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.

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 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