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Kitchen Design Lesson Plan

Instructor: Dana Dance-Schissel

Dana teaches social sciences at the college level and English and psychology at the high school level. She has master's degrees in applied, clinical and community psychology.

The kitchen is often described as the heart of the home. This lesson plan explores the key concepts and critical elements of kitchen design. An activity gives students the chance to design their dream kitchen using what they've learned.

Learning Objectives

Upon completion of this lesson, students will be able to:

  • List important characteristics of kitchen design.
  • Define the 'work triangle.'

Length

60 to 90 minutes

Curriculum Standards

CCSS.ELA-LITERACY.SL.11-12.1

Initiate and participate effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grades 11-12 topics, texts, and issues, building on others' ideas and expressing their own clearly and persuasively.

CCSS.ELA-LITERACY.SL.11-12.1.B

Work with peers to promote civil, democratic discussions and decision-making, set clear goals and deadlines, and establish individual roles as needed.

CCSS.ELA-LITERACY.SL.11-12.1.C

Propel conversations by posing and responding to questions that probe reasoning and evidence; ensure a hearing for a full range of positions on a topic or issue; clarify, verify, or challenge ideas and conclusions; and promote divergent and creative perspectives.

CCSS.ELA-LITERACY.SL.11-12.2

Integrate multiple sources of information presented in diverse formats and media (e.g., visually, quantitatively, orally) in order to make informed decisions and solve problems, evaluating the credibility and accuracy of each source and noting any discrepancies among the data.

CCSS.ELA-LITERACY.SL.11-12.4

Present information, findings, and supporting evidence, conveying a clear and distinct perspective, such that listeners can follow the line of reasoning, alternative or opposing perspectives are addressed, and the organization, development, substance, and style are appropriate to purpose, audience, and a range of formal and informal tasks.

Materials

  • Assorted photographs of residential kitchens
  • Assorted photographs of commercial kitchens
  • Assorted photographs of kitchens that have design flaws that reduce functionality
  • A list of facts with examples for effective kitchen design (e.g. the work triangle, functionality, ease of use, placement of doors, and so on)

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