This unit describes the performance outcomes, skills and knowledge required to select, set up, operate and dismantle a temporary or overnight site used during any type of outdoor recreation activity. Temporary sites include those used for rest and meal stops, and overnight camping. It requires the ability to pre-plan operational logistics for sites including menu planning for participants.

This unit applies to any type of organisation that delivers outdoor recreation activities including commercial, not-for-profit and government organisations.

It applies to leaders and support staff who work independently in the field using discretion and judgement to manage operational logistics and risk.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
Obtain information on available sites within operational zone of outdoor recreation activities.
Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
Plan nutritionally-balanced menus, taking account of activity and participant factors.
Identify special requests and ensure special meals are provided for those with special dietary requirements.
Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.
Select catering equipment according to food preparation and service requirements.
Select shelter equipment to meet participant needs and anticipated weather conditions.
Obtain food, beverage, water and other resources to meet requirements for the stay.
Complete pre-departure safety and serviceability checks on equipment.
Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.
Assess site, identify hazards and take measures to minimise risk of injury.
Identify sources of supplementary natural water and treat, as required, for human consumption.
Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.
Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.
Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.
Prepare and serve food using safe and hygienic food preparation and handling practices.
Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.
Clean, dismantle, pack and store equipment and resources.
Remove waste from site where disposal facilities are unavailable.
Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.
Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
Obtain information on available sites within operational zone of outdoor recreation activities.
Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
Plan nutritionally-balanced menus, taking account of activity and participant factors.
Identify special requests and ensure special meals are provided for those with special dietary requirements.
Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.

Assessment Cover Sheet

SISOFLD003 - Select, set up and operate a temporary or overnight site

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SISOFLD003 - Select, set up and operate a temporary or overnight site

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: