Kitchens, Baths and Universal Design An introduction to Space Planning for Special Needs Introductions This is an introduction to NKBA planning standards used in HCC’s Interior Design Program. You will learn more about this in INDS 2210 Kitchen and Bath Design Who can tell me what NKBA is? NKBA The National Kitchen & Bath Association (NKBA) is a non-profit trade association that promotes the professionalism of the kitchen and bath industry. Established in 1963 as a network of kitchen dealers, it has grown into the premier association of distributors, retailers, remodelers, manufacturers, fabricators, installers, designers, and other professionals. The NKBA’s certification program emphasizes continuing education and career development and includes designers and professionals in all segments of the kitchen and bath industry. Kitchen & Bath Resources: Alphabet Soup NKBA – National Kitchen and Bath Association ANSI – American National Standards Institute UFAS – Uniform Federal Accessibility Standards IRC – International Residential Code ADA - Americans with Disabilities Act Links to all of these groups can be found on the class website. Kitchens No one wants a brand-new kitchen with appliance doors that bump into cabinet doors, or an island so close to the wall that it can’t be used for dining. Good space planning will help you develop the best layout for your kitchen, It’s not your Granny’s Kitchen… By British Kitchen Designer Johnny Grey The Work Triangle The “work triangle” is defined by the National Kitchen and Bath Association as an imaginary straight line drawn from the center of the sink, to the center of the cook top, to the center of the refrigerator and finally back to the sink. The NKBA suggests these guidelines for work triangles: The sum of the work triangle’s three sides should not exceed 26 feet, and each leg should measure between 4 and 9 feet. The work triangle should not cut through an island or peninsula by more than 12 inches. If the kitchen has only one sink, it should be placed between or across from the cooking surface, preparation area, or refrigerator. No major traffic patterns should cross through the triangle. Efficiency is the triangle’s main goal, as it keeps all the major work stations near the cook, without placing them so close that the kitchen becomes cramped. The work triangle is also designed to minimize traffic within the kitchen so the cook isn’t interrupted or interfered with. Here are some examples of standard kitchen layouts with their work triangles: Corridor, L and U Shaped Kitchens Common Kitchen Layouts featuring 3 major work areas. Double L and G Kitchens Here are some examples of kitchen layouts that are spread out and have more than three work stations. These kitchens have multiple and non-traditional triangles. 12 31 Ways to a Better Kitchen Access Standard Recommended: The clear opening of a doorway should be at ...

1. Kitchens, Baths and Universal Design
An introduction to Space Planning for Special Needs
Introductions
This is an introduction to NKBA planning standards used in
HCC’s Interior Design Program.
You will learn more about this in INDS 2210 Kitchen and Bath
Design
Who can tell me what NKBA is?
NKBA
The National Kitchen & Bath Association (NKBA) is a non-
profit trade association that promotes the professionalism of the
kitchen and bath industry.
Established in 1963 as a network of kitchen dealers, it has
grown into the premier association of distributors, retailers,
remodelers, manufacturers, fabricators, installers, designers,
and other professionals.
The NKBA’s certification program emphasizes continuing
education and career development and includes designers and
professionals in all segments of the kitchen and bath industry.

2. Kitchen & Bath Resources:
Alphabet Soup
NKBA – National Kitchen and Bath Association
ANSI – American National Standards Institute
UFAS – Uniform Federal Accessibility Standards
IRC – International Residential Code
ADA - Americans with Disabilities Act
Links to all of these groups can be found on the class website.
Kitchens
No one wants a brand-new kitchen with appliance doors that
bump into cabinet doors, or an island so close to the wall that it
can’t be used for dining. Good space planning will help you
develop the best layout for your kitchen,
It’s not your Granny’s Kitchen…
By British Kitchen Designer Johnny Grey

3. The Work Triangle
The “work triangle” is defined by the National Kitchen and Bath
Association as an imaginary straight line drawn from the center
of the sink, to the center of the cook top, to the center of the
refrigerator and finally back to the sink.
The NKBA suggests these guidelines for work triangles:
The sum of the work triangle’s three sides should not exceed 26
feet, and each leg should measure between 4 and 9 feet.
The work triangle should not cut through an island or peninsula
by more than 12 inches.
If the kitchen has only one sink, it should be placed between or
across from the cooking surface, preparation area, or
refrigerator.
No major traffic patterns should cross through the triangle.
Efficiency is the triangle’s main goal, as it keeps all the major
work stations near the cook, without placing them so close that
the kitchen becomes cramped. The work triangle is also
designed to minimize traffic within the kitchen so the cook isn’t
interrupted or interfered with.

4. Here are some examples of standard kitchen layouts with their
work triangles:
Corridor, L and U Shaped Kitchens
Common Kitchen Layouts featuring 3 major work areas.
Double L and G Kitchens
Here are some examples of kitchen layouts that are spread out
and have more than three work stations.
These kitchens have multiple and non-traditional triangles.

5. 12
31 Ways to a Better Kitchen
Access Standard
Recommended:
The clear opening of a doorway should be at least 34’’. This
would require a minimum 3’-0’’ door.
1: Door/Entry
Recommended:
The clear opening of a doorway should be at least 32’’ wide.
This would require a minimum 2’-10’’ door.
1. DOOR/ENTRY
2. DOOR INTERFERENCE
Code Reference:
For a standard hinged or swinging door, the clearance on the
pull side of the door should be the door width plus 18” by 60”.
(ANSI A 117.1 404.2.3.1)
The clearance on the push side of the door should be the door
width by 48”.
(ANSI A 117.1 404.2.3.1)
Recommended:

6. No entry door should interfere with the safe operation of
appliances, nor should appliance doors interfere with one
another.
Access Standard
Recommended:
In addition, the door area should include clear floor space for
maneuvering which varies according to the type of door and
direction of approach.
2. DOOR INTERFERENCE
3. DISTANCE BETWEEN WORK CENTERS
Access Standard
Recommended:
Kitchen guideline recommendation meets Access Standard.
Recommended:
In a kitchen with three work centers* the sum of the three
traveled distances should total no more than 26’ with no single
leg of the triangle measuring less than 4’ nor more than 9’.

7. 3. DISTANCE BETWEEN WORK CENTERS
4. SEPERATING WORK CENTERS
Access Standard
Recommended:
Kitchen guideline recommendation meets Access Standard.
Recommended:
A full-height, full-depth, tall obstacle* should not separate two
primary work centers.
A properly recessed tall corner unit will not interrupt the
workflow and is acceptable.
4. SEPERATING WORK CENTERS
5. WORK TRIANGLE TRAFFIC
Access Standard
Recommended:
Kitchen guideline recommendation meets Access Standard.
Recommended:
No major traffic patterns should cross through the basic work

8. triangle.
5. WORK TRIANGLE TRAFFIC
6. WORK AISLE
* Knee clearance must be a minimum 30” wide (36” to use as
part of the T-turn) and maintain a 27” clear space under the
cabinet, counter or sink for a depth of 8”. The next 3” of depth
may slope down to a height of 9”, with a clear space of at least
17” extending beneath the element. (ANSI 306.3)
* Toe clearance space under a cabinet or appliance is between
the floor and 9” above the floor. Where toe clearance is
required as part of a clear floor space, the toe clearance should
extend 17” minimum beneath the element. (ANSI A117.1 306.2)
Recommended:
The width of a work aisle should be at least 42” for one cook
and at least 48” for multiple cooks. Measure between the
counter frontage, tall cabinets and/or appliances.
6. WORK ISLE

9. 7. WALKWAYS
Access Standard
Recommended:
If two walkways are perpendicular to each other, one walkway
should be at least 42” wide.
Recommended:
The width of a walkway should be at least 36”.
Access Standard
Recommended:
If two walkways are perpendicular to each other, one walkway
should be at least 42” wide.
7. WALKWAYS
8. TRAFFIC CLEARANCE AT SEATING
Access Standard
Recommended:
In a seating area where no traffic passes behind a seated diner
allow 36” of clearance from the counter/table edge to any wall
or other obstruction behind the seating area.

10. Recommended:
In a seating area where no traffic passes behind a seated diner,
allow 32” of clearance from the counter/table edge to any wall
or other obstruction behind the seating area.
a. If traffic passes behind the seated diner, allow at least 36” to
edge past.
b. If traffic passes behind the seated diner, allow at least 44” to
walk past.
Access Standard
If traffic passes behind the seated diner, plan a minimum of 60”
to allow passage for a person in a wheelchair.
8. TRAFFIC CLEARANCE AT SEATING
9. SEATING CLEARANCE
Access Standard
Recommended:
Kitchen seating areas should be 28” – 34” high x 30” – 36”
wide x 19” deep to better accommodate people of various sizes
or those using a mobility aid.
Recommended minimum size for a knee space at a table or
counter is 36” wide x 27” high x 19” deep.
Recommended:
Kitchen seating areas should incorporate at least the following

11. clearances:
30” high tables/counters: Allow a 24” wide x 18” deep knee
space for each seated diner and at least 18” of clear knee space
36” high counters: Allow a 24” wide x 15” deep knee space for
each seated diner and at least 15” of clear knee space.
42” high counters: Allow a 24” wide x 12” deep knee space for
each seated diner and 12” of clear knee space.
9. SEATING CLEARANCE
10. CLEAN UP/PREP SINK PLACEMENT
Access Standard
Plan knee spaces at the sink to allow for a seated user.
Recommended minimum size for a knee space is 36” wide x 27”
high x 8” deep, increasing to 17” deep in the toe space, which
extends 9” from the floor. Insulation for exposed pipes should
be provided.
Recommended:
If a kitchen has only one sink, locate it adjacent to or across
from the cooking surface and refrigerator.

12. 10. CLEAN UP/PREP SINK PLACEMENT
11. CLEAN UP/PREP SINK LANDING AREA
Access Standard
Recommended:
Kitchen guideline recommendation meets Access Standard.
Recommended:
Include at least a 24” wide landing area* to one side of the sink
and at least an 18” wide landing area on the other side.
11. CLEAN UP/PREP SINK LANDING AREA
12. PREPERATION/WORK AREA
Access Standard
Recommended:
A section of continuous countertop at least 30” wide with a
permanent or adaptable knee space should be included

13. somewhere in the kitchen.
Recommended:
Include a section of continuous countertop at least 36” wide x
24” deep immediately next to a sink for a primary
preparation/work area.
12. PREPERATION/WORK AREA
13. DISHWASHER PLACEMENT
Access Standard
Recommended:
Raise dishwasher 6” – 12” when it can be planned with
appropriate landing areas at the same height as the sink.
Code Reference:
A clear floor space of at least 30” x 48” should be positioned
adjacent to the dishwasher door. The dishwasher door in the
open position should not obstruct the clear floor space for the
dishwasher or the sink. (ANSI A 117.1 804.6.3, 1003.12.6.3)
Recommended:
Locate nearest edge of the primary dishwasher within 36” of the
nearest edge of a cleanup/prep sink.
Provide at least 21”* of standing space between the edge of the
dishwasher and countertop frontage, appliances and/or cabinets,

14. which are placed at a right angle to the dishwasher.
13. DISHWASHER PLACEMENT
14. WASTE RECEPTACLE
Recommended:
Include at least two waste receptacles. Locate one near each of
the cleanup/prep sink(s) and a second for recycling either in the
kitchen or nearby.
14. WASTE RECEPTACLE

15. 15. AUXILLARY SINK
Recommended:
At least 3” of countertop frontage should be provided on one
side of the auxiliary sink, and 18” of countertop frontage on the
other side, both at the same height as the sink.
15. AUXILLARY SINK
16. REFRIGERATOR LANDING SPACE
Access Standard
Recommended:
See Code Reference
Code Reference:
A clear floor space of 30” x 48” should be positioned for a
parallel approach to the refrigerator/freezer with the centerline
of the clear floor space offset 24” maximum from the centerline
of the appliance. (ANSI A 117.1 804.6.6, 1003.12.6.6)
Recommended:
Include at least:
15” of landing area on the handle side of the refri gerator or
15” of landing area on either side of a side-by-side refrigerator
or
15” of landing area which is no more than 48” across from the
front of the refrigerator or

16. 15” of landing area above or adjacent to any undercounter style
refrigeration appliance.
16. REFRIGERATOR LANDING SPACE
17. COOK SURFACE LANDING AREA
Access Standard
Recommended:
Lower the cooktop to 34” maximum height and create a knee
space beneath the appliance.
See Access Standard 6 for knee space specifications.
Recommended:
Include a minimum of 12” of landing area on one side of a
cooking surface and 15” on the other side.
17. COOK SURFACE LANDING AREA

17. 18. COOKING SURFACE CLEARANCE
Code Requirement:
At least 30” of clearance is required between the cooking
surface and an unprotected/combustible surface above it. (IRC
M 1901.1)
If a microwave hood combination is used above the cooking
surface, then the manufacturer’s specifications should be
followed. (IRC M 1504.1)
Recommended:
Allow 24” of clearance between the cooking surface and a
protected noncombustible surface above it.
18. COOKING SURFACE CLEARANCE
19.COOKING SURFACE VENTILATION
Access Standard
Recommended:
Ventilation controls should be placed 15” – 44” above the floor,
operable with minimal effort, easy to read and with minimal
noise pollution.

18. Recommended:
Provide a correctly sized, ducted ventilation system for all
cooking surface appliances. The recommended minimum is 150
cfm.
Code Requirement:
Manufacturer’s specifications must be followed. (IRC G 2407.1,
IRC G 2447.1)
The minimum required exhaust rate for a ducted hood is 100
cfm and must be ducted to the outside. (IRC M 1507.3)
Make-up air may need to be provided. Refer to local codes.
(IRC G 2407.4)
19.COOKING SURFACE VENTILATION
20. COOKING SURFACE SAFETY
Access Standard
Recommended:
Place fire extinguisher between 15” and 48” off the finished
floor.
Recommended:
Do not locate the cooking surface under an operable window.
Window treatments above the cooking surface should not use

19. flammable materials.
A fire extinguisher should be located near the exit of the
kitchen away from cooking equipment.
20. COOKING SURFACE SAFETY
21. MICROWAVE OVEN PLACEMENT
Access Standard
Recommended:
Locate the microwave controls below 48.”
Recommended:
Locate the microwave oven after considering the user’s height
and abilities. The ideal location for the bottom of the
microwave is 3” below the principle user’s shoulder but no
more than 54” above the floor.
If the microwave oven is placed below the countertop the oven
bottom must be at least 15” off the finished floor.
21. MICROWAVE OVEN PLACEMENT

20. 22. MICROWAVE LANDING AREA
Access Standard
Recommended:
Provide landing area in front of or immediately adjacent to the
handle side of the microwave.
Recommended:
Provide at least a 15” landing area above, below, or adjacent to
the handle side of a microwave oven.
22. MICROWAVE LANDING AREA
23.OVEN LANDING AREA
Access Standard
Recommended:
See Code reference
Code Reference:
For side-opening ovens, the door latch side should be next to a

21. countertop (ANSI A 117.1 804.6.5.1)
Recommended:
Include at least a 15” landing area next to or above the oven.
At least a 15” landing area that is not more than 48” across from
the oven is acceptable if the appliance does not open into a
walkway.
23.OVEN LANDING AREA
24. COMBINING LANDING AREAS
Access Standard
Recommended:
Kitchen guideline recommendation meets Access Standard.
Recommended:
If two landing areas are adjacent to one another, determine a
new minimum for the two adjoining spaces by taking the longer
of the two landing area requirements and adding 12.”

22. 24. COMBINING LANDING AREAS
25. COUNTERTOP SPACE
Access Standard
Recommended:
At least two work-counter heights should be offered in the
kitchen, with one 28”– 36” above the finished floor and the
other 36”– 45” above the finished floor.
Recommended:
A total of 158” of countertop frontage, 24” deep, with at least
15” of clearance above, is needed to accommodate all uses,
including landing area, preparation/work area, and storage.
25. COUNTERTOP SPACE
26. COUNTERTOP EDGES
Access Standard
Recommended:

23. Kitchen guideline recommendation meets Access Standard.
Recommended:
Specify clipped or round corners rather than sharp edges on all
counters.
26. COUNTERTOP EDGES
27. STORAGE
Recommended:
The total shelf/drawer frontage* is:
1400” for a small kitchen (less than 150 square feet);
1700” for a medium kitchen (151 to 350 square feet); and
2000” for a large kitchen (greater than 350 square feet).
The recommended distribution for the shelf/drawer frontage in
inches is:
Small Medium Large
Wall 300" 360" 360"
Base 520" 615" 660"
Drawer 360" 400" 525"
Pantry 180" 230" 310"
Misc. 40" 95" 145"

24. 27. STORAGE
*Shelf and drawer frontage is determined by multiplying the
cabinet size by the number and depth of the shelves or drawers
in the cabinet, using the following formula:
Cabinet width in inches x number of shelf/drawers x cabinet
depth in feet (or fraction thereof) = Shelf/Drawer Frontage
1 drawer 24" x 2' = 48" drawer storage
+2 roll-outs 24" x 2' = 96" drawer storage
Total: 144" drawer storage
27. STORAGE
Access Standard
Recommended:
Plan storage of frequently used items 15” to 48” above the
floor.
Code Reference:
Where a forward or side reach is unobstructed, the high reach
should be 48” maximum and the low reach should be 15”
minimum above the floor. (ANSI A117.1 308.2.1 and 308.3.1)
Where a 20” – 25” deep counter obstructs a forward or side
reach, the high reach should be 44” maximum. (ANSI A117.1
308.2.2)

