VISVESVARAYA TECHNOLOGICAL

UNIVERSITY
“Jnana Sangama”, Belagavi – 590018

ARCHITECTURAL DESIGN PROJECT (THESIS) 2017-2018

“CULINARY ART SCHOOL”

In partial fulfilment of the requirements for the award of the degree
Bachelor of Architecture

Submitted by: AMULYA S

Guide: Prof. FARHA SHERMIN

ACHARYA’S N R V SCHOOL OF ARCHITECTURE

(AFFILIATED TO VTU, BELAGAVI, ACCREDITED BY COA, AICTE, NEW DELHI)
Acharya Dr. Sarvepalli Radhakrishnan Road, Soldevanahalli, Bangalore-560107
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 ACKNOWLEDGEMENT

The satisfaction and euphoria that accompanies the successful completion of any task
would be incomplete without the mention of people who made it possible, whose constant
guidance and encouragement crowed our efforts with success.

I would like to express a deep sense of gratitude and thank profusely to our project guide
Prof. FARHA SHERMIN, for her sincere and valuable guidance, suggestions, which inspired
me to submit report in the present form. Her dynamism and delight enthusiasm have been highly
instrumental in keeping our spirits high. The flawless and forthright suggestions blended with an
intelligent application have crowed my task with success.

I am ever grateful to Prof. Priya Joseph, Acharya’s NRV School of Architecture,

Bangalore for providing facilities and an opportunity to carry out project.

I also wish to thank my Dean, Acharya’s NRV School of Architecture, Bangalore and all
the Professors of Acharya’s NRV School of Architecture for their valuable support.

I am highly grateful to the authorities of Visvesvaraya Technological University, Belgaum

for providing us this opportunity to carry out the project work.

I thank the management of ACHARYA’s NRV SCHOOL OF ARCHITECTURE” for

providing necessary infrastructure and creating a good environment to work in. We are grateful
to management and other helpful staff members of Acharya’s NRV School of Architecture.

I thank my parents for always being there when we needed them most, and for supporting
me through all these months.

AMULYA.S (1AA13AT018)

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 CONTENTS

1: Introduction to Culinary Art Page No: 01

2: Synopsis Page No: 02-03

3: Literature Study Page No: 04-07
4: Case Study 1 Page No: 08-16
5: Case Study 2 Page No: 17-24
6: Site Selected for Design Page No: 25-28
7: Concept Page No: 29-31
8: Stages of Work Improvement Page No: 32-33
9: Final Stage of Design project Masterplan Page No: 34
10: Floor Plan Page No: 35
11:Sections And Elevation Page No: 36

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 INTRODUCTON

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”

― Craig Claiborne

There is a powerful synergy between design and cooking. It’s a wonderful thing to take the daily
habits and necessities of life and make them beautiful. To elevate the routine utilities of survival into
something extraordinary makes a day of hard-work more fulfilling.

Culinary art ,where “Culinary “ related to “cooking” is an art of preparation, cooking and
presentation of food, usually in form of meals.

Culinary art is just a fancy way of saying cooking. Cooking is just heating food so that it is
ready to be eaten by humans. The principles of culinary art are:

 Balance
 Pattern
 Contrast
 Emphasis
 Unity
 Variety
The oldest and most essential of the arts and crafts, cookery involves a variety of
primary techniques that include the application of dry heat, immersion in or contact
with heated liquids or fats, curing, smoking, and pickling.

People working in this field especially in establishment such as restaurant are

commonly called “Chefs” or “Cooks”.

Culinarians are required to have knowledge of food science, nutrition and diet and are
responsible for preparing meals that are as pleasing to the eye as well as to palate. After restaurants ,
their primary places of work include delicatessens and relatively large institutions such as
hotels and hospitality.

As in many fields, it was ancient Greek who laid in foundation for culinary by creating

the earliest collection of recipes.

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 SYNOPSIS

AIM

 To design a Campus for Culinary art and hotel management.

 Bringing together Culinary Professionals and enthusiasts who seek in depth and advanced
training for personal or professional enrichment.
 Offers a wide range of short and long term programs.
 The centre for culinary arts and hotel management will be an institution that focus on
food as well as teaches students about hotel management.

OBJECTIVES
 To provide practical knowledge.
 To develop creative and logical thinking.
 To provide a better understanding of the subject by making it more interesting and
practical oriented.
 To improve analysis skill which help them to achieve given target.
 Creating a space for cultural exchange through culinary.
 This college will draw from local restaurants for some of its faculty and will use them
to provide externships for students.
 Sessions and walking towards will help students experience.
 Increasing the cultural identity through the means of food.
 Creating a space for others as well to understand various cuisines.

SCOPE OF THIS PROJECT

 Project work involves a detailed study research purpose in which theoretical knowledge is
applied to practical problem.
Offers an experimental curriculum for students seeking an innovative, hand on learning
environment. This project includes a culinary art school, hotel management course and an
exhibition centre.
 Exhibition centre provides space for large commercials shows.
 Enables peoples other than students to learn about this field who are interested. Providing
exhibition centre –where we are creating cultural identity by keeping events like street
food festival and hence gaining knowledge about different cuisines as well enables
business.

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 An evening cookery classes will be held. Indulging professional chefs, helps to learn the
practical techniques easily.
 This project consist of School Run restaurant, Lecture Halls, Seminar Halls, Cooking
Studios, Library, Cafeteria, Hostel and Exhibition centre.

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 LITERATURE STUDY
INTRODUCTION

INSTITUTION OF CULINARY ARTS

Architects - HDR Architecture

Location- Omaha, NE, United States

Consultants-Building Cost Consultants,Cini,Little International Inc,

John Milner Architects, Inc

The face of the culinary arts world has changed. Chefs have become household names,
cooking shows are taking television by storm, and new and exotic restaurants are replacing the old and
mundane. This change has made becoming a chef, a career that was once considered undesirable, one
of the fastest growing professions in the nation. The new Institute for the Culinary Arts at Metropolitan
Community College is a reflection of this change. The 39,000-square-foot building is educating a
record-breaking number of students in a world-class, food-inspired environment.

With more than 16,000 square feet of instructional and service space, the new facility gives students and
professors access to the most advanced kitchen equipment available. Opening its doors in November
2009, the new facility is six times larger than the school’s previous home and has led to an enrolment
increase of more than 30%.

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The two-story culinary arts building is a modern interpretation of the Fort Omaha Campus vernacular and
a precursor to the redevelopment happening in the North Omaha community. In addition to using the red
brick found in buildings throughout the campus, the exterior cladding includes glass and copper, materials
often used in culinary arts. Pre-paginated copper panel encases the second level of the building, and
copper panel was used for flashing, gutters and downspouts. Glass covers the remainder of the building,
creating a transparent south façade that greets visitors with a welcoming glow and encourages a two-way
dialogue between students and passers-by. This use of glass continues throughout the interiors of the
building, providing unobstructed views to kitchen areas.
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The interiors were designed to be cost-effective while exuding a high-end building with an opulent flair.
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-paginated copper panel featured on the exterior of the building
and leads visitors to a multipurpose conference room. Additional highlighted spaces include:

1- Demonstration lab – A theatre style classroom space with tiered seating and a full kitchen setup. The
space was designed with wood-look laminate, a green tile backsplash, and minimal stainless steel to give
the appearance of a home kitchen. The space is used for teaching, cooking lectures, and may be used to
provide cooking demonstrations on local TV stations.

2. - The Sage Student Bistro in JoJo’s Dining Room – A modern and casual dining space opens to the
public. The space features a fireplace clad in white and linear textural tiles, an end-grain wood floor that
mirrors a butcher’s block, walls of glass and brick, and intimate lighting and seating. Attached to the
bistro is a private dining space designed as a spinoff of a chef’s table.

3. - Production Kitchen – The production kitchen is attached to the bistro and acts as the heart of the
facility. Including everything you’d find in a high-end restaurant kitchen, the space lets students put their
knowledge to the test by preparing food for Bistro guests.

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4. - Theory Labs – Two theory labs act as the main teaching tools used for demonstrating and applying
cooking techniques. These two identical kitchen spaces were designed to be classrooms, with abundant
space and television monitors in all four corners. Between the two labs is a breakout space where students
and professors can gather to discuss lessons.

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CASE STUDY -1
INTRODUCTION

M S RAMAIAH COLLEGE OF HOTEL MANAGEMENT,

CATERING TECHNOLOGY.

Location-MS Ramaiahnagar, MSRIT Post,Bangalore.

M.S. Ramaiah College of Hotel Management is part of the prestigious GOKULA EDUCATION
FOUNDATION started by Late Shri Dr.M.S.Ramaiah a great visionary, noted entrepreneur,
successful industrialist and committed philanthropist . Shri. Dr. M.S.Ramaiah established
M.S.Ramaiah Institute of Technology in Bangalore in 1962 with the laudable objective of giving
deserving students the opportunity to pursue higher studies in the fields of Engineering, Medical
Sciences and Management. Believing in the motto "race, caste and creed should not be a barrier
to further ones wisdom" he opened the doors of his institutions to students from all over India
and abroad. Over 50 years of careful nurturing, dedication and total commitment "the M.S.Ramaiah
Institution" has grown into a mammoth "Jnana Gangotri" with 17 institutions spread over an 80
acre campus in the heart of Bangalore. It has a student strength of over 8000 pursuing careers in
Engineering, Medicine, General sciences and Management.

The Hotel Management College was established in 1993 as part of this prestigious group of
educational institutions known for academic excellence and social commitment of creating
responsible citizens with human values.

The M.S,Ramaiah College of Hotel Management has become a constituent Faculty

of M.S.Ramaiah University of Applied Sciences (MSRUAS) known as Faculty of Hospitality
Management and Catering Technology (FHMCT) from academic year 2014-2015.

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 PLANNING

QUANTITATIVE ANALYSIS FIRST FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. Reception 1 2
2. Waiting area 1 20
3. Admin office-
1.Dean office. 1 3
2.Associate Dean office. 1 4
3.Register room. 1 4
4.Academic office. 1 7
5.Administrative office. 1 12
6.Administrative store. 1 5
4. Seminar Room 1 120
5. IT Resource Room 2 30
6. Library 1 52
7. Training Restaurant+pantry 1 30
8. Quantity kitchen 1 30
9. Washroom-
Gents 1 4
Ladies 1 4

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 QUANTITATIVE ANALYSIS SECOND FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. FBS(Food and Beverage Service) 2 8
Faculty room
2. Waiting area 1 6
3. Training Restaurant+pantry 1 30
4. Advanced Skilled Kitchen 1 30
5. Basic Skilled Kitchen 2 60
6. Baking room 1 30
7. Lecture Halls 4 30
8. Front Office Lab 2 30
9. Washroom-
Gents 1 4
Ladies 1 4
10. Girl’s locker room 1 20

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 QUANTITATIVE ANALYSIS THIRD FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. HK (HouseKeeping)Faculty room 1 4
2. Waiting area 1 6
3. Training Restaurant+pantry 1 30
4. Estate Store 1 6
5. Placement Cell 1 6
6. FBS Store 1 3
7. Lecture Halls 4 120
8. Communication Lab 2 60
9. HK Lab 2 60
10. Boy’s locker room 1 20
11. Washroom-
Gents 1 4
Ladies 1 4

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LAYOUT

 CLASSROOM
The class rooms are well-lit, airy & spacious with visual teaching and
comfortable seating arrangement.

