World of Wine – Cellar Operations

This diverse programme is the first step towards completing a Level 3 NZ Certificate in Cellar Operations. In the first year you’ll explore both the local and international wine industry, including sustainable wine tourism, cellar door and restaurant operations and wine industry logistics. In the second year you will be introduced to red and white winemaking processes and skills to enable you to work effectively in a wine cellar team.

Learn about the history, geography and climate of the main grape growing areas of the world and how these influence wine style.

You’ll also learn about vineyard technology, including how to use specialised equipment such as drones, water monitoring technology and laser guided tractors. In cellar operations you’ll get to experience the basic workings of a cellar environment and the different equipment used.

On completion of this course you will be able to:

• Year 1
• Outline the history of winemaking in New Zealand.
• Describe the structure of the New Zealand wine industry and describe the employment opportunities available.
• Communicate using wine industry terms and language, and identify and describe wine varietals.
• Demonstrate knowledge of hazards in commercial wine cellar operations, and their management.
• Demonstrate knowledge of legislation and codes of practice applicable to wine production in commercial wine cellar operations.
• Demonstrate knowledge of tanks, vats, and barrels; piping and hose systems; wine production equipment used in a commercial wine cellar operation.
• Demonstrate knowledge of steam, gasses, and gas systems and equipment; cleaning equipment, processes and chemicals, used in a commercial wine cellar operation.
• Explain, prepare for, carry out, and complete fining and making of additions to wine in a commercial wine cellar operation.

• Year 2
• Apply knowledge of the stages of red, white and sparkling winemaking in a winery.
• Demonstrate knowledge of quality management procedures used in wine production and the management of waste and waste products in the winemaking process.
• Explain the benefits and application of teamwork in a commercial wine cellar operation and participate in a team to achieve winery goals.
• Communicate effectively within a commercial wine cellar operation.
• Prepare to, carry out, and complete wine transfers, in a commercial wine cellar operation.
• Explain tank mixing operations, prepare for, carry out, and complete tank mixing operations in a commercial wine cellar operation.
• Explain, prepare for, carry out, and complete basic fermentation operations in a commercial wine cellar operation.

Note: If circumstances change there could be a mix models of delivery e.g online, face to face one day per week or block options.