This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0.

Transcription

1 Modification History Release Release 1 Comments This version released with FBP Food, Beverage and Pharmaceutical Training Package version 2.0. FBP30918 Qualification Description 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 occupational licensing, legislative or certification requirements apply to this qualification at the time of publication. Entry Requirements There are no entry requirements for this qualification. Packaging Rules To achieve this qualification, competency must be demonstrated in: 19 units of competency: 4 core units, plus 15 elective units. Elective units must ensure the integrity of the qualification s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows: up to 15 from the elective units listed below, with no more than 6 units coded with an AQF level 2 indicator or that reflect AQF level 2 outcomes up to 4 units may be selected from any currently endorsed Training Package or accredited course that are coded with an AQF indicator above level 2 or reflect outcomes above AQF level 2. Any combination of electives that meets the packaging rules can be selected for the award of the Certificate III in Wine Industry Operations. Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows. For the award of the Certificate III in Wine Industry Operations (Bottling and Packaging) at least 6 units from Group A Bottling and Packaging must be chosen. For the award of the Certificate III in Wine Industry Operations (Cellar Door) at least 6 units from Group B Cellar Door must be chosen. For the award of the Certificate III in Wine Industry Operations (Cellar Operations) at least 6 units from Group C Cellar Operations must be chosen. For the award of the Certificate III in Wine Industry Operations (Laboratory) at least 6 units from Group D Laboratory must be chosen. For the award of the Certificate III in Wine Industry Operations (Viticulture) at least 6 units from Group E Viticulture must be chosen. Skills Impact Qualification 1

2 Core Units BSBWHS301 FBPFSY2001 FBPPPL3003 FBPPPL3006 Maintain workplace safety Implement the food safety program and procedures Participate in improvement processes Report on workplace performance Elective Units Group A Bottling and Packaging FBPBPG2001 FBPBPG2002 FBPBPG2003 FBPBPG2004 FBPBPG2005 FBPBPG2006 FBPBPG2008 FBPBPG3001 FBPBPG3002 FBPBPG3003 FBPBPG3004 FBPBPG3005 FBPBPG3006 FBPBPG3007 FBPOPR3004 FBPOPR3006 Group B Cellar Door Operate the bottle supply process Operate the carton erection process Operate the carton packing process Operate the palletising process Operate the electronic coding process Operate the bottle capsuling process Perform basic packaging tests and inspections Operate the bottle filling process Operate the labelling process Operate the softpack filling process Operate the bottle sealing process Operate the tirage and transfer process Operate traditional sparkling wine processes Perform packaging equipment changeover Set up a production or packaging line for operation Operate interrelated processes in a packaging system An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details. FBPCDS2001 FBPCDS2002 FBPCDS3001 FBPCDS3002 FBPCDS3003 FBPWIN3001* SIRXCEG004 SIRXMKT003 SITHFAB002 SITHFAB012 SITHFAB013 Conduct a standard product tasting Provide and present wine tourism information Conduct winery and site tours Plan and deliver a wine tasting event Coordinate winery hospitality activities Evaluate wines (advanced) Create a customer-centric culture Manage promotional activities Provide responsible service of alcohol Provide advice on Australian wines Provide advice on imported wines Group C Cellar Operations FBPCEL2001 FBPCEL2002 FBPCEL2003 FBPCEL2004 FBPCEL2007 FBPCEL2008 FBPCEL2009 FBPCEL3001 FBPCEL3002 FBPCEL3003 FBPCEL3004 FBPCEL3005 FBPCEL3006 FBPCEL3007 Perform oak handling activities Perform fermentation operations Operate the ion exchange process Perform heat exchange operations Prepare and make additions and finings Carry out inert gas handling operations Carry out transfer operations Handle and store spirits Operate the continuous clarification by separation (flotation) process Operate the concentration process Operate an earth filtration process Operate the pressing process Operate the fine filtration process Operate clarification by separation (centrifugation) process Skills Impact Qualification 2

3 FBPCEL3008 FBPCEL3009 FBPCEL3010 FBPCEL3011 FBPCEL3012 FBPCEL3013 FBPCEL3014 FBPCEL3015 FBPCEL3016 FBPCEL3017 FBPCEL3018 Operate the rotary vacuum filtration process Operate the crossflow filtration process Operate the decanter process Operate the reverse osmosis process Perform de-aromatising, de-alcoholising or de-sulphuring operations Perform rectification (continuous still) operations Prepare and monitor wine cultures Perform first distillation (pot still brandy) operations Perform second distillation (pot still brandy) operations Perform single column lees stripping (continuous still brandy) operations Perform dual column distillation (continuous still brandy) operations Group D Laboratory MSL MSL MSL MSL MSL MSL MSL MSL MSL MSL Group E Viticulture Perform standard calibrations Process and interpret data Use laboratory application software Perform calibration checks on equipment and assist with its maintenance Perform basic tests Prepare working solutions Prepare culture media Perform aseptic techniques Perform microscopic examination Prepare, standardise and use solutions An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details. AHCCHM304 AHCCHM307 AHCIRG325 AHCIRG326 AHCIRG327 AHCIRG331 AHCIRG333 AHCMOM202 AHCPCM301 AHCSOL401 FBPVIT2003 FBPVIT2011 FBPVIT2012 FBPVIT2013 FBPVIT2015 FBPVIT3001 FBPVIT3002 FBPVIT3003 FBPVIT3004* FBPVIT3005 FBPVIT3006 FBPVIT3007* FBPVIT3008 FBPVIT3009 FBPVIT3010 FBPVIT3011 Transport and store chemicals Prepare and apply chemicals to control pest, weeds and diseases Operate irrigation technology Operate irrigation injection equipment Implement an irrigation schedule Install pressurised irrigation systems Maintain pressurised irrigation systems Operate tractors Implement a plant nutrition program Sample soils and interpret results Hand prune vines Operate vineyard equipment Identify and treat nursery plant disorders Recognise disorders and identify pests and diseases Carry out basic canopy maintenance Coordinate vineyard operations Maintain field nursery activities Operate spreading and seeding equipment Monitor and maintain nursery plants Install and maintain vine trellis Field graft vines Operate specialised canopy management equipment Operate a mechanical harvester Monitor and control vine disorders and damage Implement a soil management program Perform shed nursery activities Group F General Skills Impact Qualification 3

4 AHCMOM213 AHCWRK309 BSBINT303 BSBLDR403 BSBSMB407 FBPFSY3001 FBPOPR2063 FBPOPR2064 FBPOPR3005 FBPPPL3005 FBPTEC3002 FBPTEC4002 FBPWIN2002 HLTAID003 MSL MSS MSS MSS MSS MSS MSS RIIWHS202D TAEASS301 TAEDEL301 TLIA2014 TLIA3016 TLIA3018 TLIA3019 TLIA3038 TLID2003 TLID2022 TLIK2010 TLILIC2001 Operate and maintain chainsaws Apply environmentally sustainable work practices Organise the importing and exporting of goods Lead team effectiveness Manage a small team Monitor the implementation of quality and food safety programs Clean equipment in place Clean and sanitise equipment Operate interrelated processes in a production system Participate in an audit process Implement the pest prevention program Apply principles of food packaging Communicate wine industry information Provide first aid Apply critical control point requirements Sustain process improvements Apply quick change over procedures Apply 5S procedures Monitor process capability Use SCADA systems and operations Undertake root cause analysis Enter and work in confined spaces Contribute to assessment Provide work skill instruction Use product knowledge to complete work operations Use inventory systems to organise stock control Organise despatch operations Organise receival operations Control and order stock Handle dangerous goods/hazardous substances Conduct weighbridge operations Use infotechnology devices in the workplace Licence to operate a forklift truck Prerequisite requirements Unit of competency FBPVIT3004 Monitor and maintain nursery plants FBPVIT3007 Operate specialised canopy management equipment FBPWIN3001 Evaluate wines (advanced) Prerequisite requirement FBPVIT2012 Identify and treat nursey plant disorders AHCMOM202 Operate tractors Conduct senory evaluation of wine Qualification Mapping Information Code and title current version Code and title previous version Comments Equivalence status FBP30918 Certificate III in Wine Industry Operations FDF30411 Certificate III in Wine Industry Operations Updated to meet Standards for Training Packages The number of units to achieve the qualification reduced from 25 to 19 No equivalent qualification Skills Impact Qualification 4

5 Changes to packaging rules, core and elective units Links Companion Volumes, including Implementation Guides, are available at VETNet: Skills Impact Qualification 5