Published on Brock University (http://brocku.ca)
Certificate in Grape and Wine Technology
The Certificate in Grape and Wine Technology provides the opportunity for individuals with an existing science degree to gain the training necessary to enter the grape and wine industry or for industry personnel to upgrade their knowledge. All courses meeting Certificate requirements would be directly transferable to the Degree Program.
Admission
Students will be admitted to the Certificate Program who:
- have completed an undergraduate degree in biological sciences or chemistry or some related area (e.g., biotechnology, biochemistry, food science, agricultural science, etc.) or
- are admissible to the University with relevant work experience in the grape and wine industry.
Program of study
Students must maintain a minimum 70 per cent average of the required and additional courses listed below to continue in the certificate program. The certificate is awarded upon completion of 5.0 credits with a minimum 70 per cent overall average. This can include up to 1.0 transfer credits.
Required Courses (4.0 credits)
- OEVI 1P20: Introduction to Wines [5]
- OEVI 2P45: Cultural Practices [6]
- OEVI 2P99: Grapevine Biology [7]
- OEVI 3P21: Wine Processing and Equipment [8]
- OEVI 3P25: Wine Chemistry [9]
- OEVI 3P98: Wine Microbiology [10]
- OEVI 4P20: Sensory Evaluation of Wine [11]
- OEVI 4P30: Grape Pest Management [12]
Plus 1.0 additional credits from
- OEVI/GEOG 2P97: Introduction to Soil Science [13]
- OEVI/GEOG 3P12: Climate and Winegrape Production [14]
- OEVI/MKTG 4P92: Wine Marketing [15]
and BCHM, BIOL, BTEC or CHEM courses numbered 2(alpha)00 or above
For more information consult the OEVI Coordinator of Experiential Learning, Gail Higenell at ghigenell@brocku.ca [16] or visit the Brock University Co-operative Programs [17] site.