THESIS PORTFOLIO

INTRODUCTION

THESIS TOPIC- INSTITUTE OF CULINARY ARTS 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

Academic Program

Along with the college there will be a bakery and confectionary shop in the premises which is run by the students under the guidance of head chef’s for the public.

SR

Educational Scenario

• The ministry of tourism has setup the Indian culinary institute at Tirupati, Andhra Pradesh.

• According to ministry of tourism report culinary arts institutes =35

Hotel management collages = 650

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 equipment 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.

1 B.SC. In Culinary Arts (UG COURSE) 3 Years (Full Time)

2 Restaurant Management Course (Diploma)

1 Year - 48

2 Year - 48

3 Year -48

3 Month Course 30

3 B.SC. In Hospitality Management (UG COURSE) 3 Years (Full Time)

4 Diploma in Bakery And Patisserie Skills (Dbps) 2 Years (Part Time)

Aim

1 Year - 40

2 Year – 40

3 Year - 40

Indio organize various Indian culinary festivals (Goa, Nasik, Delhi. Bengaluru And

Site Location: Agra, Uttar Pradesh

Site Area: 32000 sqm.

Jurisdiction: Agra Development Authority

Stake Holder : students, staff, parents, visitors for bakery and large community for food festivals

1 Year - 30

2 Year - 30

• To design an institute for the training, practice, research, documentation and study of the Culinary Arts

• The aim of this project is to provide Institute of culinary arts in Agra

• The aim of this project is to provide institute of culinary arts in Agra, to improve food tourism, increase job opportunities in food industry, providing platform for culinary enthusiastic and to enhance the identity of the city by promoting its food culture as an institute.

Objectives

• To create spaces that would help the students to understand the functioning of a real time professional kitchen.

• To provide an atmosphere that would help them to innovate

• To provide space for research, study and documentation of Indian Cuisines.

• To peruse such other activities and programs as would strengthen and promote the culinary education.

Built-up Area: 11000 sq.m.

Land use: Institutional

The project mainly involves three funtions mainly :

• A institution (culinary art institute)

• A bakery ( runed by the students of the institute)

• A open exhibition area for the food festivals, food fares.

• The project also involves the large farm area to grow the exotic herbs along with the orchard to grow seasonal fruits.

NAME : ANIRUDH AGARWAL

GUIDE : PROF. PRANAY DEEP

COORD. : PROF. ANUBHAV MITTAL

KITCHEN STANDARDS

As per IFCA 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

• Total desired area required:1500 Sq. Ft,

• Area required per student:60 Sq. Ft

• Total no. of workstation: 12

• Students per station: 2

• Basic training kitchen should be property well ventilated either by natural or mechanical per requirement.

• Kitchen should be well illuminated preferably by using CFL tubes.

• All the walls should be tiled up to minimum 7 feet from the floor level.

• Kitchen flooring should be non slippery tiles/ Kota.

• First aid kit should be accessible.

• Separate provision for hand wash for disinfectant and hand dryer to maintain highest level of hygienic standards.

• Adequate insects- cutter 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.

•Total desired area required: 1500 Sq.ft,

•Area required per student: 60 Sq.ft.

•Total no of work station: 12

•Students per station: 2

ADVANCE TRAINING KITCHEN

•The Advance training kitchen is designed for the seniors, in third year Here, different cuisines are exploded and the students are trained to work for restaurant the food prepared here is taken to the mock restaurant for the head chefs

•Total desired area required: 1500 Sq. Ft,

•Area required per student: 60 Sq. ft.

•Total no of work station: 12

•Students per station: 2

BAKERY KITCHEN

•Total desired area required :1200 Sq.ft,

•Area required per student: 60 Sq.ft.

•Total no of work station : 12, s

•Students per station: 2

•Duration of practical: 4 hours

DEMONSTRATION KITCHEN

•Demonstration kitchen for students and vIsitors

•Free standing kitchen platform includes cleaning sink, cook top, griller, deep fryer and free work space

•Side table with electric points for appliances like mixer, grinder etc.

•Other equipment's such as grills, grid-dles, ovens, freezer, steam-jacketed kettles, convection.

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

NAME : ANIRUDH AGARWAL

GUIDE : PROF. PRANAY DEEP

COORD. : PROF. ANUBHAV MITTAL

SITE ANALYSIS

SITE IMAGES

Location- Behind Guru Ka Taal, Sikandra Agra, Uttar Pradesh.

