Certificate II in Food Processing (Wine)

Certificate II in Food Processing (Wine) is designed for people who work or want to work in the wine industry in grape growing, cellar operations, laboratory operations, bottling and packaging or cellar door sales. You will develop the basic skills you need to safely and competently undertake work in this industry. You will also learn how to apply food safety principles and follow quality assurance and OHS practices.

Description

As part of the Australian Qualifications Framework this program is nationally recognised. On successful completion students will be awarded the Certificate II 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.

At this level training involves developing operational knowledge and higher skills for solving a variety of straightforward work-based problems with limited supervision.

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, 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]

  • FDFWIUINDA Perform effectively in the workplace
  • FDFCORFSY1A Follow work procedures to maintain food safety
  • FDFCORHS1A Follow work procedures to maintain health and safety
  • FDFCORQAS1A Follow work procedures to maintain quality
  • FDFCORWCM1A Communicate workplace information
  • FDFCORBM2A Use basic mathematical concepts
  • FDFCORFSY2A Implement the food safety program and procedures
  • FDFCORHS2A Implement occupational health and safety systems & procedures
  • FDFCORQAS2A Implement quality systems and procedures
  • FDFCORWCM2APresent and apply workplace information

Optional and Specialist Units Wine Grape growing [Viticulture]:

  • FDFWGGPVHB Plant vines by hand
  • FDFWGGPGHB Pick grapes by hand
  • FDFWGGTVB Train vines
  • FDFWGGISMB Undertake irrigation systems maintenance
  • FDFWGGCMBB Carry out basic canopy maintenance
  • RTC2309A Operate tractors
  • FDFWGGVEQB Operate vineyard equipment
  • FDFWGGVPCB Perform vertebrate pest control activities
  • FDFWGGPVB Hand prune vines
  • FDFWGGISB Operate the irrigation system

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
  • Propagate and maintain wine cultures
  • Clean equipment in place
  • Operate the crushing process
  • Perform must draining operations
  • Perform fermentation operations
  • Operate the pressing process
  • Perform heat exchange operations
  • Handle spirits

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
  • Operate the electronic coding process
  • Operate bottle sealing process
  • Participate in work teams and groups
  • Carry out transfer operations
  • Carry out inert gas operations
  • Clean Equipment in place
  • Conduct routine maintenance
  • Perform basic packaging tests & inspections

Optional and Specialist Units:  Laboratory

  • Use basic laboratory equipment
  •  Perform basic analytical tests
  • Record laboratory data
  • Prepare laboratory solutions and stains
  • Standardise laboratory solutions
  • Analyse laboratory data
  • Prepare product or show samples
  • Participate in work teams and groups

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
  • Evaluate wines (standard)
  • Conduct a standard product tasting
  • Sell cellar door products/services
  • Conduct winery/site tours
  • Perform cellar door stock control procedures

For more information on choosing units for your qualification, click on the following link: http://www.ntis.gov.au/Default.aspx?/trainingpackage/FDF03/volume/FDF03_4