ELEMENTS

PERFORMANCECRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select site.

1.1. Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.

1.2. Obtain information on available sites within operational zone of outdoor recreation activities.

1.3. Pre-select and book site, if required, to meet participant needs and operational requirements of activity.

1.4. Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.

2. Plan outdoor menus.

2.1. Plan nutritionally-balanced menus, taking account of activity and participant factors.

2.2. Identify special requests and ensure special meals are provided for those with special dietary requirements.

2.3. Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.

3. Select and pack equipment and resources.

3.1. Select catering equipment according to food preparation and service requirements.

3.2. Select shelter equipment to meet participant needs and anticipated weather conditions.

3.3. Obtain food, beverage, water and other resources to meet requirements for the stay.

3.4. Complete pre-departure safety and serviceability checks on equipment.

3.5. Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.

4. Set up site.

4.1. Assess site, identify hazards and take measures to minimise risk of injury.

4.2. Identify sources of supplementary natural water and treat, as required, for human consumption.

4.3. Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.

4.4. Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.

5. Operate and dismantle temporary site.

5.1. Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.

5.2. Prepare and serve food using safe and hygienic food preparation and handling practices.

5.3. Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.

5.4. Clean, dismantle, pack and store equipment and resources.

5.5. Remove waste from site where disposal facilities are unavailable.

5.6. Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS

DESCRIPTION

Reading skills to:

interpret sometimes unfamiliar and potentially complex information about participant characteristics and land management requirements.

Writing skills to:

use fundamental sentence structure to complete pre-departure safety and serviceability forms that require factual information.

Oral communications skills to:

provide clear and unambiguous instructions to participants using language and terms easily understood

ask open and closed probe questions and actively listen to determine participants’ understanding of instructions.

Numeracy skills to:

calculate and load correct quantities of equipment and resources.

Teamwork skills to:

pro-actively and cooperatively work within teams of activity leaders and support staff to organise logistics, solve operational problems and deliver a quality experience to participants.