s
PROGRAMME SPECIFICATION
Final
PART 1: COURSE SUMMARY INFORMATION
Course summary
Final award
FdSc Wine Production
Intermediate award
FCert Wine Production
Course status
Validated
Awarding body
University of Brighton
Faculty
School
Plumpton College
Location of study/ campus
Plumpton
Partner institution(s)
Name of institution
Host department
1.
Course status
SELECT
2.
3.
Admissions
Admissions agency
UCAS
Entry requirements
Students must be at least 18 years old on entry and have a minimum
of 120 UCAS tariff points. This will usually be in the form of at least
one of the following qualifications:
•
GCSE ‘A’ levels
•
An appropriate Advanced Vocational Certificate in Education.
•
An appropriate BTEC National Diploma
Include any progression opportunities
into the course.
However, students aged 21 or over, with relevant industrial
experience, but without the minimum academic qualifications, will be
eligible for entry. This will be assessed at interview using portfolio
evidence and employer references
Additional qualifications required for entry
•
GCSE: Mathematics and English Language - C grade or
higher
•
WSET Intermediate (level 2) Certificate - pass grade or
higher
International students whose first language is not English will be
required to have gained IELTS level 6 overall with level 6.0 in writing
Start date (mmm-yy)
Sep 2014
Normally September
Page 1 of 12
Mode of study
Mode of study
Duration of study (standard)
Maximum registration period
Full-time
2 years
5 years
Part-time
4 years
6 years
Sandwich
Select
Select
Distance
Select
Select
Course codes/categories
UCAS code
D400
Contacts
Course Leader (or Course
Development Leader)
Chris Foss
chris.foss@plumpton.ac.uk
01273 892018
Admissions Tutor
The Admissions Team
admissions@plumpton.ac.uk
01273 892082
Examination and Assessment
External Examiner(s)
Examination Board(s)
(AEB/CEB)
Name
Place of work
Date tenure expires
Dr Robert Falconer
& Alessandra
Valsecchi
University of
Sheffied
Sept 2018
Sept 2015
Albury Vineyard
Plumpton Wine Area Examination Board
Plumpton Wine Course Board
Approval and review
Validation
Programme Specification
Approval date
Review date
Sept 2005 1
Feb 2010 2
July
20143
July 20154
5
Professional, Statutory and
Regulatory Body 1 (if
applicable):
Professional, Statutory and
Regulatory Body 2 (if
applicable):
Professional, Statutory and
Regulatory Body 3 (if
applicable):
1
Date of original validation.
Date of most recent periodic review (normally academic year of validation + 5 years).
3
Month and year this version of the programme specification was approved (normally September).
4
Date programme specification will be reviewed (normally approval date + 1 year). If programme specification is
applicable to a particular cohort, please state here.
5
Date of most recent review by accrediting/ approving external body.
2
Page 2 of 12
PART 2: COURSE DETAILS
AIMS AND LEARNING OUTCOMES
Aims
The aims of the course are:
The aims of the programme are for the student to demonstrate:
 Knowledge and critical understanding of the well-established principles of wine production, and of
the ways in which these have been developed.
 An ability to apply underlying concepts and principles outside the context in which they were first
studied, and employ those principles in wine production-related industries or other relevant workrelated context.
 A familiarity with the main methods of enquiry in wine production and the ability to evaluate critically
the appropriateness of different approaches to solving problems in wine production and apply these
in a relevant work-related context.
 An understanding of the limits of their knowledge and how this influences analyses and
interpretations based on that knowledge in wine production and in a relevant work-related context.
Holders of the foundation degree will be able to:
 Use a range of established techniques to initiate and undertake critical analysis of information, and
to propose solutions to problems arising from that analysis in a wine production or relevant workrelated context.
 Effectively communicate information, arguments and analysis in a variety of forms, to specialist and
non-specialist audiences, and deploy key techniques of wine production effectively in a relevant
work-related context.
 Undertake further training, develop existing skills and acquire new competencies that will enable
them to assume responsibility within relevant wine-producing organisations.
 Demonstrate the qualities and transferable skills necessary for employment and progression to other
qualifications requiring the exercise of personal responsibility and decision-making.
Students withdrawing from the course with at least 120 credits at Level4 will be awarded a Foundation
Certificate. This will not be a nationally-recognised award, but typically, holders of a foundation certificate
will be able to demonstrate:


