Unit of competency Outline

Date retreived
22/07/2026 5:18 AM AWST

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Coordinate wine operations vintage processes

Coordinate wine operations vintage processes

Unit of competency
National Code
FBPCEL4001
State Code
OBR97
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/07/2020
View on TGA
State Implementation and Classification
Approved Date
04/09/2020
Field of Education
050303 - Viticulture
Original Release Date
04/09/2020
Nominal Hours
70
Description
This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, hand over and shut down vintage wine operation processes, including crushing, must draining, pressing and fermentation. The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in vintage wine operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others, and apply high level planning and problem-solving skills.All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare to coordinate a vintage processes shift
  • 1.1 Confirm handover information from previous shift
  • 1.2 Check work orders and other processing requirements for shift
  • 1.3 Determine equipment preparation work required for the shift
  • 1.4 Confirm capacity of equipment and vessels for estimated volumes
  • 1.5 Identify and prioritise work tasks and allocate team responsibilities
  • 1.6 Schedule team member rest and meal breaks according to workplace requirements and environmental conditions
  • 1.7 Coordinate equipment checks and set-up, and ensure safety equipment is operational
  • 1.8 Coordinate supply of consumables
2. Monitor vintage production processes
  • 2.1 Oversee handover or start-up of production processes
  • 2.2 Check workplace health and safety, housekeeping and staff welfare
  • 2.3 Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults
  • 2.4 Ensure quantity, productivity and quality specifications are met
  • 2.5 Report any outcomes that do not meet specifications, and major process problems
  • 2.6 Report maintenance issues to machinery and equipment technicians
  • 2.7 Communicate with vintage process team members and relevant team leaders about information that impacts on their work
  • 2.8 Ensure accurate completion of records
3. Coordinate product changeover
  • 3.1 Ensure current batch is complete, including push through
  • 3.2 Coordinate cleaning and sanitising of machinery, equipment and vessels according to workplace requirements
  • 3.3 Prepare equipment and consumables for upcoming batch
  • 3.4 Oversee start-up of new batch
  • 3.5 Ensure completion of changeover records
4. Coordinate shutdown of the vintage processes
  • 4.1 Ensure currentbatch is complete, including push through
  • 4.2 Coordinate cleaning of machinery, equipment and vessels
  • 4.3 Ensure isolation of equipment and machinery according to workplace requirements
  • 4.4 Advise technicians that machinery and equipment are ready for maintenance
  • 4.5 Ensure disposal of waste according to workplace and environmental procedures
  • 4.6 Ensure accurate completion of shutdown records
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