Client:

Synopsis:

This project has three significant components:  updating food offerings for the 15,000 students and 1,800 faculty and staff; designing an expanded culinary program training kitchen for up to 72 students; and accommodating catering and dinner theatre service! 

Originally, the food facilities on campus were designed to prepare and serve a traditional spectrum of scratch-prepared entrées, vegetables, starches, and desserts to 8,000 students and faculty.  The commuter college students, plus faculty and staff were looking for a variety of fast foods.  We designed a servery incorporating quick service branded concepts and ‘house brand’ stations, minimizing labor-intensive served foods, and expanding selections for everyone.  The associated production kitchen also has the capacity to provide 400 dinner theatre meals, and support many other campus catering events.  MC Munchies snack area was expanded and upgraded. 

The culinary arts program has added courses to meet community needs.  We designed a flexible kitchen and demonstration facility for food preparation techniques, adjacent to a faculty dining room to provide a point for real-time service training. 

Scope of Responsibility:

Survey of all existing facilities and equipment, programming, design and complete CAD documentation, proprietary specification, and installation coordination.

Architect: