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This program is offered through the Department of Biological Sciences Chair Douglas Bruce Instructors/Senior Demonstrators Peter Bodnar-Rod, Linda Bramble, Kevin W. Ker, Stephanie Martin, Robert Power, Jamie Quai, Christopher Waters Senior Lab Demonstrator Gail Higenell Participating Faculty Vincenzo De Luca, Carman Cullen, Don Cyr, Dirk De Clercq, Daryl Dagesse, Helen Fisher, Debra Inglis, Wendy McFadden-Smith, Antonia Mantonakis, Gary Pickering, Andy Reynolds, Anthony B. Shaw, Jeffrey Stuart, Litsa Tsiani, Maxim Voronov, Barry Wright Co-operating Faculty from: Biological Sciences, Chemistry, Computer Science, Earth Sciences, Geography, Mathematics, Marketing, International Business and Strategy, and Physics Director, Co-op Programs Office Cindy Dunne Co-ordinator for Continuing Education Barbara Tatarnic Academic Adviser Gail Higenell |
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Administrative Assistant Caroline Barrow 905-688-5550, extension 3388 Mackenzie Chown MC F234 brocku.ca/ccovi/index/9/academic_programs 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 combined with both hands-on and industrial experience in Oenology and Viticulture, along with exposure to marketing, tourism and wine appreciation. 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 program encompasses the scientific disciplines pertaining to the grape and wine industry such as sensory science, biochemistry, biotechnology, 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. Industry experience is considered to be an essential part of our students' preparation. In order to gain that experience all students are required to participate in Co-op work terms. Students will participate in a minimum of three work terms as indicated in the program of study. Each student is required 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 providing a meaningful, academically relevant employment experience within 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). 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. Work terms will normally be done as indicated in the Program of Studies but other sequences are possible. For more information consult the Director of Co-op Programs, Admissions and Academic Adviser or the Co-operative Programs section of the calendar. The program of Oenology and Viticulture is associated for the purposes of research with the Cool Climate Oenology and Viticulture Institute (CCOVI). |
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Year 1
Year 2
Spring/Summer Sessions:
Year 3
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Year 4 Fall Term:
Winter Term/Spring/Summer Sessions:
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For those individuals having completed an undergraduate degree in biological sciences or chemistry or some related area (biotechnology, biochemistry) or For those individuals admissible to the University with relevant 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 in the required and additional courses listed below to continue in the certificate program. The certificate is awarded upon completion of the following courses with a minimum 70 percent overall average:
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Students in other disciplines may obtain a minor in Oenology and Viticulture within their degree program by completing the following courses with a minimum of 70 percent average:
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Note that not all courses are offered in every session. Refer to the applicable term timetable for details. # Indicates a cross listed course * Indicates primary offering of a cross listed course |
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Students must check to ensure that prerequisites are met. Students may be deregistered, at the request of the instructor, from any course for which prerequisites and/or restrictions have not been met. OENOLOGY AND VITICULTURE COURSES Introduction to Wines Survey of wine producing regions of the world; principles of wine production. Topics include grape growing, fermentation and stabilization of wine, application of sensory science to the evaluation of wine quality, health aspects, classification, regulation and marketing of wine. Lectures, lab, 4 hours per week. Note: materials fee required. Students must be a minimum of 18 years of age. Cultural Practices Site selection, pruning, training, canopy management, crop control, mechanization, soil management and vineyard establishment. Lectures, lab, 6 hours per week; field trips. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 2P99. Note: field trip fee required. Students must be a minimum of 18 years of age. Introduction to Soil Science (also offered as GEOG 2P97) Physical, chemical, biological, and hydrological processes within the soil system, their interrelationships and relationships between these processes and the potential use of the soil. Emphasis on soils in Southern Ontario and individual student analysis of those soils. Lectures, lab, 5 hours per week. Restriction: open to OEVI, GEOG (single or combined) and GEOG (Honours)/BEd (Intermediate/Senior) majors until date specified in Registration guide. Prerequisite(s): GEOG 1F91 or permission of the instructor. Grapevine Biology Varieties, rootstocks, clones, physiology and biochemistry of grapevine growth and fruit maturation; soil science, winter hardiness; grapevine propagation. Lectures, lab 6 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite(s): BIOL 1F90 and CHEM 1F92. Note: field trip fee required. Students must be a minimum of 18 years of age. Climate and Winegrape Production (also offered as GEOG 3P12) Climatological aspects of winegrape production emphasizing selected wine regions of the world. Effects of climate, weather-related diseases, topography, soil and viticultural practices on winegrape production. Lectures, lab, field work, 4 hours per week. Restriction: open to OEVI, GEOG (single or combined) and GEOG (Honours)/BEd (Intermediate/Senior) majors until date specified in Registration guide. Prerequisite(s): GEOG 2P04 or permission of the instructor. Note: students enrolled in the OEVI program and OEVI certificate students are permitted to register without the prerequisite. Wine Processing and Equipment Theory and operation of grape and wine processing equipment in commercial wineries, including crushers, presses, filters, pumps, tanks; winery layout; sanitation and waste water management. Lectures, lab, 6 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 3P25 and CHEM 1F92 Note: materials fee and field trip fee required. The laboratory section will include fermentations to demonstrate the equipment being used. Students must be a minimum of 18 years of age. Wine Chemistry (also offered as BCHM 3P25) Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation. Laboratories include juice/wine chemical analysis, fermentation and stability tests. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM, BIOL (single or combined), BTEB and BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): BIOL 2F01, CHEM 2P20 and 2P42. Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. Wine Microbiology (also offered as BIOL 3P98) Identification and enumeration of indigenous micro-organisms in grape must. Alcoholic fermentation; metabolism of nitrogen compounds and organic acids; production of sulphur compounds; killer yeasts; malo -lactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM, BIOL (single or combined) and BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 3P25, BCHM 3P01, BIOL 2F01 and 2P98. Note: students must be a minimum of 18 years of age. It is strongly recommended that students take BIOL 3P50 prior to or concurrent with OEVI 3P98. Materials fee required. Research Project Experimental research carried out under faculty supervision. Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Chair. Note: to be taken concurrently with OEVI 4F91. Thesis Thesis will incorporate results of the research project and will form the basis of a seminar presented by the student. Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Chair. Note: to be taken concurrently with OEVI 4F90. Library Research Essays Students will carry out two detailed studies of the scientific literature under faculty supervision. Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Co-ordinator. Note: for students not registered in OEVI 4F90 and 4F91. The results of the studies will be presented in major essays and presented as formal seminars. One research topic is to be completed each term. Sensory Evaluation of Wine Measurement techniques used in the sensory evaluation of wine, physiology of taste and olfaction, chemistry of aroma and flavour, origins of off-odours in wines and readings in current topics in sensory evaluation and sensory science. Lectures, lab, 5 hours per week. Restriction: open to OEVI majors and certificate students or permission of the instructor. Prerequisite(s): MATH 1P98. Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that OEVI 3P25 be taken prior to OEVI 4P20. Grape Pest Management (also offered as BIOL 4P30) Biology and dynamics of grapevine pest activity - insects, diseases, weeds, nematodes, vertebrates. Integrated pest management approach looking at all aspects of control chemical, biological, cultural. Application techniques, pest identification and monitoring. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM, BIOL and BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 2P99. Note: field trip fee required. Wine Marketing Understanding the wine consumer, segmentation, positioning, marketing mix, marketing research, marketing strategy, domestic and international wine marketing issues. Lectures, case discussion, 3 hours per week. Restriction: open to OEVI majors and certificate students or permission of the instructor. Completion of this course will replace previous assigned grade and credit obtained in MKTG 2P52, 4P92, OEVI 4V92 and SPMA 3P65. Special Topics in Oenology and Viticulture Selected issues in Oenology and Viticulture on the basis of faculty expertise. Restriction: open to OEVI majors. Note: under certain circumstances a student may carry out, under faculty supervision a detailed study of the scientific literature pertinent to a specific topic. The results of this study will be presented as a major essay and as a formal seminar. CO-OP COURSES Co-op Work Term Work experience in viticulture. Restriction: open to OEVI majors and permission of the Director of Co-op Programs. Co-Op Work Term II Work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors and permission of the Director of Co-op Programs. Co-op Work Term III Work experience at a winery during the harvest and crush. Restriction: open to OEVI majors and permission of the Director of Co-op Programs. Co-op Work Term IV Optional work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors and permission of the Director of Co-op Programs. Co-op Work Term V Optional work experience in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI majors and permission of the Director of Co-op Programs. Co-op Reflective Learning and Integration I Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N31. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. Co-op Reflective Learning and Integration II Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N32. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. Co-op Reflective Learning and Integration III Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N33. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. Co-op Reflective Learning and Integration IV Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N34. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. Co-op Reflective Learning and Integration V Provide students with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N35. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. NON-CREDIT COURSES Wine Appreciation I - Exploring Varietals Special interest course focusing on tasting wines from Canada and around the world. Learn and improve your skills and be able to distinguish among wine varieties including Chardonnay, Riesling, Merlot, Pinot noir and Cabernet Sauvignon. Exploration of factors that affect wine quality. Restriction: permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. OEVI majors may take this course in year 2 or year 3. Introduction to the Wines of Ontario Special interest course focusing on the wines of Ontario: how they are grown and made. Become familiar with VQA wines and the viticultural areas in which they are grown. Restriction: permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. OEVI majors may take this course in year 2 or year 3. Includes the Wine Council of Ontario Certification. Wine Appreciation II - Exploring Wine Regions of the World Deepening and refining wine tasting skills as well as exploring the major wine regions of the world. Discover wines from historic Old World regions as well as emerging New World wine regions including South Africa and New Zealand. Prerequisite(s): OEVI 0N01 or permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. Wine Sales and Service Insight into the wine consumer, practice the dimensions of quality service and learn how to 'sell' wine through facilitation rather than a 'hard' sell. Prerequisite(s): OEVI 0N02 or permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. Includes Certificate in Excellence in Wine Sales and Service through the Wine Council of Ontario. WSET Foundation in Wine Level 1 Introductory course suitable for anyone wishing to start their wine education in a structured and concise way. You will acquire a basic understanding of grape varieties, what makes wine different, service of wine as well as food and wine pairing. Restriction: permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust® WSET Intermediate Certificate in Wine and Spirits Level 2 Dealing with all aspects of wine, learn major grape varieties and wine styles from key wine producing countries of the world, the main spirits categories and understand factors that influence wine quality and price. Students will taste and compare styles as they are guided through the WSET Systematic Approach to Tasting. Restriction: permission of the Co-ordinator for Continuing Education. Prerequisite(s): OEVI 0N05 or permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust® WSET Advanced Certificate in Wine and Spirits Level 3 Intended to provide core knowledge of a wide range of wines and spirits from around the world. Qualification is designed for trade employees working in a supervisory capacity, answer customer queries or make informed selections of wines and spirits in a wide variety of situations. Restriction: permission of the Co-ordinator for Continuing Education. Prerequisite(s): OEVI 0N06 or permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust® WSET Diploma in Wines and Spirits Level 4 Designed to give specialist knowledge of the principal wines and spirits of the world combined with commercial factors and a thorough system from professional evaluation of wines. Prepares graduates to make managerial decisions, interpret information and have a thorough understanding of market trends and requirements in a variety of trade and industry sectors. Product knowledge and understanding global and domestic markets for wines and spirits is covered. Restriction: permission of the Co-ordinator for Continuing Education. Prerequisite(s): OEVI 0N07 or permission of the Co-ordinator for Continuing Education. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Admission requires application through the Co-ordinator for Continuing Education. This is a required course for successful completion of the Wine and Spirit Education Trust® |
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2010-2011 Undergraduate Calendar
Last updated: November 2, 2010 @ 01:21PM