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

FDFWGG2024A Mapping and Delivery Guide
Pick grapes by hand

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency FDFWGG2024A - Pick grapes by hand
Description This specialist unit has been developed for the wine grape growing stream of the wine sector. It covers the skills and knowledge required to pick grapes by hand under regular supervision.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to workers who pick grapes manually that are to be used in winemaking. The ability to select grapes for picking according to instructions and to recognise diseased, over-ripe or immature grapes is required.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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 to pick grapes
  • Equipment is checked to confirm readiness for use
  • Picking requirements are identified and confirmed
       
Element: Pick the grapes
  • Grapes are selected according to workplace requirements
  • Grapes are picked according to instructions
  • Picking schedules are met
  • Equipment is maintained in good working order
  • Problems and anomalies are rectified and/or reported
       
Element: Complete picking operations
  • Equipment is cleaned and stored according to instructions
  • Work is conducted in accordance with workplace environmental guidelines
       
Element: Record information
  • Workplace information is recorded in the appropriate format
       


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

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

handle cutting equipment correctly and safely

select grapes suitable for picking

recognise grapes that are unsuitable for picking

cut grape bunches according to specification with minimum damage to vine and grapes

pick grapes according to specified schedule.

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 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.

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

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 picking requirements

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

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

Recognise performance problems with equipment and correct or report them as instructed. This includes oiling moving parts and sharpening blades

Select grape bunches according to workplace requirements. This may include the ability to recognise diseased, over-ripe or immature grapes

Pick grapes according to instructions. This may include:

making cuts correctly and cleanly

minimising damage to fruit and/or vine

collecting and emptying grapes as instructed

adhering to occupational health and safety (OHS) controls

Meet work schedules by ensuring that work practices are methodical and economical

Use appropriate cleaning techniques

Recognise and report problems and anomalies

Clean and store equipment according to instructions

Maintain work area to meet housekeeping standards

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:

Safe handling procedures for equipment

Basic components of the vine

Correct operating procedures for equipment

Maintenance requirements and methods for equipment

Purpose and application of personal protective clothing and/or equipment

OHS hazards and controls, including:

bending

repetition strains

lifting

manual handling and tipping

heat stress and sunburn

Procedures and responsibility for reporting problems and anomalies

Picking requirements and procedures

Basic problems and anomalies

Cleaning and storage requirements of equipment

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:

hand secateurs

knives

gloves

bags

containers

Problems and anomalies

Problems and anomalies may include:

signs of common pests and diseases

mechanical damage

damaged trellis and/or irrigation system

frost and wind damage

equipment malfunction

Grapes

Grapes may vary according to:

grape variety

crop quality

quantity

trellis systems

collection methods

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
Equipment is checked to confirm readiness for use 
Picking requirements are identified and confirmed 
Grapes are selected according to workplace requirements 
Grapes are picked according to instructions 
Picking schedules are met 
Equipment is maintained in good working order 
Problems and anomalies are rectified and/or reported 
Equipment is cleaned and stored according to instructions 
Work is conducted in accordance with workplace environmental guidelines 
Workplace information is recorded in the appropriate format 

Forms

Assessment Cover Sheet

FDFWGG2024A - Pick grapes by hand
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

FDFWGG2024A - Pick grapes by hand

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: