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
verbal direction from manager, supervisor or senior operator
Monitoring procedures
Vineyard monitoring procedures may include:
monitoring techniques and monitoring schedules
Monitoring equipment
Vineyard monitoring equipment may include:
manual or automated sampling and testing kits, and pest and disease information
Pests and diseases
Pests and diseases may include, but are not limited to:
any form of vertebrate and invertebrate pest, weeds, and fungal, bacterial or viral disease
light brown apple moth (LBAM)
powdery mildew
downy mildew
botrytis
mites
Reporting of pests and diseases
Reporting details of pests and diseases may include:
identification of pest or disease
location and quantity of affected plants
severity of attack
life cycle stage of pest
developmental stage of disease
number of pests
extent of disease on individual plants
Symptoms of plant disorders
Symptoms of plant disorders may include:
discolouration
stunted or abnormal plant parts
uneven growth or fruit set
dropping of plant parts (e.g. leaves and flowers)
general poor growth
burning off of extremities (e.g. tendrils and leaves)
weak or rotting plants parts (e.g. stems and fruit)
Reporting for plant disorders
Reporting details for plant disorders may include:
severity of symptoms
spread of symptoms
location of affected plants in vineyard
development of symptoms
any associated environmental or cultural factors that may be considered relevant (e.g. watering or fertilisation problems, mulch problems, recent vine work or treatment application)
Information systems
Information systems may be:
print or screen based and may include information technology systems, such as database of workplace or site pest, disease and disorder histories, symptom recognition and pest and disease identification aids, climatic information systems, work scheduling, reporting and recording systems

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 plant pests, diseases and disorders
identify location and extent of spread
determine severity of pests, diseases and disorders
report findings.
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.