2022-2023 Undergraduate Calendar-Oenology and Viticulture

Last updated: February 7, 2022 @ 02:30PM

Oenology and Viticulture

This program is offered through the Department of Biological Sciences

Chair
Jeff Stuart

Senior Lab Instructor
Jennifer Kelly

Participating Faculty
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

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.
No courses may be taken for academic credit concurrently with OEVI 0N33 (Harvest Co-op term)
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
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)

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.

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).
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 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.
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 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.
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 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.
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 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.
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. 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 0N02
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 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 Winery Association (formerly the Wine Council of Ontario) 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 0N03
Wine Appreciation - 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.
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. 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 0N04
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.
Restriction: permission of the Manager, Continuing Education program.
Prerequisite(s): OEVI 0N02 or permission of the Manager for Continuing Education program.
Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. 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 0N05
WSET Award in Wine Level 1
Introductory course suitable for anyone wishing to start their wine education in a structured and concise way. Basic understanding of grape varieties, what makes wine different, service of wine as well as food and wine pairing.
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. This is a required course for successful completion of the Wine and Spirit Education Trust® 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 0N06
WSET Award in Wine Level 2
Dealing with all aspects of wine, learn major grape varieties and wine styles from key wine producing countries of the world and understand factors that influence wine quality and price.
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. Students will taste and compare styles as they are guided through the WSET Systematic Approach to Tasting. This is a required course for successful completion of the Wine and Spirit Education Trust® 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 0N07
WSET Award in Wine Level 3
Core knowledge of a wide range of wines from around the world.
Restriction: permission of the Manager, Continuing Education program.
Note: materials fee required. OEVI 0N06 is recommended or completion of an equivalent course and entrance test. Students must be a minimum of 18 years of age. Qualification is designed for trade employees working in a supervisory capacity, answering customer queries or making informed selections of wines and spirits in a wide variety of situations. Available to the general public. This is a required course for successful completion of the Wine and Spirit Education Trust® 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 0N09
WSET Award in Spirits Level 1
Main styles and types of spirits through sight, smell and taste. Key factors affecting flavours and aromas.
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. Students will taste and compare spirits using the WSET Systematic Approach to Tasting. This is a required course for successful completion of the Wine and Spirit Education Trust 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 0N10
WSET Award in Spirits Level 2
Production methods, characteristics of the main tasting evaluation using the WSET Systematic Approach to Tasting. Spirits will include rum, gin, brandy, tequila, vodka, whiskies and liqueurs.
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. This is a required course for successful completion of the Wine and Spirit Education Trust 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.