List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Analyse the project brief | 1.1 | Applicable work health and safety (WHS), legislative and organisational requirements relevant to designing for hospitality environments are verified and complied with |
| | 1.2 | Project brief is reviewed, confirmed and clarified with client |
| | 1.3 | Key requirements for the project are assessed and confirmed and constraints determined |
| | 1.4 | Resources are selected appropriate to work requirements and checked for operational effectiveness |
| | 1.5 | Communication with others in the design project is established and maintained |
| | 1.6 | Relevant research is conducted to gain all information which may be used to inform the design process |
| | 1.7 | All required information is accessed and interpreted to inform the design process |
2 | Conduct project research | 2.1 | Site analysis is conducted to assess the requirements of the spaces requiring work |
| | 2.2 | Intended function of the space is ascertained from the client |
| | 2.3 | Contextual information relating to the brief is researched and evaluated |
| | 2.4 | Functional and planning issues are determined specific to the site and client requirements |
| | 2.5 | Issues relating to the hospitality environment are identified and their implications for the design project determined |
| | 2.6 | Research material is organised and presented in the form of a design proposal |
| | 2.7 | Project is planned to make effective use of time and available resources |
3 | Develop design concepts | 3.1 | Multiple ideas and concepts are generated in a creative and diverse manner that is sympathetic to the design brief |
| | 3.2 | Concepts are presented through sketches, mood boards, concept boards and concept models |
| | 3.3 | Viability of concepts are assessed in conjunction with others |
| | 3.4 | Environmental aspects of the project are assessed and design concepts reviewed to ensure maximum energy efficiency is achieved in solution |
| | 3.5 | Access issues relating the project are identified and addressed in design solution |
4 | Design the space | 4.1 | Ideas are translated into 3-D space satisfying functional criteria |
| | 4.2 | Evidence of 3-D notions are explored through modelling |
| | 4.3 | Idea with the greatest potential for success is presented to promote the design's acceptance using both 2-D and 3-D representations |
| | 4.4 | Client feedback is sought, amendments are agreed to and recorded, and ideas are revised and refined |
| | 4.5 | A materials palette is selected to enhance spatial ideas |
| | 4.6 | Design is modified in response to critical feedback without losing integrity of the design intention |
| | 4.7 | Ideas are translated into 3-D space satisfying functional criteria |
5 | Revise and refine solution | 5.1 | Ergonomic and anthropometric principles are assessed in respect to the space and the intended products |
| | 5.2 | Spatial planning is further revised and resolved in response to client feedback |
| | 5.3 | Materials, colours, finishes, fixtures and fittings are selected appropriate to the concept and brief parameters |
| | 5.4 | Feedback is received through consultation with the client and incorporated into design solution |
6 | Prepare a fully rendered client presentation | 6.1 | Resource requirements are identified for presentation |
| 6.2 | Final design solution is communicated effectively and creatively using a range of techniques and media |
| | 6.3 | Documentation drawings and material selections are prepared that are consistent with, and that best communicate, the design intent |
| | 6.4 | Work is completed to plan and within brief constraints |
| | 6.5 | Client feedback and response is analysed to determine success in achieving client satisfaction |
| | 6.6 | Own performance in the design process is examined to identify strengths and weaknesses |
| | 6.7 | Areas for improvement are identified |
Follow work instructions, operating procedures and inspection processes to:
minimise the risk of injury to self or others
prevent damage to goods, equipment and products
maintain required production output and product quality
Design for a multi-purpose hospitality site to provide the client with creative solutions that satisfy the design brief effectively applying design elements and principles
Use mathematical ideas and techniques to correctly complete measurements, make calculations, estimate material requirements and cost work
Communicate ideas and information to enable confirmation of work requirements and specifications, presentation of design/colour concepts, the reporting of work outcomes and problems
Establish a personal work methodology
Visualise 2-D notions into 3-D space and form
Manipulate a range of relevant computer software programs
Display critical evaluation skills, creativity, innovation, research skills and independent thinking
Experiment in both the planning of projects and methods of execution
Present design ideas
Initiate new ideas and work techniques
Avoid backtracking, work flow interruptions or wastage
Work with others and in a team by recognising dependencies and using cooperative approaches to optimise work flow and productivity
State or territory WHS legislation, regulations, standards and codes of practice relevant to the full range of processes for designing for hospitality spaces
Organisational and site standards, requirements, policies and procedures for designing for hospitality spaces
Australian Standards and the Building Code of Australia (BCA)
Environmental protection requirements
Established communication channels and protocols
Relevant problem identification and resolution
Elements and principles of design including liveability and accessibility
Creativity and artistic relevance
Ergonomics, anthropometrics, proxemics and aesthetic values
Types of equipment and procedures for their safe use, operation and maintenance
Characteristics of materials, products and defects
Relevant computer programs
Design themes and design development
Colours, furnishings and decorations
Sketching and drawing techniques to architectural drawing standards
Procedures for the recording, reporting and maintenance of workplace records and information
Appropriate mathematical procedures for estimation and measurement
Regulations, conditions and variables relating to the specific commercial context
Assessors must:
hold training and assessment competencies as determined by the National Skills Standards Council (NSSC) or its successors
have vocational competency in the furnishing industry at least to the level being assessed with broad industry knowledge and experience, usually combined with a relevant industry qualification
be familiar with the current skills and knowledge used and have relevant, current experience in the furnishing industry.
Assessment methods must confirm consistency of performance over time rather than a single assessment event and in a range of workplace relevant contexts.
Assessment must be by observation of relevant tasks with questioning on underpinning knowledge and, where applicable, multimedia evidence, supervisor’s reports, projects and work samples.
Assessment is to be conducted on single units of competency or in conjunction with other related units of competency. Foundation skills are integral to competent performance in the unit and should not be assessed separately.
Assessment must occur on the job or in a workplace simulated facility with relevant process, equipment, materials, work instructions and deadlines.
Access is required to materials, equipment and specifications relevant to designing for hospitality environments.