 FOOD PRODUCTION
To develop and finetune the cooking skills, the students go through cookery
practicals in the Basic Training Kitchen, Advanced Training Kitchen, Quantity Kitchen and
Demonstration Kitchen. To supplement these skills, regular demonstrations are given by the
faculty and Industry Professionals in the demonstration Kitchen. Apart from Indian
,Continental and Chinese cuisine the students master other International Cuisine.

QUANTITY KITCHEN

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 ADVANCED SKILLED KITCHEN

BASIC SKILLED KITCHEN

DEMO KITCHEN HOUSE KEEPING LAB

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 BAKERY & CONFECTIONARY
Here the students master the art of Baking and Confectionery which
includes cake-making, pastries, bread products and desserts.

 FOOD & BEVERAGE SERVICE

Here the students learn the techniques of Food and Beverage Service - Training
Restaurant and Bar I & II. Various styles of service such as Silver service, American service,
Buffet service, etc are practiced. In addition, art and skills involved in the preparation of alcoholic
and non-alcoholic beverages are taught.

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 COMPUTER LAB
Students are trained in Hotel Management Software in addition to basic
skills in computer. Internet facility is also provided for the students.

 LIBRARY & READING ROOM

Library, with a reading room attached, has a vast collection of reference and text books
and many national and international Trade journal

COMPUTER LAB LIBRARY

 SEMINAR ROOM
Seminars, Group discussions , Public Speaking etc are conducted to improvise
the Communication skills of the students with use of various audio-visual aids.

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RECEPTION WAITING AREA

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CASE STUDY 2

INTRODUCTION

INDIAN INSTITUTE OF HOTEL MANAGEMENT

Location- S.J. Polytechnic Campus, Seshadri Road,Bangalore 560 001,India

The Institute of Hotel Management, Bangalore is ranked one among the best in the country. Set amidst a
well-spaced and lush green Government campus, the Institute is synonymous with Quality in the
hospitality education.

From its humble beginning as a Food Craft Institute in1969 offering short term courses, the College was
re-christened to its present name in1983 and commenced offering the 3 Year Degree in Hotel &
Hospitality adminstration. Today, the Institute is widely regarded as one of the premier Institutes in the
country to equip aspirants to the hospitality service.

The Bangalore Institute was set up jointly by the Government of India and the Government of Karnataka..
One of the most striking features of the Institute is the cosmopolitan composition of its students. Young
people from diverse backgrounds and from different corners of the country find a common ground here to
study and grow together. Group activities, both within and apart from the curriculum help create a unique
bond among the students. Outstation students seldom have difficulties coping with the lifestyle in
Bangalore. Owing to the large influx of expatriates to the city in recent years, Bangalore has developed a
highly helpful and tolerant attitude towards newcomers. Owing to the rapid growth of the hospitality
industry in India, there is an increasing demand for trained and competent professionals within the
industry. The Institute of Hotel Management, Bangalore has maintained its impeccable reputation for
quality education and as a result, today finds its students placed in all the leading hotels in India and
around the world.

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 QUANTITATIVE ANALYSIS GROUND FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. Food Production Lab 1 1 15
2. Baking Lab 1 15
3. House Keeping Lab 1 2 15
4. Studio Classroom 1 30
5. Storage office 1 3
6. Storage Supply Room 1 2
7. Store Space 1 1
8. Washroom- 1
Gents 1 4
Ladies 1 4
9. Boy’s locker room 1 8
10. Lenin Room 1 2
11. Laundry Room 1 4
12. Floral Room 1 1

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 ZONING CIRCULATION

QUANTITATIVE ANALYSIS FIRST FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. Reception 1 2
2. Waiting area 1 20
3. Admin office-
1.Dean office. 1 3
2.HOD office. 1 3
3.Academic office. 1 8
4.Administrative office. 1 4
5.Administrative store. 1 2
4. Food production Lab 1 15
5. Bulk Kitchen 1 15
6. Dining Space 1 30
7. Training Restaurant+pantry 1 20
8. Restaurant 1 30
9. Washroom- 2
Gents 1 4
Ladies 1 4
10. Service room 1 2

