Oenology and Viticulture Programs (BSc)

This program is offered through the Department of Biological Sciences

Chair
Fiona Hunter

Participating Faculty
Don Cyr, Debra Inglis, Wendy McFadden-Smith, Antonia Mantonakis, Gary Pickering, Joachim Scholz, Jeffrey Stuart, Narongsak Thongpapanl, Liette Vasseur, Jim Willwerth

Co-operating Faculty from:
Biological Sciences, Chemistry, Computer Science, Earth Sciences, Geography, Mathematics and Statistics, Marketing, International Business and Strategy, and Physics

Manager, Professional and Continuing Studies
Barbara Tatarnic

Sr. Lab Demonstrator and Academic Advisor
Marissa Neuner

General Information

Administrative Assistant
Brittany Kalbfleisch, Nicole Mooney

905-688-5550, extension 3388
Mackenzie Chown MC F234
brocku.ca/ccovi/index/9/academic_programs

Students do NOT need to be 19 years of age in order to apply to the OEVI program.

This four-year Honours program leading to a Bachelor of Science in Oenology and Viticulture is designed to meet the needs of the grape and wine industry in Canada and around the world. The aim of the program is to provide a comprehensive scientific education combined with hands-on experience in oenology and viticulture, including exposure to marketing, tourism and wine appreciation. Since “wine begins in the field and ends in the glass”, our graduates will be trained in both viticulture and oenology with the option to specialize through course selection and undergraduate thesis work. The program encompasses the scientific disciplines pertaining to the grape and wine industry such as sensory science, biochemistry, biotechnology, chemistry, microbiology, genetics, cell and molecular biology, plant physiology, and environmental biology. The program enables our graduates to pursue higher education in any of these disciplines.

Industry experience is an essential part of our students’ preparation. To gain that experience students may elect to complete a Co-op option with their degree. Co-op students will participate in a minimum of three work terms as indicated in the program of study. At least one work term will be in a vineyard setting and a second term will be at a winery during the harvest and crush.

These work terms will be paid positions providing a meaningful, academically relevant employment experience within the grape and wine industry. The primary goal of the Oenology and Viticulture Co-op Program is to arrange and monitor placements within the Canadian industry. However, suitable international work terms may be used to meet the program requirements. In addition to the current fees for courses in academic study terms, students are assessed an administrative fee (see the Schedule of Fees ).

All students in the Co-operative Education program are required to read, sign and adhere to the terms of the Student Regulations Waiver and Co-op Student Manuals (brocku.ca/co-op/current-students/co-op-student-manuals) as articulated by the Co-op Programs Office. Eligibility to continue in the Co-op option is based on the student’s major and non-major averages. A student with a minimum of 70 percent major average and a minimum 60 percent non-major average may continue.

Each four-month co-operative education work term must be registered. Once students are registered in a co-op work term, they are expected to fulfill their commitment. If the placement accepted is for more than one four-month work term, students are committed to complete all terms. Students may not withdraw from or terminate a work term without permission from the Director, Co-op Program Office.

Work terms will normally be done as indicated in the Program of Studies but other sequences are possible. For more information consult the Director of Co-op Programs, Admissions and Academic Adviser or the Co-operative Programs section of the calendar.

The program of Oenology and Viticulture is associated for the purposes of research with the Cool Climate Oenology and Viticulture Institute (CCOVI).

Program Notes

1. Students must maintain an average of 70 percent in their OEVI courses to remain in the Oenology and Viticulture programs. OEVI courses include: OEVI 1P20  , OEVI 2P45  , OEVI 2P99  , OEVI 3P21  , OEVI 3P25  , OEVI 3P98  , OEVI 4P20  and OEVI 4P30 .
2. No courses may be taken for academic credit concurrently with OEVI 0N33  (Harvest Co-op term)
3. For both the Honours and Honours (Co-op Option) programs at least 2.0 credits must be taken from the list of restricted electives: OEVI 3P14 , 4V9X, BIOL 2P94 , BIOL 2Q04  , BIOL 3P04  , BIOL 3P43 , BIOL 3P50 , BIOL 3P51 , BIOL 3P64 , BIOL 3P91 , BIOL 3P96 , 4P03, BIOL 4P20  , BIOL 4P35 , BIOL 4P57 , BIOL 4P58 , BIOL 4P64 , CHEM 2P21 , CHEM 3P41 , BTEC 2P09 , BTEC 3P09 , BTEC 3P62 , BTEC 3P93 , PSYC 3P46  
4. In 20 credit degree programs a maximum of eight credits may be numbered 1(alpha)00 to 1(alpha)99at least three credits must be numbered 2(alpha)90 or above; at least three credits must be numbered 3(alpha)90 or above; and the remaining credits must be numbered 2(alpha)00 or above.
   
   In some circumstances, in order to meet university degree and program requirements, more than 20 credits may be taken.