1. Evaluate basic Kitchen design and functions http://www.kitchens.com/slideshows/color-trends-09/shades-of-optimism-1.aspx With transition on the horizon, color experts have identified a need for optimism as yellow emerges as a popular color choice in 2009.

2. Before planning consider: It is not about the size, but efficiency of the space. Will elaborate or simple meals be planned in the kitchen? For how many people will food be prepared? How much entertaining will be done in the kitchen? How many cooks will be in the kitchen at once Should the kitchen accommodate physical limitations? How many appliances will be stored Will the kitchen be used for eating as will as preparation? What other activities will be carried out in this space  Homework, family games, office work (computers)

3. A. Kitchen Work Centers Built around a major appliance or fixture and include both counter and storage. Specific measurements for space

4. Food Storage Center Refrigerator is the focus  18” of counter space on the latch side for loading and unloading food.  Don’t place refrigerator next to range or oven it will cause the refrigerator to overwork. Includes the pantry Cabinets  Ie: storing spices in the cabinet next to the range

5. Food Preparation/Mixing Center Located between refrigerator and sink or the sink and the range. Store mixing bowls and utensils for mixing, cutting, measuring Small appliances like mixers and blenders on the counter or in the cabinets Foods used in cooking and baking are close by. Counter space  36” space for a small mixing center

6. Cooking and Serving Center The focus is the range, oven, and microwave oven Small appliances like toaster Cooking utensils like pots and pans, pot holders, serving dishes, cooking and serving utensils… Counter Space  24” of heat resistant counter space on each side of the range

7. Cleanup Center Sink, dishwasher, garbage disposal, garbage can/trash compactor  Sink is placed no more than 3” from the edge of the counter Store dishes, glassware, and silverware near the clean up center to put away after they have been cleaned Storage space for dish soap, dishcloths, and towels Counter space  18-24” to the right of the sink for stacking dirty dishes  18-24” to the left of the sink for draining and stacking clean dishes.

8. Planning Center Place to plan meals and store cookbooks. Family message board, schedules and calendars,.. A small office area

9. B. Work Triangle kitchen’s The key to a kitchen’s efficiency Imaginary triangle formed by drawing imaginary lines from the sink, range and cook top, to the refrigerator, and back to the sink  Best when sink located between fridge and range  Allows tasks to be done quickly and easily.

10. Not so small that the kitchen is cramped, but not too big that the work centers are inconveniently far apart.  Ideal Length of each side between 12’-22’.  Smaller work triangles will save steps.  Too small triangle makes group work difficult  Traffic passing through the kitchen should not cross the work triangle. This can Causes spills and accidents

11. One Wall One Wall Corridor Corridor L-Shaped L-Shaped U-Shaped U-Shaped Island Island  Altered with a freestanding counter Peninsula Peninsula  A counter that extends out with one end attached to a wall or cabinet KITCHEN LAYOUTS A B C D

13. More on Kitchen Layouts Provide adequate working space for more than one person Allow enough clearance space for stooping and opening cabinet doors and drawers Allow at least 5’ of space between opposing counters (islands, corridor, u-shaped) Allow space for a chair or stool so that a person can sit down to perform tasks

14. More Kitchen Layout planning Outlets spaced approximately 5-6’ and never more than 10’. Lighting  Work centers require bright lights Overhead light for general lighting Task lighting for the sink, cooktop, and countertop areas  Eating area can have softer lighting

15. Cabinets and Countertops size and measurement  Base cabinets: height 34.5 ” depth 24”  Wall cabinets: height 12-36” and depth 12”  Cabinet space for storage: 72” per person Hardwood, softwood, laminate,or metal  Material, color and finish affects the appearance Light-toned appear spacious Dark-toned appear warm and cozy  Counter tops: height 1.5” and depth 25” Ceramic, wood, laminate, marble, solid surface, granite  Advantages and disadvantages to materials

16. Typical Kitchen cost Cabinets 40% Backgrounds 21% Labor 20% Appliances 10% Countertops 9% What could you do on a $12,000 kitchen design budget?

17. Making a kitchen floor plan Draw the floor plan to scale Use templates to determine the best locations for cabinets and appliances Follow planning guidelines and measurements  Are a 9’x9’ kitchen and a 10’x8’ kitchen nearly the same kitchen? Narrow width of 2 nd kitchen restricts traffic and space

18. Kitchen Floor Plans kitchen2.pdf Kitchen plan

19. Kitchen Assignments Kitchen Design for a Family and Presentation Board Design a kitchen on graph paper for one of the families below. Select a kitchen layout and place it in a kitchen no bigger than 20 x 20. Make the walls 1/8” thick and use correct symbols for appliances and identification. Mark the work triangle within the kitchen. Cut out the design and properly mount it with your explanation. Explain the kitchen design and properly mount this with your design. Explain the use of storage throughout the kitchen. Explain the work triangle and its function, lengths of sides, and traffic circulation. Explain the use of counter space. Identify the work centers efficiency. Explain the use of lighting placed throughout the kitchen. Extra Credit: Kitchen Presentation Board Create a presentation board exhibiting the elements that you would use in the kitchen including: 3 magazine pictures depicting items found in the kitchen, 3 interior samples that show the color(s), textures, patterns, etc…. All samples and pictures are to be mounted and labeled accurately and neatly (black ink, block letters). Include a title. Attach the kitchen design and explanation from above on the back of this board.