FET Building, Next to Lecture Halls, Elsenburg

SKOP Curriculum and Costs - 2024

SKOP 1 ( 3 DAYS) - R2995,00 excl VAT

DAY 1 - INDUCTION / WORK ETHICS – INDUKSIE / WERK ETIEK

From 2018 an extra day (without any extra cost) was implemented as part of the SKOP programme. 

During this day, one of WTSA’s dedicated facilitators will introduce learners to the importance of training and development.  Most employees have some weaknesses in personal and workplace skills.  This programme will allow the learner to strengthen skills to not only acquire knowledge, but also to grow as an individual.

Work ethic is a belief that hard work and diligence have a moral benefit and an inherent ability, virtue or value to strengthen character. 

During this day Course participants will be introduced to SELF MASTERY

The following values will be addressed :

Integrity; Discipline; Responsibility; Teamwork; Loyalty; Time Management; Honesty; maintain a balanced and consistent performance in your work; show respect; follow the rules and a Healthy Lifestyle.  

DAY 2 & 3

INTRODUCTION / INLEIDING

  • Sensible and Responsible Alcohol consumption / Die verantwoordelike gebruik van alkohol
  • History of the SA Wine Industry / Die geskiedenis van die SA Wynbedryf
  • Terroir
  • Cultivars  / Kultivars
  • Analysis (Acid, Sugar, pH) / Analise (Suur, Suiker en pH)

WINEMAKING / WYNBEREIDING

  • Identification and Quality Grading  / Identifikasie En Kwaliteits Gradering
  • The winemaking process / Die wynmaak proses
  • Cellar Equipment / Kelder apparaat
  • Wine Styles / Wynstyle
  • Blending / Versnyding
  • Stabilization / Stabilisering

ADDITIVES / BYVOEGINGS

  • Correct handling procedures / Korrekte hantering prosedure
  • Discussion (demonstration) of additives (handling, purpose, preparation, dosage) / Bespreking en demonstrasie van byvoegings (hantering, funksie, voorbereiding en dosis)

CELLAR EQUIPMENT / KELDER APPARAAT

  • Visual Demonstration of Equipment / Visuele demonstrasie van Kelder apparaat

  • Function and handling of cellar equipment  / Die funksie en hantering van apparaat

WORKPLACE SAFETY / VEILIGHEID IN DIE WERKPLEK

  • Safety practices in the winery environment according to the Law on Occupational Health and Safety  / Veiligheids praktyke in die kelder in lyn met die Wet op Beroepsveiligheid

  • HIV Aids / Vigs

CELLAR HYGIENE / KELDERHIGIëNE

  • The importance of food safety and hygiene practices in the winery environment./ Die belangrikheid van voedsel veiligheid en higiene in die kelder omgewing

MATHEMATICAL LITERACY LEVEL 1 / WISKUNDIGE GELETTERDHEID VLAK 1

SKOP 2 (2 Days) - R3200,00 excl VAT

FERMENTATION / GISTING

  • The process / Die proses

  • Yeasts / Giste

  • Respiration  / Respirasie

  • Products of fermentation / Produkte van Gisting

  • Problems during fermentation (eg stuck fermentation) / Problematiese gisting

MLF (Malolactic Fermentation) / APPELMELKSUUR GISTING

In depth explanation of the process / ‘n In diepte bespreking van die proses

BARRELS / HOUTVATE

  • History / Geskiedenis

  • Cooperage / Kuipery

  • Handling of new barrels / Hantering van nuwe vate

  • Barrel care and management / Vat versorging en bestuur

CORRECT HANDLING OF WINE IN THE WINE CELLAR ENVIRONMENT / KORREKTE WYNHANTERING IN DIE KELDER

Explanation and Prevention of / ‘n Verduideliking en voorkoming van :

  • Oxidation / Oksidasie
  • Microbiological spoilage / Mikrobiologiese bederf
  • Instabilities / Onstabiliteite
  • Off-odours / Afgeure

MATHEMATICAL LITERACY LEVEL 1 / WISKUNDIGE GELETTERDHEID VLAK 1

SKOP 3 (6 Days) - R7359,00 excl VAT

DAY 1

  • Orientation / Information on Programme   – Orientasie / Inligting van die Program

  • Research / Navorsing   –  How to Write and Essay / Hoe om ‘n Opstel te Skryf

  • Brief overview of the South African Wine Industry / Kort oorsig van die SA Wynbedryf

DAY 2

MATHEMATICAL LITERACY – WISKUNDIGE GELETTERDHEID

  • Mathematical Literacy Level 3.2 – Wiskundige Geletterdheid Vlak 3.2

  • Mathematical Literacy Examination 1 –  Wiskundige Geletterdheid Eksamen 1

LIFE SKILLS – LEWENSVAARDIGHEDE

  • Use a Personal Budget to manage own money (aligned to Unit Standard 119913)

  • Gebruik ‘n persoonlike begroting om jou eie geldsake te bestuur

DAY 3

WINEMAKING / WYNBEREIDING

  • Recent trends and techniques in Vinification – Onlangse tendense en tegnieke in Wynbereiding

  • Distillation (Focus on Brandy)  – Distillering (Fokus op Brandewyn)

  • Fortification (Focus on Port and Sherry) – Foritifikasie (Fokus op Port en Sherrie)

  • Champagne & MCC   –  Sjampanje en Methode Cap Classique

DAY 4

  • Wine Tasting Workshop  – Wynproe Slypskool 

  • (Including faulty wine lecture and practical)  (Sluit ‘n foutwyn lesing en proe in)

  • Wines of the World – Wêreld Wynlande

DAY 5

  • Quality Systems in the South African Wine Industry – Kwaliteit sisteme in die SA Wynbedryf

  • Cellar Hygiene – Kelder Higiëne

  • Workplace Safety – Veiligheid in die werkplek

DAY 5

  • Excursion – Wine Industry related.

SKOP 4 – (8 days) R9875,00 excl VAT

DAY 1

Receive Raw materials for Winemaking  (259248  NQF LEVEL 2 –  6 Credits) 

(Facilitation & Exercises)

DAY 2

Operate grape destalking and crushing plant 159158 (NQF LEVEL 3 – 6 Credits)

Operate grape mash cooler 259149 (NQF LEVEL 3 – 4 Credits)

(Facilitation  & Exercises) 

DAY 3

Separate grape juice and solids for winemaking (259165 NQF Level 3 – 8 Credits)

(Facilitation  & Exercise )

DAY 4

Ferment grape juice for winemaking (259147 NQF LEVEL 3 – 10 Credits)

(Facilitation  & Exercise)

DAY 5

Perform wine transfer and blending (259162 NQF Level 3 – 6 Credits)

(Facilitation & Exercise )

Total 34 Credits

Post Fermentation

DAY 6

Perform wine stabilisation procedures (259157 NQF Level 3  – 6 Credits)

(Facilitation  & Exercise)

DAY 7

Perform wine and spirits wood maturation (259161 NQF Level 2 – 7 Credits)

(Facilitation & Exercise)

DAY 8

Evaluate the sensory quality of Wine Products (259159 NQF Level 3 – 3 Credits)

(Facilitation  &  Exercise)

EXAMINATION   (Additional Day)

Total 22 Credits