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

observe hygiene and housekeeping standards including correct cleaning and sterilisation of work area, equipment and boxes

prepare callusing media and boxes to specification

prepare cuttings and apply pre-callusing treatment correctly

place cuttings into callusing boxes correctly

monitor and maintain callusing environment to specification

monitor cuttings for correct callusing and report problems according to procedures

apply post-callusing treatment correctly

remove callused cuttings correctly

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, 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 one's 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.

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 callusing requirements

Confirm supply of necessary materials

Liaise with other work areas

Select, fit and use appropriate personal protective clothing and/or equipment

Select, operate, maintain and store the 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 and/or report them as instructed

Identify, rectify and/or report environmental non-compliance

Maintain workplace records

Prepare callusing media to specified moisture levels

Prepare callusing environment. This may include:

turning on heaters and fans

setting and monitoring temperature and relative humidity

Prepare callusing boxes. This may include:

filling boxes with sand or vermiculite

lining boxes

storing excess media

Prepare chemical treatments to required concentration and ensure homogenous mix

Prepare cuttings for callusing. This may include:

taking cuttings out of storage

cutting just below basal bud

Apply pre-callusing treatment. This may include:

hydrating cuttings

applying fungicide treatments

applying root promoter treatment

Prepare labels in a clear and legible manner with waterproof ink

Place cuttings into boxes. This may include:

feeling into media

watering in

placing correct number of cuttings per box

placing basal end at bottom

dipping into hormone mixes

arranging cuttings according to variety, clone and source

labelling and mapping of beds

Maintain callusing environment. This may include consideration of:

temperature

relative humidity

moisture levels of growing medium

Monitor cuttings for potential health problems. This may include identifying:

uneven callusing

dehydration

presence of pests and diseases

Apply post-callusing treatments. This may include:

hydrating cuttings

applying fungicides

Remove callused cuttings. This may include:

loading cuttings onto trucks or trailers

potting or planting cuttings

Dispose of waste as instructed. This may include:

pasteurising callusing media

spreading waste material through the vineyard

placing waste in bins for removal by disposal company

Use oral communication skills/language 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:

OHS hazards and controls

Purpose of personal protective clothing and/or equipment

Correct operating procedures for equipment

Safe and effective handling of equipment

Cleaning requirements and procedures for work area and equipment

Environmental issues and controls

Reporting and recording requirements and procedures

Procedures and responsibilities for reporting problems and anomalies

Waste disposal requirements and procedures

Safe preparation and handling of chemicals

Purpose and benefit of pre- and post-callusing treatments

Pre-callusing treatment procedures

Post-callusing treatment procedures

Principles of nursery hygiene

Procedures for preparing pre-mixed callusing media

Factors in a controlled callusing environment that affect the vine cutting

Procedures for maintaining callusing environment

Common problems that occur during callusing and how they should be resolved (e.g. uneven callusing or evidence of dehydrated cuttings on arrival)

Quality control process in the callusing environment

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 (MSDSs)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Equipment

Equipment may include:

thermometer

hydrothermometer

hydraulic bin

trolley or trailer

personal protective clothing and/or equipment

forklift

Materials

Materials may include:

cuttings

callusing media

rooting hormone

boxes

pallets

Contamination

Contamination may include:

pests

diseases

viruses

Waste

Waste may include:

callusing media

damaged cuttings

callusing containers

Hazards

Hazards may include:

obstacles

inhaling callusing media

operating equipment

using chemicals and disinfectants

Label information

Label information may include:

clone

variety

rootstock

date placed into callusing room

date to be removed

treatments applied

source of rootstock and scion

Problems and anomalies

Problems and anomalies may include:

evidence of crown gall

dehydration

fungal infection

physical damage

graft union failure

excessive galling

Records

Records will include:

treatments applied

clones

variety

source

batch numbers

numbers of vines in callus boxes

numbers of boxes packed

date of callusing