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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 guidelinesindividual food requirements and allergies. |
Contextual issues may include: | weather conditions, including timesseasontransportlocationtrip distance and durationgroup objectivesgroup size. |
Relevant legislation may include: | occupational health and safetypermits or permission for accessenvironmental regulations. |
Organisational policies and procedures may include: | occupational health and safetyuse and maintenance of equipmentcommunication protocolsemergency proceduressnowsport area signs and regulationsAlpine Responsibility Code code of ethics. |
Relevant sources may include: | Bureau of Meteorologyski patrol land managers or agencieslocal knowledge. |
Weather and environmental information may include: | satellite imagesdaily and weekly forecastsmaximum and minimum temperaturesevent warningsriver levelsynoptic charts. |
Hazards may include: | poor visibilitytemperature extremesdifficult snow conditionsdense vegetationgroup management hazards. |
Equipment may include: | towing skisski bootsski polesski bindingsbackpack or sled to carry overnight provisions overnight equipmentnavigation equipmentsunglasses or gogglesfirst aid equipmentsearch and rescue equipmentcommunications equipment. |
Comfort and safety may include: | length, weight and width of skigrip and glide zones of skisflex and shape of skiedges tunedfree-heellongitudinal rigiditysurfaces waxed and or cleanedlength of poles and basket typebindings and boots in good working order. |
Minimum supplies may include: | waterproof clothingwhistlefood and waterfirst aid kitmap and compass stove and fuel torch space blanket repair kitsmall sheltersleeping bagsleeping matsnow shovelmobile phone or EPIRB or PLB. |
Skiing skills must include: | kick and tacking turnsdiagonal stridesnow plough, glide, brake and turnstep turnsdouble poleside slippingherringbonetraverseself arreststoppingstem-turns linked telemark turns or linked parallel turns. |
Snow conditions may include: | surface snowsnow stabilitysteepness of sloperun-outterrain featuresvisibilitywindsunhuman alterationaspectvegetation. |
Advanced turns may include: | linked telemark turnslinked parallel turns. |
Range of snow conditions may include: | powdercorncrustsoft, wet snowicy snowsolid base with softening surface. |
Turn-shape may include: | long radiusmedium radiusshort radius. |
Method of climbing and turning may include: | kick-turns wedge turns parallel turn jump turnstraverseside-stepherringbonediagonal stride. |
Skier's needs may include: | physical psychological efficiency of energylocational goal. |
Risks may include: | hypothermiaheat exhaustioninjuries exhaustionlost party or party memberequipment misuse. |
Safety of others may include: | speeddistance from other skiers. |
Relevant aspects may include: | objectivesplanning processactivity siteweatherequipment selectionclothing selectionfood selectioninstructional contentinstructional techniqueassessment techniquegroup feedbackdirecting techniquesrescue techniques employed. |