Opstal approaches skills development in more than one way, for instance a conventional approach is followed to identify needs, with the annual budget and relevant legislation playing a decisive role. A workers’ committee is actively involved in decisions regarding skills development and to ensure that transfer of knowledge takes place. Management and the workers’ committee jointly decide on the annual training programmes. The workers’ committee is also responsible to identify needs. Management expects feedback from the committee before final decisions about annual training programmes are made.
Opstal is a relatively small estate and therefore greater involvement and mentorship relationships are possible. Attie Louw, winemaker of Opstal, is a supporter of progressive management practices with positive outcomes and results. He has regular talks with Franco to mentor and motivate him, but also to assist Franco to stay focused and to reach his goals. Attie uses positive pressure to ensure that Franco continuously performs at his best. Franco’s progress is regularly evaluated and monitored.
Attie considers participation in the Winetech study groups and the senior cellar assistant workshops as important. Participation in the study groups and workshops are important incentives for the development and general growth of cellar assistants. The capturing of knowledge and networks established by cellar assistants are valuable for individual development. It makes a huge difference when individuals realize that an investment is made in the development of knowledge. However, the challenge remains for individuals to buy in on transfer of knowledge and to remain committed to this process. Participating in the Winetech study groups give an indication to Opstal management which individuals have a potential for future skills development. Attie considers illiteracy as one of the biggest challenges for skills development.
Franco is currently enrolled in the Wine Training SA junior cellar management training programme and is focused on reaching his goals. He believes that it is possible for cellar assistants to achieve success, even if they have not attended or even completed tertiary education.