School Project: Designed and rendered in revit

1. PROFESSOR MARTIN SCHWARTZ
APRIL 13, 2010
VERONICA TODD
School of Culinary Arts and
Science

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Concept Statement:
Exquisite dining and learning
experience

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4. Demo
The demo kitchen is a state of the art kitchen with TV monitors. There are also large flat screen TV for
showing cooking demonstra8ons, notes can be posted and special classes are also held in this room.

5. The administra8on offices are located down a corridor

6. There are only two restroom located in the area of the school. Two stalls to service 129 students.

7. Delivery
The dining room of the restaurant holds approximately 70 people with two and four people per
table. There is also outside sea8ng on the pa8o. The dining room have three check out sta8on
designed in book shelf style sta8on. We need to add ADA sea8ng in the dining room. There is 3 layer
ligh8ng and daylight ligh8ng in the dining room.

8. The students also grow a vegetable and
herb garden.

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Adjacency Chart

12. Bubble Diagram

13. Floor Plan

14. Linear
Circulation Focus Point of Restaurant Kitchen
PATIOPATIO

15. Lighting Diagram

16. Roof Diagram

17. SOUTH
WEST

19. West Elevation
North Elevation

33. Sustainability being incorporated into my design is as follows.
•Windows
•Flooring
•Appliances
•Light bulbs‐ Light Fixtures
•Natural light
I would like to use LEED approve materials from the above list to be used in my design.
My concept statement: Tradi8onal Design
My design for the school and restaurant will be based on fine dining. Texture walls, carpet, hard wood floors in the dining area, sky light with
electric shades. Bath rooms designed in marble. I would like to use booth sea8ng 2‐4 people a few tables to seat 2 people. My student
garden will be 5x10’. Herbs in the garden:
Gourds Chamomile Rosemary Sage
Oregano Spearmint Purple Hyacinth Bean vine
Lemon Balm Basil Lemon Thyme
The Demo kitchen will be enclosed in etched glass, the bo^om of the demo kitchen will be wood, (cherry oak). The kitchen will have state of
the art high efficiency appliances.

34. Veronica Todd
000683511
Concept Statement:
I envision my design for a culinary school and restaurant as a tradi8onal fine dining restaurant.
The experience will be exquisite and memorable.
Design Solu8on:
Cherry oak French doors will introduce the guests to the exquisite dining experience that’s sure to
follow. Niche ligh8ng will set the mood while displaying a food menu and deserts available for the day.
A hostess, whose podium will be sta8oned to the led of the entranceway, will promptly greet guests.
The wai8ng area is strategically located behind the guest podium with over sized o^oman sea8ng.
Hardwood floors and cherry oak crown molding and stretch throughout the entrance and the dining
area. In the dining area there are booths available to accommodate sea8ng for two to four people and
table sea8ng for two. The ceilings are 10’ high, except in the far right corridor where they are 12’ high.
The dining and wai8ng area will be draped with a cloud or canopy ceiling featuring pendent lights,
ambient lights, track lights near texture walls (for a wall washing affect with daylight response control).
The Kitchen is centered in the middle of the restaurant. There are down lights, fluorescent linear
pendent lights, sky light panels and task ligh8ng in the kitchen. The demo kitchen is enclosed with
etched glass and cherry oak wood from the floor up to about 4 to 5’. The demo kitchen connects to the
led of the main kitchen. The same ligh8ng used in the main kitchen will illuminate the demo kitchen
(with the excep8on of the skylight). Both kitchens will have stainless steel appliances, white flooring 8le
that is approved for commercial kitchens, ceiling 8les by Armstrong. The school offices and classroom
are located on the north wall of the building. There will be skylight panels and sconce lights in the back
corridor with wood flooring. The faculty offices will be enclosed in glass par88ons with carpet, desk
lamps, task ligh8ng and LED down lights on occupancy sensors. The classroom will have hard wood
floors with fluorescent linear pendent lights and track lights with occupancy sensors. The east corridor