Proposal for Renovation of Culinary Arts School at Los Angeles Trade Technical College

Los Angeles Trade Tech College

Renovation
Space Programming
Arts and Culinary Arts Building
Phase 1 Programming
Needs Assessment

April 27, 2007

PBWS

Arts & Culinary Arts Building
Needs Assessment & Programming

Executive Summary:
As part of the Proposition A and AA Bond Program, Los Angeles Trade Technical
College commissioned a campus-wide master plan that was completed in 2002.
The master plan, in addition to identifying campus-wide improvements, identified
specific strategies for each building on campus as part of the grand vision for the
revitalization of the campus.
PBWS was commissioned to specifically address the goals outlined in the 2002
master plan for the Arts and Culinary Arts Building as well as to take a more
comprehensive look at the condition of the existing facility and the possible
reprogramming and/or expansion of existing functions within the building based
on the educational mission of the campus and the long term goal of modifying the
existing building to be capable of housing a world class Culinary Arts program.

Key Findings
The existing building, which dates back to 1960, has remained largely intact with
very few significant modifications. As such, its building systems, finishes, and
appurtenances, though diligently maintained consistent with available funding, are
typical of a building that is nearly 50 year old. It is not surprising that the building
is deficient, based on current educational, functional and code based standards,
in almost every area. It is the finding of this report that while the building can
be modified to meet current standards, the scope and cost of doing so will be
significant.
Owing to the construction of the South Campus project, the Arts programs that
are currently housed within the Arts and Culinary Arts Building will be relocated,
creating additional space on the Second and Third Floors of the Building for use by
the Culinary Arts program. With perhaps the exception of the general classroom
spaces, none of the existing spaces are remotely suited for the specific needs of
a modern Culinary Arts program. Furthermore, based on the need to drastically
modify existing spaces that were designed and constructed for the specific use of the
original art programs, and the deficiencies of the existing general classrooms vis-àvis current classroom standards, the interior partitions, finishes, appurtenances and
building systems on the second and third floors of the building will need to be largely
demolished and replaced. Similar demolition and reconstruction will be necessary on
the ground floor, however, to a lesser degree.
All areas of the building should be brought up to current code standards. This will
require demolition and reconstruction of all public toilet facilities; the replacement of
all door hardware and signage; the introduction of new way-finding signage; significant modifications to the existing exiting (emergency egress) systems; the significant
modifications to the existing elevator and the likely introduction of a new elevator
within the building envelope; new energy efficient lighting throughout the building;
and significant modifications to the existing heating, ventilation, and cooling systems
(HVAC); and the introduction of a new fire detection and suppression system.
In keeping with the recommendations of the Structural Engineer, the scope of the
anticipated building modifications will require that a thorough and comprehensive
structural evaluation to be performed with the likely result that significant structural
modifications will need to be undertaken contemporaneous with other planned
modifications to the building.
Once the deficiencies of the existing building have been addressed, we are confident
that the balance of the existing building can be reprogrammed and reconstructed to
accommodate a Culinary Arts Program that meets the long term educational goals of
Los Angeles Trade Tech College and the Los Angeles Community College District.

PBWS


Arts Culinary Arts Building
Needs Assessment Programming

Index
Executive Summary

2

Section 1

Introduction

4

Programming Methodology

4

Section 2
General Code Analysis

7

Analysis of Existing Conditions

- Architectural

- Universal Design

11

- Kitchen Sanitation

12

- Structural

13

- Electrical

14

- Mechanical/Plumbing

16

Summary of Existing Conditions

18

9

Section 3
Culinary Arts Faculty Input

21

21

2002 Campus Plan Goals

for the Arts and Culinary Arts Building

Section 4
Culinary Arts Program Recommendations

24

- Conceptual Space Program

26

- Prototypical Space Diagrams

38

Equipment Summaries

Appendix

I Programming Questionnaire and Response Summary

II Existing Building Area Usage Summary

III Photographs of Existing Building Conditions

IV Original Floor Plans

- First Floor Plan

- Second Floor Plan

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- Basement Floor Plan

- Third Floor Plan



Section 1
Introduction
This report is organized into four major sections.
The first section generally describes the methodology that was used to prepare this
report and the existing conditions of the Culinary Arts Building.
The second section provides a general analysis of building code related deficiencies
based on existing conditions. These code implications include specific sub-categories of the building, such as electrical issues or Universal (accessibility) Design
issues.
The third section summarizes the 2002 Campus master Plan goals and the goals of
the Culinary Arts Program, including the input from department faculty.
The fourth section describes the recommended program for the expanded Culinary
Arts program in a revitalized building.

Programming Methodology
PBWS was commissioned to specifically address the goals outlined in the 2002
master plan for the Arts and Culinary Arts Building as well as to take a more comprehensive look at the condition of the existing facility and the possible reprogramming
and/or expansion of existing functions within the building based on the educational
mission of the campus and the long term goal of modifying the existing building to
be capable of housing a world class Culinary Arts program.
The project team, includes the following consultants:

College Program Manager:

Architect:

PBWS Architects
Barton Anderson, AIA, Principal
Greg Sun, AIA, Principal
Jennifer MacIsaac, AIA, Project Manager

Structural Engineer:

R.M. Byrd and Associates
Jesus Torres, SE, Vice President

MEP Engineers:

DCGA Engineers
Marc Anderson, PE, Mechanical, Principal
Keith Williams, Electrical, Principal
Tony Ramirez, Plumbing, Principal

Food Service Consultant:

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Anil Verma Associates
Norm Ross, Project Director
Ken Shah, Deputy Project Director
Coomy Billimoria, Project Engineer

Laschober+Sovich
Larry Lannier, Principal
Rick McHenry, Senior Project Manager



In order to gather information and summarize parameters that will make up the project program, PBWS Architects performed a survey of existing building conditions
and user needs/ideas for improvement. PBWS also obtained the original drawings
of the Culinary Arts Building for informational purposes. All members of the project
team visited the building and documented its features. Next, each team member
analyzed information obtained from the original drawings and site visit(s) and compared existing conditions to current operational needs and code requirements.
On February 14th, 2007, key decision makers from the College, the College Program
Manager, and the A/E team met to discuss the goals of the programming exercise.
Attendees included:

Dr. Roland Chip Chapdelaine, President, LATTC

Mr. Cary Roth, Vice President, Administration, LATTC

Ms Carol Morely-Mower, Dean, Academic Affairs, LATTC

Mr. Steven Kasmar, Chair of the Culinary Arts Department

Mr. Bill Smith, Director of Maintenance and Operations, LATTC

Mr. Norm Ross, Project Director, Anil Verma Associates

Mr. Ken Shah, Deputy Project Manager, Anil Verma Associates

Ms Coomy Billimoria, Project Engineer, Anil Verma Associates

Mr. Barton Anderson, AIA, Principal, PBWS Architects

Mr. Rick McHenry, Senior Project Manager, Laschober+Sovich
Following the kick-off meeting, representatives from AVA, PBWS, and
Laschober+Sovich met with Steven Kasmar and the Faculty of the Culinary Arts program to discuss the programming process and the desired outcomes as seen from
the faculty's perspective. Those present included:

Ms Nancy Berkoff, Faculty Member, Culinary Arts Department
Mr. Leroy Blanchard, Faculty Member, Culinary Arts Department
Mr. Joeseph Delrosario, Faculty Member, Culinary Arts Department
Ms Susan Feigenbaum, Faculty Member, Culinary Arts Department
Mr. Dave Hedley, Faculty Member, Culinary Arts Department
Mr. James Kanemaki, Faculty Member, Culinary Arts Department
Mr. James Lisanti, Faculty Member, Culinary Arts Department
Mr. David Scherer, Faculty Member, Culinary Arts Department
Mr. Donald Warriner, Faculty Member, Culinary Arts Department
Mr. Robert Wemischner, Faculty Member, Culinary Arts Department
Mr. Norm Ross, Project Director, Anil Verma Associates
Mr. Ken Shah, Deputy Project Manager, Anil Verma Associates
Ms Coomy Billimoria, Project Engineer, Anil Verma Associates
Mr. Barton Anderson, AIA, Principal, PBWS Architects
Mr. Greg Sun, AIA, Principal, PBWS Architects
Mr. Rick McHenry, Senior Project Manager, Laschober+Sovich

Subsequent to this meeting, further input from Culinary Arts faculty was solicited in
the form of surveys. The surveys gave the faculty an opportunity to contribute their
expertise, both as culinary arts professionals and as daily users of the building. The
surveys were collected by AVA and tabulated by PBWS. (See Appendix I for a copy
of the questionnaire and a summary of faculty responses.)
After the collection of the surveys, the project team met individually with faculty
members from the department to gather additional information and to clarify questionnaire responses. The result of the information provided in the questionnaires and
the interviews provides a significant basis for the programming recommendations
found in this report. The faculty members who were interviewed were:

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Ms Nancy Berkoff, Faculty Member, Culinary Arts Department
Mr. Leroy Blanchard, Faculty Member, Culinary Arts Department
Mr. Joeseph Delrosario, Faculty Member, Culinary Arts Department
Ms Susan Feigenbaum, Faculty Member, Culinary Arts Department
Mr. Dave Hedley, Faculty Member, Culinary Arts Department
Mr. James Kanemaki, Faculty Member, Culinary Arts Department
Mr. James Lisanti, Faculty Member, Culinary Arts Department
Mr. David Scherer, Faculty Member, Culinary Arts Department
Mr. Donald Warriner, Faculty Member, Culinary Arts Department
Mr. Robert Wemischner, Faculty Member, Culinary Arts Department

On March 13th, 2007, the project team toured the Culinary Arts Building with representatives from AVA and a representative of LATTC’s Maintenance Department. The
tour included the basement, roof penthouse and the first through third floors of the
building. Pictures of existing conditions were taken and notes were made to document what was found. (See Appendix III for photographs from the site visit.) The
project team analyzed the information gathered from the site visit and from available
original construction documents.

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Section 2
General Code Analysis
(The findings contained in this report reference the 2001 California Building, Fire,
Electrical, Mechanical and Plumbing Codes, as well as the Los Angeles County
Public Health Department Plan Check Construction Guidelines. It should be noted
that while the codes referenced above are currently in effect and enforced by the
Division of the State Architect, California is adopting the International Building Code
with California amendments effective January 8, 2008. The implications of its adoption are not known at this time as the text of the new code has not been made available as of the writing of this report.)
The history of Trade Tech College extends back to the founding of the Frank Wiggins
Trade School on the same site in 1925. After World War II the institution became
known as the Metropolitan Poly Technical High School and later Metropolitan
College. In 1954, it joined the community college system as Trade-Technical Junior
College. The original construction documents for the Culinary Arts Building were
approved in December of 1959 as part of a master plan for Los Angeles Trade Tech
College completed after the college became a community college. The building was
completed in the early 1960's. The auditorium to the west of Culinary Arts existed at
the time the building was built and was most likely part of the campus of the original
Frank Wiggins Trade School.
When the Arts and Culinary Arts building was built, the Student Union to the south
of Culinary Arts had not yet been constructed, but was part of the same master plan.
The temporary buildings which exist to the east of Culinary Arts were not part of the
master plan. In accordance with the current Campus Master Plan, Aesthetic Design
Guidelines, March, 2006, it is assumed that these buildings will be removed and their
uses relocated to other areas of the campus.
The building’s location in relation to neighboring structures on campus is relevant to
its allowable floor area. The Culinary Arts Building has a side yard of 20’ or more on
3 sides of the structure (assuming temporary building removal). This allows a 68.7%
increase in the allowable area of the building (Section 505.1.2).
The building is of mixed-use occupancy. The Dining Rooms, Kitchen and larger
Classrooms, which comprise about 80% of the building floor area, are considered to
be A2.1 Occupancies (Section 303.1.1). The Offices and smaller Classrooms (under
1,000 square feet) are B Occupancies (Section 304.1) while Storage Rooms are S
Occupancies (Section 311.1). The building construction type is Type II, Fire Rated.
The building base allowable area is 29,900 gross square feet. (Tables 5-B and 6-A).
The base allowable area can be doubled for a multi-story building (Section 504.2),
increasing the allowable area to 59,800 gross square feet. Finally, a 68.7% allowable
area increase for separation on 3 sides of the structure increases the allowable area
to 94,903 gross square feet. The existing building is 98,952 square feet or approximately 4% over the allowable floor area. This overage may be accounted for by
code changes occurring between the time the building was approved and present
day. The square footage is considered an existing condition and it thus allowed to
be maintained as long as the use of the building is not substantially changed.
The allowable height for the Culinary Arts building is four stories (Table 5-B). The
existing building is a three story structure with a partial basement and is in compliance. Fire sprinklers may be installed in the building to double the allowable floor
area (Section 505.3). This solution should be considered if an addition is made to
the building.

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The California Building Code, Chapter 34 addresses additions, alterations and
repairs to existing structures. This chapter allows a building that does not conform
to current code to be added to, altered and repaired as long as it’s occupancy type
remains unchanged and life safety features of the building are not downgraded.
The retail restaurant and bakery shop addition envisioned in the 2002 Campus Plan
must be separated from the existing building by an area separation wall and have a
separate exiting system if fire sprinklers are not utilized to increase the structure's
allowable floor area.
Renovation of the existing building is allowed per code, however, any renovations that changes existing spaces such that the occupant load of the building is
increased may not be allowed by the building official, or may necessitate additional
life safety upgrades. For example, if photography darkrooms on the second floor
are remodeled to create demonstration classrooms or kitchen laboratories, this may
increase the occupant load of the building because the darkrooms (B Occupancy)
are considered by current code to be less densely occupied than large classrooms
(A2.1 Occupancy). Because the building is already slightly too large by current code
standards, this conversion may trigger the addition of exit stairs and other exiting-related code required features to the structure. Additionally, the scope of the
changes are likely to require that a full seismic analysis and retrofit of the building be
performed. (See Section 4, Structural Analysis)
Repairs and finish material upgrades are allowed by the code. Any new equipment
placed in the building would have to be installed to code standards and the building's structural system could have to be upgraded to accommodate the equipment.
Quantifying the occupant load of the building is critical to evaluating its code performance. Unfortunately, the occupant load will vary widely depending on the
Department of the State Architect’s determination of which occupant load factor is
appropriate to use in relation to each of the building’s occupancies. For example, if
DSA agrees that a Classroom occupant load factor of 20 s.f. per person from Table
10-A can be used to quantify the classroom spaces, the occupant load will be much
smaller than if the Division of the State Architect (DSA) insists on using an Assembly
Area, Concentrated Use occupant load factor of 7 s.f. per person.
DSA may insist on the higher, Assembly Area rating because this is the occupancy
type of the larger classroom spaces according to Section 304.1. An alternative
argument is that “Classroom” is a more specific and accurate use for the classroom
spaces in Culinary Arts and therefore 20 s.f. per person is the more appropriate
occupant load factor. Section 101.3 of the 2001 CBC states that “Where, in any
specific case, different sections of this code specify different materials, methods of
construction or other requirements, the most restrictive shall govern. Where there
is a conflict between a general requirement and a specific requirement, the specific
requirement shall be applicable.” This important determination is thus left to the
Building Official’s discretion.
If an assembly occupant load factor is used to calculate the number of large classroom occupants, the exterior exit balcony and stair exit widths and the number of
plumbing fixtures that serve the existing building are drastically undersized. For
example, the second floor stair exit width would have to be increased 5 times over
what it is now, and 68 new toilets would need to be added to serve the students.
As referenced above, when altering a building only life safety related features must
conform to current code. Therefore it is unlikely the this large number of plumbing
fixtures to be added to the building would be enforced.
If a classroom occupant load factor (20 s.f. per person) and a commercial kitchen

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occupant load factor (200 s.f. per person) is used to quantify the number of building
users, the building is still somewhat undersized but not nearly to the degree outlined
in the paragraph above. For example, the second floor exit stair width would only
need to be increased by 11' and only 19 new toilets would need to be added to the
floor.
All floors of the building are accessed via open flights of stairs in the southwest and
northeast corners of the building. These existing stairs suffer from several code
deficiencies, namely they have open nosed treads, the spacing between the vertical
supports for the handrails exceeds 4 inches, and the handrail configuration is does
not meet current universal design standards. The degree of openness of the rails
pose a serious safety issue (Section 509).
It will also be necessary to enclose the stair towers located off of the exterior exit
balconies. The maximum distance that a user is allowed to travel on an exterior exit
balcony before accessing an enclosed exiting system is 200 feet (Section 1006.2.3).
This distance is exceeded if the stairs remain unenclosed.
Illuminated exit signage must be added to the building at every major exit leading
to the exterior exit balconies, and at every interior room where the path to the exit is
unclear (Section 1003.2.8). Room capacity signage must also be posted in all classrooms over 1,000 s.f. and in the dining rooms (Section 1007.2.6).
The Culinary Arts building has not had a comprehensive code compliance upgrade
for many years. Consequently, the amount of modification that the building must
undergo to meet today’s code standards is considerable. Because code standards
are open to interpretation by building officials, and because alterations/repairs are
given more latitude than constructing new buildings or changing a building’s use, it
is not possible to predict how extensive the code upgrade project will ultimately be.

