Qualification Outline
Date retreived
22/07/2026 4:12 AM AWST
22/07/2026 4:12 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate II in Food Processing (Wine)
Certificate II in Food Processing (Wine)
Qualification
National Code:
FDF20403
FDF20403
State Code:
W012
W012
TGA Status:
Replaced
Replaced
DTWD Status:
Replaced
Replaced
National Endorsed, State Implementation and Classification
Field of Education
0503 - Horticulture And Viticulture
Original TGA Release Date
03/07/2003
Approved Date
16/11/2005
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
670
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
03/07/2003
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 03/07/2003 | Current | Approved |
Description
Schedule
Pathways
| State Code | Title |
|---|---|
| WS20 | WINE TOURISM/HOSPITALITY |
| WS21 | WINE GRAPE GROWING |
| WS22 | CELLAR DOOR SALES |
| WS23 | CELLAR OPERATIONS |
1.
CORE
Learners to complete ALL core units.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W0865 | FDFCORWCM1A | Communicate workplace information | 20 | Unit of competency |
| W0873 | FDFCORFSY1A | Follow work procedures to maintain food safety | 20 | Unit of competency |
| W0868 | FDFCORHS1A | Follow work procedures to maintain health and safety | 40 | Unit of competency |
| W0871 | FDFCORQAS1A | Follow work procedures to maintain quality | 20 | Unit of competency |
| W0869 | FDFCORHS2A | Implement occupational health and safety systems and procedures | 40 | Unit of competency |
| W0872 | FDFCORQAS2A | Implement quality systems and procedures | 30 | Unit of competency |
| W0874 | FDFCORFSY2A | Implement the food safety program and procedures | 30 | Unit of competency |
| W0866 | FDFCORWCM2A | Present and apply workplace information | 30 | Unit of competency |
| W0867 | FDFCORBM2A | Use basic mathematical concepts | 20 | Unit of competency |
2.
INDUCTION
Learners to complete the follwing unit.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W0877 | FDFWIUINDB | Perform effectively in the workplace (induction) | 40 | Unit of competency |
3.
ELECTIVES
Learners must complete units from SPECIALIST sectors to a total of 8 points and units from SPECIALIST/OPTIONAL sectors to a total of 24 points. A minimum of 4 points must come from Pool 1 units, a minimum of 14 points must come from Pool 2 units and a maximum of 8 points must come from Pool 3 units.
The Food Processing Industry (Wine Sector) Training Package (FDF03) should be consulted for a complete list of units in each sector and for further information on packaging requirements.
BOTTLING AND PACKAGING
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W0879 | FDFBPBFPB | Operate the bottle filling process | 60 | Unit of competency |
| W0880 | FDFBPLPB | Operate the labelling process | 60 | Unit of competency |
| W0878 | FDFBPSPFB | Operate the softpack filling process | 60 | Unit of competency |
4.
CELLAR DOOR SALES
5.
CELLAR OPERATIONS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W0895 | FDFCELTRFB | Carry out transfer operations | 20 | Unit of competency |
| W0903 | FDFCELCSB | Operate clarification by separation (centrifugation) process | 30 | Unit of competency |
| W0910 | FDFCELCONB | Operate the concentration process | 40 | Unit of competency |
| W0898 | FDFCELCRPB | Operate the crushing process | 20 | Unit of competency |
| W0900 | FDFCELPPB | Operate the pressing process | 40 | Unit of competency |
| W0901 | FDFCELPLFB | Operate the pressure leaf filtration process | 30 | Unit of competency |
| W0902 | FDFCELHECB | Perform heat exchange operations | 20 | Unit of competency |
| W0894 | FDFCELOAKB | Perform oak handling activities | 20 | Unit of competency |
| W0893 | FDFCELAFB | Prepare and make additions and finings | 30 | Unit of competency |
| W0896 | FDFCELWAXB | Prepare and wax tanks | 20 | Unit of competency |
6.
LABORATORY
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W0914 | FDFLABMAEA | Maintain aseptic environment | 40 | Unit of competency |
| W0912 | FDFLABBATA | Perform basic analytical tests | 30 | Unit of competency |
| W0913 | FDFLABPCMA | Prepare and pour culture media | 20 | Unit of competency |
| W0915 | FDFLABLSSB | Prepare laboratory solutions and stains | 40 | Unit of competency |
| W0917 | FDFLABRLDA | Record laboratory data | 40 | Unit of competency |
| W0916 | FDFLABSLSB | Standardise laboratory solutions | 40 | Unit of competency |
| W0911 | FDFLABLETB | Use basic laboratory equipment | 25 | Unit of competency |
7.
WINE GRAPE GROWING
8.
OPTIONAL
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| W0943 | FDFZCSCS2A | Clean and sanitize equipment | 20 | Unit of competency |
| E2087 | THHBFB00B | Clean and tidy bar areas | 10 | Unit of competency |
| E1998 | THHGHS02B | Clean premises and equipment | 12 | Unit of competency |
| E1986 | THHGGA01B | Communicate on the telephone | 5 | Unit of competency |
| C4912 | THTTCO01B | Develop and update tourism industry knowledge | 25 | Unit of competency |
| W0944 | FDFOPTISP2A | Implement sampling procedures | 20 | Unit of competency |
| W0945 | FDFOPTIPP3A | Implement the pest prevention program | 40 | Unit of competency |
| E2088 | THHBFB01B | Operate a bar | 30 | Unit of competency |
| E1987 | THHGGA02B | Perform office procedures | 20 | Unit of competency |
| M1356 | MEM18.1AB | Use hand tools | 18 | Unit of competency |
| E1974 | THHCOR02B | Work in a socially diverse environment | 10 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E081 | FDF20498 | Certificate II in Food Processing (Wine) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D680 | FDF20411 | Certificate II in Wine Industry Operations | Qualification |
VET Info Notes
This training program is a representation of the qualification code FDF20403 taken from the Food Processing Industry (Wine Sector) Training Package which should be consulted for full description of requirements. FDF03 is endorsed until April 2006.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the STARS by the METS CSSN on 20 November, 2003.
4. This qualification was updated by the METS CSSN on 2 December 2003, to add details of the Wine Tourism/Hospitality pathway WS20.
5. This qualification was initially approved on STARS on 15/12/03. When public funding for the course was not approved Swan Tafe requested that the approved status be withdrawn. Updated by Boon on 5/2/2004.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the STARS by the METS CSSN on 20 November, 2003.
4. This qualification was updated by the METS CSSN on 2 December 2003, to add details of the Wine Tourism/Hospitality pathway WS20.
5. This qualification was initially approved on STARS on 15/12/03. When public funding for the course was not approved Swan Tafe requested that the approved status be withdrawn. Updated by Boon on 5/2/2004.
Entry Requirements
No information
Traineeships and Apprenticeships
(TR00940) FOOD PROCESSING (WINE) (LEVEL 2)
Traineeship