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 cutting processing 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

Identify rectify andor report environmental noncompliance

Maintain workplace records

Handle pruning secateurs safely This includes following the correct handling and sharpening procedures

Recognise performance problems with secateurs and correct or report them as instructed This includes oiling moving parts and sharpening blades

Identify different parts of the grapevine This should include identifying

vine trunk and permanent framework

canes andor cordons

tendrils and buds

Select and take vine cuttings according to instructions This may include

correct length and diameter

correct number of buds on the cutting

degree of straightness

cuts made correctly and cleanly

top cut at angle or bottom bud flat cm from nearest bud

number of buds left on the vine

Collect and store vine cuttings according to instructions This may include

numbers per bundle

all lying the same way in the bundle basal and distal ends

secure tying of bundles

labelling

maintaining hydration of cuttings

Prepare chemical treatments to required concentration and ensure homogenous mix

Treat cuttings as instructed This may include

completing hydration of all cuttings

completing chemical treatment of all cuttings

removing unwanted plant material

Monitor the standard of cuttings and grade them as instructed

Bundle and label cuttings as instructed This may include

including correct numbers per bundle

cuttings all lying the same way in the bundle

tying bundles securely

labelling legibly and accurately

Pack and store cuttings as instructed This may include

cold room layout

cold room temperature variations

customer requirements

storage time requirements

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 personal protective clothing andor equipment

Correct operating procedures for equipment

Safe and effective handling of equipment

Cleaning requirements and procedures for work area and equipment

Reporting and recording requirements and procedures

Procedures and responsibilities for reporting problems and anomalies

Waste disposal requirements and procedures

Environmental issues and controls

Principles of nursery hygiene

Basic components of the vine

Basic vine problems and anomalies

Cutting requirements and procedures

Cutting collection and storage requirements including hydration

Specifications of vine cuttings

Factors that influence how a cutting should be graded and why

Common features of healthy vine cuttings

Common features of unhealthy vine cuttings

Safe preparation and handling of chemicals

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

follow cutting equipment safety procedures

select cuttings and cut according to instructions

handle bundle and label cuttings according to instructions

recognise vine problems

dispose of waste according to instructions

maintain required records

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 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

Facilities

Equipment

Materials

Waste

Work hazards

Problems and anomalies

Records

Treatments

Grading

Label information

Packing