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Qualification details

FBP30920 - Certificate III in Wine Industry Operations (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBP30918 - Certificate III in Wine Industry OperationsFive new cellar operations and three new bottling and packing units added to the electives. Four TLI units updated. Change to the packaging rules to: • limit the number of elective units that can be selected that reflect outcomes above AQF level 3 • ensure only one of either FBPCEL2007 Prepare and make additions and finings or FBPCEL3019 Prepare and apply complex additions and finings can be selected. 09/Jul/2020

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jul/2020


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
FBPBPG2001 - Operate the bottle supply processOperate the bottle supply processElective
FBPBPG3006 - Operate traditional sparkling wine processesOperate traditional sparkling wine processesElective
MSL933008 - Perform calibration checks on equipment and assist with its maintenancePerform calibration checks on equipment and assist with its maintenanceElective
TLID2022 - Conduct weighbridge operationsConduct weighbridge operationsElective
FBPBPG2004 - Operate the palletising processOperate the palletising processElective
FBPFSY2001 - Implement the food safety program and proceduresImplement the food safety program and proceduresCore
BSBLDR403 - Lead team effectivenessLead team effectivenessElective
FBPBPG3004 - Operate the bottle sealing processOperate the bottle sealing processElective
FBPVIT3001 - Coordinate vineyard operationsCoordinate vineyard operationsElective
BSBSMB407 - Manage a small teamManage a small teamElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831118 Winery Cellar Hand 
ASCED Qualification/Course Field of Education Identifier 0199 Other Natural And Physical Sciences 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Wine Production 
Taxonomy - Occupation N/A Wine Bottling and Packaging Operator,Cellar Door Attendants,Wine Grape Grower,Laboratory Technicians (Wine),Senior Cellar Operator 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831118 Winery Cellar Hand 10/Jul/2020 
ASCED Qualification/Course Field of Education Identifier 0199 Other Natural And Physical Sciences 10/Jul/2020 
Qualification/Course Level of Education Identifier 514 Certificate III 10/Jul/2020 
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Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 4.0.

Qualification Description

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.

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
  • no more than 5 units may be selected that are coded with an AQF indicator above level 3 or reflect outcomes above AQF level 3
  • only one of the following units may be selected:
  • FBPCEL2007 Prepare and make additions and finings
  • FBPCEL3019 Prepare and apply complex additions and finings.

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.

Core Units

BSBWHS301

Maintain workplace safety

FBPFSY2001

Implement the food safety program and procedures

FBPPPL3003

Participate in improvement processes

FBPPPL3006

Report on workplace performance

Elective Units

Group A Bottling and Packaging

FBPBPG2001

Operate the bottle supply process

FBPBPG2002

Operate the carton erection process

FBPBPG2003

Operate the carton packing process

FBPBPG2004

Operate the palletising process

FBPBPG2005

Operate the electronic coding process

FBPBPG2006

Operate the bottle capsuling process

FBPBPG2008

Perform basic packaging tests and inspections

FBPBPG3001

Operate the bottle filling process

FBPBPG3002

Operate the labelling process

FBPBPG3003

Operate the softpack filling process

FBPBPG3004

Operate the bottle sealing process

FBPBPG3005

Operate the tirage and transfer process

FBPBPG3006

Operate traditional sparkling wine processes

FBPBPG3007

Perform packaging equipment changeover

FBPBPG3008

Operate an automated carton packing process

FBPBPG3009

Operate an automated palletising process

FBPBPG4003

Coordinate wine operations packaging processes

FBPOPR3004

Set up a production or packaging line for operation

FBPOPR3006

Operate interrelated processes in a packaging system

Group B Cellar Door

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

Conduct a standard product tasting

FBPCDS2002

Provide and present wine tourism information

FBPCDS3001

Conduct winery and site tours

FBPCDS3002

Plan and deliver a wine tasting event

FBPCDS3003

Coordinate winery hospitality activities

FBPWIN2003

Conduct sensory evaluation of wine

FBPWIN3001*

Evaluate wines (advanced)

SIRXCEG004

Create a customer-centric culture

SIRXMKT003

Manage promotional activities

SITHFAB002

Provide responsible service of alcohol

SITHFAB012

Provide advice on Australian wines

SITHFAB013

Provide advice on imported wines

Group C Cellar Operations

FBPCEL2001

Perform oak handling activities

FBPCEL2002

Perform fermentation operations

FBPCEL2003

Operate the ion exchange process

FBPCEL2004

Perform heat exchange operations

FBPCEL2007

Prepare and make additions and finings

FBPCEL2008

Carry out inert gas handling operations

FBPCEL2009

Carry out transfer operations

FBPCEL3001

Handle and store spirits

FBPCEL3002

Operate the continuous clarification by separation (flotation) process

FBPCEL3003

Operate the concentration process

FBPCEL3004

Operate an earth filtration process

FBPCEL3005

Operate the pressing process

FBPCEL3006

Operate the fine filtration process

FBPCEL3007

Operate clarification by separation (centrifugation) process

FBPCEL3008

Operate the rotary vacuum filtration process

FBPCEL3009

Operate the crossflow filtration process

FBPCEL3010

Operate the decanter process

FBPCEL3011

Operate the reverse osmosis process

FBPCEL3012

Perform de-aromatising, de-alcoholising or de-sulphuring operations

FBPCEL3013

Perform rectification (continuous still) operations

FBPCEL3014

Prepare and monitor wine cultures

FBPCEL3015

Perform first distillation (pot still brandy) operations

FBPCEL3016

Perform second distillation (pot still brandy) operations

FBPCEL3017

Perform single column lees stripping (continuous still brandy) operations

FBPCEL3018

Perform dual column distillation (continuous still brandy) operations

FBPCEL3019

Prepare and apply complex additions and finings

FBPCEL4001

Coordinate wine operations vintage processes

FBPCEL4002

Coordinate wine operations clarification processes

FBPCEL4003

Coordinate wine operations filtration processes

FBPCEL4004

Coordinate wine operations general cellar processes

Group D Laboratory

MSL904002

Perform standard calibrations

MSL924003

Process and interpret data

MSL924004

Use laboratory application software

MSL933008

Perform calibration checks on equipment and assist with its maintenance

MSL973013

Perform basic tests

MSL973014

Prepare working solutions

MSL973015

Prepare culture media

MSL973016

Perform aseptic techniques

MSL973019

Perform microscopic examination

MSL974017

Prepare, standardise and use solutions

Group E Viticulture

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

Transport and store chemicals

AHCCHM307

Prepare and apply chemicals to control pest, weeds and diseases

AHCIRG328

Operate irrigation controller and sensor technology

AHCIRG343

Operate irrigation injection equipment

AHCIRG344

Implement an irrigation schedule

AHCIRG345

Install pressurised irrigation systems

AHCIRG347

Maintain pressurised irrigation systems

AHCPCM301

Implement a plant nutrition program

AHCSOL401

Sample soils and interpret results

FBPVIT2003

Hand prune vines

FBPVIT2011

Operate vineyard equipment

FBPVIT2012

Identify and treat nursery plant disorders

FBPVIT2013

Recognise disorders and identify pests and diseases

FBPVIT2015

Carry out basic canopy maintenance

FBPVIT3001

Coordinate vineyard operations

FBPVIT3002

Maintain field nursery

FBPVIT3003

Operate spreading and seeding equipment

FBPVIT3004*

Monitor and maintain nursery plants

FBPVIT3005

Install and maintain vine trellis

FBPVIT3006

Field graft vines

FBPVIT3007*

Operate specialised canopy management equipment

FBPVIT3008

Operate a mechanical harvester

FBPVIT3009

Monitor and control vine disorders and damage

FBPVIT3010

Implement a soil management program

FBPVIT3011

Perform shed nursery activities

Group F General

AHCMOM202

Operate tractors

AHCMOM213

Operate and maintain chainsaws

AHCWRK309

Apply environmentally sustainable work practices

BSBINT303

Organise the importing and exporting of goods

BSBLDR403

Lead team effectiveness

BSBSMB407

Manage a small team

FBPFSY3001

Monitor the implementation of quality and food safety programs

FBPOPR2063

Clean equipment in place

FBPOPR2064

Clean and sanitise equipment

FBPOPR3005

Operate interrelated processes in a production system

FBPPPL3005

Participate in an audit process

FBPTEC3002

Implement the pest prevention program

FBPTEC4002

Apply principles of food packaging

FBPWIN2002

Communicate wine industry information

FBPWIN2003

Conduct sensory evaluation of wine

HLTAID003

Provide first aid

MSL933007

Apply critical control point requirements

MSS402002

Sustain process improvements

MSS402020

Apply quick changeover procedures

MSS402040

Apply 5S procedures

MSS402050

Monitor process capability

MSS402061

Use SCADA systems in operations

MSS402080

Undertake root cause analysis

RIIWHS202D

Enter and work in confined spaces

TAEASS301

Contribute to assessment

TAEDEL301

Provide work skill instruction

TLIA0015

Organise receival and despatch operations

TLIA2014

Use product knowledge to complete work operations

TLID2003

Handle dangerous goods/hazardous substances

TLID2022

Conduct weighbridge operations

TLIK2010

Use infotechnology devices in the workplace

TLILIC0003

Licence to operate a forklift truck

TLIX0004X

Administer inventory systems

TLIX0013X

Maintain stock control and receivals

Prerequisite requirements

Unit of competency

Prerequisite requirement

FBPVIT3004 Monitor and maintain nursery plants

FBPVIT2012 Identify and treat nursery plant disorders

FBPVIT3007 Operate specialised canopy management equipment

AHCMOM202 Operate tractors

FBPWIN3001 Evaluate wines (advanced)

FBPWIN2003 Conduct sensory evaluation of wine

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP30920 Certificate III in Wine Industry Operations

FBP30918 Certificate III in Wine Industry Operations

Five new cellar operations and three new bottling and packing units added to the electives

Four TLI units updated

Change to the packaging rules to:

  • limit the number of elective units that can be selected that reflect outcomes above AQF level 3
  • ensure only one of either FBPCEL2007 Prepare and make additions and finings or FBPCEL3019 Prepare and apply complex additions and finings can be selected

Equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4