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 where required

follow cutting equipment safety procedures

select cuttings and cut according to instructions

handle, bundle, and label cuttings according to instructions

recognise vine problems

dispose of waste according to instructions

maintain required 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 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 cutting processing requirements

Confirm supply of necessary materials

Liaise with other work areas and customers

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

Select, operate, maintain and store required equipment according to instructions

Maintain work area and equipment to meet workplace housekeeping standards

Maintain work area and equipment to meet workplace hygiene standards

Use appropriate cleaning techniques

Recognise problems and anomalies and correct and/or report them as instructed

Identify, rectify and/or report environmental non-compliance

Maintain workplace records

Handle pruning secateurs safely. This includes following the correct handling and sharpening procedures

Recognise performance problems with secateurs and correct or report them as instructed. This includes oiling moving parts and sharpening blades

Identify different parts of the grapevine. This should include identifying:

vine trunk and permanent framework

canes and/or cordons

tendrils and buds

Select and take vine cuttings according to instructions. This may include:

correct length and diameter

correct number of buds on the cutting

degree of straightness

cuts made correctly and cleanly

top cut at 45° angle or bottom bud flat, 1-2 cm from nearest bud

number of buds left on the vine

Collect and store vine cuttings according to instructions. This may include:

numbers per bundle

all lying the same way in the bundle (basal and distal ends)

secure tying of bundles

labelling

maintaining hydration of cuttings

Prepare chemical treatments to required concentration and ensure homogenous mix

Treat cuttings as instructed. This may include:

completing hydration of all cuttings

completing chemical treatment of all cuttings

removing unwanted plant material

Monitor the standard of cuttings and grade them as instructed

Bundle and label cuttings as instructed. This may include:

including correct numbers per bundle

cuttings all lying the same way in the bundle

tying bundles securely

labelling legibly and accurately

Pack and store cuttings as instructed. This may include:

cold room layout

cold room temperature variations

customer requirements

storage time requirements

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:

Occupational health and safety (OHS) hazards and controls

Purpose and application of personal protective clothing and/or equipment

Correct operating procedures for equipment

Safe and effective handling of equipment

Cleaning requirements and procedures for work area and equipment

Reporting and recording requirements and procedures

Procedures and responsibilities for reporting problems and anomalies

Waste disposal requirements and procedures

Environmental issues and controls

Principles of nursery hygiene

Basic components of the vine

Basic vine problems and anomalies

Cutting requirements and procedures

Cutting collection and storage requirements, including hydration

Specifications of vine cuttings

Factors that influence how a cutting should be graded and why

Common features of healthy vine cuttings

Common features of unhealthy vine cuttings

Safe preparation and handling of chemicals

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

Facilities

Facilities may include:

cold storage

fungicide treatment areas

storage bins or tanks

soakage tanks

Equipment

Equipment may include:

secateurs

personal protective clothing and/or equipment

bins

boxes

packing machine

counting machine

forklift

Materials

Materials may include:

string

labels

chemicals

sand

water

pallets

Waste

Waste may include:

off-cuts

dropped or rejected cuttings

packaging materials

chinisol

chemical containers

Work hazards

Hazards may include:

damaging fingers or eyes from use of tools and equipment

manual handling

lifting bundles

falling over in an untidy work area

using chemicals and disinfectants

Problems and anomalies

Problems and anomalies may include:

physical damage or signs of common pests and diseases, such as eutypa, phomopsis, nematodes, crown gall, diseased wood, dehydration, infection, physical damage, damaged buds, immature wood

different wood characteristics indicative of a different vine variety

Records

Records will include:

type of cuttings

quantity of cuttings

the count per bundle

number of bundles

treatments carried out

source identification code

Treatments

Treatments may include:

hydration

chemical treatment

trimming

grading

Grading

Grading cuttings may include:

sorting for length, diameter, appearance and number of viable buds

Label information

Label information may include:

class of the material

variety and clone

grade of cutting

the source identification code

Packing

Packing may include:

packing, venting and sealing cuttings into polythene film bags or packing bins

wrapping cuttings in wet hessian

packing in woven polypropylene wool packs