Abstract
The existing kitchen facilities at the School of Human Sciences at Stephen F. Austin State University (SFA) are not equipped to support students with disabilities, presenting significant challenges to students with mobility, hearing, and visual impairments. Fixed-height counters, lack of tactile and auditory cues, and insufficient visual alerts restrict full participation, compromising the safety, independence, and learning outcomes of these students. These inadequacies underscore the urgent need for inclusive design to bridge the gap in equitable access to culinary education.
Grounded in principles of universal design and hospitality inclusivity, this study proposes a redesign of the kitchen facilities into three specialized environments tailored to the unique needs of students with aforementioned impairments. The integration of hospitality design principles will elevate this project by ensuring the kitchens serve as immersive environments that prepare students for real-world professional settings. Inclusive design in hospitality not only improves operational efficiency but also fosters a culture of equity and accessibility, aligning with global trends toward inclusive guest experiences. The renovated kitchens will aim to mirror such practices, embedding accessibility at the core of education and hospitality training.
This initiative draws on inclusive design literature, demonstrating that universal design enhances safety, functionality, and overall learning outcomes while fostering collaboration and innovation. The proposed facilities will establish SFA as a model for accessible culinary education, attracting a diverse student body and enriching campus life. Key performance indicators such as accessibility audits, student feedback, and hospitality-centric evaluations will measure the project's impact.
By transforming these kitchens, SFA’s School of Human Sciences will empower all students, align with its institutional mission of diversity and inclusion, and set a precedent for integrating education with hospitality design principles. This research advocates for a redefined approach to accessibility, where functional, inclusive spaces are the norm, fostering professional readiness and community well-being.
Recommended Citation
WANAKUTA, HENRY; Causin, Gina Fe Ph.D.; and Orth, Kayleigh
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"FOSTERING INCLUSIVE CULINARY EDUCATION: Transforming Kitchen Facilities at SFA's School of Human Sciences with Universal Design Principles in Education and Hospitality,"
The RAISE Center Journal: Vol. 1, Article 6.
Available at:
https://scholarworks.sfasu.edu/raise/vol1/iss1/6
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