A four-year honours 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 as well as practical skills in Oenology and Viticulture together with exposure to marketing and tourism. The unique feature of this program is its strong base in biotechnology which has been used for centuries in fermentation and the making of bread, wine and cheese. It encompasses the scientific disciplines pertaining to the grape and wine industry such as biochemistry, 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.
Practical experience is an essential part of the students' preparation.
To provide exposure to the various aspects of the grape and wine industry, two types of work experiences are available. The Employment Experience consists of a sixteen week placement with an approved employer participating in the various aspects of the operation. The Intern Experience, consisting of a minimum of forty-five hours of industry service, provides an opportunity for the student to participate in a variety of industry activities not available during the longer term placements. This placement is not a program requirement but students are encouraged to take advantage of these opportunities to gain a wider range of industry experience. All placements must be approved by the Co-ordinator of Experiential Learning.