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Evidence Guide: DEFSU009B - Trap and kill animals in a survival situation

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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DEFSU009B - Trap and kill animals in a survival situation

What evidence can you provide to prove your understanding of each of the following citeria?

Trap animals

  1. Animal sign is identified and habits are interpreted in order to develop a capture plan
  2. Bait attractive to the targeted animal/s is acquired
  3. Traps are created from natural resources
  4. Traps are deployed on likely animal travel routes and are camouflaged to prevent suspicion
  5. Traps are checked regularly for captured animals
Animal sign is identified and habits are interpreted in order to develop a capture plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bait attractive to the targeted animal/s is acquired

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Traps are created from natural resources

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Traps are deployed on likely animal travel routes and are camouflaged to prevent suspicion

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Traps are checked regularly for captured animals

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter animals

  1. Slaughter process is prepared
  2. Slaughter method is determined to minimise the hazards to the slaughterer
  3. Slaughter is conducted humanely
  4. Carcase is skinned (or plucked)
  5. Carcase is hung for butchering
  6. Carcase is butchered
  7. Offal is inspected for signs of disease
  8. Excised meat is protected to minimise exposure to the elements
  9. Hygiene of the slaughterer and carcase are maintained during slaughter operations
Slaughter process is prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter method is determined to minimise the hazards to the slaughterer

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Slaughter is conducted humanely

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is skinned (or plucked)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is hung for butchering

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carcase is butchered

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Offal is inspected for signs of disease

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Excised meat is protected to minimise exposure to the elements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hygiene of the slaughterer and carcase are maintained during slaughter operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Assessment must confirm the ability to:

construct, site, set and camouflage 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

ensure own safety

efficiently despatch the slaughter

excise offal and cuts of meat without rupturing the animal's internal organs (e.g. intestine, bladder) and spoiling the meat

examine carcases for disease and parasites.

Consistency in performance

Competency must be demonstrated over time in a range of activities 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 capture and kill animals, doing so in a survival situation is crucial; consequently it is strongly 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 an assessment area, animals for slaughter and a knife.

Required Skills and Knowledge

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

Required Skills

construct traps and snares

handle knives safely

site traps and snares

Required Knowledge

animal habits

animal signs

basic animal anatomy

flesh

offal

hazards associated with animals

occupational health and safety

Range Statement

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.

Animals may include

Amphibians (crocodile, turtle, tortoise)

Fowl

Kangaroo/wallaby

Quadrupeds (cattle, sheep, goat, horse, donkey, camel, pig, dog, cat, rabbit)

Animal sign includes

Droppings

Fur/feathers

Hides

Scent

Tracks

Habits include

Drinking

Eating

Foraging

Mating

Sleeping/resting

Capture plan includes

Height at which the trap should be set

Location of the trap

Means of attraction

Type of trap that should be employed

Bait may include

Animal scraps

Attractive items

Flora

Grubs

Worms

Traps may include

A frame

Deadfall

Fig 4

Simple snare

Natural resources may include

Improvised string

Sticks

Preparing for the slaughter process

Immobilisation

Pre-slaughter 'knock'

Placement of receptacles for blood

Movement to slaughter area

Slaughter methods may include

Bleed

Club

Knife thrust

Strangulation

Hazards to the slaughterer may include

Bites

Scratches

Humane slaughter includes ensuring

Minimum stress for the animal

Safety of the slaughterer

Butchering the carcase includes

Excising edible portions (dressing) of meat

Removing internal organs

Offal may include

Gut

Heart

Kidney

Liver

Lung

Disease may include

Cheesy glands

Hydatid infection

Worm burden

Protecting excised meat may include

Covering with moist cloth or bark

Hanging in a shaded location

Hanging near or above a small smouldering fire (without cooking)

Raising clear of ground

Elements include

Fly-blowing

Scavenging animals

Sun