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Elements and Performance Criteria

1. Identify major stages in winemaking
   • Key activities in preparation of grapes for wine production are identified
   • Purpose and process of crushing, pressing, fermentation, maturation, fining, filtering, bottling and packaging are explained
   • Sequence of operations and key equipment used are correctly identified
   • Basic differences between red, white, fortified and sparkling wine processing are identified
   • Industry terminology is used to describe wine processing activity and wine features
2. Identify wine sales and marketing strategies and processes
   • Standard forms of wine packaging and labelling are identified
   • Range and purpose of labelling information are identified
   • Scope and purpose of different types of cellar door operations are identified
   • Major wine regions and wine types and styles in Australia are identified
   • Key features and market expectations of wine from different regions in Australia are described
   • Difference between domestic and export markets and marketing strategies and requirements are identified
   • Standard expert and consumer wine evaluation techniques and features are identified, including shows, reviews and tasting notes

Required Skills

Required skills

Note The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace Ability to identify the correct sequence of wine production stages types and purpose of fermentation processes equipment used in wine processing and storage typical bottling labelling and packaging of wine common marketing arrangements and advantages and disadvantages of each including cellar door sales mail order internet marketing and distribution through agents and wholesalers

Required knowledge

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace Knowledge of main stages of wine production and equipment used common bottling labelling and packaging used for wine nature of Australian wine market including domestic retail and direct selling and export markets wine industry terminology

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of the ability to describe major Australian wine regions common wine styles and grape varieties and their characteristics identify main features of domestic and export markets identify main production operation and sequence of operations for different wine types identify wine products and common marketing techniques used use wine industry terminology to communicate features and information about wine production
Context of and specific resources for assessment	Assessment may occur in a real or a simulated workplace where the assessee has access to personal protective clothing and equipment as required work procedures including advice on relevant company practices safe work practices food safety quality and environmental requirements instructions information specifications and schedules as required equipment services and corresponding information as required products and materials as required documentation and recording requirements and procedures
Method of assessment	This unit should be assessed together with other units of competency relevant to the function or work role
Guidance information for assessment	To ensure consistency in ones performance competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Wine related products	Wine related products may include: grapes or grape products, wine (all types and styles) fortifying spirits promotional merchandise, wine industry supplies (e.g. bottles, stoppers and casks) and services (e.g. personnel, expertise and analysis)
Wine types and styles	Wine types and styles include: red, white, fortified and sparkling wine and typical variations in quality and flavour caused by ageing and processing techniques
Equipment	Equipment may include: tanks transfer equipment filtration equipment crushing and pressing equipment fermentation vessels stills and retorts separators barrels process control equipment IT equipment bottling and packaging equipment

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