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 as required

correctly select and prepare spraying materials

correctly pre-start checks of equipment

prepare chemicals safely and according to specification

conduct spraying activity correctly

monitor spraying process and equipment, including checking for environmental compliance, usage rates and dilution

take corrective action in response to out-of-specification results or non-compliance

perform routine and emergency shutdowns

handle and/or remove waste in accordance with specified procedures

record information appropriately.

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 and interpret spraying schedules to identify spraying requirements. This may include:

identifying the correct block and vines

identifying requested equipment and materials

calculating required concentration, ground speed and application rate

identifying specific occupational health and safety (OHS) requirements and hazards

calculating area to be sprayed

identifying appropriate environmental conditions for specific spraying activity

identifying canopy coverage required

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

Liaise with other work areas

Assess suitability of environmental conditions (e.g. wind speed and direction, rain and heat)

Confirm equipment status and condition. This may include checking hoses, nozzles, regulators, gauges, filters and pumps

Calibrate and set up sprayer and associated equipment to deliver spraying requirements

Mix sprays to required concentration and ensure homogenous mix

Handle sprays correctly

Operate spraying equipment and spray the vineyard according to instructions. This may include consideration of:

location

chemical used

application rate

OHS precautions

other vineyard personnel and neighbouring properties

existing and forecast weather conditions

Monitor spraying activities. This may include monitoring:

off-target damage

ground speed

estimated versus actual usage of chemicals

stock levels versus estimated requirements

OHS precautions

equipment performance and calibration

weather conditions

Take corrective action in response to out-of-specification results or non-compliance

Report and/or record problems and/or corrective action

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine requirements

Prepare equipment for cleaning

Sort, collect, recycle or dispose of waste according to workplace procedures

Identify, rectify and/or report environmental non-compliance

Maintain work area to meet housekeeping standards

Clean and store equipment

Maintain spray records according to workplace and industry standards

Operate information technology systems according to enterprise procedures

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:

Range of common sprays, their purpose and the basic principles of how they work, including:

specified droplet size

suitability of application to production requirements, plant physiology and soil characteristics

Operating parameters and procedures

Chemical legislation relevant to immediate responsibilities

Basic vine physiology, where it applies to:

water intake

nutrient uptake

photosynthesis

respiration, transpiration

translocation

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

buds, nodes and tendrils

cambium, epidermis, phloem and xylem

leaf blade, bract and petiole

bunch, berries and flowers

Vine types, their characteristics and uses, including:

family, genus and species

Vitis vinifera and commercial varieties

native species and hybrids (e.g. labrusca)

rootstocks and scion stock

Industry processes for new variety development

Annual grapevine growth stages, including:

budburst

flowering

veraison

maturity

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

berry and bunch characteristics

frost and disease resistance

flavour and style

Common pests and diseases and associated treatments

Licensing requirements

Required environmental conditions for safe and effective spraying operations

Safe handling and mixing of chemicals

Spray application calculations

Equipment set-up and calibration requirements and procedures, including:

droplet size and suitability of use

spray droplet spectrum and selection of nozzles

manufacturer specifications for nozzles

droplet behaviour and target coverage

Significance and method of monitoring spraying activities

Causes of off-target damage and how to minimise it

Purpose and components of spraying equipment

Common faults and corrective action required

OHS hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems

Recording and reporting procedures and requirements

Cleaning requirements associated with changeovers and shutdowns

Shutdown sequence for spraying equipment

Cleaning procedures

Information technology systems where relevant

Routine 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

spray schedules

routine maintenance schedules

work notes

product labels

Material Safety Data Sheets (MSDS)

manufacturer instructions

integrated pest management (IPM) programs

verbal directions from manager, supervisor or senior operator

Equipment

Equipment may include:

spray plant (e.g. foliar spray units, booms, covered sprayers, back-pack and hand sprayers)

personal protective clothing and/or equipment

Materials

Materials may include:

equipment spare parts and consumables

chemical sprays and ingredients

Sprays

Sprays may include:

foliar fertilisers

growth regulants

pheromones

pesticides

herbicides

fungicides

insecticides

molluscicides

miticides

Services

Services may include:

suitable water supply

Terrain

Terrain must enable safe and effective operation of equipment. It may include:

tracks

access roads

vineyard rows

open paddocks

flat, undulating, steep, hilly or terraced land

on- and off-road environments.

Conditions

Conditions must enable safe and effective operation of equipment. These may include:

dry

wet

slippery

boggy

day and night conditions

Vineyard health problems

Vineyard health problems may include:

common pests (e.g. light brown apple moth (LBAM), vine moth, mealy bugs, garden weevil, borer, grasshopper, black beetle, weeds)

diseases (e.g. powdery mildew, downy mildew, botrytis, phomopsis, eutypa and crown gall)

Waste

Waste may include:

unused chemical mixture

empty containers\washing water

Problems and anomalies

Problems and anomalies may include:

change in environmental conditions

obstructions

hazards

other work operations

application rate

equipment malfunction

Information systems

Information systems may be:

print or screen based and may include information technology systems, such as weather forecasting, reporting and/or recording systems

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances