Application
This unit covers the training of vines used in winemaking using a variety of handheld hand or operated equipment. The unit requires knowledge of the different parts of a grape vine, the ability to detect problems and anomalies, and to use techniques for selection and training of laterals. |
Prerequisites
Not applicable.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Prepare for training | Equipment is confirmed as available and ready for use Materials are confirmed as available to meet training requirements |
Train vines | Vines are trained according to instructions Anomalies and problems are recognised, rectified and/or reported Equipment is maintained in good working order |
Complete training activities | Equipment is cleaned and stored according to workplace procedures Waste generated by both the process and cleaning procedures is collected, treated, disposed of or recycled according to workplace procedures Work is conducted in accordance with workplace environmental guidelines |
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 training requirements Select, fit and use appropriate personal protective clothing and/or equipment Set up and operate equipment as required according to instructions Identify different parts of the grapevine. This should include identifying: vine trunk and permanent framework canes and/or cordons tendrils and buds fruit Recognise and rectify or report problems and anomalies Identify, rectify and/or report environmental non-compliance Train vines according to instructions. This may include: heading height selection of appropriate laterals positioning of laterals securing of laterals removing unwanted laterals from trunk and crown Maintain work area to meet housekeeping standards Clean and store equipment according to instructions 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: Safe and effective handling of equipment Correct operating procedures for equipment Basic maintenance requirements and procedures for equipment Purpose and application of personal protective clothing and/or equipment Occupational health and safety (OHS) hazards and controls Procedures and responsibility for reporting problems and anomalies Range of vine training techniques, features and benefits Basic components of the vine Training requirements and procedures Common vineyard pests and diseases and other common vine problems Environmental issues and controls Cleaning and storage requirements and procedures for equipment Reporting responsibilities and procedures |
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: use personal protective equipment, MSDS and follow other specified OHS procedures identify parts of vines, including laterals, canes, cordons and buds train vines to instructions recognise faults and anomalies keep records according to procedures. |
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. |
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: snips tape guns |
Materials | Materials may include: strings stakes wires tape |
Method of training | Method of training may vary according to workplace need, but may include: unilateral or bilateral techniques |
Problems and anomalies | Problems and anomalies may include: uneven growth pests and diseases dead vines broken trellis or wires |
Waste | Waste may include: vine trimmings faulty materials packaging |
Sectors
Unit sector | Wine operations |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not applicable.