Wine National Competency Framework by Plumpton College

UK Wine Industry National Competency Framework

INTRODUCTION

We are very pleased to share our National Competency Framework (NCF) started in 2022 and completed in 2024. Its development has been undertaken by Plumpton College and supported with a generous grant from the Vintners’ Company who have a history for supporting education in the wine trade.

The Vintners’ Company recognised the need to improve education in the UK wine trade after WW2. They developed the Master of Wine examination, which was first held in 1953 and in 1969, the Vintners’ Company funded the establishment of the Wine & Spirit Education Trust (WSET), in partnership with the Wine and Spirit Association, to further support the industry’s growing educational needs.

At Plumpton, we recognise that the future growth and success of the UK wine industry is very dependent on attracting, re-training and developing a skilled workforce. Rather than continuing to develop short courses or online/ in person training programmes on an ad-hoc basis, the College felt that the right long-term strategic solution for the sector was to develop a National Competency Framework to inform a systematic approach to a new, national education and training programme.

A competency framework effectively sets out the behaviours and skills essential for effective performance in a business, and which can be measured and observed.

The intention therefore, in creating a national framework, was that it would help to drive standards across the UK wine industry, and in return, should support improved recruitment and retention through a clear means of progression and development.

This competency framework has been produced by Plumpton College, in close collaboration with industry professionals from across the sector and through various consultations with WineGB members. It has also been informed through research into other competency frameworks across other sectors and the major wine producing regions of the world.

This framework is endorsed by WineGB. WineGB is the UK wine production industry association, and it represents, leads, and supports the sustainable growth of the Great British wine sector.

Now that the framework has been completed, the College will commit to reviewing and updating it every three years. To this end, the College has now developed the first phase of its new National Wine Training Programme. This will enable everyone working in or seeking to work in the wine industry to be able to access the right training and professional development programme for their role and their development, in alignment with the NCF.

At the heart of that accessibility is enabling people from all over the country to be able to participate and benefit. Therefore, the new national programme will include elements of online and hybrid learning, as well as practical and theory courses taught in person not just at Plumpton but in locations all over the country with our partners. This will start to roll out over the course of 2025 onwards.

Jeremy Kerswell Principal and CEO, Plumpton College

Sam Linter Director of Wine, Plumpton College

ABOUT THE UK WINE INDUSTRY

NATIONAL COMPETENCY FRAMEWORK

Having a competency framework in place allows an industry to:

• Use a common language and set of standards when recruiting, appraising and developing staff in that industry.

• Access a common framework with which to help write job roles and descriptions, assess individual performance at interview or in their role, set targets for performance and importantly, identify areas for further upskilling/training development.

A competency framework effectively sets out the behaviours and skills essential for effective performance in a business, and which can be measured and observed.

The intention, therefore, in creating a national framework was that it would help to drive standards across the UK wine industry and, in return, should support improved recruitment and retention through clear means of progression and development.

In 2022 Plumpton College on behalf of the Vintners’ Company developed a UK Wine Industry National Competency Framework (NCF). This represented the first phase of a strategic piece of work that Plumpton was keen to undertake, with the support of the Vintners’ Company and WineGB, to ultimately ensure the future success of the UK Wine Industry is underpinned by highly impactful, structured education and training, designed to meet the varied needs of the sector.

The NCF was subsequently formed after a second consultation and through careful collaboration with some organisations within the industry. It sets out to define and describe the three key employment areas within the sector:

Vineyard, Winery and Cellar Door

Each of the key employment sectors has then been divided into key jobs with associated job responsibilities that staff would typically perform if they were employed in that role.

For each of the responsibilities, one or more competency statements has been identified. For each competency statement, a list of knowledge and skills required has been identified, aligned to entry level, intermediate or advanced level roles available in the industry.

It is recognised that for some smaller producers, the roles set out in the NCF may be divided up and combined. For example, an Assistant Vineyard Manager may also have Cellar Door responsibilities alongside vineyard responsibilities in a smaller vineyard with a visitor offering.

The competencies needed for business owners and senior managers at CEO level are not specifically addressed in the NCF, but the knowledge and skills for business owners can be acquired through training and education offered by Plumpton College including National Wine Training courses and resources.

This document sets out to clearly define and describe three key industry areas: Vineyard, Winery and Cellar Door

DEFINITIONS USED IN THE NCF KNOWLEDGE AND SKILLS AREA

Academic skills

Knowledge areas that inform areas of work and provide theoretical understanding of the work being undertaken and its context

Practical skills

Skills needed to operate and maintain equipment and machinery in the vineyard

People skills

Skills needed to work effectively with other people such as communication skills, problem-solving skills, collaboration skills and the management and leadership of people within an organisation

Business skills

Knowledge areas that relate to how businesses operate such as business planning, sales and marketing, financial management and accounting

Digital skills

A range of skills and understanding of using devices such as computers and relevant software. Understanding the use of social media, where relevant, and e-commerce

COMPETENCY STATEMENT:

The behaviours and actions needing to be performed in order to fulfil a core job responsibility PROFICIENCY LEVELS:

Entry Level

Basic knowledge or skills such as a National Wine Training Programme entry level qualification or Level 1 – Level 3 qualification as set out in table below. Achieving results through own actions or as part of a team.

Intermediate

Knowledge or skills to National Wine Training Programme intermediate level qualification or Level 4 – 5 qualification as set out in table below. Limited responsibility for people management.

Advanced

Expert knowledge or skills to National Wine Training Programme advanced level qualification or Level 6 – 8 qualification as set out in table below and extensive industry experience and achievements. Has responsibility for managing other people, business areas and setting strategic direction.

QUALIFICATIONS AND LEVEL OF EDUCATION

Level Intro Academic

Entry Level

Level 1

Level 2

Level 3

Level 4

Level 5

If you’ve not got any prior experience and you don’t feel confident about your abilities, then this level could be a good place to start

Ideal if you’re just starting out or are new to the subject area. This level covers routine tasks and basic knowledge

You need to have some knowledge or experience of the area

Covers more complex work and will help you develop your supervisory skills

Most likely you’ll have management experience by this point

Level 6 For senior managers

Level 7 For senior managers

Level 8 As high as you can go

• Entry level vocational awards

• GCSE grades 3 - 1

• 3/Foundations S Grade

• Foundation GNVQ

• GCSE grades 9 - 4 standard pass

• A-Level

• Undergraduate

• Undegraduate

• Masters

• Doctoral

THE ROLES AND RESPONSIBILITIES OF VINEYARD OPERATIVES, ASSISTANT VINEYARD MANAGERS AND VINEYARD MANAGERS/ CONSULTANTS AND COMPETENCY STATEMENTS

The key responsibilities for those working in vineyards in the UK wine industry are set out in the NCF and summarised at Appendix 1. These responsibilities have been grouped into the following areas:

• Site Selection and Establishment

• Crop Protection

• Canopy Management

• Soil Management and Nutrition

• Harvest

• Workplace Safety

• Business Improvement Practices

• Safe Use of Plant Protection Products

• Workplace Reporting

• People Skills

Three key industry roles have been identified equating to entry, intermediate and advanced knowledge and skills. These are:

• Vineyard Operative – Entry

• Assistant Vineyard Manager – Intermediate

• Vineyard Manager/Consultant – Advanced

For each industry vineyard role, roles and Competency Statements are set out in the NCF and summarised at Appendix 1.

IDENTIFIED PRIORITY KNOWLEDGE

AND SKILLS GAPS: Following the final phase of consultation, the priority knowledge and skills gaps that have been identified are set out in the tables below for Vineyard, Winemaking and Cellar Door Work. The relevant proficiency level is stated alongside the relevant Competency Statement.

THE ROLES AND RESPONSIBILITIES OF CELLAR HANDS, PRODUCTION MANAGERS, LAB TECHNICIANS, ASSISTANT WINEMAKERS, HEAD WINEMAKERS AND COMPETENCIES

The key responsibilities for those working in wineries in the UK wine industry are set out in the NCF and summarised at Appendix 2. These responsibilities have been grouped into the following areas:

• Grape Processing

• Amelioration of Juice

• Fermentation (+MLF)

• Sensory Evaluation

• Analysis

• Maturation

• Blending

• Clarification

• Stabilisation

• Secondary Fermentation (élevage, tirage, riddling, disgorgement)

• Production (bottling and packaging)

• Workplace Safety

• Business Improvement Practices

• Workplace Reporting

• People Skills

Five key industry roles have been identified equating to entry, intermediate and advanced knowledge and skills. These are:

• Cellar Hand – Entry Level

• Assistant Winemaker/Head Winemaker –Intermediate Level/Advanced Level

• Production Manger – Intermediate Level

• Laboratory Technician – Intermediate Level

For each Winemaking industry role, roles and Competency Statements are set out in the NCF and summarised at Appendix 2.

THE ROLES AND RESPONSIBILITIES OF CELLAR DOOR STAFF, CELLAR DOOR MANAGERS AND HOSPITALITY MANAGERS AND COMPETENCIES

The key responsibilities for those working in the Cellar Door in the UK wine industry are set out in the NCF and summarised at Appendix 3. These responsibilities have been grouped into the following areas:

• Sales and Marketing Plan

• Wine Tasting and Tours

• Staff Training and Preparation

• Wine Retail

• Customer Service and Experience

• Alcohol Sales

• Workplace Safety

• Business Improvement Practices

• Food Hygiene Safety Procedure

• Workplace Reporting

• People Skills

Three key industry roles have been identified equating to entry, intermediate and advanced knowledge and skills. These are:

• Cellar Door Staff – Entry Level

• Cellar Door Manager – Intermediate Level

• Hospitality Manager – Advanced Level

For each industry Cellar Door role, roles and Competency Statements are set out in the NCF and summarised at Appendix 3.

VINEYARD PRIORITY SKILLS GAPS

Vineyard Operative - Entry Level

Competency Statement

Crop Protection:

Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Disease recognition, IPM spray selection and use. This was felt to be a priority at all levels of vineyard worker from entry level to advanced. There was a need for training both theoretical and practical so covering the life cycle of diseases and the mode of action of particular products sprayed. This was an area where guest speakers could be useful and there could be a focus on diseases or pests e.g. downy mildew control, SWD etc.

Crop Protection:

Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneﬁcial lifeforms

Canopy Management:

Management of vine canopy to ensure optimal vine balance, light penetration and airﬂow

Canopy Management:

Use canopy management practices throughout the growing season including pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting

Harvest:

Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety:

Everyone in the business works to ensure a safe working environment for themselves and for others

See comments above

Practical skills in all areas were identiﬁed as a priority but especially winter pruning and summer canopy management ie shoot selection, leaf stripping and vine trimming. Students coming from Plumpton often understood the theory but hadn’t had enough of an opportunity to put theory into practice. Tractor driving was felt by some to be a priority although others felt that the LANTRA qualiﬁcation was very good to evidence tractor driving competency. Winter pruning refresher courses were thought to be needed covering both theory and practical aspects of winter pruning.

Yes, at Entry Level

Entry Level to include using a refractometer in the ﬁeld, and tasting grapes/seeds to assess ripeness and performing bunch counts for yield forecasting

Risk assessments, SOPs, COSHH and other vineyard H&S management paperwork where it was felt that there was a skills gap and education, and training could be provided. It was noted that the NFU oﬀered training and review, but this was not with a focus on viticulture so there could be tailored provision that Plumpton could oﬀer. Health & Safety (H&S) across all areas which could include videos and other online resources.

All areas across vineyard establishment and management were felt to be priority areas. So, winter pruning, nutrient requirements, trellis work, vine spraying and disease recognition, yield management, sustainability, tractor driving and Health & Safety paperwork.

Assistant Vineyard Manager - Intermediate Level

Competency Statement

Site Selection and Establishment

Ability to select a vineyard site for optimal grape quality and yield

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

The BSc site establishment module could usefully be added as a stand alone module. A one day course would also be useful similar to the one that was oﬀered by Wine Skills when it had funding.

Finance skills such as vineyard budgeting was felt to be a priority area. Assistant vineyard managers needed these skills in order to progress. Practical examples of how to justify the purchase of new vineyard equipment and liaising with Finance Directors or vineyard owners.

Crop Protection:

Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Canopy Management:

Management of vine canopy to ensure optimal vine balance, light penetration and airﬂow

Canopy Management:

Use canopy management practices throughout the growing season including pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting

Practical skills in all areas were identiﬁed as a priority but especially winter pruning and summer canopy management i.e. shoot selection, leaf stripping and vine trimming. Students coming from Plumpton often understood the theory but hadn’t had enough of an opportunity to put theory into practice. Tractor driving was felt by some to be a priority although others felt that the LANTRA qualiﬁcation was very good to evidence tractor driving competency. Winter pruning refresher courses were thought to be needed covering both theory and practical aspects of winter pruning.

Yield control and impact was felt to be a priority area as it tended to be neglected in the UK. There were signs of people over cropping and not being aware of the long term eﬀects of doing so.

Workplace Safety:

Risk assessments, SOPs, COSHH and other vineyard H&S management paperwork where it was felt that there was a

Everyone in the business works to ensure a safe working environment for themselves and for others

People Skills:

Skills needed to work

eﬀectively with other people in the role

skills gap and education, and training could be provided. It was noted that the NFU oﬀered training and review, but this was not with a focus on viticulture so there could be tailored provision that Plumpton could oﬀer.

Health & Safety across all areas which could include videos and other online resources.

People management. Supervisory skills were needed for those looking to progress to managerial vineyard roles so education and training in these areas was needed. Managing contract labour, conflict management and giving feedback was mentioned.

Management and People management. Supervisory skills were needed for those looking to progress to managerial vineyard roles so education and training in these areas was needed. Managing contract labour carrying out vineyard work was mentioned.

Vineyard Manager/Consultant - Advanced Level

Competency Statement

Crop Protection:

Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Crop Protection:

Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneﬁcial lifeforms

Soil Management and Nutrition:

Management of optimal soil structure, organic matter, soil, pH, major and minor nutrient requirements, cover cropping, weed control and physical practices

See comments above

Land management. This wasn’t felt by all to be a priority area and probably of most relevance to senior vineyard managers or business owners.

Soil management and protection. Again, this was felt to be more of an area for senior vineyard managers or consultants.

Agricultural subsidies and grants and farming initiatives such as the SFI was identiﬁed as an area where more information and updates should be provided.

WINEMAKING PRIORITY SKILLS GAPS

Head Winemaker/Assistant Winemaker/Cellar Hand

Competency Statement

Grape Processing: Processing of grapes into juice. Practices depending upon wine style-crushing, destemming, carbonic maceration. Winemaking additions.

Amelioration of juice:

Changes to juice prefermentation for quality and style. Adjustments to acidity, tannin, potential alcohol, clarity, ﬁning, stylistic choices.

Fermentation (+MLF):

Management of fermentation via choice of vessel, temperature, yeast selection

Maturation:

Management of ageing product-selection of oak type, size of vessel, length of time.

Secondary Fermentation: Secondary fermentation to turn still wine into sparkling via various practices. Secondary fermentation in bottle, Charmat, carbonation.

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Intermediate and Advanced Level

Level - Identiﬁcation and remediation of wine faults

Identiﬁcation of wine faults and how to prevent and correct them was a priority area with some of the group having attended the one-day course oﬀered by Plumpton. It was suggested that the slides from this course should be available to WineGB members

Entry and Intermediate - Analysis and Laboratory Skills

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Intermediate and Advanced Level

Use of oak and oak alternatives

Intermediate and Advanced Level

Tirage for bottled fermented sparkling wine Comments during consultation included: There is a shocking lack of knowledge around tirage of sparkling wines with resulting problematic fermentations. It is a potential threat to the industry and sorely lacking with regards to training. That also leads to problems with disgorging

Intermediate and Advanced Level

H&S was an area where one large producer felt strongly about the skills gap and need for education and training. This could cover Hazard Analysis and Critical Control Points (HACCPs), food safety and risk management

Workplace Reporting:

Implementation of up-to-date and accurate record keeping, in all areas of the business

Understanding and writing Standard Operating Procedures (SOPs) was a further area identiﬁed where the industry experienced skills gaps and there was a need for training.

Winery Design:

Production Manager

Competency Statement

Production- Bottling and Packaging:

Prepare wine to be ready for sale.

Bottling, labelling, packaging including choice of closure. Quality Assurance.

Operation of bottling, labelling and disgorging equipment

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Winery design and construction was identiﬁed as a priority area covering all relevant areas including drainage. Input from an architect might be helpful

Creativity in wine making styles was felt to be an issue. It was felt that those coming out of Plumpton College tended to be too focused on traditional method sparkling wine.

Laboratory skills for winemakers was identiﬁed as a skills gap where education and training could be provided. This had been available through Emma Rice and Custom Crush in the past and was felt to be valuable.

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Intermediate and Advanced Level

Maintenance and engineering behind winery equipment including bottling, labelling and de-gorging.

Production management skills for larger producers needed to be addressed and inspiration, possibly, taken from the Institute of Brewers to ensure staﬀ had relevant skills.

Feedback advised a requirement for a training programme for disgorgement that included training in SO2 as this is something that is hard to approach without a background in winemaking, and we need production/operations managers/supervisors who haven’t had to go through a winemaking degree

Bottling including bottling of unﬁltered wines was felt to be an area where there was a skills gap. Manufacturers of equipment were not necessarily best placed to provide this training.

Entry, Intermediate and Advanced Level

H&S was an area where one large producer felt strongly about the skills gap and need for education and training. This could cover HACCPs, food safety and risk management

Laboratory Technologist

Competency Statement

Analysis: Analysis of alcohol, acidity, pH, residual sugar, sulphur total and free, stability-protein, cold, microbial through testing. Perform standard calibrations. Process and interpret data. Use laboratory application software.

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Intermediate Level

Training for proﬁcient and conﬁdent practice of the various analytical techniques for grape juice and wine. Knowledge of post bottling analysis requirements

Intermediate Level

H&S was an area where one large producer felt strongly about the skills gap and need for education and training. This could cover HACCPs, food safety and risk management

CELLAR DOOR PRIORITY SKILLS GAPS

Cellar Door Staﬀ and Cellar Door Manager

Competency Statement

Sales and Marketing Plan: Understand and follow a sales plan and marketing strategy

Wine tasting and tours: Organise and conduct successful wine tasting and tours

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Entry Level and Intermediate Level

Feedback from ﬁnal phase of the consultation: Business acumen and skills. Business planning and understanding of issues relating to accounts was an area that needed to be addressed. Included was the need to have a marketing strategy, understanding the economics and costs of running a vineyard and ensuring the business model was sustainable.

Entry Level and Intermediate Level

Skills for tour guides and hosts was identified as a priority area. These skills included being able to tell the brand story, communications and public speaking skills, knowledge of the English wine industry. Personality and presentation were acknowledged to be important and something that couldn’t be taught. But there were ways of developing and improving public speaking skills, for example, by filming people and offering tips and feedback. It was felt that these skills should be seen transferable to other sectors.

Skills for serving wine to customers was an area where there was a need for training beyond current options such as training offer at WSET 1 level. It was felt that this was

Staﬀ training and preparation: Prepare for tours and tastings

Wine Retail: Management of the Cellar door to encourage wine sales and business growth

Customer Service and Experience: Create an optimal environment for customers at every point in their customer journey

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Workplace Reporting: Implementation of up-to-date and accurate record keeping, in all areas of the business

Hospitality Manager

Competency Statement

something Plumpton College could address by providing a 2day course on site, perhaps, using the AgriFood Centre facilities.

Hospitality for smaller vineyards.

Entry Level and Intermediate level Software and making bookings

Entry Level and Intermediate Level

Basic training in the psychology of sales - practical tips to encourage sales

Entry Level and Intermediate Level

Basic client service skills - how to build rapport, active listening etc

Entry Level and Intermediate Level

H&S was an area where one large producer felt strongly about the skills gap and need for education and training. This could cover HACCPs, food safety and risk management

Entry Level and Intermediate

Feedback from ﬁnal phase of the consultation:

Issues relating to wine business compliance. It was felt that compliance (Duty, AWRS, Excise licensing, EMCS, Food safety and standards etc) could be supported with better online resources. It was acknowledged that some resources were available through WineGB but these were not comprehensive enough.

Priority Knowledge and Skills Gaps identiﬁed in ﬁnal phase of the consultation and relevant comments

Sales and Marketing Plan: Write a sales plan and marketing strategy Advanced Level

Feedback from Industry consultation: Sales and the psychology of selling as it applied to Cellar Door sales. Although one member of the group had studied for the Wine Business Degree at Plumpton College this was an area where additional skills were necessary and could be taught. Trends in Cellar Door operations could be part of this.

Wine tourism and understanding of the tourism industry in the UK. Connections needed to be made to the wider

tourism industry in the UK so looking at issues beyond the wine industry.

Social media for smaller vineyards

Export for small to medium sized businesses, sales to national retail and on trade

Additional Comments from consultation phase not directly linked to current Competencies:

• An Introduction to the English and Welsh Wine Industry type of event was felt to be a priority for raising awareness of English and Welsh wine and attracting new entrants to the industry. This could spark interest in English and Welsh wine, its history and what being a winemaker, or a vineyard worker involved. Some in the group had had no formal training in wine production and had learnt on the job.

• The Principles of Vinegrowing, Winemaking, Sparkling Wine and Wine Business courses currently offered by Plumpton were filling skills gaps. The offering could be improved if elements of all these courses could be offered on a standalone basis, for example, by offering the theory elements separately and offering online training.

• Basic courses covering what is involved with vineyard and winery set-up.

• Vineyard BSc modules. It was felt that the vineyard modules on the BSc course should be available as stand-alone modules so that people could acquire the necessary vineyard skills in a way that was affordable. Not everyone could afford to do an FdSc or BSc and it wasn’t necessary to do all the modules offered which covered both viticulture and oenology.

• Computer skills, for example, Excel, was felt to be a priority area particularly for those who had not gone down an academic road

earlier in life.

• Machinery maintenance and engineering both on the vineyard and winery side was felt to be a priority area.

• Sustainability across all industry roles was an area where training and education needed to be provided.

• Site selection was very much a priority for new entrants as consultants were not always independent in advising about the suitability of sites prior to their being planted.

• More awareness of PIWI grape varieties should be promoted in education and training.

• Financial issues and understanding around vineyard establishment and management costs should be addressed more fully in training courses for new entrants.

• Routes to market including DTC, tourism and trade. It was felt that many new entrants were planting vineyards with not enough thought being given to where grapes would be sold or where any wine produced would be sold. Promotion of grower contracts was needed to ensure this option was understood to be an option. An understanding of contract winemaking was also something that could be covered in education and training.

PROPOSED NEW INITIAL NATIONAL WINE TRAINING PROGRAMME COURSES

Given the need to attract new entrants to the UK Wine Industry, Entry Level courses are important in all areas of UK Wine Industry work (Vineyard, Winemaking and Cellar Door). Entry Level courses also assist those with transferable skills from other sectors who may wish to take a role in the UK Wine Industry.

Intermediate courses are needed too in all areas of work (Vineyard, Winemaking and Cellar Door).

The need for more training in Health and Safety and Workplace reporting/record keeping was identified in all areas of work (Vineyard, Winemaking and Cellar Door) and at both Entry Level and Intermediate Level.

The need for Advanced Level courses was identified in a fewer number of areas.

Vineyard Work

• Crop Protection at all Levels

• Canopy management at Entry and Intermediate Level

• Vineyard budgeting at Intermediate Level

• Harvest operations at Entry Level

• Soil Management and Nutrition at Advanced level

• Workplace reporting at Intermediate Level Winemaking

• Identification and remediation of wine faults at all levels

• Use of oak barrels and alternatives at Intermediate and Advanced Level

• Production – Bottling and Packaging

• Ensuring successful secondary fermentation for bottle fermented wines at all Levels

• Workplace reporting and Health & Safety Cellar Door

• Sales and Marketing at all Levels

• Tours and tastings at Entry and Intermediate Level

• Management of Cellar Door and Customer experience at Entry and Intermediate Level

Plumpton College proposes to run more entry level courses in 2024/2025 and, in addition, to train regionally where there is potential to do so. If government funding becomes available, further consideration will be given by Plumpton College to the number and content of new forms of education (online and remote) and training. In subsequent years, Plumpton will roll out further courses.

All new courses will be part of the National Wine Training programme. Initial courses planned:

• Advanced Principles of Vinegrowing –Winter Operations

• Advanced Principles of Vinegrowing –Spring Operations

• Advanced Principles of Vinegrowing –Summer Operations

• Advanced Principles of Winemaking

- Wine Quality Control

- Wine Stabilisation and Preservation

- Wine Packaging and Bottling

• Introduction to Wine Marketing

• Advanced Principles of VinegrowingCrop Protection

• Advanced Principles of Winemaking - Bottling and Tirage Operations

More to come

There will also be initial courses from early 2025 which are individual modules from Plumpton’s degree programme. These are as follows with a link to the relevant page on the Plumpton College website.

