Unit of competency details

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DEF12V2

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DEF12V1

Primary release.

Elements describe the essential outcomes of a Unit of Competency.

Performance Criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the Range Statement. Assessment of performance is to be consistent with the Evidence Guide.

ELEMENT 

PERFORMANCE CRITERIA 

1. Preserve and cook flora and fauna 

1.1 Testing procedures  are applied to unknown vegetable flora to identify their fitness for consumption

1.2 Harmful components of animal and vegetable foodstuffs  are excised 

1.3 Animal and vegetable foodstuffs are prepared for consumption using improvised cooking techniques , to ensure items are sufficiently cooked to reduce the chances of acquiring parasites and germs

1.4 Improvised preserving techniques  are applied to animal and vegetable foodstuffs to allow long term storage, to ensure that potentially harmful organisms  do not spoil the foodstuff

2. Manage food resources 

2.1 Energy management techniques  are implemented to minimise unnecessary wastage

2.2 Foodstuffs are rationed in accordance with survival requirements

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

Required Skills 

• cook

Required Knowledge 

• fire safety
• food testing procedures
• recognition of edible plants

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

Assessment must confirm the ability to:

• cook at least one animal and at least one vegetable foodstuff by two of the following methods on different meal occasions:
• roasting (e.g. animal on stick over fire)
• hungi (e.g. pit cooker)
• boiling
• grilling/frying (e.g. on rocks in fire)
• sufficiently cook foodstuffs to destroy potential parasites and other organisms (e.g. for roasting, cooked right through)
• not destroy the foodstuff through burning or over cooking
• preserve at least one animal and at least one vegetable foodstuff (quantity sufficient for at least two separate survival meals (i.e. half rations) by two of the following methods:
• drying
• smoking
• salting

Assessment is to include attention that maggot or bacterial infestation does not spoil the foodstuff during curing or that the food is not actually cooked in the case of smoking. The preserved foodstuff should not suffer deterioration for two days (minimum) after curing, and must then be consumed by the survivor as part of their survival diet.

Consistency in performance 

Competency must be demonstrated at least once in the test procedure for unknown flora, and as detailed, over a range of occasions for cooking and preserving 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 cook and preserve foodstuffs, doing so in a survival situation is crucial; consequently it is 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 suitable assessment area.

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.

Testing procedures  may include:

• Irritation to skin, lips or mouth
• Smell
• Taste tests

Foodstuffs  may include:

• Animals:

• land-animals
• amphibians
• birds/fowl
• aquatic animals

• Vegetables

Excising harmful components  may include:

• Removing dangerous glands
• Removing venom sacks (snake)

Improvised cooking techniques  may include:

• Boiling (e.g. in drum or can)
• Grilling/frying (e.g. on rocks in fire)
• Hangi (e.g. pit cooker)
• Roasting (e.g. animal on stick over fire)

Improvised preserving techniques  may include:

• Corning
• Drying
• Salting
• Smoking

Harmful organisms  may include:

• Bacteria (e.g. mould)
• Maggots

Energy management techniques  may include:

• Keeping cool enough whether resting or working to avoid perspiration
• Loosening clothing and enabling air flow while avoiding sunburn
• Maximising physical effort during cool of night
• Minimal talking
• Minimising physical effort during heat of the day
• No smoking
• Optimising cooling effect of shelter (e.g. through opening to breezes)
• Rule of thumb: no eating if there is no water
• Slow and deliberate nasal breathing