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

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What an assessment for SISOFLD003 must cover

71 assessable components: 5 elements (22 performance criteria), 6 performance evidence and 38 knowledge evidence requirements, plus 5 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Select site.

1.1Obtain information to determine preferences, expectations and needs of participants that relate to food and shelter.
1.2Obtain information on available sites within operational zone of outdoor recreation activities.
1.3Pre-select and book site, if required, to meet participant needs and operational requirements of activity.
1.4Where no designated area exists, select site for comfort, safety, minimal environmental impact and in compliance with land management requirements.

2 Plan outdoor menus.

2.1Plan nutritionally-balanced menus, taking account of activity and participant factors.
2.2Identify special requests and ensure special meals are provided for those with special dietary requirements.
2.3Identify 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.

3.1Select catering equipment according to food preparation and service requirements.
3.2Select shelter equipment to meet participant needs and anticipated weather conditions.
3.3Obtain food, beverage, water and other resources to meet requirements for the stay.
3.4Complete pre-departure safety and serviceability checks on equipment.
3.5Pack equipment and resources according to route terrain, perishability of food, and access requirements during activity.

4 Set up site.

4.1Assess site, identify hazards and take measures to minimise risk of injury.
4.2Identify sources of supplementary natural water and treat, as required, for human consumption.
4.3Set up site facilities for shelter, catering, and waste disposal according to land management requirements for minimal environmental impact.
4.4Arrange shelter appropriate for prevailing weather and conditions and to ensure comfort and safety.

5 Operate and dismantle temporary site.

5.1Brief participants on site behaviour, safe zones, boundaries, waste disposal and sanitation practices.
5.2Prepare and serve food using safe and hygienic food preparation and handling practices.
5.3Operate temporary site equipment, monitor and assist participants’ use to maintain comfort, safety and hygiene.
5.4Clean, dismantle, pack and store equipment and resources.
5.5Remove waste from site where disposal facilities are unavailable.
5.6Leave site in original or improved condition; note and report any site problems to relevant personnel or authorities.

Performance evidence

plan for the provision of meals which meet the daily fluid, nutritional and energy requirements of participants for the duration of one activity
select, set up and operate a temporary rest and meal stop on two occasions
select, set up and operate an overnight camp site, which has no permanent facilities, on at least one occasion
during all temporary stops, consistently: manage the safety of the site for participants
during all temporary stops, consistently: ensure compliance of self and participants with minimal environmental practices
during all temporary stops, consistently: ensure food safety practices are implemented for handling and storage of food and for cleaning catering equipment.

Knowledge evidence

factors that affect the selection of meal and camping sites: location in relation to activity site
factors that affect the selection of meal and camping sites: current weather and environmental conditions
factors that affect the selection of meal and camping sites: land management requirements sufficient to know: where meal and camping stops are allowed and under what conditions
factors that affect the selection of meal and camping sites: land management requirements sufficient to know: how to obtain and maintain permits or permissions
factors that affect the selection of meal and camping sites: preferences, expectations and needs of: different types of consumer groups that participate in outdoor recreation activities
factors that affect the selection of meal and camping sites: preferences, expectations and needs of: the particular participant group
factors that affect the selection of meal and camping sites: availability of: food preparation and service facilities
factors that affect the selection of meal and camping sites: availability of: toilet and washing facilities
factors that affect the selection of meal and camping sites: availability of: space to set up all facilities and sufficient space from other users
factors that affect the selection of meal and camping sites: availability of desirable environmental features: level ground with good drainage
factors that affect the selection of meal and camping sites: availability of desirable environmental features: shade
factors that affect the selection of meal and camping sites: availability of desirable environmental features: shelter from sun and wind
factors that affect the selection of meal and camping sites: availability of desirable environmental features: natural water supplies
hazards associated with meal and camping sites and methods used to manage associated risks: slippery or unstable terrain
hazards associated with meal and camping sites and methods used to manage associated risks: natural and man-made debris
hazards associated with meal and camping sites and methods used to manage associated risks: unstable trees and tree branches
hazards associated with meal and camping sites and methods used to manage associated risks: spiders, insects, snakes and fauna
hazards associated with meal and camping sites and methods used to manage associated risks: changing environmental conditions such as storm, snow, flood and bush fire
specific to meal and camp sites, practices used to manage minimal environmental impact: following pre-determined access routes to transport participants and equipment
specific to meal and camp sites, practices used to manage minimal environmental impact: keeping to marked tracks or routes to access natural features, and temporary or permanent facilities
specific to meal and camp sites, practices used to manage minimal environmental impact: using appropriate methods for general and human waste disposal
specific to meal and camp sites, practices used to manage minimal environmental impact: managing fires, including requirements when total fire ban days are invoked
features, set up and operation of typical shelter and other equipment, and appropriateness for different weather conditions: tents
features, set up and operation of typical shelter and other equipment, and appropriateness for different weather conditions: bivvies
features, set up and operation of typical shelter and other equipment, and appropriateness for different weather conditions: swags
features, set up and operation of typical shelter and other equipment, and appropriateness for different weather conditions: bedding and sleeping bags
features, set up and operation of typical shelter and other equipment, and appropriateness for different weather conditions: tables, chairs
features, set up and operation of typical shelter and other equipment, and appropriateness for different weather conditions: lighting
for the selection, preparation and service of food: basic principles of nutrition sufficient to know the food groups, source of nutrients and the basis of a balanced meal plan
for the selection, preparation and service of food: specific to the particular type of outdoor recreation activity, daily fluid and energy requirements of participants and any local environmental conditions which impact
for the selection, preparation and service of food: meaning of food allergy and food intolerance, and basic understanding of consequences of exposure to or consumption of untolerated food
for the selection, preparation and service of food: food preparation methods for a range of meals typically available at meal and camp stops
for the selection, preparation and service of food: food safety practices for handling and storing a range of food types typically available at meal and camp stops; and those for cleaning food preparation and service equipment
for the selection, preparation and service of food: features, set up and operation of food preparation equipment typically used at meal and camp stops
methods used to treat natural water for human consumption
safe manual handling techniques used to avoid injury when shifting and packing equipment
importance of loading equipment and supplies for: even weight distribution and load balance particular to the transportation mode and terrain (vehicle, vessel, watercraft, cycle, horse etc.)
importance of loading equipment and supplies for: easy access at relevant time during activities.

Foundation skills

Reading skills: interpret sometimes unfamiliar and potentially complex information about participant characteristics and land management requirements.
Writing skills: use fundamental sentence structure to complete pre-departure safety and serviceability forms that require factual information.
Oral communications skills: provide clear and unambiguous instructions to participants using language and terms easily understood; ask open and closed probe questions and actively listen to determine participants’ understanding of instructions.
Numeracy skills: calculate and load correct quantities of equipment and resources.
Teamwork skills: pro-actively and cooperatively work within teams of activity leaders and support staff to organise logistics, solve operational problems and deliver a quality experience to participants.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SISOFLD003

What does an assessment tool for SISOFLD003 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SISOFLD003 needs to address all 71 unit components: 5 elements with 22 performance criteria, 6 performance evidence requirements, 38 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SISOFLD003?

Auditori pulls the current release of SISOFLD003 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SISOFLD003 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SISOFLD003 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SISOFLD003, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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