Professional Skills: Continuous Personal Development in Wine Business and Wine Production

Food and Wine starts in January 2025

Food & Wine - Plumpton College

Global Wine Business starts September 2025

Global Wine Business - Plumpton College

Wine Marketing starts September 2025

Wine Marketing -Plumpton College

Understanding Wine Styles starts September 2025

Understanding Wine Styles - Plumpton College

Wine Component Analysis starts in January 2025

Wine Component Analysis - Plumpton College

Vineyard Establishment starts September 2025

Vineyard Establishment - Plumpton College

English Wine and Sustainability starts in January 2025

English Wine & Sustainability - Plumpton College

Wine Tourism starts in January 2025

Wine Tourism - Plumpton College

Wine Sales and Social Responsibility starts September 2025

Wine Sales and Social Responsibility - Plumpton College

Wines of the World starts September 2025

Wines of the World - Plumpton College

Sparkling Wine Production starts September 2025

Sparkling Wine Production - Plumpton College

Sparkling and Fortified Wine starts September 2025

Sparkling and Fortified Wine - Plumpton College

Fundamentals of Wine Science starts September 2025

Fundamentals of Wine Science - Plumpton College

Vineyard Engineering and Operations starts September 2025

Vineyard Engineering and Operations - Plumpton College

Winery Engineering and Operations starts September 2025

Winery Engineering and Operations - Plumpton College

UK Wine Industry Job roles and Competency Statements

VINEYARD

Vineyard Operative

Job roles

Site Selection and Establishment:

• Demonstrates a sound understanding of grapevine physiology and plant development

• Identiﬁes key weeds and implements management processes as applicable

• Identiﬁes best and problem ﬁeld areas

• Ensures the appropriate range of equipment is available and in good working order

• Sets up, calibrates and tests the range of equipment available, to ensure in good working order

• Undertakes good and accurate assessment of ground conditions prior to any operation

Site Selection and Establishment:

• Have an understanding of basic vine physiology

• Have an understanding of annual vine growth stages

• Have an understanding of key grape varieties and their characteristics

• Have an understanding of the diﬀerent root stocks

• Identify signs of common vine disorders

Site Selection and Establishment:

• Follow instructions for the application of spreading and seeding operations within the vineyard growing system

• Follow instructions for the application of organic and inorganic fertilisers

• Abide by set application parameters for seed or spreading materials

• Consider soil characteristics as they apply to spreading and seeding operations

• Identify common causes of non-conformance and corrective action required with vineyard equipment and report to the management

• Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear

• Conduct routine maintenance procedures for equipment

Site Selection and Establishment:

• Aid with trellis installation

• Aid in maintaining the vineyard trellis system and conduct repairs where required, including position of posts and wires

• Assist the management with wire maintenance

• Assist the management with foliage wires and trellis wires

Competency Statements

Site Selection and Establishment: Ability to select a vineyard site for optimal grape quality and yield

Site Selection and Establishment:

Establish and plant a vineyard for optimal grape quality and yield

Site Selection and Establishment: Establish and plant a vineyard for optimal grape quality and yield

Site Selection and Establishment:

Install and maintain a vineyard trellising system

Crop Protection: Crop Protection:

• Adhere to health and safety hazards and set controls in the workplace

• Use PPE eﬀectively

• Follow instructions to safely prepare chemicals

• Follow instructions to treat vine disorders safely and eﬀectively

• Prepare, calibrate and clean equipment

• Report environmental non-compliance

• Identify common vine disorders seen in young vines

• Follow an integrated pest management plan

• Prepare treatments safely and correctly

Crop Protection:

• Follow instructions to treat pest, disease and weed infestations

• Follow instructions on chemical labels and data sheets

• Follow instructions to notify others of treatment where necessary

• Follow instructions regarding use of treatments in diﬀerent weather conditions

• Use PPE where required

• Dispose of chemicals safely as instructed

• Clear up spillages and clean equipment

• Use suitable equipment for each operation

• Follow the regulations and guidelines in relation to chemical use

Canopy Management:

• Follow a canopy management programme

• Position vine shoots correctly, including removing unwanted growth

• Use manual and motorised equipment where necessary

• Follow instructions to control exposure of canopy to sunlight, dependent on climate conditions

• Report problems with vines or equipment to management

• Ensure equipment is shut down and stored safely

• Ensure waste is disposed of mindfully, addressing environmental concerns

Canopy Management:

• Follow a canopy management programme throughout the annual life cycle of the vine, to improve grape quality, cropping yield and wine production requirements

• Consider factors inﬂuencing vine vigour and therefore canopy management, including grape variety, trellis design, vine spacing, fertilisers and rootstock

• Implement a range of canopy management styles and techniques to improve grape quality, cropping yield and wine production requirements.

• Take measures to manage light penetration and shading, increasing air circulation and reducing disease based on the annual growth stages of the vine

Soil Management and Nutrition:

• Utilise soil management techniques to beneﬁt soil, vine growth, cropping levels and wine quality

Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Crop Protection:

Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneﬁcial lifeforms

Canopy Management: Management of vine canopy to ensure optimal vine balance, light penetration and airﬂow

Canopy Management: Use canopy management practices throughout the growing season include pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting

Soil Management and Nutrition: Management of

• Identify ideal soil environment for vines including speciﬁc requirements of grapes grown, and notify management of any issues

• Identify visual signs of vine nutrient deﬁciencies, notify the management and treat accordingly

• Use equipment safely and eﬀectively

• Manage the speciﬁc needs of vineyard blocks

Harvest Operations:

• Follow the harvest plan as organised by the management team

• Work in accordance with the harvest plan, and alert management to any problems arising

• Work safely with harvest equipment, and report any issues to the management

• Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear and report problems to management

• Report any issues with transport to management

• Report any change to harvest expectations, for example inclement weather

• Assist the management to collect accurate harvest data

• Liaise with winery staﬀ to co-ordinate harvest

• Provide feedback to management regarding harvest improvements

Workplace Safety:

• Support the management to identify health and safety requirements of work team

• Interpret and understand the legal requirements, policies and procedures

• Interpret and understand hazard identiﬁcation and risk assessment outcomes

• Report any issues in a timely manner to management

• Take responsibility to manage and improve health and safety

• Maintain incident records in the work area

Business Improvement Practices:

• Contribute to the plan the investigation and data collection methods

• Contribute to help develop objectives and parameters for investigation

• Assist to collect and analyse data and evidence to test ideas

• Assist with presenting improvement plans with evidence to support rationale

• Assist with the implementation and monitoring of improvement processes

• Help the team to ensure the improvement plans reﬂect overall organisational objectives

Food Hygiene Safety Procedure:

• Participate in workplace policies and procedures to implement responsibilities, in accordance with the WSB

optimal soil structure, organic matter, soil pH, major and minor nutrient requirements, cover cropping, weed control and physical practices

Harvest Operations: Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, eﬃciency and job satisfaction

Food Hygiene Safety Procedure: Application of food hygiene safety

• Participate in procedures to investigate contamination and cross-contact allergenic events

• Ensure good manufacturing practices are always maintained

• Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

• Identify and control handling and storage requirements of ingredients, materials and products handled and used

• Implement corrective action required in the event of noncompliance

• Ensure accurate record keeping and report to management

• Use personal protective clothing and footwear, maintaining clothing, laundering and storage requirements

• Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

• Follow procedures in the event of pest sighting or discovery of infestation and report to management

• Maintain high standards of cleaning and sanitisation procedures

Workplace Reporting:

• Participate in the use of log sheets/timesheets for staﬀ

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing legislative requirements, industrial awards and agreements

People Skills:

• An interest in viticulture and vine growing

• Well organised, detail orientated and committed

• Able to work well both independently and as part of a team

• Good communication skills

• Good levels of English literacy and numeracy

• Ability to follow directions and work orders

• Willingness to work alongside agency staﬀ

Assistant Vineyard Manager

procedures, to ensure impeccable standards are met at all times Adherence to harvest intervals

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills:

Skills need to work eﬀectively with other people in the role

Job roles Competency Statements

Site Selection and Establishment:

• Assists management to choose grape varieties relevant to conditions and market requirements

Site Selection and Establishment:

• Assists management to project yield based on the site and planting density

• Assists management in assessing appropriate wine styles for land and market

• Assists management to ensure the correct, and adequate, processing facilities are available for all grapes to be harvested

• Assist management in designing and budgeting for the grapevine year

• Demonstrates a sound understanding of crop physiology and plant development

• Considers the long term vineyard plan and budgets accordingly

• Assists management in site evaluation, and helps identify best and problem areas for crop production activities

• Assists management to assess the ground for compaction e.g. proﬁle pit and remedial subsoiling

• Ensures cultivation and crop choice is appropriate to changing climate conditions and extreme weather events

• Demonstrates a good understanding of appropriate land drainage and assesses requirements for further drainage as applicable

• Identiﬁes key weeds and implements management processes as applicable

Site Selection and Establishment:

• Understand and teach vine physiology including water and nutrient uptake, photosynthesis, transpiration, respiration, and translocation

• Understand and teach vine physiology including physical parts of the root, trunk, shoot and fruit systems of the grapevine and their role in how the vine works

• Understand and teach vine physiology including buds, nodes and tendrils, cambium, epidermis, phloem and xylem leaf blade, bract and petiole, bunch, berries and ﬂowers

• Understand and teach the annual grapevine growth stages, including budburst, ﬂowering, veraison, maturing

• Understand and teach the vine types, characteristics and uses including family, genus and species names and categories, Vitis vinifera and commercial varieties, native species and hybrids (e.g. V. labrusca)

• Understand and teach the diﬀerences of root stocks and scion stocks

• Understand and teach key grape varieties and distinguishing features, including berry and bunch characteristics, frost and disease resistance, grape ﬂavour and wine style

• Identify and teach signs and symptoms of common vine disorders, pests and diseases including light brown apple moth, powdery and downy mildew, botrytis, mites, fruit ﬂy.

Site Selection and Establishment:

• Assist the management in the application of spreading and seeding operations within the vineyard growing system

Ability to select a vineyard site for optimal grape quality and yield

Site Selection and Establishment: Uses vine physiology knowledge with practical application, to create optimal grape quality and yield

Site Selection and Establishment: Establish and plant a

including, soil ameliorants, inter-row cropping species and varieties, inter-row cropping practices and techniques

• Assist the management in the application of organic and inorganic fertilisers

• Abide by set application parameters for seed or spreading materials, including correct vine and fertiliser, correct soil ameliorant and treatment

• correct variety or type of seed and fertiliser treatment

• Abide by set application parameters include application rate, volume, application depth, density coverage, and required weather conditions for the activity

• Consider soil characteristics as they apply to spreading and seeding operations

• Identify common causes of non-conformance and corrective action required with vineyard equipment and report to the management

• Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear

• Conduct routine maintenance procedures for equipment

Site Selection and Establishment:

• Assist the management to install the trellis system

• Assist the management in maintaining the vineyard trellis system and conduct repairs where required, including position of posts and wires

• Assist the management in addressing non-conformances in trellis installation

• Assist the management to select appropriate trellis materials, including type and quantity, including the grade of wire

• Assist the management to design optimal vineyard layout including post spacing, type, quantity and position

• Assist the management to design optimal wire positioning and length, including securing of ends

• Assist the management with the attachment of foliage and trellis wires including spacing, alignment, heights, tension and ﬁxing method

Crop Protection:

• Assist the management in assessing health and safety hazards and set controls in the workplace

• Assist the management to enforce the application of PPE with emphasis on its purpose

• Assist management to promote the safe preparation and handling of chemicals

• Follow the correct workplace procedures for equipment used to treat disorders, including the safe and eﬀective handling of equipment

• Follow the correct workplace procedures for preparing equipment, including calibration and cleaning

• Report environmental non-compliance to management

• Assist the management to identify and treat common vine disorders seen in young vines throughout their life cycle

vineyard for optimal grape quality and yield

Site Selection and Establishment: Install and maintain a vineyard trellising system

Crop Protection:

Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

• Assist the management to implement diﬀerent types of control measures and their uses, including integrated pest management

• Assist the management to implement the appropriate correct procedures for preparing treatments, including set up, measuring treatment rate, mixing treatments, and interpreting treatment label information

Crop Protection:

• Assist the management in selecting suitable control options for pest, disease, and weed infestation including, chemical, mechanical, cultural, biological, and/or integrated

• Assist the management to Identify types of pests, diseases and weed their treatment and resistance

• Observe legal implications and requirements of chemical labels and safety data sheets

• Assist the management to undertake required notiﬁcations, including neighbours, staﬀ and statutory where required

• Assist the management to consider impact of weather factors on the safe and eﬀective application of chemicals

• Assist the management to consider the characteristics of chemicals, their mode of action and relevance to chemical selection and use, including systemic, contact, ingested poison, protectant, eradicant, knock-down, residual, selective/nonselective