Site Area- 3.2 Hectares

Project – Institute Of Culinary Arts. Zone : 2

Land use : Institutional

Ownership: Parivahan Nigam, Agra F.A.R- 1.5

Maximum Height Allowed: 10.50 m Setbacks: 6m (front), 3m (Side), 3m (side).

AVERAGE CLIMATIC CONDITION IN AGRA

• Located in the north of India, Agra experience scorching, hot summers as well as severe, cold winters Due to extensive urbanization, it also experiences the urban heat island effect which makes the temperatures touch up to 40º Celsius.

• To add to the complexity, the region also witnesses a brief monsoon season- which due to climate change over the years, has become increasingly unpredictable

INFERENCES

• Between the driest and wettest months, the difference in precipitation is 267 mm | 11 inch. The variation in temperatures throughout the year is 20.4 °C | 68.7 °F.

• Ranging from 7 degrees to 40 degrees, Agra experiences extreme weather changes. Thus, design strategies need to ensure thermal comfort during summers and winters.

This will help protect the users from the harsh heat during summers while allowing for the sun to provide warmth during the winters

Adequate sun exposure is present on the site. This allows for possible energy generation and creating multiple terraces.

The site is connected to the main city roads via the National Highway It is very much reachable by both locals and outsiders easily The site is very well connected with City Level Transit Nodes i.e., Airport, Railways, and Bus Stations.

Distances and time taken by Car

Bhagwan Talkij Bus Station

3.8 Km- 10 min

ISBT Bus Station

1.3 Km- 5 min

Imperial Hotel Bus Station

7.4 Km- 19 min

NAME : ANIRUDH AGARWAL

GUIDE : PROF. PRANAY DEEP

M.G. Road Bus Station

6.7 Km- 17 min

Near Water Tank

Chipitola Bus Station

7.3 Km- 19 min

Baluganj Bus Station

8.3 Km- 22 min

Rajamandi Railway Station

4.4 km- 13 min

Agra Fort Railway Station

9.7 Km- 20 min

Metro Station

800 Mts- 2 min

COORD. : PROF. ANUBHAV MITTAL

SITE ANALYSIS

• Precipitation is the lowest in April, with an average of 4 mm | 0 2 inch The greatest amount of precipitation occurs in August, with an average of 271 mm | 10.7 inch.

• Although limited to a few months, Agra experiences substantial of rain. Thus, design needs to be incorporate covered, shaded spaces

SWOT ANALYSIS:

Strengths

1. Location in village - away from the city hustle and bustle surrounding.

2. Vegetation- covered with trees will provide maximum shading

3. Site topography- a gradual slope on the site rest is a flat land which also facilitates natural drainage.

Weakness

1. Connectivity- The site is not well connected to roads and public transport.

2. Flood prone area- the site gets affected by floods not regular but in heavy monsoons

3. Poor condition of river- river remains dry throughout the year.

Opportunity

1. Good amount of agricultural fields near the site- chance to supplement a large landscaped unbuilt zone.

2. It will be cost effective by virtue of its being flat- costs won’t be incurred in cut and fill of the land.

Threats

WIND DIRECTION ON SITE

Flowing primarily form South West to North-East, there is cross ventilation through the site. Placing the block at a 30-45 degree angle to the wind direction, can further enhance the ventilation

1. Large barren plots- make the surroundings unsafe

2. Connectivity- approach through points of congestion

3. As the site is essentially, outside the neighborhood, students may have to traverse considerable distances to reach the site, thus hindering its accessibility.

NAME : ANIRUDH AGARWAL

GUIDE : PROF. PRANAY DEEP

COORD. : PROF. ANUBHAV MITTAL

MAP REPRESENTING IMAGES OF NEARBY BUILDING HEIGHT OF AROUND SITE

RAINFALL DATA

CONCEPT & ZONING

ZONING

CROSS-VENTILATION. ORIENTATION.

Building orientation should be like longer façade facing North-south direction and shorter façade facing East-west direction

FORM DEVELOPMENT:

Windows are provided on opposite wall of door for natural ventilation

The square has been cut diagonally into two parts to form a triangle space for institutional block

The triangle is then extuded from the centre in the same shape of the institutional block.

The triangular shaped courtyard is formed in centre to create cross ventilation and the intraction space.

The triangular shaped courtyard is formed in centre to create cross ve ntilation and the intraction space.

SITEPLAN

GROUNDFLOORPLAN

SCALE-1:500

ACADEMICBLOCK

PLANNING

MESS(HOSTEL)

MESS(ACADEMIC)

FIRSTFLOORPLAN

SECONDFLOORPLAN

ELEVATIONS & VIEWS