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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

National Certificate: Winemaking 
SAQA QUAL ID QUALIFICATION TITLE
63869  National Certificate: Winemaking 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 10105/14  2015-07-01  2018-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-06-30   2022-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
20510  National Certificate: Food and Beverages Processing: Wine Processing  Level 3  NQF Level 03  127  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

A person acquiring this qualification will be able to work in a winemaking environment by performing all the necessary processes applicable to his/her work environment, from intake of the raw material (grapes) to winemaking and presentation of the final product (wine) for packaging/bottling. By applying quality control practices throughout the process, the learner will contribute to the quality assurance and food safety requirements of the final product.

A person acquiring this qualification will also be able to operate equipment applicable to the relevant winemaking process. Portable competencies such as performing quality control practices and knowledge about introductory microbiology and heating and cooling media will also be obtained. The person will be able to apply all relevant personal safety and food safety practices during the performance of his/her tasks.

This qualification will allow a person to have access to education, training and career paths within the winemaking industry, ensuring learning mobility and progression on the framework through articulation with other qualifications. This qualification will enhance the social, economic and personal development of the learner, as well as the sustainability and productivity of the winemaking industry. The qualification will accelerate the redress of past unfair discrimination in education, training and employment opportunities.

Rationale:

This qualification reflects the current and future workplace-based needs of the winemaking industry that are expressed by both employers and employees.

Typical learners will be:
  • Persons who are currently working in a winemaking environment who have not received any formal recognition for their skills and knowledge.
  • Learners with a broad knowledge and skills base in food handling practices who want to specialise in the winemaking industry.
  • New entrants who want to develop employable skills in the winemaking industry.

    This qualification is a direct outcome of an analysis of the former National Certificate in Food and Beverage Processing: Wine Processing NQF Level 3 (NLRD 20510), which came to the end of its three-year lifespan.

    This qualification aims at providing formal recognition for competencies already obtained and will continue to do so by providing recognition to current workers in the winemaking industry. In addition, this qualification provides the new learner with the opportunity to obtain competencies in winemaking within the workplace, as well as in quality control and food safety practices, which will ensure wine products that are healthy and safe for human consumption. In this way, value is added to workers' employability and competence and the sustainability of the winemaking industry is improved.

    This qualification provides the learner with competencies to be employed within different careers within the winemaking industry, as well as the flexibility to pursue careers within other sectors of the food industry (see Articulation Possibilities). Besides winemaking, the range of electives will allow the individual the opportunity to pursue careers within quality control, as well as to be introduced to some principles of team management, generic management and small business development. Skilled workers are one of the key players in better manufacturing standards and productivity, which may increase business prosperity. This qualification will assist in social and economic transformation. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    A knowledge, comprehension and application of language at NQF Level 2 or equivalent; and mathematics, natural science and technology principles at ABET Level 3 or equivalent.

    Recognition of Prior Learning:

    This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. Evidence can be presented in a variety of forms, including previous international or local qualifications, reports, testimonials, mentoring functions performed, portfolios, work records and performance records. As such, evidence should be judged according to the general principles of assessment. Learners who have met the requirements of any unit standard that forms part of this qualification may apply for recognition of prior learning to the relevant ETQA. The applicant must be assessed against the specific outcomes and assessment criteria for the relevant unit standards. A qualification will be awarded should a learner demonstrate that all the exit level outcomes of the qualification have been attained.

    Access to the Qualification:

    Open to any person. 

    RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
  • All the unit standards in the Fundamental component (36 credits) are compulsory.
  • All the unit standards in the Core component (61 credits) are compulsory.
  • In addition, the learner must choose at least 23 credits from the Elective component. 

  • EXIT LEVEL OUTCOMES 
    1. Maintain and apply food safety, personal safety and quality control practices in a winemaking environment.

    2. Process raw material (grapes) into juice for fermentation (vinification).

    3. Perform the vinification process through fermentation and post-fermentation processes.

    4. Work with and interpret numbers and shapes in a winemaking environment.

    5. Communicate in variety of ways in a winemaking environment.

    Critical cross-field outcomes have been addressed by the exit level outcomes as follows:

    Qualifying learners can:

    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Maintaining and applying food safety, personal safety and quality control practices in a winemaking environment; Evident in Exit Level Outcome 1.
  • Problem solving during processing and manufacturing tasks; Evident in Exit Level Outcome 2 and 3.

    Work effectively with others as a member of a team, group, organisation or community by:
  • Applying team-work during maintenance, personal and product safety practices and winemaking procedures; evident in Exit Level Outcome 2, 3 and 4.
  • Co-ordinating one's work with that of others in the direct surrounding area; Evident in Exit Level Outcome 2 and 3.

    Organise and manage oneself and one's activities responsibly and effectively by:
  • Planning one's activities; Evident in Exit Level Outcome 2 and 3.
  • Keeping organised, legible, coherent and focused records; Evident in Exit Level Outcome 5.

    Collect, analyse, organise and critically evaluate information by:
  • Performing quality control practices and evaluating the results; Evident in all Exit Level Outcome.
  • Keeping organised, legible, coherent and focused records; Evident in Exit Level Outcome 5.

    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reading and interpreting quality control documentation; Evident in Exit Level Outcome 5.
  • Gathering and applying information regarding knowledge, processes and procedures in a winemaking environment; Evident in Exit Level Outcome 5.
  • Keeping organised, legible, coherent and focused records; Evident in Exit Level Outcome 5.

    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to health and safety regulations; Evident in Exit Level Outcome 1, 2, 3 and 4.
  • Performing quality control practices and evaluating the results; Evident in all Exit Level Outcomes.

    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
  • Problem solving during processing and manufacturing tasks; Evident in Exit Level Outcome 2 and 3.
  • Reporting poor food safety, personal safety and hygiene conditions; Evident in Exit Level Outcome 1.
  • Identifying poor quality products and reporting it; Evident in Exit Level Outcome 2, 3 and 4.

    Contribute to the full personal development of each learner and the social and economic development of the society at large by:
  • Maintaining and applying food safety, personal safety and quality control practices in a winemaking environment; Evident in Exit Level Outcome 1.
  • Processing raw material (grapes) into juice for fermentation (vinification); Evident in Exit Level Outcome 2.
  • Performing the vinification process through fermentation and post-fermentation processes; Evident in Exit Level Outcome 3.
  • Working with and interpreting numbers and shapes in a winemaking environment; Evident in Exit Level Outcome 4.
  • Communicate in variety of ways in a winemaking environment; Evident in Exit Level Outcome 5. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Knowledge and comprehension of the concept of microbiology and the effect of micro-organisms on personal health, hygiene and food and beverage product safety are applied according to standard food and beverage microbiological principles.
  • Quality control practices are performed in the winemaking environment according to the quality assurance policy and standard operating procedures.
  • Knowledge and comprehension regarding personal safety practices in a winemaking environment are applied according to standard operating procedures, safety requirements and current legislation.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Raw material (grapes) is received for winemaking according to standard operating procedures.
  • Grapes are destalked and crushed for winemaking according to standard operating procedures.
  • Grape mash is cooled according to standard operating procedures.
  • Grape juice is separated from solids according to standard operating procedures.
  • Knowledge and comprehension of cooling media is applied according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Planning for fermentation, as well as personal, equipment and product preparations are done according to standard operating procedures.
  • Quality control practices are performed in the specific context of the learner's work environment and according to the quality assurance policy and standard operating procedures.
  • Fermentation is performed according to standard operating procedures.
  • Knowledge and comprehension of heating and cooling media is applied according to standard operating procedures.
  • Fermented product is processed further into final wine products according to standard operating procedures.
    >Range: Processing refers to any combination of the following:
    > Clarifying through settling, racking, fining and centrifugation.
    > Clarifying through filtering.
    > Flash pasteurisation.
    > Transfer and blending/fortification.
    > Stabilisation.
    > Wood maturation.
    > Cap Classique procedures.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Analytical and quality control parameters are measured, interpreted and controlled within the winemaking environment.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing parameters are set, monitored and controlled according to standard operating procedures.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Effective verbal communication is demonstrated during working with peers, colleagues and members of management.
  • Quality control documentation is read and interpreted for application in further processing.
  • Processing reports, records and documentation are identified, understood, organised, interpreted and presented in a legible, focused and coherent manner.
  • Information is gathered and applied regarding knowledge, processes and procedures within a winemaking environment.

    Integrated Assessment:

    The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a learner is able to perform all the necessary processes applicable to his/her work environment, from intake of the raw material (grapes) to the final product ready for packaging/bottling.

