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

SISOSKI201A Mapping and Delivery Guide
Demonstrate alpine skiing skills downhill on beginner terrain

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency SISOSKI201A - Demonstrate alpine skiing skills downhill on beginner terrain
Description This unit describes the performance outcomes, skills and knowledge required to participate in downhill alpine skiing. This unit focuses on the demonstration of alpine skiing, downhill on beginner terrain at a snowsport area using a range of techniques.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to those working as assistant ski coaches or instructors under supervision, in a variety of controlled conditions, such as set ski trails at resorts or green runs at snowsport areas .This unit may also apply to those working as support staff at lodges and resorts, those working for private outdoor adventure companies who run ski camps and holidays.This unit also applies to outdoor recreation leaders working for outdoor education or adventure providers, volunteer groups, not for profit organisations or government agencies.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Nil
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: Plan for an alpine skiing activity.
  • Identify and plan food and water requirements according to principles of nutrition and the conditions of the activity.
  • Identify an appropriate activity site or location after consideration of contextual issues.
  • Identify possible hazards associated with the activity.
  • Access relevantsources to interpret weather and environmental information.
  • Comply with relevantlegislation and organisational policies and procedures as specified by the supervisor.
       
Element: Select appropriate equipment.
  • Select suitable equipment according to design and or construction features and contextual issues, and check that it is in good working order.
  • Adjust and fit equipment, according to manufacturer's specification, to ensure comfort and safety.
  • Select personal clothing for activity and identify the design and or construction features that make it appropriate.
       
Element: Demonstrate alpine skiing skills.
  • Demonstrate a degree of balance, movement and confidence.
  • Execute a gliding wedge, wedge turn and linked wedge in alpine skiing techniques showing effective usage of planes of movement.
  • Apply speed control whilst traversing and using the shape of the turn.
  • Approach hazards safely and minimise risks to self and group where possible.
  • Take measures to guard personal safety and safety of others whilst skiing.
       
Element: Evaluate alpine skiing activity.
  • Evaluate relevant aspects of the activity.
  • Identify improvements for future alpine skiing experiences.
       


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.

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:

applies relevant process to plan equipment and supply requirements appropriate to the conditions and duration of the alpine skiing activity

follows written and verbal instructions from leader to accurately apply knowledge and demonstrate alpine skiing techniques, such as a gliding wedge

practices a range of appropriate alpine skiing skills, such as basic gliding wedge turns, while maintaining balance and control

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 downhill alpine skiing on beginner terrain that reflects local conditions and is of sufficient duration to demonstrate competency and consistency of performance.

Assessment must also ensure access to:

resources and information, such as principles of nutrition and weather sources, to accurately plan and prepare for the alpine skiing activity

a suitable snowsport location with beginner terrain, such as green runs, for basic alpine skiing skills to be demonstrated

a qualified leader or supervisor

equipment such as alpine skis, poles, bindings, boots, suitable clothing, goggles, backpack or bumbag, and food and water.

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:

observation of the planning and review process with evidence of reference to resources

oral and or written questioning to assess knowledge on alpine skiing strategies and techniques

observation of safe participation and demonstration of alpine skiing skills, such as using a gliding wedge to speed control

third-party reports from a supervisor detailing performance.

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

SISONAV201A Navigate in tracked or easy untracked areas

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.

Required skills

literacy skills to analyse and interpret weather and environmental information

planning and organising skills to allocate and select relevant food, water, clothing and equipment for the alpine skiing activity

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

problem-solving skills to select appropriate techniques

first aid and emergency response skills appropriate to the location to enable initial response to emergencies and personal health care.

Required knowledge

relevant legislation and organisational policies and procedures to enable safe conduct and legal access

minimal impact codes to ensure protection of environment

equipment types, characteristics and technology used for alpine skiing, the advantages and disadvantages of the range of equipment provided by supervisor, and factors affecting appropriate selection of equipment

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

basic alpine skiing techniques, and when and how to use them

principles of nutrition to maintain health and energy during activity

basic 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.

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

cooking methods.

Principles of nutrition may include:

food groups

dietary guidelines

essential nutrients

intake of nutrients

balanced diet

food preparation

individual food requirements and allergies.

Contextual issues may include:

weather conditions, including times

season

transport

location

trip distance and duration

group objectives

group size.

Hazards may include:

temperature extremes

slippery or unstable terrain

dangerous animals and insects

stinging trees and nettles

dense vegetation

group management hazards.

Relevant sources may include:

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

event warnings

river heights

synoptic charts

high and low tides.

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

code of ethics

alpine responsibility code.

Equipment may include:

alpine skis

poles

ski boots

ski bindings

backpack or bumbag

clothing and footwear

sunglasses or goggles

safety and first aid equipment.

Comfort and safety may include:

ski length appropriate to skier's ability, height and weight

ski boot type appropriate for beginner skier

ski bindings have a Deutsches Institute fur Normung (DIN) range suitable for beginner skier

ski poles appropriate to the body size of a trainee.

Terrain may include:

steepness of slope

run out

gentle to moderate

controlled environment.

Gliding wedge may include:

controlling of speed

V shaped position

centred stance in relation to the fore, aft and lateral planes

looking at the terrain ahead.

Wedge turn may include:

using one ski to slowly stop

centred and athletic skiing stance in relation to the fore and aft plane of movement

rotational, lateral and vertical planes of movement.

Linked wedge may include:

linking successive wedge turns

transference of pressure from ski to ski.

Planes of movement may include:

steering movements that originate in the lower body of the legs

lateral balance and edging skills for basic wedge Christie turns

flexion and extension for wedge turns.

Speed control may include:

stopping

slowing down

speeding up.

Shape of the turn may include:

medium radius turns

long radius turns

traverses.

Risks may include:

hypothermia

heat exhaustion

injuries

exhaustion

lost party or party member

equipment and course failure.

Measures may include:

safe falling

speed

observation of winter weather conditions and terrain

adequate clothing

fluid and food intake

complying with all snowsport area signs and regulations.

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

instructional content

instructional technique

assessment technique

group feedback

directing techniques

rescue techniques employed.

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
Identify and plan food and water requirements according to principles of nutrition and the conditions of the activity. 
Identify an appropriate activity site or location after consideration of contextual issues. 
Identify possible hazards associated with the activity. 
Access relevantsources to interpret weather and environmental information. 
Comply with relevantlegislation and organisational policies and procedures as specified by the supervisor. 
Select suitable equipment according to design and or construction features and contextual issues, and check that it is in good working order. 
Adjust and fit equipment, according to manufacturer's specification, to ensure comfort and safety. 
Select personal clothing for activity and identify the design and or construction features that make it appropriate. 
Demonstrate a degree of balance, movement and confidence. 
Execute a gliding wedge, wedge turn and linked wedge in alpine skiing techniques showing effective usage of planes of movement. 
Apply speed control whilst traversing and using the shape of the turn. 
Approach hazards safely and minimise risks to self and group where possible. 
Take measures to guard personal safety and safety of others whilst skiing. 
Evaluate relevant aspects of the activity. 
Identify improvements for future alpine skiing experiences. 

Forms

Assessment Cover Sheet

SISOSKI201A - Demonstrate alpine skiing skills downhill on beginner terrain
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

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Assessor name:

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Assessment Record Sheet

SISOSKI201A - Demonstrate alpine skiing skills downhill on beginner terrain

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: