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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Determine kitchen work and traffic flow patterns
  2. Examine layout options
  3. Determine storage options
  4. Assess kitchen ergonomic considerations
  5. Examine requirements for kitchen appliances
  6. Determine planning considerations for services

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

Performance Evidence

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