ARCHITECTURAL DESIGN THESIS

ON
INDIAN CULINARY INSTITUTE

Project submitted to Andhra University

in partial fulfillment for the award of the degree of

BACHELOR OF ARCHITECTURE
(2011-2016)

By
GEETANJALI DAMARLA
Reg No: 311106101006

DEPARTMENT OF ARCHITECTURE
ANDHRA UNIVERSITY COLLEGE OF ENGINEERING
(AUTONOMOUS)
VISAKHAPATNAM - 530003
 DEPARTMENT OF ARCHITECTURE

ANDHRAUNIVERSITY COLLEGE OF ENGINEERING

(AUTONOMOUS)
VISAKHAPATNAM - 530003

CERTIFICATE
2011-2016

This is to certify that the Architectural Design Dissertation entitled “INDIAN

CULINARY INSTITUTE” submitted by Ms. GEETANJALI DAMARLA
bearing regd no: 311106101006 on this ______________day of
_____________ 2016 in partial fulfillment of the requirement for the award of
degree of “BACHELOR OF ARCHITECTURE” of this university is a
bonafide work, to the best of our knowledge, and it may be placed before the
examination board for their consideration.

(B. Ramesh Babu) (Shri Ar.A.Revathi Devi)

Associate Professor Head of the Department
Thesis guide Thesis coordinator

External Examiner
 GATED COMMUNITY

Date

ACKNOWLEDGEMENT

I’d like to express my deepest sense of gratitude to Mr. B. Ramesh

Babu sir for his valuable guidance and constant encouragement for

bringing out this project to its best potential.

I especially would like to thank Prof.A Revathi Devi, Head of the

Department of Architecture for her encouragement throughout our

project work and my parents for their constant support and

guidance. My friends Neelima, Percy, Ashok and Rishwin for

always being there and Isaac for his co-operation.

I would also like to dedicate this project to people with the

effervescent love for food and cooking; acting as the ever faithful

muse for the development, inspiration and the ideology behind the

design and planning of this thesis.

GEETANJALI DAMARLA - 311106101006

“There is no love sincerer than the love of food.”
― George Bernard Shaw, Man and Superman
CONTENTS

1. Chapter 1 – Abstract
2. Chapter 2 – Introduction
2.1. Introduction
2.2. Aim
2.3. Objective
2.4. Scope
2.5. Limitations
2.6. Case Study
2.7. Proposal
3. Chapter 3
3.1. Culinary Tourism
3.2. Data Collection – Culinary School
3.3. Kitchen Considerations
4. Chapter 4 – Desktop Study
4.1. Culinary Art School, Mexico
4.2. Culinary School, Omaha, USA.
5. Chapter 5 – Case Studies
5.1. NITHM Hyderabad
5.2. Culinary Academy of India, Hyderabad
6. Requirements
7. Chapter 7 – Site Analysis
7.1. Site Location
7.2. Site Profile
7.3. Major access roads
7.4. Topography
7.5. Land Use
7.6. Climate
7.7. Major views from the site
8. Chapter 8
8.1. Concept
8.2. Zoning
9. Chapter 9 – Detailed Drawings
10. Conclusion
11. References
INDIAN CULINARY INSTITUTE

Chapter 1

ABSTRACT

“The mother art is architecture. Without an architecture of our own, we have no soul
of our own civilization.” - Frank Lloyd Wright.

As an architect, our job is to build homes that breathe, to build homes that
reflect us like how poetry reflects a man’s deepest desires, to build homes that survive
and not perish, to make them age gracefully, to build homes and not houses. Winston
Churchill once said, “We shape our buildings, thereafter they shape us.”

Let’s talk about what gives a place its uniqueness; its authenticity, its sense of
character and soul. What triggers your mind to fill up to the brim with nostalgia when
you visit your grandparents’ home or the house you grew up in or the neighborhood
you played cricket in as a child. Our mind has a strange way of eliciting these
memories when we pick up a familiar scent, a strange photograph or when you walk
into an old familiar street.

The point is that wherever we go, we are always looking for a piece of home, a
sense of belonging. Architecture, food, art, culture and language are some of the
elements that form the DNA of a place and these are the traits we are struggling to
rejuvenate before they are lost in a sea of lifeless glass facades or take out fast food
dinners.
Chapter 2

2:1 Introduction
Cuisine plays an integral role in defining the culture and the heritage of a place. The
cuisine of a place inherently would have an important role in arriving on an opinion of
our experience of that place. Cooking, much like Architecture is all about deriving the
most sophisticated, elegant dishes from the simplest of ingredients while following the
basic ground rules. There has been a steady rise in the culinary industry, marking out
the importance of our cuisine as a part of our heritage.

The teaching and training of the Culinary Arts is largely associated with the
Hospitality and the Hotel Management discipline where the fundamental courses are
taught and trained. The goal that is being tried to accomplish here is to shine a
spotlight on the study, research, training and practice on the science and the art of food
making, to train and prepare professional Chefs.

What is a Culinary Institute?

A Culinary Institute is an academic institution where the art of the cuisine is studied,
taught and practiced for training the students on a professional level. The culinary
institute would comprise of a variety of kitchens designed for every genre of cooking,
depending on the need and the equipments used. It is also a place where the basic
theories of food and beverages are taught and also a place for the documentation and
research and exhibition of the rich background of cuisine.

2:2 Aim
To design an institute devoted exclusively for the training, practice, research,
documentation and study of the Culinary Arts.
2:3 Objective
• Create spaces that would help the students understand the functioning of a real
time professional kitchen.

• Provide an atmosphere that would help them innovate.

• Study the functional aspects of a kitchen and its supporting spaces and co-
ordinate them accordingly.

• Design a restaurant that would be run by the students, open to the public.

