Application
This unit of competency describes the skills and knowledge required to operate a range of general vineyard equipment that does not require specialised calibration.
The unit applies to individuals who are required to follow workplace procedures to operate general vineyard equipment.
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 equipment for operation | 1.1 Confirm job requirements 1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.3 Select, fit and use personal protective equipment relevant to the job requirements 1.4 Check, maintain and set equipment for use according to workplace procedures |
2. Operate equipment | 2.1 Start up and operate equipment according to workplace procedures 2.2 Adjust operation of equipment to meet yard safety requirements, weather conditions and workplace terrain 2.3 Monitor equipment performance to confirm performance is maintained according to workplace procedures 2.4 Identify and address non-conformance of equipment according to workplace procedures |
3. Complete operation of equipment | 3.1 Shut down equipment according to workplace procedures 3.2 Clean and store equipment according to workplace procedures 3.3 Sort, collect, treat and dispose of waste generated by the work activities according to workplace procedures 3.4 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 with workplace personnel to ensure safety of self and others when operating vineyard equipment |
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)