Qualification Outline
22/07/2026 2:22 AM AWST
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Certificate III in Wine Industry Operations
Certificate III in Wine Industry Operations
FBP30921
BGZ6
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 09/09/2021 | Current | Approved |
Description
This qualification describes the skills and knowledge required for operational workers in the wine industry. These workers carry out skilled tasks under broad direction in a range of sectors, including:
procedural and technical tasks in bottling and packaging, cellar operations and laboratory testing
customer service tasks in cellar door
tasks related to wine grape growing, harvesting and post-harvesting.
This qualification offers a general outcome as well as sector-specific specialisations.
All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:Nineteen (19) units of competency:
- Four (4) core units, plus
- Fifteen (15) elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- up to fifteen (15) from the elective units listed below, with no more than six (6) units coded with an AQF level 2 indicator or that reflect AQF level 2 outcomes
- up to four (4) units may be selected from any currently endorsed Training Package or accredited course that are coded with an AQF indicator above level 2 or reflect outcomes above AQF level 2
- no more than five (5) units may be selected that are coded with an AQF indicator above level 3 or reflect outcomes above AQF level 3
- only one (1) of the following units may be selected:
- FBPCEL2007 Prepare and make additions and finings
- FBPCEL3019 Prepare and apply complex additions and finings.
Any combination of electives that meets the packaging rules can be selected for the award of the Certificate III in Wine Industry Operations.
Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows:
- For the award of the Certificate III in Wine Industry Operations (Bottling and Packaging) at least six (6) units from Group A Bottling and Packaging must be chosen
- For the award of the Certificate III in Wine Industry Operations (Cellar Door) at least six (6) units from Group B Cellar Door must be chosen
- For the award of the Certificate III in Wine Industry Operations (Cellar Operations) at least six (6) units from Group C Cellar Operations must be chosen
- For the award of the Certificate III in Wine Industry Operations (Laboratory) at least six (6) units from Group D Laboratory must be chosen
- For the award of the Certificate III in Wine Industry Operations (Viticulture) at least six (6) units from Group E Viticulture must be chosen.
NOTE: An asterisk (*) next to the unit code on TGA indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements on TGA table for details.
1. Core Units
Four (4) core units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODL98 | FBPFSY2002 | Apply food safety procedures | 30 | Unit of competency |
| OCD85 | BSBWHS311 | Assist with maintaining workplace safety | 40 | Unit of competency |
| OAN22 | FBPPPL3003 | Participate in improvement processes | 45 | Unit of competency |
| OAM22 | FBPPPL3006 | Report on workplace performance | 35 | Unit of competency |
2. Group A Bottling and Packaging
For the award of the Certificate III in Wine Industry Operations (Bottling and Packaging) at least six (6) units from Group A Bottling and Packaging must be chosen.
Please refer to the packaging rules for the full details of available options.
3. Group B Cellar Door
For the award of the Certificate III in Wine Industry Operations (Cellar Door) at least six (6) units from Group B Cellar Door must be chosen.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAN07 | FBPCDS2001 | Conduct a standard product tasting | 50 | Unit of competency |
| OAM90 | FBPWIN2003 | Conduct sensory evaluation of wine | 40 | Unit of competency |
| OAM09 | FBPCDS3001 | Conduct winery and site tours | 30 | Unit of competency |
| OAN04 | FBPCDS3003 | Coordinate winery hospitality activities | 40 | Unit of competency |
| AWX31 | SIRXCEG004 | Create a customer-centric culture | 30 | Unit of competency |
| OAN65 | FBPWIN3001 | Evaluate wines (advanced) | 30 | Unit of competency |
| AWX05 | SIRXMKT003 | Manage promotional activities | 45 | Unit of competency |
| OAM78 | FBPCDS3002 | Plan and deliver a wine tasting event | 55 | Unit of competency |
| AWR77 | SITHFAB012 | Provide advice on Australian wines | 35 | Unit of competency |
| AWR78 | SITHFAB013 | Provide advice on imported wines | 35 | Unit of competency |
| OAM03 | FBPCDS2002 | Provide and present wine tourism information | 60 | Unit of competency |
| AWR87 | SITHFAB002 | Provide responsible service of alcohol | 20 | Unit of competency |
4. Group C Cellar Operations
For the award of the Certificate III in Wine Industry Operations (Cellar Operations) at least six (6) units from Group C Cellar Operations must be chosen.
Please refer to the packaging rules for the full details of available options.
5. Group D Laboratory
For the award of the Certificate III in Wine Industry Operations (Laboratory) at least six (6) units from Group D Laboratory must be chosen.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAC93 | MSL973016 | Perform aseptic techniques | 40 | Unit of competency |
| OAC76 | MSL973013 | Perform basic tests | 80 | Unit of competency |
| OAC36 | MSL933008 | Perform calibration checks on equipment and assist with its maintenance | 35 | Unit of competency |
| OAC81 | MSL973019 | Perform microscopic examination | 40 | Unit of competency |
| OAC22 | MSL904002 | Perform standard calibrations | 60 | Unit of competency |
| OAC91 | MSL973015 | Prepare culture media | 20 | Unit of competency |
| OAC74 | MSL973014 | Prepare working solutions | 80 | Unit of competency |
| OAC24 | MSL974017 | Prepare, standardise and use solutions | 60 | Unit of competency |
| OAC15 | MSL924003 | Process and interpret data | 60 | Unit of competency |
| OAC85 | MSL924004 | Use laboratory application software | 60 | Unit of competency |
6. Group E Viticulture
For the award of the Certificate III in Wine Industry Operations (Viticulture) at least 6 units from Group E Viticulture must be chosen.
Please refer to the packaging rules for the full details of available options.
7. Group F General Electives
Up to fifteen (15) electives may be chosen from Group F.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BFF6 | FBP30920 | Certificate III in Wine Industry Operations | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships