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Evidence Guide: LMFKB4001A - Determine spatial planning considerations for kitchen design

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

LMFKB4001A - Determine spatial planning considerations for kitchen design

What evidence can you provide to prove your understanding of each of the following citeria?

Determine kitchen work and traffic flow patterns

  1. Key work zones for kitchens are identified and prime activities and associated appliances determined
  2. Traffic flow patterns and considerations for kitchen space are identified
  3. Work triangle concepts are identified and applied to modern kitchen design
Key work zones for kitchens are identified and prime activities and associated appliances determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Traffic flow patterns and considerations for kitchen space are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work triangle concepts are identified and applied to modern kitchen design

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine layout options

  1. Location of services is identified and implications for relocation determined
  2. Range of layout options and work and traffic flow implications are examined
  3. Suitability of layout options for kitchen space are analysed and limitations and benefits determined
Location of services is identified and implications for relocation determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine storage options

  1. Storage requirements of kitchen work zones are identified
  2. Storage options are examined for suitability to kitchen spaces and implications for design determined
  3. Dimensions and space requirements of standard storage options are identified for design
Storage requirements of kitchen work zones are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess kitchen ergonomic considerations

  1. Basic principles of ergonomics are used to determine space planning implications
  2. Requirements for working height are identified
  3. Manual handling considerations for kitchen design are identified
  4. Storage principles are considered to determine implications for design
  5. Special considerations for children, older people and/or disabled people are taken into account where applicable
Basic principles of ergonomics are used to determine space planning implications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Requirements for working height are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manual handling considerations for kitchen design are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Storage principles are considered to determine implications for design

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine requirements for kitchen appliances

  1. Key appliances used in kitchens are identified and standard dimensions, clearances and required services determined
  2. Manufacturer guidelines and statutory regulations regarding the placement and installation of appliances are identified and implications for design examined
  3. Work space implications for appliances are analysed and implications for design determined
Key appliances used in kitchens are identified and standard dimensions, clearances and required services determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine planning considerations for services

  1. Regulations regarding the location of power outlets and lighting, and electrical work undertaken are identified
  2. Regulations regarding the location of plumbing outlets and plumbing work undertaken are identified
  3. Regulations regarding the location of gas outlets and gas plumbing work undertaken are identified
  4. Implications of service requirements on kitchen design are determined
  5. Lighting sources are examined and requirements for kitchen design determined
Regulations regarding the location of power outlets and lighting, and electrical work undertaken are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implications of service requirements on kitchen design are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Lighting sources are examined and requirements for kitchen design determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

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