This course will enable the students to understand different types of kitchen equipments and tools available.
Principles of kitchen planning.
9.00
Unit I:
Base Material Used for Household Equipment
Base Material Used for Household Equipment
Finishes – Mechanical and applied
Selection, use, care and maintenance of household equipment-chimney, refrigerator, air conditioner, geyser, washing machine, iron, cooking range, dish washer, food processor, microwave
9.00
Unit II:
Kitchen as an Important Unit of a House
Characteristics of a good kitchen
Functions performed in a Kitchen
Types of a Kitchen – ‘L’ shaped, ‘U’ shaped, parallel, two wall or one wall kitchens
Dimensions of kitchen
Work centers and work triangle
9.00
Unit III:
Principles of Kitchen Planning
Orientation and location
Size and shape
Ventilation and light
Effect of family type
Cost and aesthetics
Storage needs
Work centers and work triangle
Color and safety
9.00
Unit IV:
Kitchen Geometry
Work surface – laminated work surface(heat, scratching, stains ,cleaning, corner joints, sealing to walls), granite work surface, Techistone/Quartz work surface, Corian work surface, solid wood surface(routine care and things to be avoided)
Care and maintenance of cabinets
Care and maintenance of floor
Care and maintenance of doors and windows
9.00
Unit V:
Kitchen Toolsand storage
Factors considered while selecting tools
Hand operated tools and their locations
Principles of kitchen storage
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.