Information for International applicants

international.eit.ac.nz

DIPLOMA IN GRAPEGROWING & WINEMAKING

Qualification Diploma in Grapegrowing and Winemaking

Programme level Level 6

Length Two years

Start dates 20 February and 24 July

Study options Full-time

FeesNZ$ 21,000 per year Please see overleaf for additional costs.

Total number of credits

240

Class timesOn campus classes are usually scheduled between 8.00 am and 5.00 pm Monday - Friday.

Individual study hours

Students should plan to spend ten hours of study per course per week including scheduled classroom time.

Location Napier Campus

ContactInternational Centre Phone: +64 6 974 8902 Email: international@eit.ac.nz

The Diploma in Grapegrowing and Winemaking is a full-time, two year programme which offers stimulating studies and provides a pathway to a career in many aspects of grapegrowing and winemaking.

The programme enables graduates to pursue a professional career in the grapegrowing and winemaking industry.

It is designed to provide graduates with expertise in technical, scientific and managerial skills in grapegrowing and winemaking.

This Diploma in Grapegrowing and Winemaking programme provides a foundation for on-going learning with students being able to choose to further their study and complete the Bachelor of Wine Science or Bachelor of Viticulture.

Students who do not continue their study will be able to take up opportunities for employment in the winemaking and viticulture industries at a technical, supervisory or management level.

STUDY HIGHLIGHTS SUMMARY

• Experienced and highly qualified staff including one

of the world’s top viticulture and wine researchers,

Associate Prof Carmo Saunders-Vasconcelos

• Opportunities for paid work experience in the industry

• Outstanding facilities including a purpose-built,

modern teaching and research winery, a world-class

sensory laboratory, a vineyard and glasshouses

• Fieldtrips and excursions offering students

the opportunity to gain knowledge from and

network with key players in the industry

• Fantastic job opportunities in Hawke’s Bay and

Gisborne, New Zealand’s premium wine regions

• Hawke’s Bay has the highest percentage of Sustainable

Winegrowing NZ (SWNZ) accredited wineries in the country

OCT

20

16

2017ENTRY

ADDITIONAL COSTS• $500 approximately for textbooks (prescribed)

• $1000 approximately for textbooks (recommended)

• $120 approximately for equipment and materials

• $100 approximately for stationery

• Upon completion of degree or diploma studies, students who wish to attend the graduation ceremony will be required to hire academic regalia.

ENTRY CRITERIA

ACADEMIC ENTRY REQUIREMENTS

Applicants must meet degree standard entry requirements. A good understanding of chemistry, physics, and mathematics is essential.

Applicants must be over 18 years of age on 1 February of the year they apply for entry to this programme. Applicants under 18 years of age may be provisionally accepted into the programme but restricted in which courses they are enrolled in until they turn 18 years of age.

ENGLISH LANGUAGE ENTRY REQUIREMENTS

Students are required to have attained an acceptable level of English language fluency. This may be demonstrated in a variety of ways, including successful study in English, approved scores on IELTS (6.0 Academic) with no band score lower than 5.5 or equivalent, or completion of an EIT Hawke’s Bay assessment.

ENTRY WITH CREDIT

You may already have some knowledge or skills that can be recognised as part of your intended study. This may take a number of different forms including study at a private training establishment, workplace training, other tertiary study, life experiences or voluntary work. If you think you may qualify, you may want to apply for Cross Credit or Recognition of Prior Learning.

• Cross Credit is based on the equivalency of courses or qualifications. You would apply for Cross Credit if you have passed a very similar course at the same level.

• Recognition of Prior Learning (RPL) is based on the assessment of your current knowledge and skills. You would apply for RPL if you had gained the relevant knowledge and skills through life experiences and informal learning situations.

You will be asked to provide details of anything that you would like considered as credit toward your intended programme of study, as part of your application.

Applications for RPL and Cross Credit for a course should be made prior to enrolment in that course and no later than two weeks after the start of the course.

For further information and enquiries about RPL and Cross Credit please contact international@eit.ac.nz

DIPLOMA IN GRAPEGROWING & WINEMAKING

FACILITIES Facilities include a purpose-built modern teaching and research winery, sensory laboratory, vineyard, and glasshouses. The world-class laboratory complex is fully equipped for all of the sciences and includes specialist wine analysis equipment and an instrument laboratory that houses advanced chemical analytical instruments including spectrophotometers, High Performance Liquid Chromatograph (HPLC) Gas Chromatograph (GC) and an Atomic Absorption Spectrophotometer (AAS).

