Design Modular Kitchens like an expert

The first module of the modular kitchen designing course is structure. In this module we will teach you all the technicalities you need to keep in mind while designing a kitchen. The chapters will be as following:-

Chapter 1 - Utility - Introduction

                Part 1 - Cooking Area

                Part 2 - Storage

                Part 3 - Washing area

                Part 4 - Dining and serving

Chapter 2 - Vastu

Chapter 3 - Working Zones / Work Triangle

Chapter 4 - Layouts

Chapter 5 - Appliances - Introduction

                Part 1 - Cooking Appliances

                Part 2 - Cooling Appliances

                Part 3 - Washing Appliances

                Part 4 - Free Standing Appliances

The first module of this modular kitchen designing course will talk about all the utility areas that need to be planned. The functions that take place in the kitchen are storage, cooking, washing, dining and special requirements. One needs to have an in-depth discussion with their clients to recognize their requirements. We have created the kitchen design form that will help you cover all aspects while you are having this discussion with your client. By the end of this video you will learn all the functions that need to be planned in a kitchen.

The most important area in the kitchen is where the cooking would take place. By the end of this section you will learn the ideal place where it should be, the size of the cooking area, how you can customise it to the needs of your client and the different appliances that you can suggest to them.

Cooking zone is explained in the lecture explaining different appliances to be used. The placement and size of the chimney with regard to cooking appliances is also discussed.

Storage needs of your clients are discussed  in this section giving emphasis to the dry grocery storage,veggies storage and the refrigerated articles storage. This would vary with the family size, their storing habits and their shopping cycles. This lecture will help you understand the storage needs and plan the storage cabinets accordingly.

This chapter will elaborate on the planning for the storage requirements with regard to the family size and purchase habits of their customer. Grocery, vegetables and refrigerated articles are touched upon for storage.

The sink,faucets, water purifiers, geyser and dish-washer can comprise of the water area. What is the size of the sink that you should choose, what are the different kind and what are the different ways in which this function can be planned will be discussed.

In this chapter we will talk further about the planning of the washing area.

The preparation area basically is the counter space that needs to be planned around the cooking area. This ensures that there is enough chopping, arranging, kneading and appliance usage space. We will discuss the factors that effect this space allocation and what is the ideal area for it.

This part will cover different ways in which the dinning and or the serving area can be incorporated in the kitchen area. We will discuss the different ways in which it can be done and the exact sizes that are needed for it.

In this chapter we will discuss the ways in which activities like dining and serving can be incorporated into the kitchen area.

This chapter will discuss the utility of different kitchen appliances and their basic technical factors like uniform sizes and specifications of built-in and free standing appliances. This will help you guide your customers to make an informed choice for appliances according to their needs.

Vastushastra is an ancient science describing architecture of dwellings. The basic Vastu tips for kitchen will be discussed in this chapter describing the Agni (fire) zone and Jal (water) zone.

The three important zones, cooking, washing and refrigerator comprise of the work triangle in a kitchen. Its planning and placement in small and big sized kitchens will be discussed in this chapter.   

In this chapter different layouts of a kitchen will be discussed in detail which is important at the time of planning. Straight line, L shape, U shape, G shape, Island and Peninsula shapes will be discussed in detail with measurements. Emphasis will be given to the small as well as big kitchens with closed and open formats. After this lecture you will be able to define the shape of your client"s kitchen with regard to the room size available. 

Appliances are the soul of the kitchen which support all the activities being performed in it. After a broad introduction the cooking appliances will be discussed in detail describing their use, sizes, types and placement. After this chapter you will be able to select the right appliances and plan their placement in a proper manner for yourself or your client's kitchen.

In this chapter the cooling appliances will be discussed in detail giving special attention to the  freestanding and builtin options available. Different types of refrigerators, freezers, wine chillers will be discussed with the placement of their electric points. This will help you in proper selection and placement of these appliances.

The water appliances will be discussed in detail in this chapter describing the sinks, dishwasher , faucets, geyser etc- The different types of water purifiers are also discussed with their placements. You will be able to plan the water zone with its appliances selection and placement after studying this chapter and give the right electrical and water points markings at the site accordingly.

This chapter throws light on the different free standing appliances which are required for smooth functioning of the kitchen needs. You will learn the different placements of these appliances along with their electrical points positioning which needs to be done at the planning and site marking stage.   

This lecture explains the utility of the chimney/ cooker hood in the kitchen and its different features like size, material etc-. The placement of the chimney should be as close to the outer wall of the kitchen to reduce the duct pipe length. This will help in better suction of fumes hence keeping the kitchen fresh and flavors free.  The suction capacity and filters of the chimney are explained in detail so that you will be able to select the right hood for the specific kitchen project.

