Wine Studies

General Information

Wine is a major agricultural export for Australia and an important industry for the country’s economy.  At an industry level, students will be introduced to the history and evolution of this exciting industry and the laws, policies and agreements that affect its production and distribution worldwide. At the product level, students will study the winemaking process and learn to distinguish among different types of viticultural sites to identify those best suited to premium wine production. The contribution that wine inventories make to hotel and restaurant profitability is also considered. A major component of this subject is a professional wine tasting program, which provides hands-on experience in evaluating a broad range of grape varieties and explores the relationship between wines with food.

  • Academic unit: Bond Business School
    Subject code: HRTM11-100
    Subject title: Wine Studies
    Subject level: Undergraduate
    Semester/Year: May 2019
    Credit points: 10.000
  • Timetable: https://bond.edu.au/timetable
    Delivery mode: Standard
    Workload items:
    • Lecture: x12 (Total hours: 24) - Lecture
    • Workshop: x12 (Total hours: 24) - Workshop
    • Personal Study Hours: x12 (Total hours: 72) - Recommended study time & reviewing materials
    Attendance and learning activities: Attendance at all class sessions is expected. Students are expected to notify the instructor of any absences with as much advance notice as possible.
  • Prescribed resources:

    Others

    • Steven Knight (2018). Wine Studies Course Notes and Practical Work-Book. Ilearn
    After enrolment, students can check the Books and Tools area in iLearn for the full Resource List.
    iLearn@Bond & Email: iLearn@Bond is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.

    To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
Academic unit: Bond Business School
Subject code: HRTM11-100
Subject title: Wine Studies
Subject level: Undergraduate
Semester/Year: May 2019
Credit points: 10.000

Enrolment requirements

Requisites:

Nil
Assumed knowledge:

Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.

Restrictions:

Nil

Assurance of learning

Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.

At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.

Program Learning Outcomes (PLOs)

Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.

Find your program

Subject Learning Outcomes (SLOs)

On successful completion of this subject the learner will be able to:

  1. Describe the history and evolution of the Australian wine industry and key events, technological and scientific innovations that have contributed to the growth of Australian wine sales in both the domestic and international markets.
  2. Describe the important laws regarding wine (i.e., in relation to the production, sales and distribution of Australian wine in both domestic and international markets) and the organisations responsible for implementing and monitoring those laws.
  3. Evaluate why some viticulture sites are better suited for the production of various varietals of wine than others.
  4. Describe the inputs and processes for making the various styles of wine: white, red, sparkling and fortified.
  5. Identify key issues in the contribution of wine inventories to the financial performance of various venue types including the correct procedures for the storage and handling of wines.
  6. Critically assess wines by sensory evaluation and describe, using the correct descriptive terminology, the defining attributes of the various grape varieties being assessed and any faults detected.
  7. Identify key issues with regard to wine consumption and health, as well as the responsible service of alcoholic beverages.

Generative Artificial Intelligence in Assessment

The University acknowledges that Generative Artificial Intelligence (Gen-AI) tools are an important facet of contemporary life. Their use in assessment is considered in line with students’ development of the skills and knowledge which demonstrate learning outcomes and underpin study and career success. Instructions on the use of Gen-AI are given for each assessment task; it is your responsibility to adhere to these instructions.

  • Type Task % Timing* Outcomes assessed
    Paper-based Examination (Closed) Comprehensive final examination. 30% Final Examination Period 1,4
    Essay Assignment - Individual Written Report (approx 2,500 words). Students will be given assignment topics during week 1 (one) lecture. 30% Week 9 1,2,3,6
    Skills Assignment Review of practical sensory evaluation workbook maintenance and wine assessment diary. 10% Week 10 1,4,5
    Skills Test Sensory evaluation masked tasting. Assesses student ability to recognise and discuss the attributes of wines using knowledge and insights gained in class. 20% Week 12 1,2,3,4,6,7
    *In-Class Quiz - Individual Quiz weeks 3.5.7.9,11. Questions relate to the work covered in the previous weeks 10% Fortnightly 1,4
    • * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
    • C = Students must reach a level of competency to successfully complete this assessment.

  • Assessment criteria

    High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking.
    Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas.
    Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above.
    Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment.
    Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines.

    Quality assurance

    For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.

Type Task % Timing* Outcomes assessed
Paper-based Examination (Closed) Comprehensive final examination. 30% Final Examination Period 1,4
Essay Assignment - Individual Written Report (approx 2,500 words). Students will be given assignment topics during week 1 (one) lecture. 30% Week 9 1,2,3,6
Skills Assignment Review of practical sensory evaluation workbook maintenance and wine assessment diary. 10% Week 10 1,4,5
Skills Test Sensory evaluation masked tasting. Assesses student ability to recognise and discuss the attributes of wines using knowledge and insights gained in class. 20% Week 12 1,2,3,4,6,7
*In-Class Quiz - Individual Quiz weeks 3.5.7.9,11. Questions relate to the work covered in the previous weeks 10% Fortnightly 1,4
  • * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
  • C = Students must reach a level of competency to successfully complete this assessment.

Study Information

Submission procedures

Students must check the iLearn@Bond subject site for detailed assessment information and submission procedures.

Policy on late submission and extensions

A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.

Academic Integrity

University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.

Bond University utilises Originality Reporting software to inform academic integrity.

Feedback on assessment

Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.

Accessibility and Inclusion Support

If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.

Additional subject information

Students enrolling in this subject must be 18 years of age or older. Subject Notes and Practical Workbook will be available from ilearn and a hard copy will be required in class. As part of the requirements for Business School quality accreditation, the Bond Business School employs an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.

Subject curriculum

Approved on: Mar 25, 2019. Edition: 3.1
Last updated: Nov 16, 2022
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