honors portfolio 2012

culinary arts schoolmississippi state universitys c h o o l o f a r c h i t e c t u r eprofessors a. gregory + h. herrmannarc 3546 - arch. design III-b - spring 2012

jessica alexandersamuel ball

tyler baumannmack bradenjared brown

ryan callahanzach carnegieblake clanton

clay cottinghammichael davislondon evansmichael ford

jordan gilldanielle glasstaylor keefer

sam kruseeeric lynn

andrew mcmahanshann moorejacob owenskristin perry

chelsea piercenick purvis

sanjay rajputadam rhoadeschance stokes

trey symingtonsalena tew

john thomasmichael varhallamemphis

Faculty Advisor Alexis GregoryHans Herrmann

Design / EditingTyler BaumannMack BradenDanielle GlassTaylor KeeferMichael Varhalla

Typeset in Aller, ColaboratePrinted by Lulu Enterprises, Inc.

©2012 School of ArchitectureCollege of Architecture, Art, & DesignMississippi State UniversityAll rights reserved

All photographs and drawings are courtesy of the contributors and students unless otherwise noted. All efforts have been made to obtain lawful permission to reprint copyright images. No part of this book may be used or reproduced in any manner without written permission from the publisher, except for copying permitted by sections 107 and 108 of the U.S. Copyright Law and except for reviewers for the public press. Every effort has been made to see that no inaccurate or misleading data, opinions or statements appear in this Portfolio. The data and analysis appearing in the content herein are the responsibility of the contributors concerned.

INTRODUCTION

STUDIO SYNOPSIS

This collection of work acts as a summary of studies for the third year studio at the School of Architecture of Mississippi State University. The aspirations of the course serve to supply the studio with the most developed exercise in design process in their collegiate careers so far, ranging from site analysis and conceptual inspiration to design development. The said exercise is manifested in the students’ submission of work to Brick Industry Association, Association of Collegiate Schools of Architecture and Linel awards, for innovative uses in brick, steel, and facades respectively. The parameters for use of the theme materials are left to any given individual’s interpretation, as long as the program requirements are satisfied, as listed on the following spread. The results of the exercise and associated award winners are documented in the ensuing publication, which includes collaborative studio work, and accompanying individual portfolios of work for the project, to be viewed as companion text.

AWARD SUBMISSIONS

The ACSA (Association of Collegiate Schools of Architecture) has held an annual national competition encompassing innovative use of steel in architectural design for eleven consecutive years, with 2012 being no exception. In the twelfth iteration, the third year studio in the School of Architecture at Mississippi State University submitted their work as individual entries. The competition allows the student large freedom in choice of site and design aspects, with the only requirements being the use of steel and programmatic outline, which provided a basis on which the studio project was constructed. This, along with the competition sponsored by The Brick Industry Association challenges the students to expanding the dimensions of their theory in heightening their attention to microscopic design through material and details.

In addition to the ACSA competition, the Linel Corporation has sponsored a competition encouraging the design of innovative facade systems. The individuals are permitted to use any material as an

ASSOCIATION OF COLLEGIATE SCHOOLS OF ARCHITECTURE

emphasis in the design, as long as the facade system used on the project assesses the design issue of the exterior in an innovative manner.

As well, The Brick Industry Association offers an award to students who submit winning designs to the organization who show a developed and innovative use of brick as a priamry building material. The Association has offered Mississippi State University’s School of Architecture an exclusive opportunity, allowing the third year studio’s members to be the only submittals. Accordingly, the winners of the competition shall be from Mississippi State’s studio.

PROGRAM

Teaching Kitchens, 6 @ 1250 sf each

Pastry Kitchen 1250 sf

Classrooms, 2 @ 450 sf each

Lecture Hall 1500 sf

Library 1800 sf

Wine Room 650 sf

Bake Shop 600 sf

INTRODUCTION

Restaurant 3000 sf

Public Restrooms, As Required by Code

Receiving Area 900 sf

Administrative Offices

Student Lounge 450 sfTrash Area 300 sfOutdoor Space(s) TBD by Participant

Total Program Area

Total Building Area

Professionally equipped teaching kitchens with top-quality, energy efficient commercial cooking equipment including ranges, ovens, refrigerators, freezers and

mixers.

Professional pastry kitchen with steam-injected triple-deck ovens and a professional-quality dough sheeter.

Kitchen arranged for faculty-conducted demonstrations for groups of students.

For lectures, exhibits, and audio-visual presentations. The lecture hall is an ideal space to highlight the use of long-span steel structure.

Reference library with computer terminals available to all students seven days a week.

Must have full ventilation (so cooking odors from the pastry kitchens don’t intrude), bright incandescent light and white tabletops (for accurate wine viewing), and ample bottle storage space (including temperature-controlled Sub-Zero

refrigeration and built-in cabinetry).

Must be accessible when school areas are closed and includes: seating area (250sf), service counter (75sf), kitchen area (175sf), food storage (50sf), and garbage /

delivery area (50sf).

Student-run restaurant with its own kitchen (approximately one-third the areas of the restaurant) and a seating capacity for 80 people. The dining area of the restaurant is

an ideal space to highlight the use of long-span steel structure.

Must be handicapped accessible

Main storage area including walk-in refrigerator and freezer as well as dry storage space. Ingredients are distributed from this area to the individual kitchens.

Director’s Suite 400 sfIncluding an office for the director and workspace for assistants, this suite supports the

administrative business of the Institute

Admissions Office 350 sfCareer Services 300 sf

Staff Room 250 sfFaculty Area 400 sf

21,250 net square feet

27,625 gross square feet

BUILDING CODE + ZONING

ADA + EGRESS REQUIREMENTS

12

part1part1part2part2

Occupancy Group:A-2A-3

BS-2

Food and Beverage Research

10

26

xxxx

xx

xx

SITE INVENTORY+ ANALYSIS

PRECEDENT STUDY + PROGRAM

Analyses:climate studies

demographics studiesvernacular studies

housing studiescultural studies

civic studiescirculation studies

70

90

Precedents:cultural influencesteachingorganic farmingrestaurant precedentsculinary school precedents

Programmatic spects:clients + usersoccupancy loadspatial requirements

94

112

12131415

Egress Research

Accessibility Research

On-Site Data Verification

68

20

28

xx38

96

TABLE OF CONTENTS



Occupancy Group:A-2A-3

BS-2

Food and Beverage Research

10

26

xxxx

xx

xx


PRECEDENT STUDY + PROGRAM

34

part3part3part4part4Analyses:

climate studiesdemographics studies

vernacular studieshousing studiescultural studies

civic studiescirculation studies

70

90

Precedents:cultural influencesteachingorganic farmingrestaurant precedentsculinary school precedents

Programmatic spects:clients + usersoccupancy loadspatial requirements

94

112

12131415

Egress Research

Accessibility Research

On-Site Data Verification

68

20

28

38

96

This section of the book addresses the building code and zoning requirements necessary to the project. The following codes and ordinances are either set down by the International Building Code (2006), the State of Tennessee, the city of Memphis, or the competition sponsors. Building codes and zoning ordinances include information on occupancy types, building types, fire rating for structures and materials, as well as the setbacks and other requirements for the project.

building code + zoningADA + egress requirements

building ADA + egress requirements

building + zoningADA + egress requirements

+ zoning

site research + analysisADA + egress requirements


precedent studies + programsite research + analysis

precedent studies + programsite research + analysis1 + zoning1 + zoning

ADA + egress requirements1ADA + egress requirements + zoning

ADA + egress requirements + zoning1 + zoning

ADA + egress requirements + zoning

site research + analysis1site research + analysisADA + egress requirements

site research + analysisADA + egress requirements1ADA + egress requirements


precedent studies + program1precedent studies + programsite research + analysis

precedent studies + programsite research + analysis1site research + analysis



culinary arts school | memphis, tnmississippi state university | school of architecture

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0 ft²

2000 ft²

4000 ft²

6000 ft²

8000 ft²

x367500 ft²

x1383000 ft²

Teachin

g Kitchen

Restauran

t

Pastry Kitch

en

Demonstrat

ion Lab

Bake Shop

x61250 ft²

x18900 ft²

x32600 ft²

a

b

2x 2x 2x 2x

OCCUPANCYGROUP A-2

ASSEMBLY

1BUILDING CODE + ZONING


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ASSEMBLY

Librar

y

Lectu

re Hall

Studen

t Lou

nge

x22

x100

x30

1800 ft²

1500 ft²

450 ft²

2000 ft²

1500 ft²

1000 ft²

500 ft²

0 ft²

2x 2x

A-3OCCUPANCYGROUP

: Unisex Restroom

: Male Only Restroom

: Female Only Restroom

: Lavatory (sink)

: Drinking Fountain

: Occupant Load

: Space is Sprinklered

: Space is Fire-Rated



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0 ft²

200 ft²

400 ft²

600 ft²

800 ft²

1000 ft²

x44900 ft²

x 4400 ft²

x26400 ft²

x 3350 ft²

x 2300 ft²

x16250 ft²

a

b

Classroom

s

Director’

s Suite

Faculty

Area

Admissions O

ffice

Career Servi

ces

Staff Room

2x 3x

OCCUPANCYGROUP B

BUSINESS



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Receivin

g Area

Wine Room

1000 ft²

800 ft²

600 ft²

400 ft²

200 ft²

0 ft²

900 ft²

650 ft²

x3

x2

S-2OCCUPANCYGROUP

: Unisex Restroom

: Male Only Restroom

: Female Only Restroom

: Lavatory (sink)

: Drinking Fountain

: Occupant Load

: Space is Sprinklered

: Space is Fire-Rated

STORAGE



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Type - I Type - II Type - III

A A AB B B

UL 160’ 65’ 55’ 55’65’Height

UL 11 5 3 5 3Stories

UL UL 37,500 Sf 23,000 Sf 28,500 Sf 19,000 Sf

a aPrimary Structure Frame(see section 202)

Exterior Bearing Wall

a

b

Nonbearing walls and partitionsExterior

Nonbearing walls and partitionsInterior

E

a

Floor construction and secondarymembers (see section 202)

Roof construction and secondary members (see section 202)

bcbcbc

I II III

10< x <30

x >30

Type

Distance

= 1 hr = 0 hr

separation

Interior Bearing Wall

Build

ing

Ele

men

tsBu

ildin

g L

imits

FIRE RATINGS AND BUILDING MEASUREMENTS



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STREETSCAPE STANDARDS

STREETSCAPE PLATES

If non-existing, curbs and gutters may be approved by the Planning Director waiving the streetscape standards, and if there are no planned public projects to build such in the next 10 years. The minimum standards shall be followed:

1. A 5 foot wide sidewalk located at least 5 feet from the edge of the roadside drainage ditch.

2. A pedestrian bridge over the roadside drainage ditch will be required in the vicinity of a bus stop, intersection, and other pedestrian features. At least one pedestrian bridge over the roadside drainage ditch shall be provided per lot.

3. The proposed location of sidewalks and any interconnection between the sidewalk and the street are subject to approval by the City or County Engineer, depending on the road location.

4. The amount of flow and size of the roadside ditch will be considered and may result in some requirement for drainage improvements.



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12UPPER FLOOR HEIGHT

UPPER FLOOR HEIGHT

GROUND FLOOR HEIGHT

UPPER FLOORTRANSPARENCY

UPPER FLOOR TRANSPARENCY

GROUND FLOOR TRANSPARENCY

BUILDING TRANSPARENCY



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Cle

aran

ce8’

-0”

7’-0” 5’-0” 5’-0”17’-0”

Right-of-Way

Street Furniture, lighting and trees

Clear Pedestrian RouteStorefront Furniture, Planters, Landscape

RIght of Way

Setback Area

SETBACK PLAN/SECTION

BUILDING PLACEMENT

SETBACK AREA

2 ft. min. (7 ft. if ground floor use is a restaurant with outdoor seating) to 15 ft. max. behind right of way line.