The modern Applied Science Building provides a 60-seat tiered lecture theatre and extensive, well-equipped teaching facilities. Within the Applied Science Building is the Food and Wine Visitor Centre which provides a focal point for food and wine industry-related activities, enabling EIT to achieve closer integration with the food and wine industry.

One of New Zealand’s largest wine regions is at our doorstep. The Hawke’s Bay wine industry is extremely supportive of EIT and provides many opportunities for field trips and practical experience in vineyards and wineries.

ASSESSMENTSAssessment consists of tests, examinations, assignments, projects and attendance at compulsory classes (eg, practicals, field trips, residential schools for distance students). Assessment is continuous through the semester, with two weeks for final examinations set aside at the end of each semester.

PRACTICUMCourses in the programme that offer off-campus experiential learning are listed below:

• WSC6.07 Wine Production 1

• WSC6.10 Winegrowing and Winery Experience (Diploma)

ACADEMIC STAFFOur lecturers are highly trained professionals with particular areas of expertise in viticulture and wine science.

We value our partnership with students, and aim to provide quality education in a supportive environment, encouraging personal growth and professional development.

NAME POSITION

Dr Cryn Russell BTech (Hons) Biotech, PhD, Grad Cert Tertiary Education

Rod Chittenden BSc, Teachers Cert, Dip Tchg, Dip Vit&Oen, MSc

Tim Creagh Dip Wine Sci, B App Sci (Viticulture), Dip Marketing

Rachel Croft BAppSci (Wine Sci), BAppSci (Rec & Tourism)

Dr Stewart Field BAppSci, BAppSci (Hons), MAppSci, PhD

Sian Forlong-Ford BSc (Hons), Dip Tch - Tertiary

Dr Petra King MHortSci, DPhil

David Moore BSc (Hons), MSc, Cert Tert Teaching, Grad Dip Wine

Simon Nash BA (Hons), MA (Cantab), MW

Assoc. Prof Carmo Saunders-Vasconcelos

BSc, PhD

All off-campus experiential learning will follow EIT OCEL policy. Elise Montgomery BHortSci, GradDipOen

Dr Amelia McQueen BSc, MSc, PhD

Shaun La Franco BTech (Food Sci), GradDipOen

Dr Chey Dearing BMLS, MSc (Chemistry), PhD

DIPLOMA IN GRAPEGROWING & WINEMAKING

DIPLOMA IN GRAPEGROWING & WINEMAKING

COURSE DESCRIPTIONS

COMPULSORY COURSE NO.

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

SEMESTER OFFERED

BIO5.03

MicrobiologyTo cover the importance of micro-organisms to human affairs and to give a foundation to biology, ecology, taxonomy, and applied aspects of microbiology, including agriculture, industrial, food and wine microbiology. Students are introduced to the different types of micro-organisms in the environment and industry, methods of cultivation and control of microbial growth. There is an emphasis on practical microbiological techniques, including microscopy and aseptic technique.

15 5 1

CHM5.02

General and Inorganic ChemistryTo study current theories of the nature of atoms, molecules and bonding to explain the behaviour of bulk matter. Topics include solutions and chemical equilibrium, gases and models of chemical bonding. Initial preliminary topics are provided to assist students with poor chemical background.

15 5 1

WSC5.04

Grape and Wine ProductionTo provide an overview of the historical development of grape and wine production in New Zealand and around the world. Students are introduced to winemaking principles and basic winemaking processes involved in the production of major wine types. Grape vine physiology, anatomy and annual growth cycle are examined, particularly with regard to fruit development and ripening. This course also covers the identification of grapevine cultivars and the use of hybrids and rootstocks.

Limiting factors in grape and wine production are integrated and emphasised in the treatment of these topics.

15 5 1

BIO5.01

Botany To introduce students to the plant kingdom and classification with an emphasis on angiosperm structure and physiology. Adaptation of basic structures and functions to different environments will be examined with some emphasis on horticultural applications.

