FINAL YEAR THESIS PROJECT

Culinary Training Institute

Shrutika VasantPGIDS A

14-1628th April ‘16

Table of Content

1. Introduction2. Site3. Existing Building4. Client 5. Case Studies6. Initial Design Process7. Concept Board8. Experiential Narrative9. Inspiration Board10. Mood Board11. Colour Board12. Style Board13. Placement14. Proposed Layout15. Final Zoning16. Plan17. Renderd Plan and Flooring18. Circulation 19. Sectional Elevations20. 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

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.

Understanding the topic

Site Information

• Metro station Mandi house 1,4km

• RailwayNew Delhi Station

• HospitalLok Nayak Jai PrakashNarayan

• HotelThe Lalit 1.8km

• Fire station Cc,Barakhamba road 2.2km

• Rajiv Chowk5-6 km

Nearest Services

National Bal Bhavan

Central HealthEducation Bureau

Food Safety and Standards Authority of India, FDA Bhawan, Kotla Marg, Mandi House, . 110002

Sun path

• Front façade exposed to most amount of heat and light (South)

• Back of the building exposed to more light than heat (North)

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.

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.

Public Circulation

Private CirculationPublic Zone

Private Zone

Reception

Waiting AreaAdmin

Manager’s Cabin

RnD

Studio Room

Baking RoomLocker Room

Toilet

Zoning Circulation Adjacency

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

QUANTITATIVE ANALYSIS

ANALYSISLocation

• Market and residential area at Kalkaji, with 2 Delhi University colleges 5-10 minutes awayand 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 areconducted, has been put some effort into.

• The Manager’s cabin is very well stylized with wood, leather sofas and yellow and whitelighting

• The materials, in general, used around the space were tiles, wood veneer and paint.• Furniture, although comfortable, was not very interesting

QUALITATIVE ANALYSIS

Lobby RnD

Demo. K.

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.

Public Circulation

Private CirculationPublic Zone

Private Zone

Reception

Waiting Area Pro Shop

Admin

Baking Room

Main Kitchen

Bulk KitchenDemo Kitchen

Toilet

Zoning Circulation Adjacency

Sl. No.

Space Quantity Area Occupancy

1 Reception+ waiting area+ Pro-shop

1 20’x 12’ 3

2 Admin:(i) Academy Head(ii) COO(iii) Finance(iv) Conference Hall(v) Faculty Room

11111

8’6”x 8’8’x 7’6”8’x7’6”

10’x 7’6”10’6”x 10’

333

1012

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

QUANTITATIVE ANALYSIS

Location

• Located in Hauz Khas village but not at the heart of the place. Hard to actually locate the place, ifnot 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 thespace 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

QUALITATIVE ANALYSIS

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.

Public Area (Restaurant)

Semi-Private Area (Staff Area)

Private Area (Kitchen)

Service Area

Private Area (Admin)

Public Area (Lecture Halls)

Public Area (Reception and lounge)

Public Area (Kitchen)

Public Area (Lobby)

Public Circulation

Private Circulation

Sl. No. Space Quantity Occupancy1 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

QUANTITATIVE 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

QUALITATIVE 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

OVERALL ANALYSIS

There is need for looking at this vocational institute from the point of view of being an artand so lesser focus will be placed to the administrative section of the institute incomparison to peaking the interest and senses of students and outsiders.

• 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 thequality and kinds of spaces required. The activities carried out in this space was also discussed.

