International Wine Business bachelor degree programme

What better place to develop business administration expertise for the international wine business than in one of Austria’s top wine-producing areas?

In-depth education covering business administration, viticultural and oenological topics means that after six semesters you are fully equipped to assume managerial responsibilities in the wine and beverage industry, including on the international stage – thanks to a programme taught in English.

The degree programme

Of course, wine and the wine industry are the centre of attention throughout the programme, enabling you to become an expert in the subject. This is the only bachelor degree with an exclusive focus on the wine business offered at an Austrian university of applied sciences.

Courses on various business administration and economic disciplines form the basis of the programme. This gives you an insight into company and departmental structures and processes. And this wide-ranging expertise allows you to take on a host of different duties in your day-to-day work.

The programme also stands out for its strong international focus. You will be learning with fellow students from all over the world, and you have the opportunity to spend semester 4 abroad at one of our partner universities. You can also spend your internship in semester 5 in a foreign country.

Tip

A particularly attractive option is the dual degree we offer in conjunction with the KEDGE Business School - Campus Bordeaux, France. Besides obtaining a bachelor of arts at IMC Krems, you will also be accredited with a degree from our partner institution.

Student stories

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Business administration – the basics

Business administration focuses on how organisations and companies are managed. In other words, it examines business processes with the aim of providing insights into the planning, implementation and evaluation of responsibility, approaches and objectives in different parts of a business.

Business administration topics include accounting and finance, marketing, human resources and logistics.

Core topics of the International Wine Business degree programme

The International Wine Business bachelor degree covers various fundamental aspects of business administration. What’s more, you’ll also take a look at the key features of the wine industry.

Viticulture aka winegrowing

Winegrowing refers to the cultivation of vines with the aim of producing wine. This is the job of the winemaker. Numerous factors influence the taste of the end product, including location, soil, climate, weather, the winemaker’s work and the vine varieties selected.

Oenology aka winemaking or viniculture

Viniculture covers all of the essential activities involved in making wine. Oenologists are responsible for cellar equipment and production of the various wine varieties. Experts are familiar with market requirements and the ways their wines will satisfy them.

Sensory analysis

This discipline is all about assessing a wine’s character using the senses. The focus is on criteria such as colour and clarity, bouquets and aromas, consistency, temperature and of course taste.

Degree programme International Wine Business - Women are in the vineyard drinking a glass of wine

Degree programme International Wine Business - Students in the lecture hall

Degree programme International Wine Business - Students works on the laptop

" You can design your degree in line with your personal interests. You can decide whether to spend a semester at one of our partner universities and find an internship that’s tailor-made for you. You’re also free to choose the topic of your bachelor paper. Just to give you a few ideas: organic wine production and natural wine, e-commerce and digital wine marketing, wine tourism, or specific wine markets such as the UK, China or Russia. "
Programme director Albert Stöckl

A formula for success: theoretical knowledge + practical experience

The programme is built on three pillars.

1
1. The basics
Semesters 1-4
The programme covers business administration, economics, languages and communication, and also enhances your interpersonal skills.
You will develop expertise in marketing, sales and brand management. There is a constant focus on domestic and international circumstances and practices. With a curriculum that also includes accounting, finance and management controlling, after graduating you will be ideally placed to make your company more competitive on the Austrian and international market.
2
2. The internship semester
Semester 5
The fifth-semester internship, where you will work for at least 22 weeks in your chosen specialism, is the centrepiece of the degree programme. We recommend completing it abroad.
During the internship you will gain first-hand insights into a company’s operations and functions, as well as gaining experience that could play a decisive part in your future career.
The other semesters also feature a strong focus on practical elements. Courses at the viticulture colleges in Krems and Klosterneuburg, group work including production of your own vintage, and countless excursions and company visits are just a few of the practical aspects of the degree programme.
3
3. Advanced courses
Semesters 1-6
It goes without saying that you will concentrate on wine and winegrowing during your degree. You’ll find out what makes the perfect vineyard location and about the role played by the vines. You will acquire expertise in winegrowing, wine production, grape varieties and wine styles.
Other key aspects of the programme include international wine law, sensory assessment of wine, and wine treatment and analysis methods. So at the end of your degree you will have all the tools needed to evaluate wine production under specific conditions in Austria and abroad.

Curriculum

What can you expect from your studies? The curriculum provides an overview.
Click on the individual courses for further information.

Course	SWS	ECTS
Accounting and Financing
Accounting I	2	4
Accounting I Module: Accounting and Financing Root module: Accounting and Financing Semester: 1 Course code: ACCI1ILV Contact hours per week: 2 ECTS: 4 Course Content: Introduction to bookkeeping and accounting (Anglo-American and Austrian systems) Accounting regulations Double-entry bookkeeping Accounting for operating activities Overview of annual financial statements Introduction to analysis of annual financial statements Sales taxation for the agricultural industry Exceptions for the taxation of food and beverages and semi-luxury food and beverages Course outcome: Upon completion of this course, students are able to: explain the system of double-entry bookkeeping, the principles of accounting and the relationships between the various parts of the accounting system, describe the impact of accounting rules, explain the basic concepts of an annual financial statement, use accounting as a central company documentation, information and decision-making tool, describe the features and function of lump sum and partial lump sum taxation.
Law
International Wine Law	1	2
International Wine Law Module: Law Root module: Law Semester: 1 Course code: IWL1VO Contact hours per week: 1 ECTS: 2 Course Content: International and EU laws and directives for grape growing and winemaking Labelling requirements and optional information on labels Designation of origin, geographical information and traditional terminology Accompanying documentation and vineyard registration Import and export regulations Support programmes and their national implementation Intergovernmental agreements Planting and replanting regulations in selected countries International comparison of specific regulations for winemaking processes Course outcome: Upon completion of this course, students are able to interpret national and EU laws and directives, label wine properly, describe grants provided under support programmes, correctly apply key wine industry import and export regulations in various situations, interpret national and EU grape growing and winemaking laws and directives, describe country-specific winemaking processes and regulations.
Management
Principles of Management I	2	3
Principles of Management I Module: Management Root module: Management Semester: 1 Course code: B_POMI1VO Contact hours per week: 2 ECTS: 3 Course Content: Management history and the development of management theories and concepts Managerial levels, skills a manager needs, tasks a manager performs, roles a manager plays Key business administration concepts, efficiency principle (efficiency and effectiveness), minimum and maximum principles Overview of company functions o Management: definitions and principles of management (the 4 management functions: planning, organizing, leading, controlling) o Marketing: basics and principles; 4Ps o Basics and principles of - Production, procurement and logistics - Investment, finance and accounting The business environment – stakeholders and stakeholder management Company vision and mission Business administration in an academic context: Taylorsim, PIMS model; principles and examples of scientific research in management Course outcome: Upon completion of this course, students are able to explain the 4 management functions: planning, organizing, leading, controlling, explain key business administration concepts, such as the efficiency principle and minimum and maximum principles, give an overview of company functions (management, controlling, marketing, procurement, production, investment, finance, accounting), analyze a business environment and understand how different stakeholders of an organization have to be taken care of, explain efficiency and effectiveness, give examples of a company’s vision and mission explain different managerial levels, skills a manager needs, tasks a manager performs and roles a manager plays, explain the milestones in management history and the development of management theories and concepts, explain business administration in an academic context as well as basic concepts and theories used in scientific research on management.
Sustainability and Ethics in Leadership	1	1
Sustainability and Ethics in Leadership Module: Management Root module: Management Semester: 1 Course code: B_SEL1VO Contact hours per week: 1 ECTS: 1 Course Content: Current social, ecological and economic trends Principles and history of the concept of sustainable development Business ethics and its application in companies Leadership and its role in addressing future challenges in our society Course outcome: Upon completion of this course, students are able to reflect on values and further conditions necessary for sustainable leadership, explain practical tools for leadership, sustainability and ethics, discuss their role in business contributing to the Sustainable Development Goals.
International Wine Industry / International Wine Marketing
Sustainability in the Wine Industry	1	2
Sustainability in the Wine Industry Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 1 Course code: SWI1WK Contact hours per week: 1 ECTS: 2 Course Content: Relevance of sustainability principles (ecological, economic, social and cultural aspects), the UN Sustainable Development Goals and ethics for wine industry Environmental footprint of grape and wine production Sustainable operational strategies for grape and wine production, Austrian and international certification systems Course outcome: Upon completion of this course, students are able to describe the principles of sustainability with respect to management practices in grape and wine production discuss sustainability of internal operational strategies and explain wine industry certification systems, evaluate production options according to sustainability and ethical guidelines.
Wine Regions of the World I	2	3
Wine Regions of the World I Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 1 Course code: WRWI1VO Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles Selected wine regions of European countries Geographie and Climate Short history Legislative regulations (e.g. quality parameters) Important terms and abbreviations (including terminology in the respective language) Grape varieties Wine styles and production specificities Course outcome: Upon completion of this course, students are able to explain Europe’s important wine regions, describe wine styles, grape varieties and the “terroir” of selected wine areas, discuss similarities and differences within specific regions, distinguish wine regions regarding their role as niche products in terms of quantity, quality and international market importance.
Wine Production
Viticulture I	2	3
Viticulture I Module: Wine Production Root module: Wine Production Semester: 1 Course code: VITI1VO Contact hours per week: 2 ECTS: 3 Course Content: Origin and diffusion of grapevine cultivation Basics of grapevine botany The grapevine biological cycle: vegetative and reproductive cycles Basics of grapevine physiology Grapevine interactions with the environment Abiotic and biotic stress factors Course outcome: Upon completion of this course, students are able to apply wineyard management strategies based on the solid knowledge on grapevine biology and physiology, identify the main phenology stages of the grapevine, the factors affecting the yield and composition of the berries as well as its major abiotic and biotic stressors.
Wine Sensory
Wine Tasting and Description I	2	3
Wine Tasting and Description I Module: Wine Sensory Root module: Wine Sensory Semester: 1 Course code: WTDI1VO Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of taste and sensory sensation / evaluation: sugar, acidity, umami, alcohol, tannins (bitterness) in water and in different concentrations Physiological structure of sensory sensations (sight, smell, taste) Fundamentals of tastes in wine components - five main taste sensations in wine Tasting wine in a professional way Fundamentals of wine descriptions and its’ different approaches (e.g. WSET, Master of Wine, Master Sommelier, journalist approach) “Key tastes of the wine world” (e.g. German Riesling, Porto, Champagne, Burgundy, Tokaj etc.) Basics in traditional wine and food pairing Course outcome: Upon completion of this course, students are able to describe fundamental tastes and sensory sensations and evaluate them, explain the physiological structure of sensory sensations (sight, smell, taste), describe the tastes in wine components i.e. the five main taste sensations in wine, carry out a wine tasting wine in a professional way, apply the fundamentals of wine descriptions, distinguish selected “Key tastes of the wine world” (e.g. German Riesling, Porto, Champagne, Burgundy, Tokaj etc.), apply the basics in traditional wine and food pairing.
Mathematics and Statistics
Business Mathematics
Business Mathematics - Theory	1	2
Business Mathematics - Theory Module: Business Mathematics Root module: Mathematics and Statistics Semester: 1 Course code: B_BM1VO Contact hours per week: 1 ECTS: 2 Course Content: Number formats Common Units Levels of measurement Common business calculations Fundamentals of business mathematics with a special focus on modelling Fundamentals of financial mathematics Importance of fractions and ratios in business Line charts and logarithmic scaling Integral and differential calculus numerical and graphical approach Probability and random numbers Mathematical optimisation Course outcome: Upon completion of this course, students are able to select and utilize numbers, measurements and units in the proper format, describe common business calculations as well as their objectives, discuss profitability in context of price elasticity, explain the time value of money, discuss probability estimates, describe the use of ratios, interpret time series data, discuss the use and pitfalls of mathematical optimization.
Business Mathematics - Exercise	1	2
Business Mathematics - Exercise Module: Business Mathematics Root module: Mathematics and Statistics Semester: 1 Course code: B_BMEX1UE Contact hours per week: 1 ECTS: 2 Course Content: Exercises to apply the contents of the lecture “Business Mathematics – Theory" to course-specific problems. Utilisation of Number formats Common Units Levels of measurement Common business calculations Fundamentals of business mathematics with a special focus on modelling Fundamentals of financial mathematics Importance of fractions and ratios in business Line charts and logarithmic scaling Integral and differential calculus numerical and graphical approach Probability and random numbers Mathematical optimisation Course outcome: Upon completion of this course, students are able to select and utilize numbers, measurements and units in the proper format, independently perform fundamental business mathematics in context of business problems, perform and interpret break even analysis, discuss profitability in context of price elasticity, explain the time value of money, compound and discount cash flows, work with probability estimates, use ratios and fractions to assess situations, explore and analyse time series data.
Personality Training
Group Dynamics	1	1
Group Dynamics Module: Personality Training Root module: Personality Training Semester: 1 Course code: B_GD1WK Contact hours per week: 1 ECTS: 1 Course Content: Group dynamics in a business environment Difference between a group and a productive team Influences of actions and inaction Benefits of a strong and diverse team
Scientific Methods and Tools
Principles of Business Data Analysis	2	3
Principles of Business Data Analysis Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: B_PBDA1ILV Contact hours per week: 2 ECTS: 3 Course Content: Data collection, formatting, formulas, functions, charts, data lists and pivot tables Interaction with relational data sources, form controls Working with a spreadsheet program Course outcome: Upon completion of the course, students are able to use a spreadsheet programme to solve economic problems using formulas, functions and diagrams, explain the relationship with relational databases.
Foundations of Empirical Social Research	1	1
Foundations of Empirical Social Research Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 1 Course code: B_FESR1VO Contact hours per week: 1 ECTS: 1 Course Content: Fundamentals of Philosophy of Science Induction, deduction Gain of knowledge, logical conclusions Theory, model, concept Research questions, hypotheses Ethics in research Methods overview Qualitative & quantitative methods (surveys, experiments, overviews, interviews, focus groups) quality criteria of scientific measurements (reliability, validity) Constructs and operationalisation Method combination Sampling Basic principles of scientific work Process of scientific research processes, in particular topic identification, research questions and method selection citation standards, source research and criticism Development of scientific work Course outcome: Upon completion of the course, students are able to Design and methods: to explain the difference between qualitative and quantitative methods and research approaches and their quality criteria, to clearly identify the main components of a series of qualitative and quantitative methods, to explain their application and the combination of different methods, to name ethical standards of scientific research. Sampling and measurement: define different sampling methods, to explain the basics of the measurement of constructs. Procedure and the process of the survey: to present the different phases of the research process, find suitable literature for a scientific work and cite sources, to explain the standard structure of a scientific work.

Course	SWS	ECTS
Accounting and Financing
Accounting II	2	3
Accounting II Module: Accounting and Financing Root module: Accounting and Financing Semester: 2 Course code: ACCII2ILV Contact hours per week: 2 ECTS: 3 Course Content: Recognition and measurement for annual financial statements Accounting in the area of procurement for production operations, sales and closing entries Cash flow statement and financial reporting Balance sheet analysis International accounting standards (IFRS) Indicators and their significance Forecasting and budgeting/corporate planning Course outcome: Upon completion of this course, students are able to: record day-to-day transactions make closing entries which include the use of a range of methods for valuing companies and accounting for inventory, outstanding receivables, reserves, operating costs and accrued and deferred liabilities) independently prepare a summary financial report using basic accounting principles calculate indicators and analyse a financial report initiate a corporate planning process
Economics
Microeconomics	2	3
Microeconomics Module: Economics Root module: Economics Semester: 2 Course code: B_MIC2VO Contact hours per week: 2 ECTS: 3 Course Content: Basics (scarcity, positive vs. normative, micro- vs. macroeconomics, opportunity cost, sunk cost) Consumer choice Budget Preferences and utility, Income and substitution effect, Individual demand, Market demand Elasticities (price elasticity of demand, cross-price elasticity, income elasticity) Production Theory Production in the short and long run CostProfit maximization Individual and market supply Market Market equilibrium Welfare analysis (consumer and producer surplus) Price floors and price ceilings Market competition (perfect competition vs. monopoly) Market failures and government intervention Externalities Public goods Course outcome: <p>Upon completion of the course, students are able to</p> <ul style="list-style-type: disc;"> <li>explain and analyze consumer behavior and solve graphically the utility maximization problem including the impact of price and income changes on the consumption choice,</li> <li>explain and analyze behavior of the firm and solve graphically and mathematically the profit maximization problem under perfect competition and monopoly,</li> <li>determine graphically and mathematically the consumer and producer surplus as well as how those are affected by price floors and price ceilings as well as changes resulting from monopolistic competition,</li> <li>explain and analyze market failure and the role of the government,</li> <li>explain and analyze different policies from an economic perspective</li> </ul>
Law
Principles of Private and Public Law	2	2
Principles of Private and Public Law Module: Law Root module: Law Semester: 2 Course code: B_PPL2VO Contact hours per week: 2 ECTS: 2 Course Content: Introduction to Public Law: Sources of law, hierarchical structure of legislation Introduction to Private Law: Contract and liability law, natural and legal person Introduction to European Union Law and Criminal Law The civil law system and the common law system Course outcome: Upon completion of this course, students are able to explain the role of law and the essential legal terms, explain the basics of the Austrian and the European Union legal system (legislative, executive and judicial branch of state), explain the essentials of Public Law, Private Law and Criminal Law.
Management
Principles of Management II	1	2
Principles of Management II Module: Management Root module: Management Semester: 2 Course code: POMII2VO Contact hours per week: 1 ECTS: 2 Course Content: Forming a company, location-related factors, legal forms of organization (overview) Managerial ethics (incl. customer and employee theft, absenteeism) Managerial interdependencies within a company and sustainable management: The principles of sustainability, based on the three pillars, using examples of social, environmental and economic sustainability Management in a global environment (Hofstede, GLOBE); how companies can go global Change and change management Organizational culture and organizational behavior Projects – Programs – Processes: differentiation, nature and function Changes affecting a manager’s job Company and Business Environment (SWOT, Porter’s five forces and PESTLE) Wine Business specific examples Course outcome: Upon completion of this course, students are able to Understand requirements and challenges of forming a company including location related factors and legal forms, Understand managerial ethics and ways to support ethical behaviour in a company, Explain principals of sustainability, Describe factors of a global environment and strategies how companies can go global, Understand change and change management, Describe organisational culture and organisational behaviour, Differentiate projects, programs, processes, Analyse a business environment applying different models.
Marketing
Marketing	2	3
Marketing Module: Marketing Root module: Marketing Semester: 2 Course code: MKT2VO Contact hours per week: 2 ECTS: 3 Course Content: Terminology Principles of Marketing Management applying 5 P’s/8 P’s Consumer behaviour/the meaning of “value” – the personal customer‘s value equation Marketing applications (the scope of applied marketing mix) Competitor analysis framework Ethical aspects to consider: Compulsive Buying Disorder (CBD) Operational marketing: product policy and marketing of services Key functions of packaging/bundling Distribution policy Communications policy Pricing policy (types of applied pricing strategies) Course outcome: Upon completion of this course, students are able to understand the function of marketing as an integral element of an organisation in terms of enhancing customer satisfaction and expanding the customer base, explain key marketing terms, basic marketing concepts and the associated tools: applied marketing instruments, discuss methods of an applied competitor analysis (in regards of resources and capabilities), discuss ethical aspects to consider: Compulsive Buying Disorder (CBD), distinguish between the marketing of consumer goods/services and industrial products/services, explain the product classification systematic, describe the importance of packaging/bundling interpret consumer behaviour, describe distribution policy concepts. analyse the various forms of applied pricing policies/strategies, explain common forms of applied communications techniques.
Wine Production
Viticulture II	2	2
Viticulture II Module: Wine Production Root module: Wine Production Semester: 2 Course code: VITII2VO Contact hours per week: 2 ECTS: 2 Course Content: Grapevine genetic resources and ampelography Vineyard management: training systems, pruning strategies and canopy management Vineyard management: soil management, fertilization and irrigation Plant protection strategies: conventional, integrated and organic production systems Mechanization: from pruning till harvest Course outcome: Upon completion of this course, students are able to utilise different types of vine training and pruning systems, manage and apply viticultural techniques/practices in a vineyard, including canopy and soil management, irrigation, vine nutrition and evaluate their impacts on the grape, decide when and for what mechanization is a viable option in vineyard management.
Wine Processing I	2	3
Wine Processing I Module: Wine Production Root module: Wine Production Semester: 2 Course code: WPI2ILV Contact hours per week: 2 ECTS: 3 Course Content: The principles and basics of wine making Overview of the basic steps of the wine making process White, Red and Rosé Wine Orange wine Sparkling wine (different methods) Fortified Chemical compounds in grapes, must and wine Fundamental laws governing the production of wine Quality parameters in wine making and juridical fundamentals e.g. chaptalisation Course outcome: Upon completion of this course, students are able to explain the principles and basics of wine making describe the basic steps of the wine making process for white, red, rosé, orange, sparkling and fortified wine list and describe the substances / chemical compounds contained in grapes, must and wine and their average levels understand and discuss fundamental laws governing the production of wine e.g. chaptalisation which is adapted to vintage / ripeness
Wine Sensory
Wine Tasting and Description II	2	2
Wine Tasting and Description II Module: Wine Sensory Root module: Wine Sensory Semester: 2 Course code: WTDII2WK Contact hours per week: 2 ECTS: 2 Course Content: Ways of describing wine colour Aromas using the Aroma Wheel Organising sensory evaluation The five main taste sensations in wine (sweet, sour, bitter, salty and umami) Requirements for wine tasting sessions, e.g. environment, glassware and space Sequencing samples + chronologic order for menues with wine (choreography) in accordance with wine & food pairing Fundamentals of sensory test programmes Course outcome: Upon completion of this course, students are able to discuss the sensory evaluation and description of food and beverages, in particular wine, describe the location and function of sensory receptors, use correct terminology to describe wine colour, identify and describe the most common wine aromas, describe and evaluate the intensity of the five main taste sensations produced by wine (sweet, sour, bitter, salty and umami), organise a wine tasting and prepare for it effectively, stipulate the proper and most appropriate requirements for a wine tasting.
Mathematics and Statistics
Business Statistics
Business Statistics - Theory	1	2
Business Statistics - Theory Module: Business Statistics Root module: Mathematics and Statistics Semester: 2 Course code: B_BS2VO Contact hours per week: 1 ECTS: 2 Course Content: Fundamental statistics concepts, univariate data description, bivariate data description and multivariate methods Measures of central tendency and variance Fundamentals of probability calculation, and theoretical distribution Binomial and standard normal distribution Z-Score/base**s Sampling and sampling error Sources of bias and error Measures of reliability Validity Estimation methods Statistical tests Regression analysis Visualisation and interpretation of data Course outcome: Upon completion of this course, students are able to select the proper level of measurement and design a sample, discuss the use and interpretation of statistics, differentiate validity and reliability, discuss measures of central tendency and variance, interpret z-scores, explain different sources of bias, explain the application and limitation of simple linear regression.
Business Statistics - Exercises	1	2
Business Statistics - Exercises Module: Business Statistics Root module: Mathematics and Statistics Semester: 2 Course code: B_BSEX2UE Contact hours per week: 1 ECTS: 2 Course Content: Exercises to apply the contents of the Lecture Business Statistics to course-specific problems. Utilisation of Fundamental statistics concepts, univariate data description, bivariate data description and multivariate methods Measures of central tendency and variance Fundamentals of probability calculation, and theoretical distribution Binomial and standard normal distribution Z-Score/base**s Sampling and sampling error Sources of bias and error Measures of reliability Validity Estimation methods Statistical tests Regression analysis Visualisation and interpretation of data Course outcome: Upon completion of this course, students are able to select the proper level of measurement and design a sample, discuss the use and interpretation of statistics, differentiate validity and reliability, discuss measures of central tendency and variance, interpret z-scores, explain different sources of bias, explain the application and limitation of simple linear regression.
Personality Training
Rhetoric and Presentation	1	1
Rhetoric and Presentation Module: Personality Training Root module: Personality Training Semester: 2 Course code: B_RP2WK Contact hours per week: 1 ECTS: 1 Course Content: Prepare and structure a convincing business presentation Handling of different media in a professional way Guiding audience attention, manage interruptions and objections Use of voice and diction to raise attention levels, dramatic pauses and key gestures to reinforce arguments Course outcome: Upon completion of this course, students are able to create and structure a professional business presentation, master a variety of media to improve performance and impact, show vocal abilities to get attention and support arguments, demonstrate efficient rhetoric tools to get the point across.
Intercultural Competence	2	2
Intercultural Competence Module: Personality Training Root module: Personality Training Semester: 2 Course code: ICO2ILV Contact hours per week: 2 ECTS: 2 Course Content: Cross-cultural skills for communication and implementing international projects within a company Levels of human activity Understanding and definition of culture, and elements and features of culture Cross-cultural skills and abilities (cognitive, emotional and social components) Companies and cultural diversity, multicultural experiences National cultures and subcultures Conflicting views of culture Corporate values and symbols Ethical behaviour and other cultures Course outcome: Upon completion of this course, students are able to: identify various forms of culture, and analyse and interpret their significance in a corporate environment critically discuss basic models of cross-cultural management and their impact on a company complete practical exercises and small-scale case studies based on cross-cultural situations which arise in a corporate context
Scientific Methods and Tools
Research Methodology	1	3
Research Methodology Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 2 Course code: RM2SE Contact hours per week: 1 ECTS: 3 Course Content: Quantitative and qualitative research methods Formulating arguments in academic papers Approaches to and applications of research methods for social sciences and business studies Discussion of methodology Compiling an academic paper Course outcome: Upon completion of this course, students are able to independently apply the fundamental principles of academic research in the preparation of seminar and bachelor papers.

Course	SWS	ECTS
Economics
Macroeconomics	3	3
Macroeconomics Module: Economics Root module: Economics Semester: 3 Course code: B_MAC3ILV Contact hours per week: 3 ECTS: 3 Course Content: Macroeconomic goals and magic square Macroeconomic indicators (real and nominal GDP, business cycle, CPI/inflation, unemployment/Okun’s Law) The short run Goods market Financial markets IS-LM modell Fiscal and monetary policy in the short run The medium run Labor market AS-AD model Inflation and unemployment (Phillips Curve) Fiscal and monetary policy in the medium run Course outcome: Upon completion of the course, students are able to calculate/collect and interpret data on GDP, inflation and unemployment, explain the circular flow model and recognize the phases of the business cycle, explain and analyze determinants of goods and financial markets at the aggregate level, analyze the effects of fiscal and monetary policies for the economy, identify determinants of economic growth over time, apply economic models to understand current and past macroeconomic trends and recognize appropriate macroeconomic policies.
Management
Procurement and Logistics	2	3
Procurement and Logistics Module: Management Root module: Management Semester: 3 Course code: PAL3ILV Contact hours per week: 2 ECTS: 3 Course Content: Concepts, significance and principles of procurement and logistics Procurement and logistics objectives and tasks Supply chain management Materials management including warehousing, stock levels and inventory valuation Transport (e.g. transport processes, alternative forms of transport and transport optimisation) Specific features and demands of wine industry logistics Organisation including purchasing procedures and strategies Wine industry case studies and problems Incoterms Course outcome: Upon completion of this course, students are able to explain the fundamental principles of international procurement and logistics, describe the specific characteristics of logistics in the wine industry, independently address typical scheduling difficulties facing logistics managers and justify potential solutions, remember and explain Incoterms.
Project Management	1	2
Project Management Module: Management Root module: Management Semester: 3 Course code: PMGT3WK Contact hours per week: 1 ECTS: 2 Course Content: Concept of a project, types of projects, benefits and limitations of project management Project commissioning, objectives, initiation, coordination, implementation, control and completion Project organisation, roles and team work Project management methods: performance, resource and cost planning, and scheduling Project documentation Course outcome: Upon completion of this course, students are able to explain the features of the various project roles, apply project management methods such as performance, cost and resource planning, scheduling, project risk management and project organisation, devise and implement measures to manage the relevant project stakeholders (project environment analysis), define project objectives, formulate project parameters and design a sample project commissioning process.
Human Resource Management	2	3
Human Resource Management Module: Management Root module: Management Semester: 3 Course code: HRM3ILV Contact hours per week: 2 ECTS: 3 Course Content: Fundamental principles and organisational structure of human resources management (HRM), strategic HRM Staff requirements and planning Employer Branding and Employee Branding Diversity management Organisational Culture Recruitment and selection HR development Selected topics related to shortages of qualified staff, employer branding, and retention, redundancy, remuneration (monetary and non-monetary), Temporary and agency workers, significant seasonal fluctuations in demand for workers Use of Social Media (LinkedIn) for Employer Branding and personal branding Course outcome: Upon completion of this course, students are able to identify HR management objectives and stakeholders, calculate gross and net staff requirements using case studies and determine necessary action, differentiate between a range of recruitment tools and explain their applications, lead job interviews, taking legal requirements into consideration (forbidden questions), distinguish between various methods of remuneration, taking issues of equal pay into account, describe the fundamentals of HR development, apply Employer Branding and Employee Branding for employee retention, identify reasons for making redundancies and propose suitable approaches.
Marketing
Marketing Research	2	4
Marketing Research Module: Marketing Root module: Marketing Semester: 3 Course code: MR3ILV Contact hours per week: 2 ECTS: 4 Course Content: The marketing research process, including study design, data collection and data preparation Current developments in marketing research Professional standards, e.g. from the European Society for Opinion and Market Research Course outcome: Upon completion of this course, students are able to describe key marketing research methods and apply them industry-specific case studies, apply basic forms of Marketing Research tools and their statistical programs.
International Wine Industry / International Wine Marketing
International Wine Tourism	2	4
International Wine Tourism Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 3 Course code: IWT3VO Contact hours per week: 2 ECTS: 4 Course Content: Fundamental principles and forms of international tourism International gourmet and wine tourism destinations Transport, accommodation and services Tourist flows, statistics and figures for overnight stays Pros and cons of mass tourism; comparison of tourism hot-spots and culinary hot-spots Destination management and marketing Critical issues in culinary and wine tourism (e.g. the drink driving dilemma) Special interest tourism (i.e. rural and agriculture tourism) Selected examples and hot-spots of culinary and wine tourism Visitors’ expectations, notions and experiences of wine tourism offerings Gourmet and Wine Tourism operators Course outcome: Upon completion of this course, students are able to describe the fundamental principles and forms of tourism, discuss and compare different types of tourism, give examples of international culinary and wine tourism, identify critical issues and possible solutions in culinary and wine tourism, discuss visitors wants, needs and experiences.
Wine Production
Wine Processing II - Theory	2	3
Wine Processing II - Theory Module: Wine Production Root module: Wine Production Semester: 3 Course code: WPII3VO Contact hours per week: 2 ECTS: 3 Course Content: Parameters of picking decisions: ripeness indicators / ripeness parameters Wine processing in autumn / after harvest: Pressing, destemming, crushing, pumping Fermentation and processes during alcoholic fermentation and malolactic fermentation; 2nd fermentation for sparkling wines (Méthode Champenoise) Yeast management, nutrition, mould Course outcome: Upon completion of this course, students are able to point out parameters of picking decisions: ripeness indicators, ripeness parameters, outline wine processing in autumn / after harvest: destemming, crushing, pumping, explain fermentation and the processes during the alcoholic and malolactic fermentation; as well as 2nd fermentation (for sparkling wines), explain what yeasts are and what yeast management means. Explain nutrition of yeasts and other (unwanted) mould.
Wine Processing II - Practice	1	1
Wine Processing II - Practice Module: Wine Production Root module: Wine Production Semester: 3 Course code: WPIIP3UE Contact hours per week: 1 ECTS: 1 Course Content: Picking and picking decision for different wine styles Measurement of sugar level, acidity and PH value Processing picked grapes: destemming, crushing, pressing, must fining Course outcome: Upon completion of this course, students are able to explain, argue and give reasons for picking decisions for different wines and wine styles, carry out the basic measurements and work processes of grapes and must after harvest, explain the basic steps of processing picked grapes.
Wine Sensory
Wine Tasting and Description III	1	1
Wine Tasting and Description III Module: Wine Sensory Root module: Wine Sensory Semester: 3 Course code: WTDIII3WK Contact hours per week: 1 ECTS: 1 Course Content: Influences on taste perceptions (time, condition, mood) for wine competitions, tastings and in every-day live situations Aged/developed wines (overripe, well-developed, tired/past/post-shelf-live wines); alternative (natural wines) Scientific testing tools / methods, descriptors e.g. triangle, duo-trio, just-about-right tests, ranking Describing and evaluating wines Common mistakes in sensory evaluation Interaction between wine and food Wine faults Course outcome: <p>Upon completion of this course, students are able to</p> <ul> <li>describe influences on taste perceptions (time, condition, mood) for wine competitions, tastings and in every-day live situations,</li> <li>differentiate aged/developed wines (overripe, well-developed, tired/past/post-shelf-live wines); alternative wine styles (e.g. natural wines),</li> <li>explain and use scientific testing tools/methods, descriptors e.g. triangle, duo-trio, just-about-right tests, ranking,</li> <li>describe and evaluate wines,</li> <li>identify and avoid common mistakes in sensory evaluation,</li> <li>explain interactions between wine and food,</li> <li>explain and detect defaults in wine.</li> </ul>
Personality Training
Communication and Negotiation Skills	1	2
Communication and Negotiation Skills Module: Personality Training Root module: Personality Training Semester: 3 Course code: CNS3WK Contact hours per week: 1 ECTS: 2 Course Content: Principles of communication (e.g. channels) Reasons for and characteristics of negotiations Structuring presentations, statements and arguments Visualizations of content Reading and controlling body language and voice Course outcome: Upon completion of this course, students are able to discourse on the principles and mechanisms of communication, structure a negotiation talk and apply tools in order to influence a negotiation counterpart, differentiate, control and read basic body language signals and vocal intonations.
Scientific Methods and Tools
Computational Thinking	1	2
Computational Thinking Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 3 Course code: B_CT3ILV Contact hours per week: 1 ECTS: 2 Course Content: Basic terms in the area of computing Methods of Computational Thinking: Problem analysis Algorithmic design Course outcome: Upon completion of the course, students are able to explain the basics of computing and typical steps in creating a program and explain them using simple programming languages such as Scratch or Sphero, explain and apply computational thinking methods such as problem resolution, pattern recognition, abstraction and algorithmic design to problem analysis and solution development, write, test and edit algorithms for a program using flowcharts and pseudocode.
Software Applications	2	2
Software Applications Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 3 Course code: SWA3ILV Contact hours per week: 2 ECTS: 2 Course Content: Collaboration – MS Teams, MS Sharepoint, MS OneDrive Basic MS Office applications Detailed examination of theoretical IT-related topics and introduction to computer networks Scientific writing and presenting with IT tools Course outcome: Upon completion of this course, students are able to effectively collaborate using IT tools in order to support Scientific research, apply the appropriate IT tools for presentations, scientific research and academic writing.

Course	SWS	ECTS
Accounting and Financing
Finance and Investment	2	3
Finance and Investment Module: Accounting and Financing Root module: Accounting and Financing Semester: 4 Course code: FIN4ILV Contact hours per week: 2 ECTS: 3 Course Content: Cash flow determination for investment decisions Basic issues on corporate finance (internal and external financing) Capital budgeting as process of making long-run planning decisions for investment in projects Lease operation and crowdfunding as financing opportunities Calculation of bank-loan and lease-agreement rates (MS Excel format) Insolvency proceedings and business takeovers for the wine industry Financing new facilities (vineyards and long-term assets) Course outcome: Upon completion of this course, students are able to describe key corporate finance tasks and objectives, explain the workings of financing models and their significance for financial management, justify investment decisions using various methods, use a range of financing tools, identify their pros and cons, and explain the specific characteristics of financial markets, describe and analyse cash flows associated with the financing tools covered on the course, calculate financing requirements or capital expenditure for new facilities (e.g. vineyards).
Economics
International Agriculture and Trade Policies	2	3
International Agriculture and Trade Policies Module: Economics Root module: Economics Semester: 4 Course code: IEAP4ILV Contact hours per week: 2 ECTS: 3 Course Content: International trade and capital flows International trade theories The instruments of trade policy: Tariffs, quotas and trade barriers Impact of job growth and job cuts The political economy of trade policy Macroeconomic principles and adjustments Agricultural policy and the economy Agricultural trade disputes in the WTO EU agricultural policy The political economy of wine regulations Standards and trade Course outcome: Upon completion of this course, students are able to describe and explain basic concepts of international economics and the relationships between them, apply economic analysis to ongoing debates and current global challenges regarding international trade and factor movements, explain and interpret the empirical results of economic models, describe international economic relationships and identify their impact on international business, engage in debates on protectionism and on the liberalization of trade or factor movements, and understand the role of interest groups in these debates, explain why multinational corporations establish branches abroad and identifies the location-specific advantages of foreign direct investment destinations, spot trends in trade and capital flows, and complete brief case studies, discuss current developments in agricultural policy.
Law
Principles of Business Law	3	4
Principles of Business Law Module: Law Root module: Law Semester: 4 Course code: PBL4VO Contact hours per week: 3 ECTS: 4 Course Content: Business law and social security aspects: Introduction to the legal principles of Austrian and European law Labour and social law Principles of contract law Key contract types Errors in the conclusion of contracts Representation Principles of property law Impairment of performance such as delays, guarantees, damages, and impossibility Overview of damages (contractual and in tort) Fundamentals of intellectual property law (e.g. Design, Patent) Principles of consumer protection law Commercial law (previous commercial legislation and amendments in force since 1 January 2006) Austrian Business Code, Part one, General provisions Austrian Business Code, Part four, Business transactions Company law Legal forms of companies Fundamental features and regulations Relationships with international legislation of legal forms Principles of international law Conflict of law rules (e.g. Rome I and Rome II Regulations) Uniform substantive law (e.g. United Nations Convention on Contracts for the International Sale of Goods) Course outcome: Upon completion of this course, students are able to apply relevant legal standards to practical examples on the basis of fundamental legal knowledge identify jurisdictions of governmental and other official responsibilities and propose individuals who may be consulted on particular topics
Management
Quality and Process Management	2	3
Quality and Process Management Module: Management Root module: Management Semester: 4 Course code: QPM4ILV Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of quality management and process management Quality management methods and tools Quality management systems and models Quality indicators Continuous improvement process Types of certification and certification bodies Process-based management Process optimisation Process visualisation Risk management Course outcome: Upon completion of this course, students are able to name and apply quality management methods and tools, explain the advantages and disadvantages of various quality management systems and models, identify indicators related to specific quality management issues, describe the continuous improvement process and apply it in small-scale case studies, identify important certifications and certification bodies, compare process-driven and function-driven approaches, and explain their pros and cons, prepare visualisations of complex processes and integrate them in a process map, analyse processes and recommend appropriate optimisation measures and management mechanisms, identify, analyse and evaluate risks.
Marketing
E-Commerce and E-Marketing	2	3
E-Commerce and E-Marketing Module: Marketing Root module: Marketing Semester: 4 Course code: ECO4ILV Contact hours per week: 2 ECTS: 3 Course Content: Understanding the digital marketing landscape and the fundamentals of an e-marketing strategy Planning your digital marketing strategy and integration into traditional marketing mix Website building options and service providers Growing your audience reach using social media tactics and Search Engine Optimisation (SEO) Encouraging brand interaction using content strategy and digital channel mix E-commerce process and using Conversion Rate Optimisation (CRO) to convert leads into customers Building customer loyalty and advocacy via personalisation and Email marketing Course outcome: Upon completion of this course, students are able to explain the digital landscape and the nature of the digital customer, business use and market potential, describe the specific processes and resource options required to build a digital marketing solution, website, or e-commerce store, create and activate a fully integrated, live, digital marketing solution.
International Wine Industry / International Wine Marketing
Wine Regions of the World II	2	3
Wine Regions of the World II Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 4 Course code: WRWII4VO Contact hours per week: 2 ECTS: 3 Course Content: Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles Selected wine regions of European countries Geography and Climate Short history Legislative regulations (e.g. quality parameters) Important terms and abbreviations (including terminology in the respective language) Grape varieties Wine styles and production specificities Course outcome: Upon completion of this course, students are able to explain Europe’s important wine regions, describe wine styles, grape varieties and the “terroir” of selected wine areas, discuss similarities and differences within specific regions, distinguish wine regions regarding their role as niche products in terms of quantity, quality and international market importance.
Wine Export Markets	2	3
Wine Export Markets Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 4 Course code: WEM4VO Contact hours per week: 2 ECTS: 3 Course Content: Market shares, prices and characteristics of wines in the various Rabobank International quality segments (from basic to icon) Focus on key special markets such as monopolies and quasi-monopolies (e.g. in Scandinavia, some US states and Canada) and specific features of markets with high entry barriers (e.g. China and Russia) Wine marketing system: importers, wholesale, negociants, retail, specialist retailers, e-commerce, cellar door sales, gastronomy and wine tourism, subscriptions and auctions Distribution channels: process, importance and key characteristics Supply and competition in selected international markets Consumer and purchasing behaviour with respect to taste preferences, presentation (bottle design), traditions, general preferences and trends in international wine markets General understanding of INCO-TERMS Course outcome: Upon completion of this course, students are able to describe the structure of legal and tax frameworks (free markets, monopolies and quasi-monopolies) in specific countries and regions, analyse distribution channels in selected target markets with respect to supply and competition on the basis of national and international wine market reports, evaluate the links between laws, regulations, levels of competition and supply with regard to origin, price, and types and varieties of wine, analyse market opportunities in target markets and devise appropriate strategies based on the four Ps of marketing, correctly use Inco-Terms in an export concept.
Wine Production
Viticulture III	2	3
Viticulture III Module: Wine Production Root module: Wine Production Semester: 4 Course code: VITIII4VO Contact hours per week: 2 ECTS: 3 Course Content: Organic crop farming and organic grape production in accordance with EU standards and certifications such as ISO 9000 and 14000 Basics of grapevine breeding, the use of hybrids in viticulture and its current legislation and possible future scenarios. Vineyard management in a changing environment: climate change adaptation strategies Basics of precision viticulture, vineyard digitalization and monitoring Course outcome: Basics of precision viticulture, vineyard digitalization and monitoring Upon completion of this course, students are able to analyse the risks and opportunities of plant protection and vineyard strategies, production systems and biodiversity measures, describe certifications and EU standards related to organic grape production and crop farming, explain the breeding programs, legislation framework and the current and future use of interspecific hybrids in viticulture, discuss future directions of vineyard management under consideration of different challenges such as climate change.
Scientific Methods and Tools
Bachelor Seminar I	1	5
Bachelor Seminar I Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 4 Course code: BSI4BASE Contact hours per week: 1 ECTS: 5 Course Content: Scope of bachelor paper Content and structure of bachelor paper Coaching by supervisor Independently writing an academic paper in accordance with the applicable regulations Course outcome: Upon completion of this course, students are able to write a bachelor paper of the required length which adheres to academic guidelines by a pre-agreed deadline

Course	SWS	ECTS
Practical Training
Practical Training	0	28
Practical Training Module: Practical Training Root module: Practical Training Semester: 5 Course code: PTS5BOPR Contact hours per week: 0 ECTS: 28 Course Content: 22-week internship Course outcome: Upon completion of this module, students are able to: complete the application process and prepare the required documents in a professional manner effectively apply knowledge acquired in the first four semesters during their internship critically discuss and talk about their experiences during the internship
Practical Training Coaching Seminar	1	2
Practical Training Coaching Seminar Module: Practical Training Root module: Practical Training Semester: 5 Course code: PTCS5SE Contact hours per week: 1 ECTS: 2 Course Content: Supervision during the internship Preparing progress reports Preparing final reports Presentation on the internship

Course	SWS	ECTS
Accounting and Financing
Controlling	2	3
Controlling Module: Accounting and Financing Root module: Accounting and Financing Semester: 6 Course code: CONT6VO Contact hours per week: 2 ECTS: 3 Course Content: Principles of controlling and management reporting Strategic planning Performance measurement and operational planning Implementation of a corporate planning system (MS Excel format) Management of financial results under the application of the variance analysis Monetary key components of a business plan Management control for SME`s Course outcome: Upon completion of this course, students are able to use management control as a company’s central decision-making and planning tool, differentiate between strategic and operational management control responsibilities, apply key management control instruments with a view to achieving objectives, implement a structured planning process, analyse key value drivers, and integrate individual performance indicators and systems of indicators in the management control system with a view to achieving objectives, identify appropriate management control instruments for SMEs.
Management
Strategic and Corporate Planning	2	3
Strategic and Corporate Planning Module: Management Root module: Management Semester: 6 Course code: BFP6VO Contact hours per week: 2 ECTS: 3 Course Content: Business strategy tools such as value capture and value creation Industry and company value chains Clockspeed Disruption in the field of wine business Specific challenges in the wine industry Global perspective on changes in the industry Strategy framework Course outcome: Upon completion of this course, students are able to differentiate between various strategic plans, identify, analyse and develop different value chains in wine related areas, identify, analyse and develop ways of value creation and value capture, development and application of a strategy framework for a wine business.
Entrepreneurship	2	3
Entrepreneurship Module: Management Root module: Management Semester: 6 Course code: ES6VO Contact hours per week: 2 ECTS: 3 Course Content: The concept of entrepreneurship Entrepreneurship in the context of various strategies, e.g. start-ups, change/growth and succession Requirements for successful entrepreneurship, e.g. business ideas/products, individual skills and context The identity model as basis for planning business cases Course outcome: Upon completion of this course, students are able to: explain the concept of entrepreneurship in the context of various strategies such as succession (start-up, change/growth), identify the key parameters for starting a new business (e.g. legal form and financing) and evaluate the implications of variations in those parameters, effectively write, discuss and present a business plan.
Marketing
International Wine Marketing and Brand Management	2	3
International Wine Marketing and Brand Management Module: Marketing Root module: Marketing Semester: 6 Course code: IMB6ILV Contact hours per week: 2 ECTS: 3 Course Content: Branding concepts in the wine industry Consumer-brand relations Brand communication Target group-driven brand management for the wine industry Course outcome: Upon completion of this course, students are able to: describe basic approaches to brand development explain the differences between brands and products use various methods to promote brand content define steps to develop and cultivate long-term consumer-brand relations
International Wine Industry / International Wine Marketing
Wine Regions of the World III	3	3
Wine Regions of the World III Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 6 Course code: WRWIII6VO Contact hours per week: 3 ECTS: 3 Course Content: Fundamentals of the world’s viti- and viniculture: statistics regarding planted area, volumes, wine styles Selected wine regions of non-European countries Geography and Climate Short history Legislative regulations (e.g. quality parameters) Important terms and abbreviations (including terminology in the respective language) Grape varieties Wine styles and production specificities Selected spirits of the world Course outcome: Upon completion of this course, students are able to Explain important wine regions of the New World wine countries and Asia, describe wine styles, grape varieties and the “terroir” of selected wine areas, discuss similarities and differences within specific regions, distinguish wine regions regarding their niche products in terms of quantity, quality and international market importance.
Current Topics in the International Wine Business	2	2
Current Topics in the International Wine Business Module: International Wine Industry / International Wine Marketing Root module: International Wine Industry / International Wine Marketing Semester: 6 Course code: CT6WK Contact hours per week: 2 ECTS: 2 Course Content: Assessing topical issues in the wine industry with the help of project management tools and qualitative or quantitative research methods. This enables students to take part in current IMC Krems research projects. Course outcome: Upon completion of this course, students are able to make use of the knowledge and skills acquired during the programme, establish links to wine business related issues in the international wine industry as part of a practical project.
Wine Production
Wine Processing III - Theory	2	2
Wine Processing III - Theory Module: Wine Production Root module: Wine Production Semester: 6 Course code: WP III6ILV Contact hours per week: 2 ECTS: 2 Course Content: Stabilization Clarification and fining Filtration Finishing wines Bottling Impact of wine processing techniques on the taste of different wines: residual sugar levels, acidity, tannins, body and alcohol. Course outcome: Upon completion of this course, students are able to explain and carry out all necessary steps in the second phase of wine processing i.e. stabilizing, clarify and fine the ready fermented wine; filter, finish and bottle wines, discuss the different ways of wine treatments and find parallels between wine styles and tastes and its production process.
Wine Processing III - Practice	1	1
Wine Processing III - Practice Module: Wine Production Root module: Wine Production Semester: 6 Course code: WPIP6UE Contact hours per week: 1 ECTS: 1 Course Content: Stabilization; Clarification and fining; Filtration; Finishing and bottling wines Taste of wines with different residual sugar levels and acidity Course outcome: Upon completion of this course, students are able to stabilize, clarify and fine wines; filter wines and prepare them for bottling distinguish between wines that were processed in different ways e.g. interrupted fermentation -> residual sugar; duration of skin contact -> colour, tannins etc.
Scientific Methods and Tools
Bachelor Seminar II and Bachelor Paper	1	8
Bachelor Seminar II and Bachelor Paper Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 6 Course code: BS II6BASE Contact hours per week: 1 ECTS: 8 Course Content: Preparation for bachelor paper including project planning Topic-focused literature research Revision of the main elements of research process and their application to the bachelor paper (problem definition, research design formulation, data collection and processing etc.) Applying content-related and academic requirements Presentation of selected chapters Course outcome: Upon completion of this course, students are able to write a bachelor paper of the required length which adheres to academic guidelines by a pre-agreed deadline.
Bachelor Exam	0	2
Bachelor Exam Module: Scientific Methods and Tools Root module: Scientific Methods and Tools Semester: 6 Course code: BE6AP Contact hours per week: 0 ECTS: 2 Course Content: Presentation of bachelor paper (and project) Oral examination on the bachelor paper (in accordance with section 16 Fachhochschul-Studiengesetz [University of Applied Sciences Studies Act]), and the links to related subjects on the curriculum (in accordance with section 16 University of Applied Sciences Studies Act) Course outcome: Upon completion of this course, students are able to present their bachelor paper and the question they addressed in a manner appropriate to the target audience, and defend the paper before an expert committee, outline the significance of the findings for professional practice and research, and present supporting arguments, answer follow-up questions on degree-programme subjects and the links between them, and justify their answers.

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The exchange semester

Key features

Why should you choose our International Wine Business degree programme? Here’s an overview.

Surrounded by vineyards

Krems is located in the heart of Europe, about an hour from Vienna by road and rail. Thanks to its distinctive culture and breathtaking scenery, the neighbouring Wachau valley – a popular and renowned winemaking area – is a UNESCO World Cultural Heritage Region. There’s nothing better than discovering its culinary specialities and outstanding wines and wineries.

The university’s proximity to Vienna and the diverse cultures of neighbouring countries including Germany, Italy, Hungary, the Czech Republic and Switzerland give you an ideal opportunity to nurture your intercultural skills and know-how inside and outside the classroom.

It’s all about wine

The curriculum includes a detailed look at the wine business and wine law. You’ll also develop your expertise in viticulture, oenology and the sensory assessment of wine, meaning you’re ideally placed to take on a managerial post in the wine and beverage industry.

The programme has close contacts to a number of high-profile wineries and wine producers, leading Austrian research institutes, and figures in the international wine business.

Bringing theory to life

The Practical Training Semester (PTS) is an integral part of the curriculum, so you have the chance to put your expertise into practice. You can complete your internship in viticulture, oenology, sales, marketing, e-commerce, purchasing, administration or wine tourism.

There is also the option of a placement in a related sector, such as the hotel/restaurant/cafe (HoReCa) business, or with a supplier or service provider. You can also choose a combination of focuses, for example viticulture and oenology – the internship takes place in the winter semester, with harvesting and fermentation making this an exciting time at any winery – or marketing and sales.

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Key skills

When you graduate, you will have developed wide-ranging professional and theoretical expertise and skills, as well as strong interpersonal abilities.

During the degree you will learn about the basics of business administration, economics and law.

Understanding complex functions within organisations and the interplay between departments is another core competence. You will be aware of just how important an enduring corporate culture is, and become an advocate for strengthening the culture at your company.

You will also study the following business disciplines during your degree:

Accounting and finance: You have all the skills required to take on bookkeeping, accounting or controlling duties. You are also familiar with various financial instruments and budgeting tools, and how to deploy them effectively.
Marketing: You will study key marketing models, with a focus on typical marketing methods, international and strategic marketing, and market research.
Human resource management, logistics and organisational development: You will become familiar with key responsibilities of HR managers and learn how to handle cross-cultural differences. The course also provides an overview of logistics and procurement, and teaches you how to incorporate aspects of quality assurance in your approach to work. Your extensive basic business knowledge also enables you to play a part in preparing business plans.

Microeconomics and macroeconomics are core elements of the curriculum. After completing your degree, you will have a clear understanding of major global interrelationships, which can feed into your organisation’s decision-making processes.

The programme also provides an overview of various legal topics, with an emphasis on international and European wine law.

Analysing research-related questions is an important aspect of higher education. This is why we help you to develop academic skills that allow you to understand and successfully participate in research processes.

High-quality bachelor papers stand out through their contribution to increasing academic knowledge in the subject in question, and for the significant practical benefits they generate.

Examples of topics and methods for the bachelor paper include analysing wine ranges offered by discounters, supermarkets, top restaurants and webshops; experiments such as blind tastings and shopping situations; surveys of particular consumer groups; or case studies on especially innovative or successful businesses.

Besides professional expertise, interpersonal skills will play a major role in your day-to-day work.

This is why we place a particular emphasis on soft skills. You will develop your teamworking abilities in various group work situations, as well as learning how to manage conflicts in the group. We also help you to enhance your presentation skills, put you in a position to take on team leadership functions and teach you how to use conflict resolution tools.

A stand-out feature of the degree programme is that it enables you to develop strong cross-cultural abilities, thanks to the programme’s distinctive international focus. You learn how to handle contrasting views and approaches more effectively and identify potential in teams comprising members with a variety of personal and cultural backgrounds. Put simply, in your career you’ll be able to deal expertly with business partners from all over the world.

You will pick up specific wine-related knowledge and become familiar with the basics of winegrowing and wine production, as well as with the grape varieties and wine styles found in traditional wine producing countries in Europe and overseas. You can evaluate grape growing processes, taking into account national and international economic and environmental factors.

You also have the necessary skills to carry out sensory assessment of wines, and describe and classify them. This sets you apart from graduates of typical business degree programmes.

During your degree, you will learn about domestic and international structures and the key features of the wine business. You will be in a position to analyse various wine markets, using the results as the starting point for developing business concepts for the wine, spirits and beverage industry.

You can identify ways in which the wine and tourism sectors can benefit from one another, and can put forward ideas to future employers.

Career paths

After completing the International Wine Business bachelor degree programme, you will have what it takes to assume countless different posts in the wine industry in Austria and around the world.

You have the choice of starting a career or enrolling for a full-time or part-time master degree.

A wide range of options will be open to you – at IMC Krems, for instance, you can register for the master degree programmes:

Marketing with Major Tracks in Tourism & Service Marketing, Fashion & Lifestyle Marketing and Retail & Shopper Marketing
Umwelt- und Nachhaltigkeitsmanagement
International Business and Economic Diplomacy
Digital Business Innovation and Transformation
Management
Management von Gesundheitsunternehmen

Alternatively, you can take a master degree in business at another Austrian or foreign university.

Potential entry-level positions
Marketing and advertising
Consulting and sales, incl. export
Purchasing assistant, incl. import
Junior food and beverage (F&B) manager
Sommelier, wine service, stock-keeping, staff training
Fine wine store management in Austria and abroad
Analysis, advice and marketing at an agency
E-commerce: managing websites, webshops, social media pages and, where applicable, blogs
Positions at domestic and international organisations and associations such as chambers of agriculture, the International Organisation of Vine and Wine (OIV), the Austrian Wine Marketing Board (AWMB), etc.
Wine-related teaching and training at schools or higher education institutions
Activities in all upstream and downstream sectors of the wine and beverage industry
Research and development, e.g. at the Bundesamt für Weinbau, universities or universities of applied sciences
Organising and providing tourism services related to wine and the gourmet sector
Entrepreneurship: freelance activities and start-ups

10 good reasons

What makes us special? We are more than happy to tell you about the aspects of our university, which we are especially proud of.

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Krems

Friendly and cosmopolitan: The city attracts students from all over the world, who come to study, research and work together.

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Service centers

Our university has removed a host of administrative hurdles, leaving you free to concentrate fully on your studies.

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Advisory Service

Do you have questions regarding our degree programmes or the application? Contact our Prospective Student Advisory Service.

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Opinions : International Wine Business

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Information events

Bachelor Info Day 2023
Thursday
11/30/2023
14:00 - 17:30
Bachelor Info Day 2023
One afternoon in a very personal atmosphere with our students and programme directors.
IMC Campus Krems | Wing G1IMC Campus Krems | Wing G1
Open House 2024
Saturday
02/17/2024
09:00 - 15:00
Open House 2024
Still undecided? The IMC Krems Open House helps with your choice of studies.
IMC Campus KremsIMC Campus Krems

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Our team

Get to know the core team of our bachelor degree programme International Wine Business.

Prof.(FH) Dr. Dipl.-BW(FH) Albert Franz Stöckl, MA
Programme Director International Wine Business
Institute Tourism, Wine Business and Marketing
+43 2732 802 338
[email protected]
IMC International Campus Piaristengasse
International Wine Business
Bachelor of Arts in Business / full-time
Tourism and Leisure Management
Bachelor of Arts in Business / part-time
Tourism and Leisure Management
Bachelor of Arts in Business / full-time
Tourism and Leisure Management in Tashkent
Bachelor of Arts in Business / full-time
Nachhaltigkeit aus Sicht der Weinkonsumentinnen und Konsumenten
Project Leader, Department of Business
Online Weinkurse
Project Leader, Department of Business
The Wine Lab
Project Leader, Department of Business
Tischler, S., Stoeckl, A., Kleiss, D., Reisenberger, A. (2021): Measuring customer experience in a restaurant by using the mobile ethnography application "Experience Fellow". In Rüdiger, J., Wagner, D., Dreyer, A., Stöckl, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference (65-73). Wiesbaden: Gabler Verlag.
Doi: https://doi.org/10.1007/978-3-658-33226-6_7
Stoeckl, A., Lee, M., Tischler, S. (2019): Ignoring consumer science? Three cases from Austria about innovation, philosophies, gut feeling, and intuitive decision-making. In Santini, C., Cavicchi, A. (Hrsg.), Case Studies in the Wine Industry (63-74). Birmingham: Woodhead Publishing .
Doi: https://doi.org/10.1016/B978-0-08-100944-4.00005-7
Rinke, W., Stoeckl, A. (2017): Using Data Mining to Classify Terroir Specific Aromatic Profiles of True-To-Type Wines from Burgenland a District of Austria. In Academy of Wine Business Research (Hrsg.), Conference Proceedings, 10th International Conference of the Academy of Wine Business Research, July 25th to 28th, 2017, Sonoma State University, CA, USA (106). Rohnert Park, CA, USA: IJWBR.
Bauer-Krösbacher, C., Stoeckl, A., Tischler, S. (2017): Die kulinarische Attraktivität des Reiselands Österreich: Selbstbild v. Aussensicht. In Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.), Kulinarischer Tourismus und Weintourismus - Culinary and Wine Tourism Conference 2015 (125-134). Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8_10
Stöckl, A.F., Tischler, S., Bauer-Krösbacher, C., Koja, T., & Mathis, J.K. (2016): Does Wine Enhance the Attractiveness of a Destination?. In Bruwer, J., Lockshin, L., Corsi, A., Cohen, J., Hirche, M. (Hrsg.), Conference Proceedings, 9th Academy of Wine Business Research Conference (598-607). Adelaide: Academy of Wine Business Research.
Wagner, D., Mair, M., Stoeckl, A., Dreyer, A. (Hrsg.). (2015): Kulinarischer Tourismus und Wein Tourismus - Culinary and Wine Tourism Conference 2015. Wiesbaden: Springer Gabler.
Doi: https://doi.org/10.1007/978-3-658-13732-8
Prof.(FH) Dr. Dipl.-BW(FH) Albert Franz Stöckl, MA
Programme Director International Wine Business
Programme Director International Wine Business
Prof.(FH) Dr. Dipl.-BW(FH) Albert Franz Stöckl, MA

Mag.(FH) Florian Ruhdorfer
Head of Corporate Relations
Corporate Relations
+43 2732 802 368
[email protected]
IMC Gozzoburg
Career Services
Entrepreneurship
Business Developement
International Wine Business
Bachelor of Arts in Business / full-time
UniLab - Von der Universität zum Arbeitsmarkt im 21. Jahrhundert: ein Schritt vorwärts in der Vermittlung von Praktikumsplätzen
Department of Science & Technology
Scale(up) Alps - Beschleunigung und Förderung des Alpinen Start-up Ökosystems
Department of Business
Mag.(FH) Florian Ruhdorfer
Head of Corporate Relations
Dr. techn. Dipl.-Ing. Sarita Paudel
Senior Lecturer Institute Digitalisation and Informatics
Institute Digitalisation and Informatics
+43 2732 802 193
[email protected]
IMC Campus KremsIMC Campus Trakt G
Business Administration
Bachelor of Arts in Business / full-time
Export-oriented Management
Bachelor of Arts in Business / full-time
Informatics
Bachelor of Science in Engineering / full-time
Medical and Pharmaceutical Biotechnology
Bachelor of Science in Engineering / full-time
Applied Chemistry
Bachelor of Science in Engineering / full-time
Tourism and Leisure Management
Bachelor of Arts in Business / full-time
Tourism and Leisure Management
Bachelor of Arts in Business / part-time
International Wine Business
Bachelor of Arts in Business / full-time
NOEDIKOM
Department of Science & Technology
Paudel, S., Smith, P., Zseby, T. (2018): Stealthy Attacks on Smart Grid PMU State Estimation. Proceedings of the 13th International conference on Availability, Reliability and Security (ARES 2018), Article 16: 1-10.
Doi: https://doi.org/10.1145/3230833.3230868
Paudel, S., Smith, P., Zseby, T. (2017): Attack Models for Advanced Persistent Threats in Smart Grid Wide Area Monitoring. Proceedings of the 2nd Workshop on Cyber-Physical Security and Resilience in Smart Grids (CPSR-SG'17): 61-66.
Doi: https://doi.org/10.1145/3055386.3055390
Paudel, S., Smith, P., Zseby, T. (2017): Data Attacks in Wide Area Monitoring System. Proceedings of the Symposium on Innovative Smart Grid Cybersecurity Solutions.
Paudel, S., Smith, P., Zseby, T. (2016): Data integrity attacks in smart grid wide area monitoring. Proceedings of the 4th International Symposium for ICS & SCADA Cyber Security Research 2016 (ICS-CSR '16).
Doi: https://doi.org/10.14236/ewic/ICS2016.9
Paudel, S., Tauber, M., Wagner, C., Hudic, A., Ng, W. (2014): Categorization of Standards, Guidelines and Tools for Secure System Design for Critical Infrastructure IT in the Cloud. 2014 IEEE 6th International Conference on Cloud Computing Technology and Science, Singapore: 956-963.
Florian, M., Paudel, S., Tauber, M. (2013): Trustworthy evidence gathering mechanism for multilayer cloud compliance. 8th International Conference for Internet Technology and Secured Transactions (ICITST-2013).
Doi: https://doi.org/10.1109/ICITST.2013.6750257
Paudel, S., Tauber, M., Brandic, I. (2013): Security standards taxonomy for Cloud applications in Critical Infrastructure IT. 8th International Conference for Internet Technology and Secured Transactions (ICITST-2013).
Doi: https://doi.org/10.1109/ICITST.2013.6750282
Dr. techn. Dipl.-Ing. Sarita Paudel
Senior Lecturer Institute Digitalisation and Informatics
Prof.(FH) Klaus Kotek, MBA
Professor (FH) Institute International Trade and Sustainable Economy
Institute International Trade and Sustainable Economy
+43 2732 802 383
[email protected]
IMC International Campus Piaristengasse
International insurance industry and financial management
International Marketing and Brand Management
CSR (Corporate Social Responsibility) and sustainability
Business Administration
Bachelor of Arts in Business / full-time
International Business and Economic Diplomacy
Master of Arts in Business / part-time
Export-oriented Management
Bachelor of Arts in Business / full-time
International Wine Business
Bachelor of Arts in Business / full-time
Unternehmensführung
Bachelor of Arts in Business / part-time
Digital Innovation Hub OST (DIHOST)
Department of Science & Technology
Schwand, C., Kotek, K. (2019): Die Untersuchung des Informationsbedarfs, gesellschaftlicher Entwicklungen und neuer Werbeformen - Auswirkungen von Google Trends auf die Werbewirtschaft. In Heinemann, S. (Hrsg.), Werbegeschichten - Markenkommunikation zwischen Tradition und Innovation. Europäische Kulturen in der Wirtschaftskommunikation (307-326). Wiesbaden: Springer VS.
Kotek, K., Schoenberg, A., Schwand, C. (2018): CSR Behavior: Between Altruism and Profit Maximization. In Altenburger, R. (Hrsg.), Innovation Management and Corporate Social Responsibility (159-169). Wiesbaden: Springer Fachmedien.
Doi: https://doi.org/10.1007/978-3-319-93629-1
Schwand, C., Kotek, K., Kormann, G. (2016): GW St. Pölten – Industriell. Integrativ. Innovativ. In Wagner, U., Reisinger, H., Schwand, C. (Hrsg.), Fallstudien aus der österreichischen Marketingpraxis 7 (99-108). Wien: Facultas.
Kotek, K. (2013): Orange Austria - Beim Verkauf liegen die Nerven blank. In Wagner, U., Reisinger, H., Schwand, C. (Hrsg.), Fallstudien aus der österreichischen Marketingpraxis 6 (75-86). Wien: Facultas Verlag.
Schwand, C., Berger, C., Hartbach, S., Kleiss, D., Kotek, K., Kormann, G., Schachner, M., & Neuherz, C. (2011): Grundelemente der Verkaufsraumgestaltung: Die Suche nach dem Stern. In FH Campus Wien (Hrsg.), Tagungsband 5. Forschungsforum der österreichischen Fachhochschulen, 27.-28. April 2011 (-). Wien: FFH.
Kormann, G., Schuneritsch, W., Bartz, M., Kotek, K., Schwand, C. (2011): Risikoadjustierte Entscheidungsmodelle im Servicebereich - ein Mythos trifft auf Best Practice. In FH Campus Wien (Hrsg.), Tagungsband 5. Forschungsforum der österreichischen Fachhochschulen, 27.-28. April 2011 (-). Wien: FFH.
Prof.(FH) Klaus Kotek, MBA
Professor (FH) Institute International Trade and Sustainable Economy
DI Dr. Markus Walter Eitle, MSc.
Senior Lecturer Institute Tourism, Wine Business and Marketing & Language Coordinator
Institute Tourism, Wine Business and Marketing
+43 2732 802 153
[email protected]
IMC International Campus Piaristengasse
International Wine Business
Bachelor of Arts in Business / full-time
Tourism and Leisure Management
Bachelor of Arts in Business / part-time
Tourism and Leisure Management
Bachelor of Arts in Business / full-time
Betriebswirtschaft für das Gesundheitswesen
Bachelor of Arts in Business / part-time
Tourism and Leisure Management in Baku
full-time
Applied Chemistry
Bachelor of Science in Engineering / full-time
Online Weinkurse
Department of Business
Savoi, S., Eitle, M. W., Berger, H., Curto, M., Meimberg, H., Griesser, M., & Forneck, A. (2020): Comparative transcriptome analysis of two root-feeding grape phylloxera (D. vitifoliae) lineages feeding on a rootstock and V. vinifera. Insects, 11(10): 691.
Doi: https://doi.org/10.3390/insects11100691
Eitle, M. W., Carolan, J. C., Griesser, M., & Forneck, A. (2019): The salivary gland proteome of root-galling grape phylloxera (Daktulosphaira vitifoliae Fitch) feeding on Vitis spp. PLoS One, 14(12): e0225881.
Doi: https://doi.org/10.1371/journal.pone.0225881
Eitle, M.W., Griesser, M., Vankova, R., Dobrev, P., Aberer, S., Forneck, A. (2019): Grape phylloxera (D. vitifoliae) manipulates SA/JA concentrations and signalling pathways in root galls of Vitis spp. Plant Physiology and Biochemistry, 144: 85-91.
Doi: https://doi.org/10.1016/j.plaphy.2019.09.024
Eitle, M. W., Loacker, J., Meng-Reiterer, J., Schuhmacher, R., Griesser, M., & Forneck, A. (2018): Polyphenolic profiling of roots (Vitis spp.) under grape phylloxera (D. vitifoliae Fitch) attack. Plant Physiology and Biochemistry, 135: 174-181.
Doi: https://doi.org/10.1016/j.plaphy.2018.12.004
Eitle, M.W., Cargnoni, M., Failla, O., Kaul, H.P., Griesser, M., Forneck, A. (2018): Compensation effects in grape phylloxera (Daktulosphaira vitifoliae Fitch) infested vines on root growth, leaf respiration and sink activity. In Duso, C., Hoffmann, C., Calonnec, A., Fuchs, R., Jermini, M., Maixner, M., Thiery, D., Zahavi, T. (Hrsg.), IOBC-WPRS Bulletin (86-90). Riva del Garda, Italy: International Organization for Biological and Integrated Control of Noxious Animals and Plants (OIBC/OILB), West Palaearctic Regional Section (WPRS/SROP).
Eitle, M.W., Griesser, M., Forneck, A. (2018): Volatile methyl salicylate induces systemic signalling in the phylloxerated root system of hybridised Vitis spp. In IOBC-WPRS Bulletin (Hrsg.), IOBC-WPRS Bulletin (84-86). Riva del Garda, Italy: IOBC-WPRS Bulletin.
Eitle, M. W., Cargnoni, M., Acar, A., Crespo Martinez, S., Failla, O., Kaul, H. P., Griesser, M. & Forneck, A. (2017): Phylloxeration effects on the sink activity and assimilation rate in phylloxera (Daktulosphaira vitifoliae Fitch) infested grapevines (Vitis spp.). Acta Horticulturae, 1188: 291-297.
Doi: https://doi.org/10.17660/ActaHortic.2017.1188.38
Eitle, M.W., Griesser, M., Dobrev, F., Vankova, R., Forneck, A. (2017): First insights on phytohormones during the compatible grapevine-phylloxera interaction. Acta Horticulturae, 1188: 255-263.
Doi: https://doi.org/10.17660/ActaHortic.2017.1188.33
Griesser, M., Martinez, S. C., Eitle, M. W., Warth, B., Andre, C. M., Schuhmacher, R., & Forneck, A. (2017): The ripening disorder berry shrivel affects anthocyanin biosynthesis and sugar metabolism in Zweigelt grape berries. Planta, 247(2): 471-481.
Doi: https://doi.org/10.1007/s00425-017-2795-4
Eitle, M. W., Forneck, A. (2017): Comparison of bioassays to biotype grape phylloxera (Daktulosphaira vitifoliae Fitch) on Vitis ssp. Vitis, 56(3): 141-146.
Doi: https://doi.org/10.5073/vitis.2017.56.141-146
Griesser, M., Crespo Martinez, S., Eitle, M. W., Warth, B., Schuhmacher, R., & Forneck, A. (2016): New insights into the grapevine physiological ripening disorder berry shrivel with focus on anthocyanin biosynthesis. Acta Horticulturae, 1188: 57-64.
Doi: https://doi.org/10.17660/ActaHortic.2017.1188.8
DI Dr. Markus Walter Eitle, MSc.
Senior Lecturer Institute Tourism, Wine Business and Marketing &...

