FBP30921

Certificate III in Wine Industry Operations

This qualification describes the skills and knowledge required for operational workers in the wine industry. These workers carry out skilled tasks under broad direction in a range of sectors, including:

• procedural and technical tasks in bottling and packaging, cellar operations and laboratory testing
• customer service tasks in cellar door
• tasks related to wine grape growing, harvesting and post-harvesting.

This qualification offers a general outcome as well as sector-specific specialisations. All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No licensing, legislative or certification requirements apply to this qualification at the time of publication.

To achieve this qualification, competency must be demonstrated in 19 units of competency: 4 Core and 15 Electives.We will work with you to create a custom qualification that meets the needs of your organisation.

Delivery and Duration

• Workplace-Based delivery over a period of 12-18 months.
• Blended delivery mode.
• Flexible scheduling to accommodate shift work and seasonal demands.
• Learning materials, assessments and communication available via web-enabled student portal.
• Student portal accessible on smartphones, tablets or PCs.

배송 방식

이 과정은 다음과 같은 수강 방식으로 제공됩니다:

입학 요건

수강료

For more information about this course, the costs, and potential funding, please enquire now.

관련 채용 정보

이 과정은 여러분이 다음과 같은 직무를 수행할 수 있도록 준비시켜 드립니다.

About National Food Institute

National Food Institute is a Registered Training Organisation providing quality workplace training and assessment in Food Processing, Warehousing, Transport & Logistics, Drivers Operations, Hospitality, Business and Horticulture.

We provide workplace-based training by working closely with employers and the wider industry to ensure our students receive the best learning outcomes that are only possible when students are exposed to real work environments under the close guidance and supervision of their employers.