Household Equipment And Kitchen Design (Theory)

Paper Code: 
HSC-503
Credits: 
03
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
Unit I: 
Base Material Used for Household Equipment :-
  • Finishes – Mechanical and applied
  • Selection, use, care and store of household equipments

 

6.00
Unit II: 
Kitchen as an Important Unit of a House :-
  • Functions performed in a Kitchen
  • Types of a Kitchen
  •  Size and shape

 

6.00
Unit III: 
Principles of Kitchen Planning :-
  •  Orientation and location
  •  Ventilation and light
  •  Effect of family type
  •  Cost and aesthetics
  •  Storage needs
  •  Colour and Safety
9.00
Unit IV: 
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
Unit V: 
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: 
  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.

 

Academic Year: 
2019-2020
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