Knowledge of the underlying concepts and principles associated with wine production, and an ability
to evaluate and interpret these within a work-related context.
An ability to present, evaluate, and interpret qualitative and quantitative data, to develop lines of
argument and make sound judgments in accordance with basic theories and concepts in wine
production.
Typically, holders of the Foundation Certificate will be able to:
 Evaluate the appropriateness of different approaches to solving problems related to wine production
in a work-related context.
 Communicate the results of their work/study accurately and reliably, and with structured and
coherent arguments.
 Undertake further training and develop new skills within a structured and managed environment.
And will have:
 Qualities and transferable skills necessary for employment requiring the exercise of some personal
responsibility.
Learning outcomes
The outcomes of the main award provide information about how the primary aims are demonstrated by
students following the course. These are mapped to external reference points where appropriate 6.
1. The underlying principles of wine production and related sciences, its
Knowledge and theory
relevant defining concepts, theories and methods.
6
Please refer to Course Development and Review Handbook or QAA website for details.
Page 3 of 12
Skills
Includes intellectual skills (i.e.
generic skills relating to
academic study, problem
solving, evaluation, research
etc.) and professional/
practical skills.
2. The current knowledge and development of wine production together with
an appreciation of the current gaps and the provisional nature of
information.
3. The linkages of wine production with biological sciences
4. Some aspects of the defining elements of wine production as a result of
in-depth study
1. Competence in subject-specific skills, such as vineyard and winery
practices, vineyard and winery machinery operations, and wine analysis
and evaluation.
2. Competence in intellectual skills, such as:
2.1. Problem-solving through collecting, interpreting and evaluating
appropriate qualitative and quantitative information and using it
creatively and imaginatively to solve problems, suggest innovations
and make decisions.
2.2. Planning and executing research or development work, evaluating
the outcomes and drawing valid conclusions
3. Competence in practical skills such as:
3.1. Collecting and recording information
3.2. Devising investigations in a responsible and safe manner
3.3. Appreciating financial and other management information and using
it in decision-making.
4. Competence in key skills such as:
4.1. Numeracy: preparing, processing, interpreting and presenting data
using appropriate qualitative and quantitative techniques and
packages.
4.2. Communication: receiving, evaluating and responding to a variety of
information sources and communicating accurately, clearly,
concisely, confidently and appropriately in written, verbal and
graphical form.
4.3. Information and communication technology: using the Internet
critically as a means of communication and a source of information
and demonstrating competence in the use of computer-based
information handling and data processing tools.
4.4. Interpersonal/teamwork: organising and identifying and setting
individual goals and responsibilities.
4.5. Self-management and professional development skills: recognising
the legal, moral and ethical issues relating to the subject and
assuming responsibility for one’s actions.
4.6. Developing the skills necessary for self-managed and lifelong
learning and displaying the potential for competence, behaviour and
attitudes required in a professional working life.
These outcomes have been informed by both the QAA Framework for Higher
Education Qualifications and the QAA Qualification Benchmark for
Foundation Degrees.
QAA subject benchmark
statement (where
applicable)7
Agriculture, forestry, agricultural science, food sciences and consumer
sciences
PROFESSIONAL, STATUTORY AND REGULATORY BODIES (where applicable)
Where a course is accredited by a PSRB, full details of how the course meets external requirements,
and what students are required to undertake, are included.
Not applicable
7
Please refer to the QAA website for details.
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LEARNING AND TEACHING
Learning and teaching methods
This section sets out the primary learning and teaching methods, including total learning hours and any
specific requirements in terms of practical/ clinical-based learning. The indicative list of learning and
teaching methods includes information on the proportion of the course delivered by each method and
details where a particular method relates to a particular element of the course.
Full-time students will normally take 12 standard 10-credit modules per year, six in each semester. A
module is designed to comprise 100 hours total learning time and is typically studied over a 15-week
semester. A typical 10-credit module comprises a combination of tutor-led contact sessions (normally 2 3 hours per week) and independent study time, which includes the time spent on completing assessment
tasks.
Graduates in this subject have wide employment prospects and need to be adaptable as well as having
subject-specific and transferable skills. There will be many different formats for teaching and learning in
order to develop these attributes, including:
Learning and Teaching Method
Indicative % of student
effort
Lectures, practicals, tutorials
Normally 30%
Independent study
Normally 70%
The learning and teaching strategy at stage 1 is designed to facilitate student learning in their new
undergraduate academic environment such that a range of small-group opportunities including tutored
tastings, practical and fieldwork (together accommodating approximately 65% of contact time) are used
in conjunction with lectures (35% of core contact at this level).
Practical laboratories and winery work provide opportunities for guided investigations at stage 2 within
small groups and real work environments (40% core activity at this level).
Generally, learning and teaching methods at stage 2 are designed to provide a sound knowledge of key
concepts through lecture activity (40% core activity at this level), however to encourage greater analysis
and application of lecture material a significant proportion of student effort is given over to student led
seminars, and reflective participation in workshops (10% of core contact at this level).
