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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. |
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. |
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. |
Hazards may include: | poor visibility temperature extremes difficult snow conditions dense vegetation group management hazards. |
Equipment may include: | towing skis ski boots ski poles ski bindings backpack or sled to carry overnight provisions overnight equipment navigation equipment sunglasses or goggles first aid equipment search 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 or 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: | kick and tacking turns diagonal stride snow plough, glide, brake and turn step turns double pole side slipping herringbone traverse self arrest stopping stem-turns linked telemark turns or linked parallel turns. |
Snow conditions may include: | surface snow snow stability steepness of slope run-out terrain features visibility wind sun human alteration aspect vegetation. |
Advanced turns may include: | linked telemark turns linked parallel turns. |
Range of snow conditions may include: | powder corn crust soft, wet snow icy snow solid base with softening surface. |
Turn-shape may include: | long radius medium radius short radius. |
Method of climbing and turning may include: | kick-turns wedge turns parallel turn jump turns traverse side-step herringbone diagonal stride. |
Skier's needs may include: | physical psychological efficiency of energy locational goal. |
Risks may include: | hypothermia heat exhaustion injuries exhaustion lost party or party member equipment misuse. |
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. |