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:

ensure use of personal protective clothing and equipment

determine requirements for hand pruning according to crop levels, vine vigour and workplace procedures

select hand pruning techniques

coordinate activities to implement determined hand pruning techniques

address problems and anomalies

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 pruning requirements

Select, fit and use appropriate personal protective clothing and/or equipment

Train and/or facilitate a team of hand pruners

Implement hand pruning requirements. This may include consideration of:

equipment and materials required

personnel required

location

transport

timing

environmental conditions

other vineyard activities (e.g. spraying)

Select appropriate pruning techniques. This will include consideration of:

grape variety

vine vigour

quality and yield requirements

climate

workplace procedures and manager’s instructions

Monitor pruning activities. This will include monitoring:

selection of best possible spurs and canes

positioning of spurs and canes

clean removal of sucker shoots

correct quantity of spurs, rods, canes and buds left

cuts made correctly and cleanly

recognition and removal of unwanted growth

rolling and securing extension canes onto trellis wire as required

correct disposal of pruned material

equipment performance

cleaning and storage of equipment

team performance and progress

Identify problems and anomalies

Take corrective action in response to out-of-specification results or non-compliance

Report and/or record problems and/or corrective action

Identify, rectify and/or report environmental non-compliance

Maintain work area to meet housekeeping standards

Maintain pruning records according to workplace standards

Conduct routine maintenance of equipment according to enterprise procedures

Apply information technology systems 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:

Basic vine physiology, as it applies to:

water intake

nutrient uptake

photosynthesis

respiration, transpiration

translocation

Parts of the root, trunk, shoot and fruit systems of the grapevine, their role in how the vine works and their contribution to fruit quality, including:

buds, nodes and tendrils

cambium, epidermis, phloem and xylem

leaf blade, bract and petiole

bunch, berries and flowers

Vine types, their characteristics and uses, including:

family, genus and species

Vitis Vinifera and commercial varieties

native species and hybrids (e.g. labrusca)

rootstocks and scion stock

Industry processes for new variety development

Annual vine growth stages, including:

budburst

flowering

veraison

maturity

Key grape varieties and their distinguishing features. This may include factors, such as:

berry and bunch characteristics

frost and disease resistance

flavour and style

Different types of pruning and their features, benefits and effects on grape quality

Relationship between bud numbers and cropping levels and the effect on wine quality

Effects of different pruning levels on wine quality

Concept of pruning to vine vigour

Safe handling of pruning equipment

Correct operating procedures for pruning equipment

Occupational health and safety (OHS) hazards and controls

Common problems and anomalies associated with hand pruning activities

Procedures and responsibility for reporting problems

Cleaning and storage requirements of pruning equipment

Recording requirements and procedures

Team facilitation and training techniques

Environmental issues and controls

Routine maintenance procedures for equipment where relevant

Information technology systems 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:

pneumatic secateurs

petrol air compressors

hydraulic snips

electronic secateurs

knives

saws

hand secateurs

maintenance tools

team support equipment (e.g. toilet facilities, first aid box, spare pruning equipment)

Pruning methods

Pruning methods may include:

spur pruning

cane pruning

rod and spur pruning

hand clean up after machine pruning

Information systems

Information systems may be:

screen or print based and may include information technology systems, such as reporting, monitoring and recording, weather forecasting and rainfall mapping systems

Problems and anomalies

Problems and anomalies may include:

dead vines

split cordon

extending cordon

poor bud position

signs of common pests and diseases, such as mildew, eutypa, phomopsis, boring insects, dying arm, crown gall or diseased wood