Certificate I in Food Processing (Wine)
The Certificate I in Food Processing (Wine) will develop the fundamental skills required to be a valued operator in viticulture, cellar door sales, cellar operations, bottling and packaging, and laboratory operations within the wine industry.
Description
As part of the Australian Qualifications Framework this program is nationally recognised.
On successful completion students will be awarded the Certificate I in Food Processing (Wine).
This qualification is part of the Food Processing Industry Training Package, Wine stream. It is designed with a practical emphasis and will require industry placement or employment to achieve a qualification. An academic pass can be issued for completion of the underpinning knowledge component. Students can undertake studies in viticulture, cellar door sales, cellar operations, bottling and packaging, or laboratory operations. While programs are streamed to individual sectors, program units can be chosen across streams.
This course is designed to provide participants with skills and knowledge to enable them to operate under supervision across a range of fundamental wine sector activities.
Length of study
The length of this course is 12 months full-time and 18 months part-time. (Approximately 10-20 hours should be given to complete each unit - depending on your subject knowledge and time spent on study sessions)
Enrolment
You can start your course at any time - there are no semester or course date to wait for. There are two options for enrolment: Firstly you can fill out the enrolment form and post or fax back to RMT or you can fill out the online enrolment form.
Certificate I is generally embedded in the Certificate II course which is approximately 560 - 600 hours in length and can be undertaken as a formal traineeship over two years full-time, or thirty-six months part-time.
On-job training in partnership with enterprise
Face to face delivery of customised training can be provided to viable enterprise groups. RMT may also run workshops in your region for participants from smaller organisations who attend scheduled training days. Contact an RMT coordinator for a Training Schedule. Gill Ireland phone 0409 280 387 gilliani@r-m-t.com.au
Course units
Subjects vary according to individual enterprise practices and learner preference. A program will be tailored to meet your needs.
Core Units are compulsory for all streams, and include: Communication skills, Numeracy skills, OH&S, Food safety (HACCP) and Quality assurance.
Specialist and optional units are stream specific, but units from different streams can be included in the qualification to suit the job role of the learner. For example, a bottling line worker may require skills in cleaning and sanitizing, wine transfers and filtration, filling and sealing operations and also help out in wine sales. Units are selected from the cellar and bottling streams, and the units Provide responsible service of alcohol and Evaluate wine from the cellar door stream are included.
This is an example only of how units can be packaged to suit an individual learner or enterprise. In no way is this mandatory. Please see attached brochure for more details on course units.
Core Units [compulsory]
- Perform effectively in the workplace
- Follow work procedures to maintain food safety
- Follow work procedures to maintain health and safety
- Follow work procedures to maintain quality
- Communicate workplace information
Optional and Specialist Units: Wine Grape Growing (Viticulture)
- Plant vines by hand
- Pick grapes by hand
- Train vines
- Undertake irrigation systems maintenance
- Carry out basic canopy maintenance
Optional and Specialist Units: Cellar Operations
- Carry out transfer operations
- Carry out inert gas handling operations
- Clean & sanitise equipment
- Perform oak handling activities
- Prepare & make additions & finings
Optional and Specialist Units: Bottling and Packaging
- Clean and sanitize equipment
- Operate manual bottling and packaging process
- Operate the bottle capsuling process
- Operate the carton packing process
- Operate bottle supply process
Optional and Specialist Units: Laboratory
- Use basic laboratory equipment
- Perform basic analytical tests
- Record laboratory data
Optional and Specialist Units: Cellar Door
- Provide responsible service of alcohol
- Interact with customers
- Balance register/terminal
- Minimise theft
- Apply point of sale handling procedures