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 canopy maintenance requirements

Select fit and use appropriate personal protective clothing andor equipment

Handle equipment safely This includes following the correct handling and sharpening procedures

Confirm equipment status and condition

Start up and operate equipment as required

Recognise performance problems with equipment 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

fruit

Position the vine canopy according to instructions This includes

identifying and removing unwanted growth

positioning spurs correctly

making cuts correctly and cleanly

manipulating the vines effectively without unnecessary damage to the vine

Control exposure of crop to light This may include the positioning of foliage wires and shade cloth

Use appropriate cleaning techniques

Recognise and report problems and anomalies

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Identify rectify andor report environmental noncompliance

Clean and store equipment according to instructions

Maintain work area to meet housekeeping standards

Carry out routine preventive maintenance of equipment according to enterprise procedures

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

Safe handling procedures for equipment

Operating procedures for equipment

Purpose and application of personal protective clothing andor equipment

Occupational health and safety OHS hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems and anomalies

Basic components of the vine

Basic vineyard problems and anomalies

Basic canopy management requirements

Purpose of canopy management activities

Cleaning and storage requirements and procedures for equipment

Shutdown sequence

Lockout and tagout procedures

Routine preventive maintenance procedures for equipment where relevant

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

select and confirm availability of equipment and prepare according to instructions

identify and follow instructions for canopy maintenance

position vine shoots correctly including removal of unwanted growth

use equipment according to OHS procedures and workplace instructions

implement measures to control exposure of canopy to sunlight according to instructions

report problems and anomalies with vines or equipment

correctly shut down and store equipment

dispose of waste according to instructions

complete workplace 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

Equipment

Unwanted growth

Vine canopy management

Control measures

Confirming equipment status

Problems and anomalies