CULI-2015Kitchen Layout & Design
The menu is the most critical document influencing
decisions made in kitchen design. Equipment purchases and layout choices must
reflect the size and style of the menu to ensure production efficiency even in
the busiest service periods. It is important that chefs are able to
contribute to the kitchen design and layout process. Through group work and
individual projects, students will develop an introductory understanding of the
people and procedures involved in the designing and construction of a new
commercial kitchen. Students will learn to create flow and scale diagrams,
organize purchase lists for restaurant start up equipment and small wares, and
apply concepts of efficiency, human engineering, and sustainability to develop
their own kitchen design. Students will analyze existing commercial kitchens
and propose realistic changes that might improve functionality.
