SRJC Course Outlines

5/19/2024 1:44:12 AMINDE 66.1 Course Outline as of Spring 2002

Changed Course

Discipline and Nbr:  INDE 66.1Title:  KITCHEN AND BATH DESIGN  
Full Title:  Kitchen and Bath Design
Last Reviewed:9/11/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  INDE 66

Catalog Description:
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Design of efficient and aesthetic kitchens and baths including space considerations, equipment, appropriate materials, building codes and human factors.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
The course covers the design of efficient and aesthetic kitchens and baths including space considerations, equipment, appropriate materials, building codes, and human factors.
(Grade Only)

Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:TransferableEffective:Spring 1993Inactive:Fall 2006
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Certificate Applicable Course


Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will be able to:
1.  Review the history of kitchens and baths in the United States.
2.  Demonstrate the use of the elements and principles of design in
       kitchen and bath planning.
3.  Compare the basic uses of kitchen and bath when planning their design
4.  Compare availability of kitchen appliances and bath fixtures in the
       marketplace to cost, size features, advantages, disadvantages and
       incorporate a selection in kitchen and bath floor plan.
5.  Describe the three centers of the work triangle and plan an efficient
kitchen using the floor plans provided.
6.  Describe the six common kitchen floor plans, including advantages and
7.  Compare availability of materials and lighting for use in kitchens
       and baths, as to advantages, disadvantages, cost etc.
8.  Examine ventilation requirements for kitchen and bath design.
9.  Design a kitchen and dining room floor plan to include storage
       elevations to meet needs of lifestyle.
10. Design a bathroom floor plan to include storage to meet needs of

Topics and Scope
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1.  Brief review of history of cooking and bathing in the United States.
2.  Elements of Design in Kitchen and Bath
   a.  define terms
   b.  review how each used in room interior
   c.  analyze good versus poor use of elements in kitchen design
3.  Principles of Design in Kitchen and Bath
   a.  define germs
   b.  review how each used in room interior
   c.  analyze good versus poor use of principles in kitchen design
4.  Review of the basic use of kitchens
   a.  cooks kitchen
   b.  two cooks kitchen
   c.  eat in kitchen
   d.  multipurpose of "keeping room" kitchen
5.  Appliances used in kitchens
   a.  cooking appliances
   b.  cold storage appliances
   c.  sinks and cleanup appliances
   d.  small appliances
       1.  advantages
       2.  disadvantages
       3.  cost
       4.  special features
6.  Appliances used in baths:
   a.  bathtub
   b.  spas
   c.  whirlpool
   d.  hot tubs
   e.  shower
   f.  toilet
   g.  bidet
   h.  sinks
   i.  fixtures
   j.  mirrors
7.  Kitchen and bath storage:
   a.  cabinets
       1.  types/styles
       2.  materials
       3.  construction
   b.  storage needs in kitchen
   c.  speical storage needs, wine
8.  Materials and Lighting for Kitchen and Baths:
   a.  flooring
   b.  counters
   c.  walls/ceiling
   d.  windows
   e.  lighting - codes/requirements
   f.  ceramic tile
   g.  quary tile
   h.  bricks/pavers
   i.  marble
   j.  granite
   k.  synthetic surfaces/laminates
   l.  woods
   m.  vinyl
   n.  stainless steel
   o.  carpets
9.  Ventilation needs in kitchen and bath:
   a.  hoods
   b.  ventilating fans
   c.  air to air heat exchanger
10.  Kitchen and Dining Plan:
   a.  six types of kitchen floor plan
   b.  work triangles
   c.  work centers
   d.  storage considerations at work centers
   e.  measurements specifications/requirements
   f.  cots involved in selecting appliances
   g.  how to plan and impliment good efficient kitchen space
   h.  graph paper and project plan and requirements
   i.  dining room specifications
11. Bathroom floor plan project:
   a.  specifications and requirements
   b.  select appropriate working sections for bath; tub, shower, cabinet
       fixtures, decorative materials/accessories
   c.  costs
   d.  storage needs
   e.  how to plan and implement an efficient bath space

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1.  Notebook and Glossary File
2.  Assignments on art principles and appliance/marketplace study.
3.  Reference Readings
4.  A project utilizing computerized software for kitchen & bath.
5.  Manually drawn floor plans with elevations, including oral
6.  Midterm and final exam.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 25%
Written homework, NOTEBOOK/GLOSSARY
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
25 - 30%
Homework problems, Exams, FLOOR PLANS
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 25%
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 15%
Multiple choice, Matching items, Completion, SHORT ESSAY
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%

Representative Textbooks and Materials:
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(Representative list.)
Shaw, Murray; PROFESSIONAL KITCHEN DESIGN; Craftsman Book Co.1995
Van Nostrand Reinhold
Supplementary Requirements:
Panero, Julius, & Zelnik, Martin;
HUMAN DIMENSION AND INTERIOR SPACE, 1979 Watson, Guptill Publisher
Raschko, Bettyann;
Drafting supplies

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