Analysis of Existing Conditions
Architectural
The Arts and Culinary Arts Building (H) on the campus of Los Angeles Trade
Technical College was approved for construction by the State Architect's office in
1959 and completed construction around 1960. The building has a concrete and
steel structural frame. Exterior walls are non-bearing and are constructed of stucco
over metal studs. Similarly, interior partitions are non-bearing and constructed on
plaster over metal studs. The floor-to-floor height on the ground floor is 16 feet. It
is 15 feet in the basement and on the second and third floors. The building contains
approximately 78,717 gross square feet of enclosed space, including the basement
and the penthouse. There is also 20,235 gross square feet of exterior exit balconies and unenclosed exit stairways. The total area of the building is approximately
98,952 gross square feet. (See Appendix II for existing floor area summary)
The building basement is 9,633 gross square feet. Approximately 80% of the basement is used for miscellaneous storage. The other 20% houses compressors for
the kitchen refrigerators/freezers, electrical panels/transformers and a boiler system.
The existing building elevator accesses the basement. There is a ventilation grille,
approximately 7’ x 8’ in size, supplying outside air to the basement on the west side
of the building. This grille is located between the elevator and street access and
will impact the use of the west side of the building as a loading dock unless it is
strengthened or relocated. There is a single flight of exit stairs from the basement
that day-light in the same general vicinity as the ventilation grille. These stairs do
not appear on the original construction documents and were either added during

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construction or at a later date. They terminate at grade in approximately the center
of the loading zone and will limit the area available for truck loading/unloading unless
relocated.
The ground floor of the building consists of a dining room, production kitchen and
support spaces including office, small classroom and storage. The ground floor
gross square footage is 30,790. The dining room floor is vinyl composition tile, the
walls are plaster and the ceiling is glue-on acoustic ceiling tile. The light fixtures are
4 x 4 recessed fluorescent. The kitchen floor/base is tile. The walls are plaster and
the ceiling is glue-on acoustical ceiling tile with surface mounted 2 x 4 fluorescent
fixtures. The layout and equipment within the production kitchen are extremely
antiquated and in some cases in flagrant violation of existing health regulations. It
is assumed that any modernization of this area will require extensive renovation and
replacement of existing equipment. (See Appendix IV for a graphic depicting the first
floor plan.)
The layout and functions associated with the north end of the ground floor have
changed since they were originally constructed. It is assumed that modifications
to the original interior partitions were undertaken without approval from the State
Architect and are therefore deemed non-conforming spaces. The original functions
and layout of these spaces were not conducive to their current uses and result in
operational inefficiency and/or under-utilization of the spaces. For example, Rooms
102 and 103 have been converted from a dining room to a demonstration kitchen.
Similarly, Room 150 has been converted from a demonstration classroom to small
equipment and dry storage. Counseling offices occupy the northeast corner of the
building and the University Transfer Center offices occupy former Banquet Rooms
139 and 140. These offices are not associated with the Culinary Arts Department
and are assumed to be part of the programs that will be leaving the building when
the South Campus project is complete.
A number of critical building code provisions have changed since the building
was constructed that render the existing toilet facilities to be inadequately sized.
Even if this were not the case, the existing facilities are outdated and in need of
replacement. As a general statement, it is safe to say that all toilet facilities and
locker rooms throughout the building will need to be demolished and replaced with
expanded facilities that provide and equal number of fixtures for men and women,
separate facilities for faculty/staff use, and are universally accessible.
Almost all of the finishes on the first floor are original to the building, or have been in
place for most of the building’s life span. The fluorescent lighting in the dining room
has been replaced within the last few years, but this is a rare exception. All finishes
are basic in nature, and most are very worn.
The exterior of the building is bounded by a public sidewalk on the north. There are
no building openings on the ground floor opening to the public walkway. The streetlevel edge of the building is characterized by an undulating, 7'-2 high, concrete
masonry unit wall. A first floor roof soffit covering the exterior circulation behind this
wall extends out from the face of the building to the property line. The face of the
building above this soffit is approximately 14 feet south of the property line. It is
characterized by cantilevered exterior covered walkways that surround the building
on the second and third floors. The third floor walkway is covered by a roof soffit
that cantilevers from the face of the building.
The western side of the buildings has an small loading/unloading area at the north
end, an under utilized patio area off the faculty dining room along the middle of the
building, and an open area characterized by several planters and a small round fountain area identified as the campus memorial to the events of September 11, 2001.

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This area was observed to be utilized by students as a smoking area.
The south side of the building faces a plaza characterized by planter areas. An open
walkway/bridge extends over this area from the Math and Science Building (K). This
building element does not appear on the original construction documents and was
constructed at a later date.
East side of the building faces existing relocatable buildings (R) which will be
removed when the South Campus project is complete. The ground floor is characterized by a long exterior walkway that provides access to a number of building
openings. The second and third floors are characterized by the cantilevered walkways that wrap the building.
The second floor of the buildings currently contains 8 classrooms averaging approximately 1,750 gross square feet each. There are also smaller, supporting classrooms,
offices, toilet rooms, storage and service spaces. There is a is a mechanical chase
of approximately 200 gross square feet located in the in the central portion of the
building that connects the exhaust hoods in the production kitchen with the mechanical penthouse on the roof. The total area is 26,964 gross square feet, including
the exterior exit balcony and stairs. The typical finishes are vinyl tile, wood base,
plaster walls and glue-on acoustic ceiling tile with surface mounted 2 x 4 fluorescent fixtures. All finishes are original to the building or old and are very worn. (See
Appendix IV for a graphic depicting the second floor plan.)
The third floor contains a commercial bakery of approximately 3,000 gross square
feet. There are also three, 1,750 gross square foot classrooms at the south end of
the building. The central area of the third floor contains a large area designed to
support photography darkrooms. This area is presently under-utilized or not used
at all. The floor also has offices, toilet rooms, storage areas and a men's locker
room. The total gross square footage is 26,964 including the exterior exit balcony
and stairs. There is a is a mechanical chase of approximately 200 gross square feet
located in the in the central portion of the building that connects the exhaust hoods
in the production kitchen with the mechanical penthouse on the roof. Finishes are
the same in type and age as the second floor except that the bakery has a monolithic epoxy floor. The electrical service to the bakery is insufficient. There are no
outlets in the center of the room where the worktables are, and more wall outlets are
needed. (See Appendix IV for a graphic depicting the third floor plan.)
The roof contains a 4,171 gross square foot penthouse containing mechanical equipment.

Universal Design
A detailed Americans with Disabilities Act survey is beyond the scope of this report.
What follows is a brief summary of accessibility related deficiencies currently extant
within the Arts and Culinary Arts Building that will need to be upgraded if the building is renovated.
Some of the toilet rooms in the Culinary Arts Building have been made partially
accessible. Accessible water closets/lavatories have been installed. These facilities do not conform completely to present code, for example faucets on accessible
lavatories do not comply or space requirements for accessible toilets are not met.
Further renovation of the existing toilet rooms is necessary to ensure complete code
compliance.
To bring the building up to current code, multiple new toilet rooms will need to be

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added to the building (see above). In these new toilet rooms, one out of every 6
stalls will have to be wheelchair accessible, and one out of every 6 stalls will have to
be accessible to ambulatory disabled users (Section 1105.2.2). Accessible urinals,
lavatories and toilet room accessories will also need to be included in the new facilities (Section 1105.2.3). Similarly, the existing locker rooms are non-compliant, owing
to the specific access requirements now contained in the code for wheel chair turning radius and other accessibility features, and given the age and condition of the
exiting lockers, the most cost effective response will be to demolish and reconstruct
the spaces.
The doors in the Culinary Arts building will require comprehensive renovation to
meet disabled access code. Many doors to classrooms and other major rooms do
not have 18” (or 24” at exterior doors) strike side clearance (Section 11333B.2.4.2).
Many thresholds are more than ½” high (Section 1133B.2.4.1). Hardware does not
meet disabled accessibility standards (Section 1133B.2.5 – 1133B.2.5.2).
The elevator in the structure will have to be replaced, or an additional, accessible
elevator added to the building. The existing elevator is too small to accommodate
a gurney (Section 3003.5a) and does not have required audible floor signal, braille
button indicators and visual floor indicators (Section 1116B.1 – 1116B.1.15). If the
existing elevator is replaced, at least one wall will have to be moved to enlarge the
elevator shaft.
Drinking fountains will have to be replaced throughout the Culinary Arts Building with
accessible drinking fountains (approximately 10, Section 1117B).
Food service lines in the dining room, aisles/work surfaces in the kitchen and student lockers must comply with accessibility guidelines. (Sections 1118B, 1122B and
1125B).

Kitchen Sanitation
(County of Los Angeles Department of Public Health Plan Check Construction Guide)
In order to deliver food stuffs to the upper floors using the existing elevator, the food
must leave the building to access the elevator. This is not in keeping with health
department guidelines and is likely to result in the need for a new interior elevator
dedicated to the transportation of food throughout the building.
The existing trash dumpster is located on the east side of the auditorium across the
alley from the Culinary Arts Building. It is likely that the expanded Culinary Arts program will require a larger trash enclosure in addition to storage space for a recycling
program.
The floor/base in the kitchen must be of a non-absorbent, smooth and durable
material. The base must be coved and of the same material as the floor. There can
be no joint between the base and floor. The tile floor and base that exists in the
kitchen must be replaced to meet these standards.
Kitchen equipment must be certified by the National Sanitation Foundation. The
equipment must be mounted on rollers and easily movable, or mounted on a 4” high
solid masonry island. Equipment shall overhang the island by at least 2” and gaps
between the island and the equipment shall be sealed. Equipment backsplashes or
flashings shall be sealed to the wall, or moved away from the wall 6” for every 4 linear feet of frontal length. Aisles between equipment shall be 30” minimum in width
(also subject to disabled access regulations).

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All equipment that produces liquid waste (condensate) shall have this waste conveyed by a sewer line to an indirect connection to a floor sink or funnel drain. Floor
sinks/funnel drains shall be accessible for inspection and cleaning. Drain lines shall
not cross any aisle, traffic area or door opening. Dish washing machines shall connect directly to the drainage system. Grease traps shall be installed flush with the
floor.
Existing kitchen equipment will be researched to see if NSF certification exists and
to verify it’s age and estimated future lifespan. It is assumed that a large percentage of the equipment will have to be replaced. Equipment islands do not exist in the
kitchen and will have to be added. A new equipment layout, utilizing code required
aisle widths, will be designed. Hand-washing sinks shall be provided within each
food preparation area. The condensate drainage system/sewer system will have to
be evaluated for compatibility with the new kitchen layout and compliance with the
above-referenced requirements. Modifications will need to be made.
At a minimum, walls will be cleaned and painted with a washable paint. Ceilings
shall be replaced with a durable, smooth, non-absorbent and washable surface.
Vents and conduit shall be installed in the walls where practicable. If not installed in
the walls, they shall be enclosed to facilitate cleaning.
Light fixtures shall provide 20 foot candles of light intensity, measured 30” above the
floor, and shall be of shatterproof, readily cleanable construction. Existing light fixtures will be tested to determine light intensity output. It is likely that these fixtures
will be replaced.
All cooking equipment and high temperature dishwashers will require mechanical
exhaust ventilation. Toilet and dressing rooms are required to have outside air ventilation.
There shall be a dedicated food storage area, excluding refrigeration, that is at least
25% as large as the kitchen area. A minimum of 96 lineal feet of shelving shall be
provided for each 100 square feet of storage area.
Based on the requirements outlined above, it is apparent that a major kitchen renovation will be required.

