NMIT Academic Board Approved 24/7/14

Course Descriptors

Programme: Bachelor of Viticulture and Winemaking

Qualifications: Bachelor of Viticulture and Winemaking Awarded at Level 7 NMIT Academic Board Approved 24/7/14 Version 14/1/00 Effective from 1 January 2015 Version 14/1/01: 23 February 2015 Effective from 1 January 2015 Version 14/1/02: TBC Effective from 20 July 2015 Page 3 of 63

COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC2015 EFFECTIVE FROM 20 JULY 2015 Page 4 of 63

TABLE OF CONTENTS

SPECIALIST DEFINITIONS: The list of academic terminology and the glossary of Māori terms – Kupu - are located in the NMIT Academic Statute Section 2 Definitions. The definitions of additional specialist terms relevant to the Programme are listed below:

Āronga Māori Māori world view Tāne rāua ko ro The personification of the forest Rongo The personification of cultivated food Papatūānuku Mother Earth Kaitiakitanga Guardianship Te Tai Ao The natural world Fertigation The application of fertilisers, soil amendments or other water soluble products through an irrigation system Tangata whenua Indigenous people of the land Mana whenua Indigenous territorial rights Mātauranga Knowledge, education

COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 5 of 63

BVW501 ĀRONGA MĀORI AND VITICULTURAL PRACTICES

This version Version 14102 Effective from: 20 July 2015 Previous Version: 14101

NMIT Credits 15 Level 5 EFTS 0.125 Teaching hours 75 Supervised and assessed work based training hours 0 Total hours of self-directed learning 75 Total hours of student learning 150 *Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training. **Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc.

Pre-requisites: None Co-requisites: None

This course provides an introduction to Industry Practices; Practical Skills; Problem- solving Techniques; Viticulture Knowledge and Skills. Refer Programme Regulations Alignment to the s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy. Refer Programme Regulations s. 7 Core Transferrable Skills

This course provides students with core viticultural knowledge including climate, Course Aim: common grape varieties, canopy management, basic plant and grapevine physiology, plant husbandry and rootstocks within a viticultural context.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Discuss the origin and structure of the New Zealand wine industry Learning Outcome 2: Explain the morphology, physiology and phenology of grapevines Describe the ampelographic (viticultural) and oenological characteristics of the Learning Outcome 3: common grape varieties and rootstocks Learning Outcome 4: Examine factors contributing to climate and its effects on grapevines Interpret implications of the phenological events of grapevines on vineyard Learning Outcome 5: management Learning Outcome 6: Develop a canopy management and pruning strategy Learning Outcome 7: Explain the relationship between a range of factors affecting wine quality This course does not contain unit standards.

ASSESSMENT AND RESULTS

Basis of Assessment: Achievement Based assessment for theory assessment and overall course grade

Methods Learning Outcomes % Weightings Assignment 1 15 Methods of Assessment: Assignment 3 & 4 40 Case Study Assignment 2, 5,6, 7 45

Assessment Results: Results for Achievement Based assessments are given in percentage marks

Course Results*: AC-NMIT-06

Requirements for  Meet all learning outcomes Successful Course  Gain a course result of C or higher Completion: Requirements for  Meet all learning outcomes Distinction (Course)  A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Requirements for  Meet all learning outcomes Merit (Course):  B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)

LEARNING AND TEACHING

 Classroom activity  Online activity Learning and  Field trips Teaching Approaches:  Practical demonstrations  Tutorials  Guided independent learning  Course handbook  Tutor  Tutorial assistant Learning and  Classrooms equipped with computer and data projector Teaching Resources:  NMIT Moodle  Field trips to local vineyards  NMIT on-site vineyard  Library including online resources

BVW502 WINE PRODUCTION

NMIT Credits 15 Level 5 EFTS 0.125 Teaching hours 75 Supervised and assessed work based training hours 0 Total hours of self-directed learning 75 Total hours of student learning 150 * Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training. **Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

This course provides an introduction to: Industry Practices; Practical Skills; Problem- solving Techniques; Scientific Principles; Winemaking Knowledge and Skills; Regulation and Environmental Management; Refer Programme Regulations s. 16.1 Alignment to the Graduate Outcome Statement Graduate Profile): Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course provides a comprehensive introduction to the theory of wine production and establishes skills and knowledge necessary to work in a winery. Students make Course Aim: their own wine as part of a project and their sensory evaluation skills will be developed through regular wine tasting.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Evaluate a range of table wines using sensory skills Apply winemaking principles to plan and produce several styles of wine as part of a Learning Outcome 2: team or individually Apply an understanding of fermentation kinetics and management to a Learning Outcome 3: winemaking project Learning Outcome 4: Operate winemaking equipment and perform winemaking tasks This course does not contain unit standards.

Basis of Achievement Based assessment for theory assessment and overall course grade Assessment:

Methods Learning Outcomes % Weightings Methods of Practical exercise 1 20% Assessment: Project 1,2,3,4 55% Test 2, 3 15% Off campus project 1 10%

Assessment Results: Achievement Based assessment for theory assessment and overall course grade

Requirements for  Meet all learning outcomes Successful Course  Gain a course result of C or higher Completion: Requirements for  Meet all learning outcomes Distinction (Course):  A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Requirements for  Meet all learning outcomes Merit (Course):  B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)

 Classroom/Laboratory activity  Online activity Learning and  Practical demonstrations Teaching  Residential Workshop Approaches:  Tutorials  Guided independent learning  Course handbook  Tutor and tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle  Specialist guest speakers Learning and  NMIT Winery Laboratory Teaching Resources:  NMIT Winery  NMIT Tasting facilities  Computer lab  Video conference facilities  Library including online resources

BVW503 WINE CHEMISTRY AND ANALYSIS

This version Version 14102 Effective from: 20 July 2015 COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 10 of 63

Previous Version: 14101

NMIT Credits 15 Level 5 EFTS 0.125 Teaching hours 75 Supervised and assessed work based training hours 0 Total hours of self-directed learning 75 Total hours of student learning 150 *Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training. **Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

This course provides an introduction to: Industry Practices; Practical Skills; Data Analysis; Problem Solving Techniques; Scientific Principles; Winemaking Knowledge and Skills; Regulation and Environmental Management; Refer Programme Alignment to the Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course provides a foundation in chemistry and microbiology applicable to wine Course Aim: analysis and wine production. Students will develop skills in the common wine analysis required throughout wine production, while emphasising laboratory safety.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Apply a range of chemical concepts to winemaking and analysis Describe the basic morphology of microorganisms responsible for primary Learning Outcome 2: fermentation, malolactic fermentation and spoilage Learning Outcome 3: Accurately perform then interpret results of a range of laboratory techniques Learning Outcome 4: Manipulate metric units of dilution and dilution schemes This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Test 1 20 Assessment: Assignment 1,2, 3 & 4 40 Assignment 1,2 30 Practical exercise 1, 3 & 4 10

Course Results: AC-NMIT-06

 Classroom/Laboratory activity  Online activity Learning and  Practical demonstrations Teaching Approaches:  Residential Workshop  Tutorials  Guided independent learning  Course handbook  Tutor and tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle  Hand-outs Learning and  Specialist guest speakers Teaching Resources:  NMIT Chemistry laboratory  NMIT Winery laboratory  NMIT Tasting facilities  Computer lab  Video conference facilities  Library including online resources

BVW504 TĀNE RĀUA KO RO AND RONGO AND PLANT SCIENCE

This course provides an introduction to: Industry Practices; Practical Skills; Problem- solving Techniques; Scientific Principles; Viticulture Knowledge and Skills; Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Literacy; Numeracy; Digital Literacy; Refer Programme Regulations s. 7 Core Transferrable Skills

This course provides an introduction to the structure and function of plants, with particular emphasis on the grapevine. Students will gain an understanding of the Course Aim: principles underlying how environmental factors affect growth in a range of plant types, as a prerequisite to being able to modify these factors to advantage.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Develop an understanding of the plant kingdom Describe plant cell types and their components, and plant tissue types and their Learning Outcome 2: function Learning Outcome 3: Describe the structure and function of plant roots, stems and leaves Describe the structure and function of flowers and fruits and explain the process of Learning Outcome 4: plant reproduction. Demonstrate an understanding of the basic principles behind plant photosynthesis Learning Outcome 5: and respiration Describe transpiration, translocation and water movement in plants, and the Learning Outcome 6: function of plant hormones Interpret and describe the structure of plant cells, tissues and organs using Learning Outcome 7 microscopes This course does not contain unit standards.

Methods Learning Outcomes % Weighting Test 1- 6 10 Methods of Report 1- 4,, 7 35 Assessment: Assignment 1- 6 15 Test 1- 6 40

Course Results: AC-NMIT-06

Requirements for  Meet all learning outcomes Successful Course  Gain a course result of C or higher Completion: Requirements for  Meet all learning outcomes Distinction (Course):  A+ (85% – 100%), A (80% – 84%), A- (75% – 79% Requirements for  Meet all learning outcomes Merit (Course):  B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)

 Classroom/Laboratory activity  Online activity Learning and  Practical demonstrations Teaching Approaches:  Residential Workshop  Tutorials  Guided independent learning  Course handbook  Tutor  Tutorial assistant Learning and  Classrooms equipped with computer and data projector Teaching Resources:  NMIT Moodle  NMIT Chemistry laboratory  Library including online resources

BVW505 PAPATŪAĀNUKU AND SOIL SCIENCE

This version Version 14102 Effective from: 20 July 20 July 2015 Previous Version: 14101

This course provides an introduction to: Industry Practices; Practical Skills; Problem- solving Techniques; Scientific Principles; Viticulture Knowledge and Skills; Regulation and Environmental Management; Refer Programme Regulations s. 16.1 Graduate Alignment to the Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

The course provides an introduction to the study of soils. Soil formation, soil parent Course Aim: material and profiles are discussed. Physical properties including texture, structure, and soil moisture are covered.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Describe the process of soil formation Learning Outcome 2: State the physical and chemical properties of soil Learning Outcome 3: Develop an understanding of the New Zealand soil classification system Analyse the suitability of different soil types for the production of grapes for wine and Learning Outcome 4: recommend an appropriate soil enrichment programme Learning Outcome 5: Demonstrate knowledge of plant-soil-water relationships Explain the importance of organic matter and humus in soils and the role of soil Learning Outcome 6: organisms This course does not contain unit standards.

Methods Learning Outcomes % Weighting

Methods of Report 6 20 Assessment: Report 1,2 & 3 35 Assignment 4 20 Portfolio 1-6 25

 Classroom/Laboratory activity  Online activity Learning and  Practical demonstrations Teaching Approaches:  Residential Workshop  Tutorials  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector Learning and  NMIT Chemistry Laboratory Teaching Resources:  NMIT Moodle  Field trips to local vineyards and properties  Specialist guest speakers  Library including online resources

BVW506 INDUSTRY PRACTICE – VINEYARD

This course provides industry experience including an introduction to: Industry Practices; Practical Skills; Supervisory or Management; Problem-solving Techniques; Viticulture Skills and Knowledge; Regulation and Environmental Management; Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

The industry based training periods within this course provide the opportunity for students to observe and participate in industry during the peak periods of winter Course Aim: pruning, spring growth, summer and autumn including vintage and through this to consolidate and reinforce their classroom based learning.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Identify, describe and explain the purpose of the major activities occurring in a Learning Outcome 1: vineyard for the duration of one calendar year Describe the principles of pruning grapevines and utilise the techniques of both Learning Outcome 2: cane and spur pruning Apply knowledge of canopy management techniques in a range of industry Learning Outcome 3: situations Demonstrate an understanding of pest, disease and disorder monitoring, including Learning Outcome 4: ‘best-practice’ methods of identification This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Report 1 & 3 40 Assessment: Report 2 35 Diary 1, 2, 3 & 4 25

 Work-based activity  Classroom activity Learning and  Online activity Teaching Approaches:  Practical demonstrations  Tutorials  Guided independent learning  Course handbook  Tutor Learning and  NMIT Moodle Teaching Resources:  Workbook  Hand-outs

BUS501 BUSINESS ENVIRONMENT

NMIT Credits 15 Level 5 EFTS 0.125 Teaching hours* 60 Supervised and assessed work based training hours 0 Total hours of self-directed learning** 90 Total hours of student learning 150 *Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training. **Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc

This course provides an introduction to: Industry Practices; Practical Skills, Supervisory or Management Skills, Regulation and Environmental Management. Alignment to the Refer Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course provides students with an overview of the business environment and Course Aim: relevant aspects which make up this environment.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Demonstrate an understanding of how business has developed, where business Learning Outcome 1: currently fits in society and investigate current trends Demonstrate an understanding of the history of management, and show Learning Outcome 2: understanding of planning, organising, leading and controlling within an organisation Understand the marketing concept and demonstrate and understanding of the Learning Outcome 3: marketing mix Understand where business funding comes from, how to obtain funding and how to Learning Outcome 4: account for and measure business funds Demonstrate and appropriate understanding of key NZ and International business Learning Outcome 5: laws including the NZ Fair Trading Act, NZ Consumer Guarantees Act and how international trading laws could impact on a business Learning Outcome 6: Investigate NZ HR Management law and its impact on an organisation This course does not contain unit standards. COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 19 of 63

Methods Learning Outcomes % Weightings Business / Management 1, 2 3% Worksheet Business / Management 1,2 10% Assignment Marketing Worksheet 3 3% Marketing Assignment 3 10% Finance Worksheet 4 3% Methods of Finance Assignment 4 10% Assessment: Law Worksheet 5 3% Law Assignment 5 10% Human Resources 6 3% Worksheet Human Resources 6 10% Assignment Business Environment 1,2,3,4,5,6 35% Assignment

 Classroom activity Learning and  Online activity Teaching Approaches:  Guided independent learning  Course handbook  Tutor and tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle Learning and  Handouts Teaching Resources:  Specialist guest speakers  Computer lab  Video conference facilities  Library including online resources

MGT530 PRINCIPLES OF MANAGEMENT COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 21 of 63

Version Version 05122 Effective from: 20 July 2015 Previous Version: 05121

This course provides students with an introduction to the principles and processes Course Aim: of management and how they are applied to address current issues.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Describe management and the purpose of organisations: a) Purpose of organisations Learning Outcome 1: b) Management roles and skills c) Problem solving and decision making in organisations Describe the development of management philosophies, and their influence on current management practices: Learning Outcome 2: a) Task focus b) People focus c) Efficiency and effectiveness Use analytical tools to evaluate the impact that internal and external environments Learning Outcome 3: have on organisations. Explain the importance of ethics and social responsibility on decision making: a) At least two conflicting viewpoints on ethical behaviour Learning Outcome 4: b) At least two viewpoints on social responsibility c) Organisational sustainability Explain the purpose of planning and control and apply processes to a given situation: Learning Outcome 5: a) The purpose of strategic and operational plans b) Strategic and planning processes c) Implementation and control

Evaluate two types of organisational structures, and recommend a structure for a given situation: Learning Outcome 6: a) Hierarchy and departmentalisation b) Centralisation versus decentralisation c) Mechanistic versus organic d) Span of control Describe and apply ways to lead individuals and teams: a) At least two approaches to leadership Learning Outcome 7: b) At least two approaches to motivation c) Process of delegation Discuss two frameworks of change management in the context of a contemporary Learning Outcome 8: issue in an organisation. This course does not contain unit standards.

 Achievement Based assessment is used in this course.  Individual assessments may cover one or more of the learning outcomes.  The result for each assessment is given as a mark.  Each summative assessment is assigned a percentage weighting. Basis of Assessment:  The overall percentage mark for the course is calculated by adding the weighted results for all summative assessments.  To derive the course result the overall percentage mark is converted into a grade using Course Result Key AC-NMIT-06. Methods of A range of assessment methods may be used. The following are examples of Assessment: appropriate methods of assessment: test (online or in-class); assignment; presentation; project; journal; group assessments; exam. Assessment Results: Results for assessments are given in percentage marks. Course Result Key* AC-NMIT-06 Other course results available are listed in the Bachelor of Commerce Programme Other Course Results: Regulations Section 7.3 Approaches to Assessment. Requirements for To successfully complete this course, students need to achieve an overall mark of at Successful Course least 50% and a mark of at least 40% in the final examination Completion: Requirements for A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Distinction Requirements for B+ (70% – 74%), B (65% – 69%), B- (60% – 64%) Merit

A variety of teaching and learning and learning approaches will be used in the course Learning and with an emphasis on student-centred learning. The following learning and teaching Teaching Approaches: approaches may be used in this course: online learning programme; lectures; group discussions (online or face to face); tutorials; self-directed learning; research; projects.  Bartol, K., Martin, D., Tein, M., & Matthews, G. (2005), Management: A Pacific Learning and Rim Focus. (4th ed.). Australia: McGraw Hill Education Teaching Resources:  Online learning material and resources, Library resources

MKT571 PRINCIPLES OF MARKETING

Version Version 05122 COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 23 of 63

Effective from: 20 July 2015 Previous Version: 05121

NMIT Credits 15 Level 5 EFTS 0.125 Teaching hours* 60 Supervised and assessed work based training hours 0 Total hours of self-directed learning** 90 Total hours of student learning 150 * Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training. **Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc.

This course provides students with a working knowledge of fundamental marketing Course Aim: concepts relevant to contemporary organisations.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Explain the marketing concept and its contribution to organisational performance. Learning Outcome 2: Identify and analyse environmental factors affecting marketing decision making. Learning Outcome 3: Describe the process of developing a marketing plan. Learning Outcome 4: Apply the concepts of market segmentation, targeting and positioning. Discuss the marketing mix model for tactical decision making for both product and Learning Outcome 5: service-intensive offerings. Learning Outcome 6: Describe the salient aspects of product policy. Learning Outcome 7: Identify the factors influencing both pricing policy and tactical pricing decisions. Identify the factors influencing promotion policy and explain the process of Learning Outcome 8: developing a promotion campaign. Identify the factors influencing distribution policy with particular emphasis on Learning Outcome 9: distribution channel selection and management. Learning Outcome 10: Describe the nature, scope and contribution of a marketing information system. Identify the key factors affecting buyer behaviour amongst consumers, businesses Learning Outcome 11: and internationally. This course does not contain unit standards.

 Achievement Based assessment is used in this course.  Individual assessments may cover one or more of the learning outcomes.  The result for each assessment is given as a mark.  Each summative assessment is assigned a percentage weighting. Basis of Assessment:  The overall percentage mark for the course is calculated by adding the weighted results for all summative assessments.  To derive the course result the overall percentage mark is converted into a grade using Course Result Key AC-NMIT-06. A range of assessment methods may be used. The following are examples of Methods of appropriate methods of assessment: test (online or in-class); assignment; presentation; Assessment: project; journal; group assessments; exam. Assessment Results: Assessments are given percentage marks. Course Result Key* AC-NMIT-06 Other course results available are listed in the Bachelor of Commerce Programme Other Course Results: Regulations Section 7.3 Approaches to Assessment. Requirements for To successfully complete this course, students need to achieve an overall mark of at Successful Course least 50% and a mark of at least 40% in the final examination Completion: Requirements for A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Distinction Requirements for B+ (70% – 74%), B (65% – 69%), B- (60% – 64%) Merit

A variety of teaching and learning and learning approaches will be used in the course Learning and with an emphasis on student-centred learning. The following learning and teaching Teaching Approaches: approaches may be used in this course: online learning programme; lectures; group discussions (online or face to face); tutorials; self-directed learning; research; projects. Online learning material and resources Learning and Kotler, P., Adam, S., Brown, L., Armstrong: G., (2006) Principles of Marketing, (3rd ed.) Teaching Resources: Frenchs Forest NSW: Pearson Prentice Hall, and Library resources

RES502 RESEARCH AND COMMUNICATION SKILLS

This course provides an introduction to: Practical Skills; Applied Research; Data Analysis; Problem-solving Techniques; Scientific Principles. Refer Programme Alignment to the Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course aims to equip the learner with the knowledge, skill and competence to effectively engage with research and to present learning for formal academic and Course Aim: other purposes. To encourage the development of an independent, reflective and self-managed approach to study.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Explain the key features and unique functions of a range of research and Learning Outcome 1: experimental methodologies Explain essential features of civil law relating to copyright and intellectual property Learning Outcome 2: rights and conventions Learning Outcome 3: Use specialist vocabulary and language appropriately. Gather relevant information systematically from primary and current secondary sources including library systems, information and communication technology Learning Outcome 4: systems and the internet, quantitative data such as statistical tables, diagrams, graphs, charts Present information and findings according to a coherent argument or purpose, Learning Outcome 5: leading to valid conclusions Achieve short and medium term learning goals, including with systematic planning, Learning Outcome 6: time management, feedback and review cycles

Use a variety of presentation strategies appropriate for assessment conditions, Learning Outcome 7: including essays, assignments, examinations, interviews, oral formal presentations or scientific reports. This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Portfolio All 60 Assessment: Presentation All 40

 Classroom activity  Online activity Learning and  Practical demonstrations Teaching Approaches:  Residential Workshop  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector Learning and  NMIT Moodle Teaching Resources:  Handouts  Specialist guest speakers  Computer lab  Video conference facilities  Library including online resources

BVW601 TE TAI AO AND VINEYARD MANAGEMENT

This course further develops: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Viticulture Knowledge and Skills; Regulation and Environmental Management Skills. Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course aims to integrate the knowledge gained from other viticultural papers. Course Aim: Students acquire the knowledge and skills to make appropriate vineyard management decisions.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Analyse and describe factors that ensure successful propagation of vine material Learning Outcome 2: Describe the role and function of vine improvement groups Learning Outcome 3: Summarise vine material importation and quarantine protocols Describe the role of mother blocks, positive selection and virus checking using ELISA Learning Outcome 4: and PCR Evaluate the role and responsibilities of a vineyard manager and the activities that Learning Outcome 5: occur in a vineyard throughout a year Learning Outcome 6: Analyse examples of recent and/or current viticultural research Learning Outcome 7: Assess the impact of grapevine management on wine quality and style Learning Outcome 8: Create a plan for the design and establishment of a vineyard

This course does not contain unit standards.

Methods Learning Outcomes % Weightings Assignment 1, 2, 3, & 4 30 Methods of Assignment 8 45 Assessment: Forum 5 & 6 10 Forum 7 15

 Classroom activity Learning and  Online activity Teaching Approaches:  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector  NMIT onsite Vineyard Learning and  NMIT Moodle Teaching Resources:  Hand-outs  Specialist guest speakers  Computer lab  Video conference facilities  Library including online resources

BVW602 WINE SCIENCE

BVW502 Wine Production Pre-requisites: BVW503 Wine Chemistry and Analysis Co-requisites: None

This course further develops: Industry Practices, Practical Skills; Data Analysis Problem-solving Techniques; Scientific Principles, Winemaking Knowledge and Skills. Alignment to the Refer Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course examines the chemistry and microbiology of wine production and aims to develop skills in advanced wine analysis and laboratory trials used in commercial Course Aim: winemaking. The results of these trials are interpreted and chemistry behind these techniques is examined. The role of oak in wine is evaluated in detail. The sensory evaluation of wine including identification of faults is examined in detail.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Objectively assess the qualities of a wine using standard industry tasting descriptors Learning Outcome 2: Identify the impact of microbial activity to all stages of wine production Diagnose the cause of wine faults and formulate appropriate solutions Identify the Learning Outcome 3: major faults in wine and understand their origin and solutions Learning Outcome 4: Examine the principles and techniques of fining Discuss the origins and use of different oak types and describe the influence of Learning Outcome 5: coopering practices Learning Outcome 6: Formulate winemaking decisions based on wine analysis and trials Learning Outcome 7: Explain the reactions that take place during maturation

