Unit of competency details

Unit descriptor

This specialised unit has been developed for wine grape nurseries. It covers the skills and knowledge required to tend containerised nursery plants under supervision.

Application of the unit

This unit applies to the tending of containerised plants in wine grape nurseries. Tending includes maintaining of nursery facilities and equipment, carrying out specified treatment on plants, and sterilisation of specified equipment. All work is carried out according to instructions.

Employability skills

This unit contains employability skills.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT

PERFORMANCE CRITERIA

1. Maintain nursery facilities

1.1 Work instructions on tending nursery plants are confirmed and understood

1.2 Irrigation system is maintained according to instructions

1.3 Temperature controls are checked according to workplace procedures

1.4 Potential and existing hazards are identified, rectified and/or reported according to workplace procedures

1.5 Nursery hygiene requirements are followed to minimise risk of contamination

2. Treat plants to maintain growth

2.1 Common problems are recognised and reported according to instructions

2.2 Equipment and tools are selected and used according to workplace procedures

2.3 Materials are confirmed as available and ready to meet requirements

2.4 Treatments are applied according to instructions

2.5 Water is applied according to instructions

2.6 Safe work practices are followed to minimise potential and existing hazards

3. Carry out post-treatment operations

3.1 Waste is collected and disposed of according to workplace procedures

3.2 Equipment is shut down, cleaned and stored according to workplace procedures

3.3 Facilities are cleaned and sterilised according to workplace procedures

3.4 Work is conducted in accordance with workplace environmental guidelines

4. Record information

4.1 Workplace information is recorded in the appropriate format

This section describes the skills and knowledge required for this unit.

Required skills include:

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to: 

• access workplace information to identify plant tending requirements
• confirm supply of necessary materials
• liaise with other work areas and customers
• select, fit and use appropriate personal protective clothing and/or equipment
• identify, rectify and/or report environmental non-compliance
• select, operate, maintain and store required equipment according to instructions
• maintain work area and equipment to meet workplace housekeeping standards
• maintain work area and equipment to meet workplace hygiene standards. This may include:

• removing weeds
• removing dead or diseased plant materials
• washing work area on transfer of plants
• disinfecting tools, equipment and work areas
• using foot baths on entry to different work areas

• use appropriate cleaning techniques
• recognise problems and anomalies and correct and/or report them as instructed
• maintain workplace records
• maintain irrigation system. This may include:

• fixing blockages
• servicing irrigation system components
• identifying and reporting faulty components in an irrigation system
• fixing leaking heads and hoses

• recognise under-performance of the irrigation system. This may include identifying:

• dry spots
• water dumping
• abnormal water flow

• prepare and use equipment. This may include:

• calibrating equipment
• carrying out pre-operational checks
• cleaning equipment
• applying particular settings

• prepare chemical treatments to required concentration and ensure a homogeneous mix
• shut down equipment as instructed
• interpret chemical labels
• interpret Material Safety Data Sheets (MSDS) information
• collect and dispose of waste as instructed
• use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor
• work cooperatively within a culturally diverse workforce.

Required knowledge includes:

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of: 

• Occupational health and safety (OHS) hazards and controls
• environmental issues and controls
• purpose and application of personal protective clothing and/or equipment
• correct operating procedures for equipment
• safe and effective handling procedures for equipment
• cleaning requirements and procedures for work area and equipment
• reporting and recording requirements and procedures
• procedures and responsibilities for reporting problems and anomalies
• waste disposal requirements and procedures
• safe preparation and handling of chemicals
• principles of nursery hygiene
• workplace hygiene requirements
• common problems that may occur with potted plants in a controlled environment
• treatment practices and techniques for common problems
• principles and operations of a range of irrigation systems used in nurseries
• environmental requirements of plants growing in a nursery setting.

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
• follow hygiene procedures
• select, mix and apply chemical treatments according to instructions
• correctly sterilise equipment
• monitor irrigation system and correct or report faults
• water and monitor plants to instructions.

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.

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
• MSDS
• manufacturer instructions
• product labels
• Integrated Pest Management programs
• verbal directions from manager, supervisor, or senior operator

Wine grape facilities 

Wine grape nursery facilities may include:

• glasshouses
• shade houses
• hardening-off areas

Equipment 

Equipment may include:

• secateurs
• water spray containers
• dibblers
• rubbish bins,
• tractors,
• knapsack sprayers
• spray carts
• forklift

Materials 

Materials may include:

• fertilisers
• fungicides
• insecticides
• pallets

Waste 

Waste may include:

• diseased or damaged plant material
• potting mix
• pots
• unused chemicals and chemical containers

Work hazards 

Work hazards may include:

• use of chemicals and disinfectants
• sharp tools
• obstacles
• sun exposure
• operating spray equipment

Irrigation system components 

Irrigation system components may include:

• pump
• sprinkler
• sprinkler heads
• solenoids
• filters
• controllers
• sprayers and drippers

Irrigation systems 

Irrigation systems may include:

• ebb and flow
• sprinklers
• capillary beds
• sprayers and drippers

Problems and anomalies 

Common problems and anomalies may include:

• dehydration
• pests
• diseases
• nutrient deficiencies
• deformed plants
• inefficient irrigation system
• environmental parameters outside acceptable range
• equipment breakdown

Treatments 

Treatments may include:

• pesticides
• fungicides
• fertilisers
• removing weeds
• canopy management
• altering environmental parameters

Records 

Records will include:

• date
• environmental parameters
• treatments applied
• rate of treatments
• name of operator

Unit sector

Wine operations