Department of Viticuture & Oenology

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PROGRAMME OUTLINE AND STRUCTURE IN VITICULTURE AND OENOLOGY
BScAgric

The 4-year bachelor’s programme in Grape and Wine Sciences leads to the qualification BScAgric.

Grape and Wine Sciences covers the vine and its organs and integrates this knowledge in the scientific manipulation of the plant for the creation, in harmony with the environment, of sustainable product types which can be used to produce unique wines. Furthermore, it deals with the integration of a thorough understanding of the chemical and biological processes involved in the making of wine and brandy products in order to ensure the sustainability of the natural resources. In this field you will be prepared for a career in the grape and wine industries.

Industry Training in Wine Production Systems

Industry training in Wine Production Systems

If you are following the BScAgric programme with Viticulture and Oenology as majors you must complete compulsory practical work in both major subjects. Practical work in Viticulture and Oenology entails mainly practical work from the end of the third year to the middle of the fourth year in grape vineyards and pertains to pruning during winter, canopy management during summer and working in a commercial wine cellar. The Department of Viticulture and Oenology will provide specific minimum qualifications pertaining to the number of weeks you must spent on these aspects. These work programmes are cleared in consultation with lecturers in the Department of Viticulture and Oenology and you must pass both modules (Viticulture and Oenology 478) associated with the internship in order to qualify for the degree BScAgric.

To enable you to perform practical work during the harvest season, as a final-year student, you will be excused from lectures until the second semester.

Please note: The University is not liable for any injury that you may sustain during industry training or for any claims that may result from such injury.

The prescribed modules of the various years of study for each field are set out below. The module contents are given in the chapter “Subjects, Modules and Module Content” of this Calendar part.

Subjects & Modules Info

Subjects and Modules Information

Module Name Module Code Credits Module Description Teaching Load
55565 Agronomy 324 16
Introduction to applied plant science
 1.5L, 1.5P

Key - What this all means?

Subject Number
55565 is the subject number; it refers to the subject name: Agronomy.

Module Code
324 is the module code of the module: Agronomy.  324(16) – (the 16 will normally be written in brackets and is the credits value)

Withing this module you have the subject: Pasture management – and its description if you click the title.

The module code 324(16) has the following meaning:

  • First digit: 3 – refers to the year of study in which the module is presented.
  • Second digit: 2 – is a number to discriminate between modules of the same subject in the same year of study and refers to the semester (unless stated otherwise), according to the following pattern:
    • 1, 2 of 3: modules offered in the first semester;
    • 4, 5 of 6: modules offered in the second semester;
    • 7, 8 of 9: modules offered over two semesters, i.e. a year module
  • Third digit: 4 – has no specific meaning, but can be used to discriminate between different modules of the same subject in the same semester of the same year of study.

Credits

  • The number in the second square (otherwise in brackets) (16) – indicates the credit value of the module. Agronomy 324(16) is therefore offered as a module during the first semester of the third year and a student will acquire 16 credits on completion.

Teaching Load
The following abbreviations are used:

  • L – lectures lasting 50 minutes each (e.g. 1L, 2L)
  • P – practical periods lasting 50 minutes each (e.g. 1P, 2P, 3P)
  • S – seminar lasting 50 minutes (e.g. 1S)
  • T – tutorials lasting 50 minutes each (e.g. 1T, 2T)

Requisites

After the description of the content of the module, the prerequisite pass, prerequisite and/or corequisite module(s) are/is given for that module. The following abbreviations are used:

  • PP – Prerequisite Pass module.
  • P – Prerequisite module.
  • C – Corequisite module.

The following definitions apply:

  • A prerequisite pass module is a module which students must have passed before they are allowed to take the module(s) for which it is a  prerequisite pass module.
  • A prerequisite module is a module in which students must have achieved a class mark of at least 40, or a final mark of at least 40 in the  case  of a module subject to continuous assessment, before they are allowed to take the module for which it is a prerequisite module.
  • A corequisite module is a module which students must take in the same academic year as the module for which it is a corequisite, or in an earlier academic year.
  • Note: No qualification will be awarded unless the candidate has passed all the relevant prerequisite and corequisite modules.

