Centro

Culinario
TO PROMOTE THE ART OF CULINARY
THROUGH AN ARCH-EAT-ECTURE THAT IS
INSPIRED BY THE ACT OF COOKING PAKISTANI
FOOD
INTRODUCTION
 Food and shelter have long been
considered two of the most basic
human necessities.
 Basic need for survival and
sustainability.
 Considered as an entertainment in
Pakistani culture.
 Few restaurant's are serving Pakistani
Provincial foods.
 A culinario hub is just not a space to
study culinary physical and digital data
but it will also create an environment to
learn the Pakistani Food culture and
industry. Initiate interaction of people
and exchange of ideas on food recipes
takes place among all people of diverse
backgrounds and age groups visiting
the hub.
PROBLEM STATEMENT
 Revival of cultural culinary arts through architecture, a place to inspire,
educate and relish our culture and traditions through food art.
 As soon as we explore the authenticity and richness of local cuisines, we
will be able to attract not only locals but also the international restaurant
industry and be even more successful.
 Unhygienic eating habits in our country imposing bans on most of the
restaurants. People now days want to make a career in culinary arts, but no
properly designed institution is present as such in Pakistan, other than the
adaptively reused buildings.
 Provide access to Culinary knowledge in institution and to actively support
Institution as the key to education and knowledge.

Play a key role in collecting, organizing and exploiting information related to

AIMS AND
culinary as well as providing access to a wide range of information sources. To
bridge the gap by providing public access to the restaurants as well as
providing information in traditional formats.

OBJECTIVES Food production and education of the human connection with the vertical farming and
introducing a new concept of fresh foods and vegetables, to increase the enviro
systems and eco-systems of the city as well as vegetation within the city. Architecture
and Culinary can be combined to create building that will allow humans to turn cities
into green cities. Urban vertical farm will produce social and economic hub that will be
a new way to feed ever increasing population.

Objective is to provide a social space to explore taste of Pakistan. A space which educate
about cultural values of Pakistan through food art. It is also very helpful to improve
economy of our country by providing a huge number of employment, it will be also an
increment in recreational area, such projects also very helpful in promoting tourism with in
the city and also very fascinating for international tourist because Pakistani culture is
known as rich beautiful set of celebration and traditions in all around the world. From past
few years survived thorough very bad time due to terrorism and a bad image of
Pakistan presented by media. But thorough such projects we can also show world the
rich colorful side of Pakistan.
 CLIENT

 The client of my project will be

Ministry of Heritage &
Information , which is responsible for
the promotion of art, architecture, film,
culture, music, theater. Culinary arts, as
explained it-self by title, belongs to
culture as well as a form of art, so the
best suited client for such project is
Ministry of heritage & information,
who’s main responsibility is to promote
culture, and food is language of a
culture.
 Provincial
Culinary Gallery of Food - Expo
cuisines
institute recipes center
restaurant's

Outdoor Area
indoor reserved for
Auditorium Amphitheatre

CLIENT
sitting vertical
spaces farming

Cultural Mobile
Halls for
educational Planetarium
BRIEF
shops restaurant’s
events

Fresh sea
Culinary Organic
food fish
museum garden
ponds
USER

General Public Costumers for

Students for
for museum and restaurant
institute
Expo services

Staff of
Faculty museum, Staff for vertical
members institute and farming
restaurant
CASE STUDY

 BASQUE CULINARY CENTER:

BACKGROUND:
 Location: San Sebastian, Gipuzkoa, Spain
 Architect: (VAUMM architecture & urbanism)
 Project type: Education
 Status: Built
 Total area: 15,000 Sq. m
 DISCRIPTIO
N
 The Basque Culinary Center is a
center that features a space for
research and innovation in food, and it
is designed to provide training for
future chefs, as well as offering the
chance to sample their creations in a
restaurant.
 The building becomes the icon of the
Gastronomic Science University,
because it is showing towards the
exterior an image based on the
technologic and innovation leadership,
but on the other hand, it respects and
interacts with the scale of the low
density quartier where it settles down.
 It´s because of this dual condition why
the building makes the most of the
slope to organize the functional
program from the upper side to
downside, locating the public areas in
the access floor, allowing the specialty
of the program while going down,
while entering the building.
SITE PERSPECTIVE
SPACE
DISTRIBUTIO
N
CULINARY ART
SCHOOL OF
ASHEVILLE
 LOCATION: Asheville,
North Carolina
 ARCHITECT: Maribel
Franchesca Barba
 Project Type:
Educational
 Project
Establishment: 2012
COLLEGE PROGRAM

THE PROGRAM IS DIVIDED INTO FOUR

PARTS:
 The first three will be a mix of
classes teaching kitchens,
classrooms, and regular kitchens,
along with the appropriate level
of culinary education (basic
technique, native technique, and
professional practice).
 Students will work with
professionals and experts of their
choice to learn how things are
done, and in return share their
developing skills with their peers
and local community.
 The fourth part will consist of
the services, storages and the main
facilities a school would need.
Degree Program:
Case studies studied both internationally show the
number of students in one program ranges from 25-30
per year; I have assumed 30 students per year in each
degree program.
Diploma Program:
According to case studies no. of students in diploma
program is less than degree program, so assuming 20-
INSTITUTE
25 students per year.
CERTIFICATE PROGRAM:
According to case studies a large sum of students
were seen in certificate program due to 3-4 months
duration. So assuming 20 students per certificate and
these programs will be offer twice a year.
DEGREE PROGRAMS (4 YEARS BACHELORS) NO OF STUDENTS

Associate Degree In Culinary Arts 40

Associate Degree In Nutrition and Management 40
Associate Degree In Hospitality and Management 40
Associate Degree in Travel of Airline Management 40
School of Cuisines 40
School of Food and Beverage Management 40
DIPLOMA PROGRAM(1 YEAR BACHELORS)  
[EVENING]:
Diploma In Specialization In ASIAN Cuisines 30
Diploma in Food Styling & Gastronomy 30
CERTIFICATE PROGRAMS  
(3-4 MONTH DURATION) [EVENING]:
Certificate in Food Art (Styling) 20
Certificate in ASIAN Cuisines 20

Certificate in International Cuisines 20

Certificate in Drinks & Beverage 20
TOTAL 960 STUDENTS
 INSTITUTE OF PASTRY AND BAKING
SR#.
ART SPACE TITLE Area per sq feet CAPACITY AREA

1 Demonstration lab+ Stage 30x9=270+tables+circulation 30 1000x2=2000

Kitchen +Storage

2 Professional Practice Hall+ 1 30 1450

Kitchen area

3 Exhibition Hall 1 120 1900

4 Computer Lab+ Control Room 25sq ft/person 30 975

5 Student Common Room [40x9= 360+circulation] x2 30 400x2=1000

6 Changing Rooms 2 30 400

7 Toilets 2+2 3+3 160

8 Staff room   8 168
      Total= 8,053

      30% circulation =10,468 sq. ft.

 INSTITUTE OF NUTRITION &
SR#. MANAGMENT SPACE TITLE Area per sq feet CAPACITY AREA
1 Demonstration lab+ Stage Kitchen 30x9=270+tables+circulation 30 1000x2=2000
+Storage

2 Professional Practice Hall+ Kitchen 1 30 1450

area

3 Exhibition Hall 1 120 1900

4 Computer Lab+ Control Room 25sq ft/person 30 975

5 Student Common Room [40x9= 360+circulation] x2 30 400x2=1000

6 Changing Rooms 2 30 400

7 Toilets 2+2 3+3 160

8 Staff room   8 168

      Total= 8,053

      30% circulation =10,468 sq. ft.

 HOTEL AND TOURISM MANAGEMENT
SR#. SPACE TITLE NO.OF FACILITY CAPACITY AREA

1 Demonstration lab 1 30 1000x1=1000

2 Lecture Theater 2 30 600x2=1200

3 Associate Professor 1 4 320

4 Professor 1 4 350

5 Clerical Staff 3 3 150

      Total= 3,020

      30% circulation =3,926 sq. ft.

 SCHOOL OF CUISINES
SR#. SPACE TITLE NO.OF FACILITY CAPACITY AREA

1 Demonstration lab 1 30 1000

2 Instruction Kitchen 1 30 1650

3 Lecture Theater 2 30 600x2=1200

4 Seminar Hall+ Stage Area 1 120 1500

5 Toilets 2+2 3+3 160

6 Associate Professor 1 4 320

7 Professor 1 4 350

8 Clerical Staff 4 4 150

      Total= 6,280

      30% circulation =8,164 sq. ft.

 HOSPITALITY FOOD AND BEVERAGE
SR#.
MANAGEMENT
SPACE TITLE NO.OF FACILITY CAPACITY AREA

1 Food and Beverage lab 1 30 1000x2=1000

2 Professional Practice Hall Kitchen area 1 30 1400

3 Lecture Hall 2 30 600x2=1200

4 Hospitality and Management Hall 1   700

      Total= 4300

      30% circulation =5,590 sq. ft.

  As this project is culturally responsive and
doesn’t belong to a single identity or
province. It is a project of food of four
provinces, so it should be located in a city
which is representative of all provinces as a
SITE single identity. The project should also be
located in a city where tendency of local
ANALYSIS and international tourist is high, so that we
can educate more people regarding the
diversity in our local food. A city where
such project is the need of hour and lacking
in such facilities. A city where restaurant
and hotel industry is remarkable.
Islamabad is capital of Pakistan, and representative of all
provinces as a single identity.

There is high rate of local and international tourist

throughout the year.

WHY
Due too high rate of tourist hotel industry of Islamabad is
remarkable, which enhance the job opportunity for
students of culinary arts.
ISLAMABA
D?
Capital of country, but there is no proper food street or
restaurants on authentic cultural food, this situation
generates the need of authentic local food restaurants.

In Islamabad city there is only one culinary art school,

which doesn’t fulfill the demand of this profession, so there
is need to introduce a proper culinary art school to educate
and boost this art form from the capital of the country.
SITE SELECTION

 The site selected for this project is

located near Shakar-Parian Hills
(National park area) near Zero-point
Islamabad, 1795 ft. high from sea-level,
opposite to Shakar-parian national
park, on Garden Ave Street. This hill is
allocated for cultural responsive
projects.
 Food is the most important language of a
culture, it bring colors and richness in a
culture, a national gastronomy museum

REASON
(food museum) at this location we will give
a boost to culture and also introduce a new
typology of museum in country.

OF
SELECTIO In Islamabad there is only one culinary art

N school, which does not fulfill the demand of

this city and provide advance study in this
project, so an advance culinary school is
the need of hour in Islamabad city, and site
of shaker-Parian is also part of sector-H
which is located for institutional projects.
ACCESS
ROADS
Main street passes from
the site is:
 Garden Avenue Street
 Main excesses to
Garden Avenue road
from the city is
through:
 Kashmir Highway
 Murree Road
 Islamabad Highway
THANKYOU