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
– 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)
-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
-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)
Visual Demonstration of Equipment / Visuele demonstrasie van Kelder apparaat
Function and handling of cellar equipment / Die funksie en hantering van apparaat
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
The importance of food safety and hygiene practices in the winery environment./ Die belangrikheid van voedsel veiligheid en higiene in die kelder omgewing
-The process / Die proses
-Yeasts / Giste
-Respiration / Respirasie
-Products of fermentation / Produkte van Gisting
-Problems during fermentation (eg stuck fermentation) / Problematiese gisting
In depth explanation of the process / ‘n In diepte bespreking van die proses
-History / Geskiedenis
-Cooperage / Kuipery
-Handling of new barrels / Hantering van nuwe vate
-Barrel care and management / Vat versorging en bestuur
Explanation and Prevention of / ‘n Verduideliking en voorkoming van :
-Oxidation / Oksidasie
-Microbiological spoilage / Mikrobiologiese bederf
-Instabilities / Onstabiliteite
-Off-odours / Afgeure
Day 1
Orientation / Information on Programme – Orientasie / Inligting van die Program
Research / Navorsing
Communication / Kommunikasie (Written / Oral etc)
Day 2
Mathematical Literacy Level 3.2 – Wiskundige Geletterdheid Vlak 3.2
Mathematical Literacy Examination 1 – Wiskundige Geletterdheid Eksamen 1
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
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
Day 4
(Including faulty wine lecture and practical) (Sluit ‘n foutwyn lesing en proe in)
Day 5
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
Problem Solving and Decision making (aligned to Unit Standard 24461) – Probleem oplossing en Besluitneming
Day 6
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