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

carry out trellis repairs according to instructions

lay out posts and supports according to instructions

cut, cure, position and tension wires according to instructions

store unused materials correctly

collect and recycle or dispose of waste 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 trellis requirements

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

Select appropriate materials. This will include type and quantity

Check equipment and complete pre-start checks as required

Repair trellis according to workplace standards. This may include:

positioning and depth of posts and strainers

positioning and number of wires

tightness and grade of wire

Lay out posts and supports according to instructions. This may include:

spacing

type

numbers

positioning

safe handling procedures

Run out wire according to instructions. This will include:

securing of ends

safe handling procedures

cutting correct length

positioning

Operate equipment according to instructions

Erect trellis ends and assemblies according to instructions

Attach foliage and trellis wires according to instructions. This includes:

spacing

alignment

height

tension

fixing method

joining systems (e.g. wire knots)

Recognise, rectify and/or report problems and anomalies of trellis installation

Use hand tools

Collect, sort, treat, dispose of and/or recycle waste

Identify, rectify and/or report environmental non-compliance

Clean and store equipment according to instructions

Use appropriate cleaning techniques

Implement appropriate occupational health and safety (OHS) procedures

Store unused materials

Maintain work area to meet housekeeping standards

Conduct routine 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, features and components of the trellis system

Trellis installation process and procedures

Common maintenance requirements of vineyard trellising and how to repair them

Common faults, problems and how to solve them

Safe handling of materials and equipment

Purpose and application of personal protective clothing and/or equipment

OHS hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems and anomalies

Cleaning and storage requirements and procedures for equipment

Storage requirements and procedures for materials

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:

wire strainers

pliers

manual and mechanical post inserters

hammers

saws

Materials

Materials may include:

wire

staples

posts

Trellis installation and maintenance

Trellis installation and maintenance includes:

supports

posts

strainers

wires

Waste

Waste may include:

wire lengths

broken or faulty posts and supports

faulty fastenings