Capstone Project Presented by Kristyna Borden FIU School of
Architecture Department of Interior Design Graduate Studio 6 Spring
2011
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Personal Interest: Passion for both cooking and baking At one
point contemplated being a chef (ex. Attended demos at Le Cordon
Bleu in Paris) Believe cuisine to be a skill that can be taught
given the correct training and environment
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Professional Interest: This type of technical school makes
allowance for people who love to cook, but also have a full-time
career, by providing multiple schedules for completion of the
degrees offered Growing number of people are venturing out to start
second careers in the culinary arts Improving the present day
institution Users (students and instructors) can benefit from
interior design solutions
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Literature Review IND 5937-Special Topics, P. Abbott Colleges
for the Culinary Arts: Implementing Design to Improve the Learning
Environment Case Study IND 6639-Research Methods, J. King Case
Study: Educational Philosophy and Goals of Culinary Art School
Design
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RESEARCH TOPIC Central Question: What physical and sensory
attributes of interior design contribute to create a successful
learning environment for the culinary arts? Sub-Question: How does
natural and artificial lighting affect a persons ability to learn?
How does class-size affect the learning environment? Do crowding,
density, and personal space play an important factor in a learning
environment? Does a sense of community affect a persons ability to
learn? How could interior design decisions benefit visual,
auditory, and kinesthetic learning types? PURPOSE STATEMENT The
purpose of this study will be to develop an understanding of
physical and sensory qualities that facilitate the design of
learning environments for students in the culinary arts. At this
stage in the research, learning environments will be generally
defined as a system of complex relationships that exists among the
physical structure (size and arrangement of a room), a teacher, and
a student.
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RESEARCH TOPIC Focus of Case Study: The questions to be
answered through this case study will be: How does educational
philosophy differ among the three different culinary art schools?
Does the size of a culinary art school play an important role in
student learning? How can educational philosophy along with
interior design improve student recruitment and retention? PURPOSE
STATEMENT The purpose of this study is to explore the differences
in educational philosophy and goals of culinary art schools. More
specifically the study will examine how they are reflected in the
built environment and interiors. According to Robert Yin, A case
study is an empirical inquiry that investigates a contemporary
phenomenon within its real-life context, especially when the
boundaries between phenomenon and context are not clearly
evident.
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Culinary Art Schools in South Florida 3221 Enterprise Way
Miramar, FL 33025 1701 Northeast 127th Street North Miami, FL 33181
1600 Southeast 17th Street Fort Lauderdale, FL 33316 The three
culinary art schools selected are all accredited by various
associations Choosing schools that have accreditation proves that
each school has successfully passed a rigorous review with regards
to length of time in business, number of graduates, and placement
of graduates in successful careers The schools selected also vary
in size and will allow for the differing educational philosophies
of each curriculum to be evaluated
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The building that houses Le Cordon Bleu Miami is part of a
larger industrial/commercial park. The structural elements are well
hidden within the faade The buildings are uniform in design and
create a cohesive architectural landscape This uniformity does not
allow for any clues as to the buildings function The building
aesthetics do seem appropriate for this given development and for
the differing offices located within the park Study No. 1
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The structural elements of the Johnson & Wales building
that houses the school for the culinary arts are not apparent The
buildings exterior does not really translate what is going on in
the interiors The design is dated as far as aesthetics are
concerned This was the old North Miami Hospital and it did undergo
renovationso it seems as though the faade has been added to create
the grandeur associated with the name of the university Study No.
2
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The structural elements of the building that houses the Ai
Culinary school are integrated into the overall design. Visible
portions of the structure can been seen in parking garage The
buildings exterior does not really translate what is going on in
the interiors The design is dated as far as aesthetics are
concerned This was once an Olive Garden Restaurant prior to
becoming a Culinary School Study No. 3
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Client / Owner Reasons why: Background in the culinary industry
Years of knowledge Energy to invest herself into something that
will provide a solid foundation for the next generation of culinary
professionals Together, with a group of investors, Giada wishes to
build a culinary art school that will incorporate the traditions of
the past with the technologies of the future so that the future
chefs receive the technical environment they need in order to be
successful in the field Giada De Laurentiis Giadas new adventure
and business venture is to open a culinary art school!
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Client / User User Types: Faculty / Staff: Administrative Chef
Instructors General Education Instructors Maintenance/Janitors
Students First Year Second Year Prospective Visitors Patrons of the
restaurant Chefs from around the world Tasting panels for finals
Potential recruiters for positions at high-end resorts College for
the Culinary Arts
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Welcoming center: Located at the entry of the school. House
most of the public venues that are part of the culinary art school
Upon arrival the users will have a welcoming receptionist to greet
them A place for users to sit and wait Should have some views to
the outdoors The schools restaurant will be adjacent to the
reception Administrative: Area where the people who are in charge
of running the school will be housed This includes heads of
departments, financial aid, advisors, student activity organizers,
as well as those in charge of assisting with uniforms, equipment,
and off-campus housing These activities will have a secondary
adjacency to the welcoming center Classrooms: General education
classrooms will follow a more traditional classroom layout Users of
these classrooms will need chairs, desks, white boards, projectors,
etc. Instructional Kitchen: Divided into Pastry & Bakery,
Chocolate & Confections, Butcher Skills and Basic Cooking
Skills Storage: Throughout the school will have designated areas
for storage Space needed for specific equipment, appliances,
uniforms and food items
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Placement of Culinary Art School Auckland, New Zealand
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Extensive and popular wine producing region The culinary school
can support and help sustain the local agriculture International
context with many ethnicities existing in this area Largest
metropolitan city in the country of New Zealand Potential for the
people of Auckland to benefit from this type of school in their
region
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Reason for selection: Overall building composition The large
open views that it will afford Grand entry space Layout and minimal
use of structural columns, which will allow me to fully incorporate
the programmatic needs FIUs Recreation Center