Initiative launches to make drinks industry careers more accessible to indigenous students

Image: WSET Asia Pacific

The Wine & Spirit Education Trust (WSET) has launched a ground-breaking initiative, as part of its diversity and inclusion programme, to help support Indigenous students develop careers in the Australian drinks industry.

Working closely with the National Indigenous Culinary Institute (NICI), WSET has developed and is funding a programme to offer more than 150 indigenous students the opportunity to take a WSET qualification over a three-year period (2022-2024).

In the first year 30 students, who are already enrolled on hospitality courses with NICI, will be given the opportunity to take a WSET Level 1 Award in Wines course.

These students will also receive additional support through extra teaching time, a mentorship programme and work experience days.

Successful students will then be able to take the WSET Level 2 Award in Wines in year two with another cohort of 30 students taking their WSET Level 1 Award in Wines.

In year three an additional 30 students will be given the same opportunity, with the most promising students taking the WSET Level 3 Award in Wines and completing WSET’s Educator Training programme.

“We are delighted that we are able to launch this initiative today. The Australian drinks and hospitality industry currently offers extremely limited opportunities for those from disadvantaged, Aboriginal or Torres Strait Islander background,” Australian WSET business development manager Sarah Andrew said.

“Currently there are no Australian WSET educators or sommeliers identifying as Aboriginal or Torres Strait Islander working in the industry and there isn’t a clear pathway to drive positive change and diversity.

“We hope that our initiative will empower individuals to use their WSET qualifications as a springboard to achieve rewarding careers within the drinks industry.”

“The NICI is very excited to be opening new employment opportunities for Aboriginal and Torres Strait Islander people through the Wine & Spirit Education Trust education programs,” NICI CEO Nathan Lovett added.

“Our program started with the goal of developing Australia’s next top chefs and these qualifications will help us to create Australia’s next top Sommeliers.”

WSET and NICI will start recruiting students next month for the first Level 1 Award in Wines course which takes place in February in Sydney. In the first year, courses will be taught by Sarah Andrew, a DipWSET and WSET certified educator.

For further information about the initiative, contact Sarah Andrew sandrew@wsetglobal.com

Return to Work Regional Seminars

Return to Work Regional Seminars

South Australia’s new Return to Work Act will commence on 1 July 2015 heralding the biggest change to South Australia’s workers compensation arrangements in almost 30 years! Every employer must understand and comply with the new laws.

Regional Seminars are being hosted by SAWIA – Barossa (5 May), Riverland (6 May), Clare (7 May), McLaren Vale (12 May), Langhorne Creek (13 May), Adelaide (20 May) or Coonawarra (21 May).

To register Click Here.

NSW Workcover mentor program open for businesses

WorkCover NSW is calling for small and large businesses across the State to take part in its 2015 Mentor Program.

The WorkCover Mentor Program is a free program which involves large and medium-sized businesses pairing with a small business to help them identify new ways to address safety in their workplace.

Acting General Manager of WorkCover’s Work Health and Safety Division Peter Dunphy said the Mentor Program not only enabled small businesses to improve safety but also competitiveness and productivity.

“Finding time to focus on safety and make improvements can be a challenge for any small business,” Mr Dunphy said.

“The Mentor Program brings big and small businesses together to create new ways of tackling safety in the workplace.

“Mentors understand the work health and safety challenges mentees face on a daily basis and can suggest innovative solutions to safety, injury management and workers compensation issues.

“Together they participate in one-on-one discussions and onsite visits as well as free WorkCover advisory and educational sessions across a variety of safety and injury management topics.

“If you are a large or medium-sized business with an interest in proactive workplace safety, or a small business that wants to learn more about it, gain a competitive advantage and boost productivity, register for the 2015 WorkCover Mentor Program today.”

Mr Dunphy added that the Program, which generally runs for six to eight months, was flexible enough to fit around mentors and mentees’ work schedules.

“Since 2006, more than 520 businesses have participated in the Mentor Program with more than 90 per cent of mentees improving work health and safety as a result,” he said.

“Through the WorkCover Mentor Program, we aim to have more NSW workers return home safely at the end of the working day and fewer families experience the devastating impact of a workplace injury.”

To qualify as a mentee, a business must employ less than 20 full-time workers or equivalent.

Entries close Monday 9 February 2015.

WorkCover has produced a video featuring the stories of previous mentors and mentees. For further information on the WorkCover Mentor Program, visit www.workcover.nsw.gov.au/mentor or call WorkCover on 131050.

Résumé writing: Stand out from the crowd

Winejobs_resume_tips

By Stephanie Timotheou, Source: Australian & New Zealand Grapegrower & Winemaker, October 2014

Grapegrower & Winemaker journalist, Stephanie Timotheou, got the scoop from Treasury Wine Estate’s Cameron Fitzgerald and CozWine’s Ryan Dahlitz on all there is to know about presenting the perfect résumé.

At a glance:
• The perfect résumé should include fundamental information such as your career objective, employment history, training and education and at least three referees.
• Keep your résumé between three and five pages.
• List any hobbies or sporting activities to give the reader an idea of the sort of person you are away from the office.
• Avoid using graphics or fancy layouts as this can distract the reader and looks unprofessional.
• Your potential employer will spend between 30 and 60 seconds scanning your résumé so it’s important to ensure the formatting is simple and easy to follow.

A RÉSUMÉ is the first point of contact an employer has with you and is used to sell yourself in the corporate world. That’s why it’s important to ensure it gives the reader a clear idea of the sort of person you are, what you hope to achieve throughout your career and the training and education you’ve had to help get there.

According Ryan Dahlitz, from wine recruitment firm CozWine, a résumé should highlight your experience, qualifications and skills, organised in a way that’s easy to understand and follow.

While it may seem obvious to some, Dahlitz recommends including your full name and contact details to ensure an employer can get hold of you if they are interested to find out more. Your fixed address, correct phone numbers (landline and mobile) and email address should be listed at the top of the page for quick and easy access. Other important things to list while keeping it clear and concise are:

  •  Your career objective: This tells potential employers the sort of work you are hoping to do. Dahlitz suggests being specific and realistic about what you want and tailor the objective to suit each employer or to target the role you are applying for;
  • Your employment history: Start from the most recent job and work backwards. Include the title of the position, the name of the organisation and the location. Describe your work responsibilities with an emphasis on specific skills and achievements;
  • Your education and training: Name the institution or training provider, the resulting qualification or skills obtained and the date the qualification was obtained or when the training occurred;
  • References: Dahlitz suggests listing at least two referees along with their contact details; and
  • Additional information: This includes memberships for professional institutes, organisations you are a member of (volunteer work or sporting clubs etc.) and specific licences or permits applicable to the industry.

When listing your employment history, a summary of responsibilities and tasks performed is only recommended for the past 7-10 years. Any relevant positions held after this period should be listed without explanation. Dahlitz says if additional information is required for these positions, a brief summary (2-3 lines maximum) is acceptable. In most cases you only have seconds to catch the reader’s attention before they move on to the next applicant, so the words you use and how you present them are critical. To set yourself apart from competitors, Dahlitz suggests the following:

  • Use headings, bullet points and sub-headings to allow the reader to scan your résumé;
  • Include a cover letter and highlight in bold any specific skills and qualifications you want to catch the reader’s eye. You could also use this method in your résumé, but not too often; and
  • Continuously update your information to ensure you haven’t left anything important out.

Cameron Fitzgerald, Treasury Wine Estate’s (TWE) lead careers business partner, manages the company’s recruitment function which provides support for Australia, New Zealand, Asia and Europe. He scans anywhere between 20 and 300 applications per job vacancy, depending on what the role is and where it’s located. When asked what he looks for in the perfect résumé, Fitzgerald said it is important to capture the employer’s attention at a first glance. “It must be clear and concise and must also have a bit of white space, not an abundance of text on a page. You don’t want the message to get lost” he says. When recruiting, Fitzgerald particularly looks for résumés that point to the candidate’s achievements more-so than responsibilities. “We want to see a  clear snapshot of how someone may have progressed in their career,” he says. “We also want a quick, concise view of how they can move through roles and once we’ve made that initial assessment, we start looking for the person who’s got a clear understanding of the business or industry and someone who’s done their research on the job they’re applying for.”

Another thing he looks for is the way a candidate communicates, which he says a recruiter can pick by the words used throughout the document. Recruiters are trained to quickly summarise a person’s relevance to the role they’re applying for. Fitzgerald says the team at TWE spends an initial 30 to 60 seconds looking at a résumé and will then make a judgement call on if they need to explore the candidate further. The recruitment team then screens shortlisted candidates that need further investigation and picks a selection of people who match the criteria. When asked what job seekers shouldn’t do, Dahlitz said a reader doesn’t want to know details about your health, religion, nationality, marital status and age, and his biggest tip for people seeking a job in the industry is “never lie or embellish the truth”.

For Fitzgerald, one of the biggest “no-nos” among others is to send a résumé that’s longer than four pages. “Nobody has the want or need to read through 10 or 12 pages of a résumé, so keep within a three to four-page limit,” he says. He describes a résumé as an initial sales document that makes the reader want to know more. “It’s going to get you in a position where you can communicate with the decision maker and talk to them about things that weren’t listed in your initial sales document.”

He also recommends simple formatting without the use of colour or pictures. “This is the biggest thing that would turn me off – stick to black and white so you don’t take the attention away from the information that’s relevant,” he says. Fitzgerald’s best advice to those seeking a job or change of scenery in the industry is simple: Be able to clearly articulate the complexity involved in working in the wine industry. He says while this doesn’t purely relate to résumé writing, people can start this process to give them a better understanding of what recruitment agencies look for in a potential employee. “This is the one thing we are often in search for, particularly in a large organisation like TWE that has an extremely complex structure.”

Postgraduates: Strong Earnings and Employment

According to Graduate Careers Australia’s (GCA) newly released Postgraduate Destinations 2013 report, 92.4 per cent of new postgraduates were in some form of employment shortly after completing their degrees (see Table E1a in the related spreadsheet). The report is based on GCA’s 2013 Australian Graduate Survey (AGS).

Almost one-in-ten (9.7 per cent) were working on a part-time basis while continuing to seek full-time employment with 82.7 per cent in full-time employment, adding to the total of 92.4 per cent. A further 7.5 per cent of recent postgraduates were without work and seeking a full-time position at the time of the AGS. This figure is up slightly from 6.3 per cent in 2012 and 6.6 per cent in 2011 but notably higher than 3.6 per cent in 2006 (see Table E1a in the related spreadsheet).

Postgraduate studies continue to play an important role in the education and training of Australians. Between 1999 and 2012, the number of people completing postgraduate awards increased by 124 per cent. In 2012, more than a third of completing domestic higher education students had studied at a postgraduate level.

GCA Executive Director, Dr Noel Edge, said “Postgraduate study meets a variety of student needs, from updating old skills and re-skilling to adding vocational qualifications to a generalist degree in order to stand out from the increasing number of bachelor degree graduates in the Australian workforce.”

The median reported salary for all postgraduates was $79,000 ($85,000 for males and $72,000 for females (see Table 9 in the report)). Differences in salaries for males and females at this high level of aggregation are generally a result of factors such as differing field of education enrolment patterns, and differing types of employer and occupation.

In the wider Australian workforce, Australian Bureau of Statistics data gathered at around the same time as the AGS was conducted suggest that postgraduates had an unemployment rate of between 2.6 and 3.5 per cent, compared to 7.8 per cent for those with no post-secondary qualifications and 5.7 per cent for the entire workforce.

Further information and comment
Copies of the recently released Australian Graduate Survey report, Postgraduate Destinations 2013, can be downloaded from the GCA website: http://www.graduatecareers.com.au/mediacentre/ags-2013-reports/ (password: PGDMEDIA).

For comment please contact Bruce Guthrie on (02) 6367 5347 or Graeme Bryant on (03) 9605 3710.

Scholarships and awards provide pathways to global opportunities

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Image source: Joseph Polc 123rf

A range of annual scholarships and awards acknowledge outstanding wines, people, producers and suppliers who contribute to Australia and New Zealand’s burgeoning wine industries. Stephanie Timotheou looks at the major opportunities, why they exist and how beneficial they are.

THERE are many quiet achievers in the wine and viticulture business.

That’s why there are a wide range of scholarships and awards received year after year as a way of recognising innovation and excellence within the industry.

Wine bodies, research institutes, universities and organisations offer scholarships to encourage people in the industry to travel, visit other regions and experience life as a winemaker or viticulturist outside their comfort zones.

Below is an overview of what the nation’s peak industry body Wine Australia offers, as well as opportunities provided by Charles Sturt University, one of the largest tertiary institutions in the country.

 

INDUSTRY SCHOLARSHIPS

 

Wine Australia

Wine Australia has been involved in a number of scholarships since its inception in the ’80s.

The body’s regional director for Australia, Asia and emerging markets Aaron Brasher says it awards scholarships to top students across the UK, North America, Asia, Europe and Australia through the Wine & Spirit Education Trust (WSET).

In addition to supporting the WSET and its eight scholarships, Wine Australia is involved in the Sommelier Immersion Program, the Trade Immersion Program and the Daniel Pontifex Memorial Trust in awarding the Pontifex Scholarship each year.

“The annual scholarship allows the recipient to work as a sommelier in a London restaurant, further his or her knowledge and gain a global view of the wine industry,” Brasher says.

“Wine Australia also awards the Pontifex Scholarship to a member of the UK trade to visit Australia and become great ambassadors for Australian wine when they return home.”

Wine Australia’s Sommelier Immersion Program (SIP) is about “influencing influencers” and making sure they have an intimate knowledge of Australian wine regions.

“Education is key to success and the more we can educate people about Australian wine, the more they are going to support it – whether it’s retail or simply educating consumers so they buy Australian wine with the knowledge they are getting the best in the class.”

 

Charles Sturt University

The National Wine & Grape Industry Centre (NWGIC) is one of Charles Sturt University’s (CSU) research centres and funds one full-time Higher Degree by Research (HDR) scholarship each year.

The aim of this scholarship is to provide financial support to HDR students in Masters by Research and Research Doctorates whose research proposal is aligned with the objectives of the university’s research centres.

“These HDR scholarships have been running for many years and are offered through the university’s six research centres which can receive up to 200 applications annually,” NWGIC administrative officer Robyn Harrington says.

“The biggest benefit of receiving a scholarship from CSU is the stipend is sufficient to give an individual full financial assistance while studying.”

Applications are taken from eligible students intending to undertake research which is closely linked to the centre’s objectives and research in the fields of wine science, grapevine pathology, grapevine physiology and wine consumer preference.

For a full list of scholarships CSU offers visit www.csu.edu.au/nwgic/research.

 

INDUSTRY AWARDS

The wine industry is particularly rewarding when it comes to wine shows but also plays host to major award nights recognising outstanding suppliers, winemakers and top drops.

 

For the industry:

Suppliers to the industry have the opportunity to be recognised at the annual Wine Industry Suppliers’ Association (WISA) Supplier of the Year Awards.

WISA chief executive Matthew Moate says there are limited opportunities for suppliers in the wine industry to be recognised for their excellence in supply, despite much of the innovation and improvement in wine quality and profitability attributed to them.

“These awards are important to the industry as competition helps drive innovation and a competitive industry is generally a profitable and efficient one,” he says.

Moate says the biggest benefit of winning such an award is recognition by peers in the industry, credibility and the ability to strengthen relationships with existing customers.

“It also allows a supplier to approach potential clients with greater confidence and expectation of success,” he adds.

Five awards are given at the event covering a range of categories including export, innovation and environment and sustainability.

“Great wines just don’t happen – there are many people, products, services and companies that make a contribution,” he says.

 

For the young guns:

The Wine Society’s Lydia Stjepanovic runs the Young Winemaker of the Year Awards which is open to both Australian and New Zealand winemakers.

Now in its 14th year, the awards have become nationally regarded as accolades recognising significant achievements of young winemakers.

The Wine Society says the future of the wine industry lies firmly in the hands of its young guns and needs to provide tangible opportunities to help these winemakers develop their profile within the industry.

The Wine Society Young Winemaker of the Year program comprises three distinct and highly prized awards.

These include the Wine Society Young Winemaker of the Year, the Young Winemaker of the Year Finalists’ Choice and the Young Winemaker of the Year Supporters’ Choice.

