Residential Kitchen Design
  I: Administrative Information   II: Course Details   III: Topical Outline(s)  Printable Version
Section I: Administrative Information
  Total hours: 42.0
Credit Value: 3.0
Credit Value Notes: N/A
Effective: Fall 2019
Prerequisites: (DESN70022 DESN70024 DESN70025)
Corequisites: N/A
Equivalents: N/A
Pre/Co/Equiv Notes: DESN70005 Kitchen and Bath: The Basics

Program(s): Visual Design Interior Decorat
Program Coordinator(s): Leasa Wright
Course Leader or Contact: N/A
Version: 20190903_00
Status: Approved (APPR)

Section I Notes: This course may be offered in multiple formats including face-to-face, blended, or online.

Section II: Course Details

Detailed Description
This course provides students with an overview of the planning, research, design and project management skills required for the successful completion of a residential kitchen project. Skills previously learned, are applied to kitchen design and enable students to convey their ideas in a professional manner. Students learn about kitchen appliances and are introduced to the electrical/building code requirements for today's kitchen. Renovation details such as renovating existing kitchen spaces will be explored, as well as new build requirements. An overview of the Ontario Building Code is explained, as it relates to kitchen design. Cabinetry styles and functions are investigated as well as counter top and flooring materials. Safety considerations are reviewed and students learn to apply the principles of universal design to the kitchen, to meet the ergonomic needs of the client. Through interactive lectures, discussion/critiques, research work, seminars, textbook readings, web based research, guest speakers and showroom visits, students learn the skills necessary to design a successful residential kitchen project.

Program Context

Visual Design Interior Decorat Program Coordinator(s): Leasa Wright
This is an elective course in the Visual Design - Interior Decorating Sheridan Certificate Program providing students with the knowledge and skills needed for a career in interior decorating.

Course Critical Performance and Learning Outcomes

  Critical Performance:
By the end of this course, students will demonstrate the ability to design a residential kitchen that meets all planning and code requirements established by the National Kitchen and Bath Association (NKBA) and outlined in the textbook.
Learning Outcomes:

To achieve the critical performance, students will have demonstrated the ability to:

  1. Assess the needs of the customer.
  2. Prepare conceptual sketches of the kitchen.
  3. Create a kitchen plan and provide elevations of each wall, including the island.
  4. Identify Ontario Building Code requirements for a kitchen.
  5. Draw a lighting and electrical plan that meets Ontario Building Code.
  6. Conduct industry research to ensure that the kitchen meets current standards.
  7. Determine accessible design needs as they relate to the kitchen.
  8. Create a kitchen remodel planning schedule.
  9. Communicate effectively in a variety of formats (visual, graphic, oral and written).

Evaluation Plan
Students demonstrate their learning in the following ways:

 Evaluation Plan: IN-CLASS
 Kitchen Concept Plan30.0%
 Kitchen Plan & Elevations (Detailed Drawing)25.0%
 Budget, Lighting, & Electrical25.0%
 Accessible Kitchen Design20.0%

Evaluation Notes and Academic Missed Work Procedure:
TEST AND ASSIGNMENT PROTOCOL The following protocol applies to every course offered by Continuing and Professional Studies. 1. Students are responsible for staying abreast of test dates and times, as well as due dates and any special instructions for submitting assignments and projects as supplied to the class by the instructor. 2. Students must write all tests at the specified date and time. Missed tests, in-class/online activities, assignments and presentations are awarded a mark of zero. The penalty for late submission of written assignments is a loss of 10% per day for up to five business days (excluding Sundays and statutory holidays), after which, a grade of zero is assigned. Business days include any day that the college is open for business, whether the student has scheduled classes that day or not. An extension or make-up opportunity may be approved by the instructor at his or her discretion.

Provincial Context
The course meets the following Ministry of Colleges and Universities requirements:


Essential Employability Skills
Essential Employability Skills emphasized in the course:

  • Personal Skills - Manage the use of time and other resources to complete projects.
  • Communication Skills - Respond to written, spoken, or visual messages in a manner that ensures effective communication.

Prior Learning Assessment and Recognition
PLAR Contact (if course is PLAR-eligible) - Office of the Registrar
Students may apply to receive credit by demonstrating achievement of the course learning outcomes through previous relevant work/life experience, service, self-study and training on the job. This course is eligible for challenge through the following method(s):

  • Challenge Exam
    Notes:  Students are required to complete at least 2 of the above methods of Prior Learning Assessment Recognition
  • Portfolio
    Notes:  Students are required to complete at least 2 of the above methods of Prior Learning Assessment Recognition
  • Interview
    Notes:  Students are required to complete at least 2 of the above methods of Prior Learning Assessment Recognition

Section III: Topical Outline
Some details of this outline may change as a result of circumstances such as weather cancellations, College and student activities, and class timetabling.
Instruction Mode: In-Class
Professor: Multiple Professors
OptionalTextbookKitchen Planning, J. Beamish; K. Parrott; J. Emmel; M.J. Peterson, John Wiley & Sons, 2nd, 2013, available at

Applicable student group(s): Continuing and Professional Studies students
Course Details:

Module 1 - Introduction to Kitchen Planning

  • The professional kitchen designer
  • Finishes that meet the needs of the client 
  • How to conduct research
  • Planning the kitchen - interviewing the client and deciding upon a style for the kitchen
  • Learning the needs of the client
  • Establishings the functions of the kitchen
  • Research finishes for a kitchen, including cabinets, counters, floors, backsplash, hardware, sink faucets, lighting, and more
  • Research applicances for a kitchen, including a wall oven, cooktop, and island with plumbing 
  • Collecting and analyzing information using online research
  • Create specification sheets for kitchen
  • Conduct industry research for all finishes
  • Visually demonstrate your ideas, concepts, and plans
  • Learn to create a design presentation using PowerPoint, Olioboard, and / or traditional design boards; discussion on electronic presentations using electronic applications
  • Present the kitchen concept for approval 
  • Assignment #1 - Kitchen Concept Plan, Appliances, Lighting, and Finishes (30%)

Module 2 - Drafting Skills

  • A brief review of drafting from previous required courses
  • Visually communicate the kitchen concept in a manner accepted by the kitchen industry
  • Create a detailed, accurate, labelled floor plan of the space, which includes all kitchen nomenclature either by hand or using instructor approved computer drafting program
  • Create detailed elevations which can be used by the contractor to construct the kitchen according to the Decorator's specifications 
  • Assignment #2 - Drafting The Kitchen: Plans & Elevations (25%)

Module 3 - Budget, Electrical, and Lighting Requirements 

  • How to prepare a budget that meets the needs of the client, while at the same time addresses their wants 
  • Presenting a budget to a client 
  • The Ontario Building Code and how it applies to the electrical and lighting plan for the kitchen
  • Understand the minimum requirements for electrical 
  • Understand the minimum requirements for lighting
  • How to draft an electrical and ligthing plan on a floor plan
  • Assignment #3 - Budget, Lighting, and Electrical Plan (25%)

Module 4 - Universal Design

  • 'Aging in Place' - a trend in home ownership and how that relates to kitchen design
  • Client communication and how to undertand the needs of the client and the role which that plays in the design process
  • Building Code as it relates to universal design
  • How to present univeral ideas to client
  • Assignment #4 - Accessible and Ergonomic Kitchen Design (20%)

Guest speakers and field trips are subject to change by semester.

Sheridan Policies

All Sheridan policies can be viewed on the Sheridan policy website.

Academic Integrity: The principle of academic integrity requires that all work submitted for evaluation and course credit be the original, unassisted work of the student. Cheating or plagiarism including borrowing, copying, purchasing or collaborating on work, except for group projects arranged and approved by the professor, or otherwise submitting work that is not the student's own, violates this principle and will not be tolerated. Students who have any questions regarding whether or not specific circumstances involve a breach of academic integrity are advised to review the Academic Integrity Policy and procedure and/or discuss them with the professor.

Copyright: A majority of the course lectures and materials provided in class and posted in SLATE are protected by copyright. Use of these materials must comply with the Acceptable Use Policy, Use of Copyright Protected Work Policy and Student Code of Conduct. Students may use, copy and share these materials for learning and/or research purposes provided that the use complies with fair dealing or an exception in the Copyright Act. Permission from the rights holder would be necessary otherwise. Please note that it is prohibited to reproduce and/or post a work that is not your own on third-party commercial websites including but not limited to Course Hero or OneNote. It is also prohibited to reproduce and/or post a work that is not your own or your own work with the intent to assist others in cheating on third-party commercial websites including but not limited to Course Hero or OneNote.

Intellectual Property: Sheridan's Intellectual Property Policy generally applies such that students own their own work. Please be advised that students working with external research and/or industry collaborators may be asked to sign agreements that waive or modify their IP rights. Please refer to Sheridan's IP Policy and Procedure.

Respectful Behaviour: Sheridan is committed to provide a learning environment that supports academic achievement by respecting the dignity, self-esteem and fair treatment of every person engaged in the learning process. Behaviour which is inconsistent with this principle will not be tolerated. Details of Sheridan's policy on Harassment and Discrimination, Academic Integrity and other academic policies are available on the Sheridan policy website.

Accessible Learning: Accessible Learning coordinates academic accommodations for students with disabilities. For more information or to register, please see the Accessible Learning website (Statement added September 2016)

Course Outline Changes: The information contained in this Course Outline including but not limited to faculty and program information and course description is subject to change without notice. Any changes to course curriculum and/or assessment shall adhere to approved Sheridan protocol. Nothing in this Course Outline should be viewed as a representation, offer and/or warranty. Students are responsible for reading the Important Notice and Disclaimer which applies to Programs and Courses.

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