CONTEXTUAL INFILL

For any infill project in the central business district with less than 75 feet of frontage, and upon approval of the Planning Director, structures may be located closer to the right-of-way line than the minimum setback permits provided that the structure is located within the range of front setbacks on the street. This range of setbacks is measured on the basis of the four structures surrounding the project site (the two closest lots in either direction along the street). The new structure shall be located within the range of established setbacks (no closer than the narrowest setback, no further than the deepest setback). Where a setback in these four lots is significantly out of the range of setbacks along the street, it may be eliminated from the range.

SIDE/REAR SETBACKS

Abutting single-family: 10 ft. min. Abut-ting multifamily, nonresidential: 0 or 10 ft. min. Abutting alley: 5 ft. min. Building separation: 10 ft. min.



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FLOOR CONSTRUCTION LIGHTING

CONCRETE FLOORING

TERRAZZO FLOORING

CERAMIC TILE

Appropriate Flooring

LINOLEUM FLOORING

EXPOSED CONSTRUCTION PREVENTED

Areas these e lements not a llowed include: food prep. areas, equipment washing, utensil washing areas, toilet rooms, and vestibules

PLASTIC FLOORING

EXPOSED STUDS

EXPOSED JOISTS

EXPOSED RAFTERS

Area TypeAmount of Light (foot candles)

food prep. surface light 20

light 20

light 20

light 20

equipment work level

utensil work level

walk in refrigerator light 10

light 10

light 10

storage areas

all other areas

Amount of light listed must be provided at a distance of thirty ( 30) i nches from t he floor a nd higher

dining areas during cleaning light 10

UTILITY LINE INSTALLATION:Shall be installed in a way that does not obstruct or prevent cleaning of floor.ATTACHMENTS: Light fixtures, vent covers, wall-mounted fans, and similar equipment a ttached to walls and ceilings shall be easily cleanable and shall be maintained in good repair.

CONSTRUCTION + MAINTENANCE FLOOR CONSTRUCTION:Floor coverings for all food preparation, food storage, and utensil-washing areas, as well as floors of walk-in refrigeration units, dressing rooms, locker rooms, toilet rooms and vestibules should be made of a smooth durable material that is sealed.WALLS + CEILINGS:Shall be nonabsorbent, light colored, smooth, and easily cleanable. VENTILATION:All rooms shall have sufficient ventila-tion to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated according to law and, when vented to the outside, shall not create an unsightly, harmful, or unlawful discharge.FLOOR DRAINS: Shall be provided in floors that are wa-ter-flushed for cleaning or that receive discharges of water or other fluid waste from equipment, or in areas where pres-sure spray methods for cleaning equip-ment are used. Such floors shall be constructed only of sealed concrete, ter-razzo, ceramic tile, or similar materials and shall be graded to drain.

FDA REGULATIONS

any prep location



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FDA REGULATIONS

FOOD PROTECTION + STORAGE

FOOD CONDITIONS:Food shall be in sound condition, free from spoilage, filth, or other contamination and shall be safe for human consumption. Food shall be obtained from sources that comply with all laws relating to food and food labeling. The use of food in hermetically sealed containers, not prepared in a food processing establishment, is prohibited.

FOOD PROTECTION:At all times including while being stored, prepared, displayed, served, or transported food shall be protected from potential contamination including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead dripping from condensation.

WARE STORAGE:Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives, and forks shall be touched only by their handles. tyler baumann

honors assignment 1 | 03.21.12professors gregory + herrmann

arc 3546 | spring 2012

FDA REGULATIONS

FDA REGULATIONS

FOOD PROTECTION + STORAGE FOOD CONDITIONS:Food shall be in sound condition, free from spoilage, filth, or other contamination and shall be safe for human consumption. Food shall be obtained from sources that comply with all laws relating to food and food labeling. The use of food in hermetically sealed containers, not prepared in a food processing establishment, is prohibited.FOOD PROTECTION:At all times including while being stored, prepared, displayed, served, or transported food shall be protected from potential contamination including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.WARE STORAGE:Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives, and forks shall be touched only by their handles.


sources | http://health.state.tn.us/geh/food_service.htm

HAZARDOUS FOOD TEMPERATURES

41 food temp.F

140 food temp.F

-temperatures must be maintained except during preparation periods.

6 INCHES

GROUND

FOOD CONTAINERS

FOOD STORAGE

CONTAINERS MUST RESIST

-metal pressurized beverage containers and cased food packaged in cans, glass or other water proof containers don’t need to be elevated.

0 frozen food temp.F

-numerically scaled indicating thermometer is required for each mechanically refrigerated facility.

thermometer accuracy = + - 3 F

PALLETS

RACKS

DOLLIES

ACCEPTABLE STORAGE CONTAINERS

-containers may be stored on these items provided that they are easily movable.-containers of food may not be stored under exposed sewer lines or non-potable water lines, except for automatic fire sprinkler heads.

GROUND

UTENSIL CONTAINERS

CONTAINERS MUST RESIST

EQUIPMENT + UTENSIL STORAGE

6 INCHES



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SANITATION + CLEANING

CLEANING METHODS FOR SURFACES AND EQUIPMENT:-30 seconds in at least 170 F water-60 seconds in solution containing fifty parts per million chlorine as a hypochlorite at 75 F-immersion for 60 seconds in cleaning solution half parts per million iodine and having a pH no higher than 5.0 at 75 F-rinsing, spraying, or swabbing with chemical sanitizing solution of at least twiceHANDLING:Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives, and forks shall be touched only by their handles. Cups, glasses, bowls, plates, and similar items shall be handled without contact with inside surfaces or surfaces that contact the user’s mouth.MATERIALS:Multi-use equipment and utensils shall be corrosion resistant and nonabsorbent; and they shall be smooth, easily cleanable, and durable under conditions of normal use. Equipment, utensils, and single service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.

FDA REGULATIONS

tyler baumannhonors assignment 1 | 03.21.12professors gregory + herrmann


FDA REGULATIONS

FDA REGULATIONS

SANITATION + CLEANING CLEANING METHODS FOR SURFACES AND EQUIPMENT:-30 seconds in at least 170 F water-60 seconds in solution containing fifty parts per million chlorine as a hypochlorite at 75 F-immersion for 60 seconds in cleaning solution half parts per million iodine and having a pH no higher than 5.0 at 75 F-rinsing, spraying, or swabbing with chemical sanitizing solution of at least twiceHANDLING:Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives, and forks shall be touched only by their handles. Cups, glasses, bowls, plates, and similar items shall be handled without contact with inside surfaces or surfaces that contact the user's mouth.MATERIALS:Multi-use equipment and utensils shall be corrosion resistant and nonabsorbent; and they shall be smooth, easilycleanable, and durable under conditions of normal use. Equipment, utensils, and single service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.



FREQUENCY OF CLEANING

After Each Use

KITCHENWARE

CUTTING BLOCKS

TABLE

Once a Day

GRILL

GRIDDLES

MICROWAVE OVENS

rinse water pressure 25 PSI15 PSI

MACHINE WASH REQUIREMENTS

SINGLE TANK, STATIONARY RACK, DUAL TEMPERATURE MACHINEwash temperaturefinal rinse temperature

150 F180 F

SINGLE TANK, STATIONARY RACK, SINGLE TEMPERATURE MACHINEwash temperaturefinal rinse temperature

165 F165 F

SINGLE-TANK, CONVEYOR MACHINE

wash temperaturefinal rinse temperature

160 F180 F

MULTITANK, CONVEYOR MACHINE

wash temperaturepumped rinse temperaturefinal rinse temperature

150 F160 F180 F

SINGLE-TANK, POT, PAN, AND UTENSIL WASHER (EITHER STATIONARY OR MOVING RACKS)wash temperaturefinal rinse temperature

140 F180 F

WASHING MACHINES

WATER SUPPLY REGULATIONS

POTABLE WATER: must have a bacteriological test annually to determine quality of water.

TRANSPORTATION: if water not brought in by a pipe, bulk water transport must be provided.

BOTTLED WATER: must be obtained from a source that complies with all laws that protect against contamination.

STEAM: steam used in contact with food shall be free from additives. -all equipment and utensils shall be air dried



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FDA REGULATIONS

WASTE + PREMISES

PREMISES:Food service establishment and all parts of property used in connection shall be kept litter free. Also, traffic of unnecessary persons through food preparation and utensil washing areas is prohibited.

SURFACES:Walking and driving surfaces of all exterior areas are to be surfaced with concrete or asphalt, or with gravel or similar material to facilitate maintenance and minimize dust.

DISPOSAL:Garbage and refuse shall be disposed of at such frequency to prevent the development of odor and the attraction of insects and rodents.

LAUNDRY FACILITIES:Laundry facilities in a food service establishment shall be restricted to the washing and drying of linens, cloths, uniforms, and aprons necessary to the operation. If such items are laundered on the premises, an electric or gas dryer shall be provided and used. Rooms shall be provided for laundry facilities except that such operations may be conducted in storage rooms containing only packaged foods or packaged single service articles.

tyler baumannhonors assignment 1 | 03.21.12professors gregory + herrmann


FDA REGULATIONS

FDA REGULATIONS

WASTE + PREMISES PREMISIS:Food service establishment and all parts of property used in connection shall be kept litter free. Also, traffic of unnecessary persons through food preparation and utensil washing areas is prohibited.SURFACES:Walking and driving surfaces of all exterior areas are to be surfaced with concrete or asphalt, or with gravel or similar material to facilitate maintenance and minimize dust.DISPOSAL:Garbage and refuse shall be disposed of at such frequency to prevent the development of odor and the attraction of insects and rodents.LAUNDRY FACILITIES:Laundry facilities in a food service establishment shall be restricted to the washingand drying of linens, cloths, uniforms, and aprons necessary to the operation. If such items are laundered on the premises, an electric or gas dryer shall be provided and used. Rooms shall be provided for laundry facilities except that such operations may be conducted in storage rooms containing only packaged foods or packaged single service articles.



PERIMETER MATERIALS

Concrete Asphalt Gravel

EXTERIOR WASTE CONTAINERS

easily cleaned

tight-fitting lids, doors, or

covers

shall be kept covered

-a sufficient number of containers is required to hold all garbage and refuse that accumulates.-soiled containers shall be cleaned at a frequency to prevent insect and rodent attraction.

Toilet facilities shall be installed according to law, shall be the number required by law, shall be conveniently located, and shall be accessible to employees at all times. Establishments with a seating capacity of sixteen (16) seats or less shall be exempted from providing toilet facilities for the use of patrons.

BATHROOM FACILITIES

Toilet rooms opening directly into food preparation, utensil washing, dining or storage areas shall be completely enclosed and shall have tight-fitting, selfclosing, solid doors, which shall be closed except during cleaning or maintenance, except as provided by law.

