SRJC Course Outlines

7/5/2022 5:45:46 AMINDE 122 Course Outline as of Fall 2019

Reinstated Course
CATALOG INFORMATION

Discipline and Nbr:  INDE 122Title:  KITCHEN AND BATH DESIGN  
Full Title:  Kitchen and Bath Design
Last Reviewed:4/9/2018

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.5017.5 max.Lecture Scheduled43.75
Minimum3.00Lab Scheduled1.506 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total4.00 Contact Total70.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  87.50Total 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 66.1

Catalog Description:
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Principles and elements of interior design for creating efficient and aesthetically pleasing kitchens and baths. Topics include space planning, equipment, appropriate materials, and building codes. Application of National Kitchen and Bath Standards for interior design. Students must provide their own drafting supplies.

Prerequisites/Corequisites:
Course Completion of INDE 20


Recommended Preparation:
Course Completion of INDE 50

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Principles and elements of interior design for creating efficient and aesthetically pleasing kitchens and baths. Topics include space planning, equipment, appropriate materials, and building codes. Application of National Kitchen and Bath Standards for interior design. Students must provide their own drafting supplies.
(Grade Only)

Prerequisites:Course Completion of INDE 20
Recommended:Course Completion of INDE 50
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:
Upon completion of the course, students will be able to:
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1.  Design a kitchen utilizing professional guidelines and standards from the National Kitchen
    and Bath Association (NKBA).
2.  Design a bathroom utilizing professional guidelines and standards from the National Kitchen
    and Bath Association.
3.  Specify all appliances, furnishings, fixtures, cabinetry, materials, and equipment for specific
    design layouts.

Objectives: Untitled document
During this course students will:
1. Discuss the history of kitchens and baths in the United States.
2. Demonstrate the use of the elements and principles of interior design in kitchen and bath
    planning.
3. Analyze the functions of kitchens and baths and create designs accordingly.
4. Determine the availability of kitchen appliances and bath fixtures in the marketplace and
    make appropriate selections based on cost, size, features, advantages, disadvantages,
    and incorporate those selections into kitchen and bath designs.
5. Describe the three centers of the work triangle and plan an efficient kitchen accordingly.
6. Compare and contrast the six common kitchen floor plans and describe the advantages
    and disadvantages of each.
7. Select materials and lighting for use in kitchens and baths based on availability, cost, features,
    and advantages and disadvantages, and incorporate into kitchen and bath designs.
8. Determine ventilation requirements for kitchen and bath designs.
9. Design a kitchen and bathroom to meet a client's requirements and lifestyle.

Topics and Scope
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I.  Overview of the history of kitchens and baths in the United States
II.  Elements and principles of design in kitchens and baths
    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.  Baths functions and features
VI.  Appliances used in baths
    A.  Bathtub
    B.  Spa, whirlpool, and hot tub
    C.  Shower
    D.  Toilet
    E.  Bidet
    F.  Sinks
    G.  Fixtures
    H.  Mirrors
VII.  Kitchen and bath storage
    A.  Storage needs in kitchen
     B.  Cabinets
         1.  Types and styles
         2.  Materials
         3.  Construction
VIII.  Materials and lighting for kitchen and baths
    A.  Flooring
    B.  Counters
    C.  Walls and ceiling
    D.  Windows
    E.  Lighting codes and requirements
XIV.  Ventilation needs in kitchen and bath
    A.  Hoods
    B.  Ventilating fans
    C.  Air to air heat exchanger
X.  Planning efficient kitchen layouts
   A.  Six types of kitchen floor plans
   B.  Work triangle
   C.  Work centers
   D.  Storage considerations at work centers
   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 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
XIV. Specifications and design statement
X.     Interpretive drawings
XI.    Computer-Aided Design (CAD) overview
XII.   Rendering basics
XIII.  NKBA Certification Software

Assignments:
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Lecture-Related Assignments:
1. Reading (5-20 pages per week)
2. Design glossary: photos and critiques (minimum 6 kitchens and 6 baths)
3. Survey sheets for appliance and fixture comparisons (minimum 8)
4. Oral presentation(s) (1-2)
5. Field trips to local product suppliers (2-3)
6. Midterm(s) (1-2)
7. Final exam
 
Lab-Related Assignments:
1. Sketching and drafting exercises (2-6)
2. Kitchen and bath design layouts (1-2 each)
3. Color boards for kitchen and bath (minimum 1 each)
4. Kitchen and bath floor plans (1-2 each)
5. Construction and mechanical drawings (1-2 each)
6. Final kitchen drawing set
7. Final bath 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
30 - 45%
Design glossary, survey sheets, and final drawing sets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 45%
Oral presentation and lab exercises: layouts, color boards, plans, and drawings
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Midterm and final
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Participation; field trips


Representative Textbooks and Materials:
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National Kitchen and Bath Association, Kitchen and Bathroom Planning Guidelines with Access Standards, 2nd ed,, Wiley, 2015
Margaret Krohn, Kitchen & Bath Design Presentation: Drawing, Plans, Digital Rendering, 2nd ed., Wiley, 2014
Mary Fischer Knott, Kitchen and Bath Design: A Guide to Planning Basics, Wiley, 2011 (classic)

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