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Elements and Performance Criteria

1. Plant vines
   • Equipment is started up according to workplace procedures as required
   • Equipment performance is monitored to confirm performance is maintained within specification as required
   • Equipment is maintained in good working order
   • Vines are planted in according to instructions
   • Problems and anomalies are recognised, rectified and/or reported
2. Complete planting operations
   • Equipment is shut down according to workplace procedures as required
   • Equipment is cleaned and stored according to workplace procedures
   • Waste generated by both the process and cleaning procedures is collected, treated, disposed of or recycled according to workplace procedures
   • Work is conducted in accordance with workplace environmental guidelines
3. Record information
   • Workplace information is recorded in the appropriate format

Required Skills

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 planting requirements Select fit and use appropriate personal protective clothing andor equipment Set up and operate planting equipment according to instructions as required Maintain vine material ready for use This includes consideration of dehydration and contamination Plant vines according to instructions These may include specifications for spacing row width depth soil preparation rootling preparation soil compaction planting procedure rootling health correct disposal of waste material cleaning and storage of equipment Report andor record problems and take corrective action Shut down equipment in response to an emergency situation as required Shut down equipment in response to routine situations as required Identify rectify andor report environmental noncompliance Maintain work area to meet housekeeping standards 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 and effective handling of equipment Correct 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 Soil characteristics as they apply to vine establishment These may include structure compaction condition present moisture present nutrients and toxic factors Parts of the vine Planting requirements and procedures Appearance and features of healthy vine planting material Cleaning and storage requirements for equipment Reporting responsibilities and procedures

Evidence Required

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 maintain vine material ready for use identify specifications for planting including spacing row width and depth plant vines according to specification collect sort treat recycle or dispose of waste keep specified 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

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Range Statement

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
Equipment	Equipment may include: water jets shovel auger tarpaulin buckets snips water tanks
Materials	Materials may include: planting material (cuttings or rootlings) sand water
Method of planting	Method of planting may include: water jets shovel auger holes
Confirming equipment status	Confirming equipment status involves: checking that safety standards and pre-start requirements are met and that equipment is operational
Problems and anomalies	Problems and anomalies may include: evidence of pests diseases or physical damage to planting material plant material vigour rock at planting depth
Waste	Waste may include: trimmings unhealthy planting material packaging materials

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