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IMB3015 KITCHEN DESIGN 2+0+0 ECTS:4
Year / Semester Third Year / Fall Semester
Level of CourseFirst Cycle
StatusElective
DepartmentINTERIOR ARCHITECTURE
Prerequisites and co-requisites None
Mode of DeliveryFace to face, Group study, Lab work
Contact hours14 weeks - 2 hours of lectures per week
LecturerASSOC. PROF. DR. Tülay ZORLU
Co-LecturerNone
Language of instruction Turkish
Professional practise ( internship )None
 
Objectives of the Course
to teach general design principles of wet place in house as kitchen-bathroom etc, to take into account physical and psychological necessity of users
 

Learning Outcomes

CTPO

TOA

Upon successful completion of the course, the students will be able to :

LO - 1 :

explain equipments, functions, action-areas of functions (work areas), sequences of functions and correct planning of work triangle in house kitchens

5

1,4

LO - 2 :

summarize types and design principles of kitchens in houses.

5

1

LO - 3 :

explain functions which have taken placed and necessity equipments in restaurant .

5

1,5

LO - 4 :

explain design principles of restaurant kitchens

5

1,4

LO - 5 :

list necessary antropometric dimensions in design of kitchens

3,5

1,4

LO - 6 :

list current materials,which are used in house and restaurant kitches, and their selective criteria

3,5,7

1,3

LO - 7 :

design kitchens which have different types and features

3,4,5,6,7,9,11

4

CTPO : Contribution to programme outcomes, TOA : Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 

Contents of the Course

Related to physical and psychogical-social needs of user; the importance of kitchens in houses, the concept and classification of user needs. Equipments placed in kitchens, functions, areas of functions (work areas) , sequence of functions, work triangle, types of kitchen and design principles of them. General function features of restaurant kitchens and principles of them, current materials used in kitchen design and selection criteria of these material, , important anthropometric dimensions in kitchen design.

 

Course Syllabus

 Week

Subject

Related Notes / Files

 Week 1

History of house kitchens, importance of kitchen design. Relationship between kitchen and other places in house, concept of user needs.

 Week 2

Activities in kitchen, sequence of activities, working areas and work triangle.

 Week 3

Equipments placed in kitchen. The relationship between Equipment-Activity and Equipment-User. Important antropometric dimensions in kitchen design.

 Week 4

Types of kitchen and design principles about these types.

 Week 5

New design approaches in kitchen . Student presentations related to kitchen designs

 Week 6

Materials in kitchen

 Week 7

Practices related to kitchen design

 Week 8

Practices related to kitchen design.

 Week 9

Mid-term exam

 Week 10

Activities and equipments in restaurant kitchen

 Week 11

Design principles and materials of restaurant designs.

 Week 12

Practices related to design of restaurant kitchen

 Week 13

Students presentation about kitchen that is designed previously by students

 Week 14

Students presentation about kitchen that is designed previously by students

 Week 15

Students presentation about kitchen that is designed previously by students

 Week 16

End-of-term exam

 

Textbook / Material

 

Recommended Reading

1Arcan, E. F. , ve Evci, F. , 1987, Mimari Tasarıma Yaklaşım 1 Bina Bilgisi Çalışmaları, Yıldız Üniversitesi Mimarlık Fak. , İstanbul

2Baytin, N. , 1980, Konut Islak Mekanları, Tübitak Y. A. E. Yayın No: 45, Ankara

3Grandjean E. , 1973, Ergonomics of the Home, Taylor-Francis Ltd, London

4Woodson, E. W. , 1981, Human Factors Design Handbook, Mc Graw-Hiıı Book Co. , New York

5Zorlu, T. , 1996, Trabzon Kenti Ölçeğinde Kullanıcı Gereksinmelerine Bağlı Olarak Mutfak Mekanı ve Tipleri Üzerine Bir Araştırma, Yüksek Lisans Tezi, K. T. Ü. Fen Bilimleri Ens. , Trabzon

6Ideas for Great Kitchens, Sunset pub, Menlo park, 1991

7Joyce, P. Ve Swift, P., 1988, Kitchens, ed. Mike Lawrence New Holland Publischer, London

8Murrel, R. ,1986, Small Kitchens, ad: M. Brezley, London

9Madden, C. C. ,1993, Kitchens, C. Potter, Newyork

10Pluckenett, J. , 1988, Home Design and Decorating, Hamlyn London

 

Method of Assessment

Type of assessment

Week No

Date

Duration (hours)

Weight (%)

Mid-term exam

9

13/11/2015

1

30

Presentation

13
14
15

02/12/2015
09/12/2015
16/12/2015

2
2
2

20

End-of-term exam

16

05/01/2016

1

50

 

Student Work Load and its Distribution

Type of work

Duration (hours pw)

No of weeks / Number of activity

Hours in total per term

Lectures (face to face teaching)

2

14

28

Own (personal) studies outside class

4

6

24

Own study for first mid-term exam

4

1

4

Mid-term exam

1

1

1

Practice

2

3

6

Homework

2

6

12

Own study for final exam

5

1

5

End-of-term exam

1

1

1

Total work load

81