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 readiness of equipment and prepare according to instructions

attach and set up equipment to meet requirements

start and operate equipment in accordance with operation instructions and requirements of workplace and task

perform emergency and routine shutdowns

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

demonstrate knowledge of OHS hazards, controls and emergency procedures

sort, collect, treat, recycle or dispose of waste

record information appropriately.

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 harvesting requirements

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

Liaise with other work areas

Confirm equipment status and condition

Set up mechanical harvester to meet harvesting requirements

Start up the mechanical harvester

Operate a mechanical harvester according to harvesting conditions and requirements. These may include consideration of:

crop level

grape variety

vine age

row height, width and trellis design

slope, angle of row

visibility

other vineyard activities

Monitor mechanical harvester operation. This will include monitoring:

vine damage

grape quality and maturity

harvesting effectiveness (amount of fruit left in fruiting zone)

matter other than grape (MOG) collected

hours worked and service history of machinery

problems and anomalies

climatic conditions

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

Recognise problems and anomalies

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

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine requirements

Identify, rectify and/or report environmental non-compliance

Clean and store equipment

Maintain work area to meet housekeeping standards

Carry out routine maintenance of equipment according to enterprise procedures

Interpret mechanical drawings according to enterprise procedures

Use hand and power tools 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 different climatic conditions on timing and management of harvest

Basic vine physiology, as it applies to:

water intake

nutrient uptake

photosynthesis

respiration and 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 growth stages of grapevines, 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

Factors that affect grape ripening (e.g. canopy management, irrigation, grape variety and climatic conditions)

Effect of fruit quality on wine

Quality assurance procedures and controls

Common problems and anomalies

Harvesting procedures and operating parameters

Significance and method of monitoring equipment performance

Role and operating difficulties of harvester support operator

Purpose of mechanical harvester components

Common faults and corrective action required

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems

Cleaning and storage requirements associated with changeovers and types of shutdowns

Emergency and routine shutdown sequences

Recording and reporting procedures and requirements

Cleaning and storage procedures

Routine maintenance procedures for equipment where relevant

Interpretation of mechanical drawings where relevant

Procedures for use of hand and power tools 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 directions from manager or supervisor

Equipment

Equipment includes:

mechanical harvesting machinery

appropriate tools

Terrain

Terrain must enable safe and effective operation of a mechanical harvester. It may include:

tracks

access roads

straight or curving vineyard rows

open paddocks

flat, undulating, steep, hilly or terraced land

on- and off-road environments

Conditions

Conditions must enable safe and effective operation of a mechanical harvester. These may include:

dry

wet

slippery

boggy

icy

foggy

windy

day and night conditions.

Confirming equipment status

Confirming equipment status involves:

checking that all safety standards and pre-start requirements are met and that equipment is operational

Information systems

Information systems may be:

print or screen based

Problems and anomalies

Problems and anomalies may include:

adverse harvesting conditions

diseased, immature, over-ripe or rotten fruit

operating hazards, such as broken trellis and wires

MOG

equipment malfunction or breakdown

Grapes

Grapes may vary according to:

grape variety

crop quality

quantity

trellis systems

collection procedures