Information for International applicants

international.eit.ac.nz

BACHELOR OF VITICULTUREBACHELOR OF WINE SCIENCEBVIT/BWSC CONCURRENT

STUDENT PROFILE

Name Ben Taylor Jones

Country United States

“The great staff and facilities at EIT have given me the opportunity to learn so much about wine in a beautiful part of New Zealand.”

Qualification Bachelor of Viticulture, Bachelor of Wine Science and BVit/BWSc Concurrent

Programme level Level 7

Length Bachelor of Viticulture - Three years

Bachelor of Wine Science - Three years

Bachelor of Viticulture/Bachelor of Wine Science Concurrent - Four years

Start dates 15 February and 18 July

Study options Full-time

Fees NZ$ 20,500 per year Please see overleaf for additional costs.

Total number of credits

360 - Bachelor of Viticulture

360 - Bachelor of Wine Science

480 - Bachelor of Viticulture/Bachelor of Wine Science (Concurrent)

Class times On campus classes are usually scheduled between 8.00am and 5.00pm Monday to Friday

Individual study hours

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

Location Napier Campus

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

EIT offers you a unique opportunity to complete the Bachelor of Viticulture and Bachelor of Wine Science degrees concurrently.

The Bachelor of Viticulture and the Bachelor of Wine Science offer stimulating studies and provide a pathway to a career in many aspects of winemaking and wine growing.

The Bachelor of viticulture is designed to provide graduates with expertise in husbandry; and technical, scientific and managerial skills in grapegrowing.

The Bachelor of Wine Science is designed to provide graduates with expertise in technical, scientific and managerial skills in winemaking.

Both of these degree programmes provide a foundation for on-going learning, and provide the opportunity for employment in the viticulture and winemaking industries at a technical, supervisory, or management level.

STUDY HIGHLIGHTS SUMMARY

• Opportunities for paid work experience in the industry

• Great job opportunities in Hawke’s Bay and Gisborne, New Zealand’s premium wine regions

• 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

• Hawke’s Bay has the highest percentage of Sustainable Winegrowing NZ (SWNZ) accredited wineries in the country

AU

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01

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2016 ENTRY

PROGRAMME DATES

SEMESTER ONE

SEMESTER TWO

Programme Starts Monday, 15 February 2016

Easter Holidays 25 - 29 March

Semester One Break 15 April - 29 April

ANZAC Day Monday, 25 April

Queen’s Birthday Monday, 6 June

Semester One Ends Friday, 24 June

Mid Year Holidays 27 June - 15 July

Semester Two Starts Monday, 18 July

Semester Two Break 26 September - 7 October

HB Anniversary Day Friday, 21 October

Labour Day Monday, 24 October

Programme Ends Friday, 25 November 2016

BACHELOR OF VITICULTUREBACHELOR OF WINE SCIENCECONCURRENT BACHELOR OF VITICULTURE & WINE SCIENCE

EIT also offers you a unique opportunity to complete the Bachelor of Viticulture and Bachelor of Wine Science degrees concurrently. The Bachelor of Wine Science and Bachelor of Viticulture concurrent degree is a full-time, four year programme.

ON-CAMPUS STUDY

For on-campus students, the first year of the Bachelor of Wine Science and Bachelor of Viticulture degrees commences on 15 February 2016 and concludes on 25 November 2016.

It is possible to start the first year on 18 July 2016.Timetables will be available on the EIT website www.eit.ac.nz from October 2015. If you require a paper copy to be sent out to you, please contact the School of Applied Science Secretary.

ADDITIONAL COSTS(Approximately)

• $500 for textbooks (prescribed)

• $1000 for textbooks (recommended)

• $120 for equipment and materials

• $100 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

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

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

Students will be asked to provide details of anything that they would like to be considered as credit toward your intended programme of study, as part of their 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

FACILITIESFacilities 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.

Assessment is continuous through the semester with two weeks for final examinations set aside at the end of each semester.

PRACTICUM Courses in the programme that involve off-campus experiential learning are listed below:

• VIT7.08 Winegrowing Industry Experience

• WSC7.11 Winery Industry Experience

• WSC6.10 Winegrowing and Winery Experience (Diploma)

• WSC6.07 Wine Production 1

• WSC7.01 Wine Production 2

• VIT7.07 Vineyard Establishment

All off-campus experiential learning will follow EIT OCEL policy.

DEGREE ELECTIVESThe Bachelor of Viticulture, Bachelor of Wine Science and Concurrent programme each have two electives within each programme.

The electives must be 15 credits minimum at Level 5 or above and be approved by the Programme Coordinator before the student enrols in the course.

The electives may be selected from the alternate Bachelor of Viticulture and Bachelor of Wine Science programmes, NZ Diploma in Business (Online), other on-campus EIT courses or approved courses from other tertiary providers.

A list of Degree Electives from other degree programmes as elective courses is available.

PARTNERSHIPS

NAME QUALIFICATION

Dr Carolyn 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

Owen Giles M Appl Stats (Hons), BSc (Maths), Dip Tch

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

Lisa Farrand-Collins BSc, Trade Cert (Amenity)

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

Dr Petra King MHortSci, DPhil

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

Malcolm Reeves BSc, MSc, MTech

Associate Professor Carmo Saunders-Vasconcelos

BSc, PhD

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.

COURSE DESCRIPTIONS

COURSE LEVEL 5

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

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

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

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

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 pages provide a list of courses (subjects) offered in both the Bachelor of Viticulture and Bachelor of Wine Science degrees.

