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. |
Food and water requirements may include: | menu planning and preparation range of foods cooking methods. |
Principles of nutrition may include: | food groups dietary guidelines essential nutrients intake of nutrients balanced diet food preparation individual food requirements and allergies. |
Contextual issues may include: | weather conditions, including times season transport location trip distance and duration group objectives group size. |
Hazards may include: | temperature extremes slippery or unstable terrain dangerous animals and insects stinging trees and nettles dense vegetation group management hazards. |
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 heights synoptic charts high and low tides. |
Relevant legislation may include: | occupational health and safety permits or permission for access environmental regulations. |
Organisational policies and procedures may include: | occupational health and safety use and maintenance of equipment communication protocols emergency procedures code of ethics alpine responsibility code. |
Equipment may include: | alpine skis poles ski boots ski bindings backpack or bumbag clothing and footwear sunglasses or goggles safety and first aid equipment. |
Comfort and safety may include: | ski length appropriate to skier's ability, height and weight ski boot type appropriate for beginner skier ski bindings have a Deutsches Institute fur Normung (DIN) range suitable for beginner skier ski poles appropriate to the body size of a trainee. |
Terrain may include: | steepness of slope run out gentle to moderate controlled environment. |
Gliding wedge may include: | controlling of speed V shaped position centred stance in relation to the fore, aft and lateral planes looking at the terrain ahead. |
Wedge turn may include: | using one ski to slowly stop centred and athletic skiing stance in relation to the fore and aft plane of movement rotational, lateral and vertical planes of movement. |
Linked wedge may include: | linking successive wedge turns transference of pressure from ski to ski. |
Planes of movement may include: | steering movements that originate in the lower body of the legs lateral balance and edging skills for basic wedge Christie turns flexion and extension for wedge turns. |
Speed control may include: | stopping slowing down speeding up. |
Shape of the turn may include: | medium radius turns long radius turns traverses. |
Risks may include: | hypothermia heat exhaustion injuries exhaustion lost party or party member equipment and course failure. |
Measures may include: | safe falling speed observation of winter weather conditions and terrain adequate clothing fluid and food intake complying with all snowsport area signs and regulations. |
Safety of others may include: | speed distance from other skiers. |
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. |