Elements and Performance Criteria

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.

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