The equivalent for young viticulturists is the New Zealand Young Viticulturist of the Year Award.

 

For winemakers and viticulturists:

Each year Gourmet Traveller presents the awards for Winemaker of the Year and Viticulturist of the Year.

Chairman of judges Peter Forrestal says both awards have gained significant prestige over the years with past winners receiving recognition among their peers and extensive publicity within the industry.

“The key to the compelling lure of the awards is the stories our writers have told of the men and women whose dedication, attention to detail, technical know-how and artistic flair has enabled them to transform the humble Australian grape into some of the world’s most compelling wines,” he says.

“As we announce another batch of finalists it’s worth reflecting on what we perceive as their importance to the Australian wine industry.

“Their greatest wines have enriched our lives with memories of their finest bottles and their attention to detail in the vineyard and winery has enabled them to craft wines of rare quality which is what the judges look for.”

 

For top drops:

One of the most renowned wine shows in Australia is the Sydney International Wine Competition (SIWC).

The SIWC is an independent, self-funded and food-oriented wine competition that also offers a free, web-based wine information service to consumers.

“While we don’t sell wine, our website does offer deal-direct winery contact details for all award-winning wines so consumers can find where to purchase them,” competition director Warren Mason says.

Events such as the SIWC, which has been running since 1982, helps sell award-winning wines and raise a greater awareness of a particular brand.

Each year the competition accepts 2000 entries for judging.

Mason says the purpose of the competition is to offer information that assists consumers make smart purchasing decisions.

“We offer objective, individual commentary on each wine by at least six of our international judges to help consumers choose quality, food-friendly, award-winning wines at different price points, likely to meet personal preferences and enhance the enjoyment of their dining and lifestyle experiences,” Mason says.

“The biggest benefit of entering your wine into a competition like the SIWC is that it generates sales, recognition and respect.At the SIWC more than 300 awards are up for grabs each year.

 

WHY APPLY?

In terms of both scholarships and awards, Brasher says being recipients of either provide multiple opportunities.

“There are plenty of opportunities out there – if you’re a young industry person who has ambition and drive, look at what is out there and apply and continue applying even if you’re unsuccessful in the first instance.”

To include your event, award or wine show on the Winebiz calendar email wid@winetitles.com.au or phone the Winetitles office on 61 8 8369 9500.

 

Contacts:

Aaron Brasher, P: 61 2 9361 1227

Robyn Harrington, P: 61 2 6933 2940

Matthew Moate, P: 61 (0)409 783 221

Lydia Stjepanovic, P: 61 1300 729 657

Peter Forrestal, P: 61 8 9341 1107

Warren Mason, P: 61 2 4757 4400

Generation Success launches new content for young workers, parents and employers

Generation Success is an industry led initiative aimed at drawing employer’s attention to youth unemployment in Australia, and providing practical tips and advice to support employers, young people as well as parents and educators.

The Generation Success webpage was updated early August with new links and resources, including interactive videos and quizzes to support young workers, their parents and educators, and employers looking to support young people into employment. Visit employment.gov.au/GenerationSuccess.

Wine Industry Training and Education

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©Andres Rodriguez/123rf.com

THERE’S no such thing as being overqualified in the wine industry and completing education and training courses on offer throughout the world can open new opportunities in an industry constantly evolving. Following is a summary of the major institutions that offer wine industry related courses and degrees.

UNIVERSITY OF ADELAIDE, SA

The School of Agriculture, Food and Wine at the University of Adelaide’s Waite Campus provides a world-class concentration of scientific research, education and infrastructure.

The main programs offered in relation to the wine industry include bachelor of viticulture and oenology, master of viticulture and oenology and a graduate diploma in viticulture and oenology.

Students completing the four-year bachelor of viticulture and oenology degree qualify as both a viticulturist and winemaker.

Contact: Christopher Ford, Phone: 61 8313 7386, Email: christopher.ford@adelaide.edu.au

CHARLES STURT UNIVERSITY, NSW

While many degrees are offered through Charles Sturt University (CSU) in NSW, Victoria and Canberra, its Wagga Wagga campus is home to most wine courses including the bachelor of wine science degree.

The part-time, six-year course is designed to develop a student’s knowledge and skills in winemaking, wine science, viticulture, wine appraisal and business.

It also allows students to complete their studies while working in the wine industry or by combining full-time study via distance education.

Other undergraduate courses CSU offers include a bachelor of wine business and bachelor of viticulture.

Contact: Peter Torley, Phone: 61 2 6933 2283, Email: ptorley@csu.edu.au

QUEENSLAND COLLEGE OF WINE TOURISM, QLD

The Queensland College of Wine Tourism (QCWT) is a joint venture between the Department of Education and Training and the University of Southern Queensland and opened its doors in early 2007.

The $8.5 million education and training facility is located on the campus of Stanthorpe State High School and provides specialist training and education.

It provides training from secondary and tertiary levels in viticulture, oenology, tourism, hospitality and business.

The college is also an approved provider for the international Wine and Spirit Education Trust (WSET) awards which are delivered to industry both on and off campus.

Contact: Patricia Evans, Email: patricia.evans@usq.edu.au

CURTIN UNIVERSITY, WA

WA’s Curtin offers many courses for future leaders of the wine industry including a bachelor of agribusiness (majoring in oenology) degree and a graduate diploma in oenology.

Students who enrol in these courses develop skills in viticulture, winemaking, resource management and marketing.

Graduates are sought for employment in a wide range of technical and leadership roles including winemaking, vineyard management and in allied industries including wine marketing, finance and service provision within the supply chain – both in Australia and overseas.

Contact: David Kelly, Phone: 61 8 9780 5800, Email: d.kelly@curtin.edu.au

INSTITUTE OF MASTERS OF WINE, GLOBAL

Master of Wine is a qualification issued by the Institute of Masters of Wine in the UK and is regarded as one of the highest standards of professional knowledge in the wine industry.

Through its members and activities, the Institute of Masters of Wine promotes excellence, interaction and learning across all sectors of the global wine community.

A Master of Wine is someone who has demonstrated a thorough knowledge of all aspects of wine and has an ability to communicate clearly.

They actively encourage others in the pursuit of knowledge as well as seek to bring wine communities together.

To become a Master of Wine a person must pass all three parts of the examination (theory, practical and dissertation) and have signed up to – and abided by – the institute’s Code of Conduct.

The Institute’s head office is based in London but runs its education and examination programs and events worldwide.

The main element of the course is a self-directed study and residential seminars are held in Australia, the US, France, Austria and the UK.

There are currently 280 students from 36 countries in the institute’s study program.

Contact: Institute of Masters of Wine, Phone: 0011 44 0207 383 9130, Website: www.mastersofwine.org

THE COURT OF MASTER SOMMELIERS, GLOBAL

The Court of Master Sommeliers (CMS) was established to encourage improved standards of beverage knowledge and service in hotels and restaurants.

The first successful Master Sommelier examination was held in the United Kingdom in 1969 and by 1977 the CMS was established as the premier international examining body.

There are now more than 180 Master Sommelier diplomas awarded in the UK, US, Europe, Canada, New Zealand and Chile, with three Master Sommeliers practising in the Australasian region.

In 2008 national distributor Fine Wine Partners launched the CMS in Australia to offer the first two levels of its program.

There are four stages to attain the top qualifications of a Master Sommelier, including:

  • Level 1: Introductory Sommelier course and exam
  • Level 2: Certified Sommelier exam
  • Level 3: Advanced Sommelier course and exam
  • Level 4: Master Sommelier diploma exam

Fine Wine Partners facilitates both level one and two programs in Australia, but levels three and four are currently only held in the US and UK.

In the service of wine, spirits and other alcoholic beverages, the Master Sommelier diploma is the “ultimate” professional credential anyone can attain worldwide, according to its website.

To a potential employer it guarantees the candidate is among the most qualified in the industry with outstanding tasting and evaluation skills, wine knowledge and abilities in service and beverage management.

There are currently more than 180 Master Sommeliers worldwide.

Contact: Fine Wine Partners, Phone: 61 2 8120 4750, Email: mastersommelier@finewinepartners.com.au

For a complete list of major national and international wine courses and degrees, visit WID online www.winebiz.com.au/widonline/courses.

Source: Grapegrower & Winemaker, May 2014, www.winebiz.com.au/gwm