Unit of competency Outline

Date retreived
22/07/2026 1:12 PM AWST

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Select, set up and operate a temporary or overnight site

Select, set up and operate a temporary or overnight site

Unit of competency
National Code
SISOFLD003
State Code
OBF38
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
11/09/2019
View on TGA
State Implementation and Classification
Approved Date
13/12/2019
Field of Education
092101 - Sport And Recreation Activities
Original Release Date
13/12/2019
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to select, set up, operate and dismantle a temporary or overnight site used during any type of outdoor recreation activity. Temporary sites include those used for rest and meal stops, and overnight camping. It requires the ability to pre-plan operational logistics for sites including menu planning for participants.This unit applies to any type of organisation that delivers outdoor recreation activities including commercial, not-for-profit and government organisations.It applies to leaders and support staff who work independently in the field using discretion and judgement to manage operational logistics and risk.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select site.
  • 1.1. Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
  • 1.2. Obtain information on available sites within operational zone of outdoor recreation activities.
  • 1.3. Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
  • 1.4. Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.
2. Plan outdoor menus.
  • 2.1. Plan nutritionally-balanced menus, taking account of activity and participant factors.
  • 2.2. Identify special requests and ensure special meals are provided for those with special dietary requirements.
  • 2.3. Identify food safety hazards involved in storing, preparing and serving planned meals; assess risks, and take action to eliminate or minimise them.
3. Select and pack equipment and resources.
  • 3.1. Select catering equipment according to food preparation and service requirements.
  • 3.2. Select shelter equipment to meet participant needs and anticipated weather conditions.
  • 3.3. Obtain food, beverage, water and other resources to meet requirements for the stay.
  • 3.4. Complete pre-departure safety and serviceability checks on equipment.
  • 3.5. Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.
4. Set up site.
  • 4.1. Assess site, identify hazards and take measures to minimise risk of injury.
  • 4.2. Identify sources of supplementary natural water and treat, as required, for human consumption.
  • 4.3. Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.
  • 4.4. Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.
5. Operate and dismantle temporary site.
  • 5.1. Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.
  • 5.2. Prepare and serve food using safe and hygienic food preparation and handling practices.
  • 5.3. Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.
  • 5.4. Clean, dismantle, pack and store equipment and resources.
  • 5.5. Remove waste from site where disposal facilities are unavailable.
  • 5.6. Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.
No information
No information
Replaces
State Code National Code Title Type
D6429 SISOOPS202A Use and maintain a temporary or overnight site Unit of competency