2014-2015 Undergraduate Calendar

Oenology and Viticulture  
This program is offered through the Department of Biological Sciences Chair Douglas Bruce TBA (as of July 1, 2014) Instructors Peter Bodnar-Rod, Linda Bramble, Robert Power, Christopher Waters Senior Lab Instructor Gail Higenell Participating Faculty Vincenzo De Luca, Carman Cullen, Don Cyr, Dirk De Clercq, Daryl Dagesse, Helen Fisher, Debra Inglis, Wendy McFadden-Smith, Antonia Mantonakis, Gary Pickering, Andy Reynolds, Anthony B. Shaw, Jeffrey Stuart, Litsa Tsiani, Maxim Voronov, Barry Wright Co-operating Faculty from: Biological Sciences, Chemistry, Computer Science, Earth Sciences, Geography, Mathematics and Statistics, Marketing, International Business and Strategy, and Physics Director, Co-op Programs Office Cindy Dunne Manager, Continuing Education Barbara Tatarnic Academic Adviser Gail Higenell  
General Information Go to top of document
Administrative Assistant Caroline Barrow 905-688-5550, extension 3388 Mackenzie Chown MC F234 brocku.ca/ccovi/index/9/academic_programs A four-year Honours Co-operative program leading to a Bachelor of Science in Oenology and Viticulture is designed to meet the growing needs of the grape, grape juice and wine industries of cool climate regions. The aim of the program is to provide a comprehensive scientific education combined with both hands-on and industrial experience in Oenology and Viticulture, along with exposure to marketing, tourism and wine appreciation. Since "wine begins in the field and ends in the glass", our graduates will be trained to work in the vineyard and the winery or may become owners and operators of vineyards and wineries. The program encompasses the scientific disciplines pertaining to the grape and wine industry such as sensory science, biochemistry, biotechnology, chemistry, microbiology, genetics, cell and molecular biology, plant physiology and environmental biology. The program can enable our graduates to pursue higher education in any of these disciplines. Industry experience is considered to be an essential part of our students' preparation. In order to gain that experience all students are required to participate in Co-op work terms. Students will participate in a minimum of three work terms as indicated in the program of study. Each student is required to do at least one work term in a vineyard setting and one at a winery during the harvest and crush. These work terms will be paid positions providing a meaningful, academically relevant employment experience within the grape and wine industry. The primary goal of the Oenology and Viticulture Co-op Program is to arrange and monitor placements within the Canadian industry. However, suitable international work terms may be used to meet the program requirements. In addition to the current fees for courses in academic study terms, students are assessed an administrative fee (see the Schedule of Fees). A student must register for the appropriate work term before starting employment. Each student's performance will be evaluated using a combination of employer questionnaires, journals and work term reports. Unsatisfactory work term evaluations may result in a student being asked to withdraw from the program. All students in the Co-operative Education program are required to read, sign and adhere to the terms of the Student Regulations Waiver and Co-op Student Handbook (brocku.ca/co-op/current-students/co-op-student-handbooks) as articulated by the Co-op Programs Office. In addition, eligibility to continue in the co-op option is based on the student's major average and non-major average, and the ability to demonstrate the motivation and potential to pursue a professional career. Each four-month co-operative education work term must be registered. Once students are registered in a co-op work term, they are expected to fulfill their commitment. If the placement accepted is for more than one four-month work term, students are committed to complete all terms. Students may not withdraw from or terminate a work term without permission from the Director, Co-op Program Office. Work terms will normally be done as indicated in the Program of Studies but other sequences are possible. For more information consult the Director of Co-op Programs, Admissions and Academic Adviser or the Co-operative Programs section of the calendar. The program of Oenology and Viticulture is associated for the purposes of research with the Cool Climate Oenology and Viticulture Institute (CCOVI).  
Program Notes Go to top of document
1.  Students are required to complete three Co-op work terms. Students must contact the Director of Co-op Programs regarding these courses.  
2.  ECON 1P91 and 1P92 are strongly recommended as the Social Sciences context credit.  
3.  Because of the Fall term crush placement, all academic credits in year 4 should be taken in the Winter and Spring terms. Students participating in a crush placement may not register for other courses without approval of the Director of Co-op Programs.  
4. 

In 20 credit degree programs a maximum of eight credits may be numbered 1(alpha)00 to 1(alpha)99; at least three credits must be numbered 2(alpha)90 or above; at least three credits must be numbered 3(alpha)90 or above; and the remaining credits must be numbered 2(alpha)00 or above.

In some circumstances, in order to meet university degree and program requirements, more than 20 credits may be taken.

 
Honours Program (Co-op only) Go to top of document
Year 1
- OEVI 1P20
- BIOL 1F90
- CHEM 1F92
- MATH 1P97 and 1P98
- one of APCO 1P00, 1P01, 1P50, PHYS 1P23, 1P93
- one Humanities context credit or Social Sciences context credit (see program note 2)
Year 2
- OEVI 0N01 or 0N02
- OEVI 2P45 and 2P99
- BIOL 2P02, 2P03 and 2P96
- CHEM 2P20, 2P21 and 2P42
- SCIE 0N90
- the Humanities context credit or Social Sciences context credit not taken in year 1
Spring/Summer Sessions:
- OEVI 0N31 and 2C01
Year 3
- OEVI 0N01 or 0N02 (if not taken in year 2)
- OEVI 3P21, 3P25, 3P98 and 4P20
- BCHM 3P01
- BIOL 2P98
- BTEC 3P50
- one of OEVI 3P14, BIOL 2P94, 3P43, 3P51, 3P64, 3P91, 3P96, BTEC 2P09, 2P63, 3P62, 3P93, PSYC 3P46
- one elective credit
Spring/Summer Sessions:
- OEVI 0N32, 2C02 and 4P30
Year 4 Fall Term:
- OEVI 0N33 and 2C03
Winter Term/Spring/Summer Sessions:
- CHEM 3P41
- OEVI 4P30 (if not taken in year 3) and 4P92
- OEVI 4F90 and 4F91, or OEVI 4F92 and one elective credit
- one of OEVI 3P12, 3P14, BIOL 3P43, 3P51, 3P64, 3P91, 3P96, 4P03, 4P06, 4P57, 4P58, 4P64, BTEC 3P09, 3P62, 3P93, 4P08, PSYC 3P46
- one elective credit (see program notes 3 and 4)
 
Certificate in Grape and Wine Technology Go to top of document
Eligibility requirements: Go to top of document
For those individuals having completed an undergraduate degree in biological sciences or chemistry or some related area (biotechnology, biochemistry) or For those individuals admissible to the University with relevant work experience in the grape and wine industry. See "Requirements for a Certificate" under Academic Regulations concerning transfer credits and letters of permission. Students must maintain a minimum 70 percent average in the required and additional courses listed below to continue in the certificate program. The certificate is awarded upon completion of the following courses with a minimum 70 percent overall average:
- OEVI 1P20, 2P45, 2P99, 3P21, 3P25, 3P98, 4P20 and 4P30
- one credit from OEVI 3P12, 3P14, 4P99, PSYC 3P46, BCHM, BIOL, BTEC or CHEM courses numbered 2(alpha)00 or above
 
Minor in Oenology and Viticulture Go to top of document
Students in other disciplines may obtain a minor in Oenology and Viticulture within their degree program by completing the following courses with a minimum of 70 percent average:
- OEVI 1P20, 2P45, 2P99, 3P21, 3P25, 3P98, 4P20 and 4P30
 
Course Descriptions Go to top of document
Note that not all courses are offered in every session. Refer to the applicable term timetable for details. # Indicates a cross listed course * Indicates primary offering of a cross listed course  
Prerequisites and Restrictions Go to top of document
Students must check to ensure that prerequisites are met. Students may be deregistered, at the request of the instructor, from any course for which prerequisites and/or restrictions have not been met.

OENOLOGY AND VITICULTURE COURSES

OEVI 1P20 Introduction to Wines Survey of wine producing regions of the world; principles of wine production. Topics include grape growing, fermentation and stabilization of wine, application of sensory science to the evaluation of wine quality, health aspects, classification, regulation and marketing of wine. Lectures, lab, 4 hours per week. Note: materials fee required. Students must be a minimum of 18 years of age. OEVI 2P45 Cultural Practices Site selection, pruning, training, canopy management, crop control, mechanization, soil management and vineyard establishment. Lectures, lab, 6 hours per week; field trips. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 2P99. Note: field trip fee required. Students must be a minimum of 18 years of age. OEVI 2P99 Grapevine Biology Varieties, rootstocks, clones, physiology and biochemistry of grapevine growth and fruit maturation; soil science, winter hardiness; grapevine propagation. Lectures, lab 6 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite(s): BIOL 1F90 and CHEM 1F92. Note: field trip fee required. Students must be a minimum of 18 years of age. #OEVI 3P12 Climate and Winegrape Production (also offered as GEOG 3P12) Climatological aspects of winegrape production emphasizing selected wine regions of the world. Effects of climate, weather-related diseases, topography, soil and viticultural practices on winegrape production. Lectures, lab, field work, 4 hours per week. Restriction: open to OEVI, GEOG (single or combined) and GEOG (Honours)/BEd (Intermediate/Senior) majors until date specified in Registration guide. After that date open to OEVI (single or general studies), GEOG (single, combined or general studies), GEOG (Honours)/BEd (Intermediate/Senior), GHUM, SOSC majors, OEVI and GEOG minors until date specified in Registration guide. Prerequisite(s): GEOG 2P04 or permission of the instructor. Note: students enrolled in the OEVI program and OEVI certificate students are permitted to register without the prerequisite. #OEVI 3P14 Introduction to Soil Science (also offered as GEOG 3P14) Physical, chemical, biological and hydrological processes within the soil system, their interrelation and relation between these processes and the potential use of the soil. Emphasis on soils in Southern Ontario and individual student analysis of those soils. Lectures, lab, 5 hours per week. Restriction: open to OEVI, GEOG (single or combined) and GEOG (Honours)/BEd (Intermediate/Senior) majors until date specified in Registration guide. After that date open to OEVI (single or general studies), GEOG (single, combined or general studies), GEOG (Honours)/BEd (Intermediate/Senior), GHUM, SOSC majors, OEVI and GEOG minors until date specified in Registration guide. Prerequisite(s): GEOG 1F91 or permission of the instructor. Completion of this course will replace previous assigned grade and credit obtained in OEVI (GEOG) 2P97. OEVI 3P21 Wine Processing and Equipment Theory and operation of grape and wine processing equipment in commercial wineries, including crushers, presses, filters, pumps, tanks; winery layout; sanitation and waste water management. Lectures, lab, 6 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 3P25 and CHEM 1F92 Note: materials fee and field trip fee required. The laboratory section will include fermentations to demonstrate the equipment being used. Students must be a minimum of 18 years of age. *OEVI 3P25 Wine Chemistry (also offered as BCHM 3P25) Sugars, acids, nitrogenous compounds in grape juice; antimicrobial and antioxidant activity of sulphur dioxide; must adjustments; biochemistry of alcoholic and malo-lactic fermentation; bitartrate and protein stability; fining agents; wine aging and phenolic oxidation. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): BIOL 2P02, 2P03 (2F01), CHEM 2P20 and 2P42. Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that students take BCHM 3P01 prior to or concurrent with OEVI 3P25. *OEVI 3P98 Wine Microbiology (also offered as BIOL 3P98) Identification and enumeration of indigenous micro-organisms in grape must. Alcoholic fermentation; metabolism of nitrogen compounds and organic acids; production of sulphur compounds; killer yeasts; malolactic fermentation; wine spoilage micro-organisms; genetic improvement of wine yeasts. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 3P25, BCHM 3P01, BIOL 2P02, 2P03 (2F01) and 2P98. Note: students must be a minimum of 18 years of age. It is strongly recommended that students take BIOL 3P50 prior to or concurrent with OEVI 3P98. Materials fee required. OEVI 4F90 Research Project Experimental research carried out under faculty supervision. Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Chair. Note: to be taken concurrently with OEVI 4F91. OEVI 4F91 Thesis Thesis will incorporate results of the research project and will form the basis of a seminar presented by the student. Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Chair. Note: to be taken concurrently with OEVI 4F90. OEVI 4F92 Library Research Essays Students will carry out two detailed studies of the scientific literature under faculty supervision. Restriction: open to OEVI majors with approval to year 4 (honours) and permission of the Co-ordinator. Note: for students not registered in OEVI 4F90 and 4F91. The results of the studies will be presented in major essays and presented as formal seminars. One research topic is to be completed each term. OEVI 4P20 Sensory Evaluation of Wine Measurement techniques used in the sensory evaluation of wine, physiology of taste and olfaction, chemistry of aroma and flavour, and readings in current topics in sensory evaluation and sensory science. Lectures, lab, 6 hours per week. Restriction: open to OEVI majors and certificate students or permission of the instructor. Prerequisite(s): MATH 1P98. Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that OEVI 3P25 be taken prior to OEVI 4P20. *OEVI 4P30 Grape Pest Management (also offered as BIOL 4P30) Biology and dynamics of grapevine pest activity - insects, diseases, weeds, nematodes, vertebrates. Integrated pest management approach looking at all aspects of control chemical, biological, cultural. Application techniques, pest identification and monitoring. Lectures, lab, 6 hours per week. Restriction: open to OEVI, BCHM, BIOL (single or combined), BIOL (Honours)/BEd (Intermediate/Senior), BTEC majors and OEVI certificate students or permission of the instructor. Prerequisite(s): OEVI 2P99. *OEVI 4P92 Wine Marketing (also offered as MKTG 4P92) Understanding the wine consumer, segmentation, positioning, marketing mix, marketing research, marketing strategy, domestic and international wine marketing issues. Lectures, case discussion, 3 hours per week. Restriction: open to OEVI majors and OEVI certificate students or permission of the instructor. Completion of this course will replace previous assigned grade and credit obtained in MKTG 2P52, OEVI 4V92 and SPMA 3P65. OEVI 4P99 Financial Management for Wine and Viticulture Financial theory, tools and techniques for the wine and viticulture industry. Techniques of financial analysis. Investment in current assets, capital budgeting, valuation, risk and return. Cost decisions. Introduction to options and futures, mergers and acquisitions. Lectures, 3 hours per week. Restriction: open to OEVI majors and Certificate students or permission of the instructor. OEVI 4V90-4V99 Special Topics in Oenology and Viticulture Selected issues in Oenology and Viticulture on the basis of faculty expertise. Restriction: open to OEVI majors. Note: under certain circumstances a student may carry out, under faculty supervision a detailed study of the scientific literature pertinent to a specific topic. The results of this study will be presented as a major essay and as a formal seminar.

