Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MSFKB4001 Mapping and Delivery Guide
Determine spatial planning considerations for kitchen design

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MSFKB4001 - Determine spatial planning considerations for kitchen design
Description
Employability Skills
Learning Outcomes and Application This unit of competency covers examining space requirements and usage patterns for kitchens and determining planning considerations for designs. Licensing, legislative or certification requirements may apply to this unit and relevant state/territory and local government agencies should be consulted to determine any necessary certification or licensing for undertaking kitchen and bathroom work. Access to construction sites requires certification of general induction training specified by the National Code of Practice for Induction for Construction Work (ASCC 2007).
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

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 work-related information resources.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Determine kitchen work and traffic flow patterns
  • Key work zones for kitchens are identified and prime activities and associated appliances determined
  • Traffic flow patterns and considerations for kitchen space are identified
  • Work triangle concepts are identified and applied to modern kitchen design
       
Element: Examine layout options
  • Location of services is identified and implications for relocation determined
  • Range of layout options and work and traffic flow implications are examined
  • Suitability of layout options for kitchen space are analysed and limitations and benefits determined
       
Element: Determine storage options
  • Storage requirements of kitchen work zones are identified
  • Storage options are examined for suitability to kitchen spaces and implications for design determined
  • Dimensions and space requirements of standard storage options are identified for design
       
Element: Assess kitchen ergonomic considerations
  • Basic principles of ergonomics are used to determine space planning implications
  • Requirements for working height are identified
  • Manual handling considerations for kitchen design are identified
  • Storage principles are considered to determine implications for design
  • Special considerations for children, older people and/or disabled people are taken into account, where applicable
       
Element: Examine requirements for kitchen appliances
  • Key appliances used in kitchens are identified and standard dimensions, clearances and required services determined
  • Manufacturer guidelines and statutory regulations regarding the placement and installation of appliances are identified and implications for design examined
  • Work space implications for appliances are analysed and implications for design determined
       
Element: Determine planning considerations for services
  • Regulations regarding the location of power outlets, lighting and electrical work undertaken are identified
  • Regulations regarding the location of plumbing outlets and plumbing work undertaken are identified
  • Regulations regarding the location of gas outlets and gas plumbing work undertaken are identified
  • Implications of service requirements on kitchen design are determined
  • Lighting sources are examined and requirements for kitchen design determined
       


Evidence Required

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

Determine kitchen work and traffic flow patterns

1.1

Key work zones for kitchens are identified and prime activities and associated appliances determined

1.2

Traffic flow patterns and considerations for kitchen space are identified

1.3

Work triangle concepts are identified and applied to modern kitchen design

2

Examine layout options

2.1

Location of services is identified and implications for relocation determined

2.2

Range of layout options and work and traffic flow implications are examined

2.3

Suitability of layout options for kitchen space are analysed and limitations and benefits determined

3

Determine storage options

3.1

Storage requirements of kitchen work zones are identified

3.2

Storage options are examined for suitability to kitchen spaces and implications for design determined

3.3

Dimensions and space requirements of standard storage options are identified for design

4

Assess kitchen ergonomic considerations

4.1

Basic principles of ergonomics are used to determine space planning implications

4.2

Requirements for working height are identified

4.3

Manual handling considerations for kitchen design are identified

4.4

Storage principles are considered to determine implications for design

4.5

Special considerations for children, older people and/or disabled people are taken into account, where applicable

5

Examine requirements for kitchen appliances

5.1

Key appliances used in kitchens are identified and standard dimensions, clearances and required services determined

5.2

Manufacturer guidelines and statutory regulations regarding the placement and installation of appliances are identified and implications for design examined

5.3

Work space implications for appliances are analysed and implications for design determined

6

Determine planning considerations for services

6.1

Regulations regarding the location of power outlets, lighting and electrical work undertaken are identified

6.2

Regulations regarding the location of plumbing outlets and plumbing work undertaken are identified

6.3

Regulations regarding the location of gas outlets and gas plumbing work undertaken are identified

6.4

Implications of service requirements on kitchen design are determined

6.5

Lighting sources are examined and requirements for kitchen design determined

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

Access and interpret kitchen information to determine limitations and benefits of different spatial planning options used in kitchen design to meet Liveable Housing Design Guidelines

Identify and apply ergonomic considerations and regulatory considerations for kitchen designs

Determine the implications of appliances, storage options and work patterns on kitchen designs, including intended use, features, manufacturers guidelines and installation requirements

Identify the range of services needed for a kitchen and relevant regulations and construction that impact on the design process

Use mathematical ideas and techniques to correctly complete measurements, calculate area and estimate material requirements

Communicate ideas and information to enable confirmation of work requirements and specifications and the reporting of work outcomes and problems, interpret basic plans and follow safety procedures

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

Features of kitchen components

Liveable Housing Design Guidelines

State or territory WHS legislation, regulations, standards and codes of practice relevant to kitchen designs

Characteristics of storage, appliance, lighting and service options

Relevant information resources

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1

Determine kitchen work and traffic flow patterns

1.1

Key work zones for kitchens are identified and prime activities and associated appliances determined

1.2

Traffic flow patterns and considerations for kitchen space are identified

1.3

Work triangle concepts are identified and applied to modern kitchen design

2

Examine layout options

2.1

Location of services is identified and implications for relocation determined

2.2

Range of layout options and work and traffic flow implications are examined

2.3

Suitability of layout options for kitchen space are analysed and limitations and benefits determined

3

Determine storage options

3.1

Storage requirements of kitchen work zones are identified

3.2

Storage options are examined for suitability to kitchen spaces and implications for design determined

3.3

Dimensions and space requirements of standard storage options are identified for design

4

Assess kitchen ergonomic considerations

4.1

Basic principles of ergonomics are used to determine space planning implications

4.2

Requirements for working height are identified

4.3

Manual handling considerations for kitchen design are identified

4.4

Storage principles are considered to determine implications for design

4.5

Special considerations for children, older people and/or disabled people are taken into account, where applicable

5

Examine requirements for kitchen appliances

5.1

Key appliances used in kitchens are identified and standard dimensions, clearances and required services determined

5.2

Manufacturer guidelines and statutory regulations regarding the placement and installation of appliances are identified and implications for design examined

5.3

Work space implications for appliances are analysed and implications for design determined

6

Determine planning considerations for services

6.1

Regulations regarding the location of power outlets, lighting and electrical work undertaken are identified

6.2

Regulations regarding the location of plumbing outlets and plumbing work undertaken are identified

6.3

Regulations regarding the location of gas outlets and gas plumbing work undertaken are identified

6.4

Implications of service requirements on kitchen design are determined

6.5

Lighting sources are examined and requirements for kitchen design determined

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.

Unit context includes:

Work health and safety (WHS) requirements, including legislation, building codes, material safety management systems, hazardous and dangerous goods codes, and local safe operating procedures or equivalent

work is carried out in accordance with legislative obligations, environmental legislation, relevant health regulations, manual handling procedures and organisation insurance requirements

work requires individual to demonstrate some discretion, judgement and problem solving in the analysis of design requirements. It includes analysis of appliances, services, regulatory requirements, storage requirements and applications to determine implications for kitchen design

Key work zones for kitchens may include:

food storage zone

food preparation zone

clean-up zone

bench top clearances

landing space

Considerations may include:

floor clearances

traffic clearances

space requirements for reaching, bending and crouching

eating space requirements

additional space requirements for areas such as computers, entertaining and laundry

number and types of users of kitchen

Range of layout options may include:

single wall set out

galley

L-shape

U-shape

island

Storage requirements may include:

food storage (perishable and non-perishable)

food preparation (utensils, appliances, cookware, condiments, ovenware and cookbooks)

clean-up (garbage bin, storage containers, cleaning items and products)

additional storage (crockery, glassware, serving platters and small appliances)

Storage options may include:

cupboards and drawers

wire shelving

baskets

mobile storage unit

railing

shelves

pantry

swing out cupboards

extension worktops

base cupboards

overhead cupboards

Basic principles of ergonomics include:

clearance (minimum spatial tolerances for access)

reach (maximum spatial tolerances and workspace envelope)

Storage principles may include:

importance of items

frequency of use

function

sequence of use

Key appliances may include:

cook top

oven

freestanding stove

microwave and convection oven

exhaust system

refrigerator

coffee machine

sink

dishwasher

Lighting sources may include:

incandescent

fluorescent

halogen or dichroic

natural light

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Key work zones for kitchens are identified and prime activities and associated appliances determined 
Traffic flow patterns and considerations for kitchen space are identified 
Work triangle concepts are identified and applied to modern kitchen design 
Location of services is identified and implications for relocation determined 
Range of layout options and work and traffic flow implications are examined 
Suitability of layout options for kitchen space are analysed and limitations and benefits determined 
Storage requirements of kitchen work zones are identified 
Storage options are examined for suitability to kitchen spaces and implications for design determined 
Dimensions and space requirements of standard storage options are identified for design 
Basic principles of ergonomics are used to determine space planning implications 
Requirements for working height are identified 
Manual handling considerations for kitchen design are identified 
Storage principles are considered to determine implications for design 
Special considerations for children, older people and/or disabled people are taken into account, where applicable 
Key appliances used in kitchens are identified and standard dimensions, clearances and required services determined 
Manufacturer guidelines and statutory regulations regarding the placement and installation of appliances are identified and implications for design examined 
Work space implications for appliances are analysed and implications for design determined 
Regulations regarding the location of power outlets, lighting and electrical work undertaken are identified 
Regulations regarding the location of plumbing outlets and plumbing work undertaken are identified 
Regulations regarding the location of gas outlets and gas plumbing work undertaken are identified 
Implications of service requirements on kitchen design are determined 
Lighting sources are examined and requirements for kitchen design determined 

Forms

Assessment Cover Sheet

MSFKB4001 - Determine spatial planning considerations for kitchen design
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MSFKB4001 - Determine spatial planning considerations for kitchen design

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: