s
PROGRAMME SPECIFICATION
Final
PART 1: COURSE SUMMARY INFORMATION
Course summary
Final award
BSc (Hons) Viticulture & Oenology; BSc Viticulture & Oenology
Intermediate awards
Diploma of Higher Education Viticulture & Oenology; Certificate of
Higher Education Viticulture & Oenology
Course status
Validated
Awarding body
University of Brighton
Faculty
Science & Engineering
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
Typical entry requirements:
•
UCAS tariff: 280 points (Key Skills acceptable) from
alternatively:
o
Three relevant A-levels at BBC grades including a Science
o
ND/C (Level 3): individual assessment
o
IB: 30 points, specified subjects.
Include any progression opportunities
into the course.
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 will be required to have gained IELTS level 6
overall with level 6.0 in writing
Mature students without the above qualifications should be able to
show an ability to benefit from the course by, for example work,
professional or other educational experience.
Students undertaking studies in FdSc Wine Production can progress
onto the BSc course at the end of stage 1 or 2 if they gain sufficent
average marks in key modules
Page 1 of 14
Start date (mmm-yy)
Sept 14
Normally September
Mode of study
Mode of study
Duration of study (standard)
Maximum registration period
Full-time
3 years
5 years
Part-time
Other: 6 years
8 years
Sandwich
Select
Select
Distance
Select
Select
Course codes/categories
UCAS code
D636
Contacts
Course Leader (or Course
Development Leader)
Tony Milanowski
Tony.milanowski@plumpton.ac.uk
01273 890454 ext 2269
Admissions Tutor
The Admissions Team, Plumpton College
01273 892082
admissions@plumpton.ac.uk
Examination and Assessment
External Examiner(s)
Name
Place of work
Date tenure expires
Robert Falconer
University of
Sheffield
Sep 2018
Alessandra
Valsecchi
Examination Board(s)
(AEB/CEB)
Sep 2015
Albury Vineyard
Plumpton College Wine Area Examination Board
Plumpton College Wine Course Examination Board
Approval and review
Approval date
Review date
Validation
Sep 20051
Feb 20102
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
Page 2 of 14
PART 2: COURSE DETAILS
AIMS AND LEARNING OUTCOMES
Aims
The aims of the course are:
The overall aim of the BSc (Hons) Viticulture and Oenology is to develop the range of academic and
transferable skills associated with an education in Viticulture and Oenology thus equipping graduates for
either subject-related or wider employment opportunities in the wine industry.
This is achieved by providing a broad foundation for wine studies and opportunities for subsequent
specialisation, with students developing viticultural and oenological abilities and knowledge along with
more general academic and scientific abilities as they progress through the course.
The course develops, through the medium of viticultural and oenological study, a range of transferable
skills including IT and quantitative skills, scientific skills, communication skills, group-work abilities and
personal organisation and development. This is achieved through a combination of classroom,
laboratory, winery, vineyard and project modules. A key feature of the degree course is the development
of careers-related and life-long learning skills in partnership with the University's Careers Planning
Agreement.
The course further develops a range of viticultural and oenological and academic research skills
The aims of each Level are as follows:
Level 4



Provide students with a balanced programme of study spanning topics of wine production.
Provide students with a sound understanding of core concepts in the vineyard and the winery.
Introduce students to a range of viticultural and oenological skills including practical winery and
vineyard skills, laboratory and IT, together with transferable skills including oral and written
communication, teamwork, interpretation and analysis of qualitative and quantitative data, critical
analysis and problem-solving
Level 5 will additionally:





Allow students to develop a deeper knowledge and understanding of viticulture and wine production.
Introduce students to the critical evaluation and application of core concepts in new contexts in the
vineyard, laboratory and winery.
Provide students with an appreciation of the processes of knowledge generation within viticulture
and oenology.
Introduce students to the process of research design and implementation in small groups.
Provide students with an opportunity to place their subject-specific and wider learning within the
context of employment opportunities and career planning.
Level 6 will:





Provide students with an opportunity to place their subject-specific and wider learning within an
industrial context.
Allow students to develop a deeper knowledge and critical understanding of chosen aspects of
viticulture and wine production
Provide students with an opportunity to evaluate different approaches to solving problems in the
complex interlinked biochemical systems found in vineyards and wineries
Enable students to develop independence in their learning
Require students to design, implement and communicate the results of an independent specialist
research study on topic related to wine
The progressive development of knowledge and understanding is an important feature of the Viticulture
Page 3 of 14
and Oenology degree course:
 Stage 1 develops understanding of core Wine Production components together with basic Viticulture,
with the emphasis on practical skills.
 Stage 2 develops wider and more critical knowledge of Viticulture and Wine Production through the
practical winery skills, and other concepts in Wine Science as well as the principles of the research
process and its application.
 Stage 3 develops deeper understanding and application of oenological and viticultural knowledge
through individual research projects and modules such as Oenology and Sustainable Wine
Production.
The course offers the student the ability to develop a specialized understanding of wine production
issues beyond the compulsory modules taken at Levels 4 to 6, through selection from a wide range of
optional modules (see Section 4 - Course Structure).
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
Skills
Includes intellectual skills (i.e.
generic skills relating to
academic study, problem
solving, evaluation, research
etc.) and professional/
practical skills.
6
1. Detailed understanding of the science underlying Viticulture & Oenology,
such as Chemistry and Biology, and its relationship to the wine
production process.
2. The underlying principles of Viticulture & Oenology, its relevant defining
concepts, theories and methods, and an ability to apply these in a
commercial context.
3. The current knowledge of and recent developments in Viticulture &
Oenology together with an appreciation of the current gaps and the
provisional nature of information.
4. Aspects of the defining elements of Viticulture & Oenology as a result of
in-depth study.
5. The operation and use of tools and techniques for research, data
acquisition, analysis and interpretation.
Skills:
Throughout the degree course, the following intellectual, discipline-specific
and transferable skills are developed:
6. Intellectual skills:
o The ability to develop a reasoned and critical argument through
the integration and interpretation of primary and secondary
materials
o An ability to generate viticultural and oenological research
questions and to identify and use appropriate methods in
reaching and reporting conclusions
o An understanding of the basic theoretical, philosophical and
methodological issues relating to qualitative and quantitative
research in viticulture and oenology.
o The ability to critically evaluate evidence, ideas and theoretical
standpoints within viticultural and oenological contexts with a
range of specialized equipment
o The ability to undertake a deeper approach to learning and
understanding wine production issues
o An understanding of the constructed and dynamic nature of all
knowledge
7. Discipline-specific skills:
o The ability to collect, interpret and synthesise different types of
viticultural and oenological data.
o The ability to prepare quality control plans and winery designs
using appropriate approaches and technologies
o The ability to work safely and effectively in laboratory, winery and
Please refer to Course Development and Review Handbook or QAA website for details.
Page 4 of 14
vineyard contexts.
An understanding of the processes of knowledge generation in
the various disciplines in wine studies.
o The ability to identify a viticultural and oenological problem or
issue, to investigate it through an appropriately planned,
designed and implemented research project, and to present the
findings as a project report using reasoned argument to draw
clear conclusions.
8. Transferable skills:
o The ability to communicate ideas and arguments about
theoretical and practical aspects of wine production effectively in
writing, verbally, and graphically.
o The ability to collect, record, analyse and present data of various
forms using appropriate analytical techniques.
o The ability to learn and study independently, to take responsibility
for the management of independent investigation and learning,
and to plan time effectively.
o The ability to work and communicate effectively as part of a
team.
o Competences in the use of appropriate IT packages to find,
explore, develop and present numbers, text and images.
o The ability to use appropriate techniques for job-seeking and
information acquisition for life-long learning.
o An appreciation of the broader environmental and academic
contexts of their learning
o
These outcomes have been informed by both the QAA Framework for Higher
Education Qualifications and the QAA Qualification Benchmark for Degrees.
QAA subject benchmark
statement (where
applicable)7
Agriculture, forestry, agricultural sciences, 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.
NA
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.
Students take modules totalling 120 credits per year; each module is designed to comprise 100 hours
total learning time and is typically studied over a 15-week 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).
Students engage in a range of learning activities:
7
Please refer to the QAA website for details.
Page 5 of 14

Compulsory Modules
Learning and Teaching Method
Lectures, tutorials, practicals

Independent study
Indicative % of student
effort
Normally 30%
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 (20% of core contact at this level).
Learning and teaching opportunities based on student-centered learning increase further with
progression to stage 3 of the course, highlighted in the core 30-credit, Project 3 module. This is a
substantially independent research project negotiated, designed and completed in collaboration with an
individual tutor. The remaining student effort is split evenly between lectures (50% of core activity at this
level) and seminars, practicals and workshops (50% of core activity at this level).
Finally with the optional modules available at stage 2 and 3 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 a dedicated module focusing on academic skills, for example, writing
assignments, using the Harvard referencing system, and avoiding plagiarism. These tutorials are
supported by further individual tutorials as well as the provision of electronic resources through Plumpton
Online including the College study skills resource.
e-Learning
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 messages and forums. 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 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 asynchronous video and audio content of lectures,
assessments, mock exams, session plans to engage students and enhance student planning and
revision.
Work related learning
The key element of work related learning is the stage 3, PW306 Vintage winemaking placement. This
module provides a significant (160hrs) and contemporary industrial context to the knowledge and skills
learnt in Stages 1 & 2. Student experiences during this placement are also used to contextualise later
learning particular in the student-led seminars.
Page 6 of 14
Besides the PW306 Vintage winemaking placement module, much of the practical tasks undertaken in
Stage 1 & 2 are directly representative of the tasks undertaken in the wine industry. Students learn and
work in the vineyard, winery, laboratory and tasting room, and the skills are transferable to a vocational
setting.
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 3 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, mini-projects in Grape Berry Development, and
sensory evaluation studies in Wine Sensory Evaluation 3 and project planning in Research Methods 2).
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 provision of research winery and expansion of collaborative links to local & international industry
(ie FAST, Exosect, CHR Hansen, IOC etc) as well as local & international education institutions (ie
University of Reims, Geisenheim, University of Nottingham etc). Plumpton college will be hosting visiting
academics and graduate and post graduate students from China, Spain, Germany, Czech Republic,
Sweden and France.
Education for sustainable development
The Plumpton College and University of Brighton 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 in 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. The final year students are contributing to a
sustainability scheme with the UK wine industry in the Sustainable Wine Production module
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 across the three levels of the degree course to demonstrate
ability in a range of skills:
Page 7 of 14
Learning outcome
1. Detailed understanding of the
science underlying Viticulture &
Oenology, such as Chemistry and
Biology, and its relationship to the
wine production process.
2. The underlying principles of
Viticulture & Oenology, its relevant
defining concepts, theories and
methods, and an ability to apply
these in a commercial context.
Indicative
assessment methods
Module code
Credits
Examinations & tests
Lab practicals



PL107
PW118
PW303



10
20
10
Written reports
Examinations & tests










PW114
PW214
PW300
PW218
PW115
PW304
PW303
PW300
PW316
PW317










20
10
20
20
10
20
10
20
10
10
3. The current knowledge of and
recent developments in Viticulture
& Oenology together with an
appreciation of the current gaps
and the provisional nature of
information.
Laboratory reports
Student led Seminar &
workshops
4. Aspects of the defining elements of
Viticulture & Oenology as a result
of in-depth study.
5. The operation and use of tools and
techniques for research, data
acquisition, analysis and
interpretation.
Project report
Resource development

PL350

30
Projects and trials
including planning &
analysis


































PL350
PL215
PL203
PW218
PW318
PW217
PW304
PW214
PW217
PL215
PL350
PL203
PW300
PW319
PW220
PW217
PW110
PW106
PW209
PW317
PW303
PW306
PW115
PW217
PW218
PW304
PW100
PW108
PW205
PW209
PW222
PW312
PW316
PW223


































