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 clothing and equipment

select and confirm availability of equipment and prepare according to instructions

attach, set up equipment to meet requirements

start and operate equipment in accordance with operation instructions and requirements of workplace and task

perform emergency and routine shutdowns

take corrective action in response to out-of-specification results or non-compliance

demonstrate knowledge of OHS hazards, controls and emergency procedures

sort, collect, treat, recycle or dispose of waste

record information appropriately.

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 one's 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.

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 canopy management requirements

Select, fit and use personal protective clothing and/or equipment

Liaise with other work areas

Identify canopy management requirements. Factors to be considered include:

grape variety

vine vigour

end use of fruit, quality and yield requirements

climate

operating conditions

workplace procedures, manager’s instructions

Attach equipment to tractor

Set up equipment to meet requirements

Confirm equipment status and condition

Operate equipment to meet requirements

Recognise equipment performance problems and rectify and/or report according to workplace procedures

Monitor canopy management activities. This will include monitoring:

width of canopy

speed of tractor and power take-off rpm

density of foliage

air circulation

light penetration or shade

bud numbers, spur length

vine damage

progress

problems and anomalies

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Clean and store equipment

Detach equipment from tractor

Use appropriate cleaning techniques

Take corrective action in response to out-of-specification results or non-compliance

Report and/or record problems and/or corrective action

Identify, rectify and/or report environmental non-compliance

Maintain workplace records

Maintain work area to meet housekeeping standards

Carry out routine maintenance of equipment according to enterprise procedures

Use hand tools according to enterprise procedures

Use power tools according to enterprise procedures

Interpret mechanical drawings according to enterprise procedures

Use oral communication skills/language 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:

Key factors affecting the canopy management technique adopted. These may include:

climate, forecast and current weather conditions

vineyard aspect and terrain

grape variety and vigour

grape quality and characteristics required

trellis design

harvesting techniques

disease risk and occurrence

stage of maturity and development

Operating parameters and procedures

Recognition of correct vine growth stages at which to carry out canopy management activities

Factors influencing vine vigour, including:

grape variety

trellis design

vine spacing

fertilisers

irrigation

rootstock

Features and benefits of a range of canopy management styles and techniques and their respective affect on grape quality, cropping yield and wine production requirements. This should include techniques to manage:

light penetration and shading

air circulation and disease reduction

annual growth stages of vine development

crop quality and quantity

Significance and method of monitoring canopy management activities

Purpose and basic components of canopy management equipment

Operational procedures for equipment

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Basic vine canopy problems or anomalies

Procedures and responsibility for reporting problems

Cleaning and storage requirements and procedures for equipment

Shutdown sequence

Routine maintenance procedures for equipment where relevant

Procedures for using hand tools where relevant

Procedures for using power tools where relevant

Interpretation of mechanical drawings where relevant

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.

Polices and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information may include:

Standard Operating Procedures (SOPs)

specifications

production schedules

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal directions from manager, supervisor or senior operator

Equipment

Equipment may include:

tractor

circular saws

cutter bars

blades

knives

drum pruners

mechanical leaf pluckers

wire lifters

Terrain

Terrain must enable safe and effective operation of equipment. It may include:

tracks

access roads

vineyard rows

open paddocks

flat, undulating, steep, hilly or terraced land

and on- and off-road environments

Conditions

Conditions must enable safe and effective operation of equipment. These may include:

dry

wet

slippery

boggy

icy

foggy

windy

day and night conditions

Confirming equipment status

Confirming equipment status will include:

checking that all safety standards and pre-start requirements are met and that equipment is operational

Information systems

Information systems may be:

print or screen based

Canopy management techniques

Canopy management techniques may vary and should include:

those required by the workplace (e.g. pruning, trimming, plucking and lifting)

Problems and anomalies

Problems and anomalies may include:

dead vines

signs of common pests and diseases, such as light brown apple moth (LBAM), boring insects, mildew, eutypa, phomopsis, dying arm, crown gall and diseased wood

signs of trellis and/or irrigation disrepair or problems

machinery breakdowns