Unit of competency Outline
Date retreived
22/07/2026 12:48 PM AWST
22/07/2026 12:48 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Determine spatial planning considerations for kitchen design
Determine spatial planning considerations for kitchen design
Unit of competency
National Code
LMFKB4001A
LMFKB4001A
State Code
WA626
WA626
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
29/12/2010
Field of Education
030113 - Cabinet Making
Original Release Date
29/12/2010
Nominal Hours
75
Description
This unit of competency covers the skills and knowledge required to examine space requirements and usage patterns for kitchens and determine planning considerations for designs.
Notes
Elements and 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
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
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
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
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
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WI564 | MSFKB4001 | Determine spatial planning considerations for kitchen design | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W733 | LMF40609 | Certificate IV in Design of Kitchens, Bathrooms and Interior Spaces | Qualification |