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Qualification details

FDF20411 - Certificate II in Wine Industry Operations (Release 3)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by FBP20518 - Certificate II in Wine Industry OperationsUpdated to meet Standards for Training Packages The number of units to achieve the qualification reduced from 17 to 13 Changes packaging rules, core and elective units 17/Dec/2018
Supersedes FDF20403 - Certificate II in Food Processing (Wine) 03/Nov/2011

Release Status:
Current
Releases:
ReleaseRelease date
3 (this release) 06/Sep/2012
(View details for release 2) 01/May/2012
(View details for release 1) 04/Nov/2011

Training packages that include this qualification

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
AHCARB205A - Operate and maintain chainsawsOperate and maintain chainsaws Elective
AHCCHM101A - Follow basic chemical safety rulesFollow basic chemical safety rules Elective
AHCCHM201A - Apply chemicals under supervisionApply chemicals under supervision Elective
AHCCHM303A - Prepare and apply chemicalsPrepare and apply chemicals Elective
AHCCHM304A - Transport, handle and store chemicalsTransport, handle and store chemicals Elective
AHCINF204A - Fabricate and repair metal or plastic structuresFabricate and repair metal or plastic structures Elective
AHCMOM202A - Operate tractorsOperate tractors Elective
AHCSOL201A - Determine basic properties of soil and/or growing mediaDetermine basic properties of soil and/or growing media Elective
BSBCUS201B - Deliver a service to customersDeliver a service to customers Elective
BSBITU201A - Produce simple word processed documentsProduce simple word processed documents Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831118 Winery Cellar Hand 
ASCO (occupation type) Identifier 9214-11 Food And Drink Processing MacHine Attendant 
ASCED Qualification/Course Field of Education Identifier 0199 Other Natural And Physical Sciences 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Wine Production 
Taxonomy - Occupation N/A Vineyard Hand,Cellar Door Salesperson,Cellar Hand,Cellar Operator 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831118 Winery Cellar Hand 12/Apr/2012 
ASCO (occupation type) Identifier 9214-11 Food And Drink Processing MacHine Attendant 12/Apr/2012 
ASCED Qualification/Course Field of Education Identifier 0199 Other Natural And Physical Sciences 12/Apr/2012 
Qualification/Course Level of Education Identifier 521 Certificate II 04/Nov/2011 
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Modification History

This qualification supersedes and is equivalent to FDF20403 Certificate II in Food Processing (Wine).

September 2012: Replacement of superseded imported Units.

April 2012: Update of imported SUG Units to new FDFSUG Units.

Description

This Qualification provides vocational skills for work in the wine industry. A range of specialist electives are included covering skills used in the following wine industry operational areas:

  • bottling and packaging
  • cellar door sales
  • cellar operations
  • laboratory
  • warehousing
  • wine grape growing.

Testamur issued for this Qualification are to be titled ‘Certificate II in Wine Industry Operations’.

An additional descriptor in brackets after the Qualification title e.g. FDF20411 Certificate II in Wine Industry Operations (Cellar Operations) may be added by a Registered Training Organisation (RTO). Any additional descriptor should reflect a minimum selection of at least five (5) specialist Units from one of the following Unit groups:

  • bottling and packaging
  • cellar door sales
  • cellar operations
  • laboratory
  • warehousing
  • wine grape growing.

Job Roles  The FDF20411Certificate II in Wine Industry Operations targets those working within a production or production support role. Job roles in the industry often vary in the degree of skill specialisation and the Qualification packaging rules reflect this diversity through allowing a choice of specialist electives in one specialisation area or a combination of grape growing, cellar operations, bottling and packaging, warehousing, laboratory and cellar door sales work.

This Qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

Those performing a purely warehousing role in the wine production industry should consider the TLI21610 Certificate II in Warehousing Operations.

Those performing a purely laboratory operations role in the wine production industry should consider the MSL20109 Certificate II in Sampling and Measurement.