Learning and teaching opportunities based on student-centred learning increase further with the core 20credit, Project 2 module. This is a substantially independent research project negotiated, designed and
completed in collaboration with an individual tutor.
Finally with the optional modules available at stage 2 there are opportunities for students to undertake
learning from a diverse range of teaching styles on the modules including further opportunities to
participate in lectures, workshops & seminars, tutored tasting, practicals and case studies.
Learning support is given through the PW119 Introductory Skills in Wine Science module, focusing on
academic skills, for example, writing assignments, using the Harvard referencing system, and avoiding
plagiarism. This module is supplemented by the provision of Plumpton College study skills area on the
VLE and the provision of other electronic resources through Plumpton Online.
All modules on the course have presence on Plumpton Online providing key student information
including module descriptors, assessment briefs, teaching schedules, staff profiles and communication
via email and announcements. Besides this base-line provision several modules and sections on
Plumpton Online have additional e-learning enhancement. This includes formative & summative on-line
assessment for PW 119 Introductory skills in wine science, PL107 Chemistry, PW115 and Grape
processing & Fermentation On-line assessment tools are also used to provide pre-practical briefings for
wine analysis modules (PW106 & PW209) and ensure students have improved productivity during their
practicals. Finally Plumpton Online is used to host assessments, mock exams, session plans to engage
students and enhance student planning and revision.
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Work-related learning is central to this Foundation Degree, and will be delivered by the following
methods:
Work-based learning: students employed in wine production will be assessed and given credit for
knowledge and skills learned in the workplace. Some accreditation of prior (experiential) learning will
also be used.
Work placements: students will be required to complete one work placement module in a relevant sector
of the industry.
Careers education and guidance: This will be offered to the students throughout the course, as mapped
in the Career Planning Agreement, both in personal tutorials and in the Career Development module.
Simulation of work-related situations: this will be offered in the practical modules using the college
vineyards and winery such as Vineyard Practical Skills, and Winery Engineering and Practical Skills.
Modules such as Vineyard Establishment and Maintenance and Level 2 Project will also feature
simulations of work-related situations.
Research-informed teaching
This course is principally delivered by staff active in their own fields of research, and specialist aspects of
the curriculum (such as Wine Sensory Evaluation) reflect their fields of interest. This is particularly true
for the final year project 2 module, where students spend an extended amount of time undertaking
research with a member of staff or a research associate. Throughout the course, staff support and
actively encourage students to develop skills of enquiry through tutorials and the research nature of
module assessments (for example vinification trials, and sensory evaluation studies). Teaching and
learning strategies are also influenced by current pedagogic research, particularly through staff training
in University of Brighton PGCE (HE) and attendance at Centre for Learning and Teaching courses,
seminars and conferences. Wine research at Plumpton College has been strengthened through the
expansion of collaborative links to local & international industry (i.e. CHR Hansen, Marks & Spencers
etc) as well as local & international education institutions (i.e. University of Reims, Geisenheim,
University of Nottingham etc). Plumpton college has also hosted visiting academics and graduate and
post graduate students from China, Germany, Spain and France.
Education for sustainable development
Plumpton College is committed to the principles of sustainable development and global citizenship. The
Wine Department applies these principles through joint research with the UK wine industry and is
integrating them throughout the delivery of its courses. These cover the development of an agricultural
product, so sustainability issues are fundamentally important due to the direct interaction between the
vineyard and its environment. For example, vineyard maintenance & establishment and the vine
pathology modules must direct students towards a consideration of the environment in which they
operate and encourage them to preserve it. Energy, water and waste management are also key issues
in winery management, so there is considerable emphasis on these areas when discussing winemaking.
Two members of the department are involved in the WineSkills Sustainability Initiative, which aims to
develop sustainability guidelines for the UK wine production industry through producer forums and
workshops.
ASSESSMENT
Assessment methods
This section sets out the summative assessment methods on the course and includes details on where
to find further information on the criteria used in assessing coursework. It also provides an assessment
matrix which reflects the variety of modes of assessment, and the volume of assessment in the course.
The assessment procedures comply with the University's Assessment Policy and the General
Examination & Assessment Regulations (GEAR).
Formative, summative and diagnostic assessments are regarded as positive learning tools and
assessment strategies will be designed to support the students’ understanding and foster a deep
approach to learning. Assessment strategies vary between modules and will be mapped against module
outcomes.
The primary assessment methods include written reports, written examinations, oral examinations,
Page 6 of 12
presentations, practical skills assessment, laboratory and work placement portfolios.
Learning outcome
1. The underlying principles of wine
production and related sciences, its
relevant defining concepts,
theories and methods.
2. The current knowledge and
development of wine production
together with an appreciation of the
current gaps and the provisional
nature of information
3. The linkages of wine production
with biological sciences
4. Some aspects of the defining
elements of wine production as a
result of in-depth study.
5. Competence in subject specific
skills

7. Competence in practical skills
8. Competence in key skills
Module
code
Credits








PW100
PL107
PW118
PW119
PW114
PW115
PW218
PW214








10
10
20
20
20
10
20
10


Written reports
Student
presentations

Laboratory
reports
Project report



PL107
PW118
PL204



10
10
20
Practical skills
assessments
Case studies
Work
placement
report
Written reports
Examinations
Mini-projects
Case studies
Lab reports
Practical skills
assessment
Tests
Written reports
Student
presentations
Posters





PW110
PW106
PW216
PL206
PW209





20
10
20
10
10











PW214
PW217
PL215
PW215
PW100
PW106
PW205
PW108
PL205
PL206
PW119











10
10
10
10
10
10
20
10
10
10
10




6. Competence in intellectual skills
Indicative
assessment
methods
Examinations &
tests










SUPPORT AND INFORMATION
Institutional/ University
All students benefit from:
Central support: all students may benefit from:
 Plumpton College induction week
 Plumpton College HE Student Handbook
 Course Handbook
 Library facilities at Plumpton College
 Computer poolrooms at Plumpton College
 Plumpton Online intranet service
 E-mail address
 Welfare service
 A single personal tutor for the duration of the course
Course-specific
In addition, students on this course benefit from:.
 9.5 hectares of vineyard
 A full range of vinegrowing and winemaking equipment
 A commercial winery
 A research winery
 3 well-equipped laboratories
 A wide range of contacts in wine production and the wine trade
Additional support, specifically
where courses have nontraditional patterns of delivery
(e.g. distance learning and
work-based learning) include:
Page 7 of 12

throughout the world, some of which are former students.
The WineSkills industry training programme, which includes workshops,
masterclasses and an information database.
PART 3: COURSE SPECIFIC REGULATIONS
COURSE STRUCTURE
This section includes an outline of the structure of the programme, including stages of study and
progression points. Course Leaders may choose to include a structure diagram here.
Students must achieve a minimum of 240 credits overall, including at least 120 credits at Level 5.
Students who have achieved 120 credits may opt to accept the Foundation Certificate as an exit award.
This award is offered at Pass Level only.
The programme structure is given below. Optional modules are offered subject to there being sufficient
demand to be viable. Students can also opt to take modules from other courses with the agreement of
their course leader.
The first level of the course focuses on vinegrowing and modules providing underpinning knowledge and
theory such as Chemistry, and Grapevine Biology 1.
Winemaking concepts are introduced, but these are further developed in level 5.
Each level contains a wine analysis and a sensory evaluation module, with progressive levels of
complexity.
A Business Studies module must be studied in order to successfully complete the course in level 5
(PW223 – Wine Business Planning 2).
Students wishing to transfer to the BSc (Hons) Viticulture & Oenology must successfully complete the
modules marked with an asterisk (*) in the second table below.
Level 5 contains a 20-credit project, where the student displays the ability to study independently an area
of particular interest within wine production, and a work placement module, where students spend at
least 160 hours in industry. Students must arrange for their own placement, with guidance from their
tutor and a database of work placement providers.
Work-related learning is incorporated into the course through extensive practical activity in the College
vineyard, winery and laboratory, and through the work placement module.
The QAA Subject Benchmark Statement has informed both the course content and curriculum.
Year
Sem
Viticulture
& vines
1
1
PW114
Vineyard
establishment &
Maintenance
Oenology &
wines
Wine
Tasting &
Evaluation
Science &
Lab
Analysis
Other
PW100
Wines &
Spirits of
the World
PL107
Chemistry
PW119
Introductory Skills in
Wine
Science
PW108*
Wine
Sensory
Evaluation
PW106
Wine
Analysis 1
PW110
Vineyard
Practical Skills
2
PW114
Vineyard
Establishment &
Maintenance
PW115
Grape
Processing &
Fermentation
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PW118
Grapevine
Biology 1
PW104*
The Wine
Trade
Project
1
PW118
Grapevine
Biology 1
PW113*
Food &
Wine
PW205*
Wines of
the World
PW209*
Wine
Analysis 2
PL203*
Statistics
PL204
Project 2
PL206
Work
Placement
2
PL215*
Research
Methods
2
PW204*
Contempor
ary Issues
in Alcohol
PL204
Project 2
PW110
Vineyard
Practical Skills
2
1
PW214*
Vine Protection
PW218
Vinification
PW216
Winery
Engineering &
Practical
Skills
2
PW220*
Managing
Vineyard
Operations
PW218
Vinification
PW216
Winery
Engineering &
Practical
Skills
PW222*
Sparkling
& Fortified
Wines
PW205*
Wines of
the World
PW217*
Grapevine
Biology 2
PW215*
Wine
Sensory
Evaluation
2
PW223
Wine
Business
Planning 2
* Optional modules
Modules
Level
Module
code
Status
Module title
Sem
Credit
4
PW110
C
Vineyard Practical Skills
year
20
4
PW114
C
Vineyard Establishment & Maintenance
year
20
4
PW118
C
Grapevine Biology 1
year
20
4
PL107
C
Chemistry
1
10
4
PW100
C
Wines and Spirits of the world
1
10
4
PW119
C
Introductory skills in Wine Science
1
10
4
PW106
C
Wine Analysis 1
2
10
4
PW115
C
Grape Processing and Fermentation
2
10
4
PW104
O
The Wine Trade
2
10
4
PW108
O*
Wine Sensory Evaluation 1
2
10
4
PW113
O
Food and Wine
2
10
4
PW116
O
New Beverage Development & Launch
2
10
5
PL204
C
Project 2
year
20
5
PL206
C
Work Placement 2
year
10
5
PW216
C
Winery Engineering & Practical Skills
year
20
5
PW218
C
Vinification
year
20
5
PW223
C
Wine Business Planning 2
2
10
5
PW209
O
Wine Analysis 2
1
10
5
PW214
O
Vine Protection
1
10
5
PW222
O
Sparkling and Fortified wines
1
10
5
PL203
O*
Statistics
1
10
5
PL215
O*
Research Methods 2
1
10
Page 9 of 12
5
PL205
O
Career Development
year
10
5
PW205
O
Wines of the World
year
20
5
PW212
O
Wine Sales
year
20
5
PW204
O
Contemporary Issues in Alcohol
2
10
5
PW215
O
Wine Sensory Evaluation 2
2
10
5
PW217
O*
Grapevine Biology 2
2
10
5
PW220
O
Managing Vineyard Operations
2
10
5
PW221
O
Spirits, Beer and Cider
2
10
Status:
C = Compulsory (modules which must be taken to be eligible for the award)
O = Optional (optional modules)
* These modules must be successfully completed for students wishing to progress on to the BSc (Hons)
Viticulture & Oenology
Required Modules for the Award of Foundation Certificate in Wine Production
To achieve the named Foundation Certificate as an exit award, students must achieve a minimum
of 120 credits. These must include the course-specific modules below. Students who achieve 120
credits but who have not passed these modules will be awarded a generic Foundation Certificate
rather than the course-specific award.
Module
codes
Status*
Module Title
Credit
Level 4
PW100
C
Wines & Spirits of the World
10
PW110
C
Vineyard Practical Skills
20
PW114
C
Vineyard Establishment & Maintenance
20
PW115
C
Grape Processing and Fermentation
10
Page 10 of 12
AWARD AND CLASSIFICATION
Award type
Award* Title
Level
Eligibility for award
Classification of award
Total credits8
Minimum credits9
Ratio of marks10:
Class of award
Final
FdSc
Wine Production
5
Total credit 240
Minimum credit at level
of award 90
Level 5 marks
Foundation degree
Final
FCert
Wine Production
4
Total credit 120
Minimum credit at level
of award 90
Level 4 marks
Not applicable
Select
Select
Total credit Select
Minimum credit at level
of award Select
Select
Select
Select
Select
Total credit Select
Minimum credit at level
of award Select
Select
Select
Select
Select
Total credit Select
Minimum credit at level
of award Select
Select
Select
*Foundation degrees only
Progression routes from award:
Students may transfer to the BSc (Hons) Viticulture and Oenology at two stages in the course:
•
At the end of Level4; transferring to stage 2 of the BSc, subject to achievement of an average grade of at least 60% (merit)
in the following key modules: PL107, PW118, PW106, PW114 & PW115
•
After successful completion of the Foundation Degree; transferring to stage 3 of the BSc, subject to the successful
completion of all the compulsory Level4 & 5 BSc modules, and an average grade of at least 55% in the following key Level5
modules: PL203, PL204, PL215, PW214, PW217, PW218.
Students below this threshold may be allowed to register for stage 3 of the BSc on a part-time basis.
Alternatively graduates of the Foundation Degree in Wine Production may progress to BSc Biological Science, University of
Brighton. No grade criteria are applied, and there is no bridging provision
Award classifications
Mark/ band %
Foundation degree
Honours degree
Postgraduate11 degree (excludes
PGCE and BM BS)
70% - 100%
Distinction
First (1)
Distinction
60% - 69.99%
Merit
Upper second (2:1)
Merit
Lower second (2:2)
Pass
50% - 59.99%
40% - 49.99%
Pass
Third (3)
8
Total number of credits required to be eligible for the award.
Minimum number of credits required, at level of award, to be eligible for the award.
10
Algorithm used to determine the classification of the final award (all marks are credit-weighted). For a Masters degree, the mark for the final element (e.g, dissertation) must be in the corresponding
class of award.
11
Refers to taught provision: PG Cert, PG Dip, Masters.
9
Page 11 of 12
EXAMINATION AND ASSESSMENT REGULATIONS
Please refer to the Course Approval and Review Handbook when completing this section.
The examination and assessment regulations for the course should be in accordance with the
University’s General Examination and Assessment Regulations for Taught Courses (available
from staffcentral).
Specific regulations
which materially affect
assessment,
progression and award
on the course
Students must be over 18 years of age to attend this course.
e.g. Where referrals or repeat
of modules are not permitted
in line with the University’s
General Examination and
Assessment Regulations for
Taught Courses.
Exceptions required by
PSRB
These require the approval of
the Chair of the Academic
Board
Document template revised: 2010
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