Qualification details

FDF30411 - Certificate III in Wine Industry Operations (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 06/Sep/2012
(View details for release 2) Replaced01/May/2012
(View details for release 1) Replaced04/Nov/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by FBP30918 - Certificate III in Wine Industry OperationsUpdated to meet Standards for Training Packages The number of units to achieve the qualification reduced from 25 to 19 Changes to packaging rules, core and elective units 17/Dec/2018
Supersedes FDF30403 - Certificate III in Food Processing (Wine) 03/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 columnEssential
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
AHCMOM202A - Operate tractorsOperate tractors Elective
AHCPCM301A - Implement a plant nutrition programImplement a plant nutrition program Elective
AHCPGD301A - Implement a plant establishment programImplement a plant establishment program Elective
AHCSOL401A - Sample soils and interpret resultsSample soils and interpret results Elective
BSBCUS201B - Deliver a service to customersDeliver a service to customers Elective
Items per page 10 | 20 | 50 | 100
Displaying items 1 - 10 of 211

Classifications

SchemeCodeClassification value
ANZSCO Identifier 831118 Winery Cellar Hand 
ASCO (occupation type) Identifier 7129-79 Intermediate Stationary Plant Operators Nec 
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,Senior Cellar Operator,Wine Grape Grower 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831118 Winery Cellar Hand 12/Apr/2012 
ASCO (occupation type) Identifier 7129-79 Intermediate Stationary Plant Operators Nec 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 514 Certificate III 04/Nov/2011 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

This Qualification supersedes and is equivalent to FDF30403 Certificate III 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 covers 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 III in Wine Industry Operations .

An additional descriptor in brackets after the Qualification title e.g. FDF30411 Certificate III 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 nine (9) 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 FDF30411 Certificate III in Wine Industry Operations targets those performing production related roles that require an application of wine industry specific skill and knowledge, including some technical and problem solving ability. This Qualification caters for specialised and multi-skilled outcomes and roles that include supervisory or team leader functions within an environment which may include wine grape growing, cellar operations, bottling and packaging, warehousing, laboratory and cellar door sales.

Those performing a purely warehousing role in the wine production industry should consider the TLI31610 Certificate III in Warehousing Operations.

Those performing a purely laboratory operations role in the wine production industry should consider the MSL30109 Certificate III in Laboratory Skills.

Those performing a purely cellar door role in the wine production industry should consider the SIT30707 Certificate III 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:

  • FDF20411 Certificate II in Wine Industry Operations
  • direct entry
  • relevant vocational training and/or work experience.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake a FDF40110 Certificate IV in Food Processing or other relevant Qualifications.

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 III 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

  • Confirm relevant industry and workplace requirements.
  • Understand personal and team requirements of relevant industry and workplace standards, regulations and policies.
  • Complete standard documentation.
  • Use communication technologies efficiently.
  • Provide relevant work-related information to others.
  • Ensure records are accurate and legible.
  • Establish effective working relationships with colleagues.
  • Undertake interactive workplace communication.
  • Support team communication practices.

Teamwork

  • Explain and implement work team reporting requirements.
  • Provide support to team members.
  • Monitor work team tasks in accordance with regulatory and workplace requirements.
  • Demonstrate and encourage others in working cooperatively with people of different ages, gender, race or religion.
  • Undertake appropriate and effective communication with team members.

Problem solving

  • Identify risks and implement risk control measures for machinery and equipment.
  • Identify and address problems and faults.
  • Provide problem solving support to team members.
  • Evaluate skill requirements of work tasks.
  • Use problem-solving techniques to determine work requirements.
  • Assess processes and outcomes against quality criteria.
  • Implement HACCP or food safety procedures.

Initiative and enterprise

  • Contribute to and promote continuous improvement processes.
  • Seek and provide feedback on procedures and processes.
  • Collect and assess data and information on work processes.
  • Identify non-conformances to standards and take appropriate action.
  • Rectify problems promptly and appropriately.
  • Monitor and adjust activity in response to operational variations.
  • Identify, assess and act on existing and potential risks.

Planning and organising

  • Determine work requirements in order to meet output targets.
  • Identify priorities and variables that impact on work planning.
  • Plan work tasks for self and others as required.
  • Allocate tasks to operators and monitor outcomes.
  • Implement contingency plan promptly when incidents occur.
  • Ensure work tools are ready and available for operations.

Self-management

  • Manage own work to meet performance criteria.
  • Monitor information in work area.
  • Conduct regular housekeeping activities during shift to keep work area clean and tidy at all times.
  • Maintain currency of relevant, work-related information.
  • Monitor own work against quality standards and identify areas for improvement.
  • Understand own work activities and responsibilities.
  • Identify and apply safety procedures, including the use of protective equipment.
  • Manage work load priorities and timelines.

Learning

  • Recognise limits of own expertise and seek skill development if required.
  • Assess competencies in meeting job requirements.
  • Ask questions to expand own knowledge.
  • Maintain skill and knowledge currency.
  • Participate in meetings to inform work practices.

Technology

  • Use work machines or equipment in correct operational mode.
  • Monitor machine operation.
  • Perform minor maintenance on machinery.
  • Work with technology safely and according to workplace standards.

Packaging Rules

This Qualification requires the achievement of twenty five (25)  Units of Competency in accordance with the following rules.

  • Seven (7)  core Units of Competency
  • Eighteen (18)  elective Units of Competency.

Elective selection must include: 

  • Seven (7)  Group A Wine Specialist elective Units
  • Seven (7)  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

Four (4)  remaining elective Units may be selected from:

  • Group A Wine specialist Units, not previously selected
  • Group B Wine specialist Units, not previously selected
  • Group C General elective Units, listed below
  • Any nationally endorsed Training Package and accredited course that are packaged at Certificate III level, Certificate II level (maximum 1 Unit) and Certificate IV 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 seven (7)  Units.

FDFFS2001A

Implement the food safety program and procedures

FDFOHS2001A

Participate in OHS processes

FDFOHS3001A

Contribute to OHS processes

FDFOP2063A

Apply quality systems and procedures

FDFOP2064A

Provide and apply workplace information

FDFPPL3002A

Report on workplace performance

MSAENV272B

Participate in environmentally sustainable work practices

ELECTIVE UNITS 

  • Select a total of eighteen (18)  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 seven (7)  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

FDFBP2011A

Operate the palletising process

FDFLAB2003A

Perform basic packaging tests and inspections*

FDFLAB2011A Use basic laboratory equipment

FDFOP2004A

Clean and sanitise equipment

FDFOP2011A

Conduct routine maintenance

FDFOP2016A

Work in a food handling area for non-food handlers

FDFOP2030A

Operate a process control interface

Cellar door sales 

FDFCD2003A

Evaluate wines (standard)

BSBCUS201B

Deliver a service to customers

SIRXCCS201

Apply point-of-sale handling procedures

SIRXICT303

Operate retail information technology systems

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

SITHFAB325A

Provide specialised advice on Australian wines*

SITHFAB009A Provide responsible service of alcohol

SITHFAB222A Conduct a product tasting for alcoholic beverages

SITHFAB005A Provide table service of alcoholic beverages*

SITXOHS002A Follow workplace hygiene procedures

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

FDFCEL2002A

Perform fermentation operations*

FDFCEL2017A Prepare and make additions and finings

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

FDFCEL2018A

Carry out inert gas handling operations

FDFCEL2019A

Carry out transfer operations

FDFCEL2020A

Prepare and wax tanks

FDFOP2003A

Clean equipment in place

Laboratory 

FDFLAB2011A

Use basic laboratory equipment

MSL912001A

Work within a laboratory_field workplace (induction)

