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HRTM11-100: Wine Studies

Description

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.

Subject details

TypeUndergraduate
CodeHRTM11-100
EFTSL0.125
FacultyBond Business School
Semesters offered
  • September 2018 [Standard Offering]
  • January 2019 [Standard Offering]
  • May 2019 [Standard Offering]
  • September 2019 [Standard Offering]
  • January 2020 [Standard Offering]
  • May 2020 [Standard Offering]
Credit10
Study areas
  • Hotel and Tourism
Subject fees
  • Commencing in 2018: $4,247
  • Commencing in 2019: $4,290

Learning outcomes

1. Describe the history and evolution of the Australian wine industry and key events, technological and scientific innovations that have contibuted 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.

Enrolment requirements

Requisites: ?

Nil

Restrictions: ?

Nil

Subject outlines

Subject dates

Standard Offering
Enrolment opens12/11/2017
Semester start15/01/2018
Subject start15/01/2018
Cancellation 1?29/01/2018
Cancellation 2?05/02/2018
Last enrolment28/01/2018
Last withdrawal?09/02/2018
Teaching census?09/02/2018
Standard Offering
Enrolment opens18/03/2018
Semester start14/05/2018
Subject start14/05/2018
Cancellation 1?28/05/2018
Cancellation 2?04/06/2018
Last enrolment27/05/2018
Last withdrawal?08/06/2018
Teaching census?08/06/2018
Standard Offering
Enrolment opens15/07/2018
Semester start10/09/2018
Subject start10/09/2018
Cancellation 1?24/09/2018
Cancellation 2?01/10/2018
Last enrolment23/09/2018
Last withdrawal?05/10/2018
Teaching census?05/10/2018
Standard Offering
Enrolment opens11/11/2018
Semester start14/01/2019
Subject start14/01/2019
Cancellation 1?28/01/2019
Cancellation 2?04/02/2019
Last enrolment27/01/2019
Last withdrawal?08/02/2019
Teaching census?08/02/2019