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 ZONING CIRCULATION

QUANTITATIVE ANALYSIS SECOND FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. Library 1 30
2. Computer Lab 1 15
3. Food and Beverage Lab 1 20

4. Classroom 3 15
5. Staff Room 1 8
6. Staff Pantry 1 3
7. Washroom-
Gents 1 4
Ladies 1 4
8. Girl’s Locker Room 1 8

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 ZONING CIRCULATION

QUANTITATIVE ANALYSIS THIRD FLOOR

SL.No SPACE QUANTITY OCCUPANCY

1. Canteen 2 30
2. Computer Lab 1 15
3. Food and Beverage Lab 1 20

4. Classroom 3 15
5. Staff Room 1 8
6. Dining Room 1 30
7. Washroom-
Gents 1 4
Ladies 1 4
8. Service Room 1 2

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  FOOD PRODUCTION

All the food production labs are fully equipped with indigenous and imported equipment. To supplement
these skills, regular demonstrations are given by the faculty and Industry Professionals in the
demonstration Kitchen

ADVANCED TRAINING KITCHEN

QUANTITY TRAINING KITCHEN
BASIC TRAINING KITCHEN
BAKERY

BAKING KITCHEN QUANTITY KITCHEN

BASIC KITCHEN

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  LAUNDRY
The Institute has a well-equipped automated laundry along with facilities for training students in
Guestroom Management.

 LIBRARY
The Institute has a well-stocked library with the latest books, periodicals, journals both national and
international covering all aspects of Hotel, Tourism, Hospitality, Travel and Management. The library
also has a good collection of Video tapes on all aspects of management which could be viewed by the
students. The Library has multi-media resources enabling students to access Internet and students are
encouraged to use free E-mail facility.

LIBRARY COMPUTER LAB

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 CANTEEN TRAINING RESTAURANT

FLOWER ROOM RESTAURANT

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 SITE SELECTED FOR DESIGN

Site was selected keeping in mind the design project, its suitability to the surrounding
environment and how that would benefit the design conditions. Since climate plays an
important role here, the site being on a hill top enhances the overall amount of sunlight and
airflow intake.

Site is located at a very urban scenario yet a little detached from the concrete jungles
serving absolutely for the design purpose.

Reason Selection of Site

 Overall Surrounding composition.

 The large open views that it will afford.
 Grand entry space.
 Potential for the surrounding people to benefit from this type of school in their region.

LOCATION- Outer Ring road, Bangalore.

SURROUNDINGS - Kalagrama ,Indira Gandhi National Centre for Arts, National School of
Drama, University Law college, Bhagawan Budhha medical college.

ASPECTS-
1. 55% is residential –which is a great source of usage for exhibition centre as well as for evening
cookery classes, helps households gain more knowledge about different cultural cuisines.
2. 30% Institution- to interact with other national and international institutions and to conduct
related research in the arts, humanities and culture.
serve as a major resource centre for Indian arts, especially written, oral and visual source
materials, to conduct on the arts and humanities, Provides a forum for dialogue through Indian
arts, to foster between the arts and current ideas in philosophy, science and technology, with a
view toward bridging the gap in intellectual understanding between modern sciences and arts and
culture.
3. 15% commercial- food courts in these commercial areas give us a taste of cultural cuisines

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SITE VIEW

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 SITE 3D VIEW

SITE AREA- 6.5 acre
Main Road Width- 10m
Sub Road Width- 8m
The City of Bangalore experiences a very favorable weather
throughout the year. Between September to March Temperature roves
in between 28-32 degree Celsius. March to May Maximum
Temperature rise up to 38 degree Celsius. On average, the warmest
month is May and coolest month is August.

FAR- 2.5

Surrounding building height is maximum of 15m

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Climate

 The climate is classified as the tropical wet and seasonally dry.