    The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies demonstrated. Assessment methods and tools must be designed to determine the whole person development and integration of applied knowledge and skills.

    Applicable assessment tool(s) must be used to establish the foundational, reflexive and embedded knowledge applied to solve problems.

    A detailed portfolio of evidence is required to prove the practical, applied and foundational competencies of the learner.

    Assessors should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

    The exit level outcomes of this qualification can be assessed in one application.

    Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. 

  • INTERNATIONAL COMPARABILITY 
    Training programmes and best practices of the following leading countries in the winemaking sector were compared:
  • Argentina.
  • Italy.
  • France.
  • Australia.
  • New Zealand.
  • California.
  • Germany.

    No information could be found for Africa.

    Argentina:

    The College of Agricultural Science - The National University of Cuyo - Mendoza:

    The College of Agricultural Sciences, belonging to the National University of Cuyo, offers courses in viticulture and oenology and an undergraduate level, as well as a Master of Science degree programme in Viticulture and Oenology. The latter originated as a result of increasing demand for technology from the wine industry.

    The content includes:
  • Viticulture.
  • Physiology of the vine.
  • Vine genetics.
  • Raw materials.
  • Sanity and protection of the vineyard - plagues.
  • Characteristics of the vines.
  • Wine and human health.
  • Viticulture economy and sociology.
  • Viticulture regulations and law.
  • Oenology (microbiology).
  • Viticulture engineering.
  • Winemaking technology.
  • Methodology.
  • Treatment and conservation of grapes and musts.

    The National Institute for Agricultural Technology - Mendoza:

    The National Institute for Agricultural Technology (Instituto Nacional de Technologia Agropecuaria, or INTA) offers regular tuition on agribusiness, wine, and equipment for both sectors.

    The Agriculture Experimental Station Mendoza, part of INTA, also offers courses on viticulture and oenology. Every September the Station offers a wine tasting course at its Centre of Oenological Studies. A "Superior Wine Tasting Course" was also introduced and covers a variety of topics related to the wine tasting practice over 12 days. The National Technological University for the Mendoza Region also offers a degree in oenology.

    Alta Direccion - Escuela de Negocios (ADEN) - Mendoza:

    ADEN offers two courses:

    Graduate Course in Wine Management:

    This course is directed at managerial professionals who want to guide their career towards the wine sector. The programme is presented in the form of weekly classes in theory and practice, case studies and integrative final experience with activity in winery.

    The contents include:
  • World wine industry overview and wine projects evaluation.
  • Wine marketing, accounting and finances for cellars.
  • Managing of cellar operations.
  • Human resources in the wine industry.
  • Commercialisation of wines.
  • Winemaking and their styles; quality of wines.

    Seminar of International Commercialisation of Wines:

    Contents include:
  • International commercialisation of wines.
  • Techniques and operative instruments of international trade.
  • Construction of the international mix.
  • Searching of markets.
  • Regulatory barriers.
  • Export and international prices.
  • Documentation.

    MAZA University, School of Oenology and Agribusiness - Mendoza:

    Strategic Management of Wines:

    This programme is directed at professionals, technicians and managers of the wine industry and has the following content:
  • Strategies of wine operations.
  • Location and productive infrastructure of vineyards and cellars.
  • Operations of vineyards and planning activities.
  • Administration and planning of productive processes of the wine.
  • Selection and evaluation of equipment.
  • Handling of capacity in cellar and outsourcing.
  • Process control of vineyards and cellars.
  • Integral logistics strategic and operative administration.
  • Supply chain management.
  • Administration of inventories and warehouses.
  • Production systems.
  • Wines traceability.
  • Total productive maintenance.
  • Legislation and standards.
  • Board of operative command, system of administration indicators.
  • System for administration of information.

    Strategic Marketing and Export of Wines:

    This programme is directed at professionals, technicians and managers in general and has the following content:
  • Strategic marketing of wine.
  • Analysis of national and international markets.
  • Consumers behaviour and valuation.
  • Entrance strategies to international markets.
  • External trade operation.
  • Product strategies and packaging.
  • Price and relationship with product quality.
  • Integrated promotion programmes.
  • Distribution channels and commercial logistics.
  • Commercial plans for wine business.

