HOUSEHOLD EQUIPMENT AND KITCHEN DESIGN (PRACTICAL)

Paper Code: 
HSC 507
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students

  • To understand different types of kitchen equipments and tools available in the market.
  • Materials which can be used for kitchen construction, furnishing, modular kitchens.
  • Principles of kitchen planning

Contents:

  1. Household Equipments                                                                                   
  2. Market survey of Equipments in terms of availability of brands, performance and cost.
    • Identification of materials and finishes of different household equipments and their characteristics.
    •  
  3. Table setting –Formal/Informal/Buffet/Thali.                                                 
  4. Kitchen Planning.                                                                                           
  5. Developing kitchen plans for families with different incomes.
  6. Planning different types of kitchens.
  7. Developing three dimensional plans of kitchen with storage units.

 

 

 

Essential Readings: 
  1. 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

 

References: 

 

1.      Ehren Kraz F., Inhamn, L. L. – Equipment in the home, New York, Harper and Row Publishers.

2.      Household Equipment Manuals; SNDT Women’s College, Bombay.

3.      Peet L.J. and Arnold M.G., (1970) Household Equipment; New York; John Wiely and Sons.

4.      Van Zante H. (1970); Household Equipment Principles; New York; Prentice Hall.

5.      Peet  and picket – House hold equipment – John Wiley and sons

 

Academic Year: 
2015-2016
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