Block Courses for Cellar Operations

We listen. Cellarhand block courses are now delivered to support the winemaking industry even better.
These programmes are eligible for fees-free under the Targeted Training and Apprenticeships Fund (TTAF). Find full details about the fund here.(external link)
Marlborough vintage

Students new to the industry have their knowledge and confidence built with increased days working in wineries, this ensures they are ready for paid employment throughout the vintage season. We suspend classes during vintage to allow for their full concentration.

Post-vintage, the last course in the programme is taught part-time to allow our students continued employment.

Apply or see the full programme details here.

Start date
Programme delivery
19 August 2020 Wednesdays from 2-6 pm

18 January 2021
(Just in time model!)

Delivered full time 5 days a week from 9 am - 3 pm with a mix of 2 days on campus and 3 days at the winery. Post-vintage classes are just 3 hours a week.
Marlborough vintage

Students already working in the winemaking industry will have their skills increased with essential knowledge to enable them to carry out cellar work, build their communication skills and to learn how to supervise and mentor less experienced staff.

Predominantly students taking this programme will be working full-time but have the opportunity to take the course on Tuesday afternoons or to complete it by enrolling in a 6-day block course. 

Apply or see the full programme details here. 

Start date
Programme delivery
19 August 2020 Tuesdays from 2-6 pm with occasional residential days.

14 September 2020

Two of our most popular courses, available as a residential block course of 6 days each. This option can be undertaken alongside the half day per week option to quickly bring staff up to speed and minimise disruption to the workplace.

  • Introductory wine finishing (laboratory tech)

02 November 2020

Two of our most popular courses, available as a residential block course of 6 days each. This option can be undertaken alongside the half day per week option to quickly bring staff up to speed and minimise disruption to the workplace.

  • Wine finishing and wine analysis
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