SKOP 1 – 4 (ELSENBURG)

SKOP 1  (3 Days)  R 1875,00 + VAT

 

 

 

3 – 5  Junie 2019 Afrikaans

18 – 20  June 2019 English

24 – 26 Julie 2019 Afrikaans

29 – 31 July 2019 English

 

Day 1 – INDUCTION  / WORK ETHIC –  INDUKSIE / WERK ETIEK

From 2018 an extra day (without any extra cost) was implemented as part of the SKOP programme. 

During this day, one of WTSA’s dedicated facilitators will introduce learners to the importance of training and development.  Most employees have some weaknesses in personal and workplace skills.  This programme will allow the learner to strengthen skills to not only acquire knowledge, but also to grow as an individual.

Work ethic is a belief that hard work and diligence have a moral benefit and an inherent ability, virtue or value to strengthen character.

During this day Course participants will be introduced to SELF MASTERY

The following values will be addressed :

Integrity; Discipline; Responsibility; Teamwork; Loyalty; Time Management; Honesty; maintain a balanced and consistent performance in your work; show respect; follow the rules and a Healthy Lifestyle.

 

Day 2 & 3

INTRODUCTION / INLEIDING

– Sensible and Responsible Alcohol consumption / Die verantwoordelike gebruik van alkohol

– History of the SA Wine Industry / Die geskiedenis van die SA Wynbedryf

-Terroir

-Varieties  / Kultivars

– Analysis (Acid, Sugar, pH) / Analise (Suur, Suiker en pH)

 

WINEMAKING / WYNBEREIDING

-Identification and Quality Grading  / Identifikasie En Kwaliteits Gradering

-The winemaking process / Die wynmaak proses

-Cellar Equipment / Kelder apparaat

-Wine Styles / Wynstyle

-Blending / Versnyding

-Stabilization / Stabilisering

 

ADDITIVES / BYVOEGINGS

-Correct handling procedures / Korrekte hantering prosedure

-Discussion (demonstration) of additives (handling, purpose, preparation, dosage) / Bespreking en demonstrasie van byvoegings s (hantering, funksie, voorbereiding en dosis)

 

CELLAR EQUIPMENT  / KELDER APPARAAT

Visual Demonstration of Equipment / Visuele demonstrasie van Kelder apparaat

Function and handling of cellar equipment  / Die funksie en hantering van apparaat

 

WORKPLACE SAFETY / VEILIGHEID IN DIE WERKPLEK

Safety practices in the winery environment according to the Law on Occupational Health and Safety  / Veiligheids praktyke in die kelder in lyn met die Wet op Beroepsveiligheid

HIV Aids / Vigs

 

CELLAR HYGIENE / KELDERHIGIëNE

The importance of food safety and hygiene practices in the winery environment./ Die belangrikheid van voedsel veiligheid en higiene in die kelder omgewing

 

 

MATHEMATICAL LITERACY LEVEL 1 / WISKUNDIGE GELETTERDHEID VLAK 1

SKOP 2  (2 Days) – R2000,00 + VAT

1 – 2 July 2019 (Afrikaans)

3 – 4  July 2019 (English)

FERMENTATION / GISTING

-The process / Die proses

-Yeasts / Giste

-Respiration  / Respirasie

-Products of fermentation / Produkte van Gisting

-Problems during fermentation (eg stuck fermentation) / Problematiese gisting

MLF (Malolactic Fermentation) / APPELMELKSUUR GISTING

 

In depth explanation of the process / ‘n In diepte bespreking van die proses

 

BARRELS / HOUTVATE

-History / Geskiedenis

-Cooperage / Kuipery

-Handling of new barrels / Hantering van nuwe vate

-Barrel care and management / Vat versorging en bestuur

 

CORRECT HANDLING OF WINE IN THE WINE CELLAR ENVIRONMENT / KORREKTE WYNHANTERING IN DIE KELDER

Explanation and Prevention of / ‘n Verduideliking en voorkoming van :

-Oxidation / Oksidasie

-Microbiological spoilage / Mikrobiologiese bederf

-Instabilities / Onstabiliteite

-Off-odours / Afgeure

 

MATHEMATICAL LITERACY LEVEL 2 / WISKUNDIGE GELETTERDHEID VLAK 2  

 

CURRICULUM SKOP   3  – R5700,00 + VAT

Module 1 – 3  – 13 & 14 August; 4 & 5 September; 19 & 20 September 2019 – Afrikaans