Modules

Modules

BScAgric Viticulture and Oenology (General)

Module Name Module Code Credits Module Description Teaching Load
14052 Crop Production 152 8
Introduction to applied plant science
 1.5L, 1.5P
13872 Grapevine Sciences 214 12
Grapevine plant materials and their growth and metabolism
 2L, 3P
13872 Grapevine Sciences 244 16
Resource allocation and physiology of grapevines
 3L, 3P
13872 Grapevine Sciences 452 8
Grape farming systems and business models
 2L, 3P
13710 Grapevine and Wine Sciences 142 8
Introduction to grapevine and wine sciences
1.5L, 1.5P
13710 Grapevine and Wine Sciences 212 8
Introduction to grapevine and wine microbiology
 1.5L, 1.5P
13710 Grapevine and Wine Sciences 278 8
Practical Project (1): Integrated grapevine and wine sciences
 2L, 2P
13710 Grapevine and Wine Sciences 378 8
Practical Project (2): Integrated grapevine and wine sciences
 2L, 2P
13710 Grapevine and Wine Sciences 444 8
International terroir and wines
 2L, 3P
13710 Grapevine and Wine Sciences 454 8
The Future of Wine
 2L, 3P
13710 Grapevine and Wine Sciences 478 60
Industry Internship
 3T, 3P
13890 Wine Sciences 214 16
Introduction to wine industry
 3L, 3P
13890 Wine Sciences 244 16
Wine styles and sensory evaluation
 3L, 3P
13890 Wine Sciences 314 16
Grape processing and wine production
 3L, 3P
13890 Wine Sciences 344 16
Wine stabilization, clarification, bottling and faults
3L, 3P
13890 Wine Sciences 446 24
Biochemistry of wine flavours
 3L, 3T, 3P

Extended Degree Programme

Extended Degree Programme

The Extended Degree Programme (EDP) was introduced to assist students with proven potential but without adequate schooling in mastering their degree programmes. An additional year of study is added to a mainstream degree programme to form an EDP. This extra year is utilised to prepare students, by means of additional academic support, for specific mainstream subjects and for university studies in general.

Any student who is admitted to a mainstream programme may apply for admission to the relevant EDP. Based on school results and/or the results of any assessment or test, including the NBTs, prescribed by the University, a student may be advised or compelled by the Faculty to follow the EDP route.

The minimum admission requirements for the EDP in the programmes are set out in the Selection guidelines and admission policy for undergraduate programmes for the Faculty of AgriSciences. For full detail, visit: http://www.sun.ac.za/english/maties/Documents/AgriSciences.pdf

Career Opportunities

Career Opportunities

Employment opportunities exist for graduates in viticultural and wine related industries:

  • Viticultural management 
  • Winemaking and winery management

Potential careers 

  • ​Grape Producer (Table grapes and wine grapes) 
  • Vineyard Management 
  • Winemaker
  • Consultant
  • Researcher
  • Biotechnologist
  • Plant Breeders
  • Laboratory analysts
  • Technical representatives/sales
  • Entrepeneurs
  • Blending specialists
  • QC Managers
  • Marketing
  • Logistics

Graduate Attributes

Gratitude Attributes

In order to fulfill these requirements, our graduates display the following professional characteristics: 

Knowledge

  • Possess the necessary knowledge of the applicable sciences, and understand the interaction between the biological and abiotic factors in the environment and the basic principles of research methodology
  • Possess the ability to create new knowledge, generate ideas and act innovatively
  • Possess the ability to function efficiently in an interdisciplinary environment
  • Understand sustainable development and sustainable resource management
  • Make knowledgeable decisions on the basis of proven information
  • Follow a systems approach in the analysis of and approach to environmental problems

Attitude and disposition

  • Show respect for the environment and those who use it
  • Acknowledge own limitations in knowledge and skills
  • Have a positive disposition to continuous professional development
  • Are involved in and render service to the broader community
  • Set a positive example with regard to social responsibilities and obligations
  • Accept and strive for the highest standards of knowledge

​Skills

  • Possess the ability to gather knowledge, integrate it, interpret and apply it and to think and act in a problem-solving manner
  • Communicate effectively with role players from different environments and backgrounds
  • Possess sufficient skills to function as scientists, whether independently or in team context
  • Can interpret and utilise relevant subject literature
  • Possess the ability to efficiently utilise suitable resources and means in the working environment ​

Bursaries

Bursaries

Please contact the Bursary and Loans office or see the annual year book for bursaries. Please take note of closing dates for bursaries. 

Frequently Asked Questions (FAQ's)

FAQ's

I want to study Viticulture and Oenology, but I have a degree in Engineering

Please send your request together with your academic record to the Faculty secretary (Ms Ghafsa Gamiet – ghgamiet@sun.ac.za). 

My daughter is currently in Grade 12 at a school in Namibia and her subjects are English, French, Biology, Mathematics, Geography and Art. Are students required to have science as a subject to enroll in this course?

We do require physical science as one of the NSC subjects, as our degree is heavily weighted towards science, specifically chemistry and biochemistry, and therefore a background in physical science is essential.

I am curious about the T-option courses, consequently those look like the courses I will be selecting. If I am reading correctly, half of the lecture is in Afrikaans and the other half is in English. Does this mean, the professor will basically say something in Afrikaans then in English and move through the lecture going back and forth between languages?

Prescribed textbooks are in Afrikaans and/or English
  • Class notes drawn up by the lecturer are
    • fully in Afrikaans and fully in English, or
    • alternately in Afrikaans and English
  • Other compulsory reading material (e.g. scholarly journals, books, etc.) is in Afrikaans and/or English.
  • Module frameworks and study guides are
    • fully in Afrikaans and fully in English, or
    • alternately in Afrikaans and English depending on the language of oral communication of the lecturer in the particular classes.
  • Transparencies and data-projector contents used by the lecturers in lectures, seminar classes, tutorials and practicals are in Afrikaans.
  • The oral communication language of the lecturer in lectures, seminars, tutorials and practicals is
    • in the same class Afrikaans and English, with the proviso that the use of Afrikaans must be at least 50%, or
    • alternately Afrikaans and English in different classes of the module or programme, with the proviso that the use of Afrikaans must be at least 50%.
  • Test and examination question papers are fully in Afrikaans and fully in English on the same question paper.
  • Written assignments from lecturers for tutorials, seminars and practicals, when used for assessment purposes, are
    • fully in Afrikaans and fully in English in the same handout, or
    • alternately in Afrikaans and English depending on the material not for assessment purposes (class notes, module frameworks, study guides, etc.) where the average use of Afrikaans must be at least 50%.
  • Written answers by students to test and examination questions and assignments may be in Afrikaans or English.
  • Oral presentations by students in lectures, seminars, tutorials and practicals in the T specification may be in Afrikaans or English according to their preferred academic language. 

Admission Requirements

For admission to the University you need:

  • A National Senior Certificate (NSC) or school-leaving certificate from the Independent Examination Board as certified by Umalusi with admission to bachelor’s (which requires that you obtain a mark of at least 4 (50-59%) in each of four designated university admission subjects); or
  • A university exemption certificate issued by the South African Matriculation Board to students with other school qualifications.
    1. Minimum admission requirements for the Faculty’s degree programmes
  • In addition to the abovementioned school-leaving qualifications, the admission requirements for the programmes BScAgric, BScFor, BScConsEcol, BSc Food Sc and BAgricAdmin are as follows:
    • An average performance level of 60% in the NSC or the IEB’s school-leaving certificate (excluding Life Orientation), or other school qualification;
    • English or Afrikaans (Home Language or First Additional Language) – 4 (50%);
    • Mathematics – 5 (60%); and
    • Physical Sciences (Physics and Chemistry) – 4 (50%).

Guidelines and procedures for enrollment management

​National Benschmark Test (NBT)

​For university admission, a prospective student is required to be in possession of a National Senior Certificate (NSC) or school-leaving certificate from the Independent Examination Board (IEB) as certified by Umalusi, with admission to bachelor’s degree studies (which requires a performance level of at least 4 (50-59%) in each of four designated university admission subjects), or an exemption certificate issued by the South African Matriculation Board to students with other school qualifications

In addition to the above, admission to programmes leading to BScAgric*, BScFor*, BScConsEcol, BSc Food Sc and BAgricAdmin requires at minimum:

  • An average performance level of 60% in the NSC or the IEB’s school-leaving certificate (excluding Life Orientation), or other school qualification;
  • Afrikaans or English (Home Language or First Additional Language) 4 (50%);
  • Mathematics 5 (60%);
  • Physical Sciences (Physics and Chemistry) 4 (50%)

* For BScAgric with Soil Science and Chemistry as major subjects:

  • An average performance level of 60% in the NSC or the IEB’s school-leaving certificate (excluding Life Orientation), or other school qualification;
  • Afrikaans or English (Home Language or First Additional Language) 4 (50%)
  • Mathematics 6 (70%)
  • Physical Sciences (Physics and Chemistry) 4 (50%)

In addition to the general admission requirements of SU, admission to the programme leading to BAgric (Elsenburg) requires at minimum:

  • Afrikaans or English (Home Language or First Additional Language) 4 (50%);
  • Mathematics 4 (50%) or Mathematical Literacy 5 (60%);
  • Physical Sciences (Physics and Chemistry) 4 (50%); OR
  • Life Sciences 4 (50%); OR
  • Agricultural Sciences 4 (50%).

The prospective student is also required to take the National Benchmark Tests (NBT), including the Mathematics component (MAT) of the tests.

Application Procedure

Application Procedure

Applications for undergraduate studies can be done as follows:

  • Online submission at MYMATIES where you will find information on the application procedures, fees, accommodation and so forth.
  • Submission in person in the Administration Building, Block A, Ryneveld Street at the Enquiry desk.
  • Foreign students: Please ap​ply online via the webpage of the International Office where you will find all the relevant information on the application procedures, visa requirements, fees, accommodation and so forth.​

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