 Dry season- December to February.
 Summer season- March to May.
 South-West monsoon- June to September.
 Temperature - maximum 33.4 degree C in April/May.
 Annual rainfall 889mm.
 Wind direction
May to December - WSW to W, November to March - ENE to ESE.
 The soil of this region is red laterite and red fine loamy to clayey soil.
 Nagarbhavi is located in ZONE II.

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 CONCEPT

Elements of Art in Food

Producing food means making food look good, as well as tasting good.

It means the placement, the colour, texture, and temperatures have to be correct and functional.

Three essentials of food presentation:

1. Good preparation and cooking techniques

2. Professional work habits
3. Visual sense
Balance

1. Colours
2. Shapes
3. Textures
4. Flavours
Elements of Art can be described as ingredients in the recipe of art that makes any art form
delicious. There are 6 of these elements and they are listed below:

Line, Shape, Form, Colour, Space, Texture

Not all of these 6 elements are present in any art form at one time. Only few of these 6 make to an
art piece. It is the position of these elements that makes a masterpiece.

LINES

Strong, clean lines arrange the food neatly and logically Lines can be straight, curved, or angled.
When two lines meet, they create a shape. When you repeat a line, you create a pattern. The more
evenly spaced the lines, the more obvious the pattern

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SHAPE

The shape and height of the food is an important part of presentation Food has three dimensions. Cubes,
cylinders, spheres, and pyramids are just some of the shapes food can assume. Alternating or repeating
shapes in a design is one way to add visual interest to food arrangements. You can alter the natural shape
of a food by cutting or slicing it. To give height to foods that are naturally flat, you can roll or fold them,
arrange them in piles or pyramids, or use serving pieces such as pedestals, columns, or baskets to raise
foods.
Shape has is two dimensional and it has only width and height but no depth.

FORM

COLOUR

Colour is an important element of art. In food styling, a well-balanced colourful

presentation brings life and greatly improves food photography.

The most important quality to consumers when it comes to food is appearance and colour.
Colour is an attention-grabber and can even boost appetite. Research has shown that people perceive food
to be higher quality and enjoy it more based on visual appeal

Two or three colours on a plate are more interesting than one.

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SPACE

Space is the area within a frame.

 If a plate is too PACKED it looks overcrowded, jumbled, and messy.

 If a plate is too large, the portions look skimpy.

 Match portion sizes and plates

 Balance the portion sizes of the items on the plate.

TEXTURE

Texture is the final consideration and is another important factor in meal satisfaction.

Texture is a surface quality. It is how the surface of an object would feel when you would touch it.

A photograph can make you feel the surface texture without you ever touching it, and in those cases,
texture is what makes a photograph outstanding.

Texture is important to the way food looks, as well as the way it feels in our mouths The surface of a food
will have a tendency to either reflect light or absorb it, making some foods glossy and others matte. Some
foods have highly textured exteriors while others are very smooth. The way the food feels when you bite
into it is another aspect of texture that the chef needs to include in a plan.

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 STAGES OF WORK IMPROVEMENT

SITE ANALYSIS ZONING

BUBBLE DIAGRAM

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STAGE 1 AND STAGE 2

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FINAL STAGE OF DESIGN PROJECT MASTERPLAN

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FLOOR PLAN

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SECTIONS AND ELEVATIONS

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 REFERENCES

1. Google Maps www.google.co.in

2. https://www.google.co.in/maps/place/Kalagrama

3. Indira Gandhi National Centre for the Arts ignca.nic.in

4. (Worlds one of the best culinary arts college) www.iactchefacademy.com

5. Courses | International Institute of Culinary Arts, New Delhi www.chefiica.com

6. https://www.scribd.com/presentation/251425868/CENTRE-FOR-CULINARY-ARTS

7. http://www.slideshare.net/clickimage/presentation2

8. https://www.google.co.in/search?q=bangalore+soil

9. http://blog.buildllc.com/2009/07/design-and-cooking

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