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 the ability to:

identify key processes in wine production and supply

identify own role within the industry

describe the enterprise key features, functions and goals

identify own responsibilities and activities

meet housekeeping standards

identify information resources for work role.

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:

Identify enterprise objectives and product range. This should include:

recognising enterprise labels and logos

identifying parent or associated enterprises

listing services offered

explaining personal contribution to achieving enterprise objectives

Identify key production sites. This may include:

listing key sites by name

locating sites on a map or stating geographical location

outlining their role and input to enterprise activities

naming key personnel and contact points

identifying sources of addresses, telephone numbers

Locate and explain key functions of the worksite. This should include:

locating and accessing key people

giving directions

following directions

drawing a flow diagram to identify how functions relate to each other

describing how each function or process contributes to enterprise objectives and product quality

Identify the role and responsibilities of own workplace. This should include:

locating key equipment and outlining their functions

locating specific work areas and outlining their functions (e.g. toilets, first aid rooms, stores, workshops and quality assurance laboratory)

drawing a flow diagram to depict inputs, outputs and associated processes of the work area

identifying key people and outlining their roles and areas of responsibility

outlining typical calendar of events in the workplace

Clean and maintain work area. This should include:

cleaning up spills and breakages without undue delay

using appropriate cleaning techniques

returning materials and equipment to designated storage areas

disposing of waste and rubbish according to workplace procedures

Apply personal hygiene policies and procedures with regards to:

cleanliness

hair tying and nets

work clothes, uniforms (cleanliness and repairs)

sickness

cuts and open wounds

eating and drinking in the workplace

Locate workplace information. This should include:

accessing workplace information to identify work requirements

completing workplace recording and documentation requirements

Apply quarantine procedures when applicable (e.g. phylloxera)

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:

Enterprise objectives

Workplace product and services range

Key production sites

Key functions and processes within the enterprise

How each function or process contributes to product and services quality

Own workplace and site layout, roles and responsibilities

Location of work areas and key equipment

Identity, features and purpose of key equipment and work areas

Key people’s roles and responsibilities

Reporting procedures and processes

Typical calendar of events

Housekeeping standards and procedures

Personal hygiene standards and procedures

Workplace information sources, updating and access requirements and procedures

Recording requirements and procedures

Workplace policy and procedures with regard to:

occupational health and safety (OHS)

equal opportunities and sexual harassment

quality assurance

discipline and grievance

customer service

Personal employment terms and conditions

The threat of phylloxera to the Australian wine industry, including:

quarantine areas

affect of phylloxera on vine and wine

steps winery and vineyard visitors can take to minimise risk of transferring infection, including:

thoroughly removing soil from shoes and vehicles

planning visits to phylloxera-free areas before infected vineyards

avoiding the vineyard where possible

wearing disposable shoes

keeping to sealed roads and paths

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.

Enterprise objectives

Enterprise objectives may include:

mission statements

goals

business and brand objectives

Products

Products may include:

grapes or grape products

wine (all styles)

spirits

promotional merchandise

wine industry supplies (e.g. bottles, stoppers and casks) and services (e.g. personnel, expertise and analysis)

Production sites

Production sites may include:

head office functions

production or processing plants

vineyards

supplier facilities

consultancy services

Key functions

Key functions may include:

viticulture

cellar

bottling

packaging

warehouse and distribution

cellar door sales

marketing

human resources (personnel, training and employee relations)

Calendar of events

Calendar of events may relate to:

seasonal activity

promotional activity

key wine industry and enterprise events

Work areas

Work areas may include, but are not limited to:

service roads

vineyards

paddocks

yards

floors

walkways

storerooms

benches

rest rooms

training rooms

meeting rooms

offices

Personal employment terms and conditions

Personal employment terms and conditions includes:

pay rate as per Award or enterprise agreements (standard and overtime)

pay review schedule

working hours

training development plan

progression opportunities

Workplace information

Workplace information can include:

noticeboards

public address or paging systems

Standard Operating Procedures (SOPs) manuals

work notes

signs and notices (permanent and temporary)

telephone or contact details

emergency exits, routes and collection points

websites and email systems

workplace policies and procedures

Policies and procedures

Workplace policies, procedures and systems may include those relating to:

safety

quality assurance

equal opportunities

sexual harassment

customer services

awards

pay