4 JUNE
THE NEW ZEALAND GAZETTE
2407

Apples, pears, peaches (including nectarines) apricots,
plums, cherries, kiwifruit, citrus, raspberries, brambles,
strawberries, grapes and such other crops as from time to
time may be prescribed by the Examining Board.

(13) Machinery and Structures (Fruit Production)—The types,
selection, use and maintenance of tractors, machinery,
implements and equipment used on orchards. The types,
layout, construction and maintenance of grading, packing
and storage buildings, fences, artificial shelters and fruit
support structures. Concrete making and brick laying (a
working knowledge only). Elementary surveying.

(14) Oral and Practical I (Fruit Production) (1 day—two 3-hour
examinations)—The candidate will be questioned about
operations carried out on an orchard, and may be asked to
demonstrate techniques used.

The care and use of tools, machines, implements and
equipment (including those motor driven) used on orchards.
Common orchard operations, for example, cultivation;
planting; plant training and pruning, (including shelter);
mowing; fertilising; orchard spraying; weed spraying;
thinning; crop estimating; harvesting; grading; packing.

Orchard building layout, construction and maintenance.

The identification and control of common pest damage
and physiological disorders of fruit crops.

Fruit plant identification—botanical and common names,
family, origin, methods of propagation.

Identification and control of common weeds.

(15) Fruit Crop Botany—Factors affecting yield and their
interaction.

The physiological basis of production practices such as the
application of growth substances, nutrition, and pruning.

Practical aspects of genetics and plant breeding as they
relate to fruit crops.

(16) Fruit Production III—The commercial production, harvesting
and marketing of established and new fruit crops in
New Zealand.

(17) Engineering (Fruit Production)—Drainage and irrigation—
legal requirements, suitable methods and equipment for
orchard use, planning and design requirements, installation
procedures, water supplies, pumps.

The construction of roads and pathways.

The design of orchard buildings, fruit support structures, artificial shelter and
fences.

Basic welding techniques.

(18) Management (Fruit Production)—The use of management
procedures in orchards—including management objectives,
information sources, planning and decision making
and financial control techniques, the use of land, labour
and capital, budgeting, record keeping, accounting and
monitoring the production programme.

Labour organisation and management.

Project costing, development budgeting and machinery
replacement.

Use of computers in orchards.

(19) Project—A report on a topic of the candidate’s choice, subject
to the requirements in clause 7 (12). The report should be
approximately 3000 words in length, and of a standard
suitable for submission to a horticultural journal.

(20) Oral and Practical Examination II (Fruit Production)—
(1 day—two 3-hour examinations)—A more advanced
knowledge of subject 14 topics.

The candidate must submit a plan (own work) of an ideal
orchard growing a range of fruit for discussion on planning,
design and layout.

(21) Thesis—As prescribed in clause 8 of this scheme.

THIRD SCHEDULE

SCHEME FOR THE EXAMINATION OF CANDIDATES FOR THE
NATIONAL CERTIFICATE IN HORTICULTURE (VEGETABLE
PRODUCTION), THE NATIONAL DIPLOMA IN HORTICULTURE
(VEGETABLE PRODUCTION), AND THE NATIONAL DIPLOMA IN
HORTICULTURE WITH HONOURS (VEGETABLE PRODUCTION) OF
THE ROYAL NEW ZEALAND INSTITUTE OF HORTICULTURE
INCORPORATED

1. In this scheme, unless the context otherwise requires—

“Certificate” means the National Certificate in Horticulture
(Vegetable Production) granted by the Institute.

“Diploma” means the National Diploma in Horticulture
(Vegetable Production) granted by the Institute.

“Diploma with Honours” means the National Diploma in
Horticulture with Honours (Vegetable Production) granted
by the institute.

“Examining Board” means the Examining Board of the Royal
New Zealand Institute of Horticulture Incorporated.

“Identification” in relation to each of plants, weeds, insects,
diseases and other pests which occur in New Zealand, means
the assigning thereto of its scientific name and a commonly
used name.

“Institute” means the Royal New Zealand Institute of
Horticulture Incorporated.

“Practical Experience” means horticultural employment
approved by the Examining Board.

“Pest” means any mammal, bird, arthropod, mollusc, nematode
or other worm, fungus, bacterium, virus or mycoplasma
injurious to horticultural plants.

“Planthouse” means any glasshouse, greenhouse, shade house
or similar structure in which plants are grown.

“Vegetables” means asparagus, artichokes (Jerusalem and globe),
beans, beetroot, broccoli, Brussels sprouts, cabbage, carrots,
cauliflower, celeriac, celery, chicory, cress, cucumbers, early
potatoes, eggplants, garlic, gherkins, herbs (parsley, mint,
sage, thyme and chives), horse radish, kumeras, leek, lettuce,
marrow, melon (musk, rock and water), mushrooms,
mustard, onions, parsnips, peas, peppers, pumpkins,
radishes, rhubarb, salsify, scorzonera, seakale, shallots,
silverbeet, spinach, squash, swedes, sweet corn, tomatoes,
turnips and any other kind of vegetable that the examining
board may from time to time declare to be vegetables for
the purpose of this Schedule.

“Vegetable producing unit” means any area of land, be it
protected or unprotected, on which vegetables are grown for
the purpose of producing vegetables for sale for ultimate
human consumption.

“Vegetable production” means growing any type of vegetable
under protective cover or in the open for sale for ultimate
human consumption.

“Weed” means a plant growing where it is not wanted.

Award or Certificate, Diploma and Diploma with Honours

2. The Institute, on the recommendation of the Examining Board,
   may issue to a candidate who complies with all the conditions and
   requirements herein prescribed:

(a) A Certificate to a candidate who has passed all the subjects
1 to 14 listed in 3 (1);

(b) A Diploma to a candidate who has passed all the subjects 1
to 20 listed in 3 (1);

(c) A Diploma with Honours to a candidate who has passed all
the subjects 1 to 21 listed in 3 (1).

Subjects of Examination

3. (1) The subjects for the Certificate, Diploma and Diploma with
   Honours examinations shall be:

(1) Horticultural Botany
(2) Plant Pests and Disorders
(3) Soil Properties and Processes
(4) Horticultural Practices
(5) The Vegetable Industry in New Zealand
(6) Weed Control and Horticultural Chemicals
(7) Soil Management
(8) Vegetable Production I
(9) Work Record Report
(10) Horticultural Plant Science
(11) Plant Protection (Vegetable Production)
(12) Vegetable Production II
(13) Machinery and Structures (Vegetable Production)
(14) Oral and Practical Examination I (Vegetable Production)
(15) Vegetable Crop Botany
(16) Vegetable Production III
(17) Engineering (Vegetable Production)
(18) Management (Vegetable Production)
(19) Project
(20) Oral and Practical Examination II (Vegetable Production)
(21) Thesis

(2) The oral and practical examinations shall be combined, and
shall be designed to test the candidate’s practical ability in
horticulture and appreciation and understanding of horticultural
operations and activities normally carried out on vegetable producing
units.

(3) Each of the subjects 1 to 8, 10 to 13, and 15 to 18 shall each
be examined by one 3-hour written examination.

(4) Candidates must demonstrate a knowledge of safe practices
in all examinations.

Conduct of Examinations

4. The examinations for the Institute’s Certificate, Diploma and
   Diploma with Honours shall be held at such times and at such
   centres as shall be decided by the Examining Board. All examinations

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