CERTIFICATE IN (VITICULTURE) HORTICULTURE VHT002

Understand the basics of horticulture then you specialise in viticulture.

This course covers both areas - to develop your skills and be successful in any sector of horticulture you need to understand the basics first. Not many viticulture courses on offer achieve this!

• An excellent starting point for a career in the vineyard industry; either as an employee (e.g. vineyard worker or manager or owner).
•  This is a 700 hr course for people working, or intending to work, in the production of grapes.
• This course is similar to our other VHT002 horticulture certificates in its introductory (core) units, but with the emphasis upon topics specifically related to the production of grapes for wine, drying or as fresh fruit.

Students enrolled in this course are offered a free Student Membership, with the Australian Institute of Horticulture.

This course develops a broad based understanding of horticulture in the first half of your studies, as a foundation for a career in any area of horticulture; and then (in the second half ) focus is on viticulture, giving you valuable information and skills for working on a vineyard.

ASSESSMENT

You must successfully complete all assignments and pass 4 exams. The exams can be organised in your locality. Fees for these exams are additional to the course fees.

Anything not successfully completed may be repeated or resubmitted.

LEARN ABOUT THE GRAPEVINE

These hardy deciduous climbers have a root system that is able to penetrate deep into the subsoil. The majority of roots will be in the top 1 or 2 m but some roots may go down 3 or 4 m. Most nutrients and water will be taken up by the roots in the topsoil but the deeper roots enable the vine to survive in arid areas and during long spells of dry weather. The roots must be able to penetrate the subsoil easily; practical measures such as ripping or deep ploughing may be undertaken to encourage root penetration in soils which have formed a hard pan below the topsoil.

The growth of the plant is governed by factors such as temperature, sunshine, water, nutrients and complex physiological factors within the plant which include growth regulators or hormones. These hormones likely control such phases as dormancy with high levels of inhibitory hormones restricting bud and seed growth even in high temperatures. This prevents buds bursting in autumn or warm winter spells where they may be affected by subsequent cold spells. As spring approaches the level of these inhibitory hormones decrease in concentration and growth promoting hormones increase causing buds to commence growing.

After dormancy has been broken and temperatures rise, the spring shoots emerge. These shoots are susceptible to frosts and frost‑protection or frost free sites thus need to be considered. Shoots may need to be reduced during the growing season to encourage fruit set and ripening of the berries.

Buds are formed in the axil of the leaves as the shoot develops. The bud divides into two buds, one bud remains dormant until the next spring, while the other bud develops a lateral shoot. There are two or three growing points within the one bud, generally, only the primary or central bud grows and this is generally the most fruitful. Sometimes these secondary growing points may shoot.

Because the buds are formed during the previous season any improvement in the initial formation of the flower buds must take into account the previous seasons growth. Flower initiation is also related to a balance between leaf area and light penetration and temperature. Any trimming or pruning of mature leaf growth is likely to be detrimental to flower initiation, however, it is also important to allow sufficient light penetration into the leaf canopy. The aim of the grower, therefore, should be to control the canopy cover of the vine to provide sufficient light penetration whilst maintaining adequate leaf cover to provide nutrients, etc. For optimum flower initiation temperatures should ideally be around 30 degrees C. "

Lesson Structure

There are 30 lessons in this course:

1. Plant Identification
   • Introduction
   • Botanical/Horticultural Nomenclature
   • The Binomial (Taxonomic) System
   • Botanical Classification
   • Plant Families and Species
   • Hybrids, Varieties, Cultivars
   • Plant Family Names
   • Pronunciation of Plant Names
   • Significant Genera and Families they belong to
   • Meanings and origins of Plant Names
   • Pressing Plants (to create a herbaria collection for reference)
   • Introduction to Amenity Plants
   • Flowering Plants
   • Lower Plants – Conifers, Ferns
   • Rhododendrons and Azaleas
   • Roses
   • Bulbs
   • Practical – Plant Review Worksheets
2. Parts of the Plant
   • Plant Identification Skills
   • How to increase your Plant I.D. Skills
   • Terminology
   • Lead Types
   • Structure and Arrangement of Leaves and Leaflets
   • Common Leaf Shapes
   • Flower Structure
   • Parts of a Flower
   • The Inflorescence
   • Types of Flowers – bisexual, unisexual, monoecious, dioeceous
   • How a Seed Forms
   • Plant Structure
   • Stems and Stem Modifications
   • Leaves and Leaf Modifications
   • Roots and Root Function
   • Root Modifications
   • Morphological Changes as a Plant Matures
   • Cell Structure and Histology
   • Cell Components
   • Plant Cell Types
   • Plant Tissue Comparisons
   • Photosynthesis
   • Factors Affecting Photosynthesis
   • Respiration
   • Rate of Respiration
   • Transpiration
   • Environmental Factors Affecting Transpiration and Water Uptake
   • The Nitrogen Cycle
   • Terminology
3. Plant Culture – Planting
   • Planting
   • Environmental Influences on Plants
   • Potting Up Plants
   • Potting Shrubs and Trees
   • Introduction to Gardening Basics
   • Terminology
   • Common Mistakes when Planting
   • Plant Selection Criteria
   • Economics of Planting
   • Ongoing Costs
   • Longevity
   • General Hardiness
   • Aesthetic Criteria
   • Basic Planting Procedure
   • Fertiliser
   • Staking
   • Bare Rooted Plants
   • Timing of Planting
   • Considerations, Variety, Time, Locality, Mulching
   • Laying a New Lawn – Soil Prep, Levels, Sowing, Raking in, Watering
   • Turf Grass Varieties – Couch, Fescue, Rye, Bent, Kentucky Blue
4. Plant Culture – Pruning
   • Fruit or Vegetative Buds
   • Reasons for Pruning
   • Removing Dead or Diseased Wood
   • Controlling Growth Type
   • Controlling Shape and Size
   • Rejuvenation
   • Basic Pruning Rules
   • Home Orchard Pruning
   • Fruit Tree Pruning Styles
   • Before Pruning
   • Considerations while Pruning
   • Pruning Terminology
5. Plant Culture – Irrigation and Machinery
   • Water and Irrigation
   • Infiltration and Drainage
   • Types of Irrigation
   • Flood Irrigation
   • Sprinkler Irrigation
   • Trickle Irrigation
   • Power Tools
   • Types of Power Tools
   • Power Tool Maintenance
   • Oil
   • Buying Power Tools
   • Chainsaws – Use, Starting, Chain Sharpening
   • Mowers – types. Guidelines for use, Care
   • Brush Cutters/ Strimmers
   • Mulchers
   • Rotary Hoes
   • Hedge Trimmers
   • Irrigation Objectives and Feasibility
   • Understanding Soil, Water and Plants
   • Gravitational, Capillary and Hygroscopic Water
   • Measuring Water Available to Plants
   • Calculations – Field Capacity, Wilting Point
   • Available Moisture Range
   • Root Depths for Different Plants
   • Estimating Plant Water Requirement
   • When to Irrigate
   • Symptoms of Water Deficiency and Excess
   • Types of Sprinkler Systems and Sprinkler Heads
   • Design and Operation of Irrigation Systems
   • Cyclic Watering
   • Pulse Watering
   • Irrigation Scheduling
   • Selecting Surface Irrigation Methods
6. Soils and Media
   • Potting Mixes
   • Factors Affecting Fertiliser Application
   • Soils
   • Sampling Soils
   • Soil Composition
   • Colloids and Peds
   • Soil Texture and Structure
   • Soil Chemical Properties
   • Improving Soils – texture, structure, fertility
   • Soil Terminology
7. Soils ad Nutrition
   • Introduction
   • Nutrient Elements
   • Macronutrients
   • Nitrogen
   • Phosphorus
   • Potassium
   • Magnesium
   • Calcium
   • Sulphur
   • Micronutrients
   • Soil pH and Nutrient Availability
   • Soil Ameliorants
   • Total Salts
   • Salinity
   • Sources of Salt
   • Control Methods for Salinity
   • Soil Sodicity
   • Water, Air and Nutrients
   • Soil Temperature
   • Key to Diagnosis of Nutritional Problems
   • Fertilisers
   • Composting
   • Compost Ingredients
8. Propagation – Seed and Cuttings
   • Introduction
   • Seed Propagation
   • Hygiene
   • How to Sow Seeds in Containers
   • Seed Germination
   • Seed Sources
   • Seed Storage
   • Factors Affecting Seed Storage
   • Germinating Difficult Seeds
   • Seed Dormancy
   • Treatments to Break Dormancy
   • Cutting Propagation
   • Cutting Types – Softwood, Hardwood, Semi Hardwood, Herbaceous, Stem, Tip, Heal. Leaf, etc
   • Factors affecting Rooting of Cuttings
   • Plant Breeding
   • Hybrid Seed Production
   • Maintaining Genetic Identity in Seed
   • Hand Pollination
9. Propagation – Other Techniques
   • Division
   • Aseptic Micro Propagation
   • Grafting
   • Budding
   • Layering
   • Tip Layering
   • Mound Layering
   • Simple Layering
   • Compound Layering
   • Aerial Layering
   • Natural Layering – Suckers, Runners, Offsets, Crowns
   • Propagation with Specialised Stems and Roots – Bulbs, Corms, Tubers, Rhizomes, Pseudobulbs
   • Propagating Bulbs – Bulblets on Scales, Stem Cuttings, Bulbils, Basal Cutting etc
10. Identification and Use of Plants – Landscape Application
    • Plants in the Landscape
    • Choosing Plants – criteria
    • Inspecting Plants Pre Purchase
    • Trees for Landscaping
    • Factors for Tree Selection
    • Potential Tree Problems
    • Choosing Shrubs for Different Purposes
    • Groundcovers
    • Building Plant Knowledge of Many Tree and Shrub Genera
    • Trees for Different Conditions
    • Planting Techniques
    • Soil Restrictions on Planting
11. Identification and Use of Plants-Problem Situations
    • Establishing Trees
    • Tree Size & Age at Planting
    • Root Containment at Planting - Container Type, Bare Rooted or Balled
    • What to look for when Buying a Tree
    • Plant Protection at Planting – Staking, Frost Protection, Sun Protection, Cages
    • Controlling Birds
    • Props
    • Cabling & Bolting
    • Quick Reference Plant Directory
    • Container Growing Outside
    • Street Tree Reporting
12. Identification and Use of Plants – Indoor
    • Introduction to Indoor Plants
    • Why Indoor Plants Die
    • Potting Mixes
    • Drainage holes in Pots
    • How to Pot a small Plant to a Larger Pot
    • Potting up Hanging Baskets
    • Plantscaping with Ferns
    • Fern Families and Genera
13. Pests
    • Chemical Pest Control
    • Law
    • Chemical Labelling
    • Non Chemical Pest Control
    • Care when Using Chemicals
    • Entomology & Insect Control Methods
    • Types of Insect Poisons – contact, intermediate, stomach, translocated or not
    • Integrated Pest Management
    • Insecticide Use with IPM
    • Preventative Actions in the Garden
    • Understanding Pesticides – Reading the Label
    • Toxicity, Activity Spectrum, LD50. Persistence, Volatility, etc.
    • Chemical Types -Inorganic, Biological, Organophosphates, Organochlorines, Carbamates, etc.
    • Review of Specific Chemical Products
    • Diatomaceous earth, Soaps
    • Fungicides
    • Ways of Applying Chemicals – Spraying, Dusting, Granules, Irrigation injection
    • Safety Procedures when Using Agricultural Chemicals
    • Differentiation of Pests, Diseases and Viruses
    • Review of most Common Pests
14. Diseases
    • Fungicides
    • Plant Pathology
    • Identifying a Problem – Parasitic, Non Parasitic
    • Treating a Problem
    • Diagnosis of Plant Disorders – Visual Appearance, Possible Cause, Appropriate Treatment
    • Common Diseases
    • Anthracnose
    • Blight
    • Canker
    • Damping Off
    • Galls
    • Leaf Spot
    • Mildew
    • Rots
    • Rust
    • Smut
    • Mould
    • Wilt
    • Other Common Diseases
    • Turf Fungal Diseases
    • Plant Virus Detection and Diagnosis
    • Arboriculture and Tree Health
15. Weeds
    • What is a Weed
    • Steps to Controlling Weeds
    • Weed Control with Suffocation
    • Weed Control with Burning
    • Cultivation to Control Weeds
    • Other Non Chemical Weed Control Methods – Grazing, Mowing, Flooding, pH change, Biological Controls
    • Weed Control with Herbicides
    • Modes of Action
    • Regulations and Laws - Restricted Use & Supply
    • Avoiding Spray Drift
    • Types of Herbicide Chemicals – Aliphatics, Amides, Ureas, Carbamates etc.
    • Herbicide Resistance and Tolerance
    • Safe Use of Weed killers
    • Safety Guidelines and First Aid in relation to Chemical Use
    • Cleaning Up a Chemical Spill
    • Identifying Weeds
    • Controlling Weeds in Different Places – fence lines, base of trees, garden Beds, Hard Surfaces
    • Types of Weeds
    • Noxious Weeds
    • Environmental Weeds
    • Common Weeds
    • Terminology
    • THIS CONCLUDES THE CORE STUDIES AFTER WHICH YOU CHOOSE A STREAM FOR THE SECOND HALF OF THIS COURSE.
16. Overview of the Viticulture Industry
    • Global Viticulture
    • Climate Change Impacts
    • Major Wine Growing Areas around the World
    • The Grape
    • Genus Vitus and Muscadinia
    • Variety Classification
    • Table Grapes, Wine Grapes, Dried Fruit, Juice, Canned.
17. Introduction to Grapevines
    • Hoe Plants Grow
    • Roots, Stems, Leaves
    • Reproductive Parts
    • Pollination
    • Fruit Set, Development and Growth
    • Plant Cells & Parts
    • Cell Walls
    • Types of Plant Cells
    • Plant Tissues - Xylem, Phloem, etc
    • Photosynthesis
    • Chloroplasts
    • Environmental Factors affecting Photosynthesis
    • Respiration
    • Transpiration
    • Water Use in Plants
    • Growth in the Grape Vine
18. Propagation Of Grapevines
    • Introduction to Grafting
    • Why Budding or Grafting
    • How a Graft Forms
    • Factors Influencing Graft Formation
    • Carpentry of Grafting
    • Types of Grafts
    • Grafting Tapes
    • Bench Grafting
    • Phylloxera
    • Characteristics of Commonly Used Rootstocks
    • Cutting Propagation
    • Hardwood Cuttings
    • Softwood Cuttings
    • Leaf Bud Single Node Cuttings
    • Hormone Treatment
    • Terminology
19. Improving Grape Quality
    • Flower Set
    • Second Set
    • Girdling
    • Berry Thinning - Hand or Chemically
    • Pest and Diseases in Grapes
    • Integrated Pest Management in Vineyards
    • Pests
    • Grape Phylloxera
    • Management
    • Monitoring and Treatments
    • Chemical Controls
    • Grape Berry Moth
    • Mealy Bug
    • Grape Leaf Folder
    • Nematodes
    • Leaf Hoppers
    • Rust Mite
    • Midge
    • Beetles
    • Larger Animals
    • Grape Diseases
    • Fungal - Mould, Mildew, Dieback etc
    • Bacterial Disease
    • Viruses
    • Organic Grape Culture
    • Birds
20. Climate and Other Factors for Siting Vineyards
    • Temperature
    • Temperature Index and Degree Days
    • Sunlight
    • Rainfall
    • Soil
    • Soil Types and Wine regions
    • Terroir
    • Physical Soil Characteristics
    • Chemical Soil Characteristics
    • Understanding Plant Nutrition
    • Soil Water Content
    • Simple Soil Tests
    • Measuring Soil Water Content
21. Grape Varieties & Selection
    • Grape Types
    • Selection Considerations
    • What to Plant
    • What is First - Site or Variety
    • Matching Variety to Site
    • Varietal Characteristics
    • Selecting Wine Grapes
    • Yield
    • Available Clones
    • Significant Varieties
    • Chenin Blanc
    • Chardonnay
    • Pinot Blanc
    • Semillon
    • Muscat Ottonel
    • Muscadelle
    • Gewürztraminer
    • Cabernet Sauvignon
    • Vitus rotundifolia
    • Wine Grapes
    • Raisin Grapes
    • Juice Grapes
22. Establishing a Vineyard
    • Planning
    • Making Decisions
    • Site Planning
    • Vineyard Layout
    • Site Preparation
    • Soil Preparation
