Application
This unit of competency describes the skills and knowledge required to communicate information on key characteristics of Australian wine production and the wine industry. It supports an introduction to the wine operations industry for basic wine grape growing (viticulture), cellar operations (wine making) and cellar door sales.
The unit applies to individuals who are new to the wine operations industry, including wine region tourism personnel and wine enterprise support staff who work alongside a supervisor in most situations and exercise limited autonomy.
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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Recognise major processes and stages of wine grape growing | 1.1 Identify major processes in wine grape growing 1.2 Relate processes to operational sequencing and timing 1.3 Recognise tasks and job roles associated with processes 1.4 Identify vintage operations, including picking and transportation 1.5 Use basic industry terminology when communicating during wine grape growing activities |
2. Recognise and relate the features of grapes to production activities | 2.1 Identify physiology of wine grapes related to production activities 2.2 Recognise key characteristics and growth phases of grape vines to seasonal production activities 2.3 Relate the impact of soil and climate on grape growing activities and grape quality 2.4 Identify key risks to successful grape growing 2.5 Recognise characteristics of varietal grape maturity and relate to harvesting activities |
3. Recognise wine grape varieties and Australian regions in which they are grown | 3.1 Recognise the major Australian wine regions and relate to wine production and grape growing 3.2 Recognise differences between major grape vine varieties and grape production |
4. Provide information on major stages in winemaking | 4.1 Recognise key activities in preparing grapes for wine production 4.2 Outline the purposes and processes of crushing, pressing, fermentation, maturation, fining, filtering, bottling and packaging of wines 4.3 Provide information on the sequence of operations and key equipment used for the production and storage of wine 4.4 Provide information on basic differences between red, white, fortified and sparkling wine production 4.5 Use industry terminology when providing information on wine processing and features to clients or customers |
5. Relate basic wine sales and marketing strategies and processes to wine enterprise operations | 5.1 Recognise standard ways of packaging and labelling wine 5.2 Interpret range and purpose of labelling information 5.3 Identify the scope and purpose of cellar door operations 5.4 Identify and compare major Australian wine regions, wine types and wine styles 5.5 Provide information on key features and market expectations of wine from different Australian regions 5.6 Identify the features, techniques and terminology used in standard wine evaluations |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Learning | Locate information required to develop knowledge and understanding of viticulture, wine making and sales |
Reading | Access and ccomprehend information from a variety of workplace documents |
Writing | Produce workplace documents using industry-based vocabulary |
Oral Communication | Provide industry-specific information to a range of audiences |
Sectors
Wine Operations (WIN)