IDES VIII: Graduation Project

Culinary Institute
Chapter Two

Nawal Al-Mashouq
200800779
Chapter Two (Case studies)

2.1 Literature Case Study – Culinary Art School

2.1.1 General Background
2.1.2 Project Information
2.1.3 List of Spaces
2.2 Literature Case Study – Basque Culinary Center
2.2.1 General Background
2.2.2 Project Information
2.2.3 List of Spaces
2.3 Literature Case Study – Institute for the Culinary Arts (MCC)
2.3.1 General Background
2.3.2 Project Information
2.3.3 List of Spaces
Chapter Two (Applied Case Studies)

2.1 Literature Case Study – Culinary Art School

2.1.1 General Background
The first thing that comes to mind when seeing the Culinary Art School is anything but an
educational facility. Cleanliness and orderliness is what defines its structure and interiors.
The Culinary Art School was built in 2010 and seeks to inspire its occupants and learners
by its environment and learning process. It is located in Tijuana, Baja California, Mexico
and was built by California-based architect, Jorge Gracia.
The cooking school is housed within two volumes with a grand plaza as a connection. The
structure and its interiors are composed of raw and sleek materials such as wood,
concrete, metal, and glass.

Figure (2-1) Exterior view of buildings

The building is divided into two main volumes: -

The greater volume consists of:
1. Administrative offices
2. Classrooms (demonstration kitchen included)
3. Library
4. Wine cellar
The smaller volume consists of:
1. Cooking stations
2. Workshops
2.1.2 Project Information
Name of building: Culinary Art School
Location: Tijuana B.C., Mexico
Architect: Jorge Gracia
Associates: Jorge Gracia, Javier Gracia, Jonathan Castellon
Construction: graciastudio
Area: 894 SQM
Type of Building: Educational
Project Year: 2010

Figure (2-2) Exterior view of building

Figure (2-3) Exterior view of building

 Figure (2-4) Plan of greater main volume – First Floor

Figure (2-5) Plan of greater main volume – Second Floor

Figure (2-6) Sketch of elevation of greater main volume

Figure (2-7) Elevation of greater main volume

Figure (2-8) Elevation of exterior buildings

2.1.3 List of Spaces

Space Name Space Area (SQM)

Reception 12 SQM
Administrative Office 32 SQM
Classroom 20 SQM
Library 30 SQM
Demonstration Kitchen 55 SQM
Cooking station 50 SQM
Toilet (Male & Female) 32 SQM
Lockers 7 SQM
Storage 28 SQM

Table (2-1) Main Volumes Area Calculations

The Reception
The reception is located at the East end of the
greater main building.
The design of it is a continuity of the
structure and other spaces in the building. It
echoes with clean architectural and interior
elements. It includes a small reception desk,
waiting chairs and a wall monitor.
Adjacent, there is a small computer lab. Figure (2-9) Reception

Materials
Materials included in both the reception and
the computer lab:
 Frosted glass
 Wood
 Concrete
 Stone
 Leather

Figure (2-10) Computer Lab

Lighting
 Spotlights
 Natural light
Demonstration Kitchen
The demonstration kitchen is located at the
West end of the greater main building.
The design is contemporary as it is in the
remainder of the building. It is designed
similar to a lecture hall/auditorium. There
are 3 rows of benches and at the front of the
room is the instructors’ equipment (stove &
counter.) Each demonstration kitchen is
Figure (2-11) Demonstration Kitchen
equipped with its own storage (cold/dry.)

Materials
 Glass
 Wood (for seating and walls)
 Steel (ceilings)
 Polished concrete
Lighting
 Spotlights

 Natural light (daylight from windows) Figure (2-12) Demonstration Kitchen

Cooking Station & Workshops

The cooking station is located in at the upper
part of the greater main building. Each area
is equipped with top of the line cooking gear
(stoves, oven, grills etc.)
Some of the cooking stations have a nice set
up at the front of it to provide a sense of
nature indoors.

Figure (2-13) Cooking Station

Cooking Station & Workshops (Cont’d)
The workshops are located in the smaller main building.
It is a medium size area that consists of worktables and
shelving for equipment and stationary needs. Its purpose is
like that of a library or studio. It is available for students to
do their study requirements and work. It has a floor to
ceiling window that provides a pleasant atmosphere for its
occupants and users.
Materials
For both areas, materials include:
 Glass
 Wood
 Polished Concrete
Lighting

 Fluorescent (cooking stations) Figure (2-14) Workshop

 Spotlights (workshop)
 Natural light (both)

Lockers
The lockers are situated in both the male and
female bathrooms. It is a multi-level storage
unit available to its students and occupants.
Materials
Materials included in bathroom and locker
area include:
 Wood
 Mirrors
Figure (2-15) Lockers
 Marble
 Polished Concrete
Lighting
 Spotlights
2.2 Literature Case Study – Basque Culinary Center
2.2.1 General Background
The Basque Culinary Center building is a prime example of innovation and creativity.
The shape of stacked plates with a green roof inspired the concept and modern interiors.
The building is situated on a hillside and consists of five stories. Visitors and occupants actually
arrive at the upper stories and then descend down to lower levels. The plan is designed in a U
shaped manner with a central courtyard with a bridge above it to connect to different wings.
The center is the head office of the Gastronomic Science University and Research & Innovation
Center for Gastronomic Science. It is located in San Sebastián, Spain. The center is aimed at
professional training and research and in the field of Gastronomy.

Figure (2-16) Exterior View – Basque Culinary Center (BCC) Figure (2-17) Exterior View

The building consists of five levels:

 Level 0 (includes the research area.)
 Level 1 (includes the academic area.)
 Level 2 (includes the practice area and part academic area.)
 Level 3 (includes practice area.)
 Level 4 (includes public/general area.)
2.2.2 Project Information
Name of building: Basque Culinary Center
Location: Donostia-San Sebastián, Gipuzkoa, Spain
Architects: VAUMM architecture & urbanism
Associates: Iñigo García Odiaga, Javier Ubillos, Jon Muniategiandikoetxea, Marta Alvarez y
Tomás Valenciano
Area: 15,000 SQM
Type of Building: Educational
Project Year: 2011

Figure (2-18) Exterior Walkway - BCC Figure (2-19) Exterior View- BCC

Figure (2-20) Level 4 - BCC Figure (2-21) Bridge - BCC

Figure (2-22) Level 4 - BCC

Figure (2-23) Level 3 - BCC

Figure (2-24) Level 2 - BCC

Figure (2-25) Level 1 - BCC

2.2.3 List of Spaces
Level 0 and Level 1 (Research and Academic Areas)

Space Name Space Area (SQM)

Research Lab 1000 SQM

Faculty Office 16 SQM
Classroom 31 SQM
Toilet 20 SQM
Administrative Office 19 SQM

Table (2-2) Level 0 & 1 - BCC

Level 2 and Level 3 (Practice and Academic Areas)

Space Name Space Area (SQM)

Demonstration Kitchen 85 SQM

Instruction Kitchen 95 SQM
Skills Kitchen 100 SQM
Classroom 65 SQM
Toilet 40 SQM

Lockers 10 SQM

Auditorium (Level 2) 180 SQM

Library 40 SQM

Table (2-3) Level 2 & 3 - BCC

Level 4 (Public/General Areas)

Space Name Space Area (SQM)

Cafeteria/Restaurant area 800 SQM

Administration office 20 SQM
Outdoor Patio 500 SQM
Storage (Cold & Dry) 130 SQM
Toilet 20 SQM

Table (2-4) Level 4 - BCC

Classrooms
The classrooms are located on the first, second,
and third levels. There are various types of
classrooms. Some are in the form of labs (for
tastings and samplings) as shown in the
figures. Some are like the typical academic
classroom settings and some are in the form of
lecture halls. The designs through the
classrooms are very clean and neat. Hygiene is Figure (2-26) Classroom Lab

an important element in an educational facility

especially a culinary one so this is shown
clearly throughout the interiors of the building.
Materials
Materials included in all types of classrooms
consist of:
 Polished concrete
 Vinyl
 Wood (lacquered for desks)
Figure (2-27) Classroom Lab
 Steel
Lighting
There are two types of lightings for the lab
style classrooms, they include:
 Fluorescent lighting
 Task lighting (for each seat)
 Natural light
As for the remaining classrooms, lighting
consists of:
 Fluorescent overhead lighting
Figure (2-28) Classroom Lab
 Spotlights
 Natural light
Instruction Kitchens
The instruction kitchens are located between
the second and third floors. The purpose of
instruction kitchens is to provide a real life
experience of a commercial kitchen. It is
organized in a matter very similar to that of a
commercial setting. Each separate kitchen has
various thematic workshops (e.g. meat, fish,

vegetables, pastry, baking etc.) The kitchens Figure (2-29) Instruction Kitchen

are equipped with high-end cooking equipment and

utensils. There is no particular design theme to the
space because it is not functional in the area. Instead,
it is followed with a sleek and neat design that focuses
on an important element; hygiene.
Materials
Most of the surfaces in the instruction kitchen are
covered in stainless steel (counters, stoves, exhaust
hoods, and cabinets.)
Flooring consists of polished concrete.
Lighting Figure (2-30) Instruction Kitchen

 Fluorescent overhead lighting

 Task lighting
Equipment
 Ovens
 Fryers
 Ranges
 Mixers and blenders
 Grills

Figure (2-31) Instruction Kitchen

Cafeteria
The cafeteria is located on the fourth level. It
includes multiple types of seating arrangements. It is
equipped with one service counter that is
accommodated by its own kitchen. It has a
naturalistic style to its interior. It has a comfortable
feel to it. Throughout the entire space, windows are
available to let as much natural light in as possible,
which lends itself to its pleasant atmosphere.
It also offers its students to apply what they learnt Figure (2-32) Cafeteria - Tables

from courses such as table service knowledge, short

order cooking and working in a commercial type
setting with real service.