• Provide spaces for research, study and documentation of the Indian cuisine.

The proposal involves designing an institute dedicated to teaching the Culinary Arts.
The institute would serve a student body for a two year curriculum during which they
will be trained in the various disciplines of cooking. The institution would be provided
with a series of Teaching kitchens with a station for every student, demo kitchens and
an instruction kitchen which imitates the functioning of a professional kitchen in any
contemporary restaurant. Furthermore, a restaurant shall be provided for the students
to exhibit their food which would be open to the public. There would be a hostel
provided for the students along with the required supporting facilities.

The idea is to create spaces which would help the students to experience the
functioning of a real time professional kitchen while also providing an atmosphere for
them to innovate and ideate and also develop a deep understanding on the subject by
study and research.

2: 4 Scope
• Study the functioning of a real time professional kitchen

• Encourage tourist and public involvement by providing a restaurant run by the

students and provide demo kitchens, both open to the public.

On choosing the topic:

The Consumption is an integral aspect of the tourist experience, with the tourist
consuming not only the sights and sounds, but also the taste of a place. Nearly, all
tourists eat and dine out. Food is a significant means to penetrate into another culture
as “…it allows an individual to experience the ‘Other’ on a sensory level. Local food
is a fundamental component of a destination’s attributes, adding to the range of
attractions and the overall tourist experience. This makes food an essential constituent
of tourism production as well as consumption.

Dining out is a growing form of leisure where meals are consumed not out of
necessity but for pleasure, and the atmosphere and occasion are part of the leisure
experience as much as the food itself. A recent profile of the tourists and Tourism
Industries shows that dining in restaurants was ranked as the second most favorite
activity and the number one favorite recreational/ leisure activity. However, when it
comes to tourists, dining out can both be a necessity and a pleasure. While some
tourists dine to satisfy their hunger, others dine at a particular restaurant to experience
the local food and cuisine. This makes the study of tourists’ food consumption
interesting as well as complex.

The growth of eating out as a form of consumption and the market forces of
globalization have made the food products and cuisines from all over the world more
accessible. This has stimulated the emergence of food as a theme in magazines
(Cuisine, Gourmet Traveller, Food and Travel) and television, particularly cable
television, with food shows focusing on travel and travel shows on food. In fact, the
popularity of twenty-four hour television channels, such as the Food Network devoted
to food and the place that food comes from, intertwines food with tourism.

Among all possible areas of expenditures while travelling, tourists are least likely to
make cuts in their food budget. All these suggest that tourists’ food consumption
makes a substantial contribution to the local restaurants, dining places, the food
industry, and thereby the destination’s economy.

In order to acquire all those professionals in food production, the hospitality industry
has to meet the needs of these requirements by training and teaching the art of the
cuisine through these institutions.

2:5 Limitations:
• The scope of the project is limited to treating the functional aspects of the
design without venturing deep into the services associated with the kitchen utilities.

• The study is focused exclusively on the Culinary Arts of the hospitality

discipline.

• The project involves the design of spaces for the teaching kitchens and the
academic areas, without involving the housing for the students.

2:6 Case Studies:

 The desktop studies would include a brief study on the Culinary Art School,
Mexico and Institute of Culinary Arts, Omaha,USA.
 The Culinary Institute of India, Hyderabad and National Institute of Hotel
Management (NITHM), Hyderabad.

The reason behind choosing the Hotel Management Institute is to draw out the
elaborate differences between the culinary courses that are taught at a Hotel
Management Institute and an exclusive Culinary Institute.
2:7 Proposal:
The Union Ministry of Tourism has proposed an Indian Culinary Institute to be set up
in Tirupati as a part of their Smart City initiative, to be provided as a support system
for the Indian Tourism industry. The Government has allocated a land of 14 acres in
Tirupati for the project. The project is being handled by the National Building
Construction Corporation (NBCC).

The Minister said that September saw 9.2 per cent growth in foreign tourist arrival and
18.2 per rise in foreign exchange earnings. This is on top of 7.4 per cent growth in
foreign tourist arrival at 46.84 lakh during this year January-August period this year
against 4.9 per cent growth in the comparable period last year.
Chapter 3

LITERATURE STUDY

3.1 Culinary tourism

Food tourism (or “culinary tourism”) is simply a matter of traveling beyond your
immediate neighborhood to find great food. Of course, the further you are willing to
travel, the broader the your range of culinary experiences will be. Food tourism
doesn’t mean that you only eat gourmet meals. Often, food tourists are simply in
search of authentic or new culinary experiences. Food tourism isn’t about the type of
food that you eat; it’s about the fact that when you go to a new place, you seek out
new food experiences.

While many cities, regions or countries are known for their food, culinary tourism is
not limited by food culture. Every tourists eats at least three times a day, making food
one of the fundamental economic drivers of tourism. Countries like Ireland, The
Philippines, and Canada are making significant investment in culinary tourism
development and are seeing results with visitor spending and overnight stays rising as
a result of food tourism promotion and product development.

The tourism in Andhra Pradesh is mostly considered as pilgrimage and heritage tourist
destination. The centuries old glorious temples and colorful religious festivals attract
millions of domestic as well as foreign tourists. The statistics reflect that the top 7
states with regard to inflow of domestic tourists in India during 2010, Andhra Pradesh
has the distinction of first position having attracted 155.8 million tourists followed by
Uttar Pradesh and Tamil Nadu. In the last few years Andhra Pradesh has achieved a
remarkable goal by touching the highest figures i.e. around more than six times during
1993-2009.
Cuisine serves as an important element in propagating the tourism aspect of any
particular area that has its primary income based on the number of domestic or
international visitors it receives. For example, the streets of Mumbai are notoriously
famous for its vada pav and pav bhajis that are arguably exclusive to that particular
fragment of the country which makes it unique. Just like how tasting a baguette or a
bite of cheese and wine in Paris or an authentic idli vada served with sambhar that
would consist of a distinctive flavor, texture or even an aesthetic that is very exclusive
to that area. Food tourism is a means to increase and encourage the tourist influx in
lation with the ethnicity or the culture of the place as the food pertains to play an
important role in shaping up the flavor of that area. With an increase in corporate large
scale eating joints, the real authenticity of food is slowly slipping away from our
fingers.

The objective of introducing food tourism as an important factor in the tourism

industry is to create an interesting approach for the tourists to experience the rich
culture, the stories and the inherent heritage of the area in one bite. Moreover, it is
quite essential for us to document and study and understand the importance of the way
in which food has been evolving through the ages.

3.2 Data Collection :

The study and training of cooking in a professional kitchen involves the understanding
of a variety of skills. The institution would be provided with a wide spectrum of
spaces to serve each of the subjects. The spaces allocated for the curriculum can be
segregated into the following functions:

Teaching kitchens:

 Skills kitchen – Provided with individual working stations for the training
purposes.
They can be divided into:
- Basic training kitchen
- Bakery and Confectionary
- Quantity training kitchen
- Advanced training kitchen
- Bread Art
- Cruise Gallery
 A-la-Carte Kitchen – Acting as professional kitchen for the students to get an
understanding of the functioning of a real time working kitchen.
 Demo kitchen – A lecture hall provided with a kitchen station, outfitted with
suitable visual and audio equipment for demonstration purposes, open to the public.

Academic Spaces:

 Classrooms
 Library and Computer Lab

Administrative:

 To include faculty offices, operation office for restaurant, conference room and
support space.


Restaurant:

 Full Commercial Kitchen - For daily operations of restaurant at evenings and

weekends. To include all services necessary to operation such as dishwashing and
prep areas.
 Dining Room - Tables and seating to support formal dining. To include
necessary wait stations and host areas.

Hostel:

 Hostel facilities for boys and girls

 Supporting spaces like sports.
Other:

 Student lounge
 Cafeteria

Supporting spaces:

 Cold storage
 Dry storage
 Restrooms

The following norms have been acquired from the National Council of Hotel
Management.

1. TEACHIING KITCHENS:

SKILLS KITCHEN:

 BASIC TRAINING KITCHEN-

The basic training kitchen caters to teaching the fundamental knife skills, cooking
techniques and an introduction to the art of cooking. The kitchen is equipped to
accommodate 24 students. The students from first year are taught in this kitchen.

Batch size: : 24
Total desired area required : 1500 Sq. Ft
No. of Kitchen : 01 Area required per student : 60 Sq. Ft.
Total No. of Work Station : 12
Students per station : 2 students per station
Note:
1. Basic Training Kitchen should be properly well ventilated either by natural or
mechanical as per requirement.
2. Kitchen should be well illuminated preferably by using CFL Tubes.
3. All the walls should be tiled up to minimum 7 feet from the floor level.
4. Kitchen Flooring should be non slippery tiles/ kota.
5. Adequate number of portable fire extinguishers DPC should be provided.
6. First aid kit should be accessible.
7. Separate provision for hand wash for disinfectant and hand dryer to maintain
highest level of hygienic standards.
8. Adequate Insects-cutter should be provided at the door.
9. Air curtains should be provided at the door.
 QUANTITY TRAINING KITCHEN-
Also called as the Indian Bounty kitchen, this kitchen is designed to teach the Indian
Cuisine, for the students of second year. Here, the students are trained to prepare
meals in large quantities and the food prepared here is consumed by the entire student
body at the dining area every day. This kitchen should be located beside the dining
hall.

Batch size : 24
Total desired area required : 1500 Sq. Ft
No. of Kitchen : 01
Area required per student : 60 Sq. Ft.
Total No.of Work Station: 12
STUDENTS PER STATION: 2 students per station

 ADVANCE TRAINING KITCHEN-

The Advance Training kitchen is designed for the seniors, in third year. Here, different
cuisines are explored and the students are trained to work for an A’ la Carte restaurant.
The food prepared here is taken to the mock restaurant for the head chefs.

Batch size : 24
Total desired area required : 1500 Sq. Ft
No. of Kitchen : 01
Area required per student : 60 Sq. Ft.
Total No. of Work Station : 12
Students per work station : 2 students per station

 TRAINING RESTAURANT-
The training restaurant is used by the students working at the Advance
training kitchen, the restaurant is a mock up of a commercial restaurant.
Dining area: 1920 (1440 + 480 Sq Ft for pantry)
No. of Covers: 48
No. of Students: 24
Faculty required: 01

 BAKERY-
Batch size: 24
Total desired area required: 1200 Sq. Ft
No. of Kitchen: 01
Area required per student: 60 Sq. Ft.
Total No .of Work Station: 12
STUDENTS PER STATION: 2 students per station
No. of faculty per lab: 01
No. of Lab. Attendant: 01
Duration of Practical: 04 Hours

2. ACADEMIC SPACES:

 CLASSROOMS-
The classrooms are used for the teaching of the theory subjects for students from all
the three years.

 LIBRARY- Area : 1600 Sq Ft

 DEMO KITCHEN

3. COMMON AREAS:

 CAFETERIA-
Overall size: 500 Sq Ft.
No. of students expected at a time: 60-65

 DINING HALL-
The dining hall is usually located beside the Quantity Training kitchen from where
the food is prepared from everyday.
Total Area: Max. 2300 Sq Ft.
Dining area: 2160 sq ft
Pantry area: 540 sq ft
Duration of meal time: 1 Hour
Maximum seating capacity: 200

4. RESTAURANT:
The restaurant would be run by the students of the institute and open to the public.
Commercial kitchen: The restaurant would be equipped with a commercial kitchen.
The following chart shows the basic work flow of a commercial kitchen.
5. SUPPORTING SPACES:
 STORAGE-
Consideration should be given to specific storage needs for the following:

 dry goods
 chilled and frozen foods
 fresh fruit and vegetables
 returned/recalled foods
 packaging material
 cooking utensils and equipment
 cleaning equipment and chemicals
 clothing and personal belongings of staff
 garbage and recyclable materials
 storage facilities must allow the safe retrieval of stored items.

OVERALL SIZE : 1000 Sq.Ft.

The receiving area should be separated from facilitates washing and wiping before
storage – (approx. 200 sq ft.)

The following are the important factors that should be taken into account:

At Ground floor it is advisable to have following academic and administrative areas:

 Principal ‘s office
 Administrative office
 Accommodation operations Laboratories
 Multipurpose hall/ auditorium
 Gas bank
 Store
 Generator room
 Computer room
 Front office lab.
 Engineering and Maintenance department
 Security

 Advance training kitchen should be along with the training restaurant.

 Student’s dining room and cafeteria should be along with Quantity food
kitchen.
 Basic training kitchen should be near the basic bakery and bakery and
confectionary.
 All kitchens can be connected with the store by food lift.
 Every floor should have student’s toilet separately for boys and girls.
 Separate toilets for academic and administrative staff.
 Provision of water cooler should be on every floor.
 Provision of CCTV in common area or as per requirement of the Institute and
monitoring
 system of the same should be located in the Principal/ Administration office.
 Adequate fire protection in every lab and the general area as per the norms of
local authority.
 Recreational facilities should be provided to the students.
 Front office and training rest ants should have flooring of designer tiles/
wooden/ verified tiles.
 Computers labs should have flooring of PVC/tiles.
3:3 KITCHEN CONSIDERATIONS:
SPATIAL PLANNING:

SPATIAL REQUIREMENTS:
A well planned kitchen should:

 Provide adequate storage for raw materials.

 Provide adequate space for food being prepared.
 Provide adequate space food awaiting service
 Provide adequate storage for equipment, utensils, crockery and cutlery.
 Be efficient and effective in terms of movement of staff,
 equipment, materials and waste management system in place
 Food, Oil & Grease (F.O.G)
 Provide an area for checking in stock.

Work Flow:
The premises shall be designed so that there is a continuous progression of food from
delivery to storage, through to preparation and the finished product, with no cross over to
avoid cross contamination.

FIXTURES, FITTINGS AND EQUIPMENT: Walls & Floors:

Practice of sanitising walls can cause problems when disposing of the sanitizer as this
should never go into the drainage. It has been documented that bacteria within three hours
have re-colonized on these areas where organic matter has not been cleaned. The use of
sanitizer is not recommended as a proper cleaning method, the areas should be thoroughly
cleaned, removing all organic matter. Using sanitizer to clean floors and walls is not
recommended. A cleaning agent that will remove all organic matter from walls and floors
leaving a clean surface with no material for germs to re-colonize is advised (new products
actually containing bacteria are being designed for this purpose). Sanitizer solution should
never enter the drainage network.

Touch Surfaces:
All touch surfaces e.g. handles, table tops, doors, wash hand basins, switches, cutlery boards
should be sanitised using a spray bottle and paper towels, again the removal of all organic
matter is paramount. Sanitising of all knives, cooking, drinking utensils should be done in
the dishwasher / glass washer. It is advisable that all staff have their own plates, mugs, cups,
etc, to help with preventing cross contamination. Any common utensils should be sanitised
after each person uses it.
Wash Hand Basins – WHB:
Wash hand basins should be positioned in such a way that the water droplets from hand
washing, do not come in contact with surrounding work surfaces or any places where gram
negative bacteria can colonize. The practice of clean wash hand basins is a cause for
concern. The new especially designed Quad wash units will ensure proper hand cleaning /
sanitising and greatly reduce the risk of infection. It will also reduce water use, the cost of
paper towels and disposal. These units can be fitted with monitors to teach hand washing
practice. They can also be fitted with a control unit recording hand wash usage of individual
staff. The recording system can be set to register toilet visits and can be used to track staff
movements throughout the facility, especially in food production facilities, hospitals, etc.

Sinks:
Sinks should be provided to suit the largest piece of equipment being cleaned. Larger pot
sinks may be required to supplement standard sinks.
Sinks are required to have water at these temperatures:
o Between 46°C - 48°C for washing operations.
o Not less than 80°C for sanitising (only where sanitizing takes place at the sink).
Adequate space should be provided adjacent to sinks for holding, draining and
drying.

Janitorial Sink:
A janitorial sink with hose connections should be provided for disposal of waste water in a
separate room
(From floor washing etc.)

Dishwashers and Glass Washers:

The dishwasher and glass washer need to be able to wash and rinse in one continuous
operation and dry rinsed utensils by the end of the cycle.

FLOORING:

Floor Finishes and Serviceability:

Floors in food premises must be able to be cleaned effectively and thoroughly, must not
absorb grease, food substances or water, harbour pests, and should be laid so as not to cause
pooling of water.

Following is a list of suitable commercial kitchen flooring surfaces:

• Stainless steel with a non-slip profile and welded joints.
• Ceramic tiles with epoxy grouting.
• Quarry tiles with impervious sealer.
• Polyvinyl sheet or tiles with heat welded joints.
• Steel trowel case hardened concrete with epoxy sealant.
The use of PVC sheets or tiles should be avoided adjacent to hot fat appliances such as deep
fryers. It is imperative that all commercial kitchen floors and staff amenities floors have a
non-slip surface. These surfaces should meet the requirements of BS EN 13036-4:2011.

WALLS AND CEILINGS: Walls:

 The finishes on the walls must be impervious to grease, food particles and
water.
 The finish must be smooth and even. The surface should have no buckles,
ledges or exposed fixings
 The finished surface of the walls must be easy to clean

RECOMMENDED FINISHES INCLUDE:

 Ceramic tiles with anti-bacterial grout.

 Stainless steel or aluminium sheet with welded joints and sealed fixings.
 Laminated plastic sheeting.

CEILINGS:

The minimum height for a ceiling in a commercial kitchen should not be less than

2400mm. This includes ducting, all preparation and storage areas. All ducting should be
enclosed above the ceiling to prevent dust and insects collecting and falling in food.

The finished ceiling surface must not have any perforation or exposed joints, cracks or
crevices. This is to prevent the contamination of food and enable effective cleaning of the
surface. This also ensures that the ceiling is pest proof.

Suspended acoustic tile ceilings are not permitted in food preparation areas or where food is
displayed or served. They are difficult to clean to the required hygiene standards and may
harbour dust, grease and insects at the top of the drop ceiling.

The wall-to-ceiling junction must be tightly joined and sealed. The junction must be
constructed so that no dust, grease Or food particles can collect in the joint.

Where a sealant is used in the ceiling joint it must be made of a material that is impervious
and washable
GAS BANK:
Well laid out distribution lines from gas bank as per the conditions laid down by local Chief
Fire Officer and supplying agency or natural gas line as per the specifications of supplying
agency. (Canopied cover and wire meshed sides to households)

FIRE FIGHTING AND SAFETY:

Fire extinguishers - It is recommended that all extinguishers used in the kitchen are suitable
for hot oil fires. They should be in a main circulation, preferably along the exit route. They
need to be easy to access in a hurry. They should be 100mm high off the floor.

-Gas suppression systems

A gas suppression system works well. These generally have a pipe system that goes up the
wall with nozzles in the range-hood. These are expensive

-Sprinkler systems
Misting type is generally recommended. They are very important for the eating area.

-Fire detection systems

Smoke detectors do not work very well in kitchens; it is recommended to use heat detectors.
They are not to be placed more than 20 m apart and not more than 10 m from any wall.

PROVISION FOR ESCAPE:

The design of any commercial kitchen must allow:

• Safe & convenient movement about the workplace

• Safe egress from the workplace in an emergency

• Safe access to any part of the workplace

• Provision must be made for safe routes out of the building in case of fire or other
emergencies.

• Where no point on the floor is more than 20m from an exit, only one exit is
required, otherwise at least two exits are required

• The unobstructed height of the path of travel to an exit must not < 2400mm

• The unobstructed width of the path of travel to an exit must not be <1000mm

• Adequate supply of clean air must be provided and maintained within a commercial
kitchen.

• Simplest form of ventilation is natural, involving the use of windows, doorways, vents
and skylights.

• Exhaust hoods should be placed above cooking equipment and have the ability to
capture and contain the airborne waste matter produced by cooking equipment

• Air conditioning unit is usually required in larger commercial kitchens where natural
ventilation does not provide a consistent temperature

VENTILATION:
An effective commercial kitchen ventilation system requires ‘air balance’, in which the
exhausting of fumes, smoke, grease and steam is balanced by the introduction of fresh, clean
air. In busy kitchens where people are generally working close together there is a need for
some form of controlled ventilation and air conditioning. The kitchen exhaust system is
an essential part of the cooking process. The presence of fumes, smoke, grease, steam and
vapours pollutes the atmosphere, may interfere with food flavours and aromas, and cause
distress to staff.

Natural Ventilation:

An adequate supply of clean air must be provided and maintained within a commercial
kitchen using gas. The simplest form of ventilation is natural, involving the use of windows,
vents and skylights. These should allow sufficient airflow to maintain a healthy working
environment. All vents should be screened to prevent flies and be rodent proof.

If no replacement air by natural or mechanical means, the ventilation will suck the air from
the restaurant drawing in the warm air / cool air from the restaurant increasing the running
cost. Replacement air provides the airflow required by exhaust systems. If replacement
air doesn’t come into the room, then the exhaust hood may not capture and contain airborne
cooking waste due to the reduced airflow. This could allow cooking odours and waste air to
escape into the dining area. If there is no replacement air in kitchen, when using gas
appliances, lack of replacement air can cause the gas burners to go out because of lack of
oxygen.

Considerable care should be taken where doorways and windows are used for natural
ventilation that fumes, dirt and rodents from surrounding premises are not drawn into the
kitchen.
Make up Air distribution: Air that is removed from the kitchen through an exhaust hood must
be replaced with an equal volume of makeup air

Following ways:

• DIFFUSERS

• INTEGRATED HOOD PLENUM

LIGHTING:

 Adequate and properly designed lighting is essential in a commercial kitchen for staff
to efficiently do their tasks including cooking, cleaning, food preparation and presentation
 The recommended luminance level for a commercial kitchen’s general working area
is 160 lux.
 For food preparation, cooking and washing areas the luminance should be 240 lux.
 Dessert presentations and cake decorating require 400-800 lux

DESIGN STANDARDS – LECTURE HALLS / CLASSROOMS:

Classrooms are environments and spaces that must provide:

(1) the most effective learning environments based on desired pedagogy;
(2) an environment designed to enhance a student’s ability to understand, observe, and
participate in active learning;
(3) an environment that is comfortable for students and instructors as well as durable, reliable,
and easy to maintain; and
(4) a room that is easy for faculty and student equipment operators to use through
standardization of controls, layouts, and equipment.

