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

handle cutting equipment correctly and safely

select grapes suitable for picking

recognise grapes that are unsuitable for picking

cut grape bunches according to specification with minimum damage to vine and grapes

pick grapes according to specified schedule.

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 picking requirements

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

Handle equipment safely. This includes following the correct handling and sharpening procedures

Recognise performance problems with equipment and correct or report them as instructed. This includes oiling moving parts and sharpening blades

Select grape bunches according to workplace requirements. This may include the ability to recognise diseased, over-ripe or immature grapes

Pick grapes according to instructions. This may include:

making cuts correctly and cleanly

minimising damage to fruit and/or vine

collecting and emptying grapes as instructed

adhering to occupational health and safety (OHS) controls

Meet work schedules by ensuring that work practices are methodical and economical

Use appropriate cleaning techniques

Recognise and report problems and anomalies

Clean and store equipment according to instructions

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 handling procedures for equipment

Basic components of the vine

Correct operating procedures for equipment

Maintenance requirements and methods for equipment

Purpose and application of personal protective clothing and/or equipment

OHS hazards and controls, including:

bending

repetition strains

lifting

manual handling and tipping

heat stress and sunburn

Procedures and responsibility for reporting problems and anomalies

Picking requirements and procedures

Basic problems and anomalies

Cleaning and storage requirements of equipment

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:

hand secateurs

knives

gloves

bags

containers

Problems and anomalies

Problems and anomalies may include:

signs of common pests and diseases

mechanical damage

damaged trellis and/or irrigation system

frost and wind damage

equipment malfunction

Grapes

Grapes may vary according to:

grape variety

crop quality

quantity

trellis systems

collection methods