This unit applies to vineyard supervisors who develop and implement a program of vineyard practices and monitor and review the growing program.
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ELEMENT | PERFORMANCE CRITERIA |
1. Define the requirements of the vineyard | 1.1 The range of grape varieties and cultivars, and growing systems are identified 1.2 Materials, equipment and labour required for maintaining the vineyard are determined 1.3 Consumables required for maintaining the vineyard are determined 1.4 Staff skills and knowledge are checked |
2. Develop a program of vineyard practices | 2.1 Vineyard practices are determined from planting out to harvest and for the annual growing season 2.2 Resources are allocated 2.3 Allowance in the program is made for unforeseen circumstances, damage caused by weather, and new developments |
3. Implement the program | 3.1 Daily workplace records and other information relevant to the vineyard program are gathered and stored 3.2 Staff are allocated and supervised, as required 3.3 Materials and equipment are used according to workplace health and safety requirements and enterprise safe operating procedures |
4. Monitor and review the program | 4.1 The vineyard program is checked against previous programs and adjustments are made as necessary 4.2 Production plans are reviewed to determine and align schedule of activities 4.3 Vineyard practices are regularly reviewed to identify opportunities for improvements in performance 4.4 Costs and estimates of the vineyard program are compared with resource allocation |
Required skills include: Ability to: recognise grape varieties and cultivars determine maintenance requirements for the vineyard plan and program vineyard practices manage implementation of vineyard practices determine and organise work schedules source information gather and record information |
Required knowledge includes: Knowledge of: |
grape varieties and cultivars vineyard practices for a range of grape varieties and cultivars, and growing systems trellis and harvesting systems irrigation systems plant nutrition practices weed, pest and disease control practices legislation or local by-laws relevant to safe operating practices and |
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: determine maintenance requirements for the vineyard oversee the implementation of vineyard practices develop and organising work schedules supervise workers |
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. |
Method of assessment | Assessment methods must satisfy the endorsed Assessment Guidelines of the AHC10 Training Package and can be assessed holistically with other units Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of required knowledge Assessment must be by direct observation of tasks, with questioning on required knowledge and it must also reinforce the integration of employability skills Assessment methods must confirm the ability to access, interpret and apply the required knowledge Assessment may be applied under project-related conditions (real or simulated) and require evidence of process Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances The assessment environment should not disadvantage the candidate Assessment practices should take into account any relevant language or cultural issues related to Aboriginality, gender or language backgrounds other than English Where the participant has a disability, reasonable adjustment may be applied during assessment Language and literacy demands of the assessment task should not be higher than those of the work role |
Guidance information for assessment | To ensure consistency of performance, competency 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. |
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. | |
Vineyard practices include: | soil preparation planting trellising training fertilising weed, pest and disease control inter row cultivation irrigation pruning crop monitoring harvesting and equipment machinery maintenance |
Materials and equipment | Large and small motorised machinery and equipment such as: tractors soil cultivation, spraying , pruning and harvesting machinery and equipment hand tools such as secateurs, loppers and pruning saws |
Consumables may include but are not limited to: | fertilisers soil conditioners and ameliorants irrigation components sprays and chemicals fuels and oils posts and wire vine protection devices vine rootlings personal protective equipment first aid requirements office requirements |
Workplace health and safety | Hazards may include: disturbance or interruption of services solar radiation dust, noise, soil-, air- and water-borne micro-organisms, chemicals and hazardous substances sharp hand tools and equipment manual handling moving vehicles machinery and machinery parts slippery and uneven surfaces falling and flying objects |
Safe operating procedures | Safe operating procedures developed for machinery and equipment and particular vineyard cultural practices |
Records | Records may be recorded manually or with proprietary software |
Production Horticulture
This unit contains employability skills.
Not applicable.