Methods Learning Outcomes % Weightings Practical exercises and 1 10% reports Methods of Assignment and online test 2, 3, 4 & 5 40% Assessment: Practical exercises and 6 40% reports Assignment and online test 7 10%

 Classroom activity  Online activity Learning and  Practical demonstrations Teaching Approaches:  Residential Workshop  Tutorials  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle  Hand-outs Learning and  Specialist guest speakers Teaching Resources:  NMIT Winery Laboratory  NMIT Winery  NMIT Tasting facilities  Computer lab  Video conference facilities  Library including online resources

BVW603 KAITIAKITANGA AND VINEYARD BIO-PROTECTION

This course further develops: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Viticulture Knowledge and Skills; Regulation and Environmental Management. Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course introduces students to the common pests, weeds and diseases associated with grape growing and wine production and provides core knowledge Course Aim: and skills to identify, describe and appropriately manage these in a wine industry context.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Outline the classification system relevant to vineyard disease organisms Learning Outcome 2: Identify common weeds and grasses Learning Outcome 3: Identify and describe fungal pathogens of grape vines Learning Outcome 4: Describe and classify virus and bacterial diseases of vines Learning Outcome 5: Discuss principles of integrated pest and disease management Learning Outcome 6: Identify and describe insects and other pests Learning Outcome 7: Develop a vineyard Bio-protection programme This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Test 1-6 20 Assessment: Assignment 7 40 Examination 1-6 40

Requirements for  Meet all learning outcomes Successful Course  Gain a course result of C or higher and a mark of at least 40% in the final Completion: examination Requirements for  Meet all learning outcomes Distinction (Course):  A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Requirements for  Meet all learning outcomes Merit (Course):  B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)

 Classroom activity  Online activity Learning and Teaching  Residential Workshop Approaches:  Laboratory Practical  Tutorials  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector Learning and Teaching  NMIT Laboratory Resources:  NMIT Moodle  NMIT on-site Vineyard  Hand-outs  Library including online resources

BVW604 WINERY AND VINEYARD ENGINEERING

This course further develops: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Viticulture and Winemaking Knowledge and Skills; Regulation and Environmental Management. Alignment to the Refer Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course examines a range of winery and vineyard machinery and equipment that Course Aim: will enable students to identify, understand and describe their operation.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Winery Explain the fundamentals of electricity, electric motors, pumps, fluid dynamics and Learning Outcome 1: refrigeration, and discuss the principles of their operation Learning Outcome 2: Describe the properties and application of stainless steel in a winery setting Compare and contrast the application of common filtration systems used in wine Learning Outcome 3: production Vineyard Describe the different types of vineyard trellising systems, and their construction Learning Outcome 4: Learning Outcome 5: Apply the principles of Overall Equipment Efficiency (OEE) to a vineyard situation Demonstrate knowledge of the principles and issues relating to irrigation and Learning Outcome 6: fertigation design including their operation and maintenance requirements Learning Outcome 7: Describe the timing and use of a range of vineyard machinery This course does not contain unit standards. COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 37 of 63

Methods Learning Outcomes % Weightings Test 1 & 2 10 Methods of Test 3 & 4 10 Assessment: Forum 2 15 Assignment 5, 6 & 7 30 Assignment 7 35

 Classroom activity  Online activity Learning and  Practical Demonstrations Teaching Approaches:  Residential Workshop  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector Learning and  NMIT Vineyard Teaching Resources:  NMIT Winery  NMIT Moodle  Hand-outs  Specialist guest speakers  Library including online resources

BVW605 APPLIED RESEARCH

Pre-requisites: RES501 Research and Communication Skills Co-requisites: RES602 Statistics and Experimental Design

This course further develops: Industry Practices; Practical Skills; Applied Research; Data Analysis; Problem-solving Techniques; Scientific Principles, Refer Programme Alignment to the Regulations s. 16.1 Graduate Outcome Statement. Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course aims to develop students’ understanding of investigative analysis and enable them to utilise a variety of sources of technical knowledge and data in undertaking applied research. Course Aim: To enable the student to undertake project management with minimal supervision. To develop students’ experience of collation, presentation and interpretation of data collated during applied study.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Identify and demonstrate facility in research designs and data collection strategies Learning Outcome 1: that are most appropriate to a particular research project Undertake a literature review for a specific research project and evaluate the Learning Outcome 2: information in relation to their own research findings Learning Outcome 3: Plan a schedule of work to achieve a research objective Undertake a programme of investigative research and collect and document key Learning Outcome 4: research data appropriately Produce a written report and presentation demonstrating an ability to undertake, Learning Outcome 5: analyse and interpret the results of a project using original data

Methods Learning Outcomes % Weightings Methods of Methods review 1-2 20 Assessment: Presentation 2-5 30 Short study 2-5 50

 Classroom activity  Online activity Learning and Teaching Approaches:  Residential Workshop  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector Learning and  NMIT Moodle Teaching Resources:  Hand-outs  Specialist guest speakers  Computer lab  Video conference facilities  Library including online resources

BVW606 INDUSTRY PRACTICE – WINERY

Pre-requisites: BVW502 Wine Production Co-requisites: None

This course provides industry experience and reinforces: Industry Practices; Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Winemaking and/or Viticulture Knowledge and Skills; Alignment to the Regulation and Environmental Management. Refer Programme Regulations s. 16.1 Graduate Profile: Graduate Outcome Statement. Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills

This course aims to allow students to gain practical experience in either a Course Aim: commercial winery and/or vineyard during vintage.

LEARNING OUTCOMES Further learning outcomes may be negotiated by the student and employer prior to commencement of industry-based training. These negotiated outcomes would be reviewed approximately four weeks into training to ensure outcomes achieved.

On successful completion of this course students will be able to: Learning Outcome 1: Clean tanks, lines, and winery equipment appropriately Learning Outcome 2: Describe grape processing, juice extraction and clarification Learning Outcome 3: Transfer must/juice/wine using appropriate pumps Learning Outcome 4: Monitor fermentations Learning Outcome 5: Carry out juice and wine additions Learning Outcome 6: Analyse the Health and Safety procedures used in the winery Learning Outcome 7: Assess the processing methods used in the winery in a critical fashion

Describe mechanical harvesting of grapevines and the transport, delivery and Learning Outcome 8: receival of the grapes at the winery This course does not contain unit standards.

Methods of Methods Learning Outcomes % Weightings Assessment: Report 1-8 100%

Learning and  Online activity Teaching Approaches:  Work-based activity  Course handbook  NMIT Moodle  Workbooks Learning and  Handouts Teaching Resources:  Computer lab  Video conference facilities  Library including online resources

MKT672 MARKETING APPLICATIONS

NMIT Credits 15 Level 6 EFTS 0.125 Teaching hours* 60 Supervised and assessed work based training hours 0 Total hours of self-directed learning** 90 Total hours of student learning 150 * Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training. **Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc.

Pre-requisites: MKT571 Principles of Marketing Co-requisites: None

This course provides students with an introduction to marketing in three specialty Course Aim: contexts - Services, International, and Small/Medium-sized Enterprise Marketing.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Services Marketing:  Present a detailed explanation of how Services Marketing differs from Product Marketing and the challenges this presents to marketers in the service sector. Learning Outcome 1:  Explain key Services Marketing decision issues including: the service concept, competitive distinctiveness, and positioning.  Demonstrate an understanding of leading service quality management principles and practices. International Marketing:  Explain the nature and scope of International Marketing.  Discuss the processes of segmenting, targeting and positioning products and services in overseas markets. Learning Outcome 2:  Describe the considerations associated with Pricing Policy in International Marketing.  Explain Distribution Policy options in International Marketing.  Outline the types of factors to be taken into account when developing Promotion Policy in International Marketing. Learning Outcome 3: Entrepreneurial marketing (SME):  Explain how marketing practices are different in small and medium sized businesses.  Describe how the entrepreneurial organisation can conduct Marketing Research.  Explain the leading principles of Relationship Marketing. COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 44 of 63

 Explain the leading principles of business-to-business (B2B) Marketing and organisational purchasing behaviour. This course does not contain unit standards. ASSESSMENT AND RESULTS

 Achievement Based assessment is used in this course.  Individual assessments may cover one or more of the learning outcomes.  The result for each assessment is given as a mark.  Each summative assessment is assigned a percentage weighting.  The overall percentage mark for the course is calculated by adding the weighted results for all summative assessments.  To derive the course result the overall percentage mark is converted into a grade using Course Result Key AC-NMIT-06. Methods of Research proposal, progress reports, oral presentation, research project report, and case Assessment: study. Assessment Results: Results for assessments are given in percentage marks. Course Result Key* AC-NMIT-06 Other course results available are listed in the Bachelor of Commerce Programme Other Course Results: Regulations Section 7.3 Approaches to Assessment. Requirements for To successfully complete this course, students need to achieve an overall mark of at Successful Course least 50% and a mark of at least 40% in the final examination Completion: Requirements for A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Distinction Requirements for B+ (70% – 74%), B (65% – 69%), B- (60% – 64%) Merit

A variety of teaching and learning and learning approaches will be used in the course with an emphasis on student-centred learning. The following learning and teaching approaches may be used:  Lectures  Tutorials  Workshops Learning and Teaching  Presentations Approaches:  Research  Role plays  Group discussions  Self-directed learning  Computer assisted learning  Case studies  Videos  Textbooks Learning and Teaching  Library resources Resources:  Internet  Prepared handouts

MGT632 OPERATIONS MANAGEMENT

Pre-requisites: MGT530 Principles of Management Co-requisites: None

This course provides students with an understanding of the management function in relation to the production of goods and services. Students will gain knowledge of Course Aim: the practical realities of operations management and how it contributes to the overall management of the organisation.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Analyse the nature of contemporary operations management and the role of the Learning Outcome 1: operations manager Explain quality management, and apply quality management techniques to improve Learning Outcome 2: operations in a given situation Select appropriate facilities and processes to ensure efficient provision of goods Learning Outcome 3: and/or services Discuss performance management and determine appropriate operational Learning Outcome 4: performance measures and controls Understand capacity management, apply techniques relating to resource planning, Learning Outcome 5: and recommend appropriate actions in a given situation Apply an understanding of supply chain management, inventory management and Learning Outcome 6: materials management to given situations This course does not contain unit standards.

 Achievement Based assessment is used in this course.  Individual assessments may cover one or more of the learning outcomes.  The result for each assessment is given as a mark.  Each summative assessment is assigned a percentage weighting. Basis of Assessment:  The overall percentage mark for the course is calculated by adding the weighted results for all summative assessments.  To derive the course result the overall percentage mark is converted into a grade using Course Result Key AC-NMIT-06. A range of assessment methods may be used. The following are examples of Methods of appropriate methods of assessment: test (online or in-class); assignment; presentation; Assessment: project; journal; group assessments; exam. Assessment Results: Results for assessments are given in percentage marks. Course Result Key* AC-NMIT-06 Other course results available are listed in the Bachelor of Commerce Programme Other Course Results: Regulations Section 7.3 Approaches to Assessment. Requirements for To successfully complete this course, students need to achieve an overall mark of at Successful Course least 50% and a mark of at least 40% in the final examination Completion: Requirements for A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Distinction Requirements for B+ (70% – 74%), B (65% – 69%), B- (60% – 64%) Merit

A variety of teaching and learning and learning approaches will be used in the course Learning and with an emphasis on student-centred learning. The following learning and teaching Teaching Approaches: approaches may be used in this course: online learning programme; lectures; group discussions (online or face to face); tutorials; self-directed learning; research; projects. Learning and Online learning material and resources, textbook, Library resources Teaching Resources:

RES602 STATISTICS AND EXPERIMENTAL DESIGN

Pre-requisites: None Co-requisites: BVW605 Applied Research

This course further develops: Practical Skills; Applied Research; Data Analysis; Problem-solving Techniques; Scientific Principles. Refer Programme Regulations s. Alignment to the 16.1 Graduate Outcome Statement. Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills.

This course aims to allow students to recognise a variety of data types and be able Course Aim: to present data in a variety of ways. They will be able to interpret descriptive data summaries from scientific research.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Choose and develop methods for data collection Learning Outcome 2: Develop an experimental design for an investigation Learning Outcome 3: Apply range of presentation techniques Learning Outcome 4: Calculate and analyse descriptive statistics for a data set Learning Outcome 5: Appraise the results of a scientific study This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Short investigation 1-5 80% Assessment: Practical Assessment 1, 3 & 4 20%

 Classroom activity  Online activity Learning and  Practical Demonstrations Teaching Approaches:  Residential Workshops  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle Learning and  Handouts Teaching Resources:  Specialist guest speakers  Specialist equipment:  Computer lab  Video conference facilities  Library including online resources

BVW701 GRAPEVINE PHYSIOLOGY

This version Version 14102 Effective from: 20 July 2015 COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015 Page 49 of 63

Previous Version: 14101

BVW501 Āronga Māori and Viticultural Practices & BVW601 Te Tai Ao and Vineyard Pre-requisites: Management Co-requisites: None

This course revisits and reinforces: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Viticulture Knowledge and Skills; Regulation and Environmental Management Skills. Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement. Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills.

This course aims to develop a comprehensive understanding of grapevine Course Aim: developmental physiology, including their vegetative cycle and reproductive anatomy.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Explain the functions of the internal and external grapevine anatomy Critically analyse the cultivars, clones and rootstocks regularly used in commercial Learning Outcome 2: vineyards and their application Compare and contrast the major phenological events that occur within a growing Learning Outcome 3: season Discuss the role of weather and its impact on flowering, fruitset and grapevine Learning Outcome 4: morphology Develop strategies to manipulate yield and quality parameters using advanced Learning Outcome 5: management techniques This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Report 1 20 Assessment: Assignment 2 30 Exam 1 - 5 50

Requirements for  Meet all learning outcomes Successful Course  Gain a course result of C or higher and a mark of at least 40% in the final Completion: examination Requirements for  Meet all learning outcomes Distinction (Course):  A+ (85% – 100%), A (80% – 84%), A- (75% – 79%) Requirements for  Meet all learning outcomes Merit (Course):  B+ (70% – 74%), B (65% – 69%), B- (60% – 64%)

 Classroom activity Learning and  Online activity Teaching Approaches:  Practical Demonstrations/ Residential Workshop  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle Learning and  NMIT Vineyard Teaching Resources:  Handouts  Specialist guest speakers  Computer lab  Video conference facilities  Library including online resources

BVW702 INTERNATIONAL WINE INDUSTRY

Pre-requisites: BVW602 Wine Science Co-requisites: None

This course revisits and reinforces: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Winemaking Knowledge and Skills; Regulation and Environmental Management. Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills.

This course will investigate the history and culture of wine; traditional viticulture and winemaking practices, the old world today, international wine styles, new world wine styles, regulations, quality designations and regionalism. Students will use Course Aim: sensory evaluation to identify significant international wine styles and correlate the production techniques and viticultural practices that have contributed to these styles.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Evaluate the significant of pivotal aspects of the history and culture of wine Examine the role of traditional viticulture and winemaking practices and explain how Learning Outcome 2: these have contributed to winemaking outcome and influence modern wine production Evaluate and identify important international wine styles and correlate the impact of Learning Outcome 3: significant production methods utilised

Learning Outcome 4: Discuss the current world wine market

Methods Learning Outcomes % Weightings Methods of Essays 1,2 & 4 80% Assessment: Practical exercises and 3 20% reports

 Classroom/ Laboratory activity  Online activity Learning and  Practical Demonstrations Teaching Approaches:  Residential Workshop  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector  NMIT Winery laboratory Learning and  NMIT Tasting Facilities Teaching Resources:  NMIT Moodle  Handouts  Specialist guest speakers  Computer lab  Video conference facilities  Library including online resources

BVW703 KAITIAKITANGA & SUSTAINABLE GRAPE AND WINE PRODUCTION

BVW601 Winery and Vineyard Engineering Pre-requisites: BVW502 Wine Production & BVW506 Wine Science Co-requisites: None

This course revisits and reinforces: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Viticulture and Winemaking Knowledge and Skills; Regulation and Environmental Management Alignment to the Skills. Refer Programme Regulations s. 16.1 Graduate Outcome Statement. Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills.

To investigate issues of sustainability throughout the winemaking process, from the Course Aim: vineyard through to bottling and distribution.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Evaluate the significance of water quality and review wastewater management Learning Outcome 1: strategies Learning Outcome 2: Assess technologies and methodologies directed at minimising energy consumption Learning Outcome 3: Research the sustainability of organic, biodynamic and biological farming systems Learning Outcome 4: Explain the various processes of accreditation and ISO Certification Learning Outcome 5: Compare sustainable production protocols internationally. Calculate the carbon footprint of both vineyards and wineries as well as develop Learning Outcome 6: strategies to manage these effectively Learning Outcome 7: Identify strategies to maintain soil health This course does not contain unit standards.

Methods of Methods Learning Outcomes % Weightings Assessment: Essays & Projects 1-7 100%

 Classroom activity

 Online activity Learning and  Practical Demonstrations Teaching Approaches:  Residential Workshop

 Guided independent learning  Course handbook

 Tutor

 Tutorial assistant

 Classrooms equipped with computer and data projector

 NMIT Moodle Learning and  Hand-outs Teaching Resources:  Specialist guest speakers

 Field Trips

 Computer lab

 Video conference facilities

 Library including online resources

BVW704 WINERY LAYOUT AND DESIGN

Pre-requisites: BVW502 Wine Production & BVW601 Winery and Vineyard Engineering Co-requisites: None

This course revisits and reinforces: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem-solving Techniques; Scientific Principles, Winemaking Knowledge and Skills; Regulation and Environmental Management. Refer Alignment to the Programme Regulations s. 16.1 Graduate Outcome Statement. Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy - Refer Programme Regulations s. 7 Core Transferrable Skills.

This course examines the design and development of a safe and efficient winery Course Aim: layout which minimises energy use. Investigation of equipment to facilitate these objectives is undertaken.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Develop wine production flow charts to determine winery equipment requirements, as Learning Outcome 1: well as space and storage requirements Prepare a design for a winery or winery extension which meets specified production Learning Outcome 2: requirements efficiently Learning Outcome 3: Prepare simple scale plans for a winery or winery extension Apply the principles of thermal design, heat transfer insulation and orientation to Learning Outcome 4: minimize energy consumption Evaluate the physical properties of material that are used for the construction of Learning Outcome 5: wineries This course does not contain unit standards.

Methods of Methods Learning Outcomes % Weightings Assessment: Project 1-5 100%

 Classroom activity  Online activity Learning and  Practical Demonstration Teaching Approaches:  Residential Workshop  Guided independent learning  Course handbook  Tutor  Tutorial assistant  Classrooms equipped with computer and data projector  NMIT Moodle Learning and  Hand-outs Teaching Resources:  Specialist guest speakers  Field Trips  Computer lab  Video conference facilities  Library including online resources

BVW706 APPLIED INDUSTRY PROJECT

RES602 Statistics and Experimental Design Pre-requisites: BVW604 Industry Practice – Winery & BVW605 Applied Research Co-requisites: None

This course includes a period of industry practice which reinforces and refines: Industry Practices, Practical Skills; Supervisory or Management Skills; Problem- solving Techniques; Scientific Principles, Viticulture and/or Winemaking Skills; Alignment to the Regulation and Environmental Management Skills - Refer Programme Regulations s. Graduate Profile: 16.1 Graduate Outcome Statement. Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills.

Students develop technical competence of a diverse or specialist nature to suit the student’s individual needs and evaluate their performance in an industry environment. Develop students individual areas of interest and expertise by designing and Course Aim: completing a research proposal and enable students to develop the skills in managing a project independently with limited supervision. Develop investigative methodology and techniques and utilise cross-course technical knowledge and apply these research leading to the successful completion of a small-scale research project.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Learning Outcome 1: Critically evaluate their experiences and the role of the manager/supervisor in the

work placement Learning Outcome 2: Assess and evaluate a wine production system Learning Outcome 3: Plan and execute an original/primary piece of investigative work Critically review prospects for future employment and training trends within a Learning Outcome 4: specific industry Learning Outcome 5: Evaluate related technical information and review current literature Learning Outcome 6: Manage and synthesise work, field, experimental or desk-derived data Learning Outcome 7: Critically analyse the data or research material collected Present and defend research/project findings verbally and in an academically Learning Outcome 8: rigorous document This course does not contain unit standards.

Methods Learning Outcomes % Weightings Methods of Report All 50 Assessment: Presentation All 50

 Online activity Learning and Teaching  Work-based activity Approaches:  Guided independent learning  Course handbook  Tutor  NMIT Moodle Learning and Teaching  Workbooks Resources:  Handouts  Computer lab  Video conference facilities  Library including online resources

BUS701 BUSINESS PROJECT

NMIT Credits 15 Level 7 EFTS 0.125 Teaching hours* 30 Supervised and assessed work based training hours 0 Total hours of self-directed learning** 120 Total hours of student learning 150 * Teaching hours includes scheduled time when tutor support is available. Includes assessment and assessment feedback time, time scheduled for resits, directed time in library and on projects with tutor support available, participation in online activities, workshops, laboratories, supervised field trips, other tutor directed study. Excludes work-based training.

**Self-directed learning hours are hours outside of classroom time or the direct supervision of the tutor that the average student is expected to spend in order to complete the course successfully. This may include distance learning, reading of course materials, study groups, preparation, homework, self-paced learning in computer labs, research etc.

Pre-requisites: BUS501 Business Environment Co-requisites: None

This course further develops the following: Supervisory or Management Skills; Regulation and Environmental Management. Refer Programme Regulations s. 16.1 Alignment to the Graduate Outcome Statement. Graduate Profile: Students gain Core Transferrable Skills relating to: Self and Others; Learning to Learn; Subject Specific; Literacy; Numeracy; Digital Literacy Refer Programme Regulations s. 7 Core Transferrable Skills.

To develop an integrated understanding of the production and financial processes Course Aim: involved in business and to develop a broad understanding of the process of starting businesses.

LEARNING OUTCOMES

On successful completion of this course students will be able to: Formulate a business plan for a new business activity to satisfy the needs of the Learning Outcome 1: commercial financial market place Learning Outcome 2: Plan and progress reports to a professional standard Research current commercial practices to draw up a 3 year production and sales Learning Outcome 3: plan Learning Outcome 4: Transfer sales plans into financial budgets and end of year accounts Learning Outcome 5: Evaluate the sensitivity of the financial predictions and draw up contingency plans This course does not contain unit standards.

Methods Learning Outcomes % Weightings Business Project Proposal 1,2 20% Methods of Business Project 1,2,3,4,5 75% Assessment: Business Project 1,2,3,4,5 5% Presentation

 Classroom activity

 Online activity Learning and Teaching Approaches:  Residential Workshop

 Guided independent learning  Course handbook

 Tutor

 Tutorial assistant

 Classrooms equipped with computer and data projector

 NMIT Moodle Learning and Teaching Resources:  Handouts

 Specialist guest speakers

 Computer lab

 Video conference facilities

 Library including online resources

COURSE DESCRIPTORS BACHELOR OF VITICULTURE AND WINEMAKING VERSION 14/1/02: TBC 2015 EFFECTIVE FROM 20 July 2015