Competency Standard UNIT TITLE: PERFORM BASIC FIRST AID PROCEDURES NOMINAL HOURS: 25 hours D1.HRS.CL1.12 D1.HOT.CL1.12 D2.TCC.CL1.15 UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to perform basic first aid procedures in a range of settings within the in the hotel and travel industries workplace context. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Assess the situation Unit Variables 1.1 Identify physical hazards to own and others’ The Unit Variables provide advice to interpret the and context of this unit of competence, health and safety allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. 1.2 Minimise immediate risk to self and health and safety of the casualty by controlling This unit applies to performing basic first aid procedures within the labour divisions of the hotel hazard/s in accordance with accepted and travel industries and may include: practice Front Office 1.3 Assess casualty’s vital signs and physical Housekeeping condition in accordance with accepted Food and Beverage Service practice. Food Production Element 2: Apply basic first aid techniques Travel Agencies 2.1 Provide first aid management in accordance with established first aid procedures and Tour Operation. available resources and equipment Physical hazards may include: 2.2 Monitor casualty’s condition and respond to Workplace hazards, e.g. Machinery, vehicles, environment the casualty’s condition in accordance with accepted aid principles and enterprise Hazards associated with casualty management processes, such as being bitten, confused guidelines casualty becomes violent
Competency Standard UNIT TITLE: PERFORM BASIC FIRST AID PROCEDURES NOMINAL HOURS: 25 hours UNIT NUMBER: D1.HRS.CL1.12 D1.HOT.CL1.12 D2.TCC.CL1.15 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to perform basic first aid procedures in a range of settings within the in the hotel and travel industries workplace context. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Assess the situation 1.1 Identify physical hazards to own and others’ health and safety 1.2 Minimise immediate risk to self and health and safety of the casualty by controlling hazard/s in accordance with accepted practice 1.3 Assess casualty’s vital signs and physical condition in accordance with accepted practice. Element 2: Apply basic first aid techniques 2.1 Provide first aid management in accordance with established first aid procedures and available resources and equipment 2.2 Monitor casualty’s condition and respond to the casualty’s condition in accordance with accepted aid principles and enterprise guidelines Unit Variables The Unit Variables provide advice to interpret the and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to performing basic first aid procedures within the labour divisions of the hotel and travel industries and may include: Front Office Housekeeping Food and Beverage Service Food Production Travel Agencies Tour Operation. Physical hazards may include: Workplace hazards, e.g. Machinery, vehicles, environment Hazards associated with casualty management processes, such as being bitten, confused casualty becomes violent
AM_Perform_basic_first_aid_proc_refined.docx