Structural System
The purpose of this report is to evaluate the overall structural condition of the
project above and illuminate any areas that might be of concern should a seismic
retrofit/upgrade be necessary. In order to perform this evaluation, a job site visit was
completed, as well as a review of the as-built structural drawings prepared by Kistner,
Wright, and Wright, dated December 1959.
The building codes used in California had significant revisions starting with the 1994
Uniform Building Code and the introduction of Response Modification Factors and
Omega Level loading. The additional establishment of near source factors produces
an increased seismic design load, making the design of the entire structure’s
lateral system suspect. The lateral system for the structure is a rigid concrete floor
diaphragm with chevron brace frames; with two braces per frame as shown on the
East and West elevations shown on S13. Because there are two braces sharing the
same beam with no intermediate column support, a vertical irregularity occurs which
creates a discontinuity in the load flow.
If this structure were to be evaluated based on the current 2001 California Building

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Code, the connections of the braced frames would require to be checked at the
omega level. As this factor is close to 3 times the design value probably used in
the initial design, it can be inferred that the connections will more than likely be
inadequate by today’s standards. Furthermore, the current Code requires a “Special”
braced frame design if the structure is more than 2 stories tall; in this example, the
building would require special braced frame detailing due to the height. The design
requirements for the special braced frame would need to be included throughout the
lateral system of the structure, from the roof level to the foundation.
Sheet S19 illustrated masonry wall connection details to the roof assembly. There
does not appear to be any positive out of plane anchorage at the roof level as
required by Section 1633A.2.8.1 of the 2001 California Building Code.
The overall structure of this building appears to be what would be considered as
“good” condition. Minor concrete cracking due to expansion and contraction from
temperature variations were observed, but would not be considered a structural
concern. The 2001 California Building Code requires a structural retrofit/modification
per Section 1640A.2 if the structure in question changes occupancy category, if the
cumulative construction cost throughout the history of the structure (not including
fixtures and equipment, furnishings, maintenance) exceeds 25% of the initial
construction cost, and if the changes in the live or dead loads result in a 5% increase
in story shear. Within these restraints, remodeling of the interior space will not require
further structural investigation. A complete seismic retrofit/modification will also
be required if any lateral-resisting elements are removed, damaged, or otherwise
jeopardized during any demolition or reconstruction, the extents of which are unable
to be determined at this time without a much more elaborate analysis.

Electrical System
Introduction
The purpose of this report was to investigate the existing Fire Life Safety and
Electrical Systems within the Arts and Culinary Arts Building for compliance with
current Code and ADA guidelines. DCGA Engineers performed a site survey of
the Building on March 13, 2007. The evaluation was for compliance with the 2001
California Building Code, 2004 California Electrical Code, 2001 California Fire
Code, 1999 NFPA and the American Disabilities Act Guidelines (ADA). The survey
and report does not address any asbestos related installation work or equipment,
structural deficiencies or any system testing.

General Observations and Summary
The building is multi-story with stairways and elevators providing access to the
ground floor. A service elevator provided access to the basement level. The site fire
alarm system is composed of a manual fire alarm system with supplemental smoke
detectors added in various locations. The Main Fire Alarm Control Panel (FACP)
is an EST 3 panel with a graphic annunciator manufactured by Edwards Systems
Technology. The FACP is located in the Sheriffs office Lobby in Building D.

Fire Life Safety Observations and
Recommendations
Fire Alarm System
The building has a manual fire alarm system with exterior mounted manual pull
stations at intervals compliant with NFPA 72 2-8 and exterior audible devices
compliant with NFPA 72 4-3.5. Visual notification devices are located throughout all

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the interior spaces and appear to be compliant with NFPA 72 4-4.

Emergency Egress Lighting
Interior egress lighting of 1 foot candle appears to be non-existent as required per CBC
1003.2.9.1 except in the main kitchen and in the basement.

Interior Exit signs noted are a combination of illuminated with battery backup and
photo luminescent type and mounted on or above the exit doors . These exit signs
require a minimum of 5 foot candles from a light source controlled only by authorized
personnel, which was non-existent.

Exterior egress lighting of 1 foot candle appears to be non-existent.

Exterior Exit signs were noted at the exit stairs and appeared to have battery back-up
as required by CBC 1003.2.9.2.
Fire Alarm Recommendations
The existing system is currently compliant with State Codes for the majority of the
building. There are a few locations where additional visual notification devices would
need to be added, but nothing significant.
Egress Lighting Recommendations
We recommend that all photo luminescent and paper exit signs be removed and
replaced with self-luminous type. This method would allow exit signs to be placed
at all the current locations without the need for rewiring existing lighting circuits or
having to bring new 120v conduit and wiring circuits to each location.

We recommend that all rooms greater than 1000 s.f. and exit corridors be provided
with stand-alone battery back-up wall mounted lighting fixtures (bug-eye type) or
existing fluorescent fixtures should be rewired/configured to house an emergency
battery pack to power the existing fixture lamps in a power out condition.
Electrical ADA Items Observations and Recommendations
The building has ADA compliance problems, wall mounted receptacle outlets are
mounted at +12” to center in lieu of the required +15” to center. And lighting control
switches are mounted at +54” in lieu of the required +48”.
Recommendations
There are not many ways to comply with ADA in regards to the receptacle and light
switch heights. The most simple and cost effective way is to remove existing devices
and provide surface mounted outlet boxes (Wiremold type) then provide “Wiremold”
type surface raceway to another surface box location and install a new device at the
proper height.
Power Distribution Observations and Recommendations
The building was constructed in 1961 making the majority of the electrical equipment
46 years old except for two dry type transformers and two 5kV air disconnect
switches that are approximately 15 years old (see photo #49). With the exception of
the 500kVA and 750kVA transformers and the two 5kV air disconnect switches, all
electrical equipment is in fair to poor condition and has exceeded the manufacturers
recommended useful life of 30 to 40 years. This age makes is likely that the
equipment will become more prone to failure due to circuit breaker malfunction. The
building voltage is 240v. 3 phase and 120/208v. 3 phase 4 Wire.
The building has been provided with a 2500 amp bus duct from the basement level
through a shaft up to each floor where distribution panels feed branch circuit panels
(see photo #48). The condition and material of the bus duct could not be verified, but

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the nature and construction of the typical bus ducts, it is probably in good condition
but in need of maintenance.
It was noted in the basement that distribution panels on the secondary side of the
transformers are missing main disconnect switches as required by the California
Electrical Code Article 240.20.
It was brought to our attention that the 5kV feeder to the building was going to be
replaced with new under a separate modernization project.

Recommendations
We recommend that all electrical equipment and wiring over 40 years old be replaced
with new with the exception the bus duct that should be cleaned and have all
connections tightened to manufacturers recommendations.

Lighting Observations and Recommendations
Generally speaking, it appears the building has upgrading the fluorescent lighting
system to electronic ballasts and T-8 lamps with automatic shut-off control via
occupancy sensor controls (see pictures 6, 16, 20, 38 and 41) in compliance with
current California energy guidelines. This lighting was installed approximately 5
years ago and is in good condition. However evenly distributed bi-level switching
was not installed in almost all areas as required by 2005 California Energy Efficiency
Standards.
Recessed incandescent down lights were noted above the serving areas without
protection from accidental breakage as required by typical health codes (see picture
#16).

Recommendations
If the ceiling systems are not replaced, we do not recommend that the Code required
bi-level switching be installed because of the current building construction type and
the impractical requirements necessary to re-circuit all lighting in all areas (most
lighting conduit and wiring would require replacement.
If the ceiling systems are replaced, we would recommend that existing lighting fixtures
be reused where possible and replaced where impractical. We would also recommend
that bi-level switching be installed and additional occupancy sensors be installed.
We recommend that all down lighting fixtures in serving areas be replaced with
fluorescent lighting with acrylic lenses.

Clock System Observation and Recommendations
Each common space was provided with an electric slave clock controlled by a master
clock located in the maintenance building. Most seem to be functioning properly.
Recommendation
We recommend that malfunctioning clocks be replaced with new.
Voice/Data System Observation and Recommendations
Voice/Data outlets were noted throughout numerous areas in the building and
appeared to be in good condition. Fiber Distribution panel was noted in the
basement, however dedicated telecom closets were not observed as required by
EIA/TIA Guidelines.

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Recommendation
Voice/Data system outlets are based on the need of the space as required by the
College. We have no recommendations for modification unless room spaces change
size and function.

Plumbing and Mechanical
Introduction
The purpose of this report was to investigate the existing Fire Life Safety and
Electrical Systems within the Arts and Culinary Arts Building for compliance with
current Code and ADA guidelines. DCGA Engineers performed a site survey of
the Building on March 13, 2007. The evaluation was for compliance with the 2001
California Building Code (CBC), 2001 California Mechanical Code (CMC), 2001
California Plumbing Code (CPC), 2001 California Fire Code (CFC) and the American
Disabilities Act Guidelines (ADA). The survey and report does not address any
asbestos related installation work or equipment, structural deficiencies or any system
testing.

General Observations and Summary
The building is multi-story with stairways and elevators providing access to the
ground floor. A service elevator provided access to the basement level. The building
appears to have been constructed in the early 1960's. There were limited as-built
documents provided to assemble this report. All information presented is based on
our site visit, conversations with personnel and “original” contract documents. These
contract documents do not accurately reflect actual conditions.
The existing HVAC System is a Dual Duct System with a Built-up Air Handler, Boiler,
Cooling Tower and Chiller. There is an existing Energy Management System (EMS) for
the campus but it was unclear how extensive or expandable it is.
The existing plumbing systems consists of a conventional cold water, waste and
vent stack system, floor mounted, flush mount water closets, wall hung urinals and
lavatories. Gas is brought from the meter into the building via an existing tunnel that
terminates in the basement. The gas piping appears to be in satisfactory condition.
The existing domestic hot and cold water piping system currently has galvanized
pipe, which needs replacement. Exact condition could not be seen or verified
although water pressure appeared to be satisfactory at fixtures. Sanitary waste and
vent system is more that likely to be in adequate condition but its exact condition
could not be seen or verified at this time.

HVAC System
Air Handling System
There are two Air Handlers located in a penthouse on the roof. Outside air is drawn
thru exterior wall louvers and a large bank of filters located at the Air Handler. The air
is drawn thru the room, which is a violation of CMC 602.2, which states “All materials
exposed within a plenum shall meet the 25/50 flame spread rating”. (See Pictures 1
2) The equipment appears to be well maintained but is very inefficient. Current Title
24 Standards do not allow the use of Dual Duct Systems except in I Occupancies
(Hospitals). The larger of the two units serves most of the building. Hot and cold
ducts drop down in a shaft and distribute at each floor. Mixing dampers provide
zonal control by mixing the hot and cold air to meet the room set point requirements.
The damper motors are over 30 years old and are probably not very accurate or
dependable. A number of walls were added in the classroom areas and there appears
to be little or no control capability. The smaller Air Handler has six zones and serves

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the Color Lab located on the third floor. The building controls do not appear to be
integrated with the EMS.

Chilled and Hot Water Systems
The Chiller, Cooling Tower and Pumps were replaced approximately seven years ago
and appear to be in excellent condition. The water treatment for the Cooling Tower
did not appear to be adequate and should be evaluated.
The Heating Hot Water System is relatively new and is tied into the EMS.
Kitchen Exhaust Systems
There is one large Grease Exhaust Fan located in the penthouse that serves the
hoods located on the first floor. The fan is connected to a large shaft, which is
constructed of lathe and plaster. The shaft is very dirty and does not comply with
CMC 508.1, which requires “Grease Ducts to be constructed of carbon steel, or
stainless steel, and all joints and seams shall be made with a continuous liquid-tight
weld or braze”.
There is a smaller Grease Hood and Fan located on the first floor, which appears to
have been installed without Health Department approval. The hood appears to be
located to high above the cooking appliances and the Exhaust Fan is located on the
side of the building. The location of the Exhaust Fan does not comply with CMC 508.9,
“Exhaust outlets shall be located a minimum 10’-0” from any opening into the building
and 10’-0” above the adjoining grade.” (See Pictures 20 47)

Recommendations
Air Handling System
The existing system does not comply with Title 24 Requirements and should be
replaced. A new, more efficient Variable Air Volume System (VAV), which allows for
better room control and is very flexible should the facility decide to move walls in
the future. All of the duct work should be replaced and insulated per current Title 24
requirements. The System should also be tied into the EMS to provide for additional
energy savings.
Chilled and Hot Water Systems
The existing Systems appear to be in good condition. Chilled Water will be provided
to the VAV Air Handler(s) and hot water will have to be piped to the VAV boxes. A
review of the chemical treatment for the Cooling Tower is recommended but the
treatment for the Hot Water System appears to be adequate.
Kitchen Exhaust Systems
The current systems do not comply with current code and must be replaced. New
Exhaust Fans UL 762 Certified for Cooking applications is to be provided. The Shaft
will be replaced with a code compliant shaft of suitable construction.

Plumbing
Piping Systems
The Piping Systems appear to need replacement based on the comments provided
by the Maintenance personnel. Replacement is recommended if the building is to be
remodeled.
Hot Water System
The Water Heaters, located in the basement, were replaced recently and are in very
good condition. Replacement of the building distribution is recommended if the
building is to be remodeled.

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Grease Interceptor
The Grease Interceptors should be replaced due to age.

Recommendations
Piping Systems
Replace galvanized piping with copper throughout the building.
Hot Water System
Replace galvanized piping with copper throughout the building. Provide new Insulation
as required.
Grease Interceptor
Provide new Grease Interceptor. Size as required to handle additional loads.

Summary of Existing Conditions
The existing conditions detailed above have far-reaching implications for the renovation of the Arts and Culinary Arts Building and for the Culinary Arts program.
Architecturally, the most significant cost factors will involve demolishing non-bearing partitions to enable interior spaces to be reconfigured based on the needs
of a Culinary Arts Program, and the attendant code-related upgrades that will be
triggered as a result of making such extensive modifications to a building that is
nearly 50 years-old. Regardless of the ultimate scope that is included in the first
phase of the project, a new internal elevator will be required. The existing floor to
floor heights should be able to accommodate the needs of the Culinary Program.
However, the proposed amphitheatre-type seating in new lecture/demonstration
classrooms will have only sufficient, as compared to optimal, head room at the top
tier.
Another factor associated with an existing building that cannot be ignored is the
fact that the existing floors will not allow for slabs to be depressed to accommodate
sloped floors. As a result, required floor drains will only have localized depressions.
We do not feel that this is an unacceptable condition, it is simply not the optimal
condition.
The logical location for receiving supplies and foodstuffs is the paved area between
the Auditorium (Building A) and the Arts and Culinary Arts Building (H). There is an
existing opening, covered by a metal grill, in the middle of the paved area that is
necessary for the make-up are serving the mechanical equipment in the basement.
In the same area, there is a concrete exit stair leading up from the basement. The
location of these features are likely to limit large delivery trucks from backing into
the alley area to make deliveries and is likely to be the reason that the 2002 Campus
Plan called for deliveries by trucks of 30 feet in length. The narrow throat width of
the alley is also likely to be a factor in the ability of large trucks to maneuver into and
out of the alley. If no changes are made to the limiting factors affecting this area,
deliveries will have to be made at the new Campus receiving area associated with
the warehouse currently under construction at the new F Ramp project. This will
require perishable foodstuffs (refrigerated and frozen) to be stored and then trucked
across campus.
Structurally, the building appears to be aging well, however, the original design has
several inherent shortcomings that will need to be mitigated as part of extensive
modifications to the building. Since a full structural analysis has not yet been completed, it is impossible to state precisely what the full extent of the required seismic

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modifications will be. At present, the building does not appear to be beyond saving,
at the same time, the structural mitigation needed will not be insignificant.
Electrically, the existing electrical service will not be adequate to service the expanded program. There is sufficient space in the basement to provide a new transformer
to increase the service. Most of the internal sub panels and wiring within the building will need to be replaced.
There have been fairly recent modifications to the mechanical system, including a
chiller. These changes can be incorporated into the design of system upgrades that
will be required to serve the expanded needs of the program. Depending on the
precise layouts of labs and the equipment selected, some of the existing mechanical ducting may be saved. However, it prove to be the case that the ideal layout of
spaces needed to optimize the program will make a complete replacement of the
system desirable.
The existing water supply to the building appears to be adequate. However, there
will need to be specific changes to the internal supply and waste lines as a result of
the placement of new sinks, equipment, and toilet rooms. The complete reconstruction and expansion of the toilet facilities within the building will likely prove to be the
largest plumbing related expense. The introduction of a complete fire suppression
system will also prove to be a major expense.

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20

Proposal for Renovation of Culinary Arts School at Los Angeles Trade Technical College

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Proposal for Renovation of Culinary Arts School at Los Angeles Trade Technical College