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the subject covers an overview of the winemaking process,
particular emphasis will be on the fermentation process
as the course is based on the module ‘Perform
Fermentation Operations’ from the Certificate
III in Food Processing (Wine).
In addition to studying the information contained in
the module, you may also need to conduct further research
from outside sources (libraries, the Internet, professional
winemakers, suppliers, etc.) to gather the knowledge
and develop a list of resources for future reference.
As part
of the online study you will be required to take part
in online tutorial sessions where you will make contact
with your online tutor and other students. During this
time you will be asked to answer questions and discuss
topics with not only your tutor but also other students.
The software allowing this comes as part of the course
and will allow you to converse with other online students
outside tutorial times, enabling you to overcome the
isolation of distance study.
A day
of practical sessions is timetabled, Friday September 8 2006. To achieve a pass in this
subject, students would need to attend this
day. If students cannot attend they may choose to enrol
in this subject for information purposes only.
Students
are also invited to attend a Saturday activity with
students who are undertaking this subject at our Epping
campus. This Saturday (September 9) involves
an excursion to selected wineries within an hour’s
drive of Melbourne. For students studying in semester 1 there is also a Saturday spent picking grapes
at the NMIT vineyard near Whittlesea followed by processing
at our Epping winery.
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