SECTION SOURCES

International Building Code. Falls Church, VA: International Code Council, 2006

The following section of this book discusses the requirements set down by the International Code Council (IBC 2006) that involves methods of egress as well as requirements established by the Americans with Disabilities Act (2004). These regulations are vitally important to this project as they help to make buildings safe by establishing minimum requirements as well as allowing for the building to be functional for all people. Items set forth in this section include the maximum distance egress paths can be from another, how large these methods of egress must be, and the amount of space needed under a counter in order for an occupant in wheelchair to use that counter.

building code + zoningbuilding code + zoningADA + egress requirements




precedent studies + programsite research + analysis2building code + zoning2building code + zoning

ADA + egress requirements2ADA + egress requirementsbuilding code + zoning

ADA + egress requirementsbuilding code + zoning2building code + zoning

ADA + egress requirementsbuilding code + zoning








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EXIT PASSAGEWAYS (IBC SECTION 1023)

1: Similar to corridors in exit access but have more restrictions placed on their use – no purpose other than as means of egress – used for horizontal portions of exits

Can have no other openings

44” minimum width for typical exit passageways

Doors cannot project more than 7” when open or reduce width off passageway by half

EXIT DESIGN

Exits must be continuous from point of entry from exit access to exit discharge

Travel distance in exits is not limited

EXIT PASSAGEWAY LOCATION

1


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2 29

EXIT DISCHARGE (IBC SECTION 1027)

At grade or provide direct access to grade

Cannot re-enter the building

2: Exit discharge components must be separated from adjoining property lines by 10’ minimum and from other buildings on the same lot

EXIT STAIRS (IBC SECTION 1026)

Must be open on one side with aggregate open area of 35 sq ft minimum at each floor level and landing

Opening minimum of 42” above walking surface and must face yards, courts, or public ways

EXIT DISCHARGE LOCATION

EXIT DISCHARGE SETBACKS

EGRESS

2


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EXIT ENCLOSURES (IBC SECTION 1022)

All interior exit stairways must be enclosed (IBC SECTION 1022.1)

1: Exit enclosure terminates at an exit discharge or public way

Exit passageway must be separated from the enclosure by a fire barrier or horizontal assembly (IBC SECTION 1022.2)

2: Elevators cannot open into an exit passageway (IBC SECTION 1022.3)

3: Egress stairs at perimeter can be unprotected – stairwell walls flush with the enclosure do not need to be rated if the angle between the walls is greater than 180 degrees

4: If angle is less than 180 degrees, the exterior wall must be rated 1 hour with ¾ hour opening protectives within 10’ of the enclosure (IBC SECTION 1022.6)

Stairs in the exit enclosure can’t extend below the level of discharge unless an approved barrier is provided to keep occupants from going down below the level of discharge (IBC SECTION 1022.7)

EXIT TERMINOLOGY

STAIRWELL WALL FIRE RATINGS

12

3

4


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2 31

EXIT ACCESS

All exits must be obvious and arranged for easy use (IBC SECTION 1015.2)

5: When 2 exits are needed, they must be placed half distance of the diagonal dimension of space – measure to center line of doorway 6: Measurements can go outside the building With 1 hour fire-rated corridor, exit separation is measured along the direct exit path 7: With 3 exits, 2 exits must comply with separation requirements and third can be a reasonable distance if one should get blocked

Exit access travel distance measured from most remote point in space to entrance of an exit along the natural and unobscured path (IBC SECTION 1016.1)

Usually allowable travel distance is 200’ without sprinklers and 250’-300’ with sprinklers

5

6

7

EXIT LOCATIONS

THREE-EXIT LOCATIONS

EGRESS


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MAINTAINING EGRESS WIDTH (IBC SECTION 1003)

Any objects obstructing or projecting in the means of egress shall not decrease the required width of the means of egress

1: Where obstructions or projections occur, additional width is needed to maintain the required egress width

EGRESS WIDTH (IBC SECTION 1005)

2: Door should project a maxiumum of 7” into required width

3: Opening of door should not reduce required width by more than one-half

4: Doors must be recessed along narrow corridors

5: Door allowed 7” maximum projection due to recession

6: Nonstructural provision can project into corridor maximum of 1-1/2”

1

2

3

4

5required egress

width

required egress width

6

DOOR AND CORRIDOR DIMENSIONS


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FLOOR TO FLOOR EGRESS

7: Egress paths from floor to floor must not decrease. Assuming A, B, C, and D are approximately of equal size and occupant load, egress path does not have to increase as long as the exit capacity does not decrease in the direction of egress travel. The occupants of the floor below are assumed to exit that level before those behind them get to same point in the egress system (IBC SECTION 1004.4)

MEZZANINE EGRESS 8: Occupants from a mezzanine must pass through the floor below to get to a common set of exit paths and thus are added to the occupant load (IBC SECTION 1004.6)

EGRESS

7

8

EGRESS DIAGRAMS


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MULTIPLE OCCUPANCIES

1: When different occupancies share common egress paths, the most stringent requirements for each occupancy will govern the means of egress system (IBC SECTION 1004.9)

2: Assuming Group B occupancy contains an occupant load greater than 50, at least two means of egress are required (IBC SECTION 1004.9)

Note: Outdoor areas, such as dining patios behind restaurants, are to be included in occupant-load calculations and provided with exits. When it can be anticipated that the occupants of an outdoor area would be in addition to those occupants inside the building, this occupant load must be added to the egress-capacity calculations (IBC SECTION 1004.8)

MERGING EGRESS PATHS

3: When egress paths merge, the capacity of the egress paths serves both tributary areas, and the paths shall not decrease in the direction of egress travel (IBC SECTION 1004.4)

EGRESS PATH DIAGRAMS

1

3

2


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AISLES (IBC SECTION 1017)

Any occupied portions of an exit access must be unobstructed

4: Minimum of 12” wide and increase by ½” per foot of aisle access travel beyond 12” from the aisle

5: Minimum dimension doesn’t apply to tables of 4 or less where aisle access is less than 6’ away

6: Length of travel in an aisle accessway is limited to 30’ before a choice of two or more paths of egress

7: Chairs must be given 19” of space which must be allotted in the aisle space

8: Fixed seats can be measured from the back (IBC SECTION 1017.4)

9: Aisle accessways lead to aisles

4

5

6

7

8

9AISLE MEASUREMENTS

EGRESS


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AISLES (IBC SECTION 1017)

1: Doors cannot reduce the aisle width by greater than half

2: May not reduce aisle width by greater than 7” when open

Rails and trims cannot protrude more than 1-½”

3: Aisles Groups M and B must be a minimum of 36” (IBC SECTION 1017.2)

Aisles in nonpublic areas with less than 50 occupants and not accessible can be 28” wide (IBC SECTION 1017.2)

