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HOUSEHOLD EQUIPMENT AND KITCHEN DESIGN
Paper Code:
HSC 503
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
- This course will enable the students to understand different types of kitchen equipments and tools available.
- Principles of kitchen planning
8.00
Base Material Used for Household Equipment :-
- Finishes – Mechanical and applied
- Selection, use, care and store of household equipments
6.00
Kitchen as an Important Unit of a House :-
- Functions performed in a Kitchen
- Types of a Kitchen
- Size and shape
6.00
Principles of Kitchen Planning :-
- Orientation and location
- Ventilation and light
- Effect of family type
- Cost and aesthetics
- Storage needs
- Color and safety
9.00
Kitchen Geometry
- Space dimensions
- Work Heights
- Anthropometric
- Work centers and work triangle
- measurements of an individual worker and its application to kitchen layout designing
15.00
Kitchen Tools ,Equipments and storage :-
- Hand operated tools and their locations
- Electrical equipments and their locations
- Principles of kitchen storage
- Storage areas and its dimensions
Essential Readings:
- Varghese, M.A. Atreya, N. Bhatnagar, A. and Chatterjee, L.: Ergonomics in kitchen design, Bombay: Deptt of P.G. studies and Research in Home Science
- Bela bhargava, home management and family welfare
References:
- Ehren Kraz F., Inhamn, L. L. – Equipment in the home, New York, Harper and Row Publishers.
- Household Equipment Manuals; SNDT Women’s College, Bombay.
- Peet L.J. and Arnold M.G., (1970) Household Equipment; New York; John Wiely and Sons.
- Van Zante H. (1970); Household Equipment Principles; New York; Prentice Hall.
Academic Year:
