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 equipment, MSDS and follow other specified OHS procedures

indentify environmental factors on plant growth and health

monitor and control application of water and special treatments to meet production outcomes

identify and address anomalies and problems

maintain stock levels to meet requirements

prepare stock for dispatch

complete documentation.

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 required to monitor and maintain nursery plants

Liaise with other work areas and customers

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

Identify potential and existing hazards in the work area

Identify, rectify and/or report environmental non-compliance

Monitor work areas to ensure they meet workplace housekeeping standards

Monitor work area to ensure they meet workplace hygiene standards. This may include:

removing weeds

removing dead or diseased plant materials

washing work area on transfer of plants

disinfecting tools, equipment and work areas

using foot baths on entry to different work areas

Identify, rectify and/or report problems and anomalies

Implement safe work procedures to minimise hazards

Maintain workplace records

Maintain irrigation systems. This may include:

fixing blockages

servicing irrigation system components

identifying and reporting faults in the irrigation system

fixing leaking heads and hoses

Monitor water requirements. This may include:

using soil moisture devices

checking plants for physical signs of water stress or waterlogging

Test potting media. This may include identifying:

pH

drainage

aeration

salinity

nitrate levels

water repellence

Monitor health of the vines

Apply treatments to vines. These may include:

fungicides

fertilisers

insecticides

hormones

pruning

hardening off

irrigation

Monitor and/or prepare stock for dispatch. This may include:

labelling containers

checking orders against stock prepared

hydrating stock

Prepare, mix and use chemicals as required

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:

Basic vine physiology, as it applies to:

transpiration

water intake

nutrient uptake

photosynthesis

respiration

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

Industry processes for new variety development

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

berry and bunch characteristics

frost and disease resistance

flavour and style

Annual grapevine growth stages, including:

budburst

flowering

verasion

maturity

Methods of calculating daily water needs

Methods for monitoring water use

Relationship between water needs of nursery plants and environmental parameters

Characteristics of various types of potting media

Tests to determine quality of potting media

Principles of nursery hygiene

Optimum growing conditions for plants in a nursery

Quality parameters for a range of nursery plants

Symptoms of unhealthy plants

Treatments required by plants at different growth stages and environmental parameters

Packing, dispatch and handling techniques of nursery plants

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Reporting and recording requirements and procedures

Procedures and responsibility for reporting problems and anomalies

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

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

product labels

integrated pest management (IPM) programs

verbal directions from manager, supervisor, or senior operator

Nursery environment

Nursery environment may include:

glasshouses

shade houses

field nurseries

hardening-off areas

Environmental parameters

Environmental parameters may include:

light

temperature

humidity

wind

Crop water needs

Crop water needs are determined by:

using water monitoring devices or physical observation

Problems and anomalies

Problems and anomalies may include:

evidence of pests and diseases

insufficient new roots

insufficient number of new shoots

weak graft union

signs of dehydration

changes in environmental parameters

poor equipment performance

Stock

Stock may include:

cuttings and rootlings

Records

Records will include:

date

environmental parameters

treatments applied

rate of treatments

name of operator

dispatch records