• Assist the management to consider factors that contribute to oﬀ target damage, including physical movement, chemical formulation, wind, temperature, rain

• Assist the management in taking measures to control oﬀ target damage, through use of buﬀer zones and barriers

• Assist the management to consider and teach staﬀ the hazards of chemical application, including human and animal health, environmental contamination, residue, withholding/re-entry periods

• Assist the management to consider and teach staﬀ the safety requirements when applying chemicals, including PPE, signage, safe handling, transport and storage

• Assist the management to consider and teach staﬀ the safety requirements when preparing chemicals, including compatibility, adjuvants, water quality

• Assist the management to consider and teach staﬀ requirements for disposal of excess chemicals, clearing spillages, and equipment clean up

• Assist the management to consider and teach staﬀ selection and operation of suitable equipment, including pressure and volume of travel speed, nozzle identiﬁcation and use

• Assist the management to consider and teach the legislation, regulations and licensing requirements in relation to chemical use

Canopy Management:

• Assist the management to identify key aspects of canopy management, implementing a management plan for the full life cycle of the vine

Crop Protection:

Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneﬁcial lifeforms

Canopy Management: Management of vine canopy to ensure

• Position vine shoots correctly, including removing unwanted growth

• Use manual and motorised equipment where necessary

• Control exposure of canopy to sunlight, dependent on climate conditions

• Assist the management to set up procedures for reporting problems or anomalies with vines or equipment, and address these in a timely manner

• Ensure equipment is shut down and stored safely

• Ensure waste is disposed of mindfully, addressing environmental concerns

Canopy Management:

• Assist the management in identifying key factors aﬀecting the canopy management technique, including climate, forecast and current weather conditions, vineyard aspect and terrain, grape variety and vigour, grape quality and characteristics, trellis design, harvesting techniques, disease risk and occurrence and stage of maturity and development

• Assist the management to consider factors inﬂuencing vine vigour and therefore canopy management, including grape variety, trellis design, vine spacing, fertilisers and rootstock

• Assist the management to implement a range of canopy management styles and techniques in order to improve grape quality, cropping yield and wine production requirements.

• Assist the management to take measures to manage light penetration and shading, increasing air circulation and reducing disease based on the annual growth stages of the vine

Soil Management and Nutrition:

• Assist the management to utilise soil management techniques to beneﬁt soil, vine growth, cropping levels and wine quality

• Assist the management to identify ideal soil environment for vines including speciﬁc requirements of grapes grown

• Identify visual signs of vine nutrient deﬁciencies and treat accordingly

• Assist the management to monitor the vineyard soil and interpret the results, including soil moisture content, water table level, weed population, nutrient levels in plant and soil, signs of vine nutrient deﬁciencies, climatic conditions

• Assist the management to monitor the vineyard soil and interpret the results, including pH and salinity analysis, evidence of hard pans, soil texture, vine root distribution, erosion risk, soil management history and growth of mid-row sward

• Assist the management to manage available resources, including appropriately skilled operators

• Assist the management to manage equipment availability and capability

optimal vine balance, light penetration and airﬂow

Soil Management and Nutrition: Management of optimal soil structure, organic matter, soil pH, major and minor nutrient requirements, cover cropping, weed control and physical practices

• Assist the management to manage the speciﬁc needs of vineyard blocks

• Assist the management to implement procedures for monitoring soil management, including operator performance, operating conditions and operating results

Harvest:

• Assist the management to compare weather data in comparison with historical data to predict harvest dates

• Assist the management to estimate harvest considering grape varieties and their distinguishing features for ripeness, including ﬂavour and style as it applies to harvest and berry/bunch characteristics

• Assist the management in considering factors that aﬀect grape ripening including crop level, grape variety, and vine age

• Assist the management to monitor physical harvest operation for vine quality, grape quality and maturity variation, harvesting eﬃciency (% fruit left in fruit zone), MOG (material other than grape collected)

• Assist the management to maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear

• Assist the management to ensure personnel requirements are met for harvest including equipment and materials required and transport, considering timing and environmental conditions

• Assist the management to determine activities required of the vineyard processes and individuals to meet job targets

• Assist the management to allocate harvest activities and monitor their implementation

• Assist the management in providing team leadership and instruction for vineyard personnel throughout harvest

• Assist the management to monitor individual and team performance, achievement of targets, timeline and performance requirements

• Assist the management in providing feedback to individuals and groups and conﬂict resolve

• Assist the management in collecting accurate harvest data

• Liaise with winery staﬀ to co-ordinate harvest

Workplace Safety:

• Support the management to identify health and safety requirements of work team

• Interpret and share the legal requirements, policies and procedures with required staﬀ

• Interpret and explain hazard identiﬁcation and risk assessment outcomes to required personnel

• Respond to any issues in a timely manner, and report any issues in a timely manner to management

• Encourage the team to manage and improve health and safety

• Maintain incident records in the work area

Harvest:

Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety:

Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices:

• Support management in planning the investigation and data collection methods

• Support management in developing objectives and parameters for investigation

• Support management to collect and analyse data and evidence to test ideas

• Support management with presenting improvement plans with evidence to support rationale

• Support management with the implementation and monitoring of improvement processes

• Support management to ensure the improvement plans reﬂect overall organisational objectives

Food Hygiene Safety Procedures:

• Aid management to design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB

• Aid management in the coordination of the roles of internal and external auditors

• Aid management, to ensure procedures are followed to investigate contamination and cross-contact allergenic events

• Ensure good manufacturing practices are maintained at all times

• Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

• Identify and control handling and storage requirements of ingredients, materials and products handled and used

• Implement corrective action required in the event of noncompliance

• Ensure accurate record keeping and report to management

• Use personal protective clothing and footwear, maintaining clothing, laundering and storage requirements

• Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

• Follow procedures in the event of pest sighting or discovery of infestation and report to management

• Maintain high standards of cleaning and sanitisation procedures

Workplace Reporting:

• Assist the management in the use of log sheets/timesheets for staﬀ

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of harvest intervals

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

• Assist management to develop and maintain techniques used to collate and assess information, including typical

Business Improvement Practices:

The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, eﬃciency and job satisfaction

Food Hygiene Safety Procedure:

Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting:

Implementation of upto-date and accurate record keeping, in all areas of the business

recording outcomes to identify unusual or incorrectly recorded information

• Assist management to investigate the likely causes of variation and related reporting responsibilities

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• Ability to train and supervise staﬀ and agency workers

• Exposure to eﬀectively organizing and allocating staﬀ resources

• Excellent oral and written skills, organizational and timemanagement abilities

• Eﬀective inter-personal skills

Vineyard Manager/Consultant

Job roles

Site Selection and Establishment:

• Demonstrates an awareness of choice of grape varieties relevant to conditions and market requirements

• Has an understanding of yield projection based on the site and planting density

• Assesses appropriate wine styles for land and market

• Ensures the correct, and adequate, processing facilities are available for all grapes to be harvested

• Designs and budgets for the grapevine year

• Demonstrates a sound understanding of crop physiology and plant development

• Considers the long term vineyard plan and budgets accordingly

• Evaluates site and identiﬁes best and problem areas for crop production activities

• Assesses the ground for compaction e.g. proﬁle pit and remedial subsoiling

• Ensures cultivation and crop choice is appropriate to changing climate conditions and extreme weather events

• Demonstrates a good understanding of appropriate land drainage and assesses requirements for further drainage as applicable

• Identiﬁes key weeds and implements management processes as applicable

Site Selection and Establishment:

• Understand and teach vine physiology including water and nutrient uptake, photosynthesis, transpiration, respiration, and translocation

People Skills: Skills need to work eﬀectively with other people in the role

Competency Statement

Site Selection and Establishment: Ability to select a vineyard site for optimal grape quality and yield

Site Selection and Establishment: Uses vine physiology knowledge with practical application, to

• Understand and teach vine physiology including physical parts of the root, trunk, shoot and fruit systems of the grapevine and their role in how the vine works

• Understand and teach vine physiology including buds, nodes and tendrils, cambium, epidermis, phloem and xylem leaf blade, bract and petiole, bunch, berries and ﬂowers

• Understand and teach the annual grapevine growth stages, including budburst, ﬂowering, veraison, maturing

• Understand and teach the diﬀerences of root stocks and scion stocks

• Understand and teach key grape varieties and distinguishing features, including berry and bunch characteristics, frost and disease resistance, grape ﬂavour and wine style

• Identify and teach signs and symptoms of common vine disorders, pests and diseases including light brown apple moth, powdery and downy mildew, botrytis, mites, fruit ﬂy

Site Selection and Establishment:

• Manage the application of spreading and seeding operations within the vineyard growing system including, soil ameliorants, inter-row cropping species and varieties, inter-row cropping practices and techniques

• Manage the application of organic and inorganic fertilisers

• Set application parameters for seed or spreading materials, including correct vine and fertiliser, correct soil ameliorant and treatment

• Correct variety or type of seed and fertiliser treatment

• Set application parameters include application rate, volume, application depth, density coverage, and required weather conditions for the activity

• Consider soil characteristics as they apply to spreading and seeding operations

• Identify common causes of non-conformance and corrective action required with vineyard equipment

• Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear

• Conduct routine maintenance procedures for equipment

Site Selection and Establishment:

• Choose and install the trellis system

• Maintain the vineyard trellis system and conduct repairs where required, including position of posts and wires

• Address non-conformances in trellis installation

• Select appropriate trellis materials, including type and quantity, including the grade of wire

• Design optimal vineyard layout including post spacing, type, quantity and position

create optimal grape quality and yield

Site Selection and Establishment: Establish and plant a vineyard for optimal grape quality and yield

Site Selection and Establishment: Install and maintain a vineyard trellising system

• Design optimal wire positioning and length, including securing of ends

• Manage attachment of foliage and trellis wires including spacing, alignment, heights, tension and ﬁxing method

• Crop Protection:

• Assess health and safety hazards and set controls in the workplace

• Enforce the application of PPE with emphasis on its purpose

• Manage and promote the safe preparation and handling of chemicals

• Implement the correct workplace procedures for equipment used to treat disorders, including the safe and eﬀective handling of equipment

• Implement the correct workplace procedures for preparing equipment, including calibration and cleaning

• Identify and rectify, and report environmental noncompliance

• Identify and treat common vine disorders seen in young vines throughout their life cycle

• Implement diﬀerent types of control measures and their uses, including integrated pest management

• Implement the appropriate correct procedures for preparing treatments, including set up, measuring treatment rate, mixing treatments, and interpreting treatment label information

Crop Protection:

• Select suitable control options for pest, disease, and weed infestation including, chemical, mechanical, cultural, biological, and/or integrated

• Identify types of pests, diseases and weed their treatment and resistance

• Observe legal implications and requirements of chemical labels and safety data sheets

• Undertake required notiﬁcations, including neighbours, staﬀ and statutory where required

• Consider impact of weather factors on the safe and eﬀective application of chemicals

• Consider the characteristics of chemicals, their mode of action and relevance to chemical selection and use, including systemic, contact, ingested poison, protectant, eradicant, knock-down, residual, selective/nonselective

• Consider factors that contribute to oﬀ target damage, including physical movement, chemical formulation, wind, temperature, rain

• Take measures to control oﬀ target damage, through use of buﬀer zones and barriers

• Consider and teach staﬀ the hazards of chemical application, including human and animal health, environmental contamination, residue, withholding/reentry periods

Crop Protection:

Use of cultural practices, including integrated pest management program to maximise crop quality & yield

Crop Protection:

Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneﬁcial lifeforms

• Consider and teach staﬀ the safety requirements when applying chemicals, including PPE, signage, safe handling, transport and storage

• Consider and teach staﬀ the safety requirements when preparing chemicals, including compatibility, adjuvants, water quality

• Consider and teach staﬀ requirements for disposal of excess chemicals, clearing spillages, and equipment clean up

• Consider and teach staﬀ selection and operation of suitable equipment, including pressure and volume of travel speed, nozzle identiﬁcation and use

• Consider and teach the legislation, regulations and licensing requirements in relation to chemical use

Canopy Management:

• Identify key aspects of canopy management, implementing a management plan for the full life cycle of the vine

• Position vine shoots correctly, including removing unwanted growth

• Use manual and motorised equipment where necessary

• Control exposure of canopy to sunlight, dependent on climate conditions

• Set up procedures for reporting problems or anomalies with vines or equipment, and address these in a timely manner

• Ensure equipment is shut down and stored safely

• Ensure waste is disposed of mindfully, addressing environmental concerns

Canopy Management:

• Identify key factors aﬀecting the vine canopy, including climate, forecast and current weather conditions, vineyard aspect and terrain, grape variety and vigour, grape quality and characteristics, trellis design, harvesting techniques, disease risk and occurrence and stage of maturity and development

• Consider factors inﬂuencing vine vigour and therefore canopy management, including grape variety, trellis design, vine spacing, fertilisers and rootstock

• Implement a range of canopy management styles and techniques in order to improve grape quality, cropping yield and wine production requirements.

