Application
This unit of competency describes the skills and knowledge required to maintain a callusing environment in a vineyard.
The unit applies to individuals who are required to follow workplace procedures to complete tasks associated with callusing operations.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare callusing environment | 1.1 Identify and confirm job requirements 1.2 Select, fit and use personal protective equipment according to job requirements 1.3 Ensure materials required are available and ready 1.4 Select and use equipment according to workplace procedures 1.5 Prepare, clean and sanitise work area, equipment and boxes according to workplace procedures 1.6 Prepare pre-mixed callusing media according to workplace procedures |
2. Prepare cuttings for callusing | 2.1 Prepare cuttings for callusing according to workplace procedures 2.2 Apply pre-callusing treatments according to workplace procedures and safety guidelines 2.3 Count, bundle and label cuttings according to workplace procedures 2.4 Place cuttings into boxes according to workplace procedures |
3. Maintain cuttings in callusing room | 3.1 Place cuttings into callusing environment according to workplace procedures 3.2 Maintain callusing environment according to workplace procedures 3.3 Monitor cuttings for potential health problems and report or apply treatments according to workplace procedures 3.4 Apply post-callusing treatments to maintain plant health according to workplace procedures |
4. Carry out post-callusing operations | 4.1 Remove callused cuttings from callusing room 4.2 Collect and dispose of waste according to workplace environmental and workplace procedures 4.3 Clean and sanitise facilities according to workplace procedures 4.4 Undertake work in accordance with workplace environmental guidelines 4.5 Record workplace information according to workplace procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Comprehend information from a variety of workplace documents |
Oral Communication | Converse clearly using industry-specific language |
Numeracy | Calculate numerical information relating to counting, labelling and storing |
Navigate the world of work | Apply workplace procedures to own role and responsibilities |
Get the work done | Respond to routine problems by referring to workplace procedures |
Sectors
Viticulture (VIT)