MSL922001A

Record and present data

MSL943002A

Participate in laboratory_field workplace safety

MSL952001A

Collect routine site samples

MSL952002A

Handle and transport samples or equipment

MSL972001A

Conduct routine site measurements

MSL973001A

Perform basic tests

Warehousing 

TLIA2009A

Complete and check import/export documentation

TLIA2021A

Despatch stock

TLIA3017A

Identify products and store to specifications

TLIA3039A

Receive and store stock

TLIB2009A

Check conveyor operational status

TLID1001A

Shift materials safely using manual handling methods

TLID2003A

Handle dangerous goods/hazardous substances

TLID2010A

Operate a forklift

TLID2022A

Conduct weighbridge operations

TLID3011A

Conduct specialised forklift operations

TLIK2010A

Use infotechnology devices in the workplace

TLIP2029A

Prepare and process financial documents

Wine grape growing 

FDFWGG2001A

Bench graft vines

FDFWGG2002A

Carry out potting operations

FDFWGG2003A

Hand prune vines

FDFWGG2004A

Undertake irrigation systems maintenance activities

FDFWGG2006A

Obtain and process rootlings

FDFWGG2008A

Train vines

FDFWGG2011A

Install irrigation components

FDFWGG2013A

Deliver injection requirements

FDFWGG2015A

Support mechanical harvesting operations*

AHCMOM202A Operate tractors

FDFWGG2018A Operate vineyard equipment

FDFWGG2016A

Install and maintain vine trellis

FDFWGG2017A

Recognise disorders and identify pests and diseases

FDFWGG2019A

Perform vertebrate pest control activities

FDFWGG2022A

Take and process vine cuttings

FDFWGG2023A

Carry out basic canopy maintenance

FDFWGG2024A

Pick grapes by hand

FDFWGG2025A

Plant vines by hand

FDFWGG3013A

Operate spreading and seeding equipment*

AHCMOM202A Operate tractors

AHCARB205A

Operate and maintain chainsaws

AHCCHM101A

Follow basic chemical safety rules

AHCCHM201A

Apply chemicals under supervision

AHCMOM202A

Operate tractors

AHCPCM301A

Implement a plant nutrition program

AHCSOL401A

Sample soils and interpret results

HLTFA301C

Apply first aid

GROUP B: Wine specialist elective Units 

  • Select a minimum of seven (7)  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

FDFBP3001A

Operate the bottle filling process

FDFBP3002A

Operate the labelling process

FDFBP3003A

Operate the softpack filling process

FDFOP3002A

Set up a production or packaging line for operation

FDFOP3004A

Operate interrelated processes in a packaging system

FDFTEC4008A

Apply principles of food packaging

Cellar door sales 

FDFCD2001A

Conduct winery and/or site tours*

FDFCD2002A Promote wine tourism information*

SIRXCCS002A Interact with customers

FDFCD2002A

Promote wine tourism information*

SIRXCCS002A Interact with customers

FDFCD2004A

Perform cellar door stock control procedures

FDFCD2003A Evaluate wines (standard)

FDFCD2005A

Sell cellar door products and services*

FDFCD2003A Evaluate wines (standard)

SIRXCCS002A Interact with customers

SITHFAB009A Provide responsible service of alcohol

FDFCD2006A

Conduct a standard product tasting*

FDFCD2003A Evaluate wines (standard)

SIRXCCS002A Interact with customers

SITHFAB009A Provide responsible service of alcohol

FDFCD3001A

Evaluate wines (advanced)*

FDFCD2003A Evaluate wines (standard)

FDFCD3002A

Conduct a specialised product tasting*

FDFCD2002A Promote wine tourism information

FDFCD2003A Evaluate wines (standard)

