Unit of competency details
FBPVIT2003 - Hand prune vines (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
18/Dec/2018 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Skill sets that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 050303 | Viticulture | 18/Dec/2018 | |
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form
Unit of competency
Modification History
|
Release
|
Comments
|
|
Release 1
|
This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.
|
Application
This unit of competency describes the skills and knowledge required to hand prune vines using a variety of hand-operated or handheld equipment.
The unit applies to individuals who are required to follow workplace procedures in completing tasks associated with hand pruning of vines.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative, or certification requirements are known to apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Unit Sector
Viticulture (VIT)
Elements and Performance Criteria
|
Elements
|
Performance Criteria
|
|
Elements describe the essential outcomes.
|
Performance criteria describe the performance needed to demonstrate achievement of the element.
|
|
1. Prepare for hand pruning
|
1.1 Confirm job requirements
1.2 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures
1.3 Select and fit personal protective equipment relevant to the job requirements
1.4 Ensure pruning equipment is ready for use according to workplace procedures
|
|
2. Hand prune vines
|
2.1 Start and operate pruning equipment safely and according to workplace procedures
2.2 Monitor equipment performance
2.3 Prune vines according to workplace procedures
2.4 Identify and address non-conformance according to workplace procedures
2.5 Maintain equipment in good working order according to workplace procedures
|
|
3. Complete hand pruning operations
|
3.1 Shut down equipment safely according to workplace procedures
3.2 Clean and store equipment
3.3 Dispose of vine cuttings according to environmental and workplace procedures
3.4 Record workplace information according to workplace procedures
|
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
|
Skill
|
Description
|
|
Reading
|
- Comprehend information from a variety of workplace documents
|
|
Oral Communication
|
- Converse clearly to confirm job requirements and seek assistance where required
|
|
Navigate the world of work
|
- Apply workplace procedures to own role and responsibilities
- Follow clear instructions within defined level of responsibility
|
|
Get the work done
|
- Respond to routine problems by referring to workplace procedures
|
Unit Mapping Information
|
Code and title current version
|
Code and title previous version
|
Comments
|
Equivalence status
|
|
FBPVIT2003 Hand prune vines
|
FDFWGG2003A Hand prune vines
|
Updated to meet Standards for Training Packages
Code changed to reflect industry sector
Minor changes to Elements and Performance Criteria for clarity
|
Equivalent unit
|
Links
Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
Assessment requirements
Modification History
|
Release
|
Comments
|
|
Release 1
|
This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 2.0.
|
Performance Evidence
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has safely and effectively prepared for hand pruning, hand pruned vines and completed hand pruning operations at least once including:
- identifying health and safety hazards and controls in the workplace
- using personal protective equipment (PPE)
- following pruning equipment safety procedures
- starting and operating hand pruning equipment safely according to workplace procedures
- pruning correctly according to workplace procedures
- identify and address non-conformances
- performing shut down procedures according to workplace procedures
- following environmental procedures
- disposing of cuttings according to workplace procedures
- maintaining records according to workplace guidelines.
Knowledge Evidence
An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
- basic components of and the purpose for pruning vines, including:
- basic difference between cane and spur pruning
- pruning requirements
- different parts of the vine, including vine trunk and permanent framework, canes and cordons, tendrils and buds
- techniques and principles of pruning vines:
- selecting the best possible spurs and canes
- positioning spurs or canes
- cleanly removing sucker shoots
- leaving the correct quantity of spurs, rods and buds
- making cuts correctly and cleanly
- recognising and removing unwanted growth
- rolling and securing extension canes onto trellis wire
- health and safety hazards and controls in the workplace including purpose and application of PPE
- correct operating procedures for pruning equipment, including:
- handling pruning equipment safely
- oiling moving parts and sharpening procedures
- safe handling of pruning equipment
- starting up and operating automatic pruning equipment as required
- monitoring and recognising performance problems with pruning equipment
- cleaning and storage requirements of pruning equipment
- using appropriate cleaning techniques
- shut down procedures
- processes for the routine preventive maintenance of equipment
- identifying, rectifying and reporting environmental non-compliance
- processes for maintaining work area:
- environmental issues and controls
- disposal requirements of vine cuttings
- procedures and responsibility for reporting problems and anomalies
- recording workplace information.
Assessment Conditions
Assessment of skills must take place under the following conditions:
- a vineyard workplace or an environment that accurately represents workplace conditions
- resources, equipment and materials:
- PPE
- pruning equipment, services and corresponding information
- products and materials
- cleaning procedures, materials and equipment
- documentation and recording requirements and procedures
- work procedures, including advice on company practices, safe work practices, quality and environmental requirements
- work instructions and schedules.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.
Links
Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