Those performing a purely cellar door role in the wine production industry should consider the SIT20207 Certificate II in Hospitality

Additional Qualification advice 

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Many Units in this Qualification assume a basic level of mathematics equivalent to a school sector Year 10 standard. If a student does not possess this level of mathematics then the Unit FDFOP2061A Use numerical applications in the workplace, should be selected as part of this Qualification.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

  • the context required by the industry and/or enterprise
  • a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
  • flexible delivery options, including on-the-job and work-based training, that support the development of competency.

Pathways Information

Pathways  into the Qualification  Pathways for candidates considering this Qualification include:

  • FDF10111 Certificate I in Food Processing
  • direct entry
  • limited vocational training and/or work experience.

Pathways  from the Qualification 

After achieving this Qualification, candidates may undertake a FDF30411 Certificate III in Wine Industry Operations with an industry specialisation according to the needs of the enterprise and higher level job functions.

Licensing/Regulatory Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, an individual Unit of Competency may specify relevant licensing, legislative and/or regulatory requirements.

Entry Requirements

Not applicable.

Employability Skills Summary

Certificate II in Wine Industry Operations  

The following table contains a summary of the employability skills as identified by the wine industry for this Qualification. This table should be interpreted in conjunction with the detailed requirements of each Unit of Competency packaged in this Qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill

Industry/enterprise requirements for this Qualification include:

Communication

  • Complete work forms and required written documentation
  • Use communication and information technologies to support work operations
  • Demonstrate effective and appropriate interpersonal skills
  • Interpret and apply workplace procedures and instructions
  • Share workplace information
  • Communicate information about problems with work
  • Communicate information relating to OHS.

Teamwork

  • Work as part of a team
  • Provide assistance to others in the work area
  • Identify own role and responsibilities within a team
  • Identify team goals
  • Share work-related information
  • Maintain health and safety of work area for self and others.

Problem solving

  • Identify and report any workplace hazards
  • Identify workplace problems and make contributions to their solution
  • Identify and apply health and safety issues relating to work in the wine industry
  • Apply knowledge of materials, product purpose and processes to work operations
  • Check performance of machines and equipment and identify signs of faulty operations
  • Monitor workplace activities and identify and report non-compliances.

Initiative and enterprise

  • Provide feedback on procedures and processes
  • Gather and interpret information to support safe and efficient work
  • Ask questions regarding requirements and expectations
  • Make suggestions for continuous improvement
  • Inspect quality of work on an ongoing basis
  • Record basic information on the quality and other indicators of work outcomes.

Planning and organising

  • Identify work requirements and work load priorities
  • Plan work activities to meet daily work requirements
  • Direct items to the correct area for further processing
  • Identify and use relevant personal protective equipment
  • Organise work area to maintain housekeeping standards
  • Select and organise relevant equipment and tools
  • Identify and report issues affecting ability to meet work outcomes,

Self-management

  • Understand own work activities
  • Identify personal responsibilities
  • Accept responsibility for quality of own work
  • Participate in OHS practices
  • Apply food safety practices
  • Plan to meet required work outcomes of self and team
  • Monitor own work
  • Maintain own work efficiency
  • Keep the work area clean and tidy at all times.

Learning

  • Assess own competencies in meeting job requirements
  • Listen to feedback and advice of supervisors
  • Identify own skill requirements and seek skill development if required
  • Attend training or skill development activities
  • Ask questions to expand own knowledge.

Technology

  • Use work tools, machines and equipment safely and effectively
  • Perform minor maintenance on machinery in accordance with workplace practice
  • Use manual handling technologies in the workplace.

Packaging Rules

This Qualification requires the achievement of seventeen (17)  Units of Competency in accordance with the following rules.

  • Five (5)  core Units of Competency
  • Twelve (12)  elective Units of Competency.

Elective selection must include: 

  • Five (5)  Group A Wine specialist elective Units
  • Four (4)  Group B Wine specialist elective Units.

Elective Units from Group A and Group B may be a combination of Units selected from any of the wine industry operational Unit areas listed below:

  • bottling and packaging
  • cellar door sales
  • cellar operations
  • laboratory
  • warehousing
  • wine grape growing.

