CONTENT :
INTRODUCTION
COURSE DESCRIPTION
LEARNING UNITS
IMPLEMENTATION
INTRODUCTION
This Skills Programme’s aim is to provide learners with national standards that represent the competencies required to meet the challenge of participating effectively in the Winemaking industry as a multi-skilled Tasting Room Staff member.
TARGET AUDIENCE
Anyone who have to present a Wine Tasting for Customers and Tourists. The skills, knowledge and understanding demonstrated in Unit Standard 259159, supported by US 119467 and 119465 are essential for social and economic transformation and upliftment within the winemaking environment.
MINIMUM QUALIFYING CRITERIA
Knowledge, comprehension and application of language and communication at NQF Level 2 or equivalent
Mathematic principles at ABET Level 3 or equivalent
COURSE LAYOUT
Day 1 and 2– Induction Meeting, followed by 26 July / 23 August
Language and Communication in an occupational learning programme
Day 3 and 4 – Write, present and sign for your audience (customer / tourist) 27 Sept / 4 October
Language structures and features
Draft and Edit your own writing
Day 5 and 6 – Evaluate the sensory quality of wine products 25 October / 6 November
Determine the sensory quality of wine and wine products
Report on the sensory quality of wine products
Varietals and Wine Styles
Faulty Wine
Wine Service
How to conduct a Wine Tasting
Day 7 – Theory and Wine Tasting Examination 29 November
DURATION
130 notional hours. 40 Class Room hours and 90 hours practical (including workplace activities, research for assignments and on-site assessment).
Classroom Training : Jordan Winery
Workplace : Practical, Assignments and completion of PoE (Portfolio of Evidence) and Assessment by WTSA Assessor.
WTSA Assessor will conduct Assessment on the premises of the client
Cost : R4000,00 + VAT
Compiled by Emma Burger
Project Manager
Wine Training South Africa
( Accredited with FoodBEV Seta – Accreditation Number : 587/00137/1900)
emma@winetrainingsa.co.za / 021 3000 117