s
PROGRAMME SPECIFICATION
Final
PART 1: COURSE SUMMARY INFORMATION
Course summary
Final award
Foundation Diploma (FDip) Wine Business
Intermediate award
none
Course status
Validated
Awarding body
University of Brighton
Faculty
School
Plumpton College
Location of study/ campus
Plumpton College
Partner institution(s)
Name of institution
Host department
Course status
1. Plumpton College
Plumpton College Wine Department
SELECT
2.
3.
Admissions
Admissions agency
Entry requirements
Include any progression opportunities
into the course.
Direct to School
1. Minimum age 18 years old (on entry)
2. Minimum C grade in English & Maths at GCSE level
3. A pass grade or higher at the WSET Level 2 Award in Wines
and Spirits
4. 120 UCAS tariff points, usually in the form of:
 Passes at GCSE A-Level, with minimum, OR
 An appropriate Advanced Vocational Certificate in Education,
OR
 An appropriate BTEC National Diploma, OR
 Relevant industrial experience if over 21 years of age.
Those with significant levels of industry experience may be able to
APEL modules on supply of suitable evidence.
Students with English as a second language will be required to have
gained IELTS level 6.5 overall.
Reasonable adjustments will be made for students with disabilities,
however if an applicant has issues with their sense of taste, then it
may not be possible for the student to complete the course.
Start date (mmm-yy)
Sep 2014
Normally September
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Mode of study
Mode of study
Duration of study (standard)
Maximum registration period
Full-time
Other:
Other:
Part-time
2 years
Other: 4 years
Sandwich
Select no
Select
Distance
Select no
Select
Course codes/categories
UCAS code
Contacts
Course Leader (or Course
Development Leader)
Paul Harley
paul.harley@plumpton.ac.uk
01273 890454 ext 270
Admissions Tutor
The Admissions Team
admissions@plumton.ac.uk
01273 892082
Examination and Assessment
External Examiner(s)
Examination Board(s)
(AEB/CEB)
Name
Place of work
Date tenure expires
Dr Tim Knowles
Manchester
Metropolitan
Sept 2017
Plumpton College Wine Area Examination Board
Plumpton College Wine Course Examination Board
Approval and review
Approval date
Review date
20121
2
Validation
May
Programme Specification
July 143
July 154
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
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PART 2: COURSE DETAILS
AIMS AND LEARNING OUTCOMES
Aims
The aims of the course are:
This specialist course is designed to be studied part-time by those already employed in the wine industry
or those wishing enter the trade at an advanced level. The course aims to develop both academic and
work-related skills, and knowledge, in the student, including:
1. Knowledge and understanding of sales and marketing within the wine industry and of the global
and domestic markets for wines and spirits.
2. Theoretical knowledge of vinegrowing and winemaking.
3. Knowledge of the principal wines and spirits of the world combined with the acquisition of a
thorough technique for the evaluation of wines and spirits.
4. Preparation for a career in wine business and management
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.
Knowledge and theory
By the end of the course the student will be able to demonstrate:
1. Demonstrate an ability to make informed decisions based on in-depth
understanding of the global business of alcoholic beverages.
2. Demonstrate knowledge and understanding of the procedures used in
the purchase, importation and sale of alcoholic beverages in the local
market.
3. Display an in-depth knowledge and understanding of the factors
affecting the production of wines and spirits and how these factors
influence style, quality and commercial value in a variety of market
sectors.
4. Through the use of the Level 4 WSET® Systematic Approach to Tasting
Technique, identify the style, quality and commercial value of wines and
spirits.
5. Demonstrate specialist product knowledge of wines and spirits and
apply that knowledge to make commercial decisions.
Skills
Includes intellectual skills (i.e.
generic skills relating to
academic study, problem
solving, evaluation, research
etc.) and professional/
practical skills.
Skills:
Throughout the FDip Wine Business course the following intellectual,
discipline-specific and transferable skills are developed:
Intellectual skills:
1. Use a range of established techniques to analyse information, and to
propose solutions to problems arising from that analysis
2. Display an understanding of the limits of their knowledge, and how this
influences analyses and interpretations based on that knowledge in the
world of wines and spirits.
Discipline-specific skills:
1. Produce accurate tasting notes for wines and spirits.
2. Effectively communicate information, arguments and analysis relating to
the wine industry in a variety of forms to specialist and non-specialist
audiences, and deploy key techniques of the discipline effectively
Transferable skills:
1. Effective self-management in terms of time, planning and behaviour,
6
Please refer to Course Development and Review Handbook or QAA website for details.
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motivation, self-starting, individual initiative and enterprise
2. Interpersonal skills of effective listening, negotiating, persuasion and
presentation
3. The ability to utilise opportunities to plan career development
QAA subject benchmark
statement (where
applicable)7
None for Foundation Diplomas, but informed by the Foundation Degree
benchmark for Business Management.
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.
The FDip course is designed to directly relate to the syllabus of the WSET® Level 3 Award in Wines and
Spirits as well as the Level 4 Diploma in Wines and Spirits. Students will study Plumpton modules that
shadow the curriculum of the WSET courses. To also attain these external qualifications, students need
only to register for (including the payment of an exam registration fee) and pass the WSET exams in
question. These can be run by Plumpton College (dependent on demand) or sat in central London.
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.
Whilst studying the FDip Wine Business students take modules totalling 120 credits over the two years;
each module is designed to comprise 100 hours total learning time and is typically studied over a 15week semester. A typical 10-credit module will usually comprise of a combination of tutor-led contact
sessions (normally 2 - 3 hours per week) and guided independent study (including time spent in
preparing and completing assessment tasks).
As this course is part-time, students normally take 6 standard 10-credit modules per year, 3 each
semester, or modules to the equivalent number of credits. The vast majority of the modules offered as
part of the FDip Wine Business directly relate to the syllabus of the WSET Diploma. They also happen to
be the core modules taken by students on the FdA Wine Business course.
Primary learning & teaching methods
Primary learning methods include lectures, seminars and group workshops. The proportions delivered
by each method vary in different modules so that the proportions in the course as a whole depend on the
course of optional modules selected by the individual student.
Learning activities will include : Lectures
 E-learning activities (through the use of the Plumpton VLE, on-line library, e-journals, e-books).
(UoB Learning and Teaching Strategy Aim 1d)
 Project-based learning
 Demonstrations
 Seminars
 Presentations
 Guest speakers from the wine trade
 Individual and group tutorials
 Self-guided study
 Poster presentations
7
Please refer to the QAA website for details.
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Learning and Teaching Method
% of Student Effort
Lectures, practicals, classes and seminars
Normally 30%
Independent study
Normally 70%
e-Learning
All modules on the course have presence on the Plumpton College VLE, providing key information
including module descriptors, assessment briefs, teaching schedules, staff profiles and communication
via email and announcements. Besides this, the VLE is used to host asynchronous video and audio
content of lectures, assessments, mock exams, session plans to engage students and enhance student
planning and revision.
Additionally, the Wine Department is developing its own interactive website (www.wineskills.co.uk ),
which will provide focused and up-to-date information on wine production.
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 will comply with the University's General Examination & Assessment
Regulations (GEAR).
Diagnostic, formative and summative 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 will vary between modules and will be mapped against
module outcomes.
A variety of forms of assessment are used throughout the FDip Wine Business to demonstrate ability in a
range of skills:
Learning Outcome
Assessment method
1. Demonstrate an ability to make informed
decisions based on in-depth understanding
of the global business of alcoholic
beverages.
2. Demonstrate knowledge and
understanding of the procedures used in
the purchase, importation and sale of
alcoholic beverages in the local market.
3. Display an in-depth knowledge and
understanding of the factors affecting the
production of wines and spirits and how
these factors influence style, quality and
commercial value in a variety of market
sectors.
4. Through the use of the Level 4 WSET®
Systematic Approach to Tasting
Technique, identify the style, quality and
commercial value of wines and spirits.
PW104
PW113
PW116
PW204
PL204
PW212
Number of
credits
 10
 10
 10
 10
 20
 20
Module