This chapter will introduce the Section 3 : Engineering module of this course. You will be enlightened on the journey you are about to start to delve deeply into the structure, materials used and sizes of the modules (Base, Wall, Tall and Special designer modules).

This lecture describes the basic standard structure and construction of carcasses or modules for kitchen cabinets in detail with regard to its formation and utility. Some special modules like sink or water purifier which are prone to water exposure are explained separately.

This lecture explains different materials which are used to make the cabinets / carcasses. The positives and negatives of different materials are explained explicitly with regard to their strength, water resistance, screw holding capacity etc-. After this lecture you will be able to select the right material for your client's kitchen cabinets considering the site position, usage of the kitchen and lifestyle of the users.

The outer fascia of cabinets, the shutters or doors will be discussed in detail in this chapter. The different materials and finishes will be discussed explaining the specific features and positives and negatives of all with relation to utility and aesthetics. After this chapter you will be able to make a wise choice for the doors for your or your clients kitchen keeping in mind the usage and lifestyle.

Counter tops or worktops are discussed in detail in this lecture explaining the different materials used and their positives and negatives. Some special tips for the right installation to make it a seamless and water proof  fixture are also delved into. After this lecture you will be able to select the right counter top for different kitchens and know the right installation tips as well.

This is just an introduction to the different types of modules ( base , wall and tall ) which together make up a kitchen project. The details of the sizes and structure of the same will be delved into in the further lectures.

The base modules are explained in this lecture with different dimensions making the width as variable and standardizing the depth and ht. The details of the different door styles with different operating hardware as the hinges and  channels are incorporated too. Special modules like the sink module and corner modules are also explained in detail.

The wall  modules are explained in this lecture with different dimensions making the width as variable and standardizing the depth and ht. The details of the different door styles with different operating hardware as the hinges and uplifts and roller shutters are incorporated too. Special modules like the dishrack module and corner modules are also explained so that you will be able to create a detailed layout using these modules for your or your client's kitchen.

The tall modules are explained in this lecture with different dimensions making the width as variable and standardizing the depth and ht. The details of the different styles for door openings and dividing the door ht into two or more shutters is also explained. The different utility as crockery or grocery storage with different hardware and accessories as the pantry units, pantry drawers etc- are incorporated too. After going through this lecture you should be able to create an optimum utilitarian kitchen layout within the given space.

This lecture is the introduction to the modular kitchen accessories explaining the utility of the same in making a kitchen of optimum utility and comfort.

This lecture explains the different accessories which can be used in the base modules for optimum utilization of space. The different channel systems, wire baskets, Cutlery trays, wicker baskets etc- which are  a must in every working kitchen and other corner accessories like the magic corner, Leeman etc- are explained. The accessories which fit into the sink cabinet such as dustbin and detergent holders are also   explained. You should be able to select right base accessories and assign the right size of cabinets for the same after completing this lecture.

This lecture explains the different accessories which can be used in the wall modules for optimum utilization of space. The dish rack which is a must in every working kitchen and other fancy accessories like the pull-down unit, Spicario etc- are explained along with the different door opening hardware such as lift up mechanisms.  You will be able to select the right wall accessories and assign the right size of cabinets for the same after completing this lecture.

This lecture explains the different accessories which can be used in the Tall modules for optimum utilization of space. The different pantry units in different sizes and materials are explained along with other fancy accessories like the pantry drawers.The different door opening styles and hardware to be used for them are also explained. You will be able to select the right tall accessories and assign the right size of cabinets for the same after completing this lecture.

This lecture introduces the Aesthetic section of this course and enumerates the different aspects such as shape, color, texture, lights and themes which will be covered up in the following lectures.

Different creative shapes are discussed in this lecture apart from the regular L and U shapes. Creativity can run high in the open kitchens and secondary kitchens where unique shapes and concepts can be created.

Lights are the making or breaking factor in any project. Their  utility, different lights which can be opted for and the color tones for the lights will be discussed in this lecture after which you will be able to make a right selection of lights in the kitchen project.

This lecture will emphasize the selection of design theme for the kitchen. This is even more relevant in open format kitchens and secondary kitchens wherein the theme of the living area or the entire home echoes into the kitchen also. You will learn how to incorporate the theme using the color, textures, materials, artefacts etc-

As the grand finale to this course we are discussing a completed project wherein the clients needs were incorporated to create a perfect kitchen. All the rules learnt have been applied and the structure, engineering and aesthetic parts are well explained in a practical manner. After going through with these three completed projects you will understand how the designing rules are incorporated in a working project practically .