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 where required

follow pruning equipment safety procedures

start and operate pruning equipment correctly

select best spurs and canes

prune correctly and according to instructions

perform routine and emergency shut downs

follow environmental instructions

dispose of cuttings according to instructions

maintain records as required.

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

Handle pruning equipment safely. This includes following the correct handling and sharpening procedures

Start up and operate automatic pruning equipment as required

Monitor and recognise performance problems with pruning equipment and correct or report them as instructed. This includes oiling moving parts and sharpening blades

Identify different parts of the grape vine. This should include identifying:

vine trunk and permanent framework

canes and/or cordons

tendrils and buds

Prune vines according to instructions. This may include:

selecting the best possible spurs and canes

positioning spurs or canes

cleanly removing sucker shoots

leaving the correct quantity of spurs, rods and buds

making cuts correctly and cleanly

recognising and removing unwanted growth

rolling and securing extension canes onto trellis wire as required

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

Clean and store equipment according to instructions

Identify, rectify and/or report environmental non-compliance

Maintain work area to meet housekeeping standards

Dispose of vine cuttings according to instructions

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:

Purpose of pruning vines

Basic components of the vine

Basic difference between cane and spur pruning

Pruning requirements

Safe handling of pruning equipment

Purpose and application of personal protective clothing and/or equipment

Correct operating procedures for pruning equipment

Shutdown sequence

Tag-out and lock-out sequence and methods

Cleaning and storage requirements of pruning equipment

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Basic problems and anomalies

Procedures and responsibility for reporting problems and anomalies

Disposal requirements of vine cuttings

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:

electronic, hydraulic, pneumatic and hand secateurs

sharpening stone

file

scabbard or pouch

choppers (two-handed snips)

petrol air compressors

Methods of pruning

Methods of pruning may include:

spur pruning

cane pruning

rod and spur pruning

hand clean up after machine pruning

Problems and anomalies

Problems and anomalies may include:

signs of common pests and diseases, such as mildew, eutypa, phomopsis, boring insects, dying arm, crown gall, diseased wood, dead vines, damaged trellis or irrigation system, and faulty, stiff or blunt equipment