Application
This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, handover and shut down general cellar operations processes, including fermentation, additions and finings, preparing wine cultures, performing heat exchange, inert gas handling and transfer of juice and wine.
The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in general cellar operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others and apply high level planning and problem-solving skills. The processes may include the production of sparkling and fortified wines.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
1. Prepare to coordinate a general cellar operations shift | 1.1 Confirm handover information from previous shift 1.2 Check work orders and other processing requirements for shift 1.3 Determine equipment preparation work required for the shift 1.4 Confirm capacity of equipment and vessels for required volumes 1.5 Identify and prioritise work tasks and allocate team responsibilities 1.6 Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 1.7 Coordinate equipment checks and set up, including safety equipment is operational 1.8 Coordinate supply of consumables |
2. Monitor the general cellar operations processes | 2.1 Oversee handover or start-up of production processes 2.2 Check workplace health and safety, housekeeping and staff welfare 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 2.4 Ensure quantity, productivity and quality specifications are met 2.5 Report any outcomes that do not meet specifications, and major process problems 2.6 Report maintenance issues to machinery and equipment technicians 2.7 Communicate with general cellar operations process team members and other team leaders about information that impacts on their work 2.8 Ensure accurate completion of records |
3. Coordinate product change over | 3.1 Ensure current batch is complete, including push through 3.2 Coordinate cleaning and sanitizing of machinery, equipment and vessels according to workplace requirements 3.3 Prepare equipment and consumables for upcoming batch 3.4 Oversee start-up of new batch 3.5 Coordinate completion of change over records |
4. Coordinate shut down of the general cellar operations processes | 4.1 Ensure current batch is complete, including push through 4.2 Coordinate cleaning of machinery, equipment and vessels 4.3 Advise maintenance team that machinery and equipment is ready for maintenance 4.4 Ensure disposal of waste according to workplace and environmental procedures 4.5 Ensure accurate completion of shut down records |
Evidence of Performance
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has independently coordinated the safe and efficient set-up, operation, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours.
The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:
at least two of the following:
preparing wine cultures
fermentation
additions and finings
heat exchanging
wine transfer
controlled product specifications, including:
temperature
carbon dioxide
dissolved oxygen
coordinated safe and accurate processes, including:
handling and use of inert gas
preparation and application of at least one addition or fining
collection and delivery of samples to the laboratory
communicated with at least two cellar operations workers and with at least two of the following:
wine maker
cellar operations manager
maintenance team member
laboratory team member
coordinated use of two of the following:
heat exchanger
positive displacement pumps
centrifugal pumps
receival tanks or barrels
coordinated use of one of the following:
manual agitator
mechanical agitator
pump over
valve to valve.
For each shift, the individual must have:
coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks
addressed quality issues and anomalies caused by equipment failure and operator error
addressed team members’ health and safety requirements; including:
correct fit and use of personal protective equipment
correct use of machinery guards, including lock out and isolation
compliance with vehicle and pedestrian traffic control
monitored timely and accurate completion of workplace records, including:
production notes, including additions to products
machinery and equipment logs
workplace safety reports
effectively coordinated a batch change over according to workplace time requirements.
Evidence of Knowledge
An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
work orders and production schedules
general operating principles of machinery and equipment related to general cellar operations, including at least four of the following:
preparing wine cultures
fermentation
additions and finings
heat exchanging
transfer of juice and wine
vessels including tanks or barrels
pumps
inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes
features and functions of machinery, equipment, including:
manufacturer and workplace instructions for safe operation
control panels and ancillary controls, including manual operations mode
operating capacities, efficiencies and applications
constraints and other limiting factors
location and purpose of guards, rails and sensors
knowledge of maintenance required and action to take if maintenance services are not available
cleaning requirements
routine and non routine machine and equipment faults, and process for rectification
utility services, including electricity, water, compressed air, and inert gasses
equipment and vessels, including:
volume
processing capacity
openings, doors and seals
valves and process flow
line check authorisations and procedures
vessel maintenance, cleaning and sanitation, including oak storage
machinery and equipment checks, including:
prestart checks, including emergency stop checks
lock out and tag out
return to service after isolation
consumables, including:
cleaning products
water and gas supplies
additions and finings
typical problems related to consumables, including, insufficient supplies, preparation, quality and identification
staff welfare, including:
working conditions, including temperature, vibration, noise and dust
rostering, breaks, rest and fatigue management
product and process quality indicators, including:
baume
alcohol
carbon dioxide
temperature
oxidation
general cellar operations quality control requirements, processes and actions, including:
production and processing order specifications
methods used to check quality
common causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hot
common causes of clarification process quality issues and corrective action required
common causes of filtration process quality issues and corrective action required
planned sampling and testing associated with process monitoring and control
responding to machinery alerts and notifications
recording of results
records and reporting requirements, including:
quality
productivity
handover
health and safety
process information, including wine tracking
application of push through processes, including:
water
gas
wine or juice
product knowledge related to the batch being processed, including:
juice or wine variety
volume
the interrelationships between cellar operations and previous and subsequent wine making operations processes
product and process change over procedures and responsibilities
product batch identification and traceability requirements, including:
workplace requirements
client or receiver specifications
batch records
work health and safety hazards and controls, including:
awareness of the limitations of controls
personal protective equipment
entering and working in confined spaces, including training and authorisation
hazardous substances, including stored pressure, additions and finings, cleaning products, and gases
procedures and responsibility for reporting production and performance information
environmental issues and controls relevant to the process, including:
rework and reuse of products
water use and recycling
waste processing
energy usage
materials and manual handling procedures related to the general cellar processes.
Assessment Conditions
Assessment of the skills in this unit of competency must take place under the following conditions:
physical conditions:
a commercial winery
resources, equipment and materials:
machinery and equipment stipulated in the performance evidence
juice or wine stipulated in the performance evidence
specifications:
two batch orders stipulated in the performance evidence
workplace procedures for general cellar operations processes, machinery and equipment stipulated in the performance evidence
relationships:
team members and others stipulated in the performance evidence.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.
Foundation Skills
Skill | Description |
Reading | Interpret technical text and symbols in machinery operations manuals and procedures |
Writing | Complete quality reports using correct terminology |
Numeracy | Estimate and calculate known and expected volumes in litres, hectolitres and kilolitres Estimate and calculate quantity and time Measure and calculate flow rates, including volume per hour |
Oral communication | Use open and closed questions to gather information from team members Give clear instructions using industry terminology |
Sectors
Cellar Operations (CEL)