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

determine requirements for crop harvesting according to crop level and quality

select harvesting techniques

coordinate activities to implement determined harvesting techniques

address problems and anomalies

complete workplace 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 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 harvesting requirements (e.g. block, variety and quality)

Liaise with other work areas (e.g. winery)

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

Identify, rectify and/or report environmental non-compliance

Implement grape picking activities. This may include consideration of:

equipment and materials required

location

transport

timing

environmental conditions

other vineyard activity

quality and quantity requirements

Monitor harvesting activities. This will include:

team efficiencies and safe working practices

grape quality

equipment operation

weather

actual versus required production

cleaning and storage of equipment

collection and disposal of waste

problems and anomalies

Take corrective action in response to out-of-specification results or non-compliance

Report and/or record corrective action or non-compliance

Supervise and motivate a team of pickers to achieve production goals

Resolve conflicts as required

Instruct a team of pickers to achieve desired outcomes. This may include:

picking techniques

quality parameters

production requirements

occupational health and safety (OHS) hazards and precautions

working arrangements

Handle and add chemicals according to instructions as required

Take the necessary action to protect fruit quality where possible. This may include removal of matter other than grape (MOG)

Deliver fruit to receival point according to instructions. This may involve the supervision of transport operators

Facilitate and train teams and individuals

Complete any necessary workplace records

Conduct routine maintenance of equipment according to enterprise procedures

Operate information technology systems according to enterprise procedures

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:

Effect of different climatic conditions on timing and management of harvest

Factors that affect grape ripening (e.g. canopy management, irrigation, grape variety and climatic conditions)

Factors that affect fruit and wine quality, including:

oxidation

temperature

MOG

Basic vine physiology, as it applies to:

water intake

nutrient uptake

photosynthesis

respiration, transpiration

translocation

Parts of the root, trunk, shoot and fruit systems of the grapevine, their role in how the vine works and their contribution to fruit quality, including:

buds, nodes and tendrils

cambium, epidermis, phloem and xylem

leaf blade, bract and petiole

bunch, berries and flowers

Vine types, their characteristics and uses, including:

family, genus and species

Vitis vinifera and commercial varieties

native species and hybrids (e.g. labrusca)

rootstocks and scion stock

Industry processes for new variety development

Annual grapevine growth stages, including:

budburst

flowering

veraison

maturity

Key grape varieties and their distinguishing features. This may include factors, such as:

berry and bunch characteristics

frost and disease resistance

flavour and style

Affect of fruit quality on wine

Quality assurance procedures and controls

Common problems and anomalies

Harvesting procedures and operating parameters. This may include picking grapes by hand, transporting grapes to the receival point and chemical treatment

Significance and method of monitoring team and equipment performance

Common faults and corrective action required

OHS hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems

Cleaning requirements associated with changeovers

Team facilitation and training techniques

Handling conflicts

Cleaning procedures

Routine maintenance procedures for equipment where relevant

Information technology systems where relevant

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

picking 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:

tractors

trailers

gondolas

grape bins

forklift

snips

knives

gloves

bags

fruit containers

buckets

fruit bins

team support equipment (e.g. toilet facilities, first aid box, water and spare equipment)

Problems and anomalies

Problems and anomalies may include:

rotten, diseased, immature or over-ripe grapes

equipment malfunction

team performance

Work requirements

Work requirements may include:

specification of block

variety

quality

timing

tonnage

speed

treatment

Information systems

Information systems may be:

print or screen based and may include information technology systems, such as email and fax communication, baumé testing equipment, weather forecasting, rainfall mapping systems, reporting and recording systems

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances

Grapes

Grapes may vary according to:

grape variety

crop quality

quantity

trellis systems

collection procedures

Team members

Team members may include:

people from a range of social, cultural and ethnic backgrounds and physical and mental abilities