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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare for training
   • Equipment is confirmed as available and ready for use
   • Materials are confirmed as available to meet training requirements
2. Train vines
   • Vines are trained according to instructions
   • Anomalies and problems are recognised, rectified and/or reported
   • Equipment is maintained in good working order
3. Complete training activities
   • Equipment is cleaned and stored according to workplace procedures
   • Waste generated by both the process and cleaning procedures is collected, treated, disposed of or recycled according to workplace procedures
   • Work is conducted in accordance with workplace environmental guidelines
4. Record information
   • Workplace information is recorded in the appropriate format

Required Skills

Required skills

Note The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace Ability to Access workplace information to identify training requirements Select fit and use appropriate personal protective clothing andor equipment Set up and operate equipment as required according to instructions Identify different parts of the grapevine This should include identifying vine trunk and permanent framework canes andor cordons tendrils and buds fruit Recognise and rectify or report problems and anomalies Identify rectify andor report environmental noncompliance Train vines according to instructions This may include heading height selection of appropriate laterals positioning of laterals securing of laterals removing unwanted laterals from trunk and crown Maintain work area to meet housekeeping standards Clean and store equipment according to instructions Use oral communication skillslanguage to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor Work cooperatively within a culturally diverse workforce

Required knowledge

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace Knowledge of Safe and effective handling of equipment Correct operating procedures for equipment Basic maintenance requirements and procedures for equipment Purpose and application of personal protective clothing andor equipment Occupational health and safety OHS hazards and controls Procedures and responsibility for reporting problems and anomalies Range of vine training techniques features and benefits Basic components of the vine Training requirements and procedures Common vineyard pests and diseases and other common vine problems Environmental issues and controls Cleaning and storage requirements and procedures for equipment Reporting responsibilities and procedures

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package
Overview of assessment	Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competence in this unit must be achieved in accordance with food safety standards and regulations
Critical aspects for assessment and evidence required to demonstrate competency in this unit	Evidence of ability to use personal protective equipment MSDS and follow other specified OHS procedures identify parts of vines including laterals canes cordons and buds train vines to instructions recognise faults and anomalies keep records according to procedures
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to personal protective clothing and equipment as required work procedures including advice on company practices safe work practices food safety quality and environmental requirements instructions information specifications and schedules as required equipment services and corresponding information as required products and materials as required internal and external customers and suppliers as required cleaning procedures materials and equipment as required documentation and recording requirements and procedures
Method of assessment	This unit should be assessed together with other units of competency relevant to the function or work role
Guidance information for assessment	To ensure consistency in ones performance competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures	Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information	Workplace information can include: Standard Operating Procedures (SOPs) specifications production schedules instructions routine maintenance schedules work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor or senior operator
Equipment	Equipment may include: snips tape guns
Materials	Materials may include: strings stakes wires tape
Method of training	Method of training may vary according to workplace need, but may include: unilateral or bilateral techniques
Problems and anomalies	Problems and anomalies may include: uneven growth pests and diseases dead vines broken trellis or wires
Waste	Waste may include: vine trimmings faulty materials packaging

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