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. |
Information may include: | maps and charts guide books land managers and agencies. |
Temporary sites may include: | rest stops activity sites temporary or overnight shelter. |
Relevant legislation may include: | occupational health and safety permits or permission for access environmental regulations marine regulations. |
Organisational policies and procedures may include: | occupational health and safety use and maintenance of equipment camp fire regulations emergency procedures code of ethics. |
Relevant sources may include: | Bureau of Meteorology media land managers or agencies local knowledge. |
Weather and environmental information may include: | satellite images daily and weekly forecasts maximum and minimum temperatures weather warnings event warnings river levels synoptic charts high and low tide predictions. |
Hazards may include: | temperature extremes slippery or unstable terrain dangerous animals and insects stinging trees and nettles dense vegetation group management hazards. |
Human impact may include: | pollution physical damage alteration to the environment visual noise damage to cultural heritage crowding. |
Risk may include: | hypothermia frostbite dehydration heat exhaustion hyperthermia injuries and illness insect bites and stings food poisoning lost party or party member falling trees and branches. |
Food and water requirements may include: | menu planning and preparation range of foods: perishability packaging storage cooking methods. |
Principles of nutrition may include: | food groups dietary guidelines essential nutrients food preparation: methods of cooking safe food handling and hygiene practices individual food requirements and allergies. |
Equipment may include: | torch tent poles tarp sleeping bag cooking system and utensils pots and pans ropes plastic bags for rubbish first aid kit activity-specific equipment. |
Contextual issues may include: | weather conditions, including times season transport location trip distance and duration group objectives group size. |
Shelter may include: | tents bivvies snow caves lean-to mobile trailers and vans. |
Impact on natural environment may include: | soil plants water geology wildlife. |
Pack up may include: | gather all rubbish for removal wipe or clean gear. |
Relevant aspects may include: | objectives planning process activity site weather equipment selection clothing selection food selection instructional content instructional technique assessment technique group feedback directing techniques rescue techniques employed. |