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)
workplace policy and procedures in regard to conducting winery and/or site tours
specifications
work notes
instructions or verbal direction from manager, supervisor or senior staff
Tour site
The tour site may be all or part of a winery or distillery and may include:
vineyards
cellar operations
warehouse
laboratory.
The size, type and location of winery or production site may vary.
Tour clientele
Tour clientele may include:
people from a range of social, cultural or ethnic backgrounds, age and physical and mental abilities. English may not be their first language
VIPs
wine industry personnel
consumers
Products
Products may include:
wines and spirits
associated merchandise (e.g. corkscrews and glasses)
enterprise promotional merchandise (e.g. clothing and souvenirs)
Team members
Team members may include:
people from a range of social, cultural and ethnic backgrounds and physical and mental abilities
Staff
Staff may:
be full-time, part-time or casual
work in other areas of the enterprise
Working conditions
Working conditions may be:
routine, busy or quiet
Information systems
Information systems may be:
print or screen based
Equipment
Equipment may vary, but should include that which is required to conduct winery and/or site tours according to workplace policies and procedures, and may include:
hard hats
microphone
visual aids
specific technical equipment required to illustrate a point
mobile phone
water bottle
Presentations
Presentations may include:
history of the enterprise
history of production in Australia
grape varieties
viticultural year
production methods
production equipment
bottling and packaging methods
Special arrangements
Special arrangements may include:
a specialised product tasting
provision of food
presentation of detailed information from the winemaker
arranging special privileges
Emergency situations
Emergency situations may include:
accidents or sickness
evacuations due to fire, gas leaks, chemical spill and bomb threats

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:
establish composition and requirements of tour group prior to the tour
plan tour in advance, including liaising with staff in areas to be visited, preparation of handouts, and ensuring availability of any required protective equipment for tour members
conduct welcome and pre-tour briefing, including giving information on OHS and any other special procedures
conduct tour according to planned route and timing, including answering questions and making presentations
monitor tour members during tour for OHS and security compliance
demonstrate knowledge and skill in emergency procedures, including fire, evacuation and situations requiring first aid. This includes knowledge of and contact procedures for appropriate emergency resource personnel in the enterprise
seek feedback from tour members at the end of the tour and evaluate tour.
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, competency 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.