This UNIT will delve into the intricacies of kitchen design while connecting it with the Serbian national dish Gibanica. Key topics covered include:
Kitchen Design Principles
Culinary Arts: Red Borscht Preparation
Efficient Use of Kitchen Technology
Integration of STEAM in Culinary Practices
To fully integrate culinary and STEM education, the following subjects can be connected with the topic:
Science: Investigating the physics of heat transfer and energy efficiency in kitchen appliances
Technology: Utilizing digital tools for kitchen design and layout optimization
Engineering: Designing efficient kitchen layouts to maximize workflow and productivity
Mathematics: Calculating spatial dimensions and proportions for ergonomic kitchen design
By the end of this module, teachers should be able to:
Facilitate discussions on kitchen ergonomics and its impact on culinary productivity.
Integrate cultural awareness and appreciation into culinary education through the exploration of Gibanica.
Empower students to apply STEM concepts to real-world design challenges in culinary spaces.
Foster interdisciplinary connections between culinary arts, STEM subjects, and cultural studies.
This module aims to achieve the following learning objectives:
Understand the principles of effective kitchen design and layout optimization.
Appreciate the cultural significance of Red Borscht and its role in Polish culinary traditions.
Analyze the relationship between kitchen layout, workflow efficiency, and culinary productivity.
Apply STEM principles to design and optimize functional culinary spaces.
Floor plans or blueprints of kitchen spaces
Graph paper and pencils for sketching
Digital tools for kitchen layout design (optional)
Poster boards or presentation materials
Students will design and optimize kitchen layouts for preparing Red Borscht, considering both practical and cultural factors.
Teams will collaborate to present their design proposals, explaining their rationale and design choices.
Introduce the Challenge: Introduce the Culinary Space Design Challenge and provide background information on kitchen ergonomics and Red Borscht.
Group Formation: Divide students into small groups and assign each group the task of designing a kitchen layout for preparing Red Borscht.
Blueprints and Sketching:
Provide floor plans or blueprints of kitchen spaces for students to work with, or allow them to create their own.
Students sketch their kitchen layout designs on graph paper or using digital tools.
Design Considerations:
Encourage students to consider factors such as workflow efficiency, appliance placement, and cultural influences in their designs.
Facilitate group discussions and offer guidance as students develop and refine their kitchen layouts.
Presentations:
Have each group present their design proposals to the class, explaining their design rationale and addressing questions from classmates.
Encourage peer feedback and reflection on the practicality and cultural appropriateness of each design.
Conduct a debriefing session where students reflect on the challenges and considerations involved in designing functional and culturally sensitive kitchen spaces.
Critical thinking
Collaboration
Problem-solving
Design thinking
Cultural appreciation
Presentation skills
Project-Based Learning
Experiential Learning
Inquiry-Based Learning
Cultural and Environmental Awareness
Interdisciplinary Approach
Cross-Curricular Connections
Technology Integration
SketchUp or Adobe Dimension for digital kitchen layout design
Online tool for Kitchen design: https://kitchen.planner.ikea.com/us/en/
Microsoft PowerPoint or Google Slides for group presentations
Google Forms or Mentimeter for gathering feedback from peers
Trello or Asana for project management and collaboration