CO-OP COURSES

OEVI 0N31 Co-op Work Term First co-op work placement in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI Co-op majors. OEVI 0N32 Co-Op Work Term II Second co-op work placement in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI Co-op majors. OEVI 0N33 Co-op Work Term III Third co-op work placement in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI Co-op majors. OEVI 0N34 Co-op Work Term IV Fourth co-op work placement in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI Co-op majors. OEVI 0N35 Co-op Work Term V Fifth work placement in an appropriate sector of the Grape and Wine industry. Restriction: open to OEVI Co-op majors. OEVI 2C01 Co-op Reflective Learning and Integration I Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N31. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. OEVI 2C02 Co-op Reflective Learning and Integration II Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N32. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. OEVI 2C03 Co-op Reflective Learning and Integration III Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N33. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. OEVI 2C04 Co-op Reflective Learning and Integration IV Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N34. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation. OEVI 2C05 Co-op Reflective Learning and Integration V Provide student with the opportunity to apply what they've learned in their academic studies through career-oriented work experiences at employer sites. Restriction: open to OEVI Co-op students. Prerequisite(s): SCIE 0N90. Corequisite(s): OEVI 0N35. Note: students will be required to prepare learning objectives, participate in a site visit, write a work term report and receive a successful work term performance evaluation.

NON-CREDIT COURSES

OEVI 0N01 Wine Appreciation - Exploring Varietals Special interest course focusing on tasting wines from Canada and around the world. Learn and improve your skills and be able to distinguish among wine varieties including Chardonnay, Riesling, Merlot, Pinot Noir and Cabernet Sauvignon. Exploration of factors that affect wine quality. Restriction: permission of the Manager, Continuing Education program. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. OEVI majors may take this course in year 2 or year 3. OEVI 0N02 Introduction to the Wines of Ontario Special interest course focusing on the wines of Ontario: how they are grown and made. Become familiar with VQA wines and the viticultural areas in which they are grown. Restriction: permission of the Manager, Continuing Education program. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. OEVI majors may take this course in year 2 or year 3. Includes the Wine Council of Ontario Certification. OEVI 0N03 Wine Appreciation - Wine Regions of the World Deepening and refining wine tasting skills as well as exploring the major wine regions of the world. Discover wines from historic Old World regions as well as emerging New World wine regions including South Africa and New Zealand. Restriction: permission of the Manager, Continuing Education program. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. OEVI 0N04 Wine Sales and Service Insight into the wine consumer, practice the dimensions of quality service and learn how to 'sell' wine through facilitation rather than a 'hard' sell. Restriction: permission of the Manager, Continuing Education program. Prerequisite(s): OEVI 0N02 or permission of the Manager for Continuing Education program. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Includes Certificate in Excellence in Wine Sales and Service through the Wine Council of Ontario. OEVI 0N05 WSET Foundation in Wine­ Level 1 Introductory course suitable for anyone wishing to start their wine education in a structured and concise way. Basic understanding of grape varieties, what makes wine different, service of wine as well as food and wine pairing. Restriction: permission of the Manager, Continuing Education program. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. This is a required course for successful completion of the Wine and Spirit Education Trust® OEVI 0N06 WSET Intermediate Award in Wine and Spirits ­Level 2 Dealing with all aspects of wine, learn major grape varieties and wine styles from key wine producing countries of the world, the main spirits categories and understand factors that influence wine quality and price. Restriction: permission of the Manager, Continuing Education program. Note: materials fee required. Students must be a minimum of 18 years of age. Available to the general public. Students will taste and compare styles as they are guided through the WSET Systematic Approach to Tasting. This is a required course for successful completion of the Wine and Spirit Education Trust® OEVI 0N07 WSET Advanced Award in Wine and Spirits­ Level 3 Core knowledge of a wide range of wines and spirits from around the world. Restriction: permission of the Manager, Continuing Education program. Note: materials fee required. OEVI 0N06 is recommended or completion of an equivalent course and entrance test. Students must be a minimum of 18 years of age. Qualification is designed for trade employees working in a supervisory capacity, answering customer queries or making informed selections of wines and spirits in a wide variety of situations. Available to the general public. This is a required course for successful completion of the Wine and Spirit Education Trust®
 
Last updated: March 13, 2014 @ 01:57PM