This means that you will now graduate with a Te Pūkenga qualification. Read more
Full time or part time
3 years full time or 4-6 years part time study
Dependent on course selection - 2024: Year One $7,968: Year Two $7,808: Year Three $7,968 plus $246 Student Services Levy per year
A Compulsory Student Services Levy applies ($2 per credit).
Fees listed are for each year of the programme, indicative only and may vary with course selection.
View course details for individual fees.
Gain real-life skills, take part in wine events and build industry connections.
Students are mentored and taught by winemaking professionals and viticulture researchers, gaining skills and experience in a real-world setting. Research projects, field trips, guest speakers and vitally, semester breaks during harvest allowing students to work a paid vintage are essential to learners' growth and connection with industry.
Second and third-year students may take up a cellar hand, viticulture assistant or similar roles during vintage, allowing them to apply their knowledge in a real-world setting and gain valuable work experience.
Years one and two consist mainly of core papers, focussing on plant and soil sciences, viticulture practises, vineyard management, wine production, wine chemistry and analysis. You will enjoy learning to taste wine with the professionals and may even get the opportunity to be a part of local wine awards and competitions.
Students have the flexibility with the programme delivery to base themselves locally or nationally. Whether you are studying in New Zealand's most productive wine region, Marlborough, or other great grape varietal regions, you can be sure of a supportive, interactive and encouraging environment.