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

recognise symptoms of plant pests, diseases and disorders

identify location and extent of spread

determine severity of pests, diseases and disorders

report findings.

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 recognition and identification requirements

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

Implement monitoring procedures according to workplace requirements

Monitor the health and growth of vines. This may include monitoring:

environmental factors

cultural factors

signs of pests and diseases

signs of plant disorders

Identify different parts of the grapevine. This will include:

vine trunk and permanent framework

canes and/or cordons

tendrils and buds

fruit

Identify and describe common vineyard weed species

Identify and describe common pests and diseases, including:

light brown apple moth (LBAM)

powdery mildew

downy mildew

botrytis

mites

Recognise and report pest and disease activity or symptoms of plant disorders in an appropriate time for treatment to be timely and effective

Identify, rectify and/or report environmental non-compliance

Maintain work area to meet housekeeping standards

Clean and store equipment according to instructions

Operate information technology systems 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:

Range of vine monitoring procedures, which may include manual and/or automated sampling and testing techniques

Basic vine physiology, as it applies to:

water intake

nutrient uptake

photosynthesis

transpiration, respiration

translocation

Parts of the root, trunk, shoot and fruit systems of the grapevine and their role in how the vine works, including:

buds, nodes and tendrils

cambium, epidermis, phloem and xylem

leaf blade, bract and petiole

bunch, berries and flowers

Annual growth stages of grapevines, including:

budburst

flowering

veraison

maturity

Vine types, their characteristics and uses, including:

family, genus and species

Vitis vinifera and commercial varieties

native species and hybrids (e.g. labrusca)

root stocks and scion stock

Key grape varieties and their distinguishing features. This may include factors, such as:

berry and bunch characteristics

frost and disease resistance

flavour and style

A range of common vine disorders, pests and diseases, according to workplace requirements

Influence on the occurrence and development of vine disorders, pests and diseases of climatic factors (e.g. wind speeds, rainfall levels, humidity, dry heat and hail)

Pest and disease tolerance thresholds

Vine disorder reporting requirements and procedures

Purpose and application of personal protective clothing and/or equipment

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Reporting responsibilities and procedures

Information technology systems where relevant

Basic principles of workplace’s integrated pest management (IPM) program where relevant

Pest and disease resistance management strategies employed by the workplace 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

Monitoring procedures

Vineyard monitoring procedures may include:

monitoring techniques and monitoring schedules

Monitoring equipment

Vineyard monitoring equipment may include:

manual or automated sampling and testing kits, and pest and disease information

Pests and diseases

Pests and diseases may include, but are not limited to:

any form of vertebrate and invertebrate pest, weeds, and fungal, bacterial or viral disease

light brown apple moth (LBAM)

powdery mildew

downy mildew

botrytis

mites

Reporting of pests and diseases

Reporting details of pests and diseases may include:

identification of pest or disease

location and quantity of affected plants

severity of attack

life cycle stage of pest

developmental stage of disease

number of pests

extent of disease on individual plants

Symptoms of plant disorders

Symptoms of plant disorders may include:

discolouration

stunted or abnormal plant parts

uneven growth or fruit set

dropping of plant parts (e.g. leaves and flowers)

general poor growth

burning off of extremities (e.g. tendrils and leaves)

weak or rotting plants parts (e.g. stems and fruit)

Reporting for plant disorders

Reporting details for plant disorders may include:

severity of symptoms

spread of symptoms

location of affected plants in vineyard

development of symptoms

any associated environmental or cultural factors that may be considered relevant (e.g. watering or fertilisation problems, mulch problems, recent vine work or treatment application)

Information systems

Information systems may be:

print or screen based and may include information technology systems, such as database of workplace or site pest, disease and disorder histories, symptom recognition and pest and disease identification aids, climatic information systems, work scheduling, reporting and recording systems