Certificate III in Wine Industry Operations (Cellar Operations)

National Code: FBP30921
TAFE SA Code: TP01328


Be part of the exciting wine industry with this industry-standard course for working as a cellar hand at a winery. Your studies will be tailored from our wide range of electives to meet the needs of your own position with training and assessment both on and off the job. Learn about procedural and technical aspects of cellar operations. Become a cellar operator, senior hand with this nationally recognised qualification. You’ll also have the opportunity to go on to further study in the wine industry.

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42 months 

Part Time

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

  • You must be working in a relevant industry

Please Read Before Applying

Entry Recommendations
If you apply as an existing worker, before an offer is made you will be contacted by TAFE SA to confirm that you are currently employed in a relevant industry.

Attendance Requirements (subject to change)
Classes for this course are scheduled around seasonality. Classes occur in various wine regions across the state. The course can take up to 42 months to complete.

Industry Conditions and Skills
You must be working as a cellar hand in a winery to undertake this course.

Average cost per semester
Total Fees for the 42 month course
You may be eligible for government subsidised training.
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
Full Fee

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • 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.

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  • Employment Outcomes

    Production related roles that require an application of wine industry specific skill and knowledge, including some technical and problem solving ability.

    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 (Cellar Operations) (FBP30921)
    This course covers the skills and knowledge required for operational workers in the wine industry with a focus on tasks related to cellar operations. To complete the qualification you are required to complete all 4 core units and 15 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.

    of TAFE SA graduates are satisfied with the overall quality of training.
    of TAFE SA graduates would recommend their training.

    * 2023 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective 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 elective units listed below must necessarily be completed to achieve your qualification.


    Name Nominal Hours
    Apply food safety procedures 30
    Assist with maintaining workplace safety 40
    Participate in improvement processes 40
    Report on workplace performance 30


    Name Nominal Hours
    Carry out inert gas handling operations 20
    Carry out transfer operations 20
    Clean equipment in place 30
    Coordinate wine operations general cellar processes 80
    Coordinate wine operations vintage processes 80
    Handle and store spirits 40
    Licence to operate a forklift truck 40
    Monitor the implementation of food safety and quality programs 70
    Operate an earth filtration process 40
    Operate and monitor interrelated processes in a production or packaging system 60
    Operate clarification by separation (centrifugation) process 40
    Operate the continuous clarification by separation (flotation) process 40
    Operate the crossflow filtration process 80
    Operate the fine filtration process 40
    Operate the pressing process 40
    Operate the reverse osmosis process 60
    Operate the rotary vacuum filtration process 40
    Organise receival and despatch operations 55
    Perform fermentation operations 40
    Perform heat exchange operations 20
    Perform oak handling activities 20
    Prepare and apply complex additions and finings 80
    Prepare and make additions and finings 40
    Prepare and monitor wine cultures 40
    Set up a production or packaging line for operation 50
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