AWARD COURSE

Certificate III in Wine Industry Operations


National Code: FDF30411
TAFE SA Code: TP00236


Description

You will learn the skills required by a manager or supervisor of a dedicated area within the wine processing industry.

Duration
Print Course Page
Up to 42 months 
Campus
Study Mode
Study Load
Scheduled
Application




Average cost per semester
Total Fees for the 42 month course
Subsidised
$867 - $1,537
$1,734 - $3,074
Concession
$463 - $822
$927 - $1,643

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
    • Workplace Training applicants will be contacted by TAFE SA to verify employment status before offers are made. To access subsidised training you will be required to undertake the Core Skills Profile for Adults (CSPA).
    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
    • Streams are available for Workplace Training Applicants in Cellar Door Sales; Cellar Operations; and Bottling and Packaging.
    • Cellar Door Sales stream is only available for Blended delivery at Barossa Valley and Naracoorte.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes

    This qualification covers the following wine industry operational areas: bottling and packaging, cellar door sales and cellar operations.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Wine Industry Operations (FDF30411)
    Skills covered include food safety programs, quality systems, workplace performance and workplace safety. To complete the qualification you are required to complete all 7 core units and 18 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Apply quality systems and procedures 30
    Contribute to OHS processes 40
    Implement the food safety program and procedures 30
    Participate in environmentally sustainable work practices 30
    Participate in OHS processes 40
    Provide and apply workplace information 30
    Report on workplace performance 30

    Elective

    Name Nominal Hours
    Apply point-of-sale handling procedures 20
    Apply principles of food packaging 50
    Apply sampling procedures 20
    Carry out inert gas handling operations 20
    Carry out transfer operations 20
    Clean and sanitise equipment 30
    Clean equipment in place 30
    Complete receival/despatch documentation 40
    Conduct a specialised product tasting 40
    Conduct a standard product tasting 40
    Conduct winery and or site tours 40
    Coordinate winery hospitality activities 40
    Deliver a service to customers 40
    Develop and update food and beverage knowledge 50
    Develop and update tourism industry knowledge 25
    Evaluate wines (advanced) 60
    Evaluate wines (standard) 40
    Handle spirits 40
    Interact with customers 30
    Lead work teams and groups 40
    Licence to operate a forklift truck 40
    Merchandise products 30
    Minimise theft 20
    Monitor process capability 30
    Operate clarification by separation (centrifugation) process 40
    Operate interrelated processes in a packaging system 60
    Operate interrelated processes in a production system 60
    Operate the bottle capsuling process 20
    Operate the bottle filling process 60
    Operate the bottle sealing process 40
    Operate the bottle supply process 20
    Operate the carton erection process 20
    Operate the carton packing process 20
    Operate the crushing process 20
    Operate the fine filtration process 40
    Operate the ion exchange process 20
    Operate the labelling process 60
    Operate the pressing process 40
    Operate the pressure leaf filtration process 40
    Operate the rotary vacuum filtration process 40
    Organise despatch operations 40
    Organise receival operations 40
    Participate in improvement processes 40
    Participate in work teams and groups 30
    Perform basic packaging tests and inspections 40
    Perform cellar door stock control procedure 40
    Perform effectively in a wine industry workplace 40
    Perform fermentation operations 40
    Perform heat exchange operations 20
    Perform must draining operations 20
    Perform oak handling activities 20
    Perform packaging equipment changeover 60
    Prepare and make additions and finings 40
    Prepare and monitor wine cultures 40
    Promote wine tourism information 60
    Provide responsible service of alcohol 10
    Provide visitor information 35
    Record laboratory data 40
    Sell cellar door products and services 60
    Set up a production or packaging line for operation 50
    Sustain process improvements 40
    Undertake root cause analysis 50
    Use basic laboratory equipment 40
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