Materials
 Polished concrete
 Vinyl
 Wood (seats, counter and tables)
 Fabrics
 Glass

 Steel Figure (2-33) Cafeteria

Lighting
 Spotlights
 Task lighting
 Ambient lighting

Figure (2-34) Cafeteria - Counter

Transitional Spaces/Common Areas
The Basque Culinary Center has spacious common
and transitional areas between its floors and wings.
The common areas are integrated within the buildings
unique structure and architecture.
They act as communal and traffic areas. The design is
a continuity of the rest of the buildings interior.
Windows are abundantly used throughout each
common/transitional area in order to take advantage
of the stunning views and natural light.
In some common areas, small seating arrangements
Figure (2-35) Slope Transition
are available to provide a resting and/or lounging spot.

Materials
Materials used in these spaces include:
 Wood
 Vinyl
 Polished concrete
 Glass
 Steel
Lighting Figure (2-36) Hallway Transition

 Fluorescent lighting
 Ambient lighting
 Natural light
 Spotlights
Furniture
All the furniture used in the common/transitional
areas as well as furniture used throughout the center,
is provided by Enea. The models used are Lottus by
Lievore Altherr Molina, Oh! by Gabriel Teixidó and
Eina by Josep Lluscà

Figure (2-37) Hallway Transition

2.3 Literature Case Study – Institute for the Culinary Arts (MCC)
2.3.1 General Background
The institute for the Culinary Arts at the Metropolitan Community College is an advanced and
new facility. Replacing its old building, the new building is a state of the art educational
environment providing the ideal example of sustainability. The building was built in 2009
and houses 3600 Square Meters of instructional spaces.
The Institute for the Culinary Art at MCC is a two-story building located in Omaha, Nebraska.
It consists of numerous Sustainable Features including daylighting & views, energy
efficiency, energy star, LEED certified, local/regional materials, low-emitting materials,
recycled-content materials, storm water management, water efficient landscaping, water use
reduction. Interiors were also designed to be cost and maintenance effective.

Figure (2-38) Exterior View (MCC)

Figure (2-40) Bistro (MCC)

Figure (2-39) Exterior View (MCC)

 Figure (2-41) Floor Plan (MCC)

Figure (2-42) Partial Plan (MCC)

2.3.2 Project Information
Name of building: Institute for the Culinary Arts/Metropolitan Community College
Location: Omaha, Nebraska, USA
Architects: HDR Architecture
General Contractor: Sampson Construction
Consultants: Building Cost Consultants; Cini-Little International Inc.; John Milner
Architects, Inc
Area: 3600 SQM
Type of Building: Educational
Project Year: 2009

2.3.3 List of Spaces

Space Name Space Area (SQM)

Classroom 26 SQM
Conference Room 40 SQM
Demonstration Lab 90 SQM
Dining/Café 180 SQM
Food Production Kitchen 80 SQM
Lounge Area 40 SQM
Office 100 SQM
Retail/Shop 30 SQM
Ingredient Room 70 SQM
Dry Storage 69 SQM

Table (2-5) MCC Space Calculations

Materials (Throughout the Spaces)
“The first floor of the main lobby is clad in
zinc and wood-look laminate, and features
modern seating, a bakery and coffee shop,
and a dramatic glass tread staircase that leads
visitors to the second level. The second level
hallway incorporates the pre-patented
copper panel featured on the exterior of the
building and leads visitors to a multipurpose
conference room.” (Rosenberg, 2003)
Figure (2-43) Demo-Kitchen (MCC)
The demonstration kitchen is covered in wood

laminate wall covering, green tile and

stainless steel counter tops.
The Bistro features white textural tiles, wood
floor, and glass and brick walls.
Other spaces like the reception include the use
of wood on the walls, glass staircases,
carpeting, vinyl, and brick.

Lighting (Throughout the Space)

Intimate lighting is used in spaces like Figure (2-44) The Bistro (MCC)

The Bistro, restaurants and cafés. (Ambient

lighting, indirect lighting, natural light
spotlights, and decorative lighting.)
Other spaces like the production kitchen that
is located adjacent to The Bistro, uses task,
natural light, and fluorescent lighting.

Figure (2-45) The Production Kitchen (MCC)

References
http://www.graciastudio.com/
http://www.archdaily.com/196035/basque-culinary-center-vaumm/
http://www.archdaily.com/121226/institute-for-the-culinary-arts-hdr-architecture/