2001-2002 Undergraduate Calendar

A four-year honours Co-operative program leading to a Bachelor of Science in Oenology and Viticulture is designed to meet the growing needs of the grape, grape juice and wine industries of cool climate regions. The aim of the program is to provide a comprehensive scientific education as well as practical skills in Oenology and Viticulture together with exposure to marketing and tourism. Since "wine begins in the field and ends in the glass", our graduates will be trained to work in the vineyard and the winery or may become owners and operators of vineyards and wineries. The unique feature of this program is its strong base in biotechnology which has been used for centuries in fermentation and the making of bread, wine and cheese. It encompasses the scientific disciplines pertaining to the grape and wine industry such as biochemistry, chemistry, microbiology, genetics, cell and molecular biology, plant physiology and environmental biology. The program can enable our graduates to pursue higher education in any of these disciplines.

Oenology and Viticulture considers industry experience to be an essential part of our student's preparation. In order to gain that experience all students are required to participate in Co-op work terms. Students will participate a minimum of 3 work terms as indicated in the program of study. Each student is expected to do at least one work term in a vineyard setting and one at a winery during the harvest and crush.

These work terms will be paid positions within some aspect of the grape and wine industry. The primary goal of the Oenology and Viticulture Co-op Program is to arrange and monitor placements within the Canadian industry. However, suitable international work terms may be used to meet the program requirements. In addition to the current fees for courses in academic study terms, students are assessed an administrative fee (see the Schedule of Fees).

Students may also participate in Intern Experience, placements, consisting of a minimum of forty-five hours of industry service. They provide an opportunity for the student to participate in a variety of industry activities not available during the longer-term placements. These placements are not a program requirement but students are encouraged to take advantage of these opportunities to gain a wider range of industry experience.

A student must register for the appropriate work term before starting employment. Each student's performance will be evaluated using a combination of employer questionnaires, journals and work term reports. Unsatisfactory work term evaluations may result in a student being asked to withdraw from the program.

For more information consult the Coordinator of Experiential Learning and the Experiential Learning Opportunities & Policies section of the calendar.

Program Notes

1.	Students are required to complete three co-op work terms. Students must contact the Co-ordinator of Experiential Learning regarding these courses.
2.	ECON 1P91 and 1P92 are strongly recommended as the Social Science context credit.
3.	MKTG 2P51, RECL 2P08 or 3V68 recommended.
4.	Because of the Fall term crush placement, all academic credits in year 4 should be taken in the Winter and Spring terms. Students participating in a crush placement may not register for other courses without approval of the Coordinator of Experiential Learning.
5.	Students planning on a sensory component to an honours thesis project are advised to take OEVI 4P20 in year 3.
6.	In all 20 credit degree programs at least 12 credits must be numbered 2(alpha)00 or above, six of which must be numbered 2(alpha)90 or above and of these, three must be numbered 3(alpha)90 or above. Oenology courses: OEVI 3P21, 3P25, 3P98, 4P20 Viticulture courses: OEVI 2P45, 2P99, 3P12, 4P30

Honours Program

Year 1

	OEVI 1P20
	BIOL 1F90
	CHEM 1F92
	MATH 1P97 and 1P98
	PHYS 1P10
	one Humanities context credit or Social Science context credit (see program notes 1 and 2)

Spring Term:

OEVI 0N30 (optional)

Year 2

	OEVI 0N01 or 0N02
	OEVI 0N90, 2P45 and 2P99
	BIOL 2F01, and 2P98
	CHEM 2P20, 2P21 and 2P42 (see program note 1)
	the Humanities context credit or Social Science context credit not taken in year 1

Spring Term:

OEVI 0N31

Year 3

	OEVI 0N01 or 0N02 (not taken in year 2)
	OEVI 3P21, 3P25 and 3P98
	BCHM 3P01
	BIOL 2P96
	one and one-half credits from BIOL 3P91, BTEC 2P09, 2P63, 3P50, 3P62, 3P63, ERSC 3P00
	one elective credit (see program notes 1 and 3)

Spring Term:

OEVI 0N32

Year 4

Fall Term:

OEVI 0N33

Winter/Spring Terms:

	OEVI 4P20 and 4P30 (see program note 5)
	OEVI 4F90 and 4F91, or OEVI 4F92 and one elective credit
	CHEM 3P41
	one of OEVI 3P12, 3P50, BCHM 4P02, BIOL 3P42, 3P51, 3P91, 4P02, 4P23, 4P57, 4P58, BTEC 3P09, 3P50, 3P62, 3P63, ERSC 3P00
	one elective credit (see program notes 4 and 6)

Certificate in Grape and Wine Technology

Eligibility requirements:

For those individuals having completed an undergraduate degree in biological sciences or chemistry or some related area (e.g., biotechnology, biochemistry etc.)

or

For those individuals admissible to the University with a number of years of work experience in the grape and wine industry.

See "Requirements for a Certificate " under Academic Regulations concerning transfer credits and letters of permission.

Students must maintain a minimum 70 percent average of the required and additional courses listed below to continue in the certificate program.

The certificate is awarded upon completion of five credits with a minimum 70 percent overall average.

Certificate students will enrol in courses as scheduled for the degree program students.

	OEVI 1P20, 2P45, 2P99, 3P25, 3P98 and 4P30
	two credits from OEVI 3P12, 3P21, 3P50, 4P20, BCHM, BIOL, BTEC or CHEM courses numbered 2(alpha)00 or above

Last updated: August 16, 2001 @ 11:21AM