Unit of competency details

Unit descriptor

This unit covers the identification of the key processes involved in growing, harvesting and preparing wine grapes for wine production.

Application of the unit

This unit supports introductory training in the wine industry, for example, vocational training in high schools and induction or applications where overview knowledge of viticulture is needed.

The unit assumes that exposure to wine grape growing operations is done under close supervision.

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. Identify major processes and stages of wine grape growing

1.1 Major processes in wine grape growing are identified, including grafting, planting, irrigation, fertilising, canopy management, pruning, pest and disease control, and harvesting

1.2 Sequence and timing of operations are identified

1.3 Tasks and job roles associated with processes are described

1.4 Vintage operations, including picking and transporting, are identified

1.5 Basic industry terminology is recognised and used to describe wine grape growing activity

2. Identify features of grapes

2.1 Physiology of wine grapes are identified

2.2 Key characteristics and growth phases of the grape vine are explained

2.3 Impact of soil and climate on grape growing are described

2.4 Key risks to successful grape growing are identified

2.5 Parameters for harvesting are identified

3. Identify grape types

3.1 Major wine regions and wine types and styles in Australia are identified

3.2 Differences between major grape vine varieties are identified

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: 

• identify wine grape vine features, including major vine types and stages of growth
• identify impact of frost, drought, pests and disease (including phylloxera) on grape growing
• identify differences between healthy and diseased, or not thriving vine
• identify grapes that are ready for harvest
• use common equipment used in wine grape vine planting, nurseries, field maintenance and harvesting
• identify major wine types and styles, grape varieties used and wine regions associated with each grape variety and wine style.

Required knowledge

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: 

• main stages of grape vine growth
• principles of grape vine propagation
• wine grape growing techniques
• common pests and diseases of grape vines and options for control
• wine industry terminology.

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.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

• describe wine grape growing processes and key stages, including grafting, planting, irrigation, fertilising, canopy management, pruning and harvesting
• identify common pests, diseases and climate related threats to successful grape growing
• explain common wine styles and grape varieties and their characteristics.

Context of and specific resources for assessment

Assessment may occur in a real or a simulated workplace where the assessee has access to:

• personal protective clothing and equipment as required
• work procedures, including advice on relevant 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
• 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.

Grape vine types 

Major grape vine types, their characteristics and uses include:

• Vitis vinifera and non-vinifera varieties
• native species and hybrids
• difference between rootstocks and scion stock
• common and alternative varieties

Annual growth stages of grape vines 

Annual growth stages of grape vines include:

• budburst
• flowering
• veraison
• maturity

Pests and diseases 

Pests and diseases may include:

• vertebrate and invertebrate pests,
• phylloxera
• weeds
• fungi
• nutrient deficiency

Wine types and styles 

Wine types and styles include:

• red, white, fortified and sparkling wine and typical variations in quality and flavour caused by using different grape varieties and harvesting at different stages of maturity

Equipment  

Equipment may include:

• tractors
• spreaders
• irrigation pumps and lines
• mechanical harvesters and pruners
• IT equipment

Unit sector

Wine operations