    Oenology Degree:

    Content:
  • Acquisition of techniques of winemaking and other products of the grape.
  • Physical and chemical analyses.
  • Organising and advice to wineries.
  • Directing and conducting scientific and technical investigations.
  • Studying and projecting winery business.
  • Directing, organising and advising suppliers of services and inputs of the wine industry.
  • Having a global vision of the national and international wine industry.

    Clearly the programmes offered by the first two institutions are more focused on viticulture and oenology on higher educational levels, whereas the latter two institutions direct their programmes more towards management and marketing in the wine industry. Vocational training is not formalised, as through this qualification, but rather takes place by means of experiential learning and influences from international investors and consultants from France, Italy, Chile and the united States, who came on board after the economic downfall of Argentina's currency in 2002. Young graduates tend to be taken up easily within the industry.

    Italy:

    In the last few years the wine sector in Italy has been characterised by a strong expansion in terms of production and consumption, as well as the consumer's preference towards a quality and territorial-linked product. These trends led to an increase of competitiveness among the wine farms, which are now expressing the need of new professional consultants, with specific managerial and marketing skills, capable of interacting both on the global market and with the more and more demanding consumers.

    The town of Florence, in first place, tried to give an answer to the wine farms' requests. In fact, starting from its own experience, in which tradition, quality and entrepreneurship have always meant the reason of the worldwide success of its typical productions, Florence promoted the first high level Italian post-degree initiative in this direction, setting up the Master in Wine Management.

    The commitment of the province of Florence in setting up the above-mentioned programme has been undertaken during the inauguration of the great Wine Capitals Global Network at "WINEXPO" in 1999 in Bordeaux. By undersigning an Agreement, the town of Florence joined Great Wine Capital Global Network together with Bordeaux, Oporto, San Francisco, Melbourne, Santiago de Chile, Bilbao and Cape Town (all important economic and cultural metropolis on the international panorama of viticulture and oenology. With regards to education and training, one of the main objectives of the Great Wine Capitals Global Network is the promotion of academic exchanges in order to increase the participation of the educational institutions in the international scenario.

    The University of Florence is able to give a qualified contribution to the above-mentioned aim of the Network, by means of high profile educational courses and as the answer to a widespread need for skilled experts.

    The First Specialisation Course covered basic elements of viticulture, oenology and the general wine sector, problem solving, features of the wine farms and enterprises, quality, wine testing and the international wine market. The course was later transformed into a University Master, which had the aim of giving a professional updating for the expert already operating in the wine sector and to train new entrants.

    The content of the Master includes:
  • Technical and economic aspects.
  • Wine production and commercialisation.
  • Qualitative aspects of the product.
  • Characteristics of the enterprises in the sector.
  • Enterprises' strategies.
  • Management control.
  • Business finance.
  • Marketing of vine products.

    During the first four years, more than 70% of the learners were able to find a job in important enterprises of the sector, showing the effectiveness of this educational method, strongly driven by the market. Moreover, this positive result highlights the importance of planning among the promoting State Body, Universities and the enterprises in the sector, in order to identify the correct and winning educational strategies on which it is necessary to invest in the future to stay competitive.

    However, as in Argentina, vocational training is not formalised as through this qualification. Although the Master programme covers aspects of winemaking, it is on high educational level and focus strongly on marketing and management, which is different than the focus of this qualification.

    France:

    Vine and Wine Training and Research - Bordeaux:

    To satisfy the needs of a sector which has a relevant economic importance and significant reputation, Bordeaux proposes a whole selection of training to cover the entire industry. Furthermore, a vine and wine research centre has been established since 1991 which, in 1996, became a Federating Research Institute for vine and wine sciences.

    The four Bordeaux universities, several engineering schools, a business school and research organisations all contribute to the great quality of Bordeaux vine and wine science.

    Moreover, a Vine and Wine Institute is in progress of creation in Bordeaux and it will group together all the university training courses about the vine-growing and winemaking sector.

    Bordeaux Wine School:

    The Bordeaux Wine School was set up a few years ago with the vision of offering courses for wine lovers, with the focus on wine tasting.

    Again, the focus of the above-mentioned programmes is different than the aim of this qualification.

