Kitchen+cabinets

Kitchen designs vary from year to year and generation to generation and are affected by personal taste, cost and available space.

This presentation shows a range of contemporary design styles.

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View the presentation then discuss the clients requirements, other specialist trades you may need and make some notes on specialist hardware you observed used in the kitchens presented.

Kitchen designs: Common Kicthen layouts include:

Galley Kitche


 * "U" shaped


 * Corridor


 * "L" shaped


 * Island bench.

Styles include:


 * Country style
 * Reproduction or "Old world" - with open shelves and cabinets
 * Contemporary - Simple cabinets light colours
 * Ultra-modern - sometimes no bases use

You should obtain a copy of the TAFE NSW publication: Domestic Kitchen Design, Manufacture & Installation (KITCHEN001) See resources page

You should download and read the following documents on planning and preparing, antropometric data (study of basic human sizes and movement) and cabinet construction for Kitchen manufacture:







You can download some FREE Kitchen design software via this goolge search: it may be useful in practicing your design skills. Have look and play with some of the available software: [|GOOGLE search: FREE Kitchen Design Software]

Another popular free 3D drawing tool is Google SketchUp You can download a copy of Google SketchUp for free: []

Before starting with Google sketch up view this on how to use Google Sketchup: Video 1 - new users media type="youtube" key="xqcL-xPC-Ys?fs=1" height="307" width="384" There are more trianing videos avialable on YOUTUBE: [|Google SketchUp - Video Tutorial Link]

Waste management
Waste management in modern kItchen design is a issue of importance to many clients today. You should consider when designing a kitchen: 1. The sustainble aspects of the materials you use: types of board, hardware, finishing materials (paint v laminates v natural finishes)

2. Lighting efficiency - types of lights ( flouro tubes vs hallogen downlights vs LED technology), location (benchtop lighting v natural lighting), including sensors (smoke and light) []

3. Appliance sizing and performance criteria ( e.g. double ovens, microwave, benchtop fryers firdges and freezers adn range hoods).

4. Water efficiency - includng water heating - drainage and grey water recovery,

5. Food waste - collecting, recycling, contamination, storage (including kitchen chemicals).

A good place to start for more information is: []