SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Occupational Certificate: Winemaker's Assistant 
SAQA QUAL ID QUALIFICATION TITLE
116275  Occupational Certificate: Winemaker's Assistant 
ORIGINATOR
Development Quality Partner - FoodBev (Man, Eng) 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Occupational Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  153  Not Applicable  NQF Level 04  Regular-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered  SAQA 10128/20  2020-03-20  2025-03-20 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-03-20   2029-03-20  

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 does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of this qualification is to prepare a learner to operate as a Winemaker's Assistant. The Winemaker's Assistant assists a Winemaker in the execution of the winemaking process in a cellar.

A qualified learner will be able to:
  • Perform work activities through receiving, de-stalking, crushing and mash cooling of grapes in the production of clarified juice for wine making.
  • Perform work activities in the alcoholic fermentation of grape juice into young wine.
  • Perform work activities in the maturation and clarification of wine for bottling.
  • Monitor and control wine making process flow within occupational safety, health and quality requirements.

    Rationale:
    The wine industry of South Africa has identified the need for a Winemaker's Assistant qualification. This qualification is aimed at employees who have worked in the wine industry, specifically in small wine cellars, where they have accumulated the required skills and developed experience over a long period of time, but have not been able to obtain a recognised qualification, and unemployed youths.

    The benefits from the qualification will improve the qualifications of cellar employees, provide employment, improve wine yield and quality for small wine cellars, uplift the communities and enable employees to gain access to further higher education qualifications. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    RPL for Access to the External Integrated Summative Assessment.
    Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of results or by certifying a work experience record.

    RPL for Access to the Qualification:
    Accredited providers and approved workplaces may recognise prior learning against the relevant access requirements.

    Entry Requirements:
  • NQF Level 4 with Mathematical Literacy. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification is made up of the following compulsory Knowledge, Practical Skill and Work Experience Modules:

    Knowledge Modules:
  • Knowledge, 213204-001-00-KM-01, Clarified Juice Production for Winemaking, Level 4, 30 Credits.
  • Knowledge, 213204-001-00-KM-02, Fermentation of Grape Juice into Young Wine, Level 4, 12 Credits.
  • Knowledge, 213204-001-00-KM-03, Final Preparation of Wine for Packaging, Level 4, 20 Credits.
  • Knowledge, 213204-001-0O-KM-04, Monitor and Control the Wine Making Process, Level 4, 16 Credits.
    Total number of credits for Knowledge Modules: 78.

    Practical Skill Modules:
  • Practical Skills, 213204-001-00-PM-01, Receive Harvested Grapes, Level 4, 3 Credits.
  • Practical Skills, 213204-001-00-PM-02, Operate De-stalking and Crushing Plant, Level 4, 4 Credits.
  • Practical Skills, 213204-001-00-PM-03, Operate Grape Mash Cooler, Level 4, 3 Credits.
  • Practical Skills, 213204-001-0O-PM-04, Separate Grape Juice Solids to Produce Clarified Juice for Winemaking, Level 4, 2 Credits.
  • Practical Skills, 213204-001-0O-PM-05, Ferment Grapes into Young Wine, Level 4, 8 Credits.
  • Practical Skills, 213204-001-00-PM-06, Clarify Wine for Further Processing, Level 4, 4 Credits.
  • Practical Skills, 213204-001-00-PM-07, Mature Wine for Further Processing, Level 4, 3 Credits.
  • Practical Skills, 213204-001-00-PM-08, Blending Wine for Further Processing, Level 4, 4 Credits.
  • Practical Skills, 213204-001-00-PM-09, Stabilise Wine for Further Processing, Level 4, 2 Credits.
  • Practical Skills, 213204-001-0O-PM-10, Finalise Wine for Further Processing, Level 4, 2 Credits.
  • Practical Skills, 213204-001-00-PM-11, Control the Operation of the Vinification Process, Level 4, 8 Credits.
    Total number of credits for Practical Skill Modules: 43.

    Work Experience Modules:
  • Work Experience, 213204-001-00-WM-01, Processes and Procedures for Producing Clarified Grape Juice for Further Vinification Using Different Methods, Techniques and Equipment, Level 4, 8 Credits.
  • Work Experience, 213204-001-00-WM-02, Processes and Procedures for Fermenting Clarified Grape Juice for Further Vinification Using Different Methods, Techniques and Equipment, Level 5, 8 Credits.
  • Work Experience, 213204-001-00-WM-03, Process and Procedures for Finalising Wine for Bottling Using Different Methods, Techniques and Equipment, Level 5, 8 Credits.
  • Work Experience, 213204-001-00-WM-04, Process and Procedures for Controlling Quality in a Wine Cellar, Level 4, 8 Credits.
    Total number of credits for Work Experience Modules: 32. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Analyse the quality and assess the cultivar of a range of grapes.
    2. Ferment grape juice to produce young wine.
    3. Blend wine by operating pumps to fill, extract and transfer wine into or to and from holding tanks.
    4. Finalise wine for bottling by filtration. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Quality of the grape is analysed through sensory evaluation of grape skins and pulp.
  • A range of cultivars are identified through sensory evaluation of bunch grapes, the leaf, the colour of the grape and thickness of the grape skin.
  • The quality of the grape is assessed by means of sampling and analytical techniques.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Process of fermentation is explained utilising knowledge and understanding of fermentation theory.
  • Fermentation is completed by monitoring temperature, speed, sugar, adding nutrients, operating the wine press and by inoculating the fermented juice with yeast and by incorporating additives.
  • The roles of nutrients and additives are explained utilising knowledge and understanding of fermentation theory, different grape cultivars and wine types.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • The rationale for blending wine is explained utilising knowledge and understanding of wine making chemistry and the principles of blending wine.
  • Wine is blended to a recipe by pumping, transferring and extracting between tanks in a cellar.
  • The quality of the blended wine is evaluated through sampling and analysing techniques.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Stabilisation and maturation methods are explained utilising knowledge and understanding of vinification theory and concepts.
  • Wine is finalised through the operation of filtration equipment.
  • First line maintenance is performed on vinification equipment.

    Integrated Formative Assessment:
    The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the Integrated External Summative Assessment.

    Integrated Summative Assessment:
    An External Integrated Summative Assessment, conducted through the relevant QCTO Assessment Quality Partner is required to issue this qualification. The External Integrated Summative Assessment will focus on the exit level outcomes and associated assessment criteria. 
    		•

    INTERNATIONAL COMPARABILITY 
    Training programmes and best practices of Argentina and Italy in the winemaking sector were compared. International qualifications for assistant winemakers could not be found but they need to follow the same standards as the winemaker for their specific area of work thus it was decided to compare with components of the Winemaker's qualifications.

    Argentina:
    The College of Agricultural Sciences, belonging to the National University of Cuyo, offers courses in viticulture and oenology at an undergraduate level, as well as a Master of Science degree programme in viticulture and oenology.

    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 (Institute 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 it 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.

    Conclusion:
    The Winemaker's Assistant qualification is a very small component of the qualifications it is being compared to and does not consist of a formal qualification in the selected country. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
    This qualification articulates horizontally to the following qualification:
  • Further Education Training Certificate: Food Manufacturing Management, NQF Level 4.

    Vertical Articulation:
    This qualification articulates vertically to the following qualification:
  • Diploma: Food Technology, NQF Level 6. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    Qualifying for External Integrated Summative Assessment:
    In order to qualify for an external assessment, learners must provide proof of completion of all required modules by means of statements of results and work experience records including the Foundational Learning Competence.

    Additional Legal or Physical Entry Requirements:
    None.

    Criteria for the Accreditation of Providers:
  • Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the QCTO website.

    The curriculum title and code is: Winemaker's Assistant: 213204-001-00-00.

    Encompassed Trades:
    This qualification encompasses the following trades as recorded on the NLRD:
    None.

    Part Qualifications:
    None.

    Assessment Quality Partner:
  • FoodbevSETA 
    		•

    LEARNING PROGRAMMES RECORDED AGAINST THIS 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.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.