11/23/2024 4:00:54 AM	INDE 122 Course Outline as of Fall 2024	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  INDE 122	Title:  KITCHEN AND BATH DESIGN
Full Title:  Kitchen and Bath Design
Last Reviewed:9/11/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.50		17.5 max.	Lecture Scheduled	43.75
Minimum	3.00	Lab Scheduled	1.50		6 min.	Lab Scheduled	26.25
		Contact DHR	0			Contact DHR	0
		Contact Total	4.00			Contact Total	70.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  87.50

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  INDE 66.1

Catalog Description:

Students will study the principles and elements of interior design for creating efficient and aesthetically pleasing kitchens and baths. Topics include space-planning; furniture, fixtures, and equipment (FFE); appropriate finish materials; and building codes. The course follows the National Kitchen and Bath Association (NKBA) guidelines for interior design. Class field trip(s) are required.

Prerequisites/Corequisites:
Course Completion of INDE 20 and INDE 50

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Students will study the principles and elements of interior design for creating efficient and aesthetically pleasing kitchens and baths. Topics include space-planning; furniture, fixtures, and equipment (FFE); appropriate finish materials; and building codes. The course follows the National Kitchen and Bath Association (NKBA) guidelines for interior design. Class field trip(s) are required.

(Grade or P/NP)
Prerequisites:Course Completion of INDE 20 and INDE 50
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Design a bathroom utilizing professional guidelines and standards from the NKBA.

2. Design a kitchen utilizing professional guidelines and standards from the NKBA.

3. Specify all appliances, furnishings, fixtures, cabinetry, materials, and equipment for specific design layouts.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Discuss the history of kitchens and bathrooms in the United States.

2. Demonstrate the use of the elements and principles of interior design in kitchen and bathroom planning.

3. Analyze the functions of kitchens and bathrooms and create designs accordingly.

4. Determine the availability of kitchen appliances and bathroom fixtures in the marketplace and make appropriate selections based on cost, size, features, advantages, disadvantages, and incorporate those selections into kitchen and bathroom designs.

5. Describe the work zones and plan an efficient kitchen accordingly.

6. Compare and contrast common kitchen floor plans and describe the advantages and disadvantages of each.

7. Select materials and lighting for use in kitchens and bathrooms based on availability, cost, features, and advantages and disadvantages, and incorporate into kitchen and bathroom designs.

8. Determine heating, ventilation and air conditioning (HVAC) requirements for kitchen and bathroom designs.

9. Design a kitchen and a bathroom to meet a client's requirements and lifestyle.

Topics and Scope

Lecture-Related Topics and Scope:

I. Overview of the History of Kitchens and Bathrooms in the United States

II. Elements and Principles of Design in Kitchens and Bathrooms

    A. Terminology and definitions

    B. Application to room interior

    C. Good versus poor use of design elements in kitchen and bath design

III. Basic Use of Kitchens for Food Preparation

    A. Cook's kitchen

    B. Two cooks' kitchen

    C. Eat-in kitchen

    D. Multipurpose kitchen

IV. Appliances Used in Kitchens

    A. Cooking appliances

    B. Cold storage appliances

    C. Sinks and cleanup appliances

    D. Small appliances

V. Bathroom Functions and Features

VI. Appliances Used in Bathrooms

    A. Bathtub

    B. Spa, whirlpool, and hot tub

    C. Shower

    D. Toilet

    E. Bidet

    F. Sinks

    G. Other fixtures

    H. Mirrors

VII. Kitchen and Bathroom Storage

    A. Storage needs in kitchen

     B. Cabinets

         1. Types and styles

         2. Materials

         3. Construction

VIII. Materials and Lighting for Kitchens and Bathrooms

    A. Flooring

    B. Counters

    C. Walls and ceiling

    D. Windows

    E. Lighting codes and requirements

IX. Heating, Ventilation, and Air Conditioning (HVAC)

    A. Hoods

    B. Fans

    C. Air-to-air heat exchanger

X. Planning Efficient Kitchen Layouts

   A. Common kitchen layouts

   B. Work zones

   C. Work triangles

   D. Storage considerations

   E. Measurement specifications and requirements

XI. Bathroom Floor Plans

   A. Specifications and requirements

   B. Working sections for bath, tub, shower, cabinet, fixtures, decorative materials, and accessories

XII. Professional Considerations

   A. Copyright and ownership

   B. Client presentation expectations

   C. Project budgeting

 

Lab-Related Topics and Scope:

I. Review of Drafting Tools and Drawing Techniques

II. Review of Drawing Scales and Views

III. Color Boards and Design Aesthetics

IV. Design Space Measuring Equipment and Techniques

V. Kitchen and Bath Linetypes and Symbols

VI. Floor Plans and Dimensioning

VII. Construction Plan

VIII. Mechanical Plan

IX. Specifications and Design Statement

X. Interpretive Drawings

XI. Computer-Aided Design (CAD) Overview

XII. Rendering Basics

XIII. NKBA Certification Software

Assignments:

Lecture-Related Assignments

1. Reading (5-20 pages per week)

2. Design vocabulary outlines (2-6)

3. Specification sheets for appliance and fixture comparisons (8-12)

4. Field trips to local product suppliers (2-6)

5. Midterm presentation

6. Final presentation

 

Lab-Related Assignments

1. Sketching and drafting exercises (2-6)

2. Kitchen and bathroom design layout(s) (1-2 each)

3. Kitchen and bathroom color board(s) (1-2 each)

4. Kitchen and bathroom floor plan(s) (1-2 each)

5. Construction and mechanical drawing(s) (1-2 each)

6. Final kitchen drawing set

7. Final bathroom drawing set

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 0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 35 - 45%
Design vocabulary outlines; specification sheets; lab-related assignments
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 15 - 25%
Presentations
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Midterm presentation; final presentation
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Field trips; participation

Representative Textbooks and Materials:

NKBA Kitchen & Bath Planning Guidelines: With Support Spaces and Accessibility. 4th ed./Kindle Edition. NKBA. 2022.

National Kitchen and Bath Association, Kitchen and Bathroom Planning Guidelines with Access Standards. 2nd ed, Wiley. 2015 (classic).

Kitchen & Bath Design Presentation: Drawing, Plans, Digital Rendering. 2nd ed. Krohn, Margaret. Wiley. 2014 (classic).

Kitchen and Bath Design: A Guide to Planning Basics. Knott, Mary Fischer. Wiley, 2011 (classic).

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