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These two units cover the skills and knowledge required to plan to achieve work requirements, secure resources and monitor the outputs of a work team or group as well as to model appropriate work practices, provide feedback to groups and individuals and facilitate group processes. A person competent in these units may or may not have formal responsibility for managing others and may have only occasional formal responsibility for team/group leadership. This is a Core unit. This unit covers the skills and knowledge required to gather, organise and present workplace information using available systems. This unit covers the skills and knowledge required to manage the implementation of OHS policies and procedures in one or more work areas. This course gives you the skills to risk manage and audit wineries and vineyards for food safety hazards. We start by analysing where HACCP sits in the quality control process, relevant legislation and codes of practice and standards and then progress to hazard identification, risk assessment and how and where to establish critical control points and limits. From there we move on to looking at audits, how to negotiate times, get the team onside and how to carry out and document the audit and finally how to analyse and assess non compliance and prepare a corrective action plan. This unit is an introduction to reading and interpreting financial documents. It explains basic accounting principles and practices and how to make sense of them. Certificate II in Cellar Door Sales is an entry level qualification which will give you the skills necessary to sell and promote your company's products. These units are common to all Food Processing Wine Streams i.e. Cellar Door Sales, Wine Grape Growing and Cellar Operations. The units need to be worked through sequentially, commencing with Certificate I units which lead into Certificate II. Certificate II in Food Processing (Wine) is the entry level certificate for working in the wine industry. There are four streams in the Wine section of Food Processing Training Package, these are Cellar operations(working in the winery), Wine Grape growing(working in the vineyard), Cellar Door sales(selling the product) and Bottling and Packaging (working on a bottling line). All four streams have the same "core" or compulsory units that teach Food Safety Handling, Occupational Health and Safety, Quality Issues, Maths and Workplace rRelations as well as elective units that are task specific to the particular stream. At present we have the core units for all streams on line as well as the Cellar Operations stream and will have the Bottling and Packaging units prgressively added in 2008. Certificate III in Food Processing(Wine) continues with higher level units that focus on operating more complex equipment and is suited to leading hands and those who have been working in the Industry for at least 12 months. Both core compulsory and elective units are covered and build on those completed in the Certificate II. This course is designed for those people who are interested in making wine for themselves,or who want to understand the winemaking process. Run over 3 months, one day per week, students will make both a white and red wine and follow the winemaking process from sampling the grapes to test for ripeness in the vineyard through to completion of fermentation and first rack. Basic laboratory skills and wine faults are covered along with wine appreciation which consists of learning the varietal and regional chacteristics of grapes and wines. This course is a hands on course and while students can complete part of the learning on line, it is compulsory to attend the campus one day per week to make the wine. This course is designed for those people operating both fully mechanised and manual bottling processes. This Recognition of Prior Learning (RPL) site has been designed to help you decide whether this pathway is suitable for you to gain a Wine Industry qualification.
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