• Take measures to manage light penetration and shading, increasing air circulation and reducing disease based on the annual growth stages of the vine

Soil Management and Nutrition:

• Utilise soil management techniques to beneﬁt soil, vine growth, cropping levels and wine quality

• Identify ideal soil environment for vines including speciﬁc requirements of grapes grown

• Identify visual signs of vine nutrient deﬁciencies and treat accordingly

Canopy Management: Management of vine canopy to ensure optimal vine balance, light penetration and airﬂow

Soil Management and Nutrition: Management of optimal soil structure, organic matter, soil pH, major and minor nutrient requirements, cover

• Monitor the vineyard soil and interpret the results, including soil moisture content, water table level, weed population, nutrient levels in plant and soil, signs of vine nutrient deﬁciencies, climatic conditions

• Monitor the vineyard soil and interpret the results, including pH and salinity analysis, evidence of hard pans, soil texture, vine root distribution, erosion risk, soil management history and growth of mid-row sward

• Manage available resources, including appropriately skilled operators

• Manage equipment availability and capability

• Manage the speciﬁc needs of vineyard blocks

• Implement procedures for monitoring soil management, including operator performance, operating conditions and operating results cropping, weed control and physical practices

• Harvest Operations:

• Compare weather data in comparison with historical data to predict harvest dates

• Estimate harvest considering grape varieties and their distinguishing features for ripeness, including ﬂavour and style as it applies to harvest and berry/bunch characteristics

• Consider factors that aﬀect grape ripening including crop level, grape variety, and vine age

• Monitor physical harvest operation for vine quality, grape quality and maturity variation, harvesting eﬃciency (% fruit left in fruit zone), MOG (material other than grape collected)

• Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear

• Ensure personnel requirements are met for harvest including equipment and materials required and transport, considering timing and environmental conditions

• Determine activities required of the vineyard processes and individuals in order to meet job targets

• Allocate harvest activities and monitor their implementation

• Provide team leadership and instruction for vineyard personnel throughout harvest

• Monitor individual and team performance, achievement of targets, timeline and performance requirements

• Provide feedback to individuals and groups and conﬂict resolve

• Collect accurate harvest data

• Liaise with winery staﬀ to co-ordinate harvest

Workplace Safety:

• Identify health and safety requirements of work team

• Teach the legal requirements, policies and procedures to required staﬀ

• Explain hazard identiﬁcation and risk assessment outcomes to required personnel

• Ensures all equipment and machinery is regularly checked, serviced and repaired when necessary

Harvest Operations: Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety:

Everyone in the business works to ensure a safe working environment for themselves and for others

• Respond to any issues in a timely manner

• Encourage the team to manage and improve health and safety

• Maintain incident records in the work area

Business Improvement Practices:

• Plan the investigation and data collection methods

• Develop objectives and parameters for investigation

• Collect and analyse data and evidence to test ideas

• Present improvement plans with evidence to support rationale

• Implement and monitor improvement processes

• Ensure the improvement plans reﬂect overall organisational objectives

Food Hygiene Safety Procedure:

• Design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB

• Coordinate the roles of internal and external auditors

• Ensure procedures are followed to investigate contamination and cross-contact allergenic events

• Ensure good manufacturing practices are always maintained

• Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

• Identify and control handling and storage requirements of ingredients, materials and products handled and used

• Implement corrective action required in the event of noncompliance

• Ensure accurate record keeping

• Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements

• Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

• Implement procedures to follow in the event of pest sighting or discovery of infestation

• Maintain high standards of cleaning and sanitisation procedures

Workplace Reporting:

• Manage the use of log sheets/timesheets for staﬀ

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

Food Hygiene Safety Procedure:

Application of food hygiene safety procedures, to ensure impeccable standards are always met

Workplace Reporting:

Implementation of upto-date and accurate record keeping, in all areas of the business

• Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

• Investigate the likely causes of variation and related reporting responsibilities

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• Ability to train and supervise staff and agency workers

• Ability to effectively organize and allocate staff resources

• Excellent oral and written skills, organizational and timemanagement abilities

• effective inter-personal skills, and the ability to work with personnel at all organisational levels

APPENDIX 2

WINEMAKING

Cellar Hand

Job roles

Grape Processing:

• Aids in the reception of fruit including checking, weighing and storage

• Access workplace information to identify pressing requirements

• Aids in the check supply and status of materials before commencing pressing operation

• Aids to prepare and conﬁrm status of equipment and services before commencing pressing process

• Aids in the set up and start of the pressing process

• Aids in the monitor the pressing process

• Aids to take corrective action in response to nonconformance results

• Aids in the shutdown of the process after press operations are completed

Amelioration of juice:

• Assess the diﬀerent mixing techniques and how these techniques can aﬀect the characteristics of the wine, including pumping over, gas mixing, rummaging, stirring, use of submersible mixers in-place mixers/tank agitators and portable guth agitators

People Skills: Skills need to work eﬀectively with other people in the role

Competency Statement

Grape Processing: Processing of grapes into juice

Practices depending upon wine stylecrushing, destemming, carbonic maceration Winemaking additions

Amelioration of juice: Changes to juice pre fermentation for quality and style. Adjustments to acidity, tannin, potential alcohol, clarity, ﬁning, stylistic choices.

• Implement the correct methods for adding to the juice, including venturi, dosing direct, tipping in or pumping in while wine mixing

• Check supply and status of materials before commencing additions

• Prepare and conﬁrm status of equipment and services before commencing addition process

• Take corrective action in response to non-conformance results

Fermentation (+MLF):

• Assess workplace information, to identify fermentation processing requirements

• Check supply and status of materials before commencing fermentation operation

• Prepare and conﬁrm status of equipment and services before commencing fermentation processes

• Set up and start the fermentation process

• Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in conﬁned spaces

• Monitor the fermentation process

• Take corrective action in response to non-conformance results

• Shut down the process, after fermentation operations are completed

Sensory Evaluation:

• Aids to critique the wine using wine sensory evaluation techniques, with reasoning, including handling of glass and swirling techniques, use of light and white background, and visual appraisal

• Aids to critique the wine using wine sensory evaluation techniques, with reasoning, including sniﬃng and nosing, tasting and spitting

• Identify key taste sensations in the wine, cleansing the palate between tastings

• Identify key wine features, including sweetness, acidity, alcohol, ﬂavour, aroma, tannin, body and weight, balance, length and texture

Maturation:

• Identify and conﬁrm job requirements for maturation

• Identify applicable handling activities, environmental guidelines and legislative requirements

• Check equipment and materials to ensure availability and readiness for use according to workplace procedures

• Locate and identify oak product required to meet job requirement

• Select and follow workplace procedures for ﬁlling, emptying and topping

• Use transfer operations to complete production requirements

• Identify treatment, storage and repair requirements for oak product

Fermentation (+MLF):

Management of fermentation via choice of vessel, temperature, yeast selection Management of MLF via inoculum, temperature, analysis Management and analysis of fermentation through yeast phases and reducing sugars

Sensory Evaluation:

Organoleptic evaluation of style, characteristics, quality, faults

Maturation:

Management of ageing product-selection of oak type, size of vessel, length of time

• Conﬁrm that oak meets job requirements

• Treat, store and repair oak to meet workplace procedures

• Operate and monitor equipment to ensure job requirements are being maintained

• Identify and address non- conformance results according to workplace procedures

• Identify and plan stacking requirements for oak barrels and casks

• Select stacking method and implement according to speciﬁcation and safe work practices

• Conﬁrm stacked oak barrels and casks meet speciﬁcation

• Identify and address non- conformance stacking

• Shut down equipment safely according to workplace procedures

• Collect, treat and dispose of or recycle waste according to workplace procedures and relevant legislation

• Record workplace information according to workplace procedures

Blending:

• Identify and conﬁrm blending production requirements

• Conﬁrm availability of required materials and services to meet production requirements

• Set the process to meet concentration and blending requirements

• Start up the blending process according to workplace procedures

• Monitor production process to conﬁrm blending and concentration meets speciﬁcation

• Identify and address non- conformance product, process and equipment according to workplace procedures

• Identify and implement appropriate shutdown procedures when blending

• Dismantle equipment safely and prepare for cleaning

• Collect, treat and dispose of or recycle waste generated by both the blending or concentration process and cleaning procedures

• Record workplace information according to workplace requirements

Clariﬁcation:

• Identify and conﬁrm production requirements

• Conﬁrm availability of required materials and services to meet production requirements

• Prepare materials to meet production requirements

• Check equipment to conﬁrm readiness for use according to workplace procedures

• Set the process to meet production requirements

• Start up the ﬂotation process according to workplace procedures

• Monitor production process to conﬁrm performance meets speciﬁcations

• Identify and address non- conformance product, process and equipment according to workplace procedures

Blending:

Blending of diﬀerent wines to create a diﬀerent style or improve quality, meet commercial objectiveincrease or decrease volume

Clariﬁcation:

Fining and preparation prior to bottling, e.g./ continuous clariﬁcation by separation (ﬂotation)

• Identify and implement appropriate shutdown procedures

• Dismantle equipment safely and prepare for cleaning

• Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures

• Record workplace information according to workplace procedures

Stabilisation:

• Check incoming materials against documentation and place in storage area

• Select, ﬁt correctly and use required personal protective equipment

• Take material samples for testing according to laboratory procedures

• Transport materials to dry goods store after clearance from quality controller

• Read work order and verify calculations for required addition or ﬁning

• Select and prepare vessel required to collect and mix raw materials according to product batch speciﬁcations

• Conﬁrm weighing equipment is calibrated according to workplace tolerances

• Select, obtain and weigh raw materials according work order requirements

• Determine mixing methodology and equipment for speciﬁed addition or ﬁning

• Mix raw materials to create the speciﬁed addition or ﬁning according to manufacturer instructions and workplace procedures

• Allow mixture to develop to required state

• Prepare juice or wine mixing equipment according to predetermined integrating method

• Add addition or ﬁning to juice or wine according to required method

• Agitate juice or wine to fully integrate addition or ﬁning

• Complete addition and ﬁning workplace records, including batch numbers

• Dismantle, clean and store equipment safely

• Dispose of or recycle waste according to workplace and environmental procedures

• Collect and transfer samples of wine or juice for analysis by laboratory

Secondary Fermentation:

• Assess workplace information, to identify secondary fermentation processing requirements

• Check supply and status of materials before commencing secondary fermentation operation

• Prepare and conﬁrm status of equipment and services before commencing secondary fermentation processes

• Set up and start the secondary fermentation process

• Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in conﬁned spaces

Stabilisation: Final additions, treatments, practices prior to bottling with complex additions and ﬁnings

Secondary Fermentation:

Secondary fermentation to turn still wine into sparkling via various practices. Secondary fermentation in bottle, Charmat, carbonation.

• Monitor the secondary fermentation process

• Take corrective action in response to non-conformance results

• Shut down the process, after secondary fermentation operations are completed.

Workplace Safety:

• Identify health and safety requirements of work team

• Select and ﬁt appropriate personal protective equipment (PPE)

• Explain hazard identiﬁcation and risk assessment outcomes to required personnel

• Respond to any issues in a timely manner

• Encourage the team to manage and improve health and safety

• Maintain incident records in the work area

Business Improvement Practices:

Plan the investigation and data collection methods

Develop objectives and parameters for investigation

Collect and analysis data and evidence to test ideas

• Present improvement plans with evidence to support rationale

• Implement and monitor improvement processes

• Ensure the improvement plans reﬂect overall organisational objectives.

Food Hygiene:

• Ensure procedures are followed to investigate contamination and cross-contact allergenic events

• Ensure good manufacturing practices are maintained at all times

• Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

• Identify and control handling and storage requirements of ingredients, materials and products handled and used

• Implement corrective action required in the event of noncompliance

• Ensure accurate record keeping

• Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements

• Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

• Implement procedures to follow in the event of pest sighting or discovery of infestation

• Maintain high standards of cleaning and sanitisation procedures

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting:

• Manage the use of log sheets/timesheets for staﬀ

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

• Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

• Investigate the likely causes of variation and related reporting responsibilities

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• An interest in wine and wine making Well organised, detail orientated and committed. Able to work well both independently and as part of a team.

• Good communication skills.

• Good levels of English literacy and numeracy. Ability to follow directions and work orders.

Head Winemaker/Assistant Winemaker

Job roles

Grape Processing:

• Reception of fruit including checking, weighing and storage

• Access workplace information to identify pressing requirements

• Check supply and status of materials before commencing pressing operation

• Prepare and conﬁrm status of equipment and services before commencing pressing process

• Set up and start the pressing process

• Monitor the pressing process

• Take corrective action in response to non-conformance results

• Shut down the process after press operations are completed

• Conduct work according to environmental and health and safety requirements in the workplace

Amelioration of juice:

• Access workplace information to identify requirements for additions

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work eﬀectively with other people in the role

Competency Statement

Grape Processing: Processing of grapes into juice. Practices depending upon wine style-crushing, destemming, carbonic maceration. Winemaking additions.

• Assess the diﬀerent mixing techniques and how these techniques can aﬀect the characteristics of the wine, Amelioration of juice: Changes to juice pre fermentation for quality and style. Adjustments to acidity, tannin,

including pumping over, gas mixing, rummaging, stirring, use of submersible mixers in-place mixers/tank agitators and portable guth agitators

• Implement the correct methods for adding to the juice, including venturi, dosing direct, tipping in or pumping in while wine mixing

• Select and ﬁt appropriate personal protective equipment (PPE)

• Check supply and status of materials before commencing additions

• Prepare and conﬁrm status of equipment and services before commencing addition process

• Take corrective action in response to non-conformance results

• Conduct work according to environmental and health and safety requirements in the workplace

Fermentation (+MLF):

• Assess workplace information, to identify fermentation processing requirements

• Conduct work according to environment and health and safety requirements in the workplace

• Check supply and status of materials before commencing fermentation operation

• Prepare and conﬁrm status of equipment and services before commencing fermentation processes

• Set up and start the fermentation process

• Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in conﬁned spaces

• Monitor the fermentation process

• Take corrective action in response to non-conformance results

• Shut down the process, after fermentation operations are completed.

Sensory Evaluation:

• Critique the wine using wine sensory evaluation techniques, with reasoning, including handling of glass and swirling techniques, use of light and white background, and visual appraisal

• Critique the wine using wine sensory evaluation techniques, with reasoning, including sniﬃng and nosing, tasting and spitting

• Identify key taste sensations in the wine, cleansing the palate between tastings

• Identify key wine features, including sweetness, acidity, alcohol, ﬂavour, aroma, tannin, body and weight, balance, length and texture

Maturation:

• Identify and conﬁrm job requirements for maturation

• Identify applicable handling activities, environmental guidelines and legislative requirements

potential alcohol, clarity, ﬁning, stylistic choices.

Fermentation (+MLF):

Management of fermentation via choice of vessel, temperature, yeast selection Management of MLF via inoculum, temperature, analysis. Management and analysis of fermentation through yeast phases and reducing sugars.

Sensory Evaluation:

Organoleptic evaluation of style, characteristics, quality, faults

Maturation:

Management of ageing product-selection of oak type, size of vessel, length of time.

• Identify potential workplace health and safety hazards, assess risks and implement control measures

• Check equipment and materials to ensure availability and readiness for use according to workplace procedures

• Locate and identify oak product required to meet job requirement

• Select and follow workplace procedures for ﬁlling, emptying and topping

• Use transfer operations to complete production requirements

• Identify treatment, storage and repair requirements for oak product

• Conﬁrm that oak meets job requirements

• Treat, store and repair oak to meet workplace procedures

• Operate and monitor equipment to ensure job requirements are being maintained

• Identify and address non- conformance results according to workplace procedures

• Identify and plan stacking requirements for oak barrels and casks

• Select stacking method and implement according to speciﬁcation and safe work practices

• Conﬁrm stacked oak barrels and casks meet speciﬁcation

• Identify and address non- conformance stacking

• Shut down equipment safely according to workplace procedures

• Collect, treat and dispose of or recycle waste according to workplace procedures and relevant legislation

• Record workplace information according to workplace procedures

Blending:

• Identify and conﬁrm blending production requirements

• Conﬁrm availability of required materials and services to meet production requirements

• Conﬁrm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures

• Select and ﬁt personal protective equipment required for production

• Check equipment to conﬁrm readiness for use according to workplace procedures

• Set the process to meet concentration and blending requirements

• Start up the blending process according to workplace procedures

• Monitor production process to conﬁrm blending and concentration meets speciﬁcation

• Identify and address non- conformance product, process and equipment according to workplace procedures

• Identify and implement appropriate shutdown procedures when blending

• Dismantle equipment safely and prepare for cleaning

Blending:

Blending of diﬀerent wines to create a diﬀerent style or improve quality, meet commercial objectiveincrease or decrease volume

• Collect, treat and dispose of or recycle waste generated by both the blending or concentration process and cleaning procedures

• Record workplace information according to workplace requirements

Clariﬁcation:

• Identify and conﬁrm production requirements

• Conﬁrm availability of required materials and services to meet production requirements

• Conﬁrm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures

• Prepare materials to meet production requirements

• Check equipment to conﬁrm readiness for use according to workplace procedures

• Set the process to meet production requirements

• Start up the ﬂotation process according to workplace procedures

• Monitor production process to conﬁrm performance meets speciﬁcations

• Identify and address non- conformance product, process and equipment according to workplace procedures

• Identify and implement appropriate shutdown procedures

• Dismantle equipment safely and prepare for cleaning

• Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures

• Record workplace information according to workplace procedures

Stabilisation:

• Check incoming materials against documentation and place in storage area

• Select, ﬁt correctly and use required personal protective equipment

• Take material samples for testing according to laboratory procedures

• Transport materials to dry goods store after clearance from quality controller

• Read work order and verify calculations for required addition or ﬁning

• Select, ﬁt and use required personal protective equipment for contact with additions and ﬁnings

• Select and prepare vessel required to collect and mix raw materials according to product batch speciﬁcations

• Conﬁrm weighing equipment is calibrated according to workplace tolerances

• Select, obtain and weigh raw materials according work order requirements

• Determine mixing methodology and equipment for speciﬁed addition or ﬁning

• Mix raw materials to create the speciﬁed addition or ﬁning according to manufacturer instructions and workplace procedures

Clariﬁcation:

Fining and preparation prior to bottling, e.g./ continuous clariﬁcation by separation (ﬂotation)

Stabilisation: Final additions, treatments, practices prior to bottling with complex additions and ﬁnings

• Allow mixture to develop to required state

• Prepare juice or wine mixing equipment according to predetermined integrating method

• Add addition or ﬁning to juice or wine according to required method

• Agitate juice or wine to fully integrate addition or ﬁning

• Complete addition and ﬁning workplace records, including batch numbers

• Dismantle, clean and store equipment safely

• Dispose of or recycle waste according to workplace and environmental procedures

• Collect and transfer samples of wine or juice for analysis by laboratory

Secondary Fermentation:

• Assess workplace information, to identify secondary fermentation processing requirements

• Conduct work according to environment and health and safety requirements in the workplace

• Check supply and status of materials before commencing secondary fermentation operation

• Prepare and conﬁrm status of equipment and services before commencing secondary fermentation processes

• Set up and start the secondary fermentation process

• Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in conﬁned spaces

• Monitor the secondary fermentation process

• Take corrective action in response to non-conformance results

• Shut down the process, after secondary fermentation operations are completed.

Workplace Safety:

• Identify health and safety requirements of work team

• Select and ﬁt appropriate personal protective equipment (PPE

• Explain hazard identiﬁcation and risk assessment outcomes to required personnel

• Ensures all equipment and machinery is regularly checked, serviced and repaired when necessary

• Respond to any issues in a timely manner

• Encourage the team to manage and improve health and safety

• Maintain incident records in the work area

Business Improvement Practices:

• Plan the investigation and data collection methods

• Develop objectives and parameters for investigation

• Collect and analyse data and evidence to test ideas

• Present improvement plans with evidence to support rationale

• Implement and monitor improvement processes

• Ensure the improvement plans reﬂect overall organisational objectives.

Secondary Fermentation:

Secondary fermentation to turn still wine into sparkling via various practices. Secondary fermentation in bottle, charmat, carbonation.

Workplace Safety:

Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices:

The business continuously works to improve in all areas, including grape and wine quality, work health and safety,

Food Hygiene:

• Design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB

• Coordinate the roles of internal and external auditors

• Ensure procedures are followed to investigate contamination and cross-contact allergenic events

• Ensure good manufacturing practices are always maintained

• Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

• Identify and control handling and storage requirements of ingredients, materials and products handled and used

• Implement corrective action required in the event of noncompliance

• Ensure accurate record keeping

• Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements

• Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

• Implement procedures to follow in the event of pest sighting or discovery of infestation

• Maintain high standards of cleaning and sanitisation procedures

Workplace Reporting:

• Manage the use of log sheets/timesheets for staﬀ

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

• Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

• Investigate the likely causes of variation and related reporting responsibilities

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• A passion for making quality English wines

environmental management, cost, eﬃciency and job satisfaction

Food Hygiene Safety Procedure:

Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting:

Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills:

• Ability to train and supervise staff and agency workers

• Exposure to effectively organizing and allocating staff resources

• Excellent oral and written skills, organizational and timemanagement abilities

• Effective inter-personal skills

Production Manger

Job roles

Production, bottling and packaging:

• Ensure cleaning and sanitation processes are completed

• Ensure automatic shaker is programmed and operational or manual shaking tables are set up

• Check bottles are correctly binned, and lids secured for shaking

• Check manual or automatic de-binning is set up for operation

• Check neck freezer is set up and operational

• Ensure bottle feeds are ﬁlled with correct screws and stars and accurately aligned

• Ensure manual or automatic de-crowner is operational

• Ensure manual or automatic dosing equipment is set up and operational

• Ensure vacuum is operational

• Check refrigerant is operational

• Check line controls and conveyors are operational

• Check all equipment is adjusted to suit bottle height

• Operate, monitor and adjust the equipment to a ensure quality product

• Ensure gas and compressed air pressures are at correct level

• Ensure temperature of neck freezer is at correct level

• Facilitate smooth ﬂow of bottles through neck freezer

• Check de-crowner is removing all crown seals

• Check lees plug is disgorging correctly

• Ensure liqueur doser is delivering correct amount

• Ensure the top-up procedure meets wine level or volume requirements

• Monitor the supply and ﬂow of product and materials to and from the process

• Take corrective action in response to typical faults and inconsistencies, out-of-speciﬁcation results or noncompliance

• Shut down equipment in response to routine shut down requirements

• Clean and sanitise equipment according to workplace procedures

Skills need to work eﬀectively with other people in the role

Competency Statement

Production- bottling, packaging:

Prepare wine to be ready for sale. Bottling, labelling, packaging including choice of closure. Quality Assurance.

Operation of bottling, labelling and disgorging equipment

• Sort, treat and recycle wastes according to workplace procedures

• Complete workplace records as required

• Apply safe work practices, identifying hazards and controlling risks.

• Conﬁrm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor

• Select, ﬁt and use appropriate personal protective equipment

• Ensure that product and materials are available to meet bottle supply requirements

• Prepare product and materials to meet bottle supply requirements

• Ensure that services are available and ready for operation

• Prepare bottle supply equipment and check to conﬁrm readiness for use

• Setup equipment to meet bottle supply requirements

• Start-up bottle supply equipment according to operating instructions

• Monitor control points to conﬁrm performance is maintained within equipment operation speciﬁcations

• Ensure bottles are supplied according to requirements

• Monitor bottle supply equipment to conﬁrm operating conditions

• Identify, rectify and report out-of-speciﬁcation end product, process and equipment performance according to workplace procedures

• Liaise with operators in other work areas to ensure ongoing bottling process runs eﬃciently and eﬀectively

• Shut down bottle supply equipment according to operating instructions

• Prepare bottle supply equipment for cleaning according to workplace procedures

• Carry out cleaning and maintenance procedures

• Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures

• Record workplace information according to workplace procedures

Workplace Safety:

• Know the characteristics and composition of the work team

• Know the legal requirements, policies and procedures

• Know the hazard identiﬁcation and risk assessment outcomes

• Know how to record incidents

Business Improvement Practices:

• Know how to plan an investigation and the relevant data collection methods

• Know and outline clear objectives and parameters for investigation

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to

• Know how to collect and analysis data objectively

• Know how to present plans with relevant evidence

• Know how to implement plans and monitor the process

• Know the key organisational objectives

Food Hygiene Safety Procedure:

• Know food hygiene standards in accordance with WSB

• Know the roles and responsibilities of diﬀerent auditors

• Know the procedures to investigate contamination and cross-contact allergenic events

• Know good manufacturing process

• Know the common chemical, microbiological, physical and allergen hazards related to grapes/wine

• Know the storage requirements of ingredients, materials and products

• Know the corrective in the event of non-compliance

• Know how to maintain accurate records

• Know the PPE requirements

• Know housekeeping responsibilities and relevant storage areas

• Know the procedures in the event of pest sighting or discovery of infestation

• Know how to clean to a high standard

Workplace Reporting:

• Know how to design and use timesheets

• Know how to record harvest data and keep winemaking records

• Know how to accurately record operating procedures

• Know how to accurately record production statistics

• Know how to accurately record materials used

• Know data collection techniques and record keeping, using knowledge to identity unusual outcomes or incorrectly recorded information

• Know the causes of data variation and related reporting responsibilities

• Know how to keep accurate records of information systems

• Know how to keep accurate records of physical information

• Know how the relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• An interest in wine and wine making

• Well organised, detail orientated and committed. Able to work well both independently and as part of a team.