30
10
10
20
10
10
20
10
10
10
30
10
20
10
10
20
20
10
10
10
10
10
10
10
10
20
10
10
20
10
10
10
10
10
Written reports
Posters
6. Competence in intellectual skills
Written reports
Examinations
Projects and trials
including planning &
analysis
7. Competence in discipline-specific
skills
Management plans &
case studies
Practical skills
assessments
Laboratory reports
Vintage winemaking
placement seminar
Project & trials
8. Competence in transferable skills
Practical tasting skills
assessment
Student led seminar &
workshop
Business plans
Page 8 of 14
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 study skills resources
 Library facilities at Plumpton College including access to electronic
journals and ebooks
 Open access computer rooms at Plumpton College (Resources Centre
and Wine Science Centre) Wireless access in selected areas of the
Plumpton College campus
 Plumpton College Virtual Learning Environment (Plumpton Online) with
general student information
 Students have student email and internet access Student services,
including Welfare, Careers, Counselling, Financial, Accommodation,
Sexual Health and Chaplaincy support
 Single personal tutor for duration of the course
Course-specific
In addition, students on this course benefit from:
Please refer to information held on Plumpton Online
a) Handbooks and Guidance Notes
 BSc (Hons) Viticulture & Oenology Course Handbook
 PL350 Project 3 Handbook
 PW306 Vintage Winemaking Placement handbook
Additional support, specifically
where courses have nontraditional patterns of delivery
(e.g. distance learning and
work-based learning) include:
b) Academic and Administrative Support
 Single personal tutor who monitors academic and personal progress of
students on the course
 Plumpton Online with extensive resources on module basis as well as
course basis
 Plumpton College computing support staff
 Wine career guidance and support sessions
c) Laboratory Facilities
 Plumpton College teaching laboratory and research laboratory, equipped
with analytical facilities such as HPLC and spectrophotometry
 Plumpton College research winery with facilities for small-scale wine
production
 Dedicated wine tasting and sensory evaluation room
d) Wine production facilities
 7 hectares of vineyard
 A full range of vinegrowing and winemaking equipment in a wellequipped winery
 Winery laboratories
e) Other
 Regular study tours conducted to Bordeaux, Montpellier, Burgundy and
Champagne
 EU/DEFRA funded WineSkills initiative for students employed in the local
industry
 Significant support of alumni and wine industry in the provision of work
experience
Page 9 of 14
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.
The full time course is studied over 3 years, with the academic year divided into two semesters. An
optional placement year may be undertaken between stage 2 and 3 (Years 2 and 3 for full time study).
Study is undertaken at Levels 4, 5 and 6 of the national qualifications framework, and is divided into
modules. The standard value of a single module is 10 credits (equivalent to 100 hours learning) and the
structure allows the use of multiples of this (for example the Level 3 project module is awarded 30 credits
= 300 hours). Full-time students study for 120 credits (12 modules) each year, beginning at stage 1 and
progressing through stage 2 and 3. A student should obtain 120 credits at each stage before progressing
to the next.
Stage 1 of the course focuses on vinegrowing and modules providing underpinning knowledge and
theory such as chemistry, botany, soil and the environment. Winemaking concepts are introduced in
stage 1, but these are further developed in stage 2.
Stage 2 contains extensive applied and practical winemaking as well as applied viticulture that builds on
stage one. Stage 2 also has modules on research methodology and statistics which provide a solid
foundation for stage 3 studies. Several optional modules are available at stage 2 to allow students to
tailor their learning.
Stage 3 contains in-depth theoretical modules in viticulture, oenology, microbiology, as well as optional
modules sustainability, sparkling wine production and viticulture management. The vintage winemaking
placement module undertaken at the start of stage 3 requires students to complete an extensive work
placement in a commercial winery, which provides a vocational overview of their studies. Placements
are organised by students but are supported by tutors, alumni and significant database of work
placement providers. Finally stage 3 contains a 30-credit project, where the student displays the ability
to study independently an area of particular interest within wine production.
Each stage of study contains a wine analysis and a sensory evaluation module, with progressive levels
of academic development
Work-related learning is incorporated into the course through extensive practical activity in the College
vineyard, winery and laboratory, and through the vintage winemaking placement module.
The QAA Subject Benchmark Statement has informed both the course content and curriculum. The
course structure is further supplemented by the developments and suggestion arising for the curriculum
advisory panel, course boards and staff reviews.
Page 10 of 14
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 1
PW118
Grapevine
Biology 1
PW110
Vineyard practical
skills
2
PW114
Vineyard
Establishment &
Maintenance
PW115
Grape
Processing &
Fermentation
PW106
Wine
Analysis 1
PW110
Vineyard Practical
Skills
2
1
2
3
1
PW214 *
Vine Protection
PW220 *
Managing Vineyard
Operations
PW319 *
Vineyard
Management
PW304
Grape Berry
composition &
development
2
PW304
Grape Berry
composition &
development
PW118
Grapevine
Biology 1
Project
PW216 Winery
Engineering &
Practical Skills
PW222 *
Sparkling &
Fortified
PW218
Vinification
PW205*
Wines of the
World
PW216 Winery
Engineering &
Practical Skills
PW205 *
Wines of the
World
PW218
Vinification
PW215 *
Wine
Sensory
Evaluation 2
PW306
Vintage
winemaking
placement
PW209 *
Wine
Analysis 2
PL203
Statistics
PL206 *
Work
Placement 2
PW217
Grapevine
Biology 2
PW204 *
Contemporary
Issues in
Alcohol
PL215
Research
Methods 2
PL204 *
Project 2
PL204 *
Project 2
PW223 Wine
Business
Planning 2
PW317 *
Wine
Analysis 3
PL350
Project 3
PW300
Oenology
PW300
Oenology
PW318 *
Wine
Sensory
Evaluation 3
PW303
Wine
Microbiology
PW312 *
Sustainable
Wine
Production
PW316 *
Sparkling Wine
* Indicates optional modules
Modules
Status:
C = Compulsory (modules which must be taken to be eligible for the award)
O = Optional (optional modules)
Page 11 of 14
PL350
Project 3
Level8
Module
code
Status
Module title
Sem
Credit
Stage 1
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
PW108
C
Wine Sensory Evaluation 1
2
10
4
PW115
C
Grape Processing and Fermentation
2
10
Stage 2
5
PW216
C
Winery Engineering & Practical Skills
Year
20
5
PW218
C
Vinification
Year
20
5
PL203
C
Statistics
1
10
5
PL215
C
Research Methods 2
1
10
5
PW217
C
Grapevine Biology 2
2
10
5
PW223
C
Wine Business Planning 2
2
10
5
PL204
O
Project 2
Year
20
5
PL205
O
Career Development
Year
10
5
PL206
O
Work Placement 2
Year
10
5
PW205
O
Wines of the World
Year
20
5
PW209
O
Wine Analysis 2
1
10
5
PW214
O
Vine Protection
1
10
5
PW222
O
Sparkling and Fortified Wine
1
10
5
PW204
O
Contemporary Issues in Alcohol
2
10
5
PW215
O
Wine Sensory Evaluation 2
2
10
5
PW220
O
Managing Vineyard Operations
2
10
Stage 3
6
PL350
C
Project 3
Year
30
6
PW300
C
Oenology
Year
20
6
PW304
C
Grape Berry Composition & Development
Year
20
6
PW306
C
Vintage Winemaking Placement
1
10
6
PW303
C
Wine Microbiology
2
10
6
PW317
O
Wine Analysis 3
1
10
6
PW319
O
Vineyard Management
1
10
6
PW312
O
Sustainable Wine Production
2
10
6
PW316
O
Sparkling Wine
2
10
6
PW318
O
Wine Sensory Evaluation 3
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.
Page 12 of 14
AWARD AND CLASSIFICATION
Award type
Final
Award* Title
Level
Eligibility for award
Classification of award
Total credits9
Minimum credits10
Ratio of marks11:
Class of award
BSc
(Hons)
Viticulture & Oenology
6
Total credit 360
Minimum credit at level
of award 90
Levels 5 and 6 (25:75)
Honours degree
Intermediate Dip HE
Viticulture & Oenology
5
Total credit 240
Minimum credit at level
of award 90
Level 5 marks
Not applicable
Intermediate Cert
Viticulture & Oenology
4
Total credit 120
Minimum credit at level
of award 90
Level 4 marks
Not applicable
Final
Viticulture & Oenology
6
Total credit 300
Minimum credit at level
of award 60
Levels 5 and 6 (25:75)
Ordinary degree
Select
Total credit Select
Minimum credit at level
of award Select
Select
Select
BSc
Select
*Foundation degrees only
Progression routes from award:
Award classifications
Mark/ band %
Foundation degree
Honours degree
Postgraduate12 degree (excludes
PGCE and BM BS)
70% - 100%
Distinction
First (1)
Distinction
60% - 69.99%
Me
Upper second (2:1)
Merit
Lower second (2:2)
Pass
50% - 59.99%
40% - 49.99%
Pass
t
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
Page 13 of 14
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
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
Page 14 of 14