This unit supports introductory training in the wine industry, for example, vocational training in high schools and induction or applications where overview knowledge of viticulture is needed.

The unit assumes that exposure to wine grape growing operations is done under close supervision.

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.

Identify major processes and stages of wine grape growing

Major processes in wine grape growing are identified, including grafting, planting, irrigation, fertilising, canopy management, pruning, pest and disease control, and harvesting

Sequence and timing of operations are identified

Tasks and job roles associated with processes are described

Vintage operations, including picking and transporting, are identified

Basic industry terminology is recognised and used to describe wine grape growing activity

Identify features of grapes

Physiology of wine grapes are identified

Key characteristics and growth phases of the grape vine are explained

Impact of soil and climate on grape growing are described

Key risks to successful grape growing are identified

Parameters for harvesting are identified

Identify grape types

Major wine regions and wine types and styles in Australia are identified

Differences between major grape vine varieties are identified

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 identify:

wine grape vine features, including major vine types and stages of growth

impact of frost, drought, pests and disease (including phylloxera) on grape growing

differences between healthy and diseased, or not thriving vine

grapes that are ready for harvest

common equipment used in wine grape vine planting, nurseries, field maintenance and harvesting

major wine types and styles, grape varieties used and wine regions associated with each grape variety and wine style

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:

main stages of grape vine growth

principles of grape vine propagation

wine grape growing techniques

common pests and diseases of grape vines and options for control

wine industry terminology

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.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

describe wine grape growing processes and key stages, including grafting, planting, irrigation, fertilising, canopy management, pruning and harvesting

identify common pests, diseases and climate related threats to successful grape growing

explain common wine styles and grape varieties and their characteristics.

Context of and specific resources for assessment

Assessment may occur in a real or a simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on relevant 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

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.

Grape vine types

Major grape vine types, their characteristics and uses include:

Vitis vinifera and non-vinifera varieties

native species and hybrids

difference between rootstocks and scion stock

common and alternative varieties

Annual growth stages of grape vines

Annual growth stages of grape vines include:

budburst

flowering

veraison

maturity

Pests and diseases

Pests and diseases may include:

vertebrate and invertebrate pests,

phylloxera

weeds

fungi

nutrient deficiency

Wine types and styles

Wine types and styles include:

red, white, fortified and sparkling wine and typical variations in quality and flavour caused by using different grape varieties and harvesting at different stages of maturity

Equipment

Equipment may include:

tractors

spreaders

irrigation pumps and lines

mechanical harvesters and pruners

IT equipment

Unit sector

Wine operations

This unit contains employability skills.