Certificate II in Food Processing (Wine)

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.

Other programs related to winemaking