The Bachelor of Viticulture and Oenology (Honours) is a four-year, AQF Level 8 undergraduate degree that combines the science of grape growing (viticulture) with the science and technology of winemaking (oenology). Students gain deep expertise in vine biology, soil science, plant physiology, wine chemistry, fermentation microbiology, sensory science, and sustainable vineyard management. The Honours component — typically completed in the final year — consists of an original research project and associated theoretical coursework, providing specialised professional training at the cutting edge of wine and grape science. This pathway is not available via direct entry; students must first complete the first three years of the standard Bachelor degree to a satisfactory academic standard before being eligible to transfer into the Honours program. The degree suits science-minded students who are passionate about agriculture, food science, and the culture of wine, and who want to build both technical and research skills for a career in one of Australia's most iconic export industries. Early years are grounded in foundational sciences — chemistry, microbiology, botany, and soil science — while later years focus intensively on practical winemaking from grape to glass, viticulture-specific management, and commercial production systems. A mandatory industry experience placement of approximately 10 weeks (375 hours) at a commercial vineyard or winery during vintage ensures graduates enter the workforce job-ready. Employers across the Australian wine sector actively recruit graduates from this qualification. These include large integrated wine companies, boutique family-owned estates, agricultural research organisations, government agencies, wine export businesses, hospitality and wine tourism operators, contract winemaking firms, and international wine producers who value Australian-trained graduates. Professional bodies such as the Australian Society of Viticulture and Oenology (ASVO) and Wine Australia are key industry partners supporting graduate careers.

To enter the undergraduate Bachelor of Viticulture and Oenology program, domestic students typically require completion of Year 12 (or equivalent) with a competitive ATAR — indicative guaranteed entry scores are around 70 ATAR, though competitive applicants may have higher scores. Assumed knowledge in Stage 2 Chemistry and Mathematical Methods (or equivalent) is strongly recommended, as the first year of study covers foundational chemistry, biology, and mathematics relevant to wine science. Some providers may accept applicants through alternative pathways including TAFE qualifications, mature-age entry, or bridging programs for those without standard Year 12 prerequisites. International students must demonstrate English language proficiency, with minimum requirements typically being an IELTS overall score of 6.5 (with no band below 6.0), a TOEFL iBT overall of 79, or equivalent. Entry into the Honours year specifically is not available via direct admission — students must first successfully complete the first three years of the standard Bachelor of Viticulture and Oenology degree to a satisfactory academic standard and obtain approval from the relevant Head of School or Faculty to transfer into the Honours program. The Honours year is selective and competitive, and students are assessed on their academic performance across Years 1–3. There are no formal portfolio or work experience requirements for entry into the undergraduate degree, though demonstrated passion for agriculture, science, or the wine industry is valued. Students without adequate chemistry or maths background are encouraged to undertake bridging subjects prior to commencing the program.