Elements and Performance Criteria

RANGE STATEMENT
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

EVIDENCE GUIDE
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.