Accredited course Outline
Date retreived
23/07/2026 1:00 AM AWST
23/07/2026 1:00 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate III in Food Processing (Wine) Cellar Operations
Certificate III in Food Processing (Wine) Cellar Operations
Accredited course
National Code:
State Code:
4102
4102
TGA Status:
Draft
Draft
DTWD Status:
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
050303 - Viticulture
AQF Level
Certificate III in
Nominal Hours
990
Duration
Unspecified
Stream of Study
Complete "Other Skills" Course (3222)
Accredited Date
Expiry Date
VET Act Classifier
C
VET Act Conditions
Description
To provide the learner with skills and knowledge to attain the level of
competence which satisfies the requirements of the Certificate in Food
Processing (Wine) Cellar Operations to Level 3 of the Australian Standards
Framework (ASF).
Schedule
1. CORE
GENERIC (CORE) MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46698 | Calculation A | 20 | Module | |
| 46701 | Hygiene and Sanitation A | 30 | Module | |
| 46702 | Industrial Communication A | 40 | Module | |
| 46704 | Occupational Health and Safety A | 50 | Module | |
| 46705 | Quality Assurance A | 30 | Module |
2. CORE
SPECIALISED MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46764 | Additives and Finings A | 16 | Module | |
| 46765 | Cellar Cleaning | 4 | Module | |
| 46766 | Cellar Equipment A | 16 | Module | |
| 46768 | Gas and Chemical Usage | 8 | Module | |
| 46769 | Oak Handling A | 8 | Module | |
| 46770 | Tank Waxing A | 8 | Module | |
| 46713 | Transfer and Shift Loads A | 16 | Module | |
| 46772 | Wine Handling | 32 | Module | |
| 46773 | Winery Introduction | 4 | Module |
3. CORE
GENERIC (CORE) MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46719 | Hygiene and Sanitation B | 20 | Module | |
| 46720 | Hygiene and Sanitation C | 20 | Module | |
| 46722 | Industrial Communication B | 40 | Module | |
| 46723 | Occupational Health and Safety B | 20 | Module | |
| 46724 | Quality Assurance B | 20 | Module |
4. CORE
SPECIALISED MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46774 | Additives and Finings B | 8 | Module | |
| 46775 | Cellar Equipment B | 8 | Module | |
| 46777 | Fermentation | 16 | Module | |
| 46778 | Filtration (Coarse) A | 8 | Module | |
| 46779 | Filtration (Fine) A | 16 | Module | |
| 46797 | Heat Exchange A | 8 | Module | |
| 46798 | Ion Exchange A | 8 | Module | |
| 46799 | Oak Handling B | 8 | Module | |
| 46801 | Spirit Handling A | 16 | Module | |
| 46732 | Stocktake and Inventory | 8 | Module | |
| 46731 | Transfer and Shift Loads B | 24 | Module | |
| 46802 | Vintage Operations | 16 | Module | |
| 46738 | Workplace Training A | 16 | Module |
5. CORE
GENERIC (CORE) MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46739 | Hygiene and Sanitation D | 20 | Module | |
| 46740 | Industrial Communication C | 40 | Module | |
| 46741 | Occupational Health and Safety C | 20 | Module | |
| 46742 | Quality Assurance C | 20 | Module |
6. CORE
SPECIALISED MODULES
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 46803 | Additives and Finings C | 8 | Module | |
| 46804 | Basic Workshop Practice | 16 | Module | |
| 46805 | Cellar Equipment Functions | 16 | Module | |
| 46806 | Distillation | 24 | Module | |
| 46807 | Fermenting Principles | 24 | Module | |
| 46808 | Filtration (Coarse) B | 8 | Module | |
| 46809 | Filtration (Fine) B | 8 | Module | |
| 46810 | Heat Exchange B | 8 | Module | |
| 46755 | Introduction to Staff Supervsion | 32 | Module | |
| 46811 | Ion Exchange B | 8 | Module | |
| 46812 | Oak Handling C | 16 | Module | |
| 46813 | 46813 | Product Knowledge | 54 | Module |
| 46814 | Spirit Handling B | 8 | Module | |
| 46754 | Stocks and Supplies | 30 | Module | |
| 46815 | Tank Waxing B | 8 | Module | |
| 46816 | Vintaging Principles | 16 | Module | |
| 46817 | Wine Handling Principles | 24 | Module | |
| 46756 | Workplace Training B | 20 | Module |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| E082 | FDF30498 | Certificate III in Food Processing (Wine) | Qualification |
VET Info Notes
1. This course is the copyright of ACTRAC Products Ltd (APL). Training
providers who wish to deliver this program must obtain a copy of the curriculum
from APL in order to qualify for an ACTRAC site licence to use the curriculum
materials. Training providers must also be registered by their State
accrediting body.
2. The proponent for this course is the Department for Employment and
Training and Further Education (DETAFE), South Australia on behalf of the
National Food Industry Training Council (NFITC) and ACTRAC. The course is
accredited by the Accreditation and Registration Council of DETAFE, SA to 31
December, 1997. It has been placed on the National Register as code 0628.
3. Further information on this program may be obtained from Curriculum
Services at the WA Department of Training.
providers who wish to deliver this program must obtain a copy of the curriculum
from APL in order to qualify for an ACTRAC site licence to use the curriculum
materials. Training providers must also be registered by their State
accrediting body.
2. The proponent for this course is the Department for Employment and
Training and Further Education (DETAFE), South Australia on behalf of the
National Food Industry Training Council (NFITC) and ACTRAC. The course is
accredited by the Accreditation and Registration Council of DETAFE, SA to 31
December, 1997. It has been placed on the National Register as code 0628.
3. Further information on this program may be obtained from Curriculum
Services at the WA Department of Training.
No information