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

Elements and Performance Criteria

1. Select site.
   • Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
   • Obtain information on available sites within operational zone of outdoor recreation activities.
   • Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
   • Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
2. Plan outdoor menus.
   • Plan nutritionally-balanced menus, taking account of activity and participant factors.
   • Identify special requests and ensure special meals are provided for those with special dietary requirements.
   • 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.
   • Select catering equipment according to food preparation and service requirements.
   • Select shelter equipment to meet participant needs and anticipated weather conditions.
   • Obtain food, beverage, water and other resources to meet requirements for the stay.
   • Complete pre-departure safety and serviceability checks on equipment.
   • Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.
4. Set up site.
   • Assess site, identify hazards and take measures to minimise risk of injury.
   • Identify sources of supplementary natural water and treat, as required, for human consumption.
   • Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.
   • Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.
5. Operate and dismantle temporary site.
   • Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.
   • Prepare and serve food using safe and hygienic food preparation and handling practices.
   • Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.
   • Clean, dismantle, pack and store equipment and resources.
   • Remove waste from site where disposal facilities are unavailable.
   • Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.
   • Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
   • Obtain information on available sites within operational zone of outdoor recreation activities.
   • Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
   • Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
   • Plan nutritionally-balanced menus, taking account of activity and participant factors.
   • Identify special requests and ensure special meals are provided for those with special dietary requirements.
   • Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.