FET Building, Next to Lecture Halls, Elsenburg

SKOP Curriculum and Costs - 2025

Skop 1 (3 Days) – R3440.00 ex VAT

DAY 1 - INDUCTION / WORK ETHICS – INDUKSIE / WERK ETIEK

From 2018 an extra day (without any extra cost) was implemented as part of the SKOP programme. During this day Course participants will be introduced to SELF MASTERY

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

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
  • Cultivars  / 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 (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 Days) - R3650.00 ex VAT

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 1 / WISKUNDIGE GELETTERDHEID VLAK 1

SKOP 3 (6 Days) - R 8420,00 ex VAT

DAY 1

  • SA wine is unique/ SA wyn is uniek

  • Heritage of South African Wine Industry / Erfenis van die Suid- Afrikaanse wyn industrie
  • Soil Types and Climate/ Grond Tipes en Klimaat
  • Certification seals and Guarente/ Sertifikasie seels en waarborg
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

WINEMAKING / WYNBEREIDING

  • Recent trends and techniques in Vinification – Onlangse tendense en tegnieke in Wynbereiding
  • Harvest Criteria / Oes kriteria
  • From grape to juice. /Van Druiwe na sap
  • Fermentation / Gisting
  • Malolactic Fermentation / Appel melksuur gisting
  • Pressing / Pers
  • Barrel Ageing / Vat veroudering
  • Pumping / Pomp Aksies
  • Stabilisation / Stabilisasie
  • Botteling / Bottelering
DAY 4

  • WORLD OF WINE/ WÊRELD VAN WYN

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

    Fortification (Focus on Port and Sherry) – Fortifikasie (Fokus op Port en Sjerrie)

    Champagne & MCC – Sjampanje en Methode Cap Classique

DAY 5

  • WORLD OF WINE/ WÊRELD VAN WYN

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

    Fortification (Focus on Port and Sherry) – Fortifikasie (Fokus op Port en Sjerrie)

    Champagne & MCC – Sjampanje en Methode Cap Classique

DAY 5

  • Excursion – Wine Industry related.

SKOP 4 – (8 days) R 10 550 ex VAT

DAY 1

Receive Raw materials for Winemaking 

(Facilitation & Exercises)

DAY 2

Operate grape destalking and crushing plant 

Operate grape mash cooler 

(Facilitation & Exercises) 

DAY 3

Separate grape juice and solids for winemaking 

(Facilitation  & Exercise )

DAY 4

Ferment grape juice for winemaking 

(Facilitation & Exercise)

DAY 5

Perform wine transfer and blending 

(Facilitation & Exercise)

DAY 6

Post Fermentation

Perform wine stabilisation procedures 

(Facilitation & Exercise)

DAY 7

Perform wine and spirits wood maturation

(Facilitation & Exercise)

DAY 8

Evaluate the sensory quality of Wine Products 

(Facilitation  &  Exercise)

EXAMINATION   (Additional Day)