1 week min. to ferment, though give another week or 2 for secondary. at least 2 weeks in the bottles, but I found that 3-4 made the difference in taste. They were carbonated in 2, but taste got better after that.
I would argue that 2 week fermentation is an absolute minimum, regardless of whether you use secondary or not.
the rest of that sounds good to me. A 2 week bottle carb is short, but some people may like a more cask-style feel.
Generally, there is no "average" in home brewing. It's entirely dependent on the style of beer. Lagers are the only beers that MIGHT have an average fermentation period. I'd call it 8 weeks. Not many people do lagers with longer fermentation times, but those that do... have extremely long periods. Bottle carbing (conditioning) adds another 3-4 weeks.
For Ales, the weaker the ABV and flavor, the shorter the time. A good IPA is going to take you 6 weeks from boil to drink, while a Porter or Stout is going to be more like 8-12 weeks.
I know you have a space concern, but a keg & tap setup will generally take nearly a month off of your wait time. The ability to cold crash is a huge benefit, too.
