SRJC Course Outlines

5/30/2024 8:36:46 AMINDE 122 Course Outline as of Fall 2024

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  INDE 122Title:  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 Scheduled2.5017.5 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 or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  INDE 66.1

Catalog Description:
Untitled document
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: Untitled document
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:
Untitled document
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: Untitled document
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
Untitled document
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:
Untitled document
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:
Untitled document
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).

Print PDF