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: 
  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
  2. 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: 
2014-2015
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