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
Equipment
Equipment may include:
pneumatic secateurs
petrol air compressors
hydraulic snips
electronic secateurs
knives
saws
hand secateurs
maintenance tools
team support equipment (e.g. toilet facilities, first aid box, spare pruning equipment)
Pruning methods
Pruning methods may include:
spur pruning
cane pruning
rod and spur pruning
hand clean up after machine pruning
Information systems
Information systems may be:
screen or print based and may include information technology systems, such as reporting, monitoring and recording, weather forecasting and rainfall mapping systems
Problems and anomalies
Problems and anomalies may include:
dead vines
split cordon
extending cordon
poor bud position
signs of common pests and diseases, such as mildew, eutypa, phomopsis, boring insects, dying arm, crown gall or diseased wood

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
determine requirements for hand pruning according to crop levels, vine vigour and workplace procedures
select hand pruning techniques
coordinate activities to implement determined hand pruning techniques
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.