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 equipment, MSDS and follow other specified OHS procedures

identify parts of vines, including laterals, canes, cordons and buds

train vines to instructions

recognise faults and anomalies

keep records according to procedures.

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 training requirements

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

Set up and operate equipment as required according to instructions

Identify different parts of the grapevine. This should include identifying:

vine trunk and permanent framework

canes and/or cordons

tendrils and buds

fruit

Recognise and rectify or report problems and anomalies

Identify, rectify and/or report environmental non-compliance

Train vines according to instructions. This may include:

heading height

selection of appropriate laterals

positioning of laterals

securing of laterals

removing unwanted laterals from trunk and crown

Maintain work area to meet housekeeping standards

Clean and store equipment according to instructions

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:

Safe and effective handling of equipment

Correct operating procedures for equipment

Basic maintenance requirements and procedures for equipment

Purpose and application of personal protective clothing and/or equipment

Occupational health and safety (OHS) hazards and controls

Procedures and responsibility for reporting problems and anomalies

Range of vine training techniques, features and benefits

Basic components of the vine

Training requirements and procedures

Common vineyard pests and diseases and other common vine problems

Environmental issues and controls

Cleaning and storage requirements and procedures for equipment

Reporting responsibilities and procedures

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:

snips

tape guns

Materials

Materials may include:

strings

stakes

wires

tape

Method of training

Method of training may vary according to workplace need, but may include:

unilateral or bilateral techniques

Problems and anomalies

Problems and anomalies may include:

uneven growth

pests and diseases

dead vines

broken trellis or wires

Waste

Waste may include:

vine trimmings

faulty materials

packaging