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).
Elements and Performance Criteria
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 |
Evidence of Performance
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
Evidence of Knowledge
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
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency. Detail on appropriate performance levels for each furnishing unit of competency in reading, writing, oral communication and numeracy utilising the Australian Core Skills Framework (ACSF) are provided in the Furnishing Training Package Implementation Guide.
Range Statement
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 |
Sectors
Kitchens and Bathrooms