|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|
|National Certificate: Winemaking|
|SAQA QUAL ID||QUALIFICATION TITLE|
|63869||National Certificate: Winemaking|
|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|
|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|
|LAST DATE FOR ENROLMENT||LAST DATE FOR ACHIEVEMENT|
|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|
|PURPOSE AND RATIONALE OF THE QUALIFICATION|
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.
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:
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?|
|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:
Work effectively with others as a member of a team, group, organisation or community by:
Organise and manage oneself and one's activities responsibly and effectively by:
Collect, analyse, organise and critically evaluate information by:
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation by:
Contribute to the full personal development of each learner and the social and economic development of the society at large by:
|ASSOCIATED ASSESSMENT CRITERIA|
|Associated Assessment Criteria for Exit Level Outcome 1:
Associated Assessment Criteria for Exit Level Outcome 2:
Associated Assessment Criteria for Exit Level Outcome 3:
>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.
> Wood maturation.
> Cap Classique procedures.
Associated Assessment Criteria for Exit Level Outcome 4:
Associated Assessment Criteria for Exit Level Outcome 5:
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.
|Training programmes and best practices of the following leading countries in the winemaking sector were compared:
No information could be found for Africa.
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:
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:
Seminar of International Commercialisation of Wines:
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:
Strategic Marketing and Export of Wines:
This programme is directed at professionals, technicians and managers in general and has the following content:
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.
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:
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.
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.
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:
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.
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:
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:
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:
The trend in the above-mentioned qualifications is to combine the viticulture and winemaking skills, whereas this qualification focuses on the winemaking component only.
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:
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.
The above system therefore compares well with the NQF based education and training system of our country.
|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).
|CRITERIA FOR THE REGISTRATION OF ASSESSORS|
|For an applicant to register as an assessor, the following are essential:
|As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015.|
|This qualification replaces qualification 20510, "National Certificate: Food and Beverages Processing: Wine Processing", Level 3, 127 credits.|
|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||5|
|Core||120242||Demonstrate an understanding of heating and cooling media in a food-manufacturing environment||Level 2||NQF Level 02||4|
|Core||259148||Receive raw material for winemaking||Level 2||NQF Level 02||6|
|Core||259160||Clarify wine by means of a physical or physical-chemical process||Level 3||NQF Level 03||6|
|Core||120235||Demonstrate an understanding of the concept of microbiology in a food handling environment||Level 3||NQF Level 03||6|
|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||4|
|Core||259158||Operate grape destalking and crushing plant||Level 3||NQF Level 03||6|
|Core||119802||Perform quality control practices in a food or sensitive consumer product operation||Level 3||NQF Level 03||6|
|Core||259165||Separate grape juice and solids for winemaking||Level 3||NQF Level 03||8|
|Fundamental||119472||Accommodate audience and context needs in oral/signed communication||Level 3||NQF Level 03||5|
|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||2|
|Fundamental||9013||Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts||Level 3||NQF Level 03||4|
|Fundamental||119457||Interpret and use information from texts||Level 3||NQF Level 03||5|
|Fundamental||9012||Investigate life and work related problems using data and probabilities||Level 3||NQF Level 03||5|
|Fundamental||119467||Use language and communication in occupational learning programmes||Level 3||NQF Level 03||5|
|Fundamental||7456||Use mathematics to investigate and monitor the financial aspects of personal, business and national issues||Level 3||NQF Level 03||5|
|Fundamental||119465||Write/present/sign texts for a range of communicative contexts||Level 3||NQF Level 03||5|
|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||5|
|Elective||259171||Maintain wooden barrels for winemaking or spirits production||Level 2||NQF Level 02||7|
|Elective||252435||Apply basic invoicing and accounting principles||Level 3||NQF Level 03||6|
|Elective||244574||Apply knowledge of HIV/AIDS to a specific business sector and a workplace||Level 3||NQF Level 03||4|
|Elective||244611||Apply problem-solving techniques to make a decision or solve a problem in a real life context||Level 3||NQF Level 03||2|
|Elective||8025||Controlling and locating stock||Level 3||NQF Level 03||8|
|Elective||259159||Evaluate the sensory quality of wine products||Level 3||NQF Level 03||3|
|Elective||259167||Filter wine by means of an automated or semi-automated process||Level 3||NQF Level 03||8|
|Elective||242814||Identify and explain the core and support functions of an organisation||Level 3||NQF Level 03||6|
|Elective||242812||Induct a member into a team||Level 3||NQF Level 03||4|
|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||6|
|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||6|
|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||8|
|Elective||259157||Perform wine stabilisation procedures||Level 3||NQF Level 03||6|
|Elective||259162||Perform wine transfer and blending||Level 3||NQF Level 03||6|
|Elective||116940||Use a Graphical User Interface (GUI)-based spreadsheet application to solve a given problem||Level 3||NQF Level 03||6|
|Elective||116942||Use a GUI-based word processor to create merged documents||Level 3||NQF Level 03||3|
|Elective||117241||Develop a business plan for a small business||Level 4||NQF Level 04||5|
|Elective||242821||Identify responsibilities of a team leader in ensuring that organisational standards are met||Level 4||NQF Level 04||6|
|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.
|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.||FMCG Training Solutions CC|
|2.||Operational Process Improvements (Pty) Ltd|
|3.||Wine Training South Africa|