Day 1 – INDUCTION / WORK ETHIC – INDUKSIE / WERK ETIEK
From 2018 an extra day (without any extra cost) is 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 induction day Course participants will be introduced to :
Behave in a Professional manner in a business environment (aligned to Unit Standard 114959) – Professionele gedrag in die Werkplek
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
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
Day 1
Orientation / Information on Programme – Orientasie / Inligting van die Program
IEB Diagnostic Test – Mathematical Literacy – IEB Diagnostiese Toets in Wiskundige Geletterdheid
MATHEMATICAL LITERACY – WISKUNDIGE GELETTERDHEID
Mathematical Literacy Level 3.1 – Wiskundige Geletterdheid Vlak 3.1
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
IEB Diagnostic Test – Language and Communication – IEB Diagnostiese Toets in Taal en Kommunikasie
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 – Uitstappe
Information in Examinations and Assignment will be given during the Course – Inligting oor Eksamen en ‘n werkstuk sal gedurende die kursus deurgegee word.
Contact Details – Kontakbesonderhede
WTSA kantoor – 021 – 3000117 / admin@winetrainingsa.co.za