Thanks to the input of experts across Australia, the coordination and leadership skills that are required of people working in cellar operations and bottling and packaging are now documented in new national units of competency.

The new units, a revised Certificate III in Wine Industry Operations and two new skill sets are published on the training.gov.au website, within the FBP Food, Beverage and Pharmaceutical Training Package. They are available for use by registered training organisations (RTOs).

These new units will help industry keep up with the high demand for Australian wines, capturing the skills required for managing bottling, packaging and cellar operations, in what is an increasingly sophisticated and automated environment.

The operation of large-scale wineries is becoming increasingly sophisticated, to keep up with the growing demand for Australian wines. Automation is changing the way work is done, with more complex equipment and systems now standard practice. Leading hands also require the skills to coordinate and lead the numerous temporary and casual workers that supplement this workforce during harvest and vintage.

Visit the project page for more information.

“We are pleased to see the availability of the five Coordinate Wine Operations units, as the industry relies heavily on casual workers during peak production times and these workers require training and coordination to perform to the levels required by industry. We also support the development of two new units related to high speed automated packaging processes as companies are increasing the levels of automation for their bottling and packaging lines. These new units reflect real work functions in the industry.” Henrik Wallgren, Business Services Manager, South Australian Wine Industry Association Incorporated