25. 28. STORAGE AT CLEAN UP/ PREP SINK
Access Standard
Recommended:
Plan storage of frequently used items 15” to 48” above the
floor.
Code Reference:
See Access Guideline 27 for reach specifications.
Recommended:
Of the total recommended wall, base, drawer and pantry
shelf/drawer frontage, the following should be located within
72” of the centerline of the main cleanup/prep sink:
at least 400” for a small kitchen;
at least 480” for a medium kitchen;
at least 560” for a large kitchen.
28. STORAGE AT CLEAN UP/ PREP SINK
29. CORNER CABINET STORAGE
Access Standard
Recommended:

26. Kitchen guideline recommendation meets Access Standard.
Recommended:
At least one corner cabinet should include a functional storage
device
This guideline does not apply if there are no corner cabinets.
29. CORNER CABINET STORAGE
30. ELECTRICAL RECEPTACLES
Access Standard
Recommended:
See Code Reference.
Code Reference:
See Access Standard 19 for reach and control specifications.
Requirement:
GFCI (Ground-fault circuit-interrupter) protection is required
on all receptacles servicing countertop surfaces within the
kitchen. (IRC E 3802.6)
Refer to IRC E 3801.4.1 through E 3801.4.5 for receptacle
placement and locations.

27. 30. ELECTRICAL RECEPTACLES
31. LIGHTING
Access Standard
Recommended:
Lighting should be from multiple sources and adjustable
Code Reference:
See Access Standard 19 for reach and control specifications.
Recommended:
In addition to general lighting required by code, every work
surface should be well illuminated by appropriate task lighting.
Code Requirement:
At least one wall-switch controlled light must be provided.
Switch must be placed at the entrance. (IRC E 3803.2)
Window/skylight area, equal to at least 8% of the total square
footage of the kitchen, or a total living space which includes a
kitchen, is required. (IRC R 303.1, IRC R 303.2)
31. LIGHTING

28. Standard Kitchen Measurements
Counter Heights – 36”
Double-bowl Sink – 33” to 42” W x 33” to 22” D
Single Bowl Sink – 24” to 30” W x 22” D
Dishwashers – 24” W
Trash Compactors – 12”, 15” or 18” W
Free-Standing Refrigerators – 30”, 32” or 35 ¾” W Openings
are usually 36” to 39”W
Built-In Refrigerators – 30”, 36”,42” or 48” W
Cook tops – 30” to 36” W
Drop-In Ranges – 30”
Built-In Ovens – 22” to 30” W
Bath Design
What I’ve Always Wanted…

29. Bathroom Planning
The NKBA developed the bathroom planning guidelines to
provide designers with good planning practices that consider
users’ typical needs. A committee of experts in bathroom design
reviewed relevant research, lifestyle and design trends, and
model building code requirements to ensure the guidelines
promote the health, safety, and welfare of consumers.
Bathroom Planning Guideline 1
Door Entry
Access Standard
Doorway should be 34”, this requires a 3’-0” Door
Recommended
The clear opening of a doorway should be at least 32 inches
wide. This would require a minimum 2-foot 10-inch door.
If the existing structure precludes changing the opening, then a
minimum 2-foot door is allowable.

30. Bathroom Planning Guideline 2
Door Interference
Access Standard
Recommended:
The door area should include clear floor space for maneuvering
which varies according to the type of door and the direction of
approach.
Code Requirement
No entry or fixture door should interfere with one another
and/or the safe use of the fixtures or cabinets.
Bathroom Planning Guideline 3
Ceiling Height
Access Standard
Recommended:
Bathroom guideline code requirement meets access standard.
Code Requirement:
Bathrooms shall have a minimum floor-to-ceiling height of 80
inches over the fixtures and at the front clearance area for
fixtures.

31. A shower or tub equipped with a showerhead shall have a
minimum floor-to-ceiling height of 80 inches above a minimum
area 30x30 inches at the shower head.
Bathroom Planning Guideline 4
Clear Space
Access Standard
Recommended:
Plan a minimum clear floor space of 30” x 48” at each fixture,
plus space for maneuvering including approach and turning for
a person using a wheelchair.
Recommended
Plan a clear floor space of at least 30 inches from the front edge
of all fixtures (i.e., lavatory, toilet, bidet, tub, and shower) to
any opposite bath fixture, wall, or obstacle.
Code Requirement
*A minimum space of at least 21 inches must be planned in
front of lavatory, toilet, bidet, and tub.
*A minimum space of at least 24 inches must be planned in
front of a shower entry.

32. Bathroom Planning Guideline 5
Single Lavatory Placement
Access Standard
Recommended:
Bathroom guideline recommendation meets access standard.
Recommended: The distance from the centerline of the lavatory
to the sidewall/tall obstacle should be at least 20 inches.
Code Requirement:
The minimum distance from the centerline of the lavatory to a
wall is 15 inches.
The minimum distance between a wall and the edge of a
freestanding or wall-hung lavatory is 4 inches.
Bathroom Planning Guideline 6-
Double Lavatory Placement

33. Access Standard
Recommended:
Bathroom guideline recommendation meets access standard.
Recommended
The distance between the centerlines of two lavatories should
be at least 36 inches.
Code Requirement
The minimum distance between the centerlines of two lavatories
should be at least 30 inches.
The minimum distance between the edges of two freestanding or
wall-hung lavatories is 4 inches.
Bathroom Planning Guideline 7 Lavatory/Vanity Height
Access Standard
Recommended:
Lavatory controls should be within the user’s reach and
operable with minimal effort.
Recommended: The height for a lavatory varies between 32 - 43
inches to fit the user.

34. Bathroom Planning Guideline 8
Countertop Edges
Access Standard
Recommended:
Bathroom guideline recommendation meets access standard.
Recommended
Specify clipped or round corners rather than sharp edges on all
counters.
Bathroom Planning Guideline 9 - Shower Size
Access Standard
Recommended:
Plan either a transfer or a roll-in shower.
A good size to start with is 3’ x 5’
Recommended: The interior shower size is at least 36 x 36
inches.
Code Requirement:
The minimum interior shower size is 30 x 30 inches or 900

35. square inches, in which a disc of 30 inches in diameter must fit.
Bathroom Planning Guideline 10 Tub/Shower Controls
Access Standard
Recommended: Controls should be offset toward the room and
easy to grasp, as with lever or loop handles (a and b).
Hot and cold should be identified with red and blue indicators.
Provide a handheld spray at a height accessible to the user (b).
Recommended:
The shower controls should be accessible from both inside and
outside the shower spray and be located between 38 to 48 inches
above the floor, depending on user’s height.
The tub controls should be accessible from both inside and
outside the tub and be located between the rim of the bathtub
and 33 inches above the floor.

36. Bathroom Planning Guideline 11
Shower/Tub Control Valves
Access Standard
Recommended:
Bathroom guideline code requirement meets access standard.
Code Requirement
Shower and tub/shower control valves must be one of the
following:
Pressure balanced
Thermostatic mixing
Combination pressure balance/thermostatic mixing valve types
Bathroom Planning Guideline 12
Shower Seat
Access Standard
Recommended: Plan a seat in the shower and/or bathtub to fit
the parameters of the space and the needs of the user.
Recommended
Plan a seat within the shower that is 17-19 inches above the
shower floor and 15 inches deep.

37. Code Requirement
Shower seat must not infringe on the minimum interior size of
the shower (900 square inches).
Bathroom Planning Guideline 13-Tub/Shower Surround
Access Standard
Recommended:
Bathroom guideline recommendation meets access standard.
Recommended
The wall area above a tub or shower pan should be covered in a
waterproof material extending at least 3 inches above the
showerhead rough-in.
Code Requirement
The wall area above a tub or shower pan must be covered in a
waterproof material to a height of not less than 72” above the
finished floor. (IPC)

38. Bathroom Planning Guideline 14
Grab Bars
Access Standard
Recommended: Walls throughout the bathroom should be
prepared (reinforced) at time of construction to allow for
installation of grab bars to support a minimum of 250 lbs. of
pressure.
Recommended
Plan grab bars to facilitate access to and maneuvering within
the tub and shower areas.
Tub and shower walls should be prepared (reinforced) at time of
construction to allow for installation of grab bars to support a
static load of 300 pounds.
Grab bars should be placed at least 33-36 inches above the
floor.
Grab bars must be 1¼ to 1½ inches in diameter and extend 1½
inches from the wall.

39. Bathroom Planning Guideline 15
Glazing
Code Requirement
Glass used in tub or shower enclosures (i.e. tub or shower door)
or partitions must be tempered or an approved equal and must
be permanently marked as such.
If the tub or shower surround has glass windows or walls, the
glazing must be tempered glass or approved equal when the
bottom edge of glazing is less than 60 inches above any
standing or walking surface.
Any glazing (i.e. windows or doors) whose bottom edge is less
than 18 inches above the floor must be tempered glass or
approved equal.
Bathroom Planning Guideline 16
Tub/Shower Door
Access Standard
Recommended:
Minimize thresholds at the shower entry to no more than 1⁄2”.
Code Requirement:

40. Hinged shower doors shall open outward.
Bathroom Planning Guideline 17
Steps
Access Standard
Recommended:
Bathroom guideline recommendation meets access standard
Recommended
Steps should not be placed outside a tub.
If steps are used, a grab bar/handrail is mandatory.
Bathroom Planning Guideline 18
Flooring
Access Standard
Recommended: Bathroom guideline recommendation meets
access standard.

41. Recommended
Slip-resistant surfaces should be specified for the general bath
flooring, shower floors, and tub/shower bottoms.
Bathroom Planning Guideline 19
Equipment Access
Access Standard
Recommended:
Bathroom guideline code requirement meets access standard.
Code Requirement
All equipment, including access panels, must be installed as per
manufacturers’ specification.
All manufacturers’ instructions must be available for installers
and inspectors and left for homeowners.
Bathroom Planning Guideline 20
Toilet/Bidet Placement
Access Standard
Recommended:
The recommended toilet height is between 15” and 19” high.
Recommended: The distance from the centerline of toilet and/or
bidet to any bath fixture, wall, or other obstacle should be at
least 18 inches.

42. Code Requirement:
A minimum distance of 15 inches is required from the centerline
of toilet and/or bidet to any bath fixture, wall, or other obstacle.
Bathroom Planning Guideline 21
Toilet Compartment
Access Standard
Recommended:
To maximize access, provide privacy in the toileting area
without using a separate compartment.
Recommended
The size for a separate toilet compartment should be at least 36
x 66 inches with a swing-out or pocket door.
Code Requirement
The minimum size for a separate toilet compartment is 30 x 60
inches.

43. Bathroom Planning Guideline 22
Storage
Access Standard
Recommended:
Plan storage of frequently used items 15” to 48” above the
floor.
Recommended
Provide adequate, accessible storage for toiletries, bath linens,
and grooming and general bathroom supplies at point of use.
Bathroom Planning Guideline 23
Accessories
Access Standard
Recommended:
Plan a full height mirror to provide reflection at eye level,
regardless of the user’s height or stature.

44. Recommended
Place a mirror above or near the lavatory at a height that takes
the user’s eye height into consideration.
The toilet paper holder should be located 8-12 inches in front of
the edge of the toilet bowl, centered at 26 inches above the
floor.
Additional accessories, such as towel holders, soap dishes, etc.,
should be conveniently located near all bath fixtures.
Bathroom Planning Guideline 24
Electrical Receptacles
Access Standard
Recommended: See Code Reference.
Recommended
All ground fault circuit interrupter receptacles should be located
at electrical appliance points of use.
Code Requirements
At least one GFCI-protected receptacle must be installed within
36 inches of the outside of the lavatory.
All receptacles must be protected by ground fault circuit
interrupters.

45. Bathroom Planning Guideline 25
Lighting
Access Standard
Recommended: Task lighting at the vanity should be beside the
mirror and at eye level and with the lamp not visible to the eye.
Lighting controls should be between 15” and 48” above the
floor and operable with a closed fist and with minimal effort.
Recommended
In addition to general lighting, task lighting should be provided
for each functional area in the bathroom (i.e. grooming,
showering).
Code Requirement
At least one wall-switch-controlled light must be provided.
Switch must be placed at the entrance.
All light fixtures installed within tub and shower spaces should
be marked “suitable for damp/wet locations.”
Hanging fixtures cannot be located within a zone of 3 feet
horizontally and 8 feet vertically from the top of the bathtub
rim.

46. Bathroom Planning Guideline 26
Ventilation
Access Standard
Recommended:
Ventilation controls should be placed 15” – 48” above the floor,
operable with minimal effort, easy to read, and with minimal
noise pollution.
Recommendation
Plan a mechanical exhaust system, vented to the outside, for
each enclosed area.
Code Requirement:
Minimum ventilation for the bathroom is to be a window of at
least 3 square feet of which 50 percent is operable or a
mechanical ventilation system of at least 50 cubic feet per
minute (CFM) ducted to the outside.

47. Bathroom Planning Guideline 27
Heat
Access Standard
Recommended:
See Code Reference.
Code Reference:
See Access Standard 25 for operable controls.
See Access Standard 22 for reach range for controls.
Recommended
A supplemental heat source, i.e., heat lamp, toe kick heater, or
floor heat, should be considered.
Code Requirement
All bathrooms should have an appropriate heat source to
maintain a minimum room temperature of 68°F (20°C).
Tips for a Better Master Bath
Master baths are, almost by definition, supposed to

