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Diploma of Wine Technology


Diploma of Wine Technology 11034NAT

Course Overview

This course is designed to provide individuals with the skills and knowledge to work within a large-scale winery or to undertake the management of a small owner-operated wine-making business. Specifically, the course provides individuals with:

  • A working understanding of the relation between vineyard operation and overall wine quality
  • Essential competence in winemaking with an understanding of options available at each stage in the winemaking process
  • The ability to administer appropriate testing processes for wine quality
  • The ability to plan, make decisions, and manage operations in a commercial winery
  • The ability to supervise cellar staff
  • The ability to operate and maintain wine-making equipment
  • The knowledge to ensure the sustainability of the enterprise with specific regard to environmental impact
  • The skills and knowledge necessary to implement OH&S guidelines

Enrolments into this qualification are acceptable up to and including 4 weeks from the course start date.

Please note: the information on this page is relevant for 2023 enrolments.

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.

Career Pathways

Work in this industry involves seasonal winery activities from fermentation to bottling as either a cellar hand, cellar foreperson, assistant winemaker or to undertake the management of a small owner-operated winemaking business, with peak activities occurring at vintage time during autumn. Vintage work often requires shift work 24 hours/day.

Industry requirements

Industry requirements could include but are not limited to:

  • Physical stamina to carry out physical indoor tasks such as crushing and pressing and outdoor tasks such as pruning and soil sampling.

Further Study

After gaining the 11034NAT Diploma of Wine Technology, graduates might wish to undertake further study in the:

  • Bachelor of Wine Business or Wine Science offered by Charles Sturt University.
  • AMP80115 Graduate Certificate in Agribusiness
  • AHC60319 Advanced Diploma of Agribusiness

Course Dates & Times

Wangaratta - Tone Road

Plant Health Stream - Starts on 1st May - Online & Residential Workshops / 2023

Business Grape Stream - Start on 1st May - Online & Residential Workshops / 2023

Soils & Water Stream - Start on 1st May - Online & Residential Workshops / 2023

Winery Stream - Start on 1st May - Online & Residential Workshops / 2023

1. Subsidised Standard
2. Full Fee
Course Materials
Student Services Fee (per year)

This training is delivered with Victorian and Commonwealth Government funding to eligible individuals.

Please note that the fees on this webpage, for this particular course:

  • are correct at the time of publishing for those enrolling in 2022 and may change without notice.
  • will be discussed with applications as part of the application process to ensure it is understood what is being paid for and which fee rates they may be eligible for.

Course Fees consist of 3 different components:

  1. Student Tuition Fee - cover the costs of training and assessment. These fees vary across courses and are calculated based on a rate per nominal hour enrolled in. The student tuition fees as published are subject to change given individual circumstances at enrolment. Circumstances may include:
    1. an individual’s eligibility for Victorian (Skills First) and Commonwealth government-funded training
    2. an individual’s eligibility for concession rates on Victorian (Skills First) and Commonwealth government-funded training
    3. ineligible individuals who are required to pay the full fees for tuition and other costs.
  2. Material Fee - where applicable, cover the costs of classroom consumables, handouts and booklets, e-Learning resources and associated license access fees and excursions.
  3. Student Services Fee (SSF) - contributes to the provision of student engagement, learning and support services. SSF is a non-refundable annual fee that does not apply to short course participants.

Additionally, some courses require students to purchase or supply textbooks, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

GOTAFE offers a range of payment options to help you pay your fees.
Learn more about fees, charges, refunds and payment options

Training package entry requirements

  • The minimum student age for this course is 18 years of age
  • Learning, literacy, numeracy and oral communication skills equivalent to Australian Core Skills Framework (ACSF) Level 4.

GOTAFE preferred entry requirements
Before being accepted into the course applicants must:

  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course
  • Complete a Basic Key Skills Builder (BKSB) online test to ensure the required literacy & numeracy levels for the course are met.
  • Compulsory attendance at week-long residential training workshops - 2 per year.
  • Attendance at a two-week placement organised by the student and may be undertaken at their regular work if employed in their final year.

Please note:

  • The qualification is not suitable for direct entry from school.
  • It is highly desirable that students be employed in a winery. Where students are not employed in a winery they must obtain access to a case study winery.

Students will be required to have access to the following in order to complete this blended course:

  • Access to a computer that has access to the internet
  • Access to a device to create a Video (for example a smart phone)
Core Units
Manage enterprise staff requirements
Evaluate wine
Manage a wine making process
Maintain work health and safety processes
Collect and manage data
Work within a laboratory or field workplace (induction)
Research and evaluate wine grape production and wine processing systems
Analyse the influence of micro-organisms on wine production
Appraise wine quality
Analyse wine chemistry
Elective Units
Plan and manage long-term weed, pest and disease control in crops
Operate within a budget framework
Develop a crop regulation program
Develop a grape production plan
Monitor and manage soils for production
Manage water systems
Evaluate vineyard and winery practices
Develop winery design and storage strategies

Assessment methods may include:

  • Knowledge questions
  • Residential school (practical)
  • Written reports
  • Portfolio of evidence
  • Case scenarios
  • Practical report

Students will complete their skills assessments during residential schools and complete their knowledge assessments outside of their scheduled classes.

Paula Pipan

Students will be employed in the wine industry or have access to a case study vineyard and winery.

This course is designed for students electing to undertake electives focusing on the plant health aspect of wine technology. Students will be employed in the wine industry or have access to a case study vineyard and winery.

Students are provided with a study plan which outlines their course structure and they are also given an induction into goLearn, where their learning and assessment materials and resources are provided.

  • The course is delivered in 16 week trimesters over two years.
  • Due to demands of the seasonal harvest cycle in this industry there are no new intakes or on-campus delivery in Trimester 1.
  • Students may start the course in the Trimester 2 intake in May, or the Trimester 3 intake in September, to fit in with the harvest cycle work.
  • Placements and independent work will be undertaken in Trimester 1 in the second year after they begin.
  • Students complete structured online learning in goLearn for 8 hours per week, and attend two week-long residential workshops (5 x 7 hour days) per year at the GOTAFE Tone Rd Campus in Wangaratta. These will include industry excursions.
  • Students are expected to complete some research and self-directed learning.
  • Students will also be required to undertake a two week placement in a winery in their final year (to be organised by the student - this may be undertaken at their regular workplace if employed).
  • Students can access their trainer for one-on-one support for up to an hour each week as required by email or phone. Students in this cohort will complete their skills assessments during residential workshops and complete their knowledge assessments outside of their scheduled classes using goLearn.

Textbooks required:

  • Rankine, B. (2004), Making good wine, a manual of winemaking practice for Australia and New Zealand. 2004
  • Dry P.R. and Coombe, B.G. ﴾eds.﴿ ﴾2008﴿ Viticulture: Volume 1 ‐ Resources 2nd. Edn. Winetitles, Adelaide, South Australia
  • Iland, P. et al. (2021), Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine.
  • Iland, P. et al. (2021), Techniques and methods for chemical, physical and sensory analyses and test of grapes and wine.
  • Waterhouse, A. L. et al. (2016), Understanding wine chemistry.

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Further information is provided at course induction.

Please note: Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review. This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification. There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking. You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification.
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.

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