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

PUADEFSU007B Mapping and Delivery Guide
Preserve and cook foodstuffs in a survival situation

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency PUADEFSU007B - Preserve and cook foodstuffs in a survival situation
Description This unit covers the competency required to preserve and cook foodstuffs in a survival situation.The individual is not expected to be a camp chef, but rather, to possess sufficient skills and knowledge to obtain, where possible, a measure of sustenance from the environment through cooking, or preserving for longer term consumption.This unit also covers the prudent management of food assets and implementing personal measures to minimise the expenditure of energy in order to enhance survival chances.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application The application of this unit in the workplace - the environments, complexities and situations involved - will be written during Phase II of the Review of the PUA00 Public Safety Training Package.This text will be useful for the purposes of job descriptions, recruitment advice or job analysis; where possible, it will not be too job specific to allow other industries to import it into other Training Packages, where feasible.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Prerequisite Unit/sNil
Competency Field
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: Preserve and cook flora and fauna
  • Testing procedures are applied to unknown vegetable flora to identify their fitness for consumption
  • Harmful components of animal and vegetable foodstuffs are excised
  • Animal and vegetable foodstuffs are prepared for consumption using improvised cooking techniques, to ensure items are sufficiently cooked to reduce the chances of acquiring parasites and germs
  • Improvised preserving techniques are applied to animal and vegetable foodstuffs to allow long term storage, to ensure that potentially harmful organisms do not spoil the foodstuff
       
Element: Manage food resources
  • Energy management techniques are implemented to minimise unnecessary wastage
  • Foodstuffs are rationed in accordance with survival requirements
       


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.

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

Assessment must confirm the ability to:

cook at least one animal and at least one vegetable foodstuff by two of the following methods on different meal occasions:

roasting (e.g. animal on stick over fire)

hungi (e.g. pit cooker)

boiling

grilling/frying (e.g. on rocks in fire)

sufficiently cook foodstuffs to destroy potential parasites and other organisms (e.g. for roasting, cooked right through)

not destroy the foodstuff through burning or over cooking

preserve at least one animal and at least one vegetable foodstuff (quantity sufficient for at least two separate survival meals (i.e. half rations) by two of the following methods:

drying

smoking

salting.

Assessment is to include attention that maggot or bacterial infestation does not spoil the foodstuff during curing or that the food is not actually cooked in the case of smoking. The preserved foodstuff should not suffer deterioration for two days (minimum) after curing, and must then be consumed by the survivor as part of their survival diet.

Consistency in performance

Competency must be demonstrated at least once in the test procedure for unknown flora, and as detailed, over a range of occasions for cooking and preserving that could be expected in a survival situation.

Context of and specific resources for assessment

Context of assessment

Competency must be assessed in a simulated workplace environment.

While a person can demonstrate the technical ability to cook and preserve foodstuffs, doing so in a survival situation is crucial; consequently it is recommended that holistic assessment be conducted with other associated survival units.

Assessment under simulated survival conditions should include:

food restrictions (food should be restricted to half the recommended daily caloric intake)

the absence of normal living conditions and amenities such as showers, beds and bedding (warmth to be provided by fire), kitchens etc. with the attendant levels of personal discomfort and fatigue

a significant period of time - the recommendation is four days.

Specific resources for assessment

Access to suitable assessment area.

Guidance information for assessment

Information that will assist or guide assessment will be written during Phase II of the Review of the PUA00 Public Safety Training Package.

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.

This describes the essential skills and knowledge and their level, required for this unit.

Required Skills

cook

Required Knowledge

fire safety

food testing procedures

recognition of edible plants

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 in the Performance Criteria is detailed below.

Foodstuffs may include

Animals:

land-animals

amphibians

birds/fowl

aquatic animals

Vegetables

Testing procedures may include

Irritation to skin, lips or mouth

Smell

Taste tests

Excising harmful components may include

Removing dangerous glands

Removing venom sacks (snake)

Improvised cooking techniques may include

Boiling (e.g. in drum or can)

Grilling/frying (e.g. on rocks in fire)

Hungi (e.g. pit cooker)

Roasting (e.g. animal on stick over fire)

Improvised preserving techniques may include

Corning

Drying

Salting

Smoking

Harmful organisms may include

Bacteria (e.g. mould)

Maggots

Energy management techniques may include

Keeping cool enough whether resting or working to avoid perspiration

Loosening clothing and enabling air flow while avoiding sunburn

Maximising physical effort during cool of night

Minimal talking

Minimising physical effort during heat of the day

No smoking

Optimising cooling effect of shelter (e.g. through opening to breezes)

Rule of thumb: no eating if there is no water

Slow and deliberate nasal breathing

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
Testing procedures are applied to unknown vegetable flora to identify their fitness for consumption 
Harmful components of animal and vegetable foodstuffs are excised 
Animal and vegetable foodstuffs are prepared for consumption using improvised cooking techniques, to ensure items are sufficiently cooked to reduce the chances of acquiring parasites and germs 
Improvised preserving techniques are applied to animal and vegetable foodstuffs to allow long term storage, to ensure that potentially harmful organisms do not spoil the foodstuff 
Energy management techniques are implemented to minimise unnecessary wastage 
Foodstuffs are rationed in accordance with survival requirements 

Forms

Assessment Cover Sheet

PUADEFSU007B - Preserve and cook foodstuffs 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

PUADEFSU007B - Preserve and cook foodstuffs 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: