New Zealand Certificate in Cellar Operations
Level 4

New Zealand Certificate in Cellar Operations (Level 4)

  • We are evolving

    From 2023, NMIT and the programme you have enrolled in will become part of
    Te Pūkenga, and you will graduate with a Te Pūkenga qualification. See more here.

  • Locations and dates


    15 August 2022
    19 August 2022
    Select either August or November block course after you apply.
  • Study options

    The programme is taught part time over one year with block course options.

  • Length

    One year part-time

  • Total credits


  • Fees

    2022: $7,392 plus $240 Student Services Levy

    Compulsory Student Services Levy applies ($2 per credit).

    Fees listed are for each year of the programme, indicative only and may vary with course selection.

    View course details for individual fees.

  • National qualification code


Free programme.

In this hands-on programme you'll gain the skills required to carry out cellar work, supervise and mentor less experienced staff.

This programme is eligible for fees-free under the Targeted Training and Apprenticeships Fund (TTAF). Please note fees will only be covered under TTAF until 30 June 2023. Find full details about the fund here.(external link)  Students are advised to enquire about their eligibility for any other fees-free funding when enrolling.

You will spend a large portion of your year developing your skills on placement. The programme provides opportunities for students to process grapes, manage vintage operations and carry out wine production processes.

This qualification is designed to upskill current industry employees, enabling them to increase essential knowledge. Should you have already completed Level 3 and already work in a winery you may apply to cross credit the following first 4 courses:

  • Communication and Team Building
  • Winery Equipment
  • Vintage Preparation
  • Vintage Management

On completion of the programme, you will have the skills and knowledge to work independently as a cellar hand in a commercial wine making operation and supervise and train less experienced cellar staff.








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