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

recommend requirements for irrigation

implement irrigation activities

identify and 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 irrigation requirements

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

Liaise with other work areas

Consult with appropriate senior personnel or consultants

Monitor the vineyard and interpret the results to identify vineyard irrigation and/or injection requirements. Factors to be considered include:

soil moisture content

watertable level

water quality

signs of vine nutrient deficiencies

climatic conditions

frost risk

grape variety

soil type and depth

closeness to harvest

yield parameters

age of vine

grape quality requirements

symptoms of vine water stress

effective root depth

Calculate chemical application rates for injection requirements

Present and justify recommendations to senior personnel

Implement the irrigation and/or injection schedule. This may include consideration of:

resources, including operators with appropriate skills

application rates

timing and length

materials, chemicals and services

maintenance programs and supplies

interaction between different irrigation valves or shifts

Instruct irrigation system operators as required

Apply sampling techniques

Conduct routine tests

Monitor irrigation and/or injection activities. This may include:

measuring nitrogen output

measuring chlorine output

identifying soil moisture content and depth to which water will reach

identifying emitter output consistency

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

Report and/or record problems and/or corrective action taken

Evaluate effectiveness of irrigation activities

Evaluate environmental impact of irrigation activities

Identify, rectify and/or report environmental non-compliance

Maintain workplace records

Maintain work area to meet housekeeping standards

Report and/or record problems according to instructions

Plan and organise

Apply information technology systems according to enterprise procedures

Calculate and present statistical data according to enterprise procedures

Write reports according to enterprise procedures

Facilitate teams 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:

Effect of irrigation techniques on vine growth, cropping levels and wine quality. This should include partial root zone drying (PRD) and regulated deficit irrigation (RDI)

Effect of a variety of injection methods on vine growth, cropping levels and wine quality

Effect of water and additives on vines during different key phenological stages

Visual symptoms of vine nutrient deficiencies, water stress and frost

Principles of soil moisture monitoring (e.g. volumetric soil moisture content, and percentage compared to soil moisture tension)

Fruit quality and quantity requirements

Monitoring requirements and procedures

Sampling techniques and procedures

Testing techniques and procedures

Interpretation of routine tests

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems

Resource requirements and availability

Recording requirements and procedures

Consultation requirements and procedures

Information technology systems where relevant

Calculation and presentation of statistical data where relevant

Report writing techniques and requirements where relevant

Team facilitation techniques 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

irrigation and/or injection schedules

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal directions from manager or supervisor

Monitoring activities

Monitoring activities may include:

drainage

soil moisture

watertable levels

rainfall

water quality

vine and soil nutrient deficiencies

irrigation system cleaning requirements

air temperature

frost risk

Tests

Tests may be:

physical appearance or analytical

Information systems

Information systems may be:

print or screen based

Irrigation systems

Irrigation systems may include:

flood

dripper

microjet

sprinkler

overhead

water winch using dam, bore or river water

The irrigation system may be used to:

supply water, nutrients or other additives to the vines

minimise frost damage

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances

Area management

Area managed may not be limited to the area under vines. Adjacent or ecologically linked landscapes may require management or consideration, and may include:

woodlots

seepage areas

waterways

landcare sites

revegetation sites

windbreaks

neighbouring vineyards and other primary production

Grapes

Grapes may vary according to:

grape variety

crop quality

quantity