Major factors to be considered in designing classrooms are the following

 Seating and writing surfaces
 Space and furnishings for the lecturer
 The use of wall space, including chalk boards, screens, size and location of the
windows, etc.
 Facilities for projection and television
 Coat racks, storage and other conveniences
 Heating and air conditioning
 Aesthetic considerations

Classroom seating:

The seating arrangement is the most important feature in determining the size and shape of
the classroom. Seating arrangement in a classroom / lecture hall should provide all the
students with good view of the chalk board.
Close- packed seating arrangements are mot most desirable. No person shall have to pass
more than six others to reach an aisle. Hence 14 persons in a row between aisles is an
absolute maximum.
In the case of lecture halls / classrooms with an over head projection systems, seating should
be arranged in such a way that every student should be able to view the screen legibly. The
screen should be set in an angle of 10-15’ tilted.
The aisle space should be minimum of 1.2 m for easy movements.
Layout of a classroom
DESIGN STANDARDS – RESTAURANT:

Spaces for eating and drinking have to be looked at from two points of view, that of the
customer, and that of the proprietor.

The customer will choose a particular establishment, not only

Because it sells food or drink but because it also sells: – somewhere to entertain a guest in
peace: as in good restaurants.

Seating Areas and Table Arrangements:

There are significant differences in seating arrangements depending on:

• Types of customer: price level, expectations

• Type of establishment: self-service, waited service, counter Seating
• Grouping: table sharing, flexibility of arrangement
• Room characteristics: shape, obstructions, windows

Furniture Falls into Four Categories:

• Fitted counters or bars

• Fixed tables, usually pedestal or cantilevered
• Movable tables, with legs or pedestals
• Stackable table
DESIGN STANDARDS – LIBRARY:
The library space types are the areas where bound paper documents, film, or magnetic media are
stored. A library space type may include both open and closed storage systems, and can be applicable
to file rooms and other dense storage of material in conditioned office environments. Libraries are
assumed to be general purpose, and may include display spaces and reading, meeting, and electronic
workstations, as defined by the desired level of access to materials being stored.
There are seven broad types of library space:
1. Collection space
2. Public electronic workstation space
3. User seating pace
4. Staff work space
5. Meeting space
6. Special use space
7. Non-assignable space
Design guidelines:
Chapter 4
DESKTOP STUDY:

1. 4:1 CULINARY ART SCHOOL – MEXICO

Architects: Gracia Studio

Location: Tijuana, Baja California, Mexico
Architects: Jorge Gracia
Associates: Jorge Gracia, Javier Gracia, Jonathan Castellon
Construction: graciastudio
Area: 894.0 sqm
Project Year: 2010

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Floor plan:

The institute is made up of two blocks with the teaching kitchens present on one side and
the dining area, computer lab and administrative space on the other side. There is a
common transition space that acts as a courtyard in the middle. The demo kitchen is
located in between the blocks on one corner, sloping downwards.

Teaching kitchen

Demo kitchen

36
Dining area

37
 Section

Elevation

Observations:

The building is, sleek and modern, reflecting the contemporary character of the culinary
arts. The layout of the building is simple, yet effective, separating the fundamental
activities, creating an intermediate transition space in the middle for the students to
interact. A minor glitch would be the fact that the kitchens aren’t directly connected to
the dining areas.

38
2. 4:2 INSTITUTE OF CULINARY ARTS –
OMAHA,USA

Architects: HDR Architecture

Location: Omaha, NE, USA
Architects: HDR Architecture
Consultants: Building Cost Consultants; Cini-Little International Inc.; John Milner
Architects, Inc

Floor plan:
• Demonstration Lab :
The lab is used for teaching, cooking lectures. It is a theatre style classroom with a full
kitchen set up.
• Bistro :
A modern style casual dining space, open to the public with a private dining area
designed as a spinoff of a chef’s table.
• Theory Labs:
Theory labs used for teaching cooking techniques.
• Production kitchens :
Attached to the bistro, it acts as a commercial kitchen, run by the students.

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Elevation:

40
Section:

41
Entrance:

Teaching kitchen:

42
Restaurant:

Demo kitchen:

43
Chapter 5
CASE STUDY
5:1 NITHM, Hyderabad:

Dr. Y.S.R. National Institute of Tourism and Hospitality Management began academic
operations in October 2004. It was established under the provisions of Andhra Pradesh
Societies Registration Act - 2001, with its campus located on a verdant expanse in serene
natural aesthetic settings interspersed with spots of rocky terrain and the undulating lake
waters in the frontage abutting the main building.

Architects: Uplal Ghosh Associates

Site Area: 30 Acres
Built up: Up to 2 lakh square foot
Location: Gachibowli,Hyderabad
Year of Completion: 2005

Location:
The Institute is in close proximity to the famed Hi-tech City, software MNCs like
Microsoft, Infosys, Wipro, TCS. The other educational bodies of national repute around
include Maulana Azad National Urdu University, Indian School of Business, IIIT, and
Hyderabad Central University etc.

44
COURSES OFFERED :
• Master of Business Administration (Tourism & Hospitality)
• Bachelor of Business Administration (Tourism & Hospitality)
• B.Sc. (Hospitality & Hotel Administration)
• IL&FS skill development program for hospitality professionals

45
SITE PLAN:

 The site has a rocky terrain with the main building facing the lake.
 Proper segregation of functions as building blocks are places in certain set of
zones which is determined by the function character of the building block.
 Two types of circulation pedestrian and vehicular.
 There’s an auditorium located beside the administrative block

46
5:2 CULINARY ACADEMY OF INDIA, Hyderabad
-Located in the bustling neighborhood of Begumpet, the college is easily accessible to
students commuting from far off towns.
-The Culinary Academy of India is the first professional training school for culinary arts
to be founded in India, matching the standards of top American and European culinary
institutes. The academy is located within a kilometer of the premier hotels in Hyderabad,
giving the institute and its students the added advantage of convenience for practical on
the job experience.
The college started functioning in the year 1996.Initially started as a basement + G+ 2
structures,
later on developed as a G+7 structure.

GROUND FLOOR:
The Ground floor consists of

 Basic training kitchen

 Bread Art Studio

 Basic training kitchen is used to train the students of 1st year. The very basics
of the course are taught here.

47
 Bread art studio is used for basic baking, and will be dealt with fermented and
non fermented breads, international breads, advanced baking technology, bread show
pieces and salt dough sculptures.

Ground floor plan

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FIRST FLOOR
First floor consists of:

 Q
uantity training kitchen
 A
la carte kitchen
Quantity training kitchen is used to train the 2nd year students. It is mainly used to
create food in bulk quantities.

Ala carte generally refers to food that can be ordered as separate items, rather than part
of a set meal. i.e... In this students will be preparing several varieties of separate
dishes as part of their curriculum.

First floor plan

49
SECOND FLOOR:
 S
econd floor consists of bakery and mock restaurant
 Pastry studio mainly deals with creams and custards, pies & puddings, ice creams
& sorbets, mousse and soufflés advanced cake shop techniques, sugar craft, chocolate
confectionery,and marzipan.

 Restaurant can also sit approximately 100 pax for a meal.

 The individual training kitchen provides for the menu to be served here.

 There is also a mock bar setup in this restaurant which is used to train students
in cocktail making and service.

Second floor plan

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51
THIRD FLOOR:
Third floor consists of:

• Cruise gallery

• Students dining hall

In cruise gallery students will be working on a particular pre - fixed cuisine. This will
be mainly functioned when there are any large scale buffet programs.

Student dining hall, this formal fine dining restaurant can also sit approximately 100 pax
for a meal.The individual training kitchen (ITK) provides for the menu to be served here.

Third floor plan

FOURTH FLOOR:
Fourth floor consists of:

• Advanced training kitchen/skills kitchen

• Library / computer lab

52
Advanced training/ skills kitchen, this kitchen is used for training final year students.
It services the training restaurant “flavours”.Library, Consists of 25 computers,
connected on LAN to enable transfer between these terminals and the
server which facilitates paperless assessments to take place. Also, consists of range of
books related to the course.

Fourth floor plan

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FIFTH, SIXTH AND SEVENTH FLOORS:
The remaining three floors consist of lecture halls and the supporting rooms.

Typical plan – fifth, sixth and seventh floors

INFERENCES:
• The entire building comprises of only a single staircase, barring a separate
service entry.
• No fire exits are provided
• Environment is not designed considering the barrier free aspects
• No proper landscaping is given
• Parking facilities are provided
.

54
 NITHM Culinary Academy of India

Design Criteria Well designed campus with Campus located in one of the
lush landscaping and aesthetic busiest parts of the city,
surroundings. connected to a lot of premiere
hotels.

Zoning Blocks divided into Administrative located in the

Academic, Administrative basement, followed by
and Laboratory. laboratories and the
classrooms located at the top

Amenities Consists of basic training Consists of additional

kitchen, advance training, kitchens like a la carte, bread
quantity training and bakery art

Services Has separate service exits, fire No fire escape provided, only
escape and separate entrance one set of staircase
for service trucks

Ventilation Naturally lit, with an open Not very well lit, needs
courtyard and large openings artificial lighting

Parking Provided Provided

Circulation Well designed and spacious Dense and compact

Differences drawn out between the two buildings that have been
studied.

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Chapter 6

6.1 Requirements:
 Teaching kitchens:

1. Quantity training kitchen

2. Basic Training kitchen

3. Advance Training kitchen

4. Pastry kitchen

5. A la carte kitchen

6. Bread Art

7. Cruise Gallery

 Theory

1. Demo classroom

2. Teaching classrooms

 Restaurant

 Storage

 Dining hall

 Reception

 Locker rooms and lounge

 Toilets

 Gas station

 Staff rooms

 Office areas

 Gallery space

 Library

 Computer lab

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Chapter 7

SITE ANALYSIS

7.1SITE LOCATION:

Tirupati – An introduction
Tirupati is a city in Chittoor district of the Indian state of Andhra Pradesh. It is a
municipal corporation and the headquarters of Tirupati mandal, and of the Tirupati
revenue division. As of 2011 census, it had a population of 374,260, making it the ninth
most populous city in Andhra Pradesh. It is the seventh most urban agglomerated city in
the state, with a population of 459,985. Tirupati is considered one of the holiest Hindu
pilgrimage sites because of Tirumala Venkateswara Temple, besides other historical
temples, and is referred to as the "Spiritual Capital of Andhra Pradesh". Tirupati is also
home to many educational institutions and universities. For the year 2012-13, India's
Ministry of Tourism named Tirupati as the "Best Heritage City". Tirupati has been
selected as one of the hundred Indian cities to be developed as a smart city under Smart
Cities Mission by Government of India.

Tirupati is one of the most ancient and spectacular places of pilgrimage in India. It is
situated in Chittoor District in southern Andhra Pradesh. The town owes its existence to
the sacred temple of Lord Sri Venkateswara situated on the Tirumala Hill adjoining it.
With a history that dates back to over twelve centuries, the temple is the jewel in the
crown of ancient places of worship in southern India. Tirumala Tirupati Devasthanams
57
(TTD) maintains twelve temples and their sub-shrines in the Tirumala-Tirupati area. TTD
provides a wide range of facilities to make pilgrimage a unique spiritual experience.
Tirumala Sri Venkateswara temple is the popular as the most ancient pilgrimages spot in
India. Tirupati is the richest and most visited religious tourist center in the world
followed by the Vatican City. Sri Venkateswara temple, located on the 7th peak of the
Tirupati Hills is well known as the Lord's presidency over Venkatachala. Tirupati is well
connected by road and rail to all the major cities of Andhra Pradesh, adequately
connected by air.

