Myntgata Culinary School

Myntgata Culinary School Upper secondary school for restaurant and food processing in the Myntgata Quarter

My diploma shows a suggestion as to how the Myntgate quarter could be vitalized and opened up to the general public, by answering both to the Oslo Municipality action plan for the Quadrature District, as well as the Governments wishes to increase the popularity of the vocational education in Oslo.

Master of Architecture, diploma by Erik Reiten erikreiten@gmail.com Tlf. 962 31 392

Myntgata Culinary school

Program: Upper secondary school: 120 students

Education:

1

2

First year: • Restaurant and food processing: 60 students

3-4

Second year: • Cookery and waiting: 40 students • Food processing: 20 students

Third/fourth year: • Students are in practice

Possibilities within professional fields:

Baker

Chef

Pastry chef

institutional chef

waiter

meat cutter

sausage maker

sea food trader

fisherman

butcher

Research questions

The school: • How can I build an upper secondary school in the Myntgate Quarter within the program given and under the preconditions of the area?

• How can the design of the school contribute to a good learning environment and a social environment?

• Is it possible to expose Norwegian commodity and food culture in the building?

• How can the vocational directions of the school be made visible to the public in the surrounding area?

Existing buildings: • How should the school relate to the existing buildings and their history?

• How can this new building be added, without changing the atmosphere and character traits of the quarter?

The courtyard: • How can the school and changes to the quarter help activate and open up the courtyard to the public?

• How can the courtyard be preserved as a green lung in the Quadrature District and still be used in the development of the quarter?

The area

Quadrature district

My

nt

ga ta

Akershus fortress Bjørvika

site

Myntgatekvartalet

public spaces

solutions

important public connections

Restaurants/cafĂŠ Culture

public offerings

The quarter

Engineer stable (1897-) German Barrack (1949-)

Cavalry stable (1867-)

Trees planted in the 1800s

Artillery stable (1861-)

Cavalry Barrack (1898-)

Stables Barrack

history

School

Demolished Mixture of apartments (students, elderly, families)

Trees preserved

Mixture of apartments (students, elderly, families)

Hotel and conference

School Mixture of apartments Hotel and conference

new program

Engineer stable

lowering the windows towards the commons

return the original wooden roof construction

reopen the original doorway

Engineer stable

Cavalry stable

Artillery stable

Library, public entry

Library, entry towards the school

Cavalry stable

Connected to school

Artillery stable

Cavalry stable: original entries reopened

Artillery stable: original entries reopened

Opening towards Bankplassen

Cavalry stable

Artillery stable

Cavalry stable, Artillery stable

North facade

Entry facing the Akershus fortress

Entry to the Akerhus fortress

Cavalry Barrack

The project

Engineer stable

movement in former stables

plinciple applied in the new building

concept

Engineer stable as an independent volume

main axes

concept

connections to the existing buildings

public selection facing the commons, the more private areas are facing the courtyard

concept

Overview from north

Third floor

Greenhouse (210m2)

Second floor

Gathering hall/gymnasium (230m2) Greenhouse (140m2)

Classrooms (90m x2) 2

Meat tenderizing (140m2)

Student area (120m2)

Kitchen (80m2) Canteen (150m2) Kitchen (200m2)

Ground floor

Kitchen (175m2) Library (250m2)

Group rooms (100m2)

Food prosessing (250m2)

Classroom (90m2)

Butchery (60m2) Confectionery (50m2)

Store (45m2)

Bakery (100m2)

CafĂŠ (70m2)

Kitchen (190m2) Food arrangement (40m ) 2

Restaurant (140m2)

Basement Offices/ staff (250m2)

Work areas

Storage library (45m2) Storage restaurant (30m2) Scullery (60m2)

Main food storage (350m2)

Sattelite storages, dishwashing, toilets, corridors (1240m2)

Canteen Public selections Changing rooms (250m2)

Classrooms Staff

Cleaning/ laundry (45m )

Changing rooms

Cooled waste (50m2)

Main food storage

2

Total area: 4050m2 (new building: 3840 m2)

Program

Delivery

eS

r Ned

ate

sg lott

Elevator Main connection Food storage

logistics

The courtyard as a resource

courtyard

Christiania torv

Bankplassen

KontraskjĂŚret

Akershus fortress

Situation

Food production each year:

Fruit trees

2400kg vegetables

Courtyard

Commons

Production

Production

main storage

Food resources: (vegetables, grain, fruit, berries) MAI

JUNI

JULI

AUGUST

SEPTEMBER

OKTOBER

NOVEMBER

DESEMBER

JANUAR

FEBRUAR

MARS

APRIL

Kg/Dekar

Grønnsaker: asparges

kg/DAA

blomkål

1 607 kg/DAA

brokkoli

800 kg/DAA

bønner gresskar gulrot

3 479 kg/DAA

hjertesalat

1 673 kg/DAA

hodekål

4 232 kg/DAA

isbergsalat

1 891 kg/DAA

jordskokk

1 500 kg/DAA

kinakål

2 386 kg/DAA

kålrot

2 622 kg/DAA

løk

2 000 kg/DAA

mais

646 kg/DAA

pastinakk

1 500 kg/DAA

persille

1 453 kg/DAA

persillerot

Area: 2000m2

591 kg/DAA

potet

2 887 kg/DAA

purre

2 262 kg/DAA

reddik

417 kg/DAA

rosenkål

803 kg/DAA

rukkola rødbeter

2 137 kg/DAA

sellerirot

1 833 kg/DAA

spinat squash stangselleri

2 427 kg/DAA

sukkererter

780 kg/DAA

vårløk

780 kg/DAA

Frukt: epler

780 kg/DAA

moreller

330 kg/DAA

Plommer

295 kg/DAA

Pærer

270 kg/DAA

Bær: jordbær

684 kg/DAA

solbær

314 kg/DAA

rips

205 kg/DAA

bringebær

708 kg/DAA

Blåbær

91 kg/DAA

stikkelsbær

780 kg/DAA

bjørnebær

205 kg/DAA

MUltebær

205 kg/DAA

Tyttebær

91 kg/DAA

DYr: Kaniner

180 kg

høns

280 kg

egg

800 egg

Korn (4 sorter)

400 KG/Daa

Kilder: https://www.ssb.no/a/publikasjoner/pdf/nos_d440/nos_d440.pdf https://www.ssb.no/jord-skog-jakt-og-fiskeri/statistikker/hagebruk/aar/2016-06-08?fane=tabell&sort=nummer&tabell=268683 https://www.ssb.no/jord-skog-jakt-og-fiskeri/statistikker/korn/aar/2015-11-26?fane=tabell&sort=nummer&tabell=247554

Gjennomsnitt produksjon: 41064 / 34 = ca. 1200 KG/Daa Sesong uavhengig sesong Lagring

TOTALT: Grønnsaker (2000m2) = Kjøtt (1000m2) = Egg =

2400 KG /året 460 kg / året 3000 stk. / året

agriculture

To på målet Gjessene må gjerdes inn, slik at de ikke får så mye annet enn kveke på menyen.

Inngjerdingen kan gjøres enkelt med et flyttbart nettinggjerde.

Antall fugler tilpasses arealet, 1 -2 gjess pr daa. De får begrenset tilgang på annen mat, men skal jo ikke sultes.

Er det lite ugras, kan det være aktuelt

Food production each year: 460kg meat, 3000 eggs

innimellom.

Fuglene må ha tilgang på rikelig med vann hele tiden. Er området stort, er det en fordel å lage flere vanningsplasser slik at hele kulturen blir ugrasfri.

Sårbare for vær og rev Tilgang på hus og le er livsviktig for gåsungene. Når fuglene er unge har de ikke utviklet vannavstøtende fjærdrakt

Gjess mot kveke Benefits:

- poultry and rabbits go well together - fertilizes and weed the soil - requires little space

- the Food Safety Authority approves

on local small-scale slaughter of poultry

and rabbits.

