Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCBAC301A Mapping and Delivery Guide
Conserve forage

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency AHCBAC301A - Conserve forage
Description This unit covers the conservation of forage and defines the standard required to: prepare paddocks for forage conservation; apply forage conservation methods; harvest, prepare and store forage; record work activities.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit is carried out under limited supervision from others with checking only related to overall progress. It is usually done within established routines, methods and procedures where some discretion and judgment is required in the selection of equipment and materials, organisation of work, services, actions and the achievement of outcomes within time and budgetary constraints.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for forage conservation
  • Determine forage conservation options from the production plan.
  • Identify risk factors for spoilage in forage conservation such as fire, vermin and air in silage.
  • Confirm that paddock conditions are suitable for forage production.
  • Prepare forage conservation machinery and equipment in accordance with manufacturer's specifications, Occupational Health and Safety (OHS) requirements and industry practice.
  • Ensure clear access to paddocks for harvesting and transport machinery.
  • Prepare storage facility for selected forage conservation method.
       
Element: Prepare paddocks for forage conservation
  • Close paddock to stock access at appropriate time.
  • Report on the growth stage of the crop for harvest.
  • Control pests, weeds and diseases to maintain forage bulk and quality.
       
Element: Make forage
  • Identify safety hazards and implement OHS procedures for forage conservation.
  • Monitor weather conditions to determine optimum time for harvest and to ensure quality.
  • Identify dry matter target and assess dry matter content of forage material for the forage operation.
  • Mow, condition, tedder and/or rake swaths depending on weather conditions and forage drying targets.
  • Conduct harvesting activities in a safe, controlled and efficient manner.
  • Check equipment during harvesting operations regularly for wear and damage.
  • Bale, wrap, compact, seal or store forage in accordance with storage plan.
  • Load, transport, and store/compact (if required) forage in accordance with OHS and quality requirements.
  • Store forage so as to minimise risk of spoilage and combustion.
       
Element: Complete operations
  • Complete records in accordance with quality assurance requirements and industry practice.
  • Dispose of all waste and debris to minimise environmental impacts.
  • Clean and service machinery and ancillary equipment in accordance with manufacturer's specifications, OHS requirements and industry practice.
  • Test or sample stored forage for quality.
  • Report on environmental impacts of forage conservation activities such as effluent run off.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:

prepare paddocks for forage conservation

apply forage conservation methods

harvest, prepare and store forage

record work activities.

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

interpret and implement forage conservation requirements

operate and maintain forage harvesting equipment

assess risks and implement OHS procedures for forage conservation

perform harvesting operations

use literacy skills to read, interpret and follow organisational policies and procedures, follow sequenced written instructions, record accurately and legible information collected and select and apply procedures for a range of tasks

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning techniques, active listening, clarifying information and consulting with supervisors as required

use numeracy skills to estimate, calculate and record routine workplace measures

use interpersonal skills to work with and relate to people from a range of cultural, social and religious backgrounds and with a range of physical and mental abilities.

Required knowledge

silage and hay conservation systems and methods

factors affecting the quality of silage and hay

dry matter content, quality and hygiene requirements

range and functions of silage and haymaking machinery and equipment

common weeds, pests and diseases associated with crops and pastures

types and application of personal protective equipment

legislation and regulations including licensing requirements in relation to forage operations

risk factors including animal health and weather

environmental risks and impacts of forage conservation.

The range statement relates to the unit of competency as a whole.

Conservation methods may include:

hay

silage

haylage

green chop.

What safety hazards may be relevant

risk of fire from moisture content creating excessive temperature of hay stacks

overhead powerlines

exposure to noise and dust.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Determine forage conservation options from the production plan. 
Identify risk factors for spoilage in forage conservation such as fire, vermin and air in silage. 
Confirm that paddock conditions are suitable for forage production. 
Prepare forage conservation machinery and equipment in accordance with manufacturer's specifications, Occupational Health and Safety (OHS) requirements and industry practice. 
Ensure clear access to paddocks for harvesting and transport machinery. 
Prepare storage facility for selected forage conservation method. 
Close paddock to stock access at appropriate time. 
Report on the growth stage of the crop for harvest. 
Control pests, weeds and diseases to maintain forage bulk and quality. 
Identify safety hazards and implement OHS procedures for forage conservation. 
Monitor weather conditions to determine optimum time for harvest and to ensure quality. 
Identify dry matter target and assess dry matter content of forage material for the forage operation. 
Mow, condition, tedder and/or rake swaths depending on weather conditions and forage drying targets. 
Conduct harvesting activities in a safe, controlled and efficient manner. 
Check equipment during harvesting operations regularly for wear and damage. 
Bale, wrap, compact, seal or store forage in accordance with storage plan. 
Load, transport, and store/compact (if required) forage in accordance with OHS and quality requirements. 
Store forage so as to minimise risk of spoilage and combustion. 
Complete records in accordance with quality assurance requirements and industry practice. 
Dispose of all waste and debris to minimise environmental impacts. 
Clean and service machinery and ancillary equipment in accordance with manufacturer's specifications, OHS requirements and industry practice. 
Test or sample stored forage for quality. 
Report on environmental impacts of forage conservation activities such as effluent run off. 

Forms

Assessment Cover Sheet

AHCBAC301A - Conserve forage
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

AHCBAC301A - Conserve forage

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: