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 and interpret workplace information to identify seeding and spreading requirements

Select fit and use appropriate personal protective clothing andor equipment

Liaise with other work areas

Select appropriate equipment for the task

Confirm equipment status and condition This may include checking

belts and chains

lubricants

hydraulics

air intake

tyre pressure and wear

wear and tear

Attach set up and calibrate equipment to meet application requirements

Select prepare and load materials according to requirements

Start up equipment

Operate equipment to meet operating instructions This should include

driving forward and reversing

operating in confined spaces

operating amongst other vineyard activities and a variety of conditions as required

Monitor equipment performance and application rates This may include monitoring

status and condition

handling and stopping

ground speed

actual versus expected usage of materials

ground coverage

blockages

environmental operating conditions

Apply materials according to instructions This may include

correct variety or type of seed andor fertiliser

correct soil ameliorant andor treatment

application rate

volume

application depth

density

coverage

Recognise equipment performance problems and amend andor report as instructed

Handle hazardous materials according to occupational health and safety OHS requirements

Shut down equipment in response to an emergency situation

Shut down equipment in response to routine shutdown requirements

Collect sort treat dispose of andor recycle waste

Identify rectify andor report environmental noncompliance

Clean equipment

Prepare equipment for storage

Store equipment according to workplace standards

Maintain work area to meet housekeeping standards

Maintain workplace records

Conduct routine 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

The purpose and application of spreading and seeding operations within the vineyard growing system This may include the purpose and application of

soil ameliorants eg pH texture and mulching treatments eg structure

interrow cropping species and varieties

interrow cropping practices and techniques

inorganic and organic fertilising materials

Process specifications procedures and operating parameters

Purpose and operation of equipment and instrumentation components

Common causes of variation and corrective action required

Required weather conditions for activity

Soil characteristics as they apply to spreading and seeding operations These may include

structure

compaction

condition

texture

fertility and toxicity

moisture eg too dry or waterlogged

Significance and methods of monitoring equipment performance

OHS hazards and controls

Material handling requirements

Lockout and tagout procedures

Procedures and responsibility for reporting problems

Reporting and recording requirements and procedures

Environmental issues and controls

Cleaning requirements and procedures associated with changeovers and types of shutdowns

Storage requirements associated with temporary or seasonal breaks in activity

Storage procedures for equipment and materials

Shutdown sequence

Routine 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

confirm availability of specified materials and prepare according to instructions

select and confirm status and suitability of equipment

attach set up and calibrate equipment to meet application requirements

start and operate equipment in accordance with operation instructions and requirements of workplace and task

monitor spreading or seeding operation to achieve specified result

perform emergency and routine shutdowns

take corrective action in response to outofspecification results or noncompliance

demonstrate knowledge of ohs hazards controls and emergency procedures

sort collect treat recycle or dispose of waste

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 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

Spreading and seeding activities

Equipment

Terrain

Conditions

Loads

Confirming equipment status

Information systems

Materials

Waste

Problems and anomalies

Work hazards