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. |
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 marine regulations. |
Organisational policies and procedures may include: | occupational health and safety use and maintenance of equipment communication protocols emergency and safety procedures minimal impact codes camp fire regulations code of ethics. |
Relevant sources may include: | Bureau of Meteorology media land managers or agencies coastal patrol or coastguard volunteer marine rescue local knowledge. |
Weather and environmental information may include: | satellite images daily and weekly forecasts maximum and minimum temperatures weather warnings event warnings river levels synoptic charts high and low tide predictions. |
Hazards may include: | temperature extremes slippery or unstable terrain dangerous animals and insects stinging trees and nettles dense vegetation group management hazards slippery or unstable shore poor posture, poor technique poor carrying techniques loose or insecure craft when being transported. other craft. |
Contingency plan may include: | alternate routes exit points spare equipment in case of delay, loss, illness, injury or damage. |
Risks may include: | hypothermia heat exhaustion injuries exhaustion lost party or party member equipment failure. |
Equipment may include: | personal flotation device paddle with leash spray deck wet suit or wet weather gear ropes tie down straps safety and first aid equipment pumps sponges paddle float. |
Safety and rescue equipment include: | tow lines pumps or bailers paddle float sponge communication equipment: flares radios waterproofed mobile phones V sheets Emergency positioning indicating radio beacon - EPIRB |
Embark and disembark may include: | off beaches jetties and pontoons in tidal current in small surf. |
Strokes may include: | forward and reverse J sweep draw support |
Paddling techniques may include: | use of trunk rotation correct posture use of leg drive hand placement on paddle blade placement in water blade depth in water paddle blade angle throughout stroke paddle entry and exit points movement of top hand through the stroke lean or edge of the craft smooth transfer between different strokes edging or leaning. |
Moderate to difficult sea conditions may include: | areas of exposed coastline with currents, difficult landings, or open crossings open crossings with wind speeds of 17-21 knots wave heights of at least 1.0metre surf up to 2.0metres distances beyond 4 nautical miles from the nearest shore. |
Navigation techniques may include: | using a sea chart reading charts on open water calculating times and distances for the legs of a sea kayaking trip allowing for sea conditions taking navigational fixes from known landmarks using a chart and compass understanding of transits and distances off following a bearing, and allowing for sea conditions. |
Roll techniques may include: | sweep brace C to C Pawlatta or extended paddle |
Deep water rescue procedures may include: | capsize and rescues, as rescuer and rescuee towing a rescuee with and without support being towed as a rescuee rolling paddle float rescue. |
Relevant aspects may include: | objectives planning process activity site weather equipment selection clothing selection food selection instructional content instructional technique directing techniques rescue techniques employed. |