Application
This unit of competency applies to work conducted by kitchen designers in the analysis of design requirements. It includes analysis of appliances, services, regulatory requirements, storage requirements and applications to determine implications for kitchen design. |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
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 and 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 |
Required Skills
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Required skills |
Accessing and interpreting workplace information Applying safety procedures Research skills Assessing implications Translating information to space planning |
Required knowledge |
Features of kitchen components State or territory occupational health and safety (OHS) legislation, regulations, standards and codes of practice relevant to kitchen designs Characteristics of storage, appliance, lighting and service options Information resources |
Evidence Required
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | Assessment processes and techniques must be culturally appropriate and appropriate to the language, literacy and numeracy capacity of the candidate and the work being performed. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Access and interpret kitchen design information Determine limitations and benefits of different spatial planning options used in kitchen design Identify ergonomic considerations for kitchen designs Identify regulatory considerations for kitchen designs Determine the implications of appliances, storage options and work patterns on kitchen designs |
Context of and specific resources for assessment | The application of competency is to be assessed in the workplace or realistically simulated workplace Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints Assessment of essential underpinning knowledge, other than confirmatory questions, will usually be conducted in an off-site context Assessment is to comply with relevant regulatory or Australian Standards requirements The following resources should be made available: workplace location or simulated workplace work related information resources |
Method of assessment | Assessment must satisfy the endorsed assessment guidelines of the Furnishing Industry Training Package Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of underpinning knowledge Assessment methods must be by direct observation of tasks and include questioning on underpinning knowledge to ensure correct interpretation and application Assessment may be applied under project related conditions (real or simulated) and require evidence of process Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances Assessment may be in conjunction with assessment of other units of competency |
Range Statement
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Key work zones for kitchens | Key work zones for kitchens may include: food storage zone food preparation zone clean up zone bench top clearances landing space |
Considerations | 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 | Range of options may include: single wall set out galley L-shape U-shape island |
Storage requirements | 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 | 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 | Basic principles of ergonomics may include: clearance - minimum spatial tolerances for access reach - maximum spatial tolerances and workspace envelope |
Storage principles | Storage principles may include: importance of items frequency of use function sequence of use |
Key appliances | Key appliances may include: cook top oven freestanding stove microwave and convection oven exhaust system refrigerator coffee machine sink dishwasher |
Lighting sources | Lighting sources may include: incandescent fluorescent halogen or dichroic natural light |
Sectors
Unit sector | Kitchens and bathrooms |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not applicable.