Certificate IiI in Food Processing (Wine)
Certificate III in Food Processing (Wine) is designed for people working in the wine industry who want to gain skills in the operations and practices across a wide range of winery activities. You will develop the skills and knowledge to enable you to work safely and efficiently in running processes, to assist others in their work and/or supervise others. You will also learn how to monitor food safety (HACCP) programs, quality programs and occupational health and safety systems and procedures.
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 additional theoretical knowledge and higher skills are developed for solving a variety of problems using discretion and judgement, now under a limited degree of supervision. You may be involved in the supervision and mentoring of others.
Length of study
If you enter the course after completing Certificate II, you should be able to complete the course in 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).
Trainees undertaking a Contract of Training will have either 36 or 48 months specified in their contract to complete the training on job.
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.
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]
- 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
- Use basic mathematical concepts
- Implement the food safety program and procedures
- Implement occupational health and safety systems & procedures
- Implement quality systems and procedures
- Present and apply workplace information
- Monitor the implementation of quality and food safety programs
- Report on workplace performance
- Monitor the implementation of occupational health and safety policies and procedures
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
- Operate tractors
- Operate vineyard equipment
- Perform vertebrate pest control activities
- Hand prune vines
- Operate the irrigation system
- Apply chemicals and biological agents
- Coordinate canopy management activities
- Operate the irrigation system
- Implement an irrigation schedule
- Monitor and control vine disorders’ and damage
- Implement environmental policies and procedures
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
- Operate the fine filtration process
- Operate the rotary vacuum filtration process
- Operate the pressure leaf filtration process
- Operate clarification by separation (centrifugation) process
- Evaluate Wines (standard)
- Provide training through instruction and demonstration of work skills
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
- Perform packaging equipment changeover
- Operate bottle filling process
- Operate bottle labeling process
- Operate processes in packaging / production systems
- Evaluate Wine Styles (standard)
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
- Perform routine trouble shooting procedures
- Calibrate testing equipment and assist with its maintenance
- Perform instrumental tests/procedures
- Use computer technology for laboratory applications
- Evaluate wines (standard)
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
- Promote wine tourism information
- Evaluate wines (advanced)
- Coordinate promotional activities
- Conduct a specialised product tasting
- Operate retail information technology systems
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