The aim of the Bachelor of Viticulture and Winemaking programme is to produce work ready graduates with the personal attributes and specialised knowledge and practical skills necessary to make an immediate contribution in viticulture and wine industry environments whether locally, nationally or internationally. Students gain substantial theoretical understanding and a broad range of technical and practical skills related to grape growing and wine production. They may also choose elective options which introduce a business management thread. The Programme will utilise the knowledge and expertise of Marlborough and Nelson industry members and the local scientific community to provide an informed and dynamic learning environment for both blended and online learners. Emphasis is placed on applied science and contributing to the sustainability of the New Zealand wine industry. It focuses on vocational learning and a "realistic" approach to viticulture and winemaking.

Graduates will be equipped with the personal attributes, specialised knowledge, professional technical skills and industry experience required to make an immediate and valuable contribution to the wine industry of New Zealand or internationally. They will have specialist viticulture and winemaking knowledge and practical skills and the ability to adapt and apply them in professional viticulture and winemaking contexts enabling them to work in research and development, technical or supervisory roles on a pathway to management in viticulture or winemaking. Graduates will understand and be able to apply the scientific principles of viticulture and winemaking. They will be familiar with the principles of wine growing, wine production, how they impact on the environment and the role of relevant regulatory and advisory bodies. They will be familiar with current business theory and practices. Graduates will have demonstrated the ability to conduct applied research utilising recognised industry methodologies, rigorous data analysis and effective problem-solving techniques.
They will have specialist viticulture and winemaking knowledge and practical skills and the ability to adapt and apply them in professional viticulture and winemaking contexts enabling them to work in research and development, technical or supervisory roles on a pathway to management in viticulture or winemaking.
Graduates will understand and be able to apply the scientific principles of viticulture and winemaking. They will be familiar with the principles of wine growing, wine production, how they impact on the environment and the role of relevant regulatory and advisory bodies. They will be familiar with current business theory and practices.
Graduates will have demonstrated the ability to conduct applied research utilising recognised industry methodologies, rigorous data analysis and effective problem-solving techniques.

Graduates will have the skills and knowledge to progress to Postgraduate study.

Applicants under 20 years are required to: Achievement of NCEA Level 3 (60 credits at level 3 or higher and 20 credits at Level 2 or higher) including a minimum of 14 credits at Level 3 or higher in each of three subjects from the list of approved subjects a minimum of 10 credits at level 2 or higher in English or te reo Maori made up of 5 credits in writing and 5 credits in reading. And a minimum of 10 credits at Level 1 or above in numeracy, made up of achievement standards or US 26623, 26626, 26627 - all three are required. Or any qualification (New Zealand or Overseas) recognised by NZQA as being equivalent to achievement of NCEA level 3 a qualification considered to be equivalent to the above Applicants Over 20 For applicants over 20 years there are no minimum academic requirements. However, applicants will need to provide their curriculum vitae detailing any relevant work experience and academic achievements. The Head of Department Primary Industries, Maritime and Adventure Tourism will use this information to assess whether the applicant is likely to successfully complete the Bachelor of Viticulture and Winemaking Programme. All applicants will complete a questionnaire and be interviewed to assess their suitability for the programme. All applicants must have a standard of English sufficient to be able to study at this level. Those students whose first language is not English must have an International English Language Testing System (IELTS) overall academic score of at least 6.0 with at least 5.5 in each band, issued within the last two years OR equivalent.

Achievement of NCEA Level 3 (60 credits at level 3 or higher and 20 credits at Level 2 or higher) including
a minimum of 14 credits at Level 3 or higher in each of three subjects from the list of approved subjects
a minimum of 10 credits at level 2 or higher in English or te reo Maori made up of 5 credits in writing and 5 credits in reading.

And
a minimum of 10 credits at Level 1 or above in numeracy, made up of achievement standards or US 26623, 26626, 26627 - all three are required.

Or
any qualification (New Zealand or Overseas) recognised by NZQA as being equivalent to achievement of NCEA level 3
a qualification considered to be equivalent to the above

Applicants Over 20
For applicants over 20 years there are no minimum academic requirements. However, applicants will need to provide their curriculum vitae detailing any relevant work experience and academic achievements. The Head of Department Primary Industries, Maritime and Adventure Tourism will use this information to assess whether the applicant is likely to successfully complete the Bachelor of Viticulture and Winemaking Programme.

All applicants will complete a questionnaire and be interviewed to assess their suitability for the programme.

All applicants must have a standard of English sufficient to be able to study at this level. Those students whose first language is not English must have an International English Language Testing System (IELTS) overall academic score of at least 6.0 with at least 5.5 in each band, issued within the last two years OR equivalent.