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. Work Centers: An area of a kitchen especially equipped for a particular chore. Are they EFFICIENT? a. Food Storage Center; the fridge is the focus of the FSC. A pantry can store any food that doesn’t need to be refrigerated. b. Cooking Center; the stovetop or the range is the focus of the CKC. A toaster, electric skillet, pots, pans, utensils, pot holders, hot pads, and serving bowls remain in this center. c. Cleanup Center; the sink is the focus of this center. Store dishes, glassware, and silverware near this center. d. Mixing Center; Located between the refrigerator and the sink or between the sink and the range. Items used for mixing are located in this area. e. Planning Center; planning meals, storing cook books and coordinating family messages are all in this area. f. Other Centers; serving center, eating center, baking center, socialization center, are some. 3

4. Common Kitchen Layouts : usually kitchens are arranged in 4 basic ways: one-wall, corridor, L-shaped, and U-shaped. A layout can be varied by adding an island or a peninsula. Making a Floor Plan: To plan the layout of kitchen cabinets and appliances, draw a floor plan to scale. Find the best locations of these items. Double check before starting work. Cabinets: most kitchens include base cabinets and wall cabinets. Base cabinets rest on the floor and are usually 24 in deep. Wall cabinets placed on the wall above the countertop are usually 12 in deep. Standard range is 9in-48 in deep. The most durable cabinets have solid hardwood doors, drawer fronts, and frames. Countertops: Should be attractive and durable. Natural stone would be the ideal countertop material but is very expensive. Usually made of plastic laminate which can scratch, and scorch easily, and is difficult to repair. Each material has its advantages and disadvantages. Kitchen Sinks: Can have many shapes, depths, and amount of bowls. Materials are stainless steel, porcelain, and acrylic. 4 Other considerations for the Kitchen: Electrical outlets; most big appliances require 240-volt circuit. They are usually 5 ft apart and no more than 10 ft apart. Lighting; overhead lights for general lighting and task lighting for sink, Cooktop, and countertops. Ventilation; a range hood or a canopy hood are common to reduce steam, odor, and condensation. Background materials; make sure they are easy to maintain, withstand heavy traffic and complement the rest of the kitchen décor.

5. IMPORTANT: THE WORK TRIANGLE! Triangle formed by drawing imaginary lines to connect the sink, range or cooktop, and the refrigerator. This should be the basis for kitchen design. Sides of the triangle should be between 12-22 ft. Functions best when all sides are the same length.

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

7. 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

8. 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

9. 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

10. 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.

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

12. Work Triangle kitchen’s The key to a kitchen’s efficiency  Best when sink located between fridge and range  Allows tasks to be done quickly and easily.

13. 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

14. 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

15. 1.

16. More on Kitchen Layouts A. 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

17. 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

18. 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

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

20. 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

21. Kitchen Floor Plans kitchen2.pdf Kitchen plan

22. Kitchen Assignments Kitchen Scenario: In teams of 2, design a kitchen on graph paper for the family you picked. Your family is ___________ Select a kitchen layout and place it in a kitchen no bigger than 20 x 20. Make the walls 1/8” thick. 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. Kitchen Presentation Board Create a presentation board exhibiting the elements that you would use in the kitchen that you designed for the family above. This kitchen must include: 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.