To achieve this qualification, competency must be demonstrated in:
12 units of competency:
1 core units plus
11 elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
Select 3 units from Group A
Select 5 units from Group A or B
3 units may be selected from Group B or from this or any other endorsed Training Package or Accredited Course.
Selected units must be relevant to job outcomes in production horticulture and must be chosen to ensure the integrity of the qualification outcome at AQF level 4.
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AHCWHS401
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Maintain work health and safety processes
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AHCCHM404
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Develop procedures to minimise risks in the use of chemicals
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AHCCHM405
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Plan and implement a chemical use program
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AHCIRG408
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Schedule irrigations
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AHCNSY401
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Plan a growing-on program
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AHCNSY402
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Plan a propagation program
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AHCPCM401
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Recommend plants and cultural practices
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AHCPCM402
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Develop a soil health and plant nutrition program
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AHCPHT402
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Develop a crop regulation program
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AHCPHT404
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Implement and monitor a horticultural crop harvesting program
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AHCSOL401
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Sample soils and interpret results
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AHCBUS404
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Operate within a budget framework
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AHCBUS405
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Participate in an e-business supply chain
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AHCIRG402
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Determine hydraulic parameters for an irrigation system
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AHCIRG404
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Implement an irrigation-related environmental protection program
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AHCIRG434
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Manage surface irrigation systems
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AHCORG401
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Manage biodynamic production
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AHCORG403
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Manage organic soil improvement
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AHCPHT401
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Assess olive oil for style and quality
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AHCPHT403
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Develop harvesting and processing specifications to produce an olive oil
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AHCPHT405
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Manage mushroom substrate preparation
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AHCPHT406
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Control Phase II mushroom substrate process
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AHCPHT407
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Manage mushroom crop development
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AHCPHT408
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Oversee vineyard practices
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AHCSOL402
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Develop a soil use map for a property
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AHCWRK401
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Implement and monitor quality assurance procedures
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AHCWRK402
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Provide information on issues and policies
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AHCWRK403
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Supervise work routines and staff performance
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FBPFSY2001
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Implement the food safety program and procedures
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FBPFSY3001
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Monitor the implementation of quality and food safety programs
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FBPFSY3002
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Participate in a HACCP team
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