FINAL YEAR THESIS PROJECT Culinary Training Institute
Shrutika Vasant PGIDS A 14-16 th 28 April ‘16
Table of Content 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
Introduction Site Existing Building Client Case Studies Initial Design Process Concept Board Experiential Narrative Inspiration Board Mood Board Colour Board Style Board Placement Proposed Layout Final Zoning Plan Renderd Plan and Flooring Circulation Sectional Elevations Part Elevations
“Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.” Anthony Bourdain American Chef
Understanding the topic
WHY: Two fold: • •
To design an environment that is conducive to aspiring chefs, who will be constantly inspired to innovate in field of culinary arts. To provide a organized platform for the research, documentation and preservation of Indian Cuisine, thereby forming a solid foundation for India’s cultural relevance
GLOBAL RELEVANCE: Looking at this project in terms of its relevance in the current context of globalization and India finding its cultural identity, one can easily find the most quick association being made with Indian Food. Although, there are a number of reputed Hotel Management Institutes across India, an Institute focused on the culinary art are very few in number. Two projects (Noida and Tirupati) under the government are under way and so this document will an addition to the need for quality chefs to be produced to have a stronger hold for India on the Food Map.
HOW: In order to achieve the above mentioned aim I will start by researching on other culinary institutes and conducting interviews. This would help me in achieving a level of understanding regarding the kinds of academic courses, the expected activity zones and calculate the occupancy requirement for a space. Application of theme with the guidance of procured information and design principles will be the next step.
Site Information Food Safety and Standards Authority of India, FDA Bhawan, Kotla Marg, Mandi House, . 110002
Central Health Education Bureau
National Bal Bhavan
Sun path •
Front façade exposed to most amount of heat and light (South)
•
Back of the building exposed to more light than heat (North)
Nearest Services
Project Context: • Mandi House is known to be the cultural hub of Delhi and so building the proposed project that is very closely related to aspects of culture seemed appropriate. • The location also allows the intended users to be inspired. • Services in close proximity allows for easy access for students and other enthusiasts.
•
Metro station Mandi house 1,4km
•
Railway New Delhi Station
•
Hospital Lok Nayak Jai Prakash Narayan
• Hotel The Lalit 1.8km • Fire station Cc,Barakhamba road 2.2km •
Rajiv Chowk 5-6 km
Existing Plan
CLIENT INFORMATION AND BRIEF
CLIENT PROFILE: • The Ministry of Tourism, New Delhi • Indian Culinary Institute (ICI)
USER PROFILE: The age group of the user will be highly inclusive, just as in the case of any creative field. Enrolled students can belong to the age group of 18 and above and students attending the workshops, these belonging to the general public, will start from 10 and above.
DESIGN BRIEF/REQUIREMENTS: • • • • • • • • • • • • • • • • • • •
Reception Waiting Area Admin offices– Head, COO, Gen. Office, Finance, Faculty, Conference Room Pantry for Faculty Lecture Halls (2 Large) Main Kitchen (+ Storage+ Tasting Room) Bulk Kitchen (+ Storage+ Tasting Room) Demonstration Kitchen (+Tasting Room) Baking Kitchen (+ Storage+ Tasting Room) Brewery (+Aging Room+ Tasting Room) Workshops (Food Photography+ Table Setting + Food Styling) Recreational Area Garden Area Food Lab Library Pro Shop Café Locker Rooms Toilets
CASE STUDY ONE:
Name: Asian Academy of Culinary Arts Location: Kalkaji, New Delhi This 6 year old Institute is located above the Khidmat Restaurant which is run and owned by Mr. Lalit Mohan. The academy caters to students as well as the general public i.e. those who want to take up hobby classes.
Zoning
Circulation
Adjacency
Admin Waiting Area Manager’s Cabin
Reception
RnD
Studio Room
Locker Room Toilet
Private Zone Public Zone
Public Circulation Private Circulation
Baking Room
QUANTITATIVE ANALYSIS
Sl. No.
Space
Quantity
Area
Occupancy
1
Reception
1
9’x 5’
1
2
Waiting Area
1
4’6”x 4’
2
3
Admin Office
1
12’x 10’
4
4
Manager’s Cabin
1
10’x 15’10”
6
5
Studio Kitchen
1
17’x 14’2”
15
6
RnD Kitchen
1
17’x 15’10”
20
7
Baking Kitchen
1
15’x 10’
7
8
Locker
1
17’x 6’
12
9
Toilet
1
9’x 8’
2
10
Storage
1
14’x 9’
1
QUALITATIVE ANALYSIS Location
ANALYSIS
•
Market and residential area at Kalkaji, with 2 Delhi University colleges 5-10 minutes away and is in close proximity to 2 metro stations.
Layout • • • • •
The space allotted for the bakery is rather small Better facility for the students locker room could have been provided Location of the manager’s cabin and admin seemed ideal The studio room is often used as a place for the students to relax Lot of traffic at the reception counter area
Style •
• • •
The academy in entirety is rather drab but the studio room, where demo classes are conducted, has been put some effort into. The Manager’s cabin is very well stylized with wood, leather sofas and yellow and white lighting The materials, in general, used around the space were tiles, wood veneer and paint. Furniture, although comfortable, was not very interesting
Demo. K.
Lobby
RnD
Bakery
CASE STUDY TWO:
Name: International Institute of Culinary Arts Location: Hauz Khas, New Delhi They are located on the 4th floor of Daryacha building. This reputed 10 year old Institute is known to have a bright set of future chefs to the culinary industry. Their aim is to not only produce pioneers in relation their art but also get them ready for the industry. They caters to students and hobby enthusiasts from all age groups.
Zoning
Circulation
Adjacency
Waiting Area
Pro Shop
Admin
Reception
Baking Room
Main Kitchen
Demo Kitchen Toilet
Private Zone Public Zone
Public Circulation Private Circulation
Bulk Kitchen
QUANTITATIVE ANALYSIS
Sl. No.
Space
Quantity
Area
Occupancy
1
20’x 12’
3
1
Reception+ waiting area+ Pro-shop
2
Admin: (i) Academy Head (ii) COO (iii) Finance (iv) Conference Hall (v) Faculty Room
1 1 1 1 1
8’6”x 8’ 8’x 7’6” 8’x7’6” 10’x 7’6” 10’6”x 10’
3 3 3 10 12
3
Main Kitchen
1
12’x 7’9”
15
4
Baking
1
11’4”x 8’
15
5
Bulk Kitchen
1
12’x 7’9”
15
6
Demo Kitchen
1
12’x 9”
15
QUALITATIVE ANALYSIS
Location • •
Located in Hauz Khas village but not at the heart of the place. Hard to actually locate the place, if not told where to go. It occupies a part of the 4th floor of the Daryacha building 2 metro stations located in close proximity
Layout • •
All the admin offices are placed right at the beginning of the alley and then to the back of the space is where the kitchens are located. This works well for the high premium they lay on privacy Toilet is located within the building and not inside the academy
Style • • •
The academy has a very clean contemporary look to it. Glass, Wood veneer and white paint dominates the interiors. No fuss leather and wooden furniture with stainless steel legs
CASE STUDY THREE:
Name: Ignite Location: Cleveland, Halle building
The Cleveland Culinary Institute and Open Flame restaurant within the same building of the Halle Building is a hypothetical project aimed at providing an environment that “ignites” a sense of aspiration among the passionate students to be successful chefs.
Private Area (Admin)
Public Area (Restaurant)
Public Area (Lecture Halls)
Semi-Private Area (Staff Area)
Public Area (Reception and lounge)
Private Area (Kitchen)
Public Area (Kitchen)
Service Area
Public Area (Lobby)
Public Circulation Private Circulation
QUANTITATIVE ANALYSIS
Sl. No.
Space
Quantity
Occupancy
1
Reception+ Waiting area
2
40
2
Workshop/ Classrooms
3
36
3
Cafeteria cum Lib.
2
45
4
Restaurant
2
80
5
Bar
1
6
5
Admin
6
6
6
Student’s Kitchen
5
90
7
Demo kitchens
1
45
8
Rest. Kitchen
2
NA
9
Live Kitchen
1
5
9
Lockers
2
50
10
Toilet
2
8
11
Rest. Toilet
3
3
12
Kit. Staff Toilet
1
1
13
Kit. Staff Lounge
1
6
14
Kit. Staff Lockers
1
15
QUALITATIVE ANALYSIS Location: •
Location mentioned that of a food and cultural Hub
Layout • • • •
All the rooms for students as well as admin are very well placed Appropriate number of toilets for high occupancy count The space allotted for the restaurant’s toilet, however, does seems very small in comparison to the number of covers Space for student discussions
Style • • • •
The chosen style is very much in sync with the concept of the project. Clean, contemporary and interesting color palate A repetition of the style through out the 3 floors, however, seems a bit overdone. Glass, metal, wood, carpets and tiles dominate the material palate
OVERALL ANALYSIS
Do’s • • • •
Strict proximity in terms of the Administration being close to the Reception Location of prime importance Kitchen spaces to be kept in close proximity Space for students for discussions
Dont’s • • • •
Business set up Restriction in terms of material Closed, small spaces Emphasis on Admin space
There is need for looking at this vocational institute from the point of view of being an art and so lesser focus will be placed to the administrative section of the institute in comparison to peaking the interest and senses of students and outsiders.
LITERATURE
•
http://www.slideshare.net/JenniferMacIsaac/cul-arts-needs-mod-fps-comp?related=1
•
https://prezi.com/uukpxs6ob1c8/senior-project-culinary-arts/
•
http://dspace.mit.edu/handle/1721.1/78991
•
https://www.behance.net/gallery/8700325/Senior-Thesis-Cleveland-Culinary-Institute
•
http://underdog-arch-student.com/2013/01/chopped-vs-charette-culinary-arts-and.html
•
Interview with Chef Sudheer Shibbal, who gave me incites into what is expected in terms of the quality and kinds of spaces required. The activities carried out in this space was also discussed.
SCHEMATIC DRAWAINGS STAGE 1
STAGE 2
STAGE 3
STAGE 4
DESIGN DEVELOPMENT
Food Lab
DESIRED PROXIMITY DIAGRAM: Reception
Locker Rooms Lecture Halls
Waiting Area Admin Toilet
Recreational Area
Pantry
RECEPTION
Bulk Kitchen
Cafe Commercial Kitchen
Bakery Brewery Library Pro-shop Garden
Demo-Kitchen Workshop
DESIRED PROXIMITY DIAGRAM: Reception
Food Lab
Waiting Area
Admin Garden
Pantry
Commercial Kitchen Bulk Kitchen Brewery
Pro-shop FOOD LAB
Bakery
Workshops Toilet Demo-Kitchen
Lecture Halls
Library
Locker Rooms Cafe
Recreational Area
DESIRED PROXIMITY DIAGRAM: Café
Food Lab
Locker Rooms Commercial Kitchen
Pantry
Waiting Area Reception
Bulk Kitchen
Admin
Lecture Halls
CAFE
Toilet
Pro-shop Library Demo Kitchen Garden Workshops
Recreational Area Brewery
Bakery
EXPERIAL NARRATIVE
My vision for the interiors of this building, broadly speaking, is that of creating pools of comfort and calming areas, spaces where creating adrenaline rush is an important aspect, zones where focused attention is required and also creating green areas.
Since this institute’s primary focus is on culinary arts in the Indian context, the designing and styling of various elements in specific spaces will be inspired from basic elements, materials and techniques used and applied in the kitchen. The color palate will be rich and earthy at the same time: Indigo, Ruby Red, Emerald Green with Wood, Stone and Metal in rough finishes. As one walks into the building one must immediately be able to capture the Indian roots of the institute. A wooden desk, with its façade unpolished along with a beautifully light wall will be the focus of the reception area. The waiting area’s décor will be mimicking that of a living room to create a sense of comfort and to allow a variety of elements to play with.
In the private areas like the Kitchens, one is required to be constantly focused for long hours and for this reason state of the art kitchen equipment's of stainless steel will be installed with specific attention payed to space requirements and mapping the circulation of each student. Texturing will be kept at a minimal for easy maintenance but the theme will still be payed attention to in the form of displaying of certain elements like the spices and the layout and design of the work counters will respond to the Indian cooking style. The Café and Library will be styled in a way that induces an environment for relaxation. Furniture will be eclectic in nature in terms of form and size but the Indian essence remains. Large arched windows.
Concept board
CONCEPT:
Taking inspiration from the shape of the building and its proposed purpose, the symmetrical associated with the traditional kolam/ rangoli comes to mind. This art is seen as an prelude to any celebration or a part of household ritual and is a part of the broader category of sacred geometry. This art can then be associated with the plating of a dish, which is, again, a prelude to its celebration at the tasting/ dining table.
THEME: Contemporary Indian with a hint of Indian crafts and its techniques.
INSPIRATION BOARD
MOOD BOARD
• Mystery • Elegance • Symmetry • Spiritual • Home • Celebration • Art • Hand made
• Rhythmic • Geometric • Repetitive
COLOUR PALATTE
STYLE AND MATERIAL BOARD
ZONING DIAGRAM
Food Lab Locker Rooms Pantry Admin Lecture Halls
Bulk Commercial Baking Library
PRIVATE
SEMI-PRIVATE
Toilet Recreational Area Brewery Aspects Garden Demo-Kitchen Cafe Workshop Pro-shop Waiting Area Reception
SEMI-PUBLIC
PUBLIC
FINAL PROPOSED PLAN
10 9
11
Break-out Space
8 19
12 18
7
13
3 6
14
5
2 4
15 17
3
16
1
1. Waiting Area 2. Reception Desk 3. Workshop 4. Men’s Toilet 5. Women’s Toilet 6. Disabled Toilet 7. Lecture Halls 8. Demo Kitchen 9. Library 10. Garden Seating 11. Café 12. Recreational Area 13. Lecture Hall 14. Disables Toilet 15. Women’s Toilet 16. Men’s Toilet 17. Admin Office 18. & 19 Spice Hub (Corridor)
RENDERED PLAN
5 6 4
2
3
2
7
9
1 8
1
2
3
Walnut
Bamboo
Baroda Green Marble
4
Slate Tiles
5
Charcoal
6
Red Oxide
7
Looped Carpet
8
Cement Concrete
9
Terracott a
CIRCULATION DIAGRAM
LAYOUT FLOORING
6
7
5
3
4 9
8
2 1
1. Walnut Planks 2. Cement Concrete 3. Bamboo Planks 4. Baroda Green Marble 5. Slate Tiles 6. Charcoal 7. Red Oxide 8. Lopped Carpet 9. Terracotta
ELECTRICAL AND RCP DIAGRAM
DOOR, WINDOW AND FURNITURE SCHEDULE
LONGITUDANAL SECTIONAL ELEVATION
Elevation AA’
Elevation BB’ These part renders give the essence of the spaces. Red Brick wall is a common tying feature through out the building, except in the corridor area. Furniture is simple, with block prints. Plain fabrics are used in some other spaces to avoid making it seem cluttered
Bamboo
Teak
Cement Concrete
Red Bricks
Brass
Linen
Elevation AA’
Elevation BB’
GARGEN AREA Mood Board
Rendered Elevation BB’
Rendered Elevation AA’
Style Board AA’
Material Board BB’
Red Brick
Red Oxide
Charcoal
Brass
Teak
LIBRARY AREA Mood Board
Rendered Elevation BB’
Rendered Elevation AA’
Style Board
Material Board AA’ BB’
Red Brick
Teak
Brass
Slate Tiles
Cushioned Jute
RECEPTION AND WAITING AREA Mood Board
Rendered Elevation BB’
Rendered Elevation AA’
Style Board Material Board
BB ’ Red Brick
Teak
Brass
Walnut
Cement Concrete
Kashmiri Namda
AA ’
MEN’S TOILET Mood Board
Rendered Elevation AA’
Style Board
Material Board
Teak
Blue Pottery Tiles
Cement Concrete
Brass
MOOD AND STYLE BOARD
CAFE
WORKSHOP, LECTURE HALL AND DEMO- KITCHEN
THANK YOU!