    Australia:

    Benchmarking was done against the Australian Qualifications Framework (AQF). A Winemaking Certificate II and III in Food Processing (Wine) - Cellar Operations were found. These courses were designed to provide participants with skills and knowledge to enable them to operate under limited supervision as skilled cellar door operations personnel across a wide range of winery activities. Learners graduating from the Certificate III may continue with the Diploma in Winemaking.

    The content of the Certificate II and III is as follows:

    Certificate II:
  • Effective performance in the workplace.
  • Food safety practices.
  • Health and safety.
  • Quality and implementation of quality systems.
  • Communication and mathematics.
  • Presenting and applying information.
  • Sampling.
  • Additions and finings.
  • Inert gas handling.
  • Oak handling and wine transfer.
  • Cleaning and sanitising.
  • Crushing, fermentation and must draining.
  • Pressing.
  • Heat exchanging.
  • Stock handling.

    Certificate III:
  • OHS policies and procedures (monitoring the implementation).
  • Quality and food safety programmes ((monitoring the implementation).
  • Reporting on workplace performance.
  • Fine filtration.
  • Pressure leaf filtration.
  • Product knowledge applied to organise work operations.
  • Environmental management policies and procedures (mentoring the implementation).
  • Setting up a production/packaging line for operation.

    Other industry streams of the Certificate II and III in Food Processing (Wine) are possible by choosing units across streams, namely Wine Grape Growing, Laboratory, Bottling and Packaging, and Cellar Door Sales. Although the quality and food safety aspects of these Certificates are coming to the front more strongly, it compares well with this qualification.

    In addition, the following institutions in Australia offer training related to winemaking:

    Wine Technology and Marketing - Melbourne:

    This institution offers training for the expanding wine industry in marketing, business and finance, as well as knowledge and understanding of viticulture and the winemaking involved in producing the unique wines of Australia.

    The Diploma and Master courses in Wine Technology and Marketing at Monash University use an integrated approach to cover all of the many facets involved in wine business enterprises - from the production of grapes, through to winemaking, to wine marketing and distribution in the local and international export markets.

    Australian College of Wine (ACW):

    The ACW is a world class wine industry education and research facility and provides quality training in viticulture, winemaking, wine evaluation and wine marketing. It is unique in Australia in that it offers a range of programmes from intensive short courses to Certificate and Diploma level studies. The courses are designed for those already working in the industry and wanting to upgrade their skills, as well as for those looking to enter the industry. This system correlates well with the South African version.

    Australian and International Agricultural Exchange:

    This programme focuses on agricultural training for exchange students.

    New Zealand:

    On the New Zealand National Qualifications Framework (NZNQF), the National Certificates in Hospitality (Level 3 and Level 4) included the following winemaking-related unit standards:
  • Produce blended bulk wines.
  • Clean bulk wine tanks using automated equipment.
  • Move yeast lees from bottle-fermented sparkling wines by riddling manually.
  • Move yeast lees from bottle-fermented sparkling wines by disgorging.
  • Prepare and wax wine tanks.
  • Transfer bottle-fermented sparkling wines using automated equipment.
  • Prepare and recondition oak wine barrels.
  • Determine wine styles and characteristics using sensory evaluation.
  • Use and maintain winery plant.

    In addition, the National Certificates in Food and Related Products Processing (Level 3 and Level 4) with the sub-field and domain of Food Production (Beverages) contained the following unit standards related to winemaking:
  • Transfer and racking.
  • Handling of yeast lees.
  • Pressing of grapes and juice extraction.
  • Acetifying alcohol.
  • Cap Classique procedures.
  • Cleaning and sanitising.
  • Knowledge of raw materials, mixing and blending.
  • Yeast fermentation and microbiology.
  • Maturation and storage of wine.
  • Filtration, filtering and clarifying.
  • Blending.
  • Engineering.
  • Operations control by means of computerised systems.
  • Preparing and waxing wine tanks, preparing and reconditioning oak wine barrels.
  • Propagating and distributing seed cultures for fermentation.
  • Sensory evaluation of wines.

    The latter NZNQF qualifications therefore correlate well with this South African version:

    Other, non-NQF based qualifications (so-called KiwiQuals) offered by institutions in New Zealand includes:
  • Certificate in Grape Growing and Winemaking, Level 4 (Wine management, establishing a vineyard, wine technology, wine analysis, small scale winemaking, winery establishment, winery engineering, sanitation and cellar safety).
  • Certificate in Viticulture and Wine Production, Level 4 (pruning, marketing and wine production process).
  • Certificate in Viticulture and Winemaking, Level 4 (viticulture, grape harvest, winemaking at technician level, wine technology, microbiology, analysis, winery operations, sensory evaluation, vineyard operations and vine physiology).
  • Certificate in Wine, Level 4 (Viticulture, grape growing, establishment and maintenance of a vineyard, winemaking methods, analysis, sensory evaluation, marketing and management).
  • Diploma in Viticulture and Wine Production, Level 5 (Viticulture, soil studies, weeds, pests and diseases, science and engineering, irrigation, wine production and technology, business information systems, communications, marketing and human resource management).
  • Diploma in Wine Science, Level 6 (Botany, chemistry, microbiology, viticulture, biochemistry, metabolic biochemistry, plant physiology, wine evaluation and wine production).
  • Graduate Diploma in Viticulture and Oenology, Level 7 (Viticulture, viticultural science, grape pest and disease management, wine quality assessment, wine chemistry and technology, vineyard and winery management, winery equipment and structures).

    The trend in the above-mentioned qualifications is to combine the viticulture and winemaking skills, whereas this qualification focuses on the winemaking component only.

    California:

    The Napa Valley College in San Francisco offers training programmes for viticulture and oenology for the North Coast wine industry. The Certificate in Viticulture and Winery Technology consists of production-oriented courses in viticulture and winemaking. The Certificate in Wine Marketing and Sales is a mix of viticulture, winemaking and business courses. Certificate programmes may be modified to meet the career goals of the individual learner. The Associate of Science in Viticulture and Winery Technology degree allows the learner to specialise in either viticulture, winemaking or wine marketing and sales.

    The winemaking option includes the following topics, pitching it at a slightly higher level than this qualification:
  • Fundamentals in oenology.
  • Laboratory analysis.
  • Introduction to chemistry.
  • Language and mathematics.
  • Wines of California.
  • Sensory evaluation of wine.
  • Introduction to biology.
  • Introduction to organic and biological chemistry.
  • Wines of the world.
  • Advanced winemaking.
  • Fall winery operations.
  • General viticulture.
  • Winery management.
  • Fundamentals of wine chemistry and microbiology.
  • Spring winery operations.

    Germany:

    Although no information could be fund about specific vocational training towards winemaking in Germany, this country does implement a very pertinent vocational training system. When leaving schools, 70% of German students take a course of vocational training, mostly within their so-called "dual system". This system combines practical, on-the-job training with theoretical instruction at a part-time vocational school. Through their close cooperation, private business, industry and the public sector are sharing responsibility: Training regulations are drawn at federal level, while the states oversee the vocational schools.

    There are three types of vocational schools in Germany:

    Part-time vocational schools (Berufsschulen):

    In the dual system, the vocational schools complement the training received in a company. Trainees attend a part-time vocational school one or two days a week for three years. The schools teach general subjects and theories that are easier understood in the classroom than at work. Usually about 40% of the school work is in basic academic subjects such as languages, mathematics and sciences and about 60% in subjects directly related to the chosen profession. Performance is assessed in an exam and documented by a certificate issued mostly by the chamber of industry and commerce.

    The full-time vocational school (Berufsfachschule):

    This school offers courses lasting one to three years. These can be part of an apprenticeship or even replace an apprenticeship entirely.

    The vocationally oriented upper secondary school (Fachoberschule):

    This school admits students with an intermediate school certificate. Courses cover theoretical instruction as well as training workshops and on-the-job training. They generally last two years and qualify participants for the specialised college (Fachhochshule).

    On-the-job training (apprenticeships), last between two and three and a half years, depending on the complexity of the occupation. During this period, the apprentice earns a training allowance. The professional requirements that have to be learned during the vocational training are spelled out in training regulations. Based on proposals from the business associations and trade unions, these regulations are regularly revised and updated. The training concludes with an examination conducted by a board of examiners, generally organised by the local chamber of industry and commerce. On the board of examiners are representatives of employers as well as vocational school teachers.

    Although no company is obliged to provide training, over 500 000 firms in all branches of the economy, including the independent professions and the public service, provide vocational training. Larger enterprises have their own training workshops, but smaller firms train their apprentices right on the job. Very specialised firms pool their resources and send their apprentices to inter-company training centres in order to broaden their vocational skills.

    Conclusion:

    The above system therefore compares well with the NQF based education and training system of our country. 

  • ARTICULATION OPTIONS 
    This qualification provides horizontal articulation (through Exit Level Outcome 1) with other NQF Level 3 National Certificates in Food and Beverage Processing. Further horizontal articulation exists with the new National Certificate in Spirits Production NQF Level 3.

    This qualification articulates vertically with the Further Education and Training Certificate in Generic Management NQF 4 (NLRD 57712), as well as with the General Education and Training Certificate in Food and Beverage Handling Processes NQF 1 (NLRD 58026). 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered as an assessor and moderator respectively with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this qualification must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes and the integrated competence described in the qualification.
  • Anyone wishing to be assessed against this qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the following are essential:
  • Anyone assessing a learner against this qualification must be registered as an assessor with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • The applicant needs well-developed interpersonal skills, as well as subject matter and assessment experience.
  • The applicant should have completed this qualification OR a similar qualification than this one at NQF Level 3 or higher, with a minimum of 12 months field experience after he/she has completed the qualification. 

  • REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    NOTES 
    This qualification replaces qualification 20510, "National Certificate: Food and Beverages Processing: Wine Processing", Level 3, 127 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02 
    Core  120242  Demonstrate an understanding of heating and cooling media in a food-manufacturing environment  Level 2  NQF Level 02 
    Core  259148  Receive raw material for winemaking  Level 2  NQF Level 02 
    Core  259160  Clarify wine by means of a physical or physical-chemical process  Level 3  NQF Level 03 
    Core  120235  Demonstrate an understanding of the concept of microbiology in a food handling environment  Level 3  NQF Level 03 
    Core  259147  Ferment grape juice for winemaking  Level 3  NQF Level 03  10 
    Core  259149  Operate a grape mash cooler  Level 3  NQF Level 03 
    Core  259158  Operate grape destalking and crushing plant  Level 3  NQF Level 03 
    Core  119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03 
    Core  259165  Separate grape juice and solids for winemaking  Level 3  NQF Level 03 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  119457  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  119467  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  120405  Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system  Level 2  NQF Level 02 
    Elective  259171  Maintain wooden barrels for winemaking or spirits production  Level 2  NQF Level 02 
    Elective  252435  Apply basic invoicing and accounting principles  Level 3  NQF Level 03 
    Elective  244574  Apply knowledge of HIV/AIDS to a specific business sector and a workplace  Level 3  NQF Level 03 
    Elective  244611  Apply problem-solving techniques to make a decision or solve a problem in a real life context  Level 3  NQF Level 03 
    Elective  8025  Controlling and locating stock  Level 3  NQF Level 03 
    Elective  259159  Evaluate the sensory quality of wine products  Level 3  NQF Level 03 
    Elective  259167  Filter wine by means of an automated or semi-automated process  Level 3  NQF Level 03 
    Elective  242814  Identify and explain the core and support functions of an organisation  Level 3  NQF Level 03 
    Elective  242812  Induct a member into a team  Level 3  NQF Level 03 
    Elective  14665  Interpret current affairs related to a specific business sector  Level 3  NQF Level 03  10 
    Elective  120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system  Level 3  NQF Level 03 
    Elective  120234  Pasteurise, thermise or vaccreate a liquid food product by means of a plate or tubular heat exchanger  Level 3  NQF Level 03  12 
    Elective  259164  Perform Cap Classique production procedures  Level 3  NQF Level 03 
    Elective  9913  Perform first line maintenance  Level 3  NQF Level 03  14 
    Elective  259161  Perform wine or spirits wood maturation  Level 3  NQF Level 03 
    Elective  259157  Perform wine stabilisation procedures  Level 3  NQF Level 03 
    Elective  259162  Perform wine transfer and blending  Level 3  NQF Level 03 
    Elective  116940  Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem  Level 3  NQF Level 03 
    Elective  116942  Use a GUI-based word processor to create merged documents  Level 3  NQF Level 03 
    Elective  117241  Develop a business plan for a small business  Level 4  NQF Level 04 
    Elective  242821  Identify responsibilities of a team leader in ensuring that organisational standards are met  Level 4  NQF Level 04 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Distell (Pty) Ltd. 
    2. Wine Training South Africa 



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