KITCHEN PLANNING AND DESIGN

Course Description

Course offers students an opportunity to express themselves creatively while developing the skills necessary to obtain employment in the kitchen industry. To ensure the quality and success of this program, Interior Design faculty collaborated with the National Kitchen . The principles of kitchen design are introduced in this course. Emphasis is placed on understanding how users interact with the room and how the designer can create a layout that is more efficient and intuitive. The class explains how the task of kitchen design changes between new construction and remodeling projects. This course is one of the first taken by students.

KITCHEN PLANNING AND DESIGN

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Ceserani and Kinton's The Theory of Catering, 11th edition(2012), Professor David Foskett and Victor Ceserani

Learning Outcomes

1. L01 demonstrates a wide variety of knowledge on designing a kitchen SOLO 4
2. L02 the student differentiate the function and efficasy of each fixture and fitting in order to include in the planning process SOLO 4
3. L03 observe and troubleshoot issues that may occure in the future when and cunsult businesses having issues with planning and designing SOLO 4
4. L04 write a full report on the kitchen design and plannıng from equiptment to flooring and ventilation SOLO 2
5. L05 can demonstrate a full understanding of Corporate Social Resposibility SOLO 3

Program Outcomes

1. P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
2. P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
3. P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
4. P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
5. P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
6. P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
7. P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
8. P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
9. P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
10. P10 10. Students will be able to acquire effective teamwork skills.

Po-Lo Matrix