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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. |
Principles of nutrition may include: | food groups dietary guidelines individual food requirements and allergies. |
Hazards may include: | poor visibility temperature extremes difficult snow conditions dense vegetation group management hazards. |
Relevant sources may include: | Bureau of Meteorology ski patrol land managers or agencies local knowledge. |
Weather and environmental information may include: | satellite images daily and weekly forecasts maximum and minimum temperatures event warnings river level synoptic charts. |
Contextual issues may include: | weather conditions, including times season transport location trip distance and duration group objectives group size. |
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 snowsport area signs and regulations Alpine Responsibility Code code of ethics. |
Equipment may include: | touring skis poles ski boots ski bindings backpack, up to 12kg navigation equipment sunglasses or goggles first aid equipment safety and rescue equipment communications equipment. |
Comfort and safety may include: | length, weight and width of ski grip and glide zones of skis flex and shape of ski edges tuned free heel longitudinal rigidity surfaces waxed and cleaned length of poles and basket type bindings and boots in good working order. |
Minimum supplies may include: | waterproof clothing whistle food and water first aid kit map and compass stove and fuel torch space blanket repair kit small shelter sleeping bag sleeping mat snow shovel mobile phone or EPIRB or PLB. |
Skiing skills must include: | diagonal stride snow plough, glide, brake and turn side step step turns double pole herringbone downhill run kick turn traverse basic skate side-slip stopping stem-turns and step turns kick and tacking turns telemark running self arrest |
Technique may include: | edging degree of glide pole position hand and arm position body position knee flex position of skis with respect to each other weight transfer synchronisation of movement. |
Snow conditions may include: | surface snow snow stability steepness of slope run-out terrain features visibility wind sun vegetation. |
Turns may include: | snow plough stem-turns open stance telemark turns step kick and tacking turns. |
Turn-shape may include: | long radius medium radius. |
Method of climbing and turning may include: | kick-turns traverse side-step herringbone diagonal stride removing skis and walking. |
Risks may include: | hypothermia heat exhaustion injuries exhaustion lost party or party member equipment and course failure. |
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. |