Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

DEFSUR009 Mapping and Delivery Guide
Trap and kill animals in a survival situation

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency DEFSUR009 - Trap and kill animals in a survival situation
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills required to trap and kill animals in a survival situation. The individual is not expected to be an expert trapper or butcher, but rather to have sufficient skills and knowledge to catch animals using trapping techniques, and to kill and butcher the animal including inspecting for signs of disease. This unit was developed for Defence personnel but may be relevant to others.The skills and knowledge described in this unit must be applied within the legislative, regulatory and policy environment in which they are carried out. Organisational policies and procedures must be consulted and adhered to.Those undertaking this unit would act autonomously, while performing concrete, tasks in a broad range of contexts which may be highly unpredictable.No licensing, legislative or certification requirements apply to unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency must be demonstrated in a simulated workplace environment, with access to animals for slaughter. The candidate should have access to a knife as minimum equipment.

Consideration must be given to holistic assessment with other survival units.

While a person can demonstrate the technical ability to capture and kill animals, doing so in a survival situation is crucial. Assessment under simulated survival conditions includes:

food restrictions

absence of normal living conditions and amenities

significant period of time

Refer to advice in the companion volumes.

Assessors must satisfy the NVR/AQTF mandatory competency requirements for assessors.

Prerequisites/co-requisites
Competency Field Survival
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Trap animals
  • Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits.
  • Acquire bait attractive to the targeted animal.
  • Create traps from natural resources.
  • Deploy and camouflage traps on likely animal travel routes.
  • Check traps regularly for captured animals.
       
Element: Slaughter animals
  • Conduct slaughter humanely to cause minimum stress for the animal.
  • Skin or pluck carcass.
  • Hang carcass for butchering.
  • Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs.
  • Inspect offal for signs of disease.
  • Protect meat from the elements including flyblow, scavenging animals and the sun.
  • Maintain hygiene of the slaughterer.
  • Maintain hygiene of the carcass.
       
Element: Trap animals
  • Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits.
  • Acquire bait attractive to the targeted animal.
  • Create traps from natural resources.
  • Deploy and camouflage traps on likely animal travel routes.
  • Check traps regularly for captured animals.
       
Element: Slaughter animals
  • Conduct slaughter humanely to cause minimum stress for the animal.
  • Skin or pluck carcass.
  • Hang carcass for butchering.
  • Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs.
  • Inspect offal for signs of disease.
  • Protect meat from the elements including flyblow, scavenging animals and the sun.
  • Maintain hygiene of the slaughterer.
  • Maintain hygiene of the carcass.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions section.

1. Trap animals

1.1 Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits.

1.2 Acquire bait attractive to the targeted animal.

1.3 Create traps from natural resources.

1.4 Deploy and camouflage traps on likely animal travel routes.

1.5 Check traps regularly for captured animals.

2. Slaughter animals

2.1 Conduct slaughter humanely to cause minimum stress for the animal.

2.2 Skin or pluck carcass.

2.3 Hang carcass for butchering.

2.4 Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs.

2.5 Inspect offal for signs of disease.

2.6 Protect meat from the elements including flyblow, scavenging animals and the sun.

2.7 Maintain hygiene of the slaughterer.

2.8 Maintain hygiene of the carcass.

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.

demonstrating safe knife-handling

constructing, siting, setting and camouflaging the following traps:

simple snare – focusing on the functionality of the snare and the fixing of the aperture

Fig 4 – focusing on the functionality of the mechanism

a frame – focusing on the functionality of the mechanism

ensuring own safety

efficiently despatching the slaughter

removing offal and cuts of meat without rupturing the animal’s internal organs, thereby spoiling the meat

examining carcasses for disease and parasites

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.

basic animal anatomy

hazards associated with animals


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions section.

1. Trap animals

1.1 Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits.

1.2 Acquire bait attractive to the targeted animal.

1.3 Create traps from natural resources.

1.4 Deploy and camouflage traps on likely animal travel routes.

1.5 Check traps regularly for captured animals.

2. Slaughter animals

2.1 Conduct slaughter humanely to cause minimum stress for the animal.

2.2 Skin or pluck carcass.

2.3 Hang carcass for butchering.

2.4 Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs.

2.5 Inspect offal for signs of disease.

2.6 Protect meat from the elements including flyblow, scavenging animals and the sun.

2.7 Maintain hygiene of the slaughterer.

2.8 Maintain hygiene of the carcass.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits. 
Acquire bait attractive to the targeted animal. 
Create traps from natural resources. 
Deploy and camouflage traps on likely animal travel routes. 
Check traps regularly for captured animals. 
Conduct slaughter humanely to cause minimum stress for the animal. 
Skin or pluck carcass. 
Hang carcass for butchering. 
Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs. 
Inspect offal for signs of disease. 
Protect meat from the elements including flyblow, scavenging animals and the sun. 
Maintain hygiene of the slaughterer. 
Maintain hygiene of the carcass. 
Develop a capture plan including trap height, location and type, as well as means of attraction, by identifying animal signs and by interpreting drinking, eating, foraging, mating, and sleeping habits. 
Acquire bait attractive to the targeted animal. 
Create traps from natural resources. 
Deploy and camouflage traps on likely animal travel routes. 
Check traps regularly for captured animals. 
Conduct slaughter humanely to cause minimum stress for the animal. 
Skin or pluck carcass. 
Hang carcass for butchering. 
Butcher carcass by cutting edible portions (dressing) of meat and by removing internal organs. 
Inspect offal for signs of disease. 
Protect meat from the elements including flyblow, scavenging animals and the sun. 
Maintain hygiene of the slaughterer. 
Maintain hygiene of the carcass. 

Forms

Assessment Cover Sheet

DEFSUR009 - Trap and kill animals in a survival situation
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

DEFSUR009 - Trap and kill animals in a survival situation

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: