Winery Safety Training

Overview

Course start dates are indicative and are subject to change. Students will receive information from their teacher upon enrolment including a confirmed start date and timetable. If applicable, students will also receive information about a course induction and directions on where to go on the first day.

Introduction

This short course is intended for new winery employees typically employed before vintage/harvest. The course is delivered face-to-face in the workplace using workplace facilities and equipment and covers basic safety information such as:

• Confined spaces (awareness – not accredited training) and lockout and tag out
• Risk assessment and hierarchy of control
• General hazards (forklift, chemicals, manual handling, work at height, machinery, noise) and PPE
• Incident reporting
• Emergency evacuation
• Manual handling

This course will also cover basic winery operations such as:

• Operating pumps
• Reading dip charts
• Paperwork/cellar notes

Careers & study pathways

Where can this course take me?

Participants of this course can expect to develop basic skills required to work safely & effectively in a winery as a cellar hand.

Further study

After completing this short course, participants might like to undertake further study in the FBP30121 Certificate III in Food Processing.

Course details

Attendance & commitment

Workplace blended delivery | 1 day course length | Part-time study load

Students are required to:

• Attend the full 7-hour face-to-face workplace training session.
• Actively participate in all safety demonstrations and winery operations exercises.
• Demonstrate understanding of key safety practices through active engagement and correct use of equipment during the training.

Before you begin

Entry requirements

Workplace requirements

Workplaces will require:

• A training facility/room with presentation equipment (TV projector).
• Operating equipment such as pumps, hoses, and tanks.
• Dip charts, examples of cellar notes, workplace documentation.
• Manual handling equipment such as trolleys.
• PPE such as face-shields/goggles, gloves, hearing protection.
  

Student requirements

Students must be employed in the winery industry and undertake this short course training as part of their employment.

Students will need to wear personal protective clothing with High Visibility, long pants & long sleeves, and steel capped safety boots of sturdy construction.

Enrolment

N/A

Skills recognition / Recognition of Prior Learning (RPL)

N/A

Fees and payments

Fees and costs

GOTAFE offers a range of payment options to help you pay your tuition fees, so you can get on with your studies.

Student support

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

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Contingent Study Arrangements

Where a situation arises that prevents campus attendance (such as COVID restrictions, natural disasters, etc.) and it is deemed an appropriate response in protecting the health and safety of staff, students, and visitors, this course will adapt to alternative training arrangements, possibly using online methods of teaching and/or communication while students engage from home with their Trainers. Any required practical components of the course will be moved to a more appropriate time.

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Support for personal issues

We have a dedicated team to ensure students have the help they need with personal issues impacting studies such as homelessness, family problems & setting up payment plans.

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Koorie Unit

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Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.