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. Plan for the cross country skiing activity.
  2. Select equipment.
  3. Apply cross country skiing skills.
  4. Evaluate skiing activity.

Required Skills

Required skills

literacy and numeracy skills to read and interpret maps and weather and environmental information

planning and organising skills to select food water clothing and equipment for the skiing activity

communication skills to interact with group leader and other participants to maintain a positive and safe environment while skiing

problemsolving skills to determine skiing skills to use according to conditions

literacy and numeracy skills to follow maps and or trails

Required knowledge

legislation and organisational policies and procedures to enable safe conduct of all cross country skiing activities

equipment types characteristics and technology used for skiing the advantages and disadvantages and factors affecting appropriate selection of equipment

clothing requirements for outdoor activities and factors affecting appropriate clothing selection such as layering and protective clothing

principles of nutrition to maintain health and energy during activity

navigation techniques to determine location direction and potential hazards

weather and environmental information to ascertain possible conditions and their affect on the activity

emergency procedures and potential hazards relevant to the location to ensure risk minimisation to self and group

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential

plans equipment and supply requirements appropriate to the conditions and duration of the cross country skiing activity

applies to the full range of skiing skills to a basic level of technique as defined

seeks advice and feedback from leader to improve skills and ensure safety of self and group

evaluates and reflects on own skiing performance to identify strengths weaknesses and areas that need improvement

Context of and specific resources for assessment

Assessment must ensure participation in multiple cross country skiing activities on controlled groomed ski trails to demonstrate competency and consistency of performance

Assessment must also ensure access to

resources and information to plan and prepare for the cross country skiing activity

a suitable outdoor location for basic cross country skiing

a qualified leader or supervisor

cross country skiing safety first aid and navigation equipment

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

oral or written questioning to assess knowledge of cross country skiing strategies and techniques

observation of safe participation and demonstration of cross country skiing skills such as safe falling to minimise injuries

thirdparty reports from a supervisor detailing performance

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SISONAVA Navigate in tracked or easy untracked areas

SISONAV201A Navigate in tracked or easy untracked areas.


Range Statement

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.

Hazards may include:

poor visibility

temperature extremes

difficult snow conditions

dense vegetation

group management hazards.

Relevant sources may include:

ski patrol

Bureau of Meteorology

media

land managers or agencies

local knowledge.

Weather and environmental information may include:

satellite images

daily and weekly forecasts

maximum and minimum temperatures

weather warnings

river heights

synoptic charts.

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

alpine responsibility code

code of ethics.

Equipment may include:

cross country skis

poles

ski boots

ski bindings

personal clothing

sunglasses or goggles

safety and first aid equipment

navigation equipment.

Skiing skills must include:

basic diagonal stridesnow plough glide and brake

snow plough turn

side step

herringbone climbing

kick turn

downhill run

traverse downhill

safe falling and recovery

basic skate

basic double poling.

Terrain may include:

gentle to moderate

controlled

groomed ski trails

near to resorts.

Technique may include:

edging

degree of glide

pole position

hand and arm position

body position

knee flex

position of skis with respect to each other

weight transfer

synchronisation of movement.

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.