2022-2023 Undergraduate Calendar

Don Cyr, Vincenzo De Luca, Debra Inglis, Wendy McFadden-Smith, Antonia Mantonakis, Gary Pickering, Jeffrey Stuart, Narongsak Thongpapani, Jim Willwerth

Co-operating Faculty from:

Biological Sciences, Chemistry, Computer Science, Earth Sciences, Geography, Mathematics and Statistics, Marketing, International Business and Strategy, and Physics

Director, Co-op Programs Office

Cara Krezek

Manager, Continuing Education

Barbara Tatarnic

Academic Advisor

Jennifer Kelly

General Information

Administrative Assistant

Leslie Wenzl

905-688-5550, extension 3388

Mackenzie Chown MC F234

brocku.ca/ccovi/index/9/academic_programs

This four-year Honours program leading to a Bachelor of Science in Oenology and Viticulture is designed to meet the needs of the grape and wine industry in Canada and around the world. The aim of the program is to provide a comprehensive scientific education combined with hands-on experience in oenology and viticulture, including exposure to marketing, tourism and wine appreciation. Since "wine begins in the field and ends in the glass", our graduates will be trained in both viticulture and oenology with the option to specialize through course selection and undergraduate thesis work. 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 enables our graduates to pursue higher education in any of these disciplines.

Industry experience is an essential part of our students' preparation. To gain that experience students may elect to complete a Co-op option with their degree. Co-op students will participate in a minimum of three work terms as indicated in the program of study. At least one work term will be in a vineyard setting and a second term will be 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).

All students in the Co-operative Education program are required to read, sign and adhere to the terms of the Student Regulations Waiver and Co-op Student Manuals (brocku.ca/co-op/current-students/co-op-student-manuals) as articulated by the Co-op Programs Office. Eligibility to continue in the Co-op option is based on the student's major and non-major averages. A student with a minimum of 70 percent major average and a minimum 60 percent non-major average may continue.

Each four-month co-operative education work term must be registered. Once students are registered in a co-op work term, they are expected to fulfill their commitment. If the placement accepted is for more than one four-month work term, students are committed to complete all terms. Students may not withdraw from or terminate a work term without permission from the Director, Co-op Program Office.

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).

Program Notes

1.	Students must maintain an average of 70 percent in their major courses to remain in the Oenology and Viticulture programs. Major courses include all OEVI courses plus: BIOL 1P91, BIOL 1P92, BIOL 1P96, BIOL 2P02, BIOL 2P03, BIOL 2P96, BCHM 3P01, CHEM 1P91, and CHEM 1P92.
2.	No courses may be taken for academic credit concurrently with OEVI 0N33 (Harvest Co-op term)
3.	For both the Honours and Honours (Co-op Option) programs at least 2.0 credits must be taken from the list of restricted electives: OEVI 3P14, 4V9X,BIOL 2P94, 3P43, 3P50, 3P51, 3P64, 3P91, 3P96, 4P03, 4P35, 4P57, 4P58, 4P64,CHEM 2P21, 3P41,BTEC 2P09, 3P09, 3P62, 3P93, PSYC 3P46
4.	In 20 credit degree programs a maximum of eight credits may be numbered 1(alpha)00 to 1(alpha)99at least three credits must be numbered 2(alpha)90 or above; at least three credits must be numbered 3(alpha)90 or above; and the remaining credits must be numbered 2(alpha)00 or above. In some circumstances, in order to meet university degree and program requirements, more than 20 credits may be taken.

Honours Program

Oenology and Viticulture

Year 1

	OEVI 1P20
	BIOL 1P91, 1P92 and 1P96
	CHEM 1P91 and 1P92
	MATH 1P97
	one of APCO 1P00, 1P01, 1P50, PHYS 1P22, 1P92
	one Humanities context credit or Social Science context credit

Year 2

	OEVI 2P45 and 2P99
	BIOL 2P02, 2P03, and 2P96
	CHEM 2P20 and 2P42
	one half elective credit (see program note 3)
	the Humanities context credit or Social Science context credit (not taken in year 1)
	OEVI 0N01, 0N02, or 0N11

Year 3

	OEVI 3P21, 3P25, 3P98, and 4P20
	BCHM 3P01
	BIOL 2P98
	two elective credits (see program note 3)

Spring Term:

OEVI 4P30

Year 4

	OEVI 4P92
	OEVI 4F90 and OEVI 4F91, or OEVI 4F92 plus one elective credit (see program note 4)
	two elective credits (see program note 3)

Oenology and Viticulture Co-Op

Year 1

	OEVI 1P20
	BIOL 1P91, 1P92 and 1P96
	CHEM 1P91 and 1P92
	MATH 1P97
	one of APCO 1P00, 1P01, 1P50, PHYS 1P22, 1P92
	one Humanities context credit or Social Science context credit

Year 2

	OEVI 2P45 and 2P99
	BIOL 2P02, 2P03 and 2P96
	CHEM 2P20 and 2P42
	the Humanities context credit or Social Science context credit (not taken in year 1)
	one half elective credit (see program note 3)
	SCIE 0N90
	OEVI 0N01, 0N02, or 0N11

Spring/Summer Sessions:

OEVI 0N31 and 2C01

Year 3

	OEVI 3P21, 3P25, 3P98 and 4P20
	BCHM 3P01
	BIOL 2P98
	two elective credits (see program note 3)

Spring/Summer Sessions:

OEVI 0N32, 2C02 and 4P30

Year 4

Fall Term:

OEVI 0N33 and 2C03

Winter Term/Spring/Summer Sessions:

	OEVI 4P92
	OEVI 4F90 and 4F91, or OEVI 4F92 and one elective credit (see program note 4)
	two elective credits (see program note 3)

Certificate in Grape and Wine Technology

The Certificate in Grape and Wine Technology is designed to give students with prior scientific training the opportunity to apply their prior learning to the grape and wine industry. The program may be completed in a calendar year as a full-time student, or longer as a part-time student. Students can choose from two streams of study: Course Only or Internship Option.

Industry experience is an essential part of our students' preparation. To gain that experience students who choose to complete the Internship Option stream will have the opportunity to complete a work term within the grape and wine industry. These internship work terms will be paid positions providing meaningful, academically relavant employment experience within the grape and wine industry. The primary goal 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).

Eligibility requirements:

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

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.

The certificate is awarded upon completion of the following courses with a minimum 70 percent overall average:

Course Only Stream

	OEVI 1P20, 2P45, 2P99, 3P21, 3P25, 3P98, 4P20, and 4P30
	one credit from OEVI 3P14, 4P92, BIOL 2P94, 2P98, 3P43, 3P50, 3P51, 3P64, 3P91, 3P96, 4P03, 4P35, 4P57, 4P58, 4P64, BCHM 3P01, CHEM 3P41, BTEC 2P09, 3P09, 3P62, 3P93, PSYC 3P46, MKTG 4P23, 4P37

Internship Option Stream

	OEVI 1P20, 2P45, 2P99, 3P21, 3P25, 3P98, 4P20, and 4P30
	one credit from OEVI 3P14, 4P92, BIOL 2P94, 2P98, 3P43, 3P50, 3P51, 3P64, 3P91, 3P96, 4P03, 4P35, 4P57, 4P58, 4P64, BCHM 3P01, CHEM 3P41, BTEC 2P09, 3P09, 3P62, 3P93, PSYC 3P46, MKTG 4P23, 4P37
	SCIE 0N90 and OEVI 0N41

Minor in Oenology and Viticulture

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:

OEVI 1P20, 2P45, 2P99, 3P21, 3P25, 3P98, 4P20 and 4P30

Course Descriptions

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

Prerequisites and Restrictions

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

OEVI 0N11

Certification in Ontario Wine (Online)

Focusing on the wines and history of the Ontario wine region including an understanding of cool climate viticulture and winemaking, appellation systems, and VQA

Online

Restriction: permission of the Manager, Continuing Education program

Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. OEVI majors may take this course in year 2 or year 3. Includes the Craft Wineries Association Certification. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 1P20

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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 2P45

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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 2P99

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 1P91, 1P92 (1F90), CHEM 1P91 and 1P92 (1F92).

#OEVI 3P14

Introduction to Soil Science

(also offered as GEOG 3P14)

Consideration of soil as a finite environmental resource. Physical, chemical, biological and hydrological processes within the soil system. Assessment and rehabilitation of contaminated soils.

Lectures, lab, 5 hours per week.

Prerequisite(s): GEOG 1F91 or permission of the instructor.

Note: this course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 3P21

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, CHEM 1P91 and 1P92 (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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

*OEVI 3P25

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.

Lectures, lab, 6 hours per week.

Restriction: open to OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.

Prerequisite(s): BIOL 2P02, 2P03 (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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

*OEVI 3P98

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; malolactic 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), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.

Prerequisite(s): OEVI 3P25, BIOL 2P02, 2P03 (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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 4F90

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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 4F92

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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 4P20

Sensory Evaluation of Wine

Measurement techniques used in the sensory evaluation of wine, physiology of taste and olfaction, chemistry of aroma and flavour, and readings in current topics in sensory evaluation and sensory science.

Lectures, lab, 6 hours per week.

Restriction: open to OEVI majors and certificate students or permission of the instructor.

Prerequisite(s): BIOL 1P96 or STAT (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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

*OEVI 4P30

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 (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor.

Prerequisite(s): OEVI 2P99.

Note: this course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

*OEVI 4P92

Wine Marketing

(also offered as MKTG 4P92)

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 OEVI certificate students or permission of the instructor.

Note: this course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 4V90-4V99

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

OEVI 0N31

Co-op Work Term

First co-op work placement in an appropriate sector of the Grape and Wine industry.

Restriction: open to OEVI Co-op majors.

OEVI 0N32

Co-Op Work Term II

Second co-op work placement in an appropriate sector of the Grape and Wine industry.

Restriction: open to OEVI Co-op majors.

OEVI 0N33

Co-op Work Term III

Third co-op work placement in an appropriate sector of the Grape and Wine industry.

Restriction: open to OEVI Co-op majors.

OEVI 0N34

Co-op Work Term IV

Fourth co-op work placement in an appropriate sector of the Grape and Wine industry.

Restriction: open to OEVI Co-op majors.

OEVI 0N35

Co-op Work Term V

Fifth work placement in an appropriate sector of the Grape and Wine industry.

Restriction: open to OEVI Co-op majors.

OEVI 2C01

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. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

OEVI 2C02

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.

OEVI 2C03

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.

OEVI 2C04

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.

OEVI 2C05

Co-op Reflective Learning and Integration V

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 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.

INTERNSHIP COURSE

OEVI 0N41

Grape and Wine Technology Internship

Placement in an appropriate sector of the grape and wine industry.

Restriction: open to OEVC students.

Prerequisite(s): SCIE 0N90.

Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful internship performance evaluation. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term.

NON-CREDIT COURSES

OEVI 0N01

Wine Appreciation - 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.