48. accommodate two people at once. Efficiency is just as important
as comfort.
Some of the most popular amenities in master baths include:
Two vanities, each with a sink and mirror, or one long vanity
that is equipped with two sinks.
A toilet that occupies its own enclosed or semi-enclosed space
for added privacy.
Dual showerheads, one fitted at each end of a double shower, or
both a shower and a tub so two people can bathe at once.
Customized fixtures to fit both users. For example, dual
showerheads can be installed at different levels, and vanity
heights can vary up or down from the standard 32 inches.
Personalized built-in storage for each user.
Easy access to the dressing area and separate walk-in closets.
THE END!
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CHAPTER 5
THE DESIGN PROCESS
Overview of Project Phases
1. Programming phase: WHO? WHAT? WHEN? WHERE?
2. Schematic design phase
3. Design development phase
4. Contract documents phase
5. Contract administration phase
Preproject Phase
Deciding whether to take on a project
•Prospective clients’ needs versus capability of designer and
budget
•Unethical or litigious situations
Determining the scope of the project
•Designer and client explore parameters of project and
designer’s role

53. Considering schedules and budgets
•Understanding time sensitivity, client needs, and resources
Get your Retainer!!!!!
Phase 1: Programming
Research phase may include:
On-site (field) measurements and notes of existing conditions
Before and After photos
Phase 1: Programming
Before and after photos
Hallway renovated into a dining room
Phase 1: Programming – Who?
Who is the targeted market of end users?
Programming phase: WHO?
What (WHO) are the demographics for your project?
The characteristics of the individuals or group that you are

54. designing for?
Example: If it’s a restaurant, you are not only designing for the
owner, you are designing for the owner, the staff and the
patrons expected to dine there? The end users.
Phase 1: Programming – What?
Data must be collected to understand the functions of a space
Programming phase: WHAT?
Is this a space for an office? What items does the client require?
What is needed for the kitchen you are going to help remodel?
What special needs are to be addressed?
Your data must include the types of rooms, specific areas/zones
to serve a universal function.
Phase 1: Programming—When?
When will the space be used ?

55. Programming phase: WHEN?
Is this a combination room? – Office – den and guest room?
Is this dining room only for special occasions or does the client
entertain often?
Is this a room to be used at a specific time of day?
Phase 1: Programming—Where?
Where is the space located?
Programming phase: WHERE?
Does the kitchen need to be placed next to the dining room?
Making sure the doors openings are not hindered in the space.
Is this a retail space or a “pop up” store?
Is this a loft living space or retail space?

56. Phase 2: Schematic Design
Draw preliminary diagrams showing the functional relationships
for personnel and operations
Create space allocation and preliminary furniture and equipment
layouts
Prepare design studies indicating the types of fixtures,
furnishings, and equipment (FF&E) as well as finishes and
materials
Developing the Preliminary Design Schematics
Bubble diagram for an office
Developing the Preliminary Design Schematics
Floor plan (Left); Section (Top Right); Perspective (Bottom
Right)
Developing the Preliminary Design Schematics
Example of presentation board showing color story for a
residential bedroom project

57. Phase 3: Design Development
Prepare refined drawings and other documents for client
approval that characterize the interior construction of the
project
Adjust preliminary costs as needed
Phase 4: Contract Documents
Prepare for client approval drawings, specifications, and other
documents, such as purchase orders, setting forth in detail the
requirements for the interior construction, fabrications, and
installation
Assist the client in the preparation of requests for proposals to
do the work, as well as the selection of people to perform the
work
Phase 5: Contract Administration
Ordering merchandise and ensuring proper delivery and
placement
Obtaining permits
Coordinating purchase of FF&E and supervising installation
Supervising installation or construction of subcontractors

58. Conducting site inspections
Issuing documents related to project completion
Post-completion
Final step in the design process is postcompletion, or
postoccupancy evaluation (POE)
May be incorporated as part of Phase 5
May entail several meetings with all interested parties, such as
the client and employees, general contractor, and architect
Evaluating the end result – Walk through with designer, client,
contractor, electrical etc
Special Considerations for Space Planning
Basic kitchen configurations
Special Considerations for Space Planning
Basic kitchen configurations

59. Special Considerations for Space Planning
Kitchen islands may be small and simple to provide additional
food preparation areas
Or as opportunities for additional sink, cooktop, or serving
areas
Special Considerations for Space Planning
Frankfurt Kitchen, Germany, 1926–1927
Compact kitchen complete with furniture and major
appliances—the first fitted kitchen
Compact Kitchens – Space Savers

60. Special Considerations for Space Planning
Office (Corporate) DesignResearch findings include:
Work needs to be meaningful and purposeful
Continuous connection and collaboration is critical
Special Considerations for Space Planning
Special Considerations for Space Planning
Aging in Place Master Bath
Terms To Remember
Retainer
Punch List
Schematic Design
Design Development
Bid Procurement
Contract Administration

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