning outcomes
  • Gain a course result of C or higher

Requirements for Distinction (Course): /
  • Meet all learning outcomes
  • A+ (85% – 100%), A (80% – 84%), A- (75% – 79%

Requirements for Merit (Course): /
  • Meet all learning outcomes
  • B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)


LEARNING AND TEACHING

Learning and Teaching Approaches: /
  • Classroom/Laboratory activity
  • Online activity
  • Practical demonstrations
  • Residential Workshop
  • Tutorials
  • Guided independent learning

Learning and Teaching Resources: /
  • Course handbook
  • Tutor
  • Tutorial assistant
  • Classrooms equipped with computer and data projector
  • NMIT Moodle
  • NMIT Chemistrylaboratory
  • Library including online resources

BVW505 Papatūaānuku andSoil Science

This version
Effective from: / Version 14102
20 July 20 July 2015
Previous Version: / 14101
NMIT Credits / 15
Level / 5
EFTS / 0.125
Teaching hours / 75
Supervised and assessed work based training hours / 0
Total hours of self-directed learning / 75
Total hours of student learning / 150

*Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training.

**Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

Pre-requisites: / None
Co-requisites: / None
Alignment to the Graduate Profile: / This course provides an introduction to:Industry Practices; Practical Skills; Problem-solving Techniques; Scientific Principles; Viticulture Knowledge and Skills; Regulation and Environmental Management;Refer Programme Regulations s. 16.1 Graduate Outcome Statement
Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills
Course Aim: / The course provides an introduction to the study of soils. Soil formation, soil parent material and profiles are discussed. Physical properties including texture, structure, and soil moisture are covered.

LEARNING OUTCOMES

On successful completion of this course students will be able to:
Learning Outcome 1: / Describe the process of soil formation
Learning Outcome 2: / State the physical and chemical properties of soil
Learning Outcome 3: / Develop an understanding of the New Zealand soil classification system
Learning Outcome 4: / Analyse the suitability of different soil types for the production of grapes for wine and recommend an appropriate soil enrichment programme
Learning Outcome 5: / Demonstrate knowledge of plant-soil-water relationships
Learning Outcome 6: / Explain the importance of organic matter and humus in soils and the role of soil organisms

This course does not contain unit standards.

ASSESSMENT AND RESULTS

Basis of Assessment: / Achievement Based assessment for theory assessment and overall course grade
Methods of Assessment: / Methods / Learning Outcomes / % Weighting
Report / 6 / 20
Report / 1,2 & 3 / 35
Assignment / 4 / 20
Portfolio / 1-6 / 25
Assessment Results: / Results for Achievement Based assessments are given in percentage marks
Course Results*: / AC-NMIT-06
Requirements for Successful Course Completion: /
  • Meet all learning outcomes
  • Gain a course result of C or higher

Requirements for Distinction (Course): /
  • Meet all learning outcomes
  • A+ (85% – 100%), A (80% – 84%), A- (75% – 79%)

Requirements for Merit (Course): /
  • Meet all learning outcomes
  • B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)


LEARNING AND TEACHING