Module 1 – 3 – 15 & 16 August; 9 & 10 ;  September 26 & 27 September 2019 – English

 

 

Day 1

Orientation / Information on Programme   – Orientasie / Inligting van die Program

Research / Navorsing

Communication / Kommunikasie (Written / Oral etc)

 

Day 2

MATHEMATICAL LITERACY – WISKUNDIGE GELETTERDHEID

 

Mathematical Literacy Level 3.2 – Wiskundige Geletterdheid Vlak 3.2

Mathematical Literacy Examination 1 –  Wiskundige Geletterdheid Eksamen 1

 

LIFE SKILLS – LEWENSVAARDIGHEDE

Use a Personal Budget to manage own money (aligned to Unit Standard 119913)

Gebruik ‘n persoonlike begroting om jou eie geldsake te bestuur

 

Day 3

 

WINEMAKING / WYNBEREIDING

Recent trends and techniques in Vinification – Onlangse tendense en tegnieke in Wynbereiding

Distillation (Focus on Brandy)  – Distillering (Fokus op Brandewyn)

Fortification (Focus on Port and Sherry) – Foritifikasie (Fokus op Port en Sherrie)

Champagne & MCC   –  Sjampanje en Methode Cap Classique

 

Day4

Wine Tasting Workshop  – Wynproe Slypskool

(Including faulty wine lecture and practical)  (Sluit ‘n foutwyn lesing en proe in)

 

 

 

 

Day 5

 

THE SOUTH AFRICAN WINE INDUSTRY – DIE SUID-AFRIKAANSE WYNBEDRYF

What make South African Wines Unique / Over 350Year Legacy  (history)/Terroir / Industry Statistics / Most planted varieties / Certification / Biodiversity / Sustainability in the SA Wine Industry

Wat maak Suid-Afrika se wyne uniek / Meer as 350 Jaar va Wynbereiding in Suid-Afrika / Terroir / Bedryf statistiek / Die mees aangeplante kultivars / Sertifisering / Biodiversiteit / Volhoubaarheid in die SA Wynbedryf

 

LEADERSHIP AND LIFE SKILLS – LEIERSKAP EN LEWENSVAARDIGHEDE

 

Problem Solving and Decision making (aligned to Unit Standard 24461) – Probleem oplossing en Besluitneming

 

Day 6

Excursion – Wine Industry related.


 

COURSE CONTENT – SKOP 4  – R9250,00 + VAT

Module 1 – 4 – 30 Sept & 1 October; 21 & 22 October; 4 & 5 November 18 & 19 November Afrikaans

Module 1 – 4 – 8 & 9 October; 29 & 30 October; 6 & 7 November; 20 & 21 November – English

 

DAY  1

Receive Raw materials for Winemaking  (259248  NQF LEVEL 2 –  6 Credits)

 

(Facilitation & Exercises)

DAY 2

Operate grape destalking and crushing plant 159158 (NQF LEVEL 3 – 6 Credits)

(Facilitation  & Exercises)

 

DAY 3

TEST  – Day 1 and 2 –  2 hrs

Operate grape mash cooler 259149 (NQF LEVEL 3 – 4 Credits)

 

(Facilitation  & Exercise )

 

DAY 4

Separate grape juice and solids for winemaking (259165 NQF Level 3 – 8 Credits)

 

(Facilitation  & Exercise)

 

Day  5

TEST – Day 3 and 4 – 2 hrs

Ferment grape juice for winemaking (259147 NQF LEVEL 3 – 10 Credits)

 

(Facilitation & Exercise )

 

Total 34 Credits

 

Post Fermentation:

Day 6

Perform wine and spirits wood maturation (259161 NQF Level 2 – 7 Credits)

 

(Facilitation  & Exercise)

Day 7

TEST  Day 5 & 6

Perform wine stabilisation procedures (259157 NQF Level 3  – 6 Credits)

 

(Facilitation and Exercise)

Day 8

Perform wine transfer and Blending (259162 NQF Level 3 – 6 Credits)

 

(Facilitation  & Exercise)

 

Evaluate the sensory quality of Wine Products (259159 NQF Level 3 – 3 Credits)

 

(Facilitation  &  Exercise)

 

EXAMINATION  and PRACTICAL WINE EXAMINATION   (Additional Day)

 

 

Total 22 Credits