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 nursery requirements

Select fit and use appropriate personal protective clothing andor equipment

Liaise with other work areas and customers

Prepare field nursery bed for planting This may include

herbicide treatment

soil cultivations

fertiliser additions

planning vine planting eg number of vines area size varietal lots row spacing for mechanical operations and row orientation

application of weed matting

positioning irrigation pipes and points

checking readiness of maintenance infrastructure

Select and apply appropriate vine protection methods This should include consideration of

climate weather and prevailing wind

vineyard pests eg rabbits

aspect orientation of vineyard

irrigation or fertilisation schedule

frost incidence

Maintain and care for young vines

Monitor the health and growth of young vines This may involve monitoring

soil moisture

signs of disease and pests

water stress

signs of nutrient deficiency

growth rate

Take corrective action in response to outofspecification growth or appearance or noncompliance

Report andor record corrective action as required

Identify rectify andor report environmental noncompliance

Use appropriate cleaning techniques

Maintain work area to meet housekeeping standards

Lift rootlings from the beds whilst ensuring minimal plant damage This may include

roots undercut adequately

gentle handling

Prepare rootlings for transport This may include

trimming

counting and bundling

labelling

grading

packing

Plant vines according to enterprise procedures

Take samples and conduct tests according to enterprise procedures

Conduct routine maintenance of equipment according to enterprise procedures

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

Purpose requirements and procedures for nursery bed preparation

Protection and maintenance requirements of young vines

Requirements of growing vines

Common causes and signs of young vine growth disorders and corrective action required

Occupational health and safety OHS hazards and controls

Correct procedures and requirements for lifting vine rootlings from the nursery bed

Preparation requirements and procedures for transporting rootlings

Storage requirements of rootlings

Procedures and responsibility for reporting problems

Environmental issues and controls

Reporting and recording requirements and procedures

Planting procedures where relevant

Sampling and testing procedures where relevant

Routine maintenance procedures for equipment where relevant

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

follow vine protection procedures

prepare for implement and monitor nursery activities

prepare vine rootlings for transport

monitor the health of rootlings

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

Policies and procedures

Workplace information

Bed preparation

Maintenance infrastructure

Vine protection methods

Maintenance activities

Problems and anomalies

Information systems

Work hazards