Client Profile The Institute of Culinary Arts will be opening a new school in Santé Fe, New Mexico. This branch of the Institute will be focusing its instruction and culinary creations on Spanish and Mexican Cuisines. Luca Ruiz has accepted the position as administrator of the new branch. He will be the main point of contact in the project of developing the interior of the new building that the Institute has purchased in west Santé Fe. Mr. Ruiz has a significant history as a restaurateur and businessman. He currently owns several restaurants throughout the South West United States and Mexico. He has also been the assistant administrator for another culinary school in Mexico for five years, making him the perfect candidate for this position starting the new branch. The Institute has requested that the design style of their new building integrate their standards for contemporary modern style while also integrating the “old world” Spanish feeling.
Design Requirements All furniture, fixtures and equipment listed above must be included into your floor plan. All rooms must meet the below minimum square footage if noted. Show all walls with thickness, door swings and label all rooms. Adhere to all adjacency requirements. Include all of the above Code Requirements. Label all rooms with Minimum Areas if noted above. Code/Label all furniture, fixtures, equipment and materials and cross reference them to the Finish Schedules. Identify all sustainable materials: clearly labels and cross reference to a Schedule. Coat closets must have a minimum interior depth of 24”. Provide entry and egress locations that comply with building codes stated in the problem above. Provide circulation throughout the space that easily supports the space function. Reception (200 sq. ft.) Desk Chair Bulletin Board Seats (6) End Tables (2) Restrooms (2) Toilet Sink Chef's Office (225 sq. ft.) Desk Chair Guest Chairs (2) Bookcase Table Chairs (4) Instructors' Office (220 sq. ft.) Desk (3) Chair (3) Guest Chairs (3) Computers (3) Uniform Closet Business Office (135 sq. ft.) Desk Chair Credenza Guest Chairs (3) End Table Administrative Assistant's Office (100 sq. ft.) Storage (100 sq. ft.) Cafe (400 sq. ft.) Classrooms (4) Meats (250 sq. ft.) with Kitchen Vegetables (250 sq. ft.) with Kitchen Salads (250 sq. ft.) with Kitchen Desserts (250 sq. ft.) with Kitchen Living Room (175 sq. ft.) Sofa End Tables (2) Coffee Table Lounge Chair Television Floor Lamp Closet Kitchen (90 sq. ft.) Table Chairs (2) Counter Refrigerator Bathroom (90 sq. ft.) Toilet Counter Shower Tub Storage Bedroom (175 sq. ft.) Queen Bed Night Table (2) Chair, Dresser Chest
Code Requirements Two (2) means of egress are required and MUST open in direction of exit traveled. Door swing may not encroach more that 7" into egress path of travel. Egress (exits) must be a MINIMUM of 25'-0" (7.6m) apart, measured along the interior path. Paths of travel leading to an exit may NOT pass through a secondary space subject to closure by doors, obstruction by stored materials, or other projections. All paths of travel must be barrier-free and provide 5'-0" turning circle (shown in a dashed line) at changes of travel direction. (Turning into a room does NOT require a 5'-0" turning circle.) The MINIMUM interior corridor MUST be 48" (12.45 m). You MUST consider the open dimension of storage elements (closet doors and file drawers, etc) if you choose to locate them along the interior path of travel. This open dimension may NOT restrict the MINIMUM required clear width of the path of travel. All door openings shall be at LEAST 3'-0" (914 mm) wide with a 1'-6" (457mm) clear space on the pull side of the door and a 1'-0" (305mm) clear space on the push side of the door. All bathrooms/restrooms MUST be accessible (barrier-free) with a 5'-0" (1.524 m) turning circle (shown as a dashed line). A door swing may encroach upon the turning circle a MAXIMUM of 12" (305mm). Bathroom/restroom grab bars MUST be indicated, where required, to provide accessibility to appropriate locations on the plan. This includes two (2) grab bars for a toilet and three (3) grab bars for an accessible shower and bathtub. Sinks in the restrooms MUST have a clear-knee access. Flooring in all public restrooms MUST be slip resistant. Walls in restrooms MUST be impervious to moisture. All plumbing fixtures, including sinks, must be located within 12'-0" of the plumbing line. All sleeping rooms MUST have an operable window or an exterior means of egress.
LEED Requirements You are required to earn 5 LEED Credits on this project. You will do so by including a recycling area within your floor plan and by selecting sustainable materials. Refer to the following LEED V3 for commercial interiors requirements. You will write a brief description of your design solution that includes how you achieved the LEED credits into your final presentation. You must identify the credit you are meeting and how you met the LEED requirement. See the provided LEED V3 Materials and Resources Checklist for explanation of the credits. WE cr 3 Low Flow Plumbing Fixtures MR cr 4 Recycled Content Mr cr 5 Regional Material - mfg. from within 500 miles from project location Mr cr 6 Rapidly Renewable Materials Mr cr 7 Certified Wood IEQ cr 4.2 Low Emitting Paint IEQ cr. 4.3 Low Emitting Flooring IEQ cr 6.1 Lighting ID cr. 1.1 Cradle to Cradle Certified Furniture
Adjacency Requirements The Reception must be adjacent to the elevators and to the Cafe. Storage must have easy access to the four Preparation/Classrooms, Instructor's Office, and Administrative Assistant's Office. The apartment must have a private entrance, and must be remote from the students and instructional activities. The Instructors' Office must be convenient to the Preparation/Classrooms and Chef's Office. The Uniform Closet must be adjacent to the Instructors' Office and the Chef's Office. The Business Office must be adjacent to the Administrative Assistant's Office and convenient to the Reception Area. The Cafe must face the atrium and have a convenient door for food delivery from the Preparation/ Classrooms area and provide easy access to the Restrooms.
Concept Statement Fire and Water The design of this project will integrate the movement and flow of water while integrating the heat, spice and fire of both cooking elements and Spanish styling. The color scheme will be copper, rust, gold, red, blue, turquoise, and bright green. The design will be contemporary and clean lined with hints of old world Spanish elements and decorative elements that will keep the student’s focus on creating wonderful food creations.
LEED Credits WE cr. 3 Low Flow Plumbing Fixtures Public Restroom Toilets Public Restroom Faucets Apartment Restroom Toilet Apartment Restroom Faucets Apartment Restroom Tub/Shower Components MR cr. 4 Recycled Content Public Restroom Countertops Public Restroom Flooring Apartment Restroom Countertops Public Restroom Flooring Classroom Countertops Apartment Kitchen Countertops MR cr. 5 Regional Material Glass Table Tops (specially made by roadrunnerglassco.com in Phoenix, AZ 450 Miles from Santa Fe, NM) Glass Wall (specially made by roadrunnerglassco.com in Phoenix, AZ 450 Miles from Santa Fe, NM) Restroom Mirrors (specially made by roadrunnerglassco.com in Phoenix, AZ 450 Miles from Santa Fe, NM)
Reflection I am very happy with my design. I feel that I have met the client’s needs and given them a space that is suitable for their new branch of The Culinary Institute. I was able to stick to my intended design concept “Fire and Water” through the use of bold color choices and non-rectilinear layouts. I like the most, the choice to use curved walls in the hallways and café area. I think this gave the building the most movement without wasting any floor space. The addition of the decorative glass in a portion of this wall added to this element. The design process that I used was based on the standard design process. I first completed my client development. In this stage I would have interviewed the client and determined their needs. I would have also researched the area, the building, the particular design style, the design needs of this type of establishment, the building codes required, any evidence based design information needed, and any branding that the client would need to include. Second, I began planning the design in the schematic design phase. For this I created 2 different layouts based on the adjacency matrix I had developed. From these two plans I would develop a final floor plan out of the one that would fit the client’s needs the best. Third, I developed the design. I finalized the floor plan, ensuring that all corridors, restrooms, doorways and other important areas met ADA compliance. I also ensured that space for task was sufficient. I found the various furnishings, finishes, equipment, and artwork that would fit in the space, go with the overall design theme and would obtain sufficient LEED credits for the project. Fourth, I put together the construction documents. This included marking the floor plan with the appropriate dimensions and detail markers, creating elevations of key areas, developing a wall construction detail, finalizing the lighting plan, and compiling all the finishes into a cohesive schedule. Last, I finalized the presentation by creating a presentation board for the space.