    • Shelter Belts
    • Planting the Vines
    • Vine Spacing
    • Cropping Infrastructure
    • Sloping and Terraced Sites
    • Equipment
    • How to Plant a Grape Vine
    • Planting Bare Rooted Vines
    • Pruning and Training
    • Shoot Spacing
    • Vine Spacing
    • Bud Numbers
    • Machine Pruning
    • Summer Pruning
    • Combination Pruning
    • Stages in Pruning a Sultana Vine
    • Trellising
    • Trellis Construction - End Assembly, Posts, Wire, etc
    • Geneva Double Curtain System
    • Kniffen Systems
    • Head Training System
    • Cordoning
    • Guyot System
    • Umbrella System
    • Pergola System
23. Harvesting and Post Harvest
    • Introduction
    • Harvesting
    • Ripeness Testing
    • The Ripening Process
    • Influence of Weather
    • Pathogen Life Cycles
    • Harvest Techniques
    • Selling Grapes
    • Guidelines for Selling to a Winery
    • Vineyard Resume
    • Strategies for Selling Grapes
    • Contracts
    • Selling Online
    • Brokers
    • The Salesperson
    • Marketing and Economics
    • Developing a Marketing Plan
    • Advertising
    • Publicity
    • Market Research
    • Market Legalities
    • Wine Making
    • Fermentation
    • White vs Red Processes
    • Clearing and Finishing
24. Managing a Vineyard
    • Work Scheduling
    • Health and Safety
    • Communication Skills
    • Written Communication
    • Conciseness
    • Preciseness
    • Office Functions
    • Office Processes
    • Flow Charts
    • Statistics
    • Data Storage and Management
    • Financial Records
    • Bookkeeping Basics
25. Machinery and Equipment
    • Equipment Used in Vineyards
    • Small Tools
    • Winery Specific Tools
    • Secateurs
    • Spades and Shovels
    • Wheelbarrows
    • Sprayers
    • Tractors
    • Cultivators
    • Tractor Safety and Maintenance
26. Irrigation
    • Water Management
    • Runoff
    • Water Saving Measures
    • Irrigating and Feeding Grapes
    • Excessive Irrigation
    • Seasonal Effects
    • Irrigation Monitoring and Timing
    • Drip Irrigation
    • Irrigation Design Considerations
    • Soil and Water
    • Gravitational Water
    • Capillary Water
    • Hygroscopic Water
    • Water Deficiency and Excess
    • Timing of Irrigations
    • Cyclic Watering
    • Calculating Field Capacity
    • Calculating Permanent Wilting Point
    • Available Moisture Range
    • Calculating Air Filled Porosity
    • Estimating Water Required
    • Vineyard Drainage
    • Improving Sub Soil and Surface Drainage
27. Plant Nutrition
    • Basic Chemistry and Plant Nutrition
    • Writing Chemical Names
    • What chemicals a Plant Needs
    • Calculating Formulae
    • Plant Nutritional Elements
    • Soil Fertility
    • Type and Timing of Fertilising
    • Fertigation
28. Agricultural Chemicals
    • Chemical Use
    • Herbicides
    • Knockdown, Residual, Contact, Systemic Herbicides
    • Pre emergent herbicides
    • Selective Herbicides
    • Characteristics of Insecticides
    • Chemical Herbicide Control Methods
    • Review of Various Pesticides that may be Used in Vineyards
29. Supervision
    • Management Fundamentals
    • Planning
    • Organising
    • Leading
    • Controlling
    • Supervision Fundamentals
    • Communication Skills for Supervisors
    • Listening Skills
    • Active Listening
    • Organisation Structures
    • Supervision Tasks
    • Supervision Styles
    • Influence in the Workplace
    • Familiarity
    • Giving Directives and Orders
    • Making Instructions Clear
    • Employee Evaluation Systems
    • Job Analysis
30. Increasing Efficiency
    • Production Plan
    • Information Collection for Planning
    • Decisions that May be Required
    • Propagation Production System
    • Organising & Re-organising a Workplace
    • Performance Management
    • Staff Appraisals
    • Labour Wastage
    • Age Profiling
    • Staff Training
    • Improving Efficiency- Vineyard Layout
    • Designing a Store
    • Customer Service