Geese weeding the soil Gåsungene luker potetåkeren til riset begynner å slå seg sammen. Foto: Jan-Erik Mæhlum

• Egnet på mindre arealer (inntil 10 - 15 dekar) • 1-2 kyllinger (2 - 3 uker gamle) pr. dekar 2 - 3 uker etter setting • Kyllingene må ha et lite hus i åkerkanten mot regn og for natta • Voksne gjess blir late og tråkker ned både kveke- og potetplanter • Åkeren må gjerdes inn

22 Poultry: 80pcs (9species) = 16m2 indoors, 700m2 outdoors = about 280 kg meat and 3000 eggs a year.

Rabbits: 60 pcs. = indoors 24m2, outdoors 120m2 = about 180kg meat/year

Moskusand

Smålensgås

Hvit land kanin

Belgisk hare

Hvit norsk gås

Bronsekalkun

Faverolles høns

Orpington høns

Hollænder kanin

Californian kanin

Silkehøns

Perlehøns

Jærhøns

Fransk vedder

Belgisk kjempe

det kommer regn eller det blir surt og kaldt. Fuglene kan fort bli syke.

De unge fuglene er også utsatt for rovdyr. Det kreves derfor tilsyn mot rev, og andre som liker gås. Dette kan medføre en del arbeid i starten.

Unge arbeider best Gjessene gjør best arbeid som ugraslukere i alderen 3 - 7 uker. For å få maks effekt der en har mye kveke, burde det settes inn et nytt parti gjess når man ser at effektiviteten avtar. Når de blir eldre enn 7 uker, tråkker de ned plantene og de gjør lite nytte for seg.

Kveke blir til gåsestek Gåsungene luker potetåkeren til riset begynner å slå seg sammen. Etter at fuglene har gjort jobben sin, må man finne et egna beite hvor de kan fete seg opp. Har en korn, kan det være fin sluttfôring å la gjessene spise opp spillkornet etter skureskingen.

Butchery

hege.sundet@lr.no

Nr. 3 2010

Area: 1000m2

animal husbandry

Scullery

Main storage

Cooled waste

Basement

Servering/næring

Servering/næring

Gamle raadhus restaurant

Nedre Slottsgate

Café Skansen

Boliger

Boliger

Groundfloor

Second floor

Third floor

Third floor, greenhouse

Akershus fortress

Myntgata quarter Christiania torg Oslofjorden

Cavalry barracks

Officer stable

Cavalry stable

Myntgata

Greenhouse

Main hall

Kitchen

Kitchen

Kitchen

Restaurant

Main storage

Changing rooms

Commons

Christiania torg

Section landscape

commons

Fasade north towards the commons

Fasade south towards courtyard

Commons with the east passage to the left

Roof detail

Floor detail

Tannbjelke, to hele trestykker

Facade columns seen from the commons

Foundation detail

Typical facade detail

west passage

Third floor main corridor

Engineer stable transformed to food processing hall

Food prosessing hall with sales facing the public entrance

Conclusion

Third floor, greenhouse

Second floor, kitchen

Summary The choice to engage in cultivation and animal husbandry in the backyard as part of the school’s food production, was done to create a stronger relation between the school and the outside spaces and to utilize the potential of the green area.

I think this decision has been beneficial to both the school, the residents and to the visitors of the quarter.

I wanted to organize the school functions in a simple and clear way.

The solution of using the corridor as a main connection throughout the project was also a response to the more complex issues concerning logistics and daily use.

The choice to have parts of the school functions in the existing neighboring buildings, made it possible to shape the new building in such a way that the spacious character of the quarter wasn’t overly affected.

I wanted the new volumes to counterweight the nabouring buildings to maintain the balance.

I also wanted the new volumes to respect the strict order in the quarter, and I wanted the facade to show the difference between the existing and the new building.

The combination of working both in a larger scale with connecting the quarter to the surrounding area, as well as working in a smaller scale with adapting the new school building to the quarter has been a beneficial approach for this project.

It demonstrates a potential in the development of both the quarter and the surrounding area.

Situation

Myntgata Culinary School Upper secondary school for restaurant and food processing in the Myntgata Quarter

By Erik Reiten erikreiten@gmail.com Tlf. 962 31 392