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Viticulture 100 Hours Certificate Course


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Viticulture 100 Hours Certificate Course

Price: £325.00Course Code: BHT220 CLD
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( Jamie , 15/06/2017 ) Q:

I work at a vineyard in Nova Scotia Canada, My work requires a certificate in Viticulture in order to move higher in the ranks, dos this course provide a certificate that would be accepted here in Canada?

( 16/06/2017 ) A:

Thank you Jamie, for getting in touch.

Although we cannot guarantee that your certificate will be accepted, the knowledge and the skills you will learn from our course, should certainly be recognised. If you are with an employer, it is advisable to check with them before enrolling, to see if they have any particular requirements, or if they just want you to show that you have completed a bonafide and good quality course, which ours is.

Getting accreditation throughout the world for every course that we do, would be very difficult; the time involved alone would be prohibitive. Therefore, we have concentrated on some key areas. Please click on the following link to see our recognition and memberships. The fact alone that we are a provider for RHS courses, shows that we deliver good quality learning.


You may also like to look at our testimonials page, to see what previous students thought about us and what they were able to do with the qualifications they received.


I hope that this answers your questions and please come back if you need any more information.


( PETER GRAY, 25/03/2017 ) Q:

Having read the details of the course I am very interested in enrolling but wonder what the maximum time scale is for completing the module is?

( 03/04/2017 ) A:

Hello Peter.

It's good to hear from you. You will be pleased to hear that there isn't a maximum time scale. We encourage our students to work at their own pace until they have completed their course. 

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Viticulture 100 Hours Certificate Course

Viticulture course online. Learn the techniques and become a successful Vitculturalist. This course will help you develop an ability to select and cultivate appropriate varieties of grapes in different situations, and provide the knowledge to make informed decisions about the management of a vineyard. There are ten lessons covering the history of viticulture, the current state of the industry, wine and table grapes, dried grapes, cultural practices (trellising, soils, planting, pruning, irrigation, pests & diseases); vineyard design, improving quality, harvest & post harvest procedures, wine-making, marketing and more.

Learn to grow Grapes
A serious course for vineyard workers, hobby farmers, farm managers, amateur enthusiasts, or anyone working or aspiring to work in this industry.


Learning Goals: Viticulture BHT220
  • Choose an appropriate site for a vineyard.
  • Simple Soil tests
  • Measuring phalt
  • Water content of soil.
  • Choose appropriate grape varieties for different situations.
  • Develop criteria to be considered when selecting which grape varieties to grow.
  • Devise a procedure to establish a vineyard.
  • Specify the techniques used in the culture of grape vines.
  • Specify a procedure for harvest and post-harvest treatment of grapes.
  • Formulate marketing strategies for vineyard products.
  • Explain the basic principles of wine making.


Lesson Structure:  Viticulture BHT220

There are 10 lessons in this course:

1  Introduction

  • Nature and scope of the viticulture industry both locally and world wide
  • Global viticulture
  • Major winegrowing areas around the world
  • The grape; genera and species
  • Rootstocks
  • Classification of grape varieties
  • Table grapes
  • Wine grapes
  • Dried fruit
  • Juice grapes
  • Canned grapes

2  Climate and Soils

  • Suitable climate and soil conditions for vineyard site establishment
  • Temperature; temperature calculations; latitude-temperature index and degree days
  • Sunlight
  • Rainfall
  • Soil; soil types and wine regions; understanding soils; texture; characteristics; soil structure; chemical characteristics of soils including pH and nutrient levels
  • Understanding plant nutrition
  • Soil water content
  • Simple soil tests; naming the soil
  • Problems with soil; erosion; salinity; structural decline; soil acidification; chemical residues

3  Selecting Grape Varieties

  • Appropriate grape varieties for different situations.
  • Grape types
  • Selection considerations
  • Matching the variety with the site
  • Varietal characteristics
  • Selecting wine grapes
  • Yeild
  • Reviewing important varieties; chenin blanc; chardonnay; semillion; muscat ottonel; muscadelle; gewurztraminer; cabernet sauvignon; carignan
  • Vitis rotundifolia
  • Wine grapes; raisin grapes; juice grapes
  • Importance of rootstocks
  • Purchasing plants
  • Phylloxera

4  Vineyard Establishment

  • Procedure to establish a vineyard
  • Vineyard planning
  • Site planning
  • Vineyard layout
  • Site preparation
  • Planting the vines
  • Vine spacing
  • Shelter belts
  • Crop infrastructure
  • Equipment

5  Grapevine Culture Part A (Training & Pruning)

  • Techniques used in the culture of grape vines
  • Pruning and training vines
  • Shoot spacing
  • Bud numbers
  • Vine spacing
  • How much to prune
  • Machine pruning
  • Summer pruning
  • Combination pruning
  • Pruning sultana vines
  • Trellising
  • Trellis construction
  • Guyot system
  • Geneva double curtain system
  • Head training
  • Cordoning
  • Kniffen systems
  • Umbrella kniffen system
  • Pergola training system

6  Grapevine Culture Part B (Weeds, Pests & Diseases)

  • Types of weeds
  • Controlling weeds
  • Safety proceedures when using agricultural chemicals
  • Laws and guidelines
  • Types of chemicals
  • Weed management before planting
  • Weed management in new vineyards
  • Weed management in established vineyards
  • Integrated pest management
  • Pest control in vineyards
  • Grape berry moth
  • Grape mealy bug
  • Grape leaffolder
  • Grapevine rust mite
  • Grape blossom midge
  • Flea beetles
  • Birds and arge animals
  • Disease control in vineyards
  • Fungal diseases; rots; mildew; eutypa dieback etc
  • Bacterial diseases
  • Viruses
  • Organic culture of grapes; organic pest and disease control
  • Companion plants
  • Managing environmental problems including air, water, damage, frost, hail, wind and shade
  • Water mangement; runoff; water saving
  • Grape clones and varieties

7  Grapevine Culture Part C (Irrigation & Feeding)

  • Irrigating and feeding grapes
  • Excessive irrigation
  • Seasonal effects of irrigation
  • Drip irrigation
  • Monitoring and timing
  • Feasibility of irrigation
  • Design considerations
  • Soil and water
  • Measuring water available to plants
  • Calculating permanent wilting point
  • Calculating field capacity of a vineyard
  • Available moisture range
  • Measuring air filled porosity
  • Tensiometer
  • Estimating water
  • Rate of growth
  • Climate
  • Drainage in vineyards; improving subsoil and surface drainage; subsurface drainage
  • Soil fertility; choice of fertilizer; timing of application; fertigation

8  Improving Grape Quality

  • Ways to ensure or improve grape quality.
  • Plant stock
  • Crop management
  • Post harvest impact on quality
  • Improving flower and fruit set
  • Second set
  • Girdling
  • Berry thinning

9  Harvesting & Selling

  • Procedure for harvest and post-harvest treatment
  • Harvesting
  • Testing for ripeness
  • Influence of weather
  • Harvesting techniques
  • Selling grapes
  • Vineyard resume
  • Selling grapes
  • Marketing contracts
  • Selling online
  • Developing a marketing plan
  • Advertising
  • Market research
  • Legal considerations with marketing

10 Wine

  • Basic principles of wine making
  • Overview of winemaking process
  • Production principles
  • Fermentation
  • Making white wine
  • Making red wine
  • Methods

Each lesson culminates in an assignment which is submitted to the Academy, marked by the Academy's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.


The quality of this course is second to none, from the in-depth learning you will get to the expert individual mentoring you will receive throughout your studies. The mentors for this course are: 
four yellow rosesSusan Stephenson
BSc in Applied Plant Biology (Botany) Univ. London 1983.
City and guilds: Garden Centre Management, Management and Interior Decor (1984)
Management qualifications in training with retail store. Diploma in Hort level 2 (RHS General) Distinction. 
Susan Stephenson is a passionate and experienced horticulturist and garden designer. She has authored three books, lectures at 2 Further and Higher Education Colleges, teaching people of all ages and backgrounds about the wonders of plants and garden design, and tutors many students by correspondence from all over the world.
Susan studied botany at Royal Holloway College (Univ of London) and worked in the trading industry before returning to her first love plants and garden design. She is therefore, well placed to combine business knowledge with horticulture and design skills. Her experience is wide and varied and she has designed gardens for families and individuals. Susan is a mentor for garden designers who are just starting out, offering her support and advice and she also writes, delivers and assesses courses for colleges, introducing and encouraging people into horticulture and garden design.
In 2010, Susan authored a complete module for a Foundation degree (FDSC) in Arboriculture.
Susan holds the RHS General with Distinction. She continues to actively learn about horticulture and plants and (as her students will tell you) remains passionate and interested in design and horticulture.
Steven Whitaker horticulture tutorSteven Whitaker
Diploma in Garden Design (Distinction) – The Blackford Centre, Gold Certificate of Achievement in Horticulture, Level 2 NVQ in Amenity Horticulture, Level 1 NOCN Introduction to Gardening, – Joseph Priestly College, BTEC Diploma in Hotel, Catering and Institutional Operations (Merit), Trainer Skills 1, & 2, Group trainer, Interview and Selection Skills – Kirby College of Further Education
Steven has a wealth of Horticultural knowledge, having ran his own Design and Build service, Landscaping company, and been a Head Gardener. His awards include five Gold awards at Leeds in Bloom, two Gold awards at Yorkshire in Bloom and The Yorkshire Rose Award for Permanent Landscaping. Steven has worked with TV’s Phil Spencer as his garden advisor on the Channel 4 TV Programme, “Secret Agent”. 
He is qualified to Level 2 NVQ in Amenity Horticulture and has a Diploma in Garden Design which he passed with Distinction. Steven’s Tutor and Mentor was the Chelsea Flower Show Gold Award-winning Garden Designer, Tracy Foster. He also works for a major Horticultural Commercial Grower in the field of Propagation and Craft Gardening. Steven lives in Leeds where he is a Freelance Garden Designer and Garden Advice Consultant. 


Excerpt From The Course


Care and consideration should be taken in selecting a site and establishing a new vineyard. Good planning and site establishment will make management easier and improve chances of vineyard success. Vineyard establishment generally involves several key aspects. These include planning, site preparation, soil conditioning, installing cropping infrastructure such as irrigation and trellises, installation of other infrastructure such as roadways and packing sheds, and plant establishment.


Every vineyard needs a plan specifically tailored to the site, the locality, the scale of the enterprise and the owners’ requirements. Given that each enterprise has different priorities, and operates under a different set of circumstances, it is impossible to follow a "generic" or standard approach to planning.

You do need to plan all aspects which are important to your operation, including production, finance, land care, facility and equipment management, marketing, product processing (if relevant), and physical layout (ie. design of the property).

A well-organised and experienced grower may not need to be too rigid in adhering to a procedure like this; however, many growers will find a real benefit in working through a systematic procedure "on paper".

The surest way to succeed is to move through this procedure step-by-step; writing down everything as you go. This gives you a chance to ponder over what you have written, add new thoughts, or make alterations.

Making Decisions

The grower needs to make decisions every day, but each decision varies in terms of:

a) Significance

Some decisions will have a greater impact than others (eg. buying new land or changing agents). Obviously more significant decisions warrant more careful planning.

b) Timing

Some decisions need to be made repeatedly and frequently (eg. managing weeds, irrigating, buying fertiliser or machinery).

Good planning may involve establishing a procedure to help with such decisions (eg. re-order when the quantity in stock drops to a certain level).

Some decisions need to be made straight away (eg. a regular weeding schedule, soil moisture monitoring, treatment of a serious disease), while others might not matter if they are delayed (eg. replacing a fence).

c) Permanence

Some decisions are more permanent (eg. planting a new variety), while others are easier to change (eg. the amount of water applied a particular point in time).


Good planning will assist the viticulturist in developing a vineyard that maximises the effect of positive elements of the site, such as aspect or soil type, and minimises the effect of negative elements, such as frost potential.

Drawing a Vineyard Plan

The first step in a property development strategy is to draw a vineyard plan. Drawn to scale and illustrating important attributes such as contours, creeks or streams, hills, cliffs, and other features, this map will aid in the appropriate exploitation of usable land. Details such as existing trees, river banks, fences, soil types, direction of summer and winter winds, will aid all future planning processes. If you have recently purchased the property, some of this information may be available from previous farm owners, local council departments and even state or national government land departments. Some information will be found by observing conditions on the site.

The inclusion in the map of existing buildings and knowledge of work patterns and access routes will allow efficient time management and will also enable optimum siting of future buildings.

If sheds and the farm residence are placed close together it will reduce time to get from work to home, aid in better husbandry of vines, improve security around the property, and reduce transportation between various components of the property. If it is a new farm location, careful placement of the buildings may even reduce costs. For instance, placing a house close to the road will reduce the connection costs of electricity, water and other services.

The siting of the house and farm buildings should take into account the agricultural value of land, the central location of the house to all useable land, flood levels, etc. Good land should not be built on – it should be reserved for agricultural use, but if the property is flood-prone, then a compromise needs to be made. Check how often the land has been flooded.

The location of farm buildings may also be determined by their use and function in the running of the farm, e.g. manure storage area should be downwind to residences. Consider the downwind land uses in neighbouring parcels of land.

Always remember to allow appropriate thoroughfare for machinery. Ensure safety when driving machinery in terms of overhead powerlines, steep slopes and edges of access tracks (weak shoulders and gullies).

