Qualification details
Title
New Zealand Certificate in Cellar Operations (Level 3)
Version
1
Qualification type
Certificate
Level
3
Credits
60
NZSCED
030307
Engineering and Related Technologies > Process and
Resources Engineering > Food (excluding Seafood) Processing
Technology
DAS classification
315
Manufacturing > Food and Related Products Processing
Qualification developer
Competenz
Next review
December 2020
Approval date
June 2015
Strategic purpose statement
The purpose of this qualification is to provide the wine industry
with people who have skills and knowledge to work as entry level
cellar operators in commercial wine cellar operations.
This is an entry level qualification, designed for people already
working in the industry in an entry level role.
Graduates will be able to carry out basic cellar hand tasks safely
and efficiently under limited supervision.
Outcome Statement
Graduate profile
Graduates of this qualification will be able to:
-
Apply an understanding of the wine industry, wine making
processes, and plant and equipment used, to all aspects of
their role.
-
Apply knowledge of legislation, regulatory, food safety, and
workplace and personal health and safety requirements to
work within food, health and safety, and quality processes
-
Work effectively in a cellar team when transferring wine to
meet production requirements
-
Complete routine cellar operation tasks
Education pathway
This qualification can lead to the New Zealand Certificate in
Cellar Operations (Level 4) [Ref: 2723]
Employment pathway
Graduates of this qualification will have the skills and broad
knowledge required to work safely and effectively in entry level
cellar hand roles in commercial wine cellar operations.
Qualification specifications
Qualification Reference 2722
© New Zealand Qualifications Authority 2015
Page 1 of 3
Qualification award
This qualification can be awarded by an organisation which has
an approved programme of study or industry training programme
leading to the qualification.
The certificate will display the logo of the NZQF and may display
the name and/or logo of the awarding body.
Evidence requirements for
assuring consistency
All TEOs either arranging training or delivering programmes that
lead to the award of the qualification are required to participate in
a consistency process scheduled by NZQA.
This will involve reviewing evidence associated with graduate’s
achievement of outcomes, and agreeing acceptable thresholds
for qualification outcome achievement, and areas for
improvement.
To demonstrate how graduates are achieving the qualification
graduate profile outcomes, TEOs are required to produce their
own evidence in a high level report.
Evidence will include the following:
-
Employer surveys to determine if graduates of the
qualification meet graduate profile outcomes
-
Evidence of effective processes to ensure programmes
continue to meet current industry needs
-
A range of workplace evidence demonstrating that graduates
meet the graduate profile outcomes
-
Any other relevant evidence as appropriate
Further information on the consistency process can be found on
the NZQA website.
Minimum standard of
achievement and standards for
grade endorsements
Achievement of all outcomes. There are no grade endorsements
for this qualification.
Entry requirements (including
prerequisites to meet regulatory
body or legislative requirements)
Qualification conditions
Overarching conditions relating to the qualification
Conditions for programme
structure
Conditions for programme
context
This qualification will typically be achieved in a workplace
environment.
Other conditions
Qualification Reference 2722
© New Zealand Qualifications Authority 2015
Page 2 of 3
Specific conditions relating to the Graduate profile
Qualification outcomes
1
Conditions
Apply an understanding of the wine industry, wine making
processes, and plant and equipment used, to all aspects of
their work
Credits 15
2
Apply knowledge of legislation, regulatory, food safety, and
workplace and personal health and safety requirements to
work within food, health and safety, and quality processes
Credits 15
3
Work effectively in a cellar team
Credits 15
4
Complete routine cellar operation tasks
Credits 15
Qualification Reference 2722
© New Zealand Qualifications Authority 2015
Page 3 of 3