7.2THE SITE PROFILE:

Serving as a major tourist spot with an international and a domestic tourist base, Tirupati
would be an ideal place to serve the hospitality industry to cater to the vast tourism
market and as a part of its Smart City initiative.

The site is located behind the Tirupati airport,Kurrakalva, Vikruthamala road. The major
lanmarks of the site would include the Tirupati Airport, Yogananda Institute of
Technology and Sri Padmavathi Medical Institute.I t is 11 km from the main Tirupati
junction and 2.5 kms away from Renigunta Junction.

58
7.3Major Roads and Access:
The site is connected via Vikruthamala road to the Tirupathi Airport which further
connects to the National Highway. Hence the roads witness a major traffic influx of
tourists. There is one major 18ft road facing the site and another 16ft road on the other
side which can be served as the second entrance or as the service road. The site is about 3
kms away from the Airport and hence the public access would be through the Renigunta
junction, via bus that is 2kms away from the site.

59
7.4 Topography and Vegetation:
The site, being situated behind the runway of the airport, has a flat land and the
vegetation
in the site is sparse. The land has red soil but it has been covered with fly ash to prevent
the growth of unwanted shrubs.

7.5 Land Use Pattern:

-The site is located about 2.5 kms away from the Renigunta junction.
-There are two institutional areas located near the site along with a hospital.
-The main road is accessed by the people travelling to or from the airport which connects
the site.
-Most of the surrounding land is barren with the runway situated behind the site area.
-There are a lot of water bodies present in the area.

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7.6 Climate:
-Monsoon remains moderate and summer experiences temperatures ranging from
35 to 40 degrees Celsius.
-In winter the minimum temperatures will be between 18 and20 degrees Celsius. Usually
summer lasts from March to June, with the advent of rainy season in July, followed by
winter which lasts till the end of February. The city experiences maximum rainfall in
November during
north east monsoon season.

61
 Climate charts

Keeping the climatic conditions in mind, the building has to be designed taking in
consideration the hot, dry climate of the city by the use of courtyards, planting of trees
and chajjas wherever suitable. The openings would also have to be strategically placed in
order to avoid harsh sunlight during the day time but at the same time facilitate adequate
natural lighting.

7.7 Important views from the site:

The site has an uninterrupted view to the airport on the north and it has wide rolling
empty fields in all directions. The Rajiv Gandhi project houses are situated on the rear
side but are currently unoccupied.

62
63
Chapter 8

8.1 CONCEPT:
Food and Architecture:

Food when thought of first comes as a basic need for survival and sustainability.
Similarly, architecture leads to buildings required for shelter and hence sustainability. Of
all the basic requirements of a man food and shelter are paramount. For any food
preparation the first thing required is the assembling of ingredients and then the
formulation according to a recipe. In architecture, these ingredients are what are termed
as requirements which are decided by the clients and his budget and time affordability.
After which the design is modulated on basis of the building type.

64
The idea is to amalgamate the characteristics that form the soul, the aesthetic and the
structure of food; elements like color, harmony, texture, strength, hierarchy and plant
them into the design of the institute to truly reflect its personality.

8.2 ZONING:
There are two access roads to the site. The road facing the north connects to the
Airport and the Highway. The road facing east also connects the airport. There would be
two points of entry to the site:
-A public access to the restaurant.
-Private access to the academic block and the hostel.

The idea of separate the access areas is to differentiate the private and the public usage
of the site and create a natural transition from the public to the private areas.

Vertical zoning:

-The ground floor would have the reception, administrative, demo kitchen and the basic
kitchen classrooms and dining hall.
-The first floor would have the advanced kitchen classrooms along with the library and
classrooms.

Internal Zoning

The spaces are arranged in a chronological pattern, based essentially on their functional
aspects. The storage area for example, is located in close proximity to the service entry
and its respective office of the authority in charge to forsee the activity that transpires
within this zone.

The zoning for teaching kitchens has been developed based on the activity of the
students. The quantity training kitchen, in which the students produce food in rather
generous amounts is consumed by the students of all classes, hence it has been placed
next to the dining area.

65
The Advance training kitchen and the Cruise Gallery is utilized by the senior students, for
which the mock restaurant is provided for the jury of the students.

The cafeteria overlooks the three main corridors of the interior of the building. Also, two
of the main kitchens have been equipped with a translucent glass wall in order to imbibe
a visual appeal from the users dining in the cafeteria and the dining hall.

66
Conclusion

In everything that nature makes, nature records how it was made.

In the rock is a record of the rock.

In man is a record of how he was made...

...The inspiration to learn comes from the way we live.

Through our conscious being we sense the role of nature that made us.

Our institutions of learning stem from the inspirations to learn, which is

a sense of how we were made.

- Louis I Kahn

67
References:

 National Building Code of India -2005

 Successful Restaurant Design - Joseph F. Durocher and Regina S. Baraban
 Tourism to Tirupati - An Empirical Study - IRACST- International Journal of
Research in Management & Technology (IJRMT)
 National Council for Hotel Management and Catering Technology, A-34, Sector
62, NOIDA Norms for Hospitality Institutes with 120 intake (Updated in March
2012) 1
 Birchfield . john C. Design and layout of food services facilities. 3rd Ed. Newyork: J.
Wiley, 2008
 Safe Design of Commercial Kitchens - Angelo Mignanelli

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