Having a natural source of water on the land is every farmer’s dream. Considering it is actually a resource, many districts require registration for tapping that resource. Extra care is needed when looking at the potential of farm pollution into the waterways by others upstream of your property. Water problems can relate to underground water movement as well as more obvious surface water. Both types of water can bring pollutants from outside of the property.

Note that a licence is usually required to sink a bore or to install a pump from a surface water supply (eg. river or lake), with the volume controlled by the licence requirements.

Water quality is important for crops, animals and humans, and a water purity and quality assessment is therefore recommended. In remote districts, it is crucial to employ water conservation techniques such as water harvesting, selection of dry land species, etc.

Fencing should be placed to optimise land use, assist ease of access through the property, mark off damaged areas (eg. unstable ground, erosion-prone soil) and to restrict animal access to vines.

Efficient farming depends a great deal on getting your priorities right, identifying those tasks on the farm which need to be done before other jobs are undertaken. For example, this may mean finishing the vineyard fencing before the shed extension is started, so that animals will not stray and damage the vines.

Money is one of the biggest burdens for the commercial viticulturist and anybody considering a new operation or expanding an existing vineyard must identify their present financial limitation so they can plan the enterprise fully aware of financial constraints. These constraints may slow down the full operation, but it is a safe management strategy to follow. Take one step at a time; do not jump in head first.


Course Info
How Do Our Tuition Fees Compare?Full time classroom based Further Education Courses - Approx. £5,000 per year - Part-time classroom based Adult Education Courses - Approx. £7.00 per hour - N.B. classroom tuition means you learn at the pace of the class. One-to-one private tuition - from £15.00 per hour - ADL one-to-one tution fees - From £340 per 100 Hour Course = Average of £3.40 per hour - N.B. one-to-one tuition is tailored to your own individual learning availability and pace.
Course StartBegin your learning at any time.
Course Prerequisite None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.
Course Qualification (Study Option A)Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments and final evaluation per course/module to be taken.
Course Qualification (Study Option B)Certificate of Attainment from ADL - Completed written assignments only - no final evaluation.
Comparative Credits InformationUK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.
Course Duration and DeadlinesCourse hours given are a guide only. You will be encouraged to work at your own pace to learn as much as you can, with no assignment deadlines or end date by which you must complete your course by. You are in control!
Study SupportPersonal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the Moodle online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed. They will also mark and grade your assignments, plus provide constructive and helpful feedback vital to your success.
Suitability for Self Employment and Small BusinessesOur courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Doing the job right using the correct knowledge and skills, leads to repeat business and referrals to friends, family and work colleagues. Completing one or more of our courses for the service you have to offer, will give you the tools to achieve this and grow your business.
Recognition of Your Course By EmployersWe aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. If you can demonstrate that you have the level of knowledge and transferable skills necessary to an employer, you should stand out from someone who has only received a superficial understanding of what's required - Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.
Recognition of Your Course By UniversitiesAs you will see on our Testimonials page, previous students have used their qualification from us to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience. We can approach up to three universities on your behalf with details of our course before you enrol, so you will know whether it will be accepted as part of their application process. Please complete our contact form and we will begin the process.
Designing Your Own QualificationBundle up your choice of related courses to form your own qualification. Our Advanced Certificates (4 courses), Diplomas (6 courses), Advanced Diplomas (8 courses) and Higher Advanced Diplomas (12 courses), are used to differentiate between the in-depth knowledge and skills you will acquire in your chosen area of study. e.g. Advanced Certificate in Turf Care Management, which includes individual courses: Turf Care, Sports Turf Care, Turf Repair and Renovation and Turf Grasses.
How Can I Enrol?Online by selecting your study option, learning materials, plus payment option and then clicking the Enrol Now button - By contacting us for an application form - By telephoning us on 01227 789 649 (International: 0044 1227 789 649). Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.
How Can I Get a Pro-forma Invoice for my Employer?Contact us with details and we will email your employer an invoice. We will need: employer's name, address, telephone number, email address and contact name. We will also require your name, telephone number, email address, date of birth and the course and code you wish to enrol for.

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Disclaimer: Every attempt is made to ensure all information from the academy is accurate and that the student has attained the competencies taught in a course, at the point of their assessment. Beyond this point, the graduate is responsible to maintain their acquired competencies, and apply acquired knowledge and skills in a way which is appropriate to the unique characteristics of each application. This will release the academy from any liability, action and claims of whatsoever nature in connection with, or arising from any such information, instruction or advice, given by any student or ex-student, whether directions given during the course are followed or not.