Three (3)  remaining elective Units may be selected from:

  • Group A Wine specialist elective Units, not previously selected
  • Group B Wine specialist elective Units, not previously selected
  • Group C General elective Units, listed below
  • A maximum of three (3) Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate II level, Certificate I level (maximum 1 Unit) and Certificate III level (maximum 1 Unit).

Prerequisite Units 

Units marked with an asterisk (*) require completion of prerequisite Units identified under the Unit. Prerequisite Units count towards the total Units required for the Qualification.

CORE UNITS 

  • Complete the following five (5) Units.

FDFFS2001A

Implement the food safety program and procedures

FDFOHS2001A

Participate in OHS processes

FDFOP2063A

Apply quality systems and procedures

FDFOP2064A

Provide and apply workplace information

MSAENV272B

Participate in environmentally sustainable work practices

ELECTIVE UNITS 

  • Select a total of twelve (12)  elective Units from the following groups.

Elective Units may be selected from one specialist wine industry operational Unit area or from multiple Unit areas.

GROUP A: Wine specialist elective Units 

  • Select a minimum of five (5) Units.

Bottling and packaging 

FDFBP2001A

Operate the bottle supply process

FDFBP2002A

Operate the carton erection process

FDFBP2003A

Operate the carton packing process

FDFBP2005A

Operate the electronic coding process

FDFBP2009A

Operate the bottle capsuling process

FDFBP2010A

Operate manual bottling and packaging processes

FDFLAB2003A

Perform basic packaging tests and inspections*

FDFLAB2011A Use basic laboratory equipment

FDFOP2004A

Clean and sanitise equipment

Cellar door sales 

BSBCUS201B

Deliver a service to customers

SIRXCCS201

Apply point-of-sale handling procedures

SIRXMER201

Merchandise products

SIRXRSK001A

Minimise theft

SITHCCC001B

Organise and prepare food

SITXOHS002A Follow workplace hygiene procedures

SITHFAB003A

Serve food and beverage to customers*

SITXOHS002A Follow workplace hygiene procedures

SITHFAB004A

Provide food and beverage service*

SITHFAB003A Serve food and beverage to customers

SITXOHS002A Follow workplace hygiene procedures

SITHFAB009A

Provide responsible service of alcohol

SITHFAB011A

Develop and update food and beverage knowledge

SITHFAB012B

Prepare and serve espresso coffee

SITTIND001B

Develop and update tourism industry knowledge

SITXCCS001B

Provide visitor information

SITXFIN001A

Process financial transactions

SITXOHS002A

Follow workplace hygiene procedures

Cellar operations 

FDFCEL2001A

Perform oak handling activities*

FDFCEL2018A Carry out inert gas handling operations

FDFCEL2019A Carry out transfer operations

FDFCEL2003A

Operate the ion exchange process*

FDFCEL2019A Carry out transfer operations

FDFCEL2004A

Perform single column lees stripping (continuous still brandy) operations*

FDFOP2004A Clean and sanitise equipment

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests

FDFCEL2009A

Perform first distillation (pot still brandy) operations*

FDFOP2013A Apply sampling procedures

MSL973001APerform basic tests

FDFCEL2011A

Perform heat exchange operations

FDFCEL2015A

Perform must draining operations*

FDFCEL2019A Carry out transfer operations

FDFCEL2016A

Operate the crushing process*

FDFCEL2019A Carry out transfer operations

FDFCEL2017A

Prepare and make additions and finings

FDFCEL2018A

Carry out inert gas handling operations

FDFCEL2019A

Carry out transfer operations

FDFCEL2020A

Prepare and wax tanks

Laboratory 

FDFLAB2011A

Use basic laboratory equipment

MSL912001A

Work within a laboratory_field workplace (induction)

MSL922001A

Record and present data

MSL933001A

Maintain the laboratory_field workplace fit for purpose

MSL943002A

Participate in laboratory_field workplace safety

MSL952001A

Collect routine site samples

MSL952002A

Handle and transport samples or equipment

MSL972001A

Conduct routine site measurements

Warehousing 

TLIA2011A

Package goods

TLIA2012A

Pick and process orders

TLIA2022A

Participate in stocktakes

TLID1001A

Shift materials safely using manual handling methods

TLID2004A

Load and unload goods/cargo

TLID2010A

Operate a forklift

TLIK2010A

Use infotechnology devices in the workplace

Wine grape growing  

FDFWGG2001A

Bench graft vines

FDFWGG2002A

Carry out potting operations

FDFWGG2003A

Hand prune vines

FDFWGG2004A

Undertake irrigation systems maintenance activities

FDFWGG2008A

Train vines

FDFWGG2011A

Install irrigation components

FDFWGG2013A

Deliver injection requirements

FDFWGG2015A

Support mechanical harvesting operations*

AHCMOM202A Operate tractors

FDFWGG2018A Operate vineyard equipment

FDFWGG2019A

Perform vertebrate pest control activities

FDFWGG2021A

Operate nursery cold storage facilities

FDFWGG2022A

Take and process vine cuttings

FDFWGG2023A

Carry out basic canopy maintenance

FDFWGG2024A

Pick grapes by hand

FDFWGG2025A

Plant vines by hand

AHCCHM101A

Follow basic chemical safety rules

AHCCHM201A

Apply chemicals under supervision

AHCSOL201A

Determine basic properties of soil and/or growing media

GROUP B: Wine specialist elective Units 

  • Select a minimum of four (4)  Units.

Bottling and packaging 

FDFBP2004A

Operate the bottle sealing process

FDFBP2006A

Operate traditional sparkling wine processes

FDFBP2007A

Operate the tirage and transfer process

FDFBP2008A

Perform packaging equipment changeover

FDFBP2011A

Operate the palletising process

FDFOP2003A

Clean equipment in place

FDFOP2011A

Conduct routine maintenance

FDFOP2030A

Operate a process control interface

Cellar door sales 

FDFCD2001A

Conduct winery and or site tours*

FDFCD2002A Promote wine tourism information*

SIRXCCS202 Interact with customers

FDFCD2002A

Promote wine tourism information*

SIRXCCS202 Interact with customers

FDFCD2003A

Evaluate wines (standard)

FDFCD2004A

Perform cellar door stock control procedure*

FDFCD2003A Evaluate wines (standard)

FDFCD2005A

Sell cellar door products and services*

FDFCD2003A Evaluate wines (standard)

SIRXCCS202 Interact with customers

SITHFAB009A Provide responsible service of alcohol

FDFCD2006A

Conduct a standard product tasting*

FDFCD2003A Evaluate wines (standard)

SIRXCCS202 Interact with customers

SITHFAB009A Provide responsible service of alcohol

SIRXCCS202

Interact with customers

SIRXFIN201

Balance and secure point-of-sale terminal

SIRXICT303

Operate retail information technology systems

Cellar operations 

FDFCEL2002A

Perform fermentation operations*

FDFCEL2017A Prepare and make additions and finings

FDFCEL2005A

Operate the pressing process*

FDFCEL2019A Carry out transfer operations

FDFCEL2006A

Operate clarification by separation (centrifugation) process*

FDFCEL2018A Carry out inert gas handling operations

FDFCEL2019A Carry out transfer operations

FDFCEL2007A

Prepare and monitor wine cultures *

FDFCEL2019A Carry out transfer operations

FDFCEL2008A

Perform dual column distillation (continuous still brandy) operations*

FDFCEL2004A Perform single column lees stripping (continuous still brandy) operations*

FDFOP2004A Clean and sanitise equipment

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests

FDFCEL2012A Handle spirits*

FDFCEL2019A Carry out transfer operations

FDFCEL2010A

Operate the fine filtration process

FDFCEL2012A

Handle spirits*

FDFCEL2019A Carry out transfer operations

FDFCEL2013A

Operate the pressure leaf filtration process*

FDFCEL2018A Carry out inert gas handling operations

FDFCEL2019A Carry out transfer operations

FDFCEL2014A

Operate the rotary vacuum filtration process*

FDFCEL2018A Carry out inert gas handling operations

FDFCEL2019A Carry out transfer operations

FDFCEL3001A

Perform second distillation (pot still brandy) operations*

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests

Laboratory 

FDFLAB2001A

Perform basic analytical tests*

FDFLAB2011A Use basic laboratory equipment

FDFLAB2002A

Perform basic microbiological tests*

FDFLAB2012A Maintain aseptic environment

FDFLAB2011A Use basic laboratory equipment

FDFLAB2004A

Prepare laboratory solutions and stains*

FDFLAB2011A Use basic laboratory equipment

FDFLAB2005A

Prepare and pour culture media*

FDFLAB2012A Maintain aseptic environment

FDFLAB2011A Use basic laboratory equipment

FDFLAB2006A

Record laboratory data

FDFLAB2007A

Standardise laboratory solutions*

FDFLAB2011A Use basic laboratory equipment

FDFLAB2008A

Analyse laboratory data*

FDFLAB2006A Record laboratory data

FDFLAB2010A

Prepare product or show samples*

FDFLAB2011A Use basic laboratory equipment

FDFLAB2012A

Maintain aseptic environment*

FDFLAB2011A Use basic laboratory equipment

Warehousing 

TLIA2009A

Complete and check import/export documentation

TLIA2021A

Despatch stock

TLIA3017A

Identify products and store to specifications

TLIA3038A

Control and order stock

TLIA3039A

Receive and store stock

TLIB2009A

Check conveyor operational status

TLID1002A

Shift a load using manually-operated equipment

TLID2003A

Handle dangerous goods/hazardous substances

TLID2022A

Conduct weighbridge operations

TLIP2029A

Prepare and process financial documents

Wine grape growing  

FDFWGG2005A

Maintain callusing environment

FDFWGG2006A

Obtain and process rootlings

FDFWGG2007A

Tend containerised nursery plants

FDFWGG2009A

Operate specialised canopy management equipment*

AHCMOM202A Operate tractors

FDFWGG2010A

Field graft vines

FDFWGG2012A

Identify and treat nursery plant disorders

FDFWGG2014A

Operate the irrigation system

FDFWGG2016A

Install and maintain vine trellis

FDFWGG2017A

Recognise disorders and identify pests and diseases

FDFWGG2018A

Operate vineyard equipment

FDFWGG2020A

Carry out hot water treatment

FDFWGG3013A

Operate spreading and seeding equipment*

AHCMOM202A Operate tractors

AHCARB205A

Operate and maintain chainsaws

AHCCHM303A

Prepare and apply chemicals

AHCCHM304A

Transport, handle and store chemicals

AHCMOM202A

Operate tractors

HLTFA301C

Apply first aid

GROUP C: General elective Units 

  • Select a maximum of three (3) Units.

FDFOP1003A

Carry out manual handling tasks

FDFOP2005A

Work in a socially diverse environment

FDFOP2013A

Apply sampling procedures

FDFOP2016A

Work in a food handling area for non-food handlers

FDFOP2061A

Use numerical applications in the workplace

FDFOP2065A

Work in confined spaces in the food and beverage industries*

FDFOHS2001A Participate in OHS processes

FDFPPL2001A

Participate in work teams and groups

FDFSUG218A

Operate a boiler - basic

FDFSUG222A

Operate a waste water treatment system

FDFWIN2001A

Perform effectively in a wine industry workplace

FDFWIN2002A

Identify and control risks in own work

AHCINF204A

Fabricate and repair metal or plastic structures

BSBITU201A

Produce simple word processed documents

BSBWOR204A

Use business technology

MEM18002B

Use power tools/hand held operations

MSACMT270A

Use sustainable energy practices

MSL973001A

Perform basic tests

MSS402002A

Sustain process improvements

MSS402010A

Manage the impact of change on own work

MSS402021A

Apply Just in Time procedures

MSS402030A

Apply cost factors to work practices

MSS402031A

Interpret product costs in terms of customer requirements

MSS402040A

Apply 5S procedures

MSS402050A

Monitor process capability

MSS402051A

Apply quality standards

MSS402060A

Use planning software systems in operations

MSS402061A

Use SCADA systems in operations

MSS402080A

Undertake root cause analysis

MSS402081A

Contribute to the application of a proactive maintenance strategy

SITXCOM001A

Work with colleagues and customers