234213: Wine Maker

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234213: Wine Maker

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Skill Level: 1

Assessing Authority: VETASSESS

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Visa Options – ANZSCO 234213

Visa TypeEligibilityMLTSSLSTSOLROL
Subclass 189 (Skilled Independent) ---
Subclass 190 (Skilled Nominated)---
Subclass 489 (State/Territory nominated)--
Subclass 489 (NOT nominated by State/Territory) ---
Subclass 485 (Graduate)---
Subclass 482 (TSS) -
Subclass 186 (ENS)---
Subclass 187 (RSMS)--
Subclass 407 (Training)--
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State Eligibility Summary Table – ANZSCO 234213

  • null
    Occupation MAY be eligible
  • null
    Occupation in the ‘Supplementary Skilled List’ or ‘Special Conditions Apply’
  • null
    Occupation NOT on relevant ‘State Occupation List’, or ‘Closed’ status; but MAY still be eligible if you meet the requirements
  • null
    Occupation NOT eligible
If you want to know further details about your nominated occupation and other useful information, you may contact us at 1300-896-519
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234213: Wine Maker

Major Group: 2 – Professionals | Sub-Major Group: 23 – Design, Engineering, Science and Transport Professionals | Minor Group: 234 – Natural and Physical Science Professionals | Unit Group: 2342 – Chemists, and Food and Wine Scientists

Description

Plans, supervises and coordinates the production of wine or spirits from selected varieties of grapes.

Skill Level 

Occupations at Skill Level 1 have a level of skill commensurate with a bachelor degree or higher qualification. At least five years of relevant experience may substitute for the formal qualification. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

Tasks

  • Conducting experiments and tests to identify the chemical composition and reactive properties of natural substances and processed materials
  • Analysing and conducting research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions
  • Developing practical applications of experimental and research findings
  • Testing food products for flavour, colour, taste, texture and nutritional content
  • Advising on preserving, processing, packaging, storing and delivering foods
  • Developing quality control procedures and safety standards for the manufacture of food products
  • Examining grape samples to assess ripeness, sugar and acid content, and determining suitability for processing
  • Coordinating winemaking processes, directing workers in testing and crushing grapes, fermenting juices, and fortifying, clarifying, maturing and finishing wines
  • Blending wines according to formulae and knowledge of winemaking techniques

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Assessing Authority

VETASSESS: Vocational Education and Training Assessment Services
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  • Excludes positions which have nominated annual earnings of  less than AUD65,000.
  • Excludes positions that are not located in regional Australia within the meaning of subregulation 5.19(16) of the Regulations.
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Source: Australian Bureau of Statistics, Commonwealth of Australia 2015 – Australia and New Zealand Standard Classification of Occupations (ANZSCO) Version 1.2 CODER, Cat No. 1220.030.001, http://www.abs.gov.au/ausstats/abs@.nsf/mf/1220.0

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Call us on 1300 896 519 for consultation or [latepoint_book_button]