WORKING ON A VINEYARD

Growers of grapes usually set up their vineyards with one of three main aims in mind. Either it is to grow grapes for the table or fresh fruit market, to grow grapes for drying, or to grow grapes for the wine industry. Of these three streams, there is also the possibility of growing a completely organic, or biodynamic crop or growing your crop with whatever chemicals are necessary for successful production. Usually, the organic crops achieve higher prices, particularly for the fresh and dried product, but this may vary within regions and countries.

Working in vineyards involves large amounts of outdoor work in all sorts of weather, all year round, to maintain and care for the crop and ensure a livelihood. If the vineyard is to produce its own wine then there will be large amounts of indoor work, often in a laboratory testing and blending ingredients, to make a quality wine to market.
 
Owner-operators of smaller farms have to be an expert across a number of fields.
Vineyards may be just one diversification for a hobby grower. Hobby growers, as well as some of the larger wine growers, often have their own cellar door and tasting rooms, operate as a tourism venture with regular visitors, tours, and in some cases also operate a restaurant, with or without wedding/ conference facilities.

What they do
There is a wide range of duties involved in growing, producing and marketing crops from a vineyard.  Choosing the right site and soil is vital. Also choosing varieties for your purpose(wine varieties are often different to table varieties), understanding soils, chemicals, pests and diseases, different methods for training vines, pruning and harvesting techniques, machinery used for all these are all as important as knowing about the maintenance of the vines.

Crops usually need protection from birds and predators with scare guns, netting systems, and suitable fencing.  Grapes usually need some supplementary watering and it must be well timed for the best results depending on whether it is a fresh fruit crop or wine crop. Methods and timing for watering crops and a knowledge of maintaining irrigation equipment is also a must. Managers and workers have to know how to judge scientifically exactly the right harvesting time and methods to use, as this can make all the difference to the final product.

A knowledge of storage techniques, drying techniques (for dried crops) is part of the job in some vineyards, and if you are to make your own wine a good basic knowledge of chemistry is very handy, to balance all the chemicals in a wine barrel.  An option to this is to have an arrangement with a larger winery and send the grapes out to be bottled by another larger winery under your own brand label, or just sell them as a product for them to blend with their own varieties.

Marketing, advertising packaging (to choose suitable labels and logos) are all important aspects of a vineyard and a knowledge of business management will also give background information for selecting markets and distribution.

To create a tourism venture a knowledge of the local tourism industry, travel, tour guiding, food and beverage handling, hospitality customer service, formulating business plans, are all useful skills.

Opportunities
There is a regular need for seasonal workers in vineyards, especially the smaller ones where vines and crops will be picked by hand. In larger vineyards, this is usually undertaken mechanically. There would be opportunities for mechanical minded and experienced people in larger wineries. When there are cellar doors and restaurants regular hospitality, bar service and customer service jobs will be available. University courses are available on Oenology or the study of wine making- (which does not include the growing and harvesting)

What is needed?
In most cases, you need a love of the outdoors and enjoy working outside for most of your day all weathers. A background in farming, living or working on farms or Agricultural Science or crop growing will be useful for this field. Mechanical knowledge, knowledge of horticulture and pruning, planting, training and harvesting along with identification and control of pests and diseases is a good grounding. If you aim to run a vineyard and manage others, then work in human resources and business management, owning and operating a small business would be useful. If you are passionate and knowledgeable about wines and wine varieties as a consumer, then this will also be beneficial. A background in marketing and advertising would also be advisable to ensure the right product image, selling and marketing techniques.

 

WHY ACS?

• You will have one to one tutor support throughout your course.
• You will learn from professionals well qualified in their fields.
• Enjoy a learning program that focuses on both practical skills (lots of practical exercises throughout) and theory.
• Be more confident in working in this field.