This unit applies to the planting of grapevines that are to be used in winemaking. The unit covers planting of cuttings and rootlings. Planting is done to specifications and a variety of planting equipment and methods may be required.

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.

Plant vines

Equipment is started up according to workplace procedures as required

Equipment performance is monitored to confirm performance is maintained within specification as required

Equipment is maintained in good working order

Vines are planted in according to instructions

Problems and anomalies are recognised, rectified and/or reported

Complete planting operations

Equipment is shut down according to workplace procedures as required

Equipment is cleaned and stored according to workplace procedures

Waste generated by both the process and cleaning procedures is collected, treated, 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 planting requirements

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

Set up and operate planting equipment according to instructions, as required

Maintain vine material ready for use. This includes consideration of dehydration and contamination

Plant vines according to instructions. These may include specifications for:

spacing

row width

depth

soil preparation

rootling preparation

soil compaction

planting procedure

rootling health

correct disposal of waste material

cleaning and storage of equipment

Report and/or record problems and take corrective action

Shut down equipment in response to an emergency situation, as required

Shut down equipment in response to routine situations, as required

Identify, rectify and/or report environmental non-compliance

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 and effective handling of equipment

Correct operating procedures for equipment

Purpose and application of personal protective clothing and/or equipment

Occupational health and safety (OHS) hazards and controls

Environmental issues and controls

Procedures and responsibility for reporting problems and anomalies

Soil characteristics as they apply to vine establishment. These may include:

structure

compaction

condition

present moisture

present nutrients and toxic factors

Parts of the vine

Planting requirements and procedures

Appearance and features of healthy vine planting material

Cleaning and storage requirements for equipment

Reporting responsibilities and procedures

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

maintain vine material ready for use

identify specifications for planting, including spacing, row width and depth

plant vines according to specification

collect, sort, treat, recycle or dispose of waste

keep specified 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.

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:

water jets

shovel

auger

tarpaulin

buckets

snips

water tanks

Materials

Materials may include:

planting material (cuttings or rootlings)

sand

water

Method of planting

Method of planting may include:

water jets

shovel

auger holes

Confirming equipment status

Confirming equipment status involves:

checking that safety standards and pre-start requirements are met and that equipment is operational

Problems and anomalies

Problems and anomalies may include:

evidence of pests

diseases or physical damage to planting material

plant material vigour

rock at planting depth

Waste

Waste may include:

trimmings

unhealthy planting material

packaging materials

Unit sector

Wine operations

This unit contains employability skills.