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Core Unit:
| 1 | BSBWHS311 | Assist with maintaining workplace safety |
| 2 | FBPFSY2002 | Apply food safety procedures |
| 3 | FBPPPL3003 | Participate in improvement processes |
| 4 | FBPPPL3006 | Report on workplace performance |
Elective Unit (Group A):
| 1 | FBPBPG2001 | Operate the bottle supply process |
| 2 | FBPBPG2002 | Operate the carton erection process |
| 3 | FBPBPG2003 | Operate the carton packing process |
Elective Unit (Group B):
| 1 | FBPCDS2001 | Conduct a standard product tasting |
| 2 | FBPCDS2002 | Provide and present wine tourism information |
| 3 | FBPCDS3001 | Conduct winery and site tours |
Elective Unit (Group C):
| 1 | FBPCEL2001 | Perform oak handling activities |
| 2 | FBPCEL2007 | Prepare and make additions and finings |
| 3 | FBPCEL2008 | Carry out inert gas handling operations |
| 4 | FBPVIT2011 | Operate vineyard equipment |
Elective Unit (Group D):
| 1 | MSL904002 | Perform standard calibrations |
Elective Unit (Group E):
| 1 | FBPVIT2013 | Recognise disorders and identify pests and diseases |
| 2 | FBPVIT2015 | Carry out basic canopy maintenance |
Elective Unit (Group F):
| 1 | BSBLDR414 | Lead team effectiveness |
| 2 | HLTAID011 | Provide First Aid |
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