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
irrigation and/or injection schedules
routine maintenance schedules
work notes
Material Safety Data Sheets (MSDS)
manufacturer instructions
verbal directions from manager or supervisor
Monitoring activities
Monitoring activities may include:
drainage
soil moisture
watertable levels
rainfall
water quality
vine and soil nutrient deficiencies
irrigation system cleaning requirements
air temperature
frost risk
Tests
Tests may be:
physical appearance or analytical
Information systems
Information systems may be:
print or screen based
Irrigation systems
Irrigation systems may include:
flood
dripper
microjet
sprinkler
overhead
water winch using dam, bore or river water
The irrigation system may be used to:
supply water, nutrients or other additives to the vines
minimise frost damage
Work hazards
Work may involve exposure to:
chemical, dangerous or hazardous substances
Area management
Area managed may not be limited to the area under vines. Adjacent or ecologically linked landscapes may require management or consideration, and may include:
woodlots
seepage areas
waterways
landcare sites
revegetation sites
windbreaks
neighbouring vineyards and other primary production
Grapes
Grapes may vary according to:
grape variety
crop quality
quantity

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:
ensure use of personal protective clothing and equipment
recommend requirements for irrigation
implement irrigation activities
identify and address problems and anomalies
complete workplace 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.