• Good communication skills.

• Ability to train and supervise staff and agency workers

• Exposure to effectively organizing and allocating staff resources

improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, eﬃciency and job satisfaction

Food Hygiene Safety Procedure:

Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting:

Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work eﬀectively with other people in the role

Laboratory Technician

Job roles

Analysis:

• Review test request to identify samples to be tested, test method and equipment involved

• Identify hazards and workplace controls associated with the sample, preparation methods, reagents and/or equipment

• Record sample description, compare with speciﬁcation, record and report discrepancies

• Prepare sample in accordance with appropriate standard methods

• Set up test equipment in accordance with test method

• Perform pre-use and safety checks in accordance with workplace procedures and manufacturer instructions

• Identify faulty or unsafe equipment and report to appropriate personnel

• Check calibration status of equipment and report any outof-calibration items to appropriate personnel

• Identify, prepare and weigh or measure sample and standards to be tested

• Conduct tests in accordance with workplace procedur

• Record data in accordance with workplace procedure

• Perform calculations on data as required

• Identify and report out of speciﬁcation or atypical results promptly to appropriate personnel

• Shut down equipment in accordance with operating procedures

• Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel

• Minimise the generation of wastes and environmental impacts

• Ensure safe disposal of laboratory and hazardous waste

• Clean, care for and store equipment and reagents as required

• Select the authorised calibration procedure in accordance with workplace procedures

• Identify hazards and use appropriate personal protective equipment (PPE), safety equipment and procedures

• Conﬁrm all measuring equipment meets the laboratory's speciﬁcation requirements and complies fully with the calibration procedure

• Assemble and set up speciﬁed reference standards and associated equipment prior to testing

• Verify performance of reference standards and measuring equipment prior to use and adjust or calibrate as necessary

• Identify and minimise potential sources of measurement error

Competency

Statement

Analysis:

Analysis of alcohol, acidity, pH, residual sugar, sulphur total and free, stabilityprotein, cold, microbial through testing

Perform standard calibrations

Process and interpret data

Use laboratory application software

• Perform individual tests without variance according to the documented procedure to ensure repeatability of measurement

• Conﬁrm readings are the result of a valid measurement and record data as required (as found or before adjustment)

• Adjust device under test to bring readings within speciﬁcation and record data (as left or after adjustment) where required

• Analyse resulting test data to detect trends or inconsistencies that would signiﬁcantly aﬀect the accuracy or validity of test results

• Seek appropriate advice when interpretation of results is outside authorised scope of approval

• Estimate and document uncertainty of measurement in accordance with workplace procedures, where require

• Document compliance/non-compliance with test requirements and/or speciﬁcations

• Record the results of each test/calibration accurately, unambiguously and objectively

• Ensure conﬁdentiality of workplace information in accordance with workplace procedures

• Prepare and issue a ﬁnal report on the job/item detailing testing carried out, traceability, statement of compliance and relevant information

• Report any non-compliance and verify next course of action with supervisor

• Attach calibration labels, equipment stickers, quality control tags and tamper resistant seals as required in accordance with workplace procedures

• Store test equipment/measurement standards and results in accordance with workplace procedures

• Verify the quality of data using workplace procedures

• Rectify errors in data using workplace procedure

• Calculate statistical values for given data

• Calculate scientiﬁc quantities using given formulae and data and estimate uncertainties

• Ensure calculated quantities are consistent with estimations and expectations

• Report all calculated quantities using the appropriate units and correct number of signiﬁcant ﬁgures

• Present data in clearly labelled tables, charts and graphs

• Graph data using appropriate scales to span the range of data or display trends

• Report all data using the appropriate units and number of signiﬁcant ﬁgures

• Interpret signiﬁcant features of tables, charts and graphs, including gradients, intercepts, maximum and minimum values, and limit lines

• Recognise and report trends in data

• Transcribe information accurately

• Verify the accuracy of records following workplace procedures

• Identify software required for the task

• Open software from a personal computer or network terminal

• Use information sources to locate details of software features and instructions for its use

• Input a range of scientiﬁc data into a computing system

• Conduct searches for the retrieval of required data

• Use application features for eﬃcient computation

• Construct data sets and databases for numerical and graphical analyses

• Analyse data using features of the software package

• Select options for constructing data reports

• Print the results of data analyses using features of the software package

• Integrate data from diverse application software units in a report

• Report the outcomes and rationale for database searches

• Reference data sources according to the style requirements of the workplace

• Maintain archived data according to workplace standard procedures

• Maintain hard copy data according to workplace standard procedures

Workplace Safety:

• Know the characteristics and composition of the work team

• Know the legal requirements, policies and procedures

• Know the hazard identiﬁcation and risk assessment outcomes

• Know how to record incidents

Business Improvement Practices:

• Know how to plan an investigation and the relevant data collection methods

• Know and outline clear objectives and parameters for investigation

• Know how to collect and analyse data objectively

• Know how to present plans with relevant evidence

• Know how to implement plans and monitor the process

• Know the key organisational objectives

Food Hygiene Safety Procedure:

• Know food hygiene standards in accordance with WSB

• Know the roles and responsibilities of diﬀerent auditors

• Know the procedures to investigate contamination and cross-contact allergenic events

• Know good manufacturing process

• Know the common chemical, microbiological, physical and allergen hazards related to grapes/wine

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

• Know the storage requirements of ingredients, materials and products

• Know the corrective in the event of non-compliance

• Know how to maintain accurate records

• Know the PPE requirements

• Know housekeeping responsibilities and relevant storage areas

• Know the procedures in the event of pest sighting or discovery of infestation

• Know how to clean to a high standard

Workplace Reporting:

• Know how to use timesheets

• Know how to accurately record operating procedures

• Know how to accurately record production statistics

• Know how to accurately record materials used

• Know data collection techniques and record keeping, using knowledge to identity unusual outcomes or incorrectly recorded information

• Know the causes of data variation and related reporting responsibilities

• Know how to keep accurate records of information systems

• Know how to keep accurate records of physical information

• Know how the relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• Well organised, detail orientated and committed. Able to work well both independently and as part of a team.

• Good communication skills.

• Good levels of English literacy and numeracy. Ability to follow directions and work orders.

APPENDIX

CELLAR DOOR

Cellar Door Staﬀ

Job roles

Sales and Marketing Plan:

• Follow the management's plan to promote sales in the English wine market

• Follow the management's short term, mid-term and longterm plans

• Follow the plans set out by the SWOT analysis

• Promote sales, following the management's plan

• Work to continuously improve sales

Wine tasting and tours:

• Cellar stock safely and rotate stock in order to maintain product quality for tastings

Workplace ReportingImplementation of up-to-date and accurate record keeping, in all areas of the business

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work eﬀectively with other people in the role

Competency Statement

Sales and Marketing Plan: Understand and follow a sales plan and marketing strategy

Wine tasting and tours:

• Identify common product faults, features, causes and take corrective action if necessary

• Identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortiﬁed and liqueur wines, and spirits

• Clean and prepare glasses, spittoons, chilling equipment and support materials

• Demonstrate correct product handling, including opening, decanting, pouring, and displaying wine

• Demonstrate knowledge of diﬀerence product styles and tastes

• Maintain health and safety in the workplace hazards and controls associated with product tastings

• Explain to customers the wine varieties and production of the local area

• Teach customers about the main grape and wine styles of England

• Teach customers the history of English wine production, provide tourism information, and about local wineries

• Explain the key successes and challenges in wine industry development to customers

• Teach customers about the key distinguishing features of English wine regions

• Teach customers about the key brands in the English wine industry

• Teach customers about how the English climate and soil aﬀect wine styles

• Teach customers about the position of English wine in the global market

• Explain the organisation of the brand to customers

• Describe the products and service range of the brand

• Promote the brand's future plans to customers

• Teach customers about the diﬀerent product style and taste characteristics

• Conduct winery and site tours

• Identify characteristics and requirements of tour group

• Plan winery tours, liaising with staﬀ in areas to be visited

• Prepare presentation materials and equipment

• Ensure availability of required protective equipment for tour members where necessary

• Conduct a welcome and pre-tour brieﬁng, including site speciﬁc information about health and safety in the workplace

• Conduct tour according to planned route and timing

• Present information in a clear and logical format

• Engage with tour group members when presenting information by encouraging questions and discussion

• Monitor tour group members during tour to ensure health and safety in the workplace and security compliance

• Seek feedback from tour members about their experience at the end of the tour and evaluate own performance

Organise and conduct successful wine tasting and tours

• Use evaluated and considered feedback for future tour planning, organisation and delivery.

• Understand purpose and objectives of conducting winery and site tours

• Communicate and implement emergency and evacuation procedures

• Pour tasting samples cleanly, in most appropriate order

• Evaluate wines in appropriate manner for sight, smell and taste

• Control factors aﬀecting the tasting outcomes and promote optimum tasting conditions

• Identify key wine tasting factors, such as sweetness, acidity, alcohol, ﬂavour, aroma, tannin, body, balance, length and texture

• Identify how key wine tasting factors relate to wine style and grape variety

• Identify factors inﬂuencing wine style and quality, including climate, soil, grape variety, viticultural techniques, age, viniﬁcation techniques, and faults

• Identify common wine faults, including oxidation, reduction, cork taint

Staﬀ training and preparation:

• Prepare the tasting area, equipment and supplies

• Ensure products are correctly opened and checked prior to serving to customers

• Maintain cellar door information resources and displays

• Maintain high standards of personal presentation

• Ensure wines are at the correct temperature for tasting and glasses are clean and polished

• Protect wines from detrimental environmental factors, including temperature, humidity, UV, and movement

Wine Retail:

• Identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortiﬁed and liqueur wines, and spirits

• Clean and prepare glasses, spittoons, chilling equipment and support materials

• Demonstrate correct product handling, including opening, decanting, pouring, and displaying wine

• Demonstrate knowledge of diﬀerence product styles and tastes

• Accurately record stock

• Interpret wine labels

• Describe the wine varieties and production in the local area

• Describe the main grapes and wine styles of England

• Describe the history of English wine production, tourism information, and local wineries

• Describe the key successes and challenges in wine industry development

• Describe the key distinguishing features of English wine regions

Staﬀ training and preparation:

Prepare for tours and tastings

Wine Retail:

Management of the Cellar door to encourage wine sales and business growth

• Describe and explain the key brands in the English wine industry

• Describe and explain how the English climate and soil aﬀect wine styles

• Describe and explain the position of English wine in the global market

• Describe and explain the organisation of the brand

• Describe and explain the product and service range of the brand

• Describe and explain the brand's future plans

• Describe and explain the diﬀerent product style and taste characteristics

• Describe and explain the characteristics of key wine styles and grape varieties

Customer Service and Experience:

• Provide and present wine tourism information

• Access information about the history and product range of the organisation, regional and English wines

• Provide and present wine tourism information appropriate to the needs of visitors to the cellar door

• Use digital tools to access and present wine industry information

• Present clear and accurate wine tourism information

• Maintain high standards of food safety

• Serve alcohol responsibly

• Manage customer feedback and complaints

• Articulate an accurate sensory evaluation of product tasted

• Schedule winery events and take bookings

• Brief team members on roles and responsibilities

• Create a customer-centric culture

• Consistently work to improve customer service standards

• Coach team members towards improvement

• Manage promotional activities, including seasonal events

• Assess the impact of promotions on sales

• Consider the economic and social factors aﬀecting sales

• Communicate eﬀectively with customers, including ﬁnding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment

Alcohol Sales:

• Take full responsibility for legal requirements of alcohol sales

• Sell or serve alcohol according to the law

• Where appropriate, request and obtain acceptable proof of age prior to sale or service

• Serve drinks according to weights and measures standards

• Decline requests for alcohol to be dispensed in a manner that is irresponsible and advise customers of the reasons for the refusal

• Use a professional manner to encourage customers to drink within appropriate limits

• Recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action

Customer Service and Experience:

Create an optimal environment for customers at every point in their customer journey

Alcohol Sales:

Serve alcohol legally and responsibly

• Monitor emotional and physical state of customers for signs of intoxication and eﬀects of illicit or other drug use

• Where appropriate, oﬀer food and non-alcoholic beverages

• Refuse sale or service in a professional manner, state reasons for the refusal, and where appropriate point out signage

• Use appropriate communication and conﬂict resolution skills to handle diﬃcult situations

• Refer diﬃcult situations beyond the scope of own responsibility to the appropriate person

Workplace Safety:

• Support the management to identify health and safety requirements of work team

• Interpret and understand the legal requirements, policies and procedures

• Interpret and understand hazard identiﬁcation and risk assessment outcomes

• Report any issues in a timely manner to management

• Take responsibility to manage and improve health and safety

• Maintain incident records in the work area

Business Improvement Practices:

• Contribute to the plan the investigation and data collection methods

• Contribute to help develop objectives and parameters for investigation

• Assist to collect and analysis data and evidence to test ideas

• Assist with presenting improvement plans with evidence to support rationale

• Assist with the implementation and monitoring of improvement processes

• Help the team to ensure the improvement plans reﬂect overall organisational objectives

Food Hygiene Safety Rules:

• Know food hygiene standards in accordance with WSB and FSA

• Know the procedures to investigate contamination and cross-contact allergenic events

• Know good manufacturing process

• Know the common chemical, microbiological, physical and allergen hazards related to grapes/wine

• Know the storage requirements of ingredients, materials and products

• Know the corrective in the event of non-compliance

• Know how to maintain accurate records

• Know the PPE requirements

• Know housekeeping responsibilities and relevant storage areas

• Know the procedures in the event of pest sighting or discovery of infestation

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are always met

• Know how to clean to a high standard

Workplace Reporting:

• Participate in the use of log sheets/timesheets

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

• Participate to help develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

• Participate in investigating the likely causes of variation and related reporting responsibilities

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• An interest in wine

• Unparalleled guest satisfaction abilities in retail

• Great attention to detail

• Excellent Communicative with Inﬂuencing Skills

• Customer Focused

• Personally Eﬀective

• Passion for and willingness to learn about wine

Cellar Door Manager

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work eﬀectively with other people in the role

Job roles Competency Statement

Sales and Marketing Plan:

• Support the management to evaluate the market and compare trends in English wine

• Support the management in creating a sales plan for the short term, mid term and long term

• Support the management to write a SWOT analysis for the business

• Support the management to predict sales based on previous sales

• Support the management to target growth areas of the business and work to continuously improve

Wine tasting and tours:

• Take responsibility for cellar stock safely and rotate stock in order to maintain product quality for tastings

• Train staﬀ to identify common product faults, features, causes and take corrective action if necessary

Sales and Marketing Plan: Understand and follow a sales plan and marketing strategy

Wine tasting and tours: Organise and conduct successful wine tasting and tours

• Train staﬀ to identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortiﬁed and liqueur wines, and spirits

• Train staﬀ how to correctly clean and prepare glasses, spittoons, chilling equipment and support materials

• Demonstrate to staﬀ correct product handling, including opening, decanting, pouring, and displaying wine

• Train staﬀ in the diﬀerent product styles and tastes

• Maintain health and safety in the workplace hazards and controls associated with product tastings

• Train staﬀ in the wine varieties and production of the local area

• Train staﬀ and teach customers about the main grape and wine styles of England

• Train staﬀ and teach customers the history of English wine production, provide tourism information, and about local wineries

• Train staﬀ to explain the key successes and challenges in wine industry development to customers

• Train staﬀ and teach customers about the key distinguishing features of English wine regions

• Train staﬀ and teach customers about the key brands in the English wine industry

• Train staﬀ and teach customers about how the English climate and soil aﬀect wine styles

• Train staﬀ and teach customers about the position of English wine in the global market

• Train staﬀ, and explain the organisation of the brand to customers

• Describe the products and service range of the brand

• Plan for the brand's future

• Train staﬀ and teach customers about the diﬀerent product style and taste characteristics

• Train staﬀ to conduct winery and site tours

• Train staﬀ to identify characteristics and requirements of tour group

• Plan winery tours, liaising with staﬀ in areas to be visited

• Train staﬀ to prepare presentation materials and equipment

• Ensure availability of required protective equipment for tour members where necessary

• Train staff to conduct a welcome and pre-tour briefing, including site specific information about health and safety in the workplace

• Train staﬀ to conduct tour according to planned route and timing

• Train staﬀ to present information in a clear and logical format

• Train staﬀ to engage with tour group members when presenting information by encouraging questions and discussion

• Train staﬀ to monitor tour group members during tour to ensure health and safety in the workplace and security compliance

• Train staﬀ to seek feedback from tour members about their experience at the end of the tour and evaluate own performance

• Use evaluated and considered feedback for future tour planning, organisation and delivery.

• Understand purpose and objectives of conducting winery and site tours

• Train staﬀ to communicate and implement emergency and evacuation procedures

• Train staﬀ to pour tasting samples cleanly, in most appropriate order

• Train staﬀ to evaluate wines in appropriate manner for sight, smell and taste

• Train staﬀ about the factors aﬀecting the tasting outcomes and promote optimum tasting conditions

• Train staﬀ to identify key wine tasting factors, such as sweetness, acidity, alcohol, ﬂavour, aroma, tannin, body, balance, length and texture

• Train staﬀ how key wine tasting factors relate to wine style and grape variety

• Train staff in the factors influencing wine style and quality, including climate, soil, grape variety, viticultural techniques, age, vinification techniques, and faults

• Train staﬀ to identify common wine faults, including oxidation, reduction, cork taint

Staﬀ training and preparation:

• Train staﬀ to prepare the tasting area, equipment and supplies

• Train staﬀ to ensure products are correctly opened and checked prior to serving to customers

• Train staﬀ to maintain cellar door information resources and displays

• Encourage staﬀ to maintain high standards of personal presentation

• Train staﬀ to ensure wines are at the correct temperature for tasting and glasses are clean and polished

• Train staﬀ to protect wines from detrimental environmental factors, including temperature, humidity, UV, and movement

Wine Retail:

• Train staﬀ to identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortiﬁed and liqueur wines, and spirits

• Train staﬀ how to clean and prepare glasses, spittoons, chilling equipment and support materials

• Train staﬀ to demonstrate correct product handling, including opening, decanting, pouring, and displaying wine

• Train staﬀ about the diﬀerent product styles and tastes

• Train staﬀ to accurately record stock

• Train staﬀ how to interpret wine labels

• Train staﬀ about the wine varieties and production in the local area

• Train the staﬀ in the main grapes and wine styles of England

• Train the staﬀ about the history of English wine production, tourism information, and local wineries

• Train the staﬀ in the key successes and challenges in wine industry development

Staﬀ training and preparation: Prepare for tours and tastings

Wine Retail: Management of the Cellar door to encourage wine sales and business growth

• Train the staﬀ in the key distinguishing features of English wine regions

• Train the staﬀ in the key brands in the English wine industry

• Train the staﬀ in how the English climate and soil aﬀect wine styles

• Train the staﬀ in the position of English wine in the global market

• Teach the staﬀ about the organisation of the brand

• Teach the staﬀ about the product and service range of the brand

• Teach the staﬀ about the brand's future plans

• Teach the staﬀ about the diﬀerent product style and taste characteristics

• Teach the staﬀ about the characteristics of key wine styles and grape varieties

Customer Service and Experience:

• Train staﬀ to provide and present wine tourism information

• Train staﬀ to access information about the history and product range of the organisation, regional and English wines

• Train staﬀ to provide and present wine tourism information appropriate to the needs of visitors to the cellar door

• Train staﬀ to use digital tools to access and present wine industry information

• Train staﬀ to present clear and accurate wine tourism information

• Train staﬀ to maintain high standards of food safety

• Train staﬀ to serve alcohol responsibly

• Train staﬀ to handle customer feedback and complaints

• Train staﬀ to articulate an accurate sensory evaluation of product tasted

• Schedule winery events and take bookings

• Brief team members on roles and responsibilities

• Encourage staﬀ to create a customer-centric culture

• Encourage staﬀ to consistently work to improve customer service standards

• Coach team members towards improvement

• Manage promotional activities, including seasonal events

• Assess the impact of promotions on sales

• Consider the economic and social factors aﬀecting sales

• Train staff to communicate effectively with customers, including finding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment

Alcohol Sales:

• Take full responsibility for legal requirements of alcohol sales

• Train staﬀ to sell or serve alcohol according to the law

• Train staﬀ to, where appropriate, request and obtain acceptable proof of age prior to sale or service.

• Train staﬀ to serve drinks according to weights and measures standards

• Train staﬀ to decline requests for alcohol to be dispensed in a manner that is irresponsible and advise customers of the reasons for the refusal.

• Train staﬀ to use a professional manner to encourage customers to drink within appropriate limits.

Customer Service and Experience:

Create an optimal environment for customers at every point in their customer journey

Alcohol Sales:

Serve alcohol legally and responsibly

• Train staﬀ to recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action.

• Train staﬀ to monitor emotional and physical state of customers for signs of intoxication and eﬀects of illicit or other drug use.

• Train staﬀ to, where appropriate, oﬀer food and non-alcoholic beverages.

• Train staﬀ to refuse sale or service in a professional manner, state reasons for the refusal, and where appropriate point out signage.

• Train staff to use appropriate communication and conflict resolution skills to handle difficult situations.

• Refer diﬃcult situations beyond the scope of own responsibility to the appropriate person.

Workplace Safety:

• Support the management to identify health and safety requirements of work team

• Interpret and share the legal requirements, policies and procedures with required staﬀ

• Interpret and explain hazard identiﬁcation and risk assessment outcomes to required personnel

• Respond to any issues in a timely manner, and report any issues in a timely manner to management

• Encourage the team to manage and improve health and safety

• Maintain incident records in the work area

Business Improvement Practices:

• Support management in planning the investigation and data collection methods

• Support management in developing objectives and parameters for investigation

• Support management to collect and analysis data and evidence to test ideas

• Support management with presenting improvement plans with evidence to support rationale

• Support management with the implementation and monitoring of improvement processes

• Support management to ensure the improvement plans reﬂect overall organisational objectives

Food Hygiene Safety Procedure:

• Aid management to design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB

• Aid management in the coordination of the roles of internal and external auditors

• Aid management, to ensure procedures are followed to investigate contamination and cross-contact allergenic events

• Ensure good manufacturing practices are maintained at all times

• Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

• Identify and control handling and storage requirements of ingredients, materials and products handled and used

Workplace Safety:

Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices:

The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, eﬃciency and job satisfaction

Food Hygiene Safety Procedure:

Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

• Implement corrective action required in the event of noncompliance

• Ensure accurate record keeping and report to management

• Use personal protective clothing and footwear, maintaining clothing, laundering and storage requirements

• Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant

• Follow procedures in the event of pest sighting or discovery of infestation and report to management

• Maintain high standards of cleaning and sanitisation procedures Workplace Reporting:

• Assist the management in the use of log sheets/timesheets for staﬀ

• Keep accurate records of harvest data and winemaking processes

• Keep accurate records of operating procedures

• Keep accurate records of production statistics

• Keep accurate records of materials used

• Assist management to develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information

• Assist management to investigate the likely causes of variation and related reporting responsibilities

• Keep accurate, up to date records of information system access levels and codes, such as levels within software

• Keep accurate, up to date records of information relating to physical sites, such as key codes

• Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements

People Skills:

• An interest in and knowledge of English wine

• Unparalleled guest satisfaction abilities in retail

• The ability to train, supervise and motivate staff

• Great attention to detail

• Excellent Communicative with Inﬂuencing Skills

• Customer Focused

• Personally Eﬀective

• Passion for and willingness to learn about wine

• Self-starter with an ability to attain targets and overcome all realistic objectives

• Provides excellent customer service and takes responsibility for own actions.

• Constantly strives for high standards and consistently achieves them

Workplace Reporting: Implementation of up-to-date and accurate record keeping, in all areas of the business

People Skills:

Skills need to work eﬀectively with other people in the role

Hospitality Manager

Job roles Competency Statement:

Sales and Marketing Plan:

• Evaluate the market and compare trends in English wine

• Create a sales plan for the short term, mid term and long term

• Write a SWOT analysis for the business

• Predict sales based on previous sales

• Target growth areas of the business and work to continuously improve

Wine Tasting and Tours: