Global Business of Wine & Wine Production - Level 4 (Section I)

	Overview

This course consists of WSET Diploma Units 1 & 2 which is the mandatory starting point for the qualification. . The course begins with an overview of the global markets in terms of both production and consumption and major companies, with a detailed statistical analysis. The dynamics of the industry are then examined, with particular reference to the local market in BC. This is followed by an analysis of production issues relating to cost. The Unit 1 part is wrapped up with a discussion of topical issues in the business of wine and spirits.

The Unit 2 part of this course features detailed analysis of the Production of Wine. The course includes a study of viticulture, vinification, maturation and handling techniques. The characteristics of the most commercially significant grape varieties are also studied.

	Curriculum

Course Length: 11 Weeks

Contact Hours: 33

Credit Value:

Course Competencies:
On completion of this course, a student will be able to:

• Apply knowledge of the dynamics of alcoholic beverages to commercial decision making.
• Use knowledge of important industry companies and their influence on the production of wines and spirits when selecting products for consumers.
• Demonstrate detailed knowledge of the procedures used in the purchase, importation and sales of alcoholic beverages in the local market.
• Understand the influences on marketing decisions in global and local markets.
• Explain the factors that provide the necessary growing conditions for vines
• List the characteristics and attributes of the main vine varieties
• Describe the issues involved in vine growing,
• Outline the factors that influence vineyard selection and establishment, and explain the activities involved in vineyard management.
• Demonstrate in-depth knowledge of the factors that influence the production of wine
• Identify the choices available for maturation and treatment of wine.

Recommended Reading:

Unit 1
The Drinks Business
Wine Business Monthly
Wine Report – Tom Stevenson

Unit 2
Understanding Wine Technology - David Bird (required reading)
Oxford Companion to Wine – Jancis Robinson (required reading)
Grapes & Wines – Oz Clarke & Margaret Rand

Materials & Supplies: 6 ISO tasting glasses, pen, paper.

Method of Instruction: Lecture

Estimated Homework Hours:
A considerable amount of home study is required for candidates to successfully complete this course. We recommend 2 hours per day of home study for the duration of the course

Method of Assessment:

Unit 1
Assessed by means of four coursework assignments. Assignments are between 1500 and 2000 words in length on topics determined by WSET awards and will reflect the published learning outcomes of this Unit of the Diploma syllabus.

Unit 2
Assessed by multiple choice examination paper of 100 questions. This paper is to be completed in 90 minutes.

Grading System:
75% and over Pass with distinction
65%-74.9% Pass with merit
55% - 64.9% Pass
Below 54.9% Fail

Class Policies:
1. Attendance is maintained in accordance with school policy.
2. All work assignments must be completed and submitted when due.

Class Structure:
The entire course consists of lecture style delivery with tasting of key wines where relevant to demonstrate the various topics learned.

Class Structure:
The entire course consists of lecture style delivery with tasting of key wines where relevant to demonstrate the various topics learned.

Weekly Outline:

Week	Lecture Content	Instructor
01	1 hour: Introduction to Diploma Units 1 & 2. 1 hour: Revision of tasting technique 1 hour: Global Market (Production & Consumption). Includes statistical overview and presentation on global regions, production and marketplace.	Iain Philip
02	1 hour:  Local Market (Consumption & Structure). 2 hours: Local Market (Supply chain & costs, legislation, trading, social) Includes an analysis of the BC marketplace focusing on structure and profile.	Scott Fraser
03	3 hours: Marketing of Alcoholic BeveragesThe state of the market; trends within the trade and amongst consumers; topical issues in the press; packaging; sales techniques.	Scott Fraser
04	3 hours: Principles of viticulture Terroir; the growing season; factors effecting viticulture; regions; philosophies.	Iain Philip
05	3 hours:  Principles of viticultureTechniques of growing and managing the vine; quality and quantity production.	Iain Philip
06	3 hours: Principles of vinificationStyles of wine and methods of vinification; general facts on vinification Must adjustments; barrel fermentation; Malolactic conversion	Mark Shipway
07	2 hours: Principles of maturation, treatment and finishing 1 hour: QC, packaging & bottlingPost fermentation operations including maturation vessels; preparation for bottling; QA; QC; additives; law.	Iain Philip
08	3 hours: Commercially important white grape varieties and tasting (part 1): Chardonnay, Riesling, Sauvignon Blanc, Semillon, Pinot Gris, Muscat, Chenin Blanc, Gewürztraminer Blending of white grape varieties	Iain Philip
09	3 hours: Commercially important black grape varieties and tasting (part 1): Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Grenache Blending of Black grape varieties	Iain  Philip
10	3 hours: Commercially important white & black grape varieties and tasting (part 2): Viognier, Ugni Blanc, Pinot Blanc, Tempranillo, Barbera, Sangiovese, Pinot Noir, Nebbiolo, Zinfandel	Mark Shipway
11	Unit 2 Exam Practice

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