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Evidence Guide: SISOFLD003 - Select, set up and operate a temporary or overnight site

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!

From the Wiki University

 

SISOFLD003 - Select, set up and operate a temporary or overnight site

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

Select site.

  1. Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
  2. Obtain information on available sites within operational zone of outdoor recreation activities.
  3. Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
  4. Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain information on available sites within operational zone of outdoor recreation activities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-select and book site, if required, to meet participant needs and operational requirements of activity.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan outdoor menus.

  1. Plan nutritionally-balanced menus, taking account of activity and participant factors.
  2. Identify special requests and ensure special meals are provided for those with special dietary requirements.
  3. Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.
Plan nutritionally-balanced menus, taking account of activity and participant factors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify special requests and ensure special meals are provided for those with special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and pack equipment and resources.

  1. Select catering equipment according to food preparation and service requirements.
  2. Select shelter equipment to meet participant needs and anticipated weather conditions.
  3. Obtain food, beverage, water and other resources to meet requirements for the stay.
  4. Complete pre-departure safety and serviceability checks on equipment.
  5. Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.
Select catering equipment according to food preparation and service requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select shelter equipment to meet participant needs and anticipated weather conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain food, beverage, water and other resources to meet requirements for the stay.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete pre-departure safety and serviceability checks on equipment.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up site.

  1. Assess site, identify hazards and take measures to minimise risk of injury.
  2. Identify sources of supplementary natural water and treat, as required, for human consumption.
  3. Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.
  4. Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.
Assess site, identify hazards and take measures to minimise risk of injury.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify sources of supplementary natural water and treat, as required, for human consumption.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and dismantle temporary site.

  1. Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.
  2. Prepare and serve food using safe and hygienic food preparation and handling practices.
  3. Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.
  4. Clean, dismantle, pack and store equipment and resources.
  5. Remove waste from site where disposal facilities are unavailable.
  6. Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.
  7. Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
  8. Obtain information on available sites within operational zone of outdoor recreation activities.
  9. Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
  10. Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
  11. Plan nutritionally-balanced menus, taking account of activity and participant factors.
  12. Identify special requests and ensure special meals are provided for those with special dietary requirements.
  13. Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.
Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and serve food using safe and hygienic food preparation and handling practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, dismantle, pack and store equipment and resources.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove waste from site where disposal facilities are unavailable.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain information on available sites within operational zone of outdoor recreation activities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-select and book site, if required, to meet participant needs and operational requirements of activity.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan nutritionally-balanced menus, taking account of activity and participant factors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify special requests and ensure special meals are provided for those with special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge