Certificate II in Food Processing (Wine)

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Comments about Certificate II in Food Processing (Wine) - On Campus - Bendigo - Victoria

  • Objectives
    This course will provide you with the skills and knowledge required to work in a wine production facility as a cellar hand. This is not a 'wine makers' qualification, but you will experience and learn a great deal about the making of wine.
  • Entry requirements
    Beyond basic literacy and numeracy, there are no formal prerequisites for this course as this is an entry level qualification.
  • Academic title
    Certificate II in Food Processing (Wine)
  • Course description
    Key Study Areas      

    Areas covered include:

        * Wine production
        * Manipulating the fermentation process
        * Wine types and styles
        * Safe working practices
        * Food safety obligations
        * Knowledge of the wine industry.  

    Where     • Bendigo (City Campus)

    Duration Options

    This course is divided into two half-year sections. In the first half of the year you will be required to attend one whole day per week. In the second half of the year classes are held one evening per week.

    Selection Process    
    • Individual Interview
    • Group Interview

    Employment Opportunities    

    On successful completion of this qualification you will be eligible for employment in the wine industry as a cellar hand.

    Further Study Options     

    A number of short courses covering other aspects of the wine industry are available, such as wine evaluation, wine analysis, cellar door sales and wine remediation.

    On successfully completing this course you may choose to apply for enrolment in the Certificate III in Food Processing (Wine).

    Assessment     You will be assessed as part of this course.

    Typical Course Content     (exact details may be obtained from the teaching centre)
    BSBCMN107A         Operate A Personal Computer
    BSBCMN213A         Produce Simple Word Processed Documents
    BSBCMN306A         Produce Business Documents
    FDFCELAFB             Prepare and make additions and finings
    FDFCELCRPB          Operate the crushing process
    FDFCELCULA          Propagate and maintain wine cultures
    FDFCELFERA          Perform Fermentation Operations
    FDFCELFFPB          Operate The Fine Filtration Process
    FDFCELGASB         Carry out inert gas handling operations
    FDFCELHECB         Perform heat exchange operations
    FDFCELMDA           Perform must draining operations
    FDFCELOAKB         Perform oak handling activities
    FDFCELPPB            Operate the pressing process
    FDFCELTRFB          Carry out transfer operations
    FDFCELWAXB        Prepare and wax tanks
    FDFCORBM2A        Use basic mathematical concepts
    FDFCORFSY1A       Follow work procedures to maintain food safety
    FDFCORFSY2A       Implement the food safety program and procedures
    FDFCORHS1A        Follow work procedures to maintain health and safety
    FDFCORHS2A        Implement occupational health and safety systems and procedures
    FDFCORQAS1A      Follow work procedures to maintain quality
    FDFCORQAS2A      Implement quality systems and procedures
    FDFCORWCM1A     Communicate workplace information
    FDFCORWCM2A     Present and apply workplace information
    FDFWGGCBAB       Apply chemicals and biological agents
    FDFWGGCCMA      Coordinate canopy management activities
    FDFWGGCHAB       Coordinate crop harvesting activities
    FDFWGGCMBB      Carry out basic canopy maintenance
    FDFWGGCMSB      Operate specialised canopy management equipment
    FDFWGGDURB      Dig up rootlings
    FDFWGGFGVB       Field graft vines
    FDFWGGHPVB       Hand prune vines
    FDFWGGISB         Operate the irrigation system
    FDFWGGISMB       Undertake irrigation systems maintenance activities
    FDFWGGMHB        Operate a mechanical harvester
    FDFWGGPGHB       Pick grapes by hand
    FDFWGGPVCB       Process vine cuttings
    FDFWGGPVHB       Plant vines by hand
    FDFWGGPVRB       Process vine rootlings
    FDFWGGSMPB      Implement a soil management program
    FDFWGGTVB         Train vines
    FDFWGGVCB        Take vine cuttings
    FDFWGGVEQB      Operate vineyard equipment
    FDFWIUINDB        Perform effectively in the workplace (induction)
    FDFZCSCIP2A      Clean equipment in place
    FDFZCSCS2A       Clean And Sanitise Equipment
    TDTD1097B          Operate A Forklift
    TDTD397A            Handle dangerous and hazardous goods

    Recognition of Prior Learning    

    Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.

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