IND 230
Course Course
Prefix Number
COURSE DESCRIPTION:
WILLIAM RAINEY HARPER COLLEGE
CAREER AND TECHNOLOGY PROGRAMS
GENERAL COURSE OUTLINE
Kitchen Design Studio
Course Title
(2-2) 3
Lec-Lab Semester
Hours
Examines the technical aspects and accessibility issues of designing kitchens. Practices fundamental drafting conventions including lettering, line work, dimensioning, and symbol usage. Develops drawing for the kitchen including floor plans, electrical and lighting plans, elevations, and cabinet sections using NKBA guidelines and graphic presentation standards.
Prerequisites: IND 102, IND 114 and IND 116 with grades of “C” or better, or consent of coordinator.
TOPICAL OUTLINE:
I. Kitchen mechanical systems
II. Kitchen equipment and materials
A. Cabinets
B. Appliances
C. Faucets
D. Surfacing materials
E. Flooring
F. Wall covering
III. Planning standards and safety criteria including typical planning dimensions and human ergonomic considerations using NKBA guidelines.
IV. Accessible design components including fixture components and heights, flooring materials and storage.
V. Accessible design and clearance requirements for residential kitchens and commercial kitchens.
VI. Drawing and presentation standards including line weight, dimensioning methods, drawing set, page layout, standard symbols and use of notes, keys and schedules.
VII. Issues in kitchen renovation using NKBA guidelines
METHODS OF PRESENTATION:
1. Lecture
2. Demonstration
3. Readings
4. Critiques
5. Project presentations
6. Class discussion

IND 230 KITCHEN DESIGN STUDIO CONTINUED
STUDENT OUTCOMES (The student should…)
1. identify standard interior and architectural symbols.
2. produce residential kitchen plan(s) and elevations, kitchen electrical, lighting and mechanical plans, and cabinet elevations and section using NKBA guidelines and graphic presentation standards.
3. apply building codes, accessibility requirements and NKBA guidelines to the development of the designs and drawings.
4. explain the use of various mechanical systems used in the designs.
5. determine the advantages and disadvantages of kitchen materials and appliances.
6. develop cabinetry, appliance and fixture specifications.
7. price and write a cabinet order.
8. write a design statement.
9. give verbal presentation of a design project and describe how the client’s needs were met..
10. apply the principles of good drafting techniques and the use of proper line weight to the development of drawings.
11. utilize basic computer aided design program to communicate a kitchen design.
METHODS OF EVALUATION:
1. Successful completion of assigned projects and drawings
2. Testing of vocabulary symbols
3. Technical information
TEXTBOOK:
Galvin, Patrick J, Kitchen Basics: A Training Primer for Kitchen Specialists , 3 rd
Edition, New
Jersey, National Kitchen & Bath Association, 2006
PREPARED BY: Jacque Mott
Fall, 2006