SCHOOL OF CULINARY ARTS

BY: Nama Reddy Sai Harshitha. 180NA010.

When people experience a city, it is the food and architecture of that place that imbibes to largest cultural impact.
Food is not only about nutrition, but it is also an expression of a cultural identity and ethnicpride.
“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 theget-go.”
-Anthony Bourdain (American Chef)

“In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs
over techniques, and spontaneity inspires invention”
- Bob Blumer(ICCA)

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 evolve into and serve as world class resource centre in its subject domain, conforming to international
benchmarks that have been set by Le Cordon Bleu, Culinary Institute of America and other such institutes
and striving to be the gold standard for India Cuisine worldwide.

GLOBAL RELEVANCE:

Culinary creativity has its own distinct characteristics, such as time limitations and market acceptance, which are
acquired through building blocks of professional skills and experience. The study contributes to understanding the
role of applied creativity in the culinary industry.

Being a chef is a sought after career option today and the acquisition of cooking certificates and diplomas from
reputed foreign institutions is perhaps the new Ivy League equivalent. While many are going abroad to study
cooking, a spin-off of this trend is how top culinary and hospitality management schools from the world over are
increasingly focusing on the Indian market to recruit students.

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.
India’s growing food culture can only mature when we have more of these chefs emerging from top cooking schools.
This is one rare exception where too many cooks will not spoil the broth.

AIMS:

In India, at present, there is a dearth of state-of-the-art training ground to groom top-of-the-line chefs of
international standards. To fill this void, the Culinary Institute would provide the appropriate training platform at par
with the elite “Chef Schools” functioning in different parts of the developed world.
Further the relationship between architecture, food, retail and place is to be explored.

OBJECTIVE:

• Augment an experience centred around food.

• To create a permeable urban space that is versatile and inclusive in nature
• Urban architecture that provides a plethora of opportunities for meaningful social and culinary
engagement that rekindle the awareness of a city dweller towards food in its diverse aspects

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 • To provide an organized platform for the research, documentation and preservation of Indian Cuisine,
thereby forming a solid foundation for India’s cultural relevance
• Purpose-built training kitchen facilitate the learning experience to the next level which enable students to
seamlessly integrate & effectively deliver to international industry standards.
• Creation of exuberant public spaces to promote informal events and activities via workshops ,
international food festival, food truck festivals, food santhe etc.
• Larger agenda: to create a network of sustainable and resilient local food systems that advance the
economic, social/cultural, and environmental/physical benefits.

VAST SCOPE FOR CULINARY ARTISTS:

We see their faces beaming at us from bookstore shelves. They announce the premieres of their newest shows from
colourful billboards lining our cities. Our social media lights up with their newest creation or interview snippet.
They’re the ‘artists’ who have people flying across continents to get a chance to experience their work. We’re talking
about chefs —the culinary superstars who have changed our relationship with food forever.
These culinary mavericks have helped integrate the art of making food away from the secluded world of professional
kitchens and into the limelight. They’ve educated us, entertained us, and, most importantly, inspired countless
generations. They’ve taken an art form that has always been essential but known to just a few, and helped the world
embrace it wholeheartedly.
Long working hours, a physically straining environment and a non-stop stress level are all familiar things to someone
working behind the closed doors of a restaurant kitchen.

WHAT QUALIFICATION WILL I GAIN

The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully
complete this programme:
• Knowledge of culinary applications and gastronomy in an international environment enriched by the
interpretation of established traditions in a contemporary context and an appreciation of Indian culture,
hospitality and produce
• High level of applied expertise in the skills and knowledge associated with the field of culinary management
and business operation
• Mind-set of excellence and innovation
• Ability to communicate effectively in both written and oral forms and display open-mindedness in multiple
contexts with social and cultural awareness and flexibility
• Ability to demonstrate the fundamental principles/tenets of cultural safety in their interactions with others,
maintaining a philosophy of ethical and cultural integrity within a global context
• Ability to be self-directed, manage personal development and accept personal accountability
• Commitment to professional practice and to continuous improvement and extension of knowledge through
critical analysis and research
• Ensuring you are ready to enter the hospitality industry with confidence

CAREER PATHWAYS DETAILS

• Culinary Manager
• Chef
• Hotel Manager
• Entrepreneur
• Restaurant Owner or Manager
• Culinary Consultant
• Events Manager or Planner
• Catering Consultant or Manager
• Menu and Recipe Developer
• Food and Beverage Promoter
• Food Writer or Food Critic
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WINE CAREER OPPORTUNITIES

After ob
taining the Diploma, according to the student's level, possible career opportunities include:
• Become a sommelier
• Become a wine consultant
• Become a wine Importer or Exporter
• Become a bistro owner
• Become a wine tourism expert
• Become a wine journalist

USER PROFILE:

In this study, food events encompass a wide variety of food-related activities such as participating in a wine or food
tasting event, visiting a farmers market, attending a cultural or ethnic food festival, patronizing an expensive
restaurant, taking a professional cooking class, and going to a food competition.
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.

SOURCE:
https://www.feedough.com/market-segmentation-definition-basis-types-examples/

CULINARY TOURISM:

Culinary tourism describes a form of tourism that has food as the focal point of travel. Food is a manifestation of a
destination’s culture and provides endless opportunities for the tourism industry to provide authentic experiences
(Hotel Industry News, 2005).
What is known is that food is an experiential tourist component of any tourist experience, there are tourists that will
seek out food related activities at a destination instead of going to other attractions and that some tourists travel just
for food.
The advantages of cross-selling in marketing can be quite extensive and many tourism events/destinations afford
ample opportunities for cross sell efforts whether it is a regional restaurant offering it’s packaged sauces or chef-led
cooking classes, a u-pick blueberry farm offering pies, or a plantation offering interpretive tours, classes in sweet-
grass basket weaving, or an on-site restaurant which offers lunches reminiscent of regional foods during the
plantation’s height of success. Cross-selling also enables the various components of the tourism industry (hotel,
restaurant, transportation, events, etc.) to work as a team in successfully packaging offerings to reach a customer
who has a high probability of a positive response.

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CULINARY STUDIO:

Culinary schools are focusing on professional education more, while culinary studios are targeting their services on
amateurs. Culinary studios provide short entertaining classes. They also provide such service as a culinary workshop
as a teambuilding activity. The potential service of culinary workshops is planned to target a Business-to-Business
(B2B) market and productize a new service of culinary tours.
• Culinary workshops as a business approach, participants are hotel guests and tourists. Pricing is flexible and
competitive, marketing campaign is well organized. The evaluation criteria is that customers are
satisfied and are willing to participate again;
• Culinary teambuilding workshops, participants are companies. The main goal of such event is to unite the
team. The evaluation criteria is the same as in a business approach culinary workshop case - customer
satisfaction;
• Culinary workshop as a professional studio, participants are professionals in restaurant business. The aim of
these workshops is professional development. Special raw materials, extra equipment and modern
technologies are used;
• Culinary workshop as a place of intense socio-cultural communication, participants are different social
groups. These are charity or government supported workshops with special social aim.

It is also important to note that there is no specific type of cuisine which is taught in the culinarystudio.
One of the most famous culinary schools in the world is Le Cordon Bleu, with the main campus located in Paris,
France. The school has over 50 campuses on five continents and serves 20000 students annually. (Le Cordon Bleu
2015.)

QUESTIONS:

In light of the myriad of reasons and ways that people interact with food, and because multiculture continues to
grow, the purpose of this study is to test a scale of food-related activities toward the end of segmenting the diverse
market of ‘foodies.’ The research questions are:
• Can we create spaces which render a stronger connection between any average person to the food and drive
home a healthy eating and living?
• At what scale and where might this intervention deem most important?
• Can food-related activities be aggregated into food activity dimensions?
• How the productization of potential new service of culinary tours is to be done?

RESEARCH FRAMEWORK

Architecture is a universal engine to attract people, to catalyze energies, to change the game and to strengthen
resilience all at once. Tomorrow’s hotels and restaurants will be shaped for people to live, to share, to work and to
have fun together.
CHART:

DESIGN BRIEF/REQUIREMENTS:

• Main Kitchen (+Storage and Tasting Room)

• Demonstration Kitchen (+Tasting Room)
• Baking Kitchen(+Storage and Tasting Room)
• Brewery (+Aging Room +Testing Room)
• Lecture halls and classrooms
• Workshops(Food Photography+ Table Setting +Food Styling)/Culinary Tourism)
• Recreational Area
• Food Lab
• Library
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 • Café
• Training Restaurants
• Auditorium(Address/Gathering/Activities/Presentations)
• Special Food Oriented Stores
• Students And Faculty –Residence (Villa, Studio Apartments)
• Culinary Studio
• Lecture Halls
• Administration, Parking facilities, Public Convenience, Recreational Spaces are add-ons to the utilitarian
requirements.

• The long-term sustainable development success of metropolitan communities depends on developing such
resilient local economies. As urbanization continues globally, food and water security cannot be addressed
without solutions that include urban communities and re-imagine them as hubs for a comprehensive,
sustainable food system close to where the majority of consumers live-in metropolitan communities.
• Thus developing a sustainable measure for futuristic development, it is beneficial to cater a space on-site
with respect to bio-intensive measures. Benefits of locally grown food that are not captured in the food
price. Locally grown food is: (a) more flavourful; (b) reconnects us with the seasons; (c) is more nutrient
dense; (d) supports the local economy; (e) benefits the environment; (f) promotes a safer food supply; and
(g) connects consumers and growers which improves awareness of where food comes from.

REVIEW PROFILES:

• Shorter duration courses enable aspirants to learn culinary fundamentals in an academic environment,
allowing them to enter a professional kitchen with a strong foundation under their belt.
While it’s a fact that a degree or certification is not always a necessity to enter the world of culinary arts, it’s
a beneficial faster track to achieving your professional goals and standing up to the pressures of the food
industry.
Source:
https://www.tribuneindia.com/news/archive/vast-scope-for-culinary-artists-749119
• In Kochi, French Toast was started seven years ago by Ayaz Salim who worked in advertising in the Middle
East before returning home. The bakery is known for its use of high quality ingredients and has grown to
three outlets since. Executive chef Shruti Nayar, a lawyer who worked in advertising, went to Le Cordon Bleu
in Paris to pursue a diploma in pastry. She came back to Kochi where French Toast had already started a year
earlier. Nayar regularly gets approached by youngsters who want to study cooking abroad. “Many of them
have done courses abroad and come back to open similar ventures here. This is good because only if we have
better talent entering the food industry, will we have better products at lesser prices eventually,” says
Salim.
Source:
//economictimes.indiatimes.com/articleshow/64335066.cms?utm_source=contentofinterest&utm_medium
=text&utm_campaign=cppst
• LCB Paris remains coveted for its diplomas in gastronomy and pastry, accepting only 150 students
internationally each trimester, but even in this hallowed campus the number of Indians getting in has been
steadily rising. As many as 25 students were reported in 2015.
Source:
//economictimes.indiatimes.com/articleshow/64335066.cms?utm_source=contentofinterest&utm_medium
=text&utm_campaign=cppst

SITE LOCATION:
The proposed site will be evaluated on various parameters included as :
• Geographic Segmentation rely on Market Segmentation Strategy
• Proximity to Transit Hub, Airways, Ports , Railway lines and NationalHighways

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• Proximity To Hospitality Sector – Convention centre, Hotels, Financial And Business Hub, Signature
Restaurants
• Simultaneous Operational Potential
• Proximity To Amenities
• Tier One Cities – Mumbai, Bangalore
• Area – 4 Acre to 8 Acre

BIBLIOGRAPHY:

• http://www.ici.nic.in/
• https://www.cordonbleu.edu/new-zealand/bachelor-of-culinary-arts-and-business/en
• https://www.cordonbleu.edu/paris/advanced-culinary-techniques-programme/en
• https://www.theseus.fi/bitstream/handle/10024/104663/Karaseva_Alexandra.pdf?sequence=1
&isAllowed=y
• https://scholarworks.gvsu.edu/cgi/viewcontent.cgi?article=1049&context=jti
• https://economictimes.indiatimes.com/magazines/panache/top-culinary-schools-turn-their-
focus-on-the-indian-market/articleshow/64335066.cms
• https://architecturelive.in/b-arch-thesis-urban-food-hub-ina-at-new-delhi-by-vipanchi-handa-
school-of-planning-and-architecture-delhi/
• https://www.thesolutionsjournal.com/article/food-security-the-urban-food-hubs-solution/
• https://www.tribuneindia.com/news/archive/vast-scope-for-culinary-artists-749119
• https://archello.com/project/gastronomic-campus-in-normandy
•

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