FDFCD2006A Conduct a standard product tasting

SIRXCCS002A Interact with customers

SITHFAB009A Provide responsible service of alcohol

FDFCD3003A

Coordinate winery hospitality activities*

SIRXCCS002A Interact with customers

SIRXCCS202

Interact with customers

SIRXCCS304

Coordinate interaction with customers

SIRXFIN201

Balance and secure point-of-sale terminal

SIRXICT303

Operate retail information technology systems

SIRXMPR006A

Manage promotional activities

SITHFAB326A

Provide specialised advice on imported wines*

SITHFAB009A Provide responsible service of alcohol

SITHFAB222A Conduct a product tasting for alcoholic beverages

SITHFAB005A Provide table service of alcoholic beverages*

SITXOHS002A Follow workplace hygiene procedures

Cellar operations 

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*

FDFCEL2012A Handle spirits*

FDFCEL2019A Carry out transfer operations

FDFOP2004A Clean and sanitise equipment

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests

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

FDFCEL2017A

Prepare and make additions and finings

FDFCEL3001A

Perform second distillation (pot still brandy) operations*

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests

FDFCEL3002A

Operate the continuous clarification by separation (flotation) process*

FDFCEL2018A Carry out inert gas handling operations

FDFCEL2019A Carry out transfer operations

FDFCEL3003A

Operate the concentration process*

FDFCEL2019A Carry out transfer operations

FDFCEL3004A

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

FDFCEL2018A Carry out inert gas handling operations

FDFCEL2019A Carry out transfer operations

FDFCEL3005A

Perform rectification (continuous still) operations*

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

FDFCEL2012A Handle spirits*

FDFCEL2019A Carry out transfer operations

FDFOP2004A Clean and sanitise equipment

FDFOP2013A Apply sampling procedures

MSL973001A Perform basic tests

FDFOP3003A

Operate interrelated processes in a production system

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

FDFLAB2009A

Perform packaging quality control procedures*

FDFLAB2011A Use basic laboratory equipment

FDFLAB2010A

Prepare product or show samples*

FDFLAB2011A Use basic laboratory equipment

FDFLAB2012A

Maintain aseptic environment*

FDFLAB2011A Use basic laboratory equipment

FDFLAB3001A

Use computer technology for laboratory applications*

FDFLAB2008A Analyse laboratory data*

FDFLAB2006A Record laboratory data

FDFLAB3002A

Perform non-routine or specialised tests*

FDFLAB2006A Record laboratory data,

and at least one of the following:

FDFLAB2001A Perform basic analytical tests*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2002A Perform basic microbiological tests*

FDFLAB2012A Maintain aseptic environment*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2009A Perform packaging quality control procedures*

FDFLAB2011A Use basic laboratory equipment

FDFLAB3003A

Perform routine troubleshooting procedures*

FDFLAB2008A Analyse laboratory data*

FDFLAB2006A Record laboratory data

and at least one of the following:

FDFLAB2001A Perform basic analytical tests*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2002A Perform basic microbiological tests*

FDFLAB2012A Maintain aseptic environment*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2009A Perform packaging quality control procedures*

FDFLAB2011A Use basic laboratory equipment

FDFLAB3004A

Check and maintain readiness of wine testing equipment*

FDFLAB2006A Record laboratory data

and at least one of the following:

FDFLAB2001A Perform basic analytical tests*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2002A Perform basic microbiological tests*

FDFLAB2012A Maintain aseptic environment*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2009A Perform packaging quality control procedures*

FDFLAB2011A Use basic laboratory equipment

FDFLAB3005A

Perform instrumental tests or procedures on wine samples*

FDFLAB2006A Record laboratory data

and at least one of the following:

FDFLAB2001A Perform basic analytical tests*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2002A Perform basic microbiological tests*

FDFLAB2012A Maintain aseptic environment*

FDFLAB2011A Use basic laboratory equipment

OR

FDFLAB2009A Perform packaging quality control procedures*

FDFLAB2011A Use basic laboratory equipment

Warehousing 

TLIA3010A

Coordinate goods to bond premises

TLIA3015A

Complete receival/despatch documentation

TLIA3016A

Use inventory systems to organise stock control

TLIA3018A

Organise despatch operations

TLIA3019A

Organise receival operations

TLIA3024A

Organise warehouse records operations

TLIA3026A

Monitor storage facilities

TLIA3038A

Control and order stock

Wine grape growing  

FDFWGG2005A

Maintain callusing environment

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

FDFWGG2018A

Operate vineyard equipment

FDFWGG2020A

Carry out hot water treatment

FDFWGG2021A

Operate nursery cold storage facilities

FDFWGG3001A

Apply chemicals and biological agents

FDFWGG3002A

Coordinate canopy management activities

FDFWGG3003A

Coordinate crop harvesting activities*

FDFWGG2024A Pick grapes by hand

FDFWGG3004A

Coordinate nursery activities*

FDFWGG2002A Carry out potting operations

FDFWGG2006A Obtain and process rootlings

FDFWGG2012A Identify and treat nursery plant disorders

FDFWGG3009A Monitor and maintain nursery plants*

FDFWGG2007A Tend containerised plants

FDFWGG3005A

Perform field nursery activities

FDFWGG3006A

Coordinate hand pruning activities*

FDFWGG2003A Hand prune vines

FDFWGG3007A

Implement an irrigation schedule*

FDFWGG2014A Operate the irrigation system

FDFWGG3008A

Operate a mechanical harvester

FDFWGG3009A

Monitor and maintain nursery plants*

FDFWGG2007A Tend containerised plants

FDFWGG2012A Identify and treat nursery plant disorders

FDFWGG3010A

Implement a soil management program*

FDFWGG2018A Operate vineyard equipment

FDFWGG3001A Apply chemicals and biological agents

FDFWGG3011A

Perform shed nursery activities

FDFWGG3012A

Monitor and control vine disorders and damage

AHCCHM303A

Prepare and apply chemicals

AHCCHM304A

Transport, handle and store chemicals

AHCPGD301A

Implement a plant establishment program

GROUP C: General elective Units 

  • Select a maximum of four (4)  Units.

FDFFS3001A

Monitor the implementation of quality and food safety programs*

FDFFS2001A Implement the food safety program and procedures

FDFOP2005A

Work in a socially diverse environment

FDFOP2013A

Apply sampling procedures

FDFOP2065A

Work in confined spaces in the food and beverage industries*

FDFOHS2001A Participate in OHS processes

FDFPPL3001A

Participate in improvement processes

FDFPPL3004A

Lead work teams and groups

FDFPPL3005A

Participate in an audit process*

FDFOHS2001A Participate in OHS processes

FDFOP2063A Apply quality systems and procedures

MSAENV272B Participate in environmentally sustainable work practices

FDFSUG218A

Operate a boiler - basic

FDFSUG222A

Operate a waste water treatment system

FDFTEC3001A

Participate in a HACCP team*

FDFFS2001A Implement the food safety program and procedurs

FDFTEC3002A

Implement the pest prevention program

FDFWIN2001A

Perform effectively in a wine industry workplace

FDFWIN2002A

Identify and control risks in own work

BSBINT303B

Organise the importing and exporting of goods

MSS402001A

Apply competitive systems and practices

MSS402002A

Sustain process improvements

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

MSACMT270A

Use sustainable energy practices

MSS402080A

Undertake root cause analysis

MSS402081A

Contribute to the application of a proactive maintenance strategy

MSAENV472B

Implement and monitor environmentally sustainable work practices

TAEASS401B

Plan assessment activities and processes

TAEASS402B

Assess competence

TAEASS403B

Participate in assessment validation

TAEDEL301A

Provide work skill instruction

TAEDEL404A

Mentor in the workplace

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components

Qualifications

- Qualification details
- Qualification components

Accredited courses

- Accredited course details

Modules

- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.