15 5 2

STA5.02

Scientific StatisticsTo provide a foundation in the basic practice of statistics, that is explaining and dealing with variability. The orientation is towards the sciences covering both experimental and observational data. The emphasis is on understanding statistical concepts and applying acquired skills to data interpretation by the use of modern software packages. The modern approach to the teaching of statistics is used including use of local data and small projects.

15 5 2

WSC5.02

Wine ScienceTo provide an introduction to the principal chemical analyses that influence wine production, including interactions with microbiology at an elementary level, and the effects of these processes on wine production. Emphasis is also given to competency in wine chemical analysis and calculations required in wine quality control.

P: WSC5.04 Grape and Wine Production, and CHM5.02 General and Inorganic Chemistry or CHM5.03 Organic and Physical Chemistry

15 5 2

The following is a list of courses (subjects) offered in the Diploma in Grapegrowing and Winemaking. Selection of courses is made using the Course Selection Form, which you will find at the end of this document.

Progression through the diploma should follow the programme structure given. Timetables will be scheduled to fit the given programme structure. There are a number of optional courses in this programme but you will only be able to select courses which fit with the timetable. If you wish to take a programme that does not follow the schedule, you will need to discuss this with your Programme Coordinator who will check the timetable and Residential School Timetable.

Courses are offered subject to sufficient numbers applying. In the following descriptions:

P = Pre-requisite = a course that must be passed before enrolment in the present course.

C = Co-requisite = a course that either must be passed or is enrolled in at the same time as the present course.

COMPULSORY COURSE NO.

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

SEMESTER OFFERED

WSC6.06

Sensory ScienceAn introduction to the principles that underlie sensory assessment, particularly those relevant to taste, smell and mouthfeel. It includes the physiology and characteristics of the senses, the application of various sensory testing procedures, and the application of these principles to the sensory assessment of wine, grape juice and some wine faults.

Varietal flavour profiles, regional wine styles and wine faults are also covered.

15 6 1 or 2

VIT6.04

Viticultural ScienceThe subject is structured to blend the practical aspects of grapegrowing with the scientific theory underlying key vineyard operations. Most major events of a vineyard growth cycle are addressed over this two semester subject. There will be a balanced emphasis on how, as well as, why a particular viticultural strategy is employed.

P: WSC5.04 Grape and Wine Production

15 6 Full year

WSC6.07

Wine Production 1A more detailed study than in Grape and Wine Production, of principles and techniques used in table wine production particularly in relation to effects on wine composition and quality. Emphasis will be placed on the importance and relevance of ongoing quality control throughout the winemaking process.

P: BIO5.03 MicrobiologyP: WSC5.02 Wine ScienceThis course includes an excursion.

15 6 Full year

WSC6.10Winegrowing and Winery Experience (Diploma)This course provides an opportunity to gain practical experience at either a commercial winery and/or vineyard.

15 6 Full year

OPTIONAL COURSE NO.

At least 75 credits at Level 5 or above related to viticulture, winemaking or wine science, as approved by the Programme Coordinator. Courses can be selected from the following:

*PHY5.01

Engineering PhysicsTo provide a sufficiently broad-based, yet relevant physics foundation for students in applied sciences. The course covers topics in mechanics, elasticity, fluids, heat and kinetic theory, light, static and dynamic electricity and electromagnetism.

15 5 1

*CHM5.03

Organic and Physical ChemistryTo provide an introduction to organic chemistry functional groups and reactions, thermochemistry and thermodynamics, redox chemistry and chemical kinetics. This course is a continuation from CHM5.02.

15 5 2

PSC5.03

Soil SciencePeople credited with this course will develop skills and an understanding of the physical, chemical and biological properties of soils and their influence on plant production. The formation, classification and distribution of New Zealand soils will also be introduced.

15 5 1

BCM6.02

Structural BiochemistryTo provide an outline of the chemical structures of the major groups of molecules found in living cells (amino acids and proteins, carbohydrates, lipids and nucleic acids). The emphasis is placed on the properties of these substances as building blocks of life and how they interact for cellular function. Also considered are the way in which they control the activities of the cell through transfer of genetic information and through catalysis of the chemical processes essential to growth and development.

P: CHM5.03 Organic and Physical Chemistry

15 6 1

ENG6.10

Food and Beverage EngineeringTo provide students with an understanding of basic engineering concepts relevant to the food and wine industries.

P: PHY5.01 Engineering Physics

15 6 1

DIPLOMA IN GRAPEGROWING & WINEMAKING

COMPULSORY COURSE NO.

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

SEMESTER OFFERED

PSC6.02

Plant PhysiologyTo provide an introduction to the interaction of the whole plant and its physiological processes with environmental factors.

Emphasis will be placed on water movement through the soil-plant-air continuum, mineral nutrition, carbon metabolism, integration of growth and development and interactions of the plant with environmental parameters that affect growth.

P: BIO5.01 Botany

15 6 1

BCM6.01

Metabolic BiochemistryTo provide students with an understanding of major chemical transformation used in living cells to conserve energy and to synthesise essential cellular components. The main metabolic pathways are considered in detail, and the control of metabolism at the molecular level will then be studied.

P: BCM6.02 Structural Biochemistry

15 6 2

CHM6.01

Analytical ChemistryTo introduce the philosophy of the analytical method via a study of commonly used analytical techniques. Includes chromatographic, spectrophotometric and electroanalytical procedures as well as classical wet methods.

P: CHM5.03 Organic and Physical Chemistry

15 6 1

VIT7.09

Vine HealthThis course is designed to build onto the introduction to vine pathology and entomology covered in Grape and Wine Production. An understanding of how these relate to vineyard management and grape quality management will be discussed. Topics will cover the diseases and pests commonly found in vineyards and will consider the different control measures available. The correct identification and understanding of the pest lifecycle will impact on the success of control options. An important part of any vineyard management system is to be able to integrate different control measures, such as biological, cultural and chemical.

P: WSC5.04 Grape and Wine ProductionP: BIO5.03 Microbiology

15 7 1

PSC7.01

Soil ManagementThis course will discuss the responsibilities of the modern agriculturist to maintain and improve soil quality. The major forms of soil degradation, their causes, and management will be evaluated. Students should expect complete this course with an understanding of the impacts of farming practice on soil quality.

P: PSC5.02 Soil Science

15 7 2

WSC5.05

Introduction to Wine BusinessTo provide students with an overview of the international and New Zealand wine making environment, based on a study of the development of the world’s wine industry, the New Zealand industry and New Zealand’s place in the global wine industry.

15 5 2

*Recommended optional courses if planning to enrol in the Bachelor of Viticulture or Bachelor of Wine Science degreeprogramme after qualifying with the Diploma in Grapegrowing and Winemaking.

DIPLOMA IN GRAPEGROWING & WINEMAKING

01 Complete and sign our international student application form

02 Attach certified copies translated into English of your:

• Passport or birth certificate

• Proof of name change (if applicable)

• Evidence of your English language proficiencyie. IELTS or equivalent

• Academic transcripts and qualification certificates

Please note that some programmes may require you to submit additional documentation such as your Curriculum Vitae, portfolio or references. Please check our website for any programme specific documentation required.

03 Send your application to us

The easiest way is to send it by email to international@eit.ac.nz We’d also be happy to accept it by post. You can also now apply online at www.eit.ac.nz/students/international-students

04 We will assess your application and let you know the

outcome as soon as possible

If you are accepted we will send you an Offer of Place along with details of the fees payable. If you do not meet all of the entry criteria we may issue you with a Conditional Offer of Place. You will need to meet all of the conditions as set out on your Offer of Place before you can apply for your Student Visa.

05 Pay your fees and apply for your Student Visa

Once you have accepted your offer to study with us and paid your fees, we will send you a receipt that you will need to submit when applying for your visa. Details on applying for your Student Visa are available on the Immigration New Zealand website www.immigration.govt.nz

06 Let us know your arrival details

Once your visa has been approved you can then book your flights. Please let us know your arrival details whether you’ll be living in EIT accommodation or not. If you are staying in EIT accommodation, we will arrange for you to be collected from the Napier airport for FREE.

Please note that you must be 18 years of age or older when you begin your studies at EIT.

DISCLAIMER. The programme fees, other costs, entry requirements, duration, and programme start dates are for 2016 and are listed as a guide only. All fees shown in the prospectus are in New Zealand dollars and include Goods and Services Tax (GST) at current rates. Programme content is based on current information and may be subject to change. EIT reserves the right to cancel or postpone any programme and shall not be liable for any claim other than that proportion of the programme fee, which the cancelled or postponed portion bears.

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