Application and admissions – the next steps

You've found a course that's a perfect fit? Great – you’ve already taken the most important step! We’ve put together an overview to guide you through the next steps.

What are the admission requirements for bachelor programmes?

To qualify for admission to a university of applied sciences bachelor degree programme, you must have an Austrian school-leaving certificate or an equivalent qualification.

Do you have a school-leaving certificate issued outside Austria?

We’ll check to make sure it’s equivalent to an Austrian certificate in accordance with section 4 of the University of Applied Sciences Studies Act (FHG) when you’ve sent us all the relevant documentation via our online application tool. If it is not an equivalent, you’ll receive information on the supplementary examinations you’ll need to pass. In a nutshell, you will have the option of completing a summer school and the necessary supplementary examinations at IMC Krems or look for an external provider. In that case, you might consider our cooperation partner, the University of Applied Sciences Upper Austria: It offers a one-year International Foundation Programme which provides you with all the necessary qualifications you need in order to start your studies in Krems.

What proof of your language skills is required for our English-language bachelor degree programme?

We’ll assess your English language proficiency at your interview, so there is no need to provide additional evidence of your English skills.

Important
Do you still need to complete your military or alternative service? If you’re a male Austrian citizen, we strongly recommend completing your compulsory national service before beginning your studies. This will allow you to finish your degree with no interruptions and start your career without delay afterwards.

Application interview

We would like to get to know you as a person: As part of the online application you will have to write a statement of motivation and a short essay on a topic relevant to the degree programme. Predefined questions about your motivations as well as the requirements and topics for your essay can be found in the online application. You choose one of the suggested topics, conduct research to broaden your knowledge, deal with the issues and bring your own point of view to the essay. Your answers are to be entered in the fields provided.

Your statement of motivation and your essay form the basis for your application interview. Every applicant has an opportunity to introduce themselves in a group discussion, usually with the degree programme director. In addition to the personal introduction and your motivation to study, the applicant and the interviewer discuss the topic selected and the arguments used in the essay, as well as the topic’s relevance for the degree programme.

The application interview is held in the language of instruction of the degree programme and can take place either online via Microsoft Teams or in presence.

After the application interview, your statement of motivation, the essay and your performance throughout the interview are assessed on the basis of the content-related remarks, the manner in which they express themselves and the arguments used.

Interview dates

There is usually a selection of dates to choose from, with quotas allocated for each date. You can select a preferred date and time slot for your admission interview during the online application process. In order to still benefit from the full selection of dates, we recommend that you submit your application in good time.

Get an overview of the dates for your programme.

Admission interview

15/06/202327/06/202305/07/2023

After you have successfully completed your online application, your application will be checked for completeness and correctness. As soon as this process is completed, we will inform you by e-mail and confirm the date for your admission interview. We will send you the Microsoft Teams Meeting Link in a separate e-mail a few days before the application interview date.

Application deadline for EU nationals / Extended application deadline	15/04/2023 / 15/08/2023
Application deadline for non-EU nationals Application for the next study year possible from 01/12/2023	15/04/2023

Please note that the IMC University of Applied Sciences Krems reserves the right to close the extended application period at any time without prior notice. We therefore recommend that you submit your application as soon as possible.

Apply now

You've decided for one of our degree programmes? First of all: congratulations and thank you for choosing us! We’ll be happy to guide you step-by-step through your online application.

Details

You would like to plan ahead and would like to know when your degree programme starts? Here you will find the answer!

Details

Questions about the degree programme?

Prospective Student Advisory Service

Do you have questions regarding the entry requirements, the admission procedure and more? Our Prospective Student Advisory Service is happy to help.

+432732802222

[email protected]

Ask a Student

Join our Facebook group: Direct your questions to our students and get first-hand accounts about studying at IMC Krems.

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Ask Sebastiaan

Would you like first-hand information about the International Wine Business degree programme? Contact Sebastiaan directly, he will be happy to answer all your questions about the study programme.

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International Wine Business bachelor degree programme

What better place to develop business administration expertise for the international wine business than in one of Austria’s top wine-producing areas?

The degree programme

Tip

Business administration – the basics

Core topics of the International Wine Business degree programme

Viticulture aka winegrowing

Oenology aka winemaking or viniculture

Sensory analysis

A formula for success: theoretical knowledge + practical experience

1. The basics

2. The internship semester

3. Advanced courses

Curriculum

Accounting I

International Wine Law

Principles of Management I

Sustainability and Ethics in Leadership

Sustainability in the Wine Industry

Wine Regions of the World I

Viticulture I

Wine Tasting and Description I

Business Mathematics - Theory

Business Mathematics - Exercise

Group Dynamics

Principles of Business Data Analysis

Foundations of Empirical Social Research

Accounting II

Microeconomics

Principles of Private and Public Law

Principles of Management II

Marketing

Viticulture II

Wine Processing I

Wine Tasting and Description II

Business Statistics - Theory

Business Statistics - Exercises

Rhetoric and Presentation

Intercultural Competence

Research Methodology

Macroeconomics

Procurement and Logistics

Project Management

Human Resource Management

Marketing Research

International Wine Tourism

Wine Processing II - Theory

Wine Processing II - Practice

Wine Tasting and Description III

Communication and Negotiation Skills

Computational Thinking

Software Applications

Finance and Investment

International Agriculture and Trade Policies

Principles of Business Law

Quality and Process Management

E-Commerce and E-Marketing

Wine Regions of the World II

Wine Export Markets

Viticulture III

Bachelor Seminar I

Practical Training

Practical Training Coaching Seminar

Controlling

Strategic and Corporate Planning

Entrepreneurship

International Wine Marketing and Brand Management

Wine Regions of the World III

Current Topics in the International Wine Business

Wine Processing III - Theory

Wine Processing III - Practice

Bachelor Seminar II and Bachelor Paper

Bachelor Exam

Study abroad

Key features

Surrounded by vineyards

It’s all about wine

Bringing theory to life

Newsletter & additional information

Newsletter & brochures