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

recognise symptoms of vine disorders and damage and recommend treatment

implement treatments according to requirements

evaluate effectiveness of treatments

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 to identify vine damage monitoring and control requirements

Implement integrated pest management (IPM) program

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

Liaise with other work areas

Apply sampling techniques

Conduct routine tests

Monitor vine health to meet workplace requirements

Recognise symptoms of vine disorders and identify their cause

Recognise and monitor beneficial organisms

Recommend preventive, corrective and/or eradication measures

Evaluate effectiveness of a range of control measures

Implement appropriate preventive, control and/or eradication measures

Rectify and/or report environmental non-compliance

Maintain workplace records

Implement occupational health and safety (OHS) procedures

Instruct and/or supervise vineyard personnel and/or contractors according to enterprise procedures

Operate information technology systems 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:

Symptoms of vineyard pests, diseases, disorders and weeds, and their treatment

Effect of pests, diseases, disorders and weeds on vine, fruit and/or wine quality

Effect of prevention, control and eradication techniques on vine, fruit and/or wine quality (e.g. withholding periods for chemical sprays and inter-row cultivation)

Basic vine physiology, as it applies to:

water intake

nutrient uptake

photosynthesis

respiration, transpiration

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

Annual growth stages of grapevines, including:

budburst

flowering

veraison

maturity

Vine types, their characteristics and uses, including:

family, genus and species

Vitis vinifera and commercial varieties

native species and hybrids (e.g. labrusca)

rootstocks and scion stock

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

berry and bunch characteristics

frost and disease resistance

flavour and style

Industry processes for new variety development

Climatic implications and influence on the occurrence, development and treatment of vine disorders and damage

Resistance management strategies

Features and benefits of a variety of preventive, control and eradication techniques, including costs and interaction with environmental conditions

Environmental issues associated with preventive, control and eradication techniques. This should include awareness of community issues and concerns (e.g. spray drift)

IPM principles, features and benefits

Sampling techniques and procedures

Routine testing techniques and procedures

Monitoring techniques and procedures

OHS hazards and control requirements

Legislative and licensing requirements relevant to the task

Prevention, control and eradication implementation procedures

Evaluation techniques

Procedures and responsibility for reporting problems

Reporting and recording requirements and procedures

Supervision techniques where relevant

Information technology systems where relevant

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

product labels

IPM programs

verbal directions from manager or supervisor

Vine disorders

Vine disorders may include:

any form of damage or deficiency caused by physical, environmental, biological or chemical agents (e.g. vertebrate and invertebrate pests, diseases, weeds, fungi and nutrient deficiency)

Control or eradication measures

Control or eradication measures may include:

the application of growth regulants, nutrients, hormones, pesticides, fungicides and herbicides

other chemicals, baits, traps, ripping, fumigation, guns, guards, fencing, gas guns and other scaring devices

Equipment

Equipment will vary according to the techniques adopted

Information systems

Information systems may be:

print or screen based and may include information technology systems, such as a database of vine disorder and damage histories, symptom recognition and treatment information, climatic, weather forecasting and rainfall mapping systems, work scheduling, reporting and recording systems

Work hazards

Work may involve exposure of self and/or other personnel to:

chemical, dangerous or hazardous substances