Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Preserve and cook flora and fauna
   • Apply testing procedures to unknown flora to identify their fitness for consumption.
   • Remove harmful components of animal and vegetable foodstuffs.
   • Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.
   • Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.
2. Manage food resources
   • Implement energy management techniques to minimise unnecessary wastage.
   • Ration foodstuffs in accordance with survival requirements.
3. Preserve and cook flora and fauna
   • Apply testing procedures to unknown flora to identify their fitness for consumption.
   • Remove harmful components of animal and vegetable foodstuffs.
   • Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.
   • Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.
4. Manage food resources
   • Implement energy management techniques to minimise unnecessary wastage.
   • Ration foodstuffs in accordance with survival requirements.

Performance Evidence

Evidence required to demonstrate competence must satisfy all of the requirements of the elements and performance criteria. If not otherwise specified the candidate must demonstrate evidence of performance of the following on at least one occasion.

using improvised cooking techniques for at least one animal and at least one vegetable foodstuff by two of the following methods on different meal occasions:

roasting

earth oven

boiling

grilling/frying

applying safety principles to ensure potential parasites and other organisms are destroyed by cooking, without destroying the foodstuff by burning or overcooking

preserving foodstuff for at least one animal and at least one vegetable foodstuff quantity sufficient for at least two separate survival meals by two of the following methods:

drying

smoking

salting

using curing techniques, making sure that maggot or bacterial infestation does not spoil the foodstuff (the preserved foodstuff should not suffer deterioration for two days [minimum] after curing, and must then be consumed by the survivor as part of their survival diet)

---

Knowledge Evidence

Evidence required to demonstrate competence must satisfy all of the requirements of the elements and performance criteria. If not otherwise specified the depth of knowledge demonstrated must be appropriate to the job context of the candidate.

fire safety

food testing procedures

recognition of edible plants

---