Study a Graduate Diploma in Oenology at Curtin University
Curtin’s Graduate Diploma in Oenology is a one year program designed to upskill graduates for an immediate career change to the wine industry.
Curtin’s Graduate Diploma in Oenology is a one year program designed to upskill graduates for an immediate career change to the wine industry. A university degree from any field qualifies for entry and students enrol from commerce, mining, teaching and arts backgrounds. The course has a balance of sensory, wine science, viticulture and hands on production in winemaking, distillation, beer brewing, champagne and fortified wines.
There is a strong student cohort in Margaret River and students are actively engaged in the wine industry with other graduates. Although the course is only available at the Margaret River campus, lectures are available online and students can complete the diploma part time while living and working in Perth.
The Graduate Diploma in Oenology has won Curtin University’s student satisfaction award, but given it is a year of wine production and sensory evaluation of wine, champagne and beer, it is not surprising.
Why study Oenology?
Undertake an intensive one year program for a career in the wine industry.
Network with the Margaret River wine industry and find employment, locally, within Australia or overseas.
Graduates from this diploma are sought in the industry for their specialist science training, critical thinking skills and problem solving abilities.
Government and industry partnerships
Students usually gain industry experience while they are studying and gain great contacts into the industry.
Our lecturers all work as winemakers and viticulturists and have great career advice and international contacts to help with employment.
Graduates currently have no trouble gaining employment in the wine industry. We also attract a large number of students with business backgrounds who gain work in marketing roles.
We encourage our graduates to travel oversees to gain experience in other wine producing regions and most students travel in the year after they graduate.
The course starts with an intensive fourteen week winemaking program in March where students work in small groups to make white and red wines. Local industry donates quality fruit and students design a wine style from sensory classes. The first semester also has units in wine science and wine marketing. For students from a non science background support is offered where they need help in any subject.
The second semester starts in August with classes in sensory evaluation of wines, advanced wine production, wine science and viticulture. Graduates often gain employment as brewers in microbreweries, an industry that is rapidly expanding, and the campus has a small scale microbrewery where students can experiment with the production of different beer styles.
A large French company donates a range of quality Champagnes and our annual Champagne class is a highlight of the student year. Students are encouraged to work independently in exploring wine outside of our class times and there is a strong student engagement in extra sensory sessions.