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Elements and Performance Criteria

1. Prepare for hand pruning activities
   • Pruning requirements are identified
   • Appropriate pruning techniques are selected
   • Pruning equipment is confirmed as available and ready for use
   • Pruning equipment is set up to meet requirements
   • Operators are instructed as required
2. Implement hand pruning requirements
   • Pruning activities are monitored to confirm performance is maintained within specification
   • Out-of-specification performance is identified, rectified and/or reported
   • Vines are pruned according to crop levels, vine vigour and workplace procedures
   • Anomalies and problems are identified, corrected and/or reported
   • Work is conducted in accordance with workplace environmental guidelines
3. 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 pruning requirements Select fit and use appropriate personal protective clothing andor equipment Train andor facilitate a team of hand pruners Implement hand pruning requirements This may include consideration of equipment and materials required personnel required location transport timing environmental conditions other vineyard activities eg spraying Select appropriate pruning techniques This will include consideration of grape variety vine vigour quality and yield requirements climate workplace procedures and managers instructions Monitor pruning activities This will include monitoring selection of best possible spurs and canes positioning of spurs and canes clean removal of sucker shoots correct quantity of spurs rods canes and buds left cuts made correctly and cleanly recognition and removal of unwanted growth rolling and securing extension canes onto trellis wire as required correct disposal of pruned material equipment performance cleaning and storage of equipment team performance and progress Identify problems and anomalies Take corrective action in response to outofspecification results or noncompliance Report andor record problems andor corrective action Identify rectify andor report environmental noncompliance Maintain work area to meet housekeeping standards Maintain pruning records according to workplace standards Conduct routine maintenance of equipment according to enterprise procedures Apply information technology systems 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 Basic vine physiology as it applies to water intake nutrient uptake photosynthesis respiration transpiration translocation Parts of the root trunk shoot and fruit systems of the grapevine their role in how the vine works and their contribution to fruit quality including buds nodes and tendrils cambium epidermis phloem and xylem leaf blade bract and petiole bunch berries and flowers Vine types their characteristics and uses including family genus and species Vitis Vinifera and commercial varieties native species and hybrids eg labrusca rootstocks and scion stock Industry processes for new variety development Annual vine growth stages including budburst flowering veraison maturity Key grape varieties and their distinguishing features This may include factors such as berry and bunch characteristics frost and disease resistance flavour and style Different types of pruning and their features benefits and effects on grape quality Relationship between bud numbers and cropping levels and the effect on wine quality Effects of different pruning levels on wine quality Concept of pruning to vine vigour Safe handling of pruning equipment Correct operating procedures for pruning equipment Occupational health and safety OHS hazards and controls Common problems and anomalies associated with hand pruning activities Procedures and responsibility for reporting problems Cleaning and storage requirements of pruning equipment Recording requirements and procedures Team facilitation and training techniques Environmental issues and controls Routine maintenance procedures for equipment where relevant Information technology systems where relevant

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 ensure use of personal protective clothing and equipment determine requirements for hand pruning according to crop levels vine vigour and workplace procedures select hand pruning techniques coordinate activities to implement determined hand pruning techniques address problems and anomalies complete workplace records
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: pneumatic secateurs petrol air compressors hydraulic snips electronic secateurs knives saws hand secateurs maintenance tools team support equipment (e.g. toilet facilities, first aid box, spare pruning equipment)
Pruning methods	Pruning methods may include: spur pruning cane pruning rod and spur pruning hand clean up after machine pruning
Information systems	Information systems may be: screen or print based and may include information technology systems, such as reporting, monitoring and recording, weather forecasting and rainfall mapping systems
Problems and anomalies	Problems and anomalies may include: dead vines split cordon extending cordon poor bud position signs of common pests and diseases, such as mildew, eutypa, phomopsis, boring insects, dying arm, crown gall or diseased wood

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