This unit applies to maintaining of wine grapevine canopies. Work is carried out according to instructions and may involve use of both manual and motorised equipment. The unit also requires the ability to recognise problems and anomalies with equipment or vines while carrying out canopy maintenance. |
Not applicable.
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 to carry out basic canopy maintenance activities | Equipment is checked to confirm readiness for use Canopy maintenance requirements are identified and confirmed |
Position the vine canopy | Equipment is started up and operated according to instructions as required Unwanted growth is removed according to instructions Vine shoots are positioned according to instructions Equipment is maintained in good working order |
Control exposure of crop to sunlight | Control measures are applied according to instructions Problems and anomalies are rectified and/or reported |
Complete canopy maintenance activities | Equipment is shut down according to instructions as required Equipment is cleaned and stored according to instructions Vine cuttings are disposed of according to instructions Work is conducted in accordance with workplace environmental guidelines |
Record information | Workplace information is recorded in the appropriate format |
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 maintenance requirements Select, fit and use appropriate personal protective clothing and/or equipment Handle equipment safely. This includes following the correct handling and sharpening procedures Confirm equipment status and condition Start up and operate equipment as required Recognise performance problems with equipment 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 fruit Position the vine canopy according to instructions. This includes: identifying and removing unwanted growth positioning spurs correctly making cuts correctly and cleanly manipulating the vines effectively without unnecessary damage to the vine Control exposure of crop to light. This may include the positioning of foliage wires and shade cloth Use appropriate cleaning techniques Recognise and report problems and anomalies Shut down equipment in response to an emergency situation Shut down equipment in response to routine shutdown requirements Identify, rectify and/or report environmental non-compliance Clean and store equipment according to instructions Maintain work area to meet housekeeping standards Carry out routine preventive maintenance of equipment 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: Safe handling procedures for equipment Operating procedures for equipment Purpose and application of personal protective clothing and/or equipment Occupational health and safety (OHS) hazards and controls Environmental issues and controls Procedures and responsibility for reporting problems and anomalies Basic components of the vine Basic vineyard problems and anomalies Basic canopy management requirements Purpose of canopy management activities Cleaning and storage requirements and procedures for equipment Shutdown sequence Lock-out and tag-out procedures Routine preventive maintenance procedures for equipment where relevant |
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 identify and follow instructions for canopy maintenance position vine shoots correctly, including removal of unwanted growth use equipment according to OHS procedures and workplace instructions implement measures to control exposure of canopy to sunlight according to instructions report problems and anomalies with vines or equipment correctly shut down and store equipment dispose of waste according to instructions complete workplace 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. |
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: electrical, pneumatic, hydraulic or hand secateurs knives bare hands petrol air compressors |
Unwanted growth | Unwanted growth may include: suckers water shoots congested shoots excessive bunches |
Vine canopy management | Vine canopy management may include: minimal pruning foliage wires trellis systems |
Control measures | Control measures may include: leaf removal shoot removal applying or removing shade cloth lifting and lowering of foliage wires positioning shoots trimming shoots bunch thinning |
Confirming equipment status | Confirming equipment status involves: checking that all safety standards and pre-start requirements are met and equipment is operational |
Problems and anomalies | Problems and anomalies may include: signs of common diseases and pests mechanical damage irrigation problems trellis damage frost and wind damage |
Unit sector | Wine operations |
This unit contains employability skills. |
Not applicable.