Written report
Projects








Written report
Group
presentations



PW104
PW116
PW212



10
10
20











PW100
PW101
PW102
PW205
PW221
PW222
PW100
PW108
PW205
PW221
PW222











10
10
10
20
10
10
10
10
20
10
10


Winemaking
flowcharts
Written exams

Tasting exams
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5. Demonstrate specialist product knowledge
of wines and spirits and apply that
knowledge to make commercial decisions.

Written exams


Winemaking
flowcharts
Group
presentations
7. Competence in discipline-specific skills



Tasting exams
Written exams
Posters
8. Competence in transferable skills



Project
Written Report
Group work
6. Competence in intellectual skills





















PW100
PW104
PW116
PW205
PW221
PW222
PW101
PW104
PW113
PW116
PW212
PW100
PW108
PW205
PW221
PW222
PW113
PW116
PL204
PW104
PW212





















10
10
10
20
10
10
10
10
10
10
20
10
10
20
10
10
10
10
20
10
20
SUPPORT AND INFORMATION
Institutional/ University
All students benefit from:
 Plumpton College induction week course (includes orientation and
introduction to study and library skills)
 Student Handbook (including general advice to students on regulations,
University policies, and advice and support facilities)
 Plumpton College HE Study skills handbook
 Library facilities at Plumpton College including access to electronic
journals and ebooks
 Open access computer rooms at Plumpton College (Resources Centre
and Wine Centre).
 Wireless access in selected areas of the Plumpton College campus
 Use of the VLE
 The WineSkills website, managed by the Plumpton College Wine
Department
 Student services, including Welfare, Careers, Counselling, Financial,
Accommodation and Chaplaincy support
 A single personal tutor for duration of the course
Course-specific
In addition, students on this course benefit from:
Access to a wide network of wine businesses both in the UK and further
afield through the experience of the course leader and other teachers.
Access to a network of former Plumpton students who may offer academic or
practical advice and assistance.
Opportunities for extra-curricular study tours to wine-producing regions. Costs
for these tours are not included. They can aid understanding but students will
not be disadvantaged if they choose not to attend.
Students will also have the opportunity to complete end-of semester surveys
evaluating the course. Findings of which will be discussed at both Plumpton’s
wine and cross-college course boards with student representatives.
Additional support, specifically
where courses have nontraditional patterns of delivery
(e.g. distance learning and
work-based learning) include:
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. Throughout the course, staff support
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and actively encourage students to develop skills of enquiry through tutorials
and the research nature of some modules. 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.
Education for sustainable development
Key to sustainable development, to the marketing and selling of wine is the
area of Corporate & Social Responsibility. In the UK wine industry, it is
critical that students have understood what areas of corporate/commercial
and social responsibility are relevant to the drinks industry. Wine is
inseparable from other alcoholic drinks and the current and future challenges
to the industry.
Students will be made aware of the polarised and strongly-felt views on
alcohol amongst industry stakeholders and pro- and anti-alcohol lobbyists
(throughout the programme). By equipping students with an understanding of
these industry issues, we are preparing them to promote and market alcohol
in a responsible way
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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.
Whilst studying the FDip Wine Business students take modules totalling 120 credits over the two years;
each module is designed to comprise 100 hours total learning time and is typically studied over a 15week semester. A typical 10-credit module will usually comprise of a combination of tutor-led contact
sessions (normally 2 - 3 hours per week) and guided independent study (including time spent in
preparing and completing assessment tasks). As this course is part-time, students normally take 6
standard 10-credit modules per year, 3 each semester, or modules to the equivalent number of credits.
The compulsory modules offered as part of the FDip Wine Business directly relate to the syllabus of the
WSET Level 4 Diploma (apart from PW100 which links directly to the Level 3 award) with options
providing candidates with a more all-round understanding of the wine trade. There are no new modules
here; these are all currently delivered to those studying for the FdA in Wine Business at Plumpton
College.
Year
Semester
Compulsory Modules
PW100
1
Wines and Spirits of
the World
Optional module
PW101
PW102
Winemaking 1
Vinegrowing 1
1
Choose two from:
2
PW104
PW108 Wine Sensory Evaluation 1
The Wine Trade
PW113 Food and Wine
PW116 New Beverage Development and Launch
PW222
1
PW205
2
Sparkling and Fortified
Wines
Choose one from:
PW221
PW212 Wine Sales
PL204 Project 2
Wines of the World
2
Spirits, Beers and Ciders
Modules
Status:
M = Mandatory (modules which must be taken and passed to be eligible for the award)
C = Compulsory (modules which must be taken to be eligible for the award)
O = Optional (optional modules)
Level8
Module
code
Status
Module title
Semester
Credit
Level 4
4
PW100
C
Wines and Spirits of the World
1
10
4
PW101
C
Winemaking 1
1
10
4
PW102
C
Vinegrowing 1
1
10
4
PW104
C
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
8
All modules have learning outcomes commensurate with the FHEQ levels 0, 4, 5, 6, 7 and 8. List the level which
corresponds with the learning outcomes of each module.
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Level 5
5
PW205
C
Wines of the World
Year
20
5
PW222
C
Sparkling & Fortified Wines
1
10
5
PW221
C
Spirits, Beers and Ciders
2
10
5
PL204
O
Project 2
Year
20
5
PW212
O
Wine Sales
Year
20
Status:
M = Mandatory (modules which must be taken and passed to be eligible for the award)
C = Compulsory (modules which must be taken to be eligible for the award)
O = Optional (optional modules)
A = Additional (modules which must be taken to be eligible for an award accredited by a professional,
statutory or regulatory body, including any non-credit bearing modules)
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AWARD AND CLASSIFICATION
Award type
Award* Title
Level
Eligibility for award
Classification of award
Total credits9
Minimum credits10
Ratio of marks11:
Class of award
Select
Total credit 120
Minimum credit at level
of award 90
Levels 4 and 5 (50:50)
Foundation Diploma
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
Select
Select
Total credit Select
Minimum credit at level
of award Select
Select
Select
Final
FDip
Wine Business
*Foundation degrees only
Progression routes from award:
Award classifications
Mark/ band %
Fo ndation degree
Honours degree
Postgraduate12 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)
9
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.
11
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.
12
Refers to taught provision: PG Cert, PG Dip, Masters.
10
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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 or studentcentral).
Specific regulations
which materially affect
assessment,
progression and award
on the course
Certain Plumpton modules are equivalent in level and content to WSET Level
3 (Advanced) and level 4 (Diploma) units – students may take WSET exams
while at Plumpton so as to acquire an additional professional qualification
while studying here. These WSET exams are not compulsory when
completing the FDip Wine Business 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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