New Zealand Certificate in Cellar Operations (Level 4)

Program Overview

The New Zealand Certificate in Cellar Operations (Level 4) is a one-year, part-time program that equips students with the skills and knowledge to work as cellar hands in commercial winemaking operations. The program emphasizes practical experience through placement opportunities, where students can gain hands-on experience in grape processing, vintage management, and wine production processes. Graduates are prepared for entry-level positions in the wine industry and can progress to leadership roles with further experience.

Program Outline

Degree Overview:

• Overview: The New Zealand Certificate in Cellar Operations (Level 4) is a one-year, part-time program designed to equip students with the skills and knowledge needed to work as cellar hands in commercial winemaking operations.
• Objectives: The program aims to provide students with the ability to:
• Perform cellar work independently.
• Supervise and train less experienced cellar staff.
• Gain on-the-job training through hands-on experience.
• Build knowledge to mentor and supervise staff.
• Description: The program emphasizes practical experience through placement opportunities, where students can:
• Process grapes.
• Manage vintage operations.
• Carry out wine production processes.
• Develop leadership skills.
• Understand wine finishing and analysis.

Outline:

• Program content:
• Focuses on practical skills and knowledge relevant to cellar operations.
• Includes both theoretical and practical components.
• Provides opportunities for students to gain hands-on experience through placement.
• Structure:
• Part-time program delivered over one year.
• Offered through block courses.
• Includes a total of 120 credits.
• Course schedule:
• Students can register to be informed when new dates are added.
• Modules:
• Communication and Team Building (CCO401)
• Winery Equipment (CCO402)
• Vintage Preparation (CCO403)
• Vintage Management (CCO404)
• Introductory Wine Finishing (CCO405)
• Leadership Strategies (CCO406)
• Equipment Innovation (CCO407)
• Vintage Preparation 2 (CCO408)
• Vintage Management 2 (CCO409)
• Wine Finishing and Analysis (CCO410)

Teaching:

• Teaching methods:
• Hands-on approach with a focus on practical application.
• Blend of theoretical and practical learning.
• Utilizes placement opportunities for real-world experience.
• Faculty:
• Unique approaches:
• The program emphasizes on-the-job training and industry placements.
• Provides opportunities for students to develop leadership skills.

Careers:

• Potential career paths:
• Cellar hand in a commercial winemaking operation.
• Cellar supervisor.
• Assistant winemaker.
• Other roles in the wine industry.
• Opportunities:
• The program prepares students for entry-level positions in the wine industry.
• Graduates can progress to leadership roles with further experience.
• Outcomes:
• Gain the skills and knowledge needed to work effectively in a cellar environment.
• Develop leadership and supervisory skills.
• Build a strong foundation for a career in the wine industry.

Other:

• The program requires students to have a certain level of physical strength and fitness.
• Wineries have drug and alcohol restriction requirements that students must comply with.
• Students who have completed Level 3 may be eligible for cross-credit for the first four courses.