Viticultural Methods and Procedures 3

Undergraduate | 2026

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Mode icon
Mode
Mode
Your studies will be on-campus, and may include some online delivery
On campus
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Area/Catalogue
WINE 3005
Course ID icon
Course ID
205038
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Campus
Waite Campus
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course owner
Course owner
School of Ag, Food and Wine
Course coordinator
Course coordinator
Cassandra Collins
Course level icon
Course level
3
Work Integrated Learning course
Work Integrated Learning course
No
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes

Course overview

This course looks at the practices associated with the development and operation of a viticultural enterprise. Topics include: organic viticulture, advanced propagation techniques, control of bird management, spray equipment calibration and spray application; pruning, training, trellis erection and repair, propagation, canopy management, physiological pruning, pests and diseases. This course includes visits to commercial vineyards and equipment suppliers.

Course learning outcomes

  • Explain the theory behind pruning and propagation methods and describe how it applies in practice to grape production.
  • Discuss aspects related to the establishment and re-development of vineyards.
  • Explain the differences between vineyard management systems and how these differences relate to vineyard sustainability.
  • Describe the methods used for pest and disease control in viticulture and understand their impact on grape production and quality.
  • Demonstrate an understanding of how viticultural management can be used to manipulate fruit quality.
  • Apply key principles and knowledge related to vineyard management to problem solving.
  • Compose written scientific reports and keep detail lab books on the practical work and field trips undertaken.

Availability

Census date Icon
Census date
Fri 04/09/2026
Enrol by date
Enrol by date
Fri 21/08/2026
Last day to W
Last day to W
Fri 18/09/2026
Last day to WF
Last day to WF
Fri 16/10/2026

Class details

Waite Campus

Class number
Class number 54790
Section
Section PR01
Size
Size 45
Available
Available 45
Dates Days Time Campus Location Instructor
4 Aug - 22 Sep Tuesday 10:10am - 1pm Waite Campus Southern Barns Sensory Lab, G2
13 Oct - 10 Nov Tuesday 10:10am - 1pm Waite Campus Southern Barns Sensory Lab, G2
Class number
Class number 54791
Section
Section TU01
Size
Size 45
Available
Available 45
Dates Days Time Campus Location Instructor
4 Aug - 22 Sep Tuesday 2:10pm - 5pm Waite Campus Charles Hawker Building, 130
13 Oct - 10 Nov Tuesday 2:10pm - 5pm Waite Campus Charles Hawker Building, 130

Prerequisite(s)

  • must have completed WINE2000 Viticultural Science 2

Corequisite(s)

N/A

Antirequisite(s)

  • must not have completed VITICULT3044WT Viticultural Methods and Procedures III at the University of Adelaide

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The Student Contribution amount displayed below is for students commencing a new program from 2021 onwards. If you are continuing in a program you commenced prior to 1 January 2021, or are commencing an Honours degree relating to an undergraduate degree you commenced prior to 1 January 2021, you may be charged a different Student Contribution amount from the amount displayed below. Please check the Student Contribution bands for continuing students here. If you are an international student, or a domestic student studying in a full fee paying place, and are continuing study that you commenced in 2025 or earlier, your fees will be available here before enrolments open for 2026.

Degree list
The following degrees include this course