Progression through the degrees should follow the programme structure given. Timetables and residential schools will be scheduled to fit the given programme structure. If you wish to take a programme of selected courses that does not follow the schedule you will need to discuss this with your Programme Coordinator who will check the timetable and Residential School schedule.

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.

COURSE LEVEL 6

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

SEMESTER OFFERED

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

30 6 Full year

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

ENG6.01

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

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

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

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

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

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

BACHELOR OF VITICULTUREBACHELOR OF WINE SCIENCECONCURRENT BACHELOR OF VITICULTURE & WINE SCIENCE

COURSE LEVEL 7

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

SEMESTER OFFERED

ENG7.01

Winery EngineeringTo examine aspects relevant to winery planning and the establishment and expansion of facilities, such provision of utilities, equipment selection and winery safety.

P: WSC6.07 Wine Production 1

15 7 2

VIT7.05

Research ProjectAn advanced course where students undertake scientific method on a selected topic of relevance to the viticulture and wine making industry. Students will design an experiment to test a hypothesis and present the findings in written, oral and poster formats. Students should expect to complete this course with a greater understanding of scientific method and enquiry, critical analysis and an enhanced ability to establish robust experiments and conduct independent research.

P: STA5.02 Scientific StatisticsP: VIT6.04 Viticultural ScienceP: WSC6.07 Wine Production 1

15 7 Full year

VIT7.08Winegrowing Industry ExperienceTo provide an opportunity to gain practical experience at a commercial vineyard

15 7 Full year

VIT7.01

Wine Production 2People credited with this course will develop knowledge and skills related to the grape requirements, production principles and winemaking techniques to produce sparkling wine and fortified wine, and the effect that these factors have on wine composition and quality. The study of table winemaking techniques beyond that of WSC6.07 Wine Production 1, particularly processing techniques that develop and vary style in winemaking.

P: WSC6.07 Wine Production 1This course includes an excursion

15 7 Full year

WSC7.04

Wine ChemistryThis subject will provide the student with the principles and details of the chemical and physical processes and interactions that influence and achieve wine stability. The subject also covers the chemistry of phenolic and flavour compounds found in wine, of added and natural exogenous enzymes of microbial origin, and the chemistry of distilled grape spirit.

P: CHM5.03 Organic and Physical ChemistryP: WSC6.07 Wine Production 1

15 7 2

WSC7.07

Wine MicrobiologyTo provide specialised knowledge and skills related to the physiology and biochemistry of yeast and bacterial growth during wine fermentation and conservation. Aspects of microbial control from grape harvest to bottling of wine will be considered. Genetic concepts, genetic techniques for yeast strain development and rapid yeast identification will be covered.

P: WSC6.07 Wine Production 1P: BCM6.01 Metabolic Biochemistry

15 7 2

WSC7.11 Winery Industry ExperienceThis course provides an opportunity to gain practical experience at a commercial winery.

15 7 Full year

WSC7.12

Wine Sensory AssessmentA study of wine assessment at an advanced level that assumes a significant knowledge of sensory science and some sensory descriptive skill. It considers both New Zealand and overseas wine, and all major wine types. Attributes of wine sensory quality are explored and are examined in terms of wine type, origin, grape variety and potential market. Scoring of wine is discussed principally from the perspective of the New Zealand wine show system. Student assessment skill is assessed, and the assessment includes objective tests of scoring reliability and scoring discrimination. Each student also presents orally, a sensory comparison of two wines.

P: WSC6.06 Sensory ScienceP: STA5.02 Scientific Statistics

15 7 2

COURSE LEVEL 7

BRIEF DESCRIPTION CREDIT VALUE

NZQA LEVEL

SEMESTER OFFERED

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

VIT7.01

Vine PhysiologyThis course aims to develop an understanding of vine physiological processes leading to growth and development of the grapevine. Topics covered include: biomass, distribution and turnover of the grapevine root system; fruitfulness of grapevines; photosynthesis of grapevines; and sugar accumulation in grape berries.

P: PSC6.02 Plant PhysiologyP: VIT6.04 Viticultural Science

15 7 2

VIT7.07

Vineyard EstablishmentThis course covers all of the factors that should be considered in the establishment of a vineyard, including climate, soil, site selection, planting material, and the process of setting up a vineyard.

P: VIT6.04 Viticultural Science This course includes an excursion

15 7 2

ELECTIVES

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

WSC7.13

Wine Business ManagementThis course will cover the nature of the wine industry and the framework within which it operates nationally and internationally. It will include legislation of relevance to the wine business, such as the Wine Act 2003, the Sale of Liquor Act, New Zealand (Australia New Zealand Food Standards Code) Food Standards 2002, Wine Standards Management Programmes and Hazard Analysis, Critical Control Point methodology, wine export regulations and procedures, and Customs procedures and requirements. An understanding of relevant local body regulations and parts of the Resource Management Act will also have been gained. Students will also have an understanding of export procedures, as well as the structure of the New Zealand market, and relevant overseas markets. Coverage will also have been given on the role of industry bodies such as New Zealand Wine Growers and the Alcohol Liquor Advisory Committee.

15 7 1 or 2

BACHELOR OF VITICULTUREBACHELOR OF WINE SCIENCECONCURRENT BACHELOR OF VITICULTURE & WINE SCIENCE

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 proficiency ie. 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.

BACHELOR OF VITICULTUREBACHELOR OF WINE SCIENCECONCURRENT BACHELOR OF VITICULTURE & WINE SCIENCE

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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