School for Viticulture and Enology

Bachelor's programme in Viticulture and Enology

Study programme: Bachelor's programme in Viticulture and Enology
Main fields of study: Viticulture and Enology
Course code: 1VV
Level of study: 1. stopnja visokošolski strokovni
Name of the qualification: Diploma
Qualification title: Bachelor of Science in Viticulture and Enology
Qualification abbreviation: BSc in Viticulture and Enology
Final examination: no
Dean: prof. dr. Branka Mozetič Vodopivec
ECTS coordinator: prof. dr. Iztok Arčon

Programme description

The Viticulture and Enology (V&E) programme is a first-level undergraduate study programme that takes three years to complete. The programme is uniform throughout the first two years and offers good fundamental knowledge of natural sciences and the economy as well as more professional knowledge in Viticulture, Enology and wine marketing. Lectures are supplemented through practical work experiences in laboratories and in school wine cellar; with fieldwork exercises and practical training at wine-growing estates and in collaborating laboratories or institutes. In the third year, the students can upgrade obligatory courses through various elective courses that give them the opportunity to specialize their knowledge according to their goals and plans for the future.

The curriculum of the programme is consistent with the guidelines and recommendations of the OIV (International Organisation of Vine and Wine) for the education of Oenologists.

The study program lasts for six semesters, ending with a successful defence of the Bachelor’s thesis. Upon completion of the study, students obtain a degree of “diplomiran inženir vinogradništva in vinarstva” (comparable to a Bachelor of Science in Viticulture and Enology).

Graduates will have employment opportunities in wine-growing estates, cooperative wineries, laboratories for wine/food analysis, agricultural advisory services, wine promotion and sale services and in other similar, profession-related careers.

Admission requirements

The admission requirement for viticulture and enology programme is a matura, vocational matura or final examination after the completion of four-year secondary education programme or its equivalent. If the number of students pre-registered for enrolment greatly exceeds the number of places available, the admission is limited. In selecting the candidates, the grade-point average of the matura, vocational matura or secondary school final examination (60 %) and the grade-point average of the 3rd and 4th year in secondary school (40 %) shall be taken into account.

Educational and professional goals

The objective of the study program is to educate professionals with interdisciplinary theoretical and practical knowledge and to raise up comprehensively educated graduates who are professionals that are able to understand and manage complex problems in viticulture, winemaking, wine marketing and related disciplines. Graduates of the V&E programme will have gained competencies relating to the independent and creative management of wine estates as well as to function as professionals in various occupations associated with grape growing and/or winemaking and marketing. This comprehensive knowledge will enable them to readily adapt to changes in local and global markets as well as to global changes and thus give them a competitive edge. They will be able to critically assess new technologies and their applicability in the local environment.

Access to further studies

The V&E Programme also provides a solid basis to all students who wish to be engaged in research activities within the profession and related areas and will plan additional training for postgraduate studies. After graduation, the candidates will have the opportunity to continue studies at the Master’s studies (2nd level) level and then can continue to Doctoral studies (3rd level), all done in accordance with the recommendations of the higher education institution that launched the graduate study program. The Master study (2nd level) majoring in Sustainable Viticulture knowledge is in preparation.

Examination and assessment regulations

Knowledge is assessed by written examinations, oral examinations, colloquiums and seminar papers. A prerequisite for taking an examination is successful completion of the subject requirements (i.e. the relevant exercises and seminar papers). As part of their practical work requirements, students have to prepare a final report. Finally, the student successfully completes the study programme by defending the diploma thesis in front of a three-person committee.

Courses

1. year

Compulsory courses Ure ECTS
Basics of Wine Marketing (From 2016/2017 on) 120 4
Cell biology 90 3
English 180 6
General and Inorganic Chemistry 210 7
Introduction to Computer and Information Science 105 3
Mathematics with Statistic 240 8
Organic Chemistry in Viticulture and Enology 180 6
Overview of world viticulture and winemaking 90 3
Plant Biology 180 6
Principles of Enology 90 3
Principles of Microbiology 120 4
Principles of Viticulture 90 3
Technical Physics in Viticulture and Winemaking 120 4

2. year

Compulsory courses Ure ECTS
Advanced Enology 180 6
Advanced Viticulture 150 5
Analysis of Musts and Wines 180 6
Basics of Wine Marketing (From 2016/2017 on) 120 4
Biochemistry 150 5
Economics in Viticulture and Winemaking 120 4
Plant Pathology 150 5
Plant Physiology and Biotechnology 150 5
Practical Education Experience 1 - 10
Soil Chemistry and Biology 150 5
Vineyard and Winery Equipment 150 5
Wine Evaluation Techniques 120 4

3. year

Compulsory courses Ure ECTS
Accounting and Bookkeeping 180 6
Agriculture and Environment 90 3
Diploma thesis 150 5
Practical Education Experience 2 - 10
General elective courses Ure ECTS
Advanced Wine Marketing: communication, PR, event management and consumer behaviour 90 3
Distillation 90 3
Grapevine Pests and Disease 180 6
International Wine Marketing 90 3
Italian Language 180 6
Modern wine sales techniques 90 3
Promotion of Wine 90 3
Wine Tourism and Cellar Door Sales 90 3
Specialized elective courses Ure ECTS
Agrometeorology 180 6
Ampelography 90 3
Chemical Elements in Soil and Plants 180 6
Grapevine Pests and Disease and Integrated Production 180 6
Grapevine Secondary Metabolites 90 3
Grapevine Selection and Nursery Management 90 3
Modern Trends in Winemaking 180 6
Sensory Evaluation of Wines 180 6
Wine Chemistry 180 6
Wine Microbiology 180 6