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 potting requirements

Confirm supply of necessary materials

Liaise with other work areas and customers

Select fit and use appropriate personal protective clothing andor equipment

Select operate maintain and store required equipment according to instructions

Maintain work area and equipment to meet workplace housekeeping standards

Maintain work area and equipment to meet workplace hygiene standards

Use appropriate cleaning techniques

Recognise problems and anomalies and correct andor report them as instructed

Implement safe work practices to minimise risk of hazard

Identify rectify andor report environmental noncompliance

Maintain workplace records

Prepare chemical treatments to required concentration and ensure a homogenous mix

Prepare cuttings as instructed This may include

grading

waxing

dipping in hormones

hydrating

Plant cuttings as instructed This may include

putting correct amount of media into the pots

placing cuttings with nodes facing upwards

Label trays as instructed

Transfer potted cuttings as instructed

Water potted cuttings as instructed

Collect and dispose of waste as instructed

Use oral communication skillslanguage 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

Occupational health and safety OHS hazards and controls

Purpose and application of protective clothing andor equipment

Correct operating procedures of equipment

Safe and effective handling of equipment

Safe preparation and handling of potting media

Cleaning requirements and procedures for work area and equipment

Environmental issues and controls

Reporting and recording requirements and procedures

Procedures and responsibilities for reporting problems and anomalies

Waste disposal requirements and procedures

Safe preparation and handling of chemicals

Commonly occurring problems with potted cuttings

Principles of nursery hygiene

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

correctly handle potting media and chemicals and disinfectants

select and mix chemical treatments to required concentrations

sterilise posts and work surfaces to instructions

select or blend potting media according to instructions and placed into pots

correctly carry out grading waxing or other preparations of cuttings before potting

plant cuttings correctly and label trays

dispose of waste according to procedures

complete records correctly

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 and other units of competency relevant to the function or work role

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Workplace information

Equipment

Materials

Waste

Hazards

Media components

Contamination

Problems and anomalies

Treatments

Labelling

Records