LITERATURE

STAGE 1 STAGE 2

STAGE 3 STAGE 4

SCHEMATIC DRAWAINGS

DESIGN DEVELOPMENT

RECEPTION

Waiting Area Admin

Pantry

Cafe

Pro-shop

Toilet

Food Lab

Demo-KitchenGarden

Library

Bakery

Brewery

Lecture Halls

Commercial Kitchen

Bulk Kitchen

Recreational Area

Locker Rooms

Workshop

DESIRED PROXIMITY DIAGRAM:Reception

FOOD LAB

Reception

Garden

Waiting Area

Admin

Commercial Kitchen

Bulk Kitchen

Brewery

Library

Cafe

Demo-Kitchen

Recreational Area

Pantry

Bakery

Workshops

Pro-shop

Lecture Halls

Locker Rooms

Toilet

DESIRED PROXIMITY DIAGRAM:Food Lab

CAFE

Food Lab

Pantry Waiting Area

Recreational Area

Reception

Garden

Bakery

Toilet

Commercial Kitchen

Bulk Kitchen

Brewery

Library

DESIRED PROXIMITY DIAGRAM:Café

Locker Rooms

Lecture Halls

Pro-shop

Admin

Demo Kitchen

Workshops

EXPERIAL NARRATIVE

My vision for the interiors of this building, broadly speaking, is that of creating pools of comfort andcalming areas, spaces where creating adrenaline rush is an important aspect, zones where focusedattention 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 ofvarious elements in specific spaces will be inspired from basic elements, materials and techniques usedand 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. Awooden desk, with its façade unpolished along with a beautifully light wall will be the focus of thereception area. The waiting area’s décor will be mimicking that of a living room to create a sense ofcomfort 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 thisreason state of the art kitchen equipment's of stainless steel will be installed with specific attention payedto space requirements and mapping the circulation of each student. Texturing will be kept at a minimal foreasy maintenance but the theme will still be payed attention to in the form of displaying of certainelements like the spices and the layout and design of the work counters will respond to the Indian cookingstyle.

The Café and Library will be styled in a way that induces an environment for relaxation. Furniture will beeclectic in nature in terms of form and size but the Indian essence remains. Large arched windows.

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, aprelude to its celebration at the tasting/ dining table.

THEME: Contemporary Indian with a hint of Indian crafts and its techniques.

Concept board

INSPIRATION BOARD

MOOD BOARD

• Mystery

• Elegance

• Symmetry

• Spiritual

• Home

• Celebration

• Art

• Hand made

• Rhythmic

• Geometric

• Repetitive

COLOUR PALATTE

STYLE AND MATERIAL BOARD

Food Lab

Reception

Waiting Area

Pro-shop

Cafe

Pantry

Workshop

Brewery Aspects

Admin

CommercialBulk

PRIVATE

PUBLIC

SEMI-PUBLIC

SEMI-PRIVATE

Garden

Lecture Halls

Recreational Area

Library

Locker Rooms

Demo-Kitchen

Baking

Toilet

ZONING DIAGRAM

FINAL PROPOSED PLAN

2

1

3

Break-outSpace

17

11

12

137

8

9

3

45

6

10

14

1516

1. Waiting Area 2. Reception Desk 3. Workshop 4. Men’s Toilet 5. Women’s Toilet 6. Disabled Toilet 7. Lecture Halls 8. DemoKitchen 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)

1819

RENDERED PLAN

1

7

2

3

5

4

6

81 2

2

3

9

4 5 6 7

8

9

Walnut Bamboo Baroda Green Marble

Slate Tiles

Charcoal Red Oxide

LoopedCarpet

Cement Concrete Terracott

a

CIRCULATION DIAGRAM

LAYOUT FLOORING

1

2

3 4

56 7

89

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

CementConcrete

Bamboo

Elevation AA’

Elevation BB’

Elevation AA’ Elevation BB’Teak Red Bricks Linen

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

Brass

GARGEN AREA

Mood Board

Style Board

Material Board

Red Brick Red Oxide Charcoal Brass Teak

Rendered Elevation AA’

AA’

BB’

Rendered Elevation BB’

AA’

BB’

Red Brick Teak BrassCushioned

JuteSlate Tiles

LIBRARY AREA

Mood Board

Material BoardStyle Board

Rendered Elevation AA’ Rendered Elevation BB’

RECEPTION AND WAITING AREA

BB’

AA’

Red Brick Teak WalnutBrassKashmiri Namda

Mood Board

Material Board

Style Board

Rendered Elevation AA’ Rendered Elevation BB’

Cement Concrete

Cement Concrete

Blue Pottery Tiles

BrassTeak

Mood Board

Material Board

Style Board

Rendered Elevation AA’

MEN’S TOILET

MOOD AND STYLE BOARD

CAFE WORKSHOP, LECTURE HALL AND DEMO- KITCHEN

THANK YOU!