BLDI-220: Kitchen Design Studio

School
Business, Entrepreneurship, and Professional Development
Division
Building Sciences
Department
Interior Design
Academic Level
Undergraduate
Course Subject
Bldg Sciences-Interior Design
Course Number
220
Course Title
Kitchen Design Studio
Credit Hours
4.00
Instructor Contact Hours Per Semester
77.00 (for 15-week classes)
Student Contact Hours Per Semester
77.00 (for 15-week classes)
Grading Method
A-E
Pre-requisites
BLDA 130 or Permission by Instructor
Catalog Course Description

A studio course integrating the interior design process into a large-scale kitchen design project focusing on functional and aesthetic elements and the integral relationship to user needs. Incorporates human factors and Universal Design principles.

Goals, Topics, and Objectives

Goal Statement

This studio course will consist of a large-scale, residential remodel that meets the physiological and psychological needs of virtual clients. This course will focus on rehabilitating an existing home necessitating critical assessment of existing mechanical and structural systems, the alteration of these systems and their impact on the integrity of the building’s architecture. Materials, products, finish selections and installation of mechanical systems promoting healthy indoor air quality are equally imperative to the success of the project.

Core Course Topics
  1. Space plans for existing and new construction residential interior environments.
  2. Kitchen mechanical plans, floor plans, elevations, cabinetry section cuts, specifications and installation documents
  3. Kitchen cabinetry, countertops, appliances, plumbing and electrical fixtures, finishes, and equipment.
  4. Assess current kitchen design trends and innovations and acquaint students with quality kitchen products and resources though academic internet research and guest speakers.
  5. Universal Design Principles, ADA guidelines, and ageing-in-place.
  6. Develop technical computer drawing skills using state-of-the-art kitchen/bath software.
  7. Calculate and prepare cost estimates, budgets, and kitchen product specifications.
  8. Develop oral, written, and graphic communication skills conveying aesthetic and functional concepts and construction documentation of design solutions for kitchen design projects.
Core Course Learning Objectives (Separated)
  • Demonstrate an ability to solve interior design problems through conceptualization, development and creation of functional and aesthetically pleasing designs for a large-scale kitchen project.
  • Create kitchen mechanical plans, floor plans, elevations, cabinetry section cuts, specifications and installation documents that meet basic residential building codes for fire, life and safety. When required for the user needs, ADA guidelines, accessibility and Universal Design Principles will be incorporated.
  • Exhibit technical and graphic communication skills using manual drafted and/or computer generated construction and mechanical plans, floor plans, elevations, specifications and installation documents for a large-scale kitchen using National Kitchen and Bath Association (NKBA) guidelines.
  • Produce basic residential kitchen construction and mechanical plans incorporating plumbing, electrical, lighting and ventilation systems.
  • Effectively utilize resources and academic research to assess current kitchen products and design trends.
  • Display proficiency in the preparation of schematic drawings in compliance with NKBA exam format.
  • Exhibit basic technical computer skills using current industry standard software.
  • Estimate costs, budget, and specify kitchen products.
  • Illustrate proficiency in oral, written, and graphic communication skills in the critical analysis, assessment of user needs, aesthetic and functional concept development, production of construction documents, and presentation of final kitchen design solutions.

    • Assessment and Requirements

    Assessment of Academic Achievement

    Virtual Kitchen Projects
    Assignments
    Oral, written and visual presentations

    General Course Requirements and Recommendations

    Programming Binder

    • Research
    • Concept Development
    • Written Design Concepts
    • Kitchen Design Guidelines and Recommended Accessibility Guidelines

    Technical Construction Packet—Hand-Drafted or Computer Generated

    • Schematic Drawings using Industry Standard Graphic Presentation Format

    Storyboards and Presentation Boards

    Outcomes

    Satisfies Wellness Requirement
    No

    Credit for Prior College-Level Learning

    Options for Credit for Prior College-Level Learning
    Other
    Other Details

    Determined by department

    Effective Term
    Fall 2023