This unit includes the ability to attach, set up and detach equipment as required, and the support of activities from harvesting to preparation for receival. |
Operate tractors | ||
Operate vineyard equipment | ||
ELEMENT | PERFORMANCE CRITERIA |
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Prepare for harvest support activities | Work requirements are identified Equipment is checked to confirm readiness for use Equipment is set up to meet harvest support requirements |
Collect grapes from harvester | Tractor towing trailer or gondola is driven alongside mechanical harvester according to instructions Collection activities are monitored to confirm performance is maintained within specification Out-of-specification performance is recognised, rectified and/or reported Problems and anomalies are recognised, rectified and/or reported Equipment is maintained in good working order |
Transfer grapes to receival point | Chemicals are added to grapes according to instructions Grapes are delivered to receival point according to instructions |
Complete harvest support activities | Equipment is cleaned according to workplace procedures Waste generated by the process or cleaning procedures is collected, sorted and disposed of or recycled, according to workplace procedures Work is conducted in accordance with workplace environmental guidelines |
Record information | Workplace information is recorded in the appropriate format |
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 harvest support requirements Liaise with other work areas Select, fit and use appropriate personal protective clothing and/or equipment Select, attach and set up appropriate equipment Carry out pre-operational checks of equipment according to workplace procedures Operate equipment safely Identify and rectify, remove and/or report potential occupational health and safety (OHS) hazards Collect grapes from the discharge conveyer. This should include: avoiding all contact with or damage to other machinery and equipment, vines, trellises or fences safe handling of equipment maintaining appropriate speed and distance starting off and swapping over changing rows day-time and night-time harvesting variety of harvesting conditions and varieties Monitor grape collection activities. This may include monitoring: equipment breakages or malfunction vine or trellis damage grape quality and quantity matter other than grapes (MOG) collected load weight chemical application to fruit loads collection accuracy of grapes tipping accuracy of grapes at receival point progress congestion or backlog at receival point performance according to specifications Report and/or record problems and/or corrective action Identify, rectify and/or report environmental non-compliance Shut down equipment in response to an emergency situation Shut down equipment in response to routine shutdown requirements Handle, prepare and add chemicals according to instructions Take the necessary action to protect fruit quality where possible. This may include parking fruit carriers in a shaded area Deliver grapes to receival point according to instructions. This may include tipping the trailer or gondola Maintain workplace records according to workplace standards Maintain work area to meet housekeeping standards Use appropriate cleaning techniques Carry out routine maintenance of equipment according to enterprise procedures 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: Key factors that will affect grape and/or wine quality. This may include: temperature oxidation MOG collected speed of processing chemical addition Features and benefits of methods to preserve grape and/or wine quality Common problems and anomalies Procedures and operating parameters Significance and methods of monitoring performance Common faults and corrective action required OHS hazards and controls Environmental issues and controls Procedures and responsibility for reporting problems Recording requirements and procedures Cleaning requirements associated with changeovers Shutdown sequence of equipment Cleaning procedures Routine maintenance procedures for equipment where relevant |
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 confirm availability of specified materials and prepare according to instructions select and confirm status and suitability of equipment start and operate equipment in accordance with operation instructions and requirements of workplace and task monitor harvesting operation to achieve specified result take corrective action in response to out-of-specification results or non-compliance demonstrate knowledge of OHS hazards, controls and emergency procedures sort, collect, treat, recycle or dispose of waste 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 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. |
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: tractors trailers gondolas grape bins forklift |
Problems and anomalies | Problems and anomalies may include: rotten, diseased, immature or over-ripe grapes MOG potential hazards for the harvester or operators |
Terrain | Terrain must enable the safe and effective performance of harvest support activities. It may include: tracks access roads straight or curving vineyard rows flat, undulating, steep, hilly or terraced land on- and off-road environments |
Conditions | Conditions must enable the safe and effective performance of harvest support activities. These may include: dry wet slippery boggy icy foggy windy day and night conditions |
Receival points | Receival points may include: a winery marshalling area truck or loading bays |
Equipment status | Confirming equipment status involves: checking that all safety standards and pre-start requirements are met and equipment is operational |
Information systems | Information systems may be: print or screen based |
Work hazards | Work may involve exposure to: chemical, dangerous or hazardous substances |
Unit sector | Wine operations |
This unit contains employability skills. |
Not applicable.