Swinburne University of Technology - Melbourne Australia
Future Students - Courses
Course Description:
The course aims to provide the trainee with the knowledge and skills required to operate successfully as a tradesperson in the wine industry.
Course Structure:
The Certificate III in Food Processing (Wine) incorporates the Certificate II in Food Processing. The course involves core units plus selected units from wine grapegrowing modules. Selection will depend upon level of training undertaken (II or III).
Units of Study:
Core modules Communicate in the workplace (Level 1) Apply basic mathematical concepts (Level 1) Apply safe work procedures (Level 1) Apply basic quality assurance practices (Level 1) Apply basic food safety practices (Level 1) Collect, present and apply workplace information (Level 2) Implement occupational health and safety principles and procedures (Level 2) Implement the quality system (Level 2) Implement the food safety plan (Level 2) Analyse and convey workplace information (Level 3) Monitor the implementation of OH&S (Level 3) Monitor the implementation of the quality system (Level 3) Monitor the implementation of the food safety plan (Level 3) Induction module Perform effectively in the workplace (Level 1) Wine grape growing modules Pick grapes by hand (Level 1) Plant vines by hand (Level 1) Carry out basic canopy maintenance (Level 1) Take vine cuttings (Level 1) Train vines (Levels 1+2) Hand prune vines (Levels 1+2) Undertake irrigation systems maintenance activities (Levels 1+2) Install irrigation components (Level 2) Operate irrigation systems (Level 2) Deliver injection requirements (Level 2) Perform vermin/pest control activities (Level 2) Operate tractors (Level 2) Operate vineyard equipment (Level 2) Support mechanical harvesting operations (Level 2) Coordinate hand pruning activities (Levels 2+3) Operate spreading and seeding equipment (Levels 2+3) Install and maintain vine trellis (Levels 2+3) Field graft vines (Levels 2+3) Operate specialised canopy management equipment (Level 3) Coordinate manual canopy management activities (Level 3) Apply chemicals and biological agents (Level 3) Monitor and control vine disorders and damage (Level 3) Coordinate crop harvesting activities (Level 3) Operate a mechanical harvester (Level 3) Implement an irrigation schedule (Level 3) Implement a soil management program (Level 3) Perform shed nursery activities (Level 3) Bench graft vines (Level 3) Perform field nursery activities (Level 3)
Career Opportunities:
Employment as a qualified wine industry worker at levels II or III, or further study.
Professional recognition:
This is a national qualification and is formally recognised by relevant industries bodies.
Entry Requirements:
Applicants must be 15 years or over and have appropriate numeracy and literacy skills and have secured full or part-time employment as a wine industry trainee.
Credit Transfer:
Applicants with prior tertiary studies that satisfy part of the academic requirements of this course may be granted 'credit' and/or entry to the course with 'advanced standing'. University policies apply and applicants are assessed on a case-by-case basis. For further information refer to the Credit Transfer Guide at: http://www.swinburne.edu.au/corporate/marketing/pathways//
Pathways (articulation):
An advanced credit transfer system, known as the Pathways program, is in place at Swinburne. Through Pathways, students with one or more of a wide range of post-secondary qualifications (both local and international) can gain entry into a course with advanced standing. Certain unit requirements must be met and an acceptable standard of results achieved in order to gain admission and for maximum credit to be granted. For further information refer to the Credit Transfer Guide at: http://www.swinburne.edu.au/corporate/marketing/pathways//
Recognition of Prior Learning:
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training. Further details for students considering TAFE courses can be found on the RPL website.
Course Fees:
In 2008, fees payable by students enrolled in TAFE courses at Swinburne may be made up of the following: Tuition Fee Amenities Fee Materials costs (where applicable) Ancillary costs (where applicable) TAFE Tuition Fees are set by the Victorian Government. The Tuition Fee for government-funded TAFE courses in 2008 is $1.37 for each nominal enrolled contact hour in a 12-month continuous enrolment period, with a minimum fee of $55 and a maximum fee of $877 (equivalent to 640 hours). Some Victorian Government-funded students may be entitled to a concession on their Tuition Fee. Students eligible for concession pay a maximum Tuition Fee of $55. A final fee is available from the school once you have enrolled and chosen your subjects. For full details on TAFE fees and eligibility for concession, visit the student fees website.
In 2008, fees payable by students enrolled in TAFE courses at Swinburne may be made up of the following:
TAFE Tuition Fees are set by the Victorian Government. The Tuition Fee for government-funded TAFE courses in 2008 is $1.37 for each nominal enrolled contact hour in a 12-month continuous enrolment period, with a minimum fee of $55 and a maximum fee of $877 (equivalent to 640 hours).
Some Victorian Government-funded students may be entitled to a concession on their Tuition Fee. Students eligible for concession pay a maximum Tuition Fee of $55.
Application Procedure:
Applicants should apply directly to the Department of Horticulture and Environmental Sciences on (03) 9210 1234.
Further information:
Submit an Online Enquiry Tel: 1300 368 777 Email: study@swinburne.edu.au TAFE School of Arts, Hospitality & Sciences website
