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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 preparationrange of foods. |
Principles of nutrition may include: | food groupsdietary guidelines individual food requirements and allergies. |
Contextual issues may include: | weather conditions, including timesseasontransportlocationtrip distance and durationgroup objectivesgroup size. |
Aims and objectives may include: | self improvement socialfitness targetsadventure and recreationoutdoor educationwilderness therapy. |
Relevant legislation may include: | occupational health and safetypermits or permission for access environmental regulationsmarine regulations |
Organisational policies and procedures may include: | occupational health and safetyuse and maintenance of equipmentcommunication protocolscode of ethics. |
Plan may include: | aims and objectives date, time and durationlocation, equipment and resourcessafety and emergency requirementsriver levels and section. |
Relevant sources may include: | Bureau of Meteorologymedialand managers or agenciescoastal patrol or coastguardvolunteer marine rescuelocal knowledge. |
Weather and environmental information may include: | satellite imagesdaily and weekly forecastsmaximum and minimum temperaturesweather warningsevent warningsriver levelssynoptic chartshigh and low tide predictions. |
Hazards may include: | temperature extremesslippery or unstable terraindangerous animals and insectsstinging trees and nettlesdense vegetationgroup management hazardsslippery or unstable shorepoor posture, poor techniquepoor carrying techniquespoor carrying techniquesloose or insecure craft when being transportedother craft. |
Obstacles may include: | rockspierssubmerged itemsother craftschange in river conditions. |
Risks may include: | hypothermiaheat exhaustioninjuries exhaustionlost party or party memberequipment and course failure. |
Equipment may include: | rafting equipmentnavigation equipmentsafety and rescue equipmentcommunication equipment. |
Safety and rescue equipment may include: | pumpsbailersrepair kitsrescue ropekarabiners Prusik loops pulleys tape slingsthrow bagsknifeflip linewhistle. |
Relevant information may include: | safety procedureslogistical detailsaggressive and defensive swimming techniques (self rescue)responsible and safe behavioursignals and communication systemsraft capsize procedures. |
Safety procedures may include: | what happens when participants fall out of the raftholding onto T gripinformation on throw bagsinstruction when told to "hold on"getting back into raftselecting safest line through rapidsseating position to maximise raft stabilitymanaging safe portages and river runningconducting raft repairs. |
Guide commands may include: | forward paddleback paddleleft and right turnover left and righthold onhigh sideon the jobstop |
Strokes may include: | forward backwardsdrawssweepsprys turns. |
Paddling manoeuvres may include: | forward and reverse ferry glidesbreaking in and out of eddieseddy hoppingweight shifting. |
Hydrological features may include: | rapidpooleddyeddy linecurrentstoppers or holes (smiling and frowning)weir stoppersboilswavessievesundercutsstrainersdownstream Vupstream Vwaterfallspour overs. |
Defensive and aggressive swimming techniques may include: | defensive swimming:floating passively on back, looking downstreamriding with the river currentpointing feet downstream, toes out of the waterusing legs to fend off obstaclesaggressive swimming:swimming freestyle on to stomachstroking hard to move across the current. |
Relevant aspects may include: | objectivesplanning processactivity siteweatherequipment selectionclothing selectionfood selectioninstructional contentinstructional techniqueassessment techniquegroup feedbackdirecting techniquesrescue techniques employed. |