1

2

3

AISLE ACCESS MEASUREMENTS


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CORRIDORS (IBC SECTION 1018)

Enclosed exit access component that provides a path of egress to an exit

Usually 1 hour fire resistance rating

4: 20’ limit for a dead end corridor – exception of 50’ with sprinklers – don’t apply with only one exit

5: Not limited in length when 2-½ times the least width of the dead end (IBC SECTION 1018.4)

Corridors cannot be part of an air-supply or return system (IBC SECTION 1018.5) Can be used for make-up air exhaust for toilet rooms, dressing rooms, janitor’s closet Corridors cannot be interrupted by intervening rooms (except foyers, lobbies, or reception rooms with same fire rating) (IBC 1 SECTION 1018.6)

Elevator lobbies off corridors not considered dead-end when width exceeds 2-½ times their depth

CORRIDOR LENGTHS BASED ON OCCUPANCY

DEAD END CORRIDOR DIMENSIONS

4 5

EGRESS


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ACCESSIBLE MEANS OF EGRESS (IBC SECTION 1007)

Exterior areas for assisted rescue have the same space requirements for wheel chairs as for area of refuge (IBC SECTION 1007.7)

1: Exterior areas must be open to outside air and be separated by walls of 1-hour construction with ¾-hour doors

2: The protection must extend beyond the area laterally and vertically for 10’ (IBC SECTION 1007.8)

3: Two-way communication systems are to be provided either at the elevator level (IBC SECTION 1007.8) or at the area of refuge (IBC SECTION 1007.6.3). Must be visual and audible

1 2

3

ACCESSIBLE EGRESS DIAGRAM


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ACCESSIBLE MEANS OF EGRESS (IBC SECTION 1007)

One accessible means of egress is to be provided by elevator with standby power and signal devices for buildings with four or more stories

4: Stairways must be at least 48” wide between handrails. (Not required for exit stairways) (IBC SECTION 1007.3)

5: Area of refuge must be in a stairway or have direct access to an enclosed stairway or to an elevator with emergency power (IBC SECTION 1007.6)

Area of refuge must not reduce egress width

6: The area of refuge must provide 30” x 48” wheelchair space for each 200 occupants of the space served

ILLUMINATION (IBC SECTION 1006.2)

7: Illumination level for means of egress be not less than 1 foot-candle at the walking surface level

EGRESS

5

4

7

6

AREA OF REFUGE & ILLUMINATION DIAGRAM


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TREADS AND LANDINGS (IBC SECTION 1009.3)

1: Treads shall have a minimum depth of 11”

2: Stairways must have landings at the top and bottom, and at changes in direction

3: Landings are to have a width no less than that of the stairway they serve, and a minimum length equal to the width of the stairway

Landings serving a straight-run stairway, even if the stair width exceeds 48”, need not be greater than 48”

A single flight of stairs may not exceed 12’ in vertical rise between floors or landings (intermediate landings are required when rise exceeds 12’)

RISER SPECIFICATIONS(IBC SECTION 1009.3.3)

4: Risers shall have a minimum height of 4” and a maximum height of 7”

5: Non-accessible paths may be open (opening may not allow a 4” sphere in diameter to pass through)

3

1

2

4

5

LANDING DIMENSIONS

STAIR DIMENSIONS

RISER OPENING DIMENSION


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2 41

STAIRWAYS (IBC SECTION 1009)

4: Stairway width must be at least 44”, unless occupant load is less than 50. This allows for a minimum width of 36” (IBC SECTION 1009.1)

5: Must have at least 80” of headroom at any point

RISER SPECIFICATIONS(IBC SECTION 1009.3.3)

Must be closed on accessible egress paths

Nosings and projections8: 1/2” bevel maximum9: 1/2” radius maximum10: 1-1/4” projection maximum11: 30 degree maximum

4

5

8

9

10

11

EGRESS

5

STAIR NOSING DIMENSIONS

HEADROOM ON STAIRS

STAIR WIDTH DIMENSION


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ENCLOSURES UNDER STAIRS(IBC SECTION 1009.6.3)

Enclosed usable space under stairs should be protected with 1-hour fire-resistance-rated construction

These requirements apply only when the usable space under the stairway itself is enclosed

ROOF ACCESS

Buildings four or more stories in height must have at least one stairway that extends to the roof unless the roof is sloped at more than a 4-in-12 pitch (IBC SECTION 1009.13)

CIRCULAR STAIRS (IBC SECTION 1009.4)

CURVED AND WINDING STAIRS

1: The smaller radius of the stairway must be no less than twice the width of the stair way

2: The treads shall be no less than 10” at the narrow end, and not less than 11“ when measured at a point 12” from the narrower end of the tread

1

2

STAIR ENCLOSURES

CIRCULAR STAIR DIMENSIONS


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2 43

CIRCULAR STAIRS (IBC SECTION 1009.4)

SPIRAL STAIRS

Spiral stairs may be used in spaces of 250 sf in area or less, and serving a maximum of 5 occupants

3: Treads shall be no less than 7-½” at a point 12” from the narrow end

4: Minimum width of stairway is 26”

5: Risers of a spiral stair shall have a height sufficient to provide a minimum headroom of 78”

6: Also, risers may not be more than 9-½” in height

EGRESS

3

4

5

6

SPIRAL STAIR DIMENSIONS


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EGRESS DOORS (IBC SECTION 1008)

To provide minimum opening clearance, doors should always be 3’-0” x 6’-8”

Egress doors should be side hinged

For occupant loads of more than 50 or of high-hazard, swing in direction of exit travel (IBC SECTION 1008.1.2)

1: Height is no less than 80”

2: Minimum clear width of 32” measured from the face of the door to the stop when door is open 90 degrees

1

2

EGRESS DOOR DIMENSIONS


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2 45

LANDINGS (IBC SECTION 1008)

There should be a landing or floor on each side of a door with the same elevations (IBC SECTION 1008.1.5)

3: Width no less than that of the stairway or the door, whichever is largest (IBC SECTION 1008.1.6)

4: Open doors should not reduce required width of landing by more than 7”

5: Minimum length of 44” in direction of travel

6: For occupant groups of 50 or more, the door in any position must not reduce the required width to less than half

7: Doors in series must be 48” apart, plus the swing of the door (IBC SECTION 1008.1.7)

EGRESS

3

4

5

6

7

LANDING DIMENSIONS


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CEILING HEIGHT (IBC SECTION 1003.2)

1: 7’-6” minimum ceiling height requirement

2: Egress areas above and below mezzanine floors are to have clear heights of at least 7’ (IBC SECTION 505.1)

3: Maximum of 50% of the ceiling area of egress may be reduced to an 80” height by protruding objects

PROTRUDING OBJECTS (IBC SECTION 1003.3)

4: Door closers and stops may not reduce headroom to less than 78”

5: Barriers to protect visually impaired persons must be provided where vertical clearance is less than 80”

6: Barriers cannot exceed 27” above the floor

7: Also due to protecting the visually impaired, structural elements, fixtures and furnishings may not project horizontally more than 4” between heights of 27” to 80”

12

3

4

5

6

7

DOOR HEIGHT

PROTRUDING OBJECT DIMENSIONSCEILING HEIGHT DIMENSIONS


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2 47

LOCKS AND LATCHES (IBC SECTION 1008.1.9)

Egress doors should be readily operable from egress side without the use of a key or special knowledge or effort

Requires no more than one operation.

8: Doors must be accessible without pinching or grasping the hardware. Lever handles meet these criteria (IBC SECTION 1001.8.1)

9: Door handles, pulls, locks, and other operating hardware are to be installed 34” to 48” above the finished floor

EGRESS

8

9

DOOR HARDWARE SPECIFICATIONS


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PANIC HARDWARE (IBC SECTION 1008.1.10)

Required in Group A or E occupancies having occupant load of 50 or more and in Group H occupancies with any occupant load

1: Designed to open the door if person is pressed against it. It is always used in conjunction with doors opening in the direction of egress

2: Discharge door at the end of the path of egress may be locked on the exterior side

3: Discharge door must be openable from the egress side.

2 3

1

PANIC HARDWARE SPECIFICATIONS

DISCHARGE DOOR SPECIFICATIONS


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2 49

ACCESSIBLE RAMPS (ADA SECTION 405)

4: Rise 30” maximum (ADA SECTION 405.6)

5: Minimum head room 80”

6: Running slope no steeper than 1:12 (ADA SECTION 405.2)

36” clear width minimum between handrails (ADA SECTION 405.5)

60” minimum length of ramp landings, 60”x60” minimum for change in direction of landings (ADA SECTION 405.7)

Ramps with a rise greater than 6” need handrails (ADA SECTION 405.8)

Width of ramp in egress no less than width of corridor - 36”-44” typical

Ramps need handrails on both sides if rise is greater than 6”

EGRESS

4 6

5

RAMP DIMENSIONS


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RAMP LANDINGS

1: Landings at top and bottom of ramps - also needed with a change in direction

2: Landing width must be the same as that of any adjoining ramps

3: 60” minimum length of landings

4: Landings with a change in direction must be a minimum of 60” x 60”

Landings can have 1:48 slope for drainage

5: Doors opening onto landings cannot reduce clear width to less than 42”

1

2

3

4

5

RAMP LANDING DIMENSIONSEGRESS


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2 51

ROUTES

6: An accessible path of travel is to be provided from accessible entrances to each portion of the building. If only one route is provided it may not pass through a kitchen or service space

Accessible routes are to be provided at site arrival points: street, parking, public transportation stops, etc

An accessible route is continuous and unobstructed. Any accessible path for a person with disabilities must not cut them off from the spaces they have a right to use

The “path of travel” must extend to the edge of the project site

ACCESSIBLE PATHS

ACCESSIBLE ROUTES

6


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ENTRY WAYS

1: When a service entrance is the only entry to a building it must be accessible

2: Entrances to tenant spaces need to be accessible because accessible entries are already provided into the building

3: This entry may not need to be accessible if 60% of the other entrances are accessible. If a building has a maximum of two entries then both must be accessible

AREAS TO CONSIDER

Mezzanines and similar multilevel spaces must be connected to an accessible route unless they are under 3,000 sf in area, but in general all spaces should be accessible

Individual work stations are not required to be accessible but must be on an accessible route

Raised areas with limited access such as elevator pits, crawl spaces, etc. are not required to be accessible

ACCESSIBLE PATHS

1

2

3

ACCESSIBLE ENTRANCES


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ELEVATORS


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ACCESSIBLE DOORS (ADA SECTION 404)

Revolving doors are not an accessible route (ADA SECTION 404.2.1)

32” minimum clear width (ADA 404.2.3)

Door hardware 34” minimum and 48” maximum height above finish floor (ADA SECTION 404.2.7)

DOORS

DOOR CLEARANCE DIMENSIONS


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CLEAR FLOOR AND GROUND SPACE (ADA SECTION 305)

Clear floor space minimum of 30”x48” (ADA SECTION 305.3)

One full unobstructed side of clear floor space must adjoin an accessible route or another clear floor space (ADA SECTION 305.6)

Alcoves 36” wide minimum where depth exceeds 24” (ADA SECTION 305.7.1)

Alcoves 60” wide where depth exceeds 15” (ADA SECTION 305.7.2)

CLEARANCES

48” min

60” min

36” min

30”

min

X >

15”

X >

24”

CLEAR FLOOR SPACE DIMENSIONS

FORWARD ALCOVE DIMENSIONS SIDE ALCOVE DIMENSIONS


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elevation

elevation

plan

plan

25” max

17”-25”

30”

min

30”

min

9” min

9”

27”

min

11” min

6” max

KNEE AND TOE CLEARANCE (ADA SECTION 306)

25” maximum depth of toe clearance under an element – 17” minimum depth under element – 9” above finish floor – 30” minimum width of element itself (ADA SECTION 306.2)

27” minimum height of knee clearance – 30” minimum width – 8” minimum depth (ADA SECTION 306.3)

KNEE CLEARANCE DIMENSIONS

TOE CLEARANCE DIMENSIONS


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TURNING SPACES (ADA SECTION 304)

60” diameter minimum circular turning space (ADA SECTION 304.3.1)

T-shape space should have minimum 60” wide arms and 36” wide base – arms must be clear of obstructions 12” minimum in each direction (ADA SECTION 304.3.2)

Doors swing into turning spaces (ADA SECTION 304.4)

WALKING SURFACES (ADA SECTION 403)

Clear width 36” minimum (ADA SECTION 403.5.1)

With 180 degree turn around an element less than 48” wide and clear width 42” minimum approaching turn, 48” minimum width at turn and 42” minimum width leaving turn (ADA SECTION 403.5.2)

60” x 60” minimum passing space (ADA SECTION 403.5.3)

CLEARANCES

48” min

24” max24” max

60” min

36” min

12” min

42” min 42” min 36” min

X < 48X < 48

180 degree turn 180 degree turn (exception)

36” min

12” min

24” min

36”

min

32”

min

36”

min

60”

min

60”

min

48”

min

CLEAR WIDTH DIMENSIONS

T-TURN DIMENSIONS TURN AROUND DIMENSIONS


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WATER CLOSET DIMENSIONS

SIDE GRAB BAR

REAR GRAB BAR

15”

min

15”

min

48”

max

48”

max

48”

max

48”

max

10” max 10” max > 10”-24” max

> 20”-25” max20” max

44”

max

46”

max

REACH RANGES (ADA SECTION 308)

Forward reach 48” maximum height and 15” minimum height when unobstructed (ADA SECTION 308.2.1)

Reach over forward obstruction 20”-25” maximum depth – 48” high reach for 20” depth of obstruction and 44” high reach if obstruction over 20” deep (ADA SECTION 308.2.2)

48” high unobstructed side reach and 15” minimum – obstruction allowed between ground space and element with 10” maximum depth (ADA SECTION 308.3.1)

With parallel approach, 34” maximum obstruction height and 24” depth – high side reach 48” maximum height for 10” depth and 46” high reach over 10” of depth (ADA SECTION 308.3.2)

UNOBSTRUCTED FORWARD REACH

UNOBSTRUCTED SIDE REACH

OBSTRUCTED FORWARD REACH

OBSTRUCTED SIDE REACH

CLEARANCES


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TOILET AND BATHING ROOMS (ADA SECTION 603)

Doors cannot swing into the clear floor space or clearance for fixtures (ADA SECTION 603.2.3)

Mirrors 40” maximum above the finish floor from the bottom edge of the reflecting surface (ADA SECTION 603.3)

Shelves 40”-48” above floor (ADA SECTION 603.4)

WATER CLOSETS (ADA SECTION 604)

Grab bars must be on side wall and rear wall (ADA SECTION 604.5)

Side bar 42” long minimum located 12” maximum from rear wall and extending 54” minimum from rear wall

36” long rear bar with 12” minimum extent from centerline of toilet on one side and 24” on the other side

LAVATORIES (ADA SECTION 606)

34” maximum height above floor (ADA SECTION 606.3)

BATHROOMS

WATER CLOSET DIMENSIONS DISPENSER LOCATIONS

URINAL DIMENSIONSSIDE GRAB BAR

REAR GRAB BAR COMPARTMENT DIMENSIONS


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KITCHEN CENTERS SINK CENTER1: 24”-36” counter space on either side

REFRIGERATOR CENTER2: 15” minimum counter space on latch side of refrigerator

RANGE CENTER3: 18”-24” counter space on either side

14” minimum clearance between center of front eye and edge of counter

36”-42” between range and sink, refrigerator, or wall oven

COUNTERS

4: 18” minimum clearance between counter overhead cabinet

5: 36” typical counter height

6: 24” typical counter depth

7: 3” toe space

1

2

3

4

5

6

7

KITCHEN CENTER LOCATIONS


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ACCESSIBLE KITCHENS 8: 5’ minimum width in U-shaped kitchens

9: 4’ minimum width in single wall kitchens

10: 4’ minimum width in parallel wall kitchens

11: 5’ minimum width between counter and island in L-shaped kitchens

KITCHENS

8

9

10

11

U-SHAPED KITCHEN

SINGLE WALL KITCHEN

L-SHAPED KITCHEN

PARALLEL WALL KITCHEN


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ACCESSIBLE KITCHENS 1: 30” x 48” minimum clear floor space at sinks, work surfaces, and appliances

2: Floor space can extend 19” under sink, work surfaces, and appliances

3: At least one shelf in cabinets should be 48” above floor

4: 6-1/2” maximum depth of sink bowl

5: Rim of sink and adjacent counter should be adjustable at 28”-36” high or fixed at 34”

1

2

3

4

5

ACCESSIBLE SINK DIMENSIONS


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ACCESSIBLE KITCHENS (ADA SECTION 804) 6: 60” diameter turning space needed for wheelchairs

One 30” wide minimum work surface required (ADA SECTION 804.3)

Kitchen work surface 34” maximum above floor (ADA SECTION 804.3.2)

7: If an adjustable surface is used, can range 28”-36” height and usually 36“ deep

Clear floor space needed adjacent to dishwasher – open door can’t obstruct the clear floor space for the dishwasher or sink (ADA SECTION 804.6.3)

Knee and toe clearance needed at the range – underside should be insulated (ADA SECTION 804.6.4)

Side door ovens need a work surface adjacent to the latch side of the door (ADA SECTION 804.6.5.1)

Bottom hinged door oven needs work surface adjacent to one side (ADA SECTION 804.6.5.2)

KITCHENS

6

7

KITCHEN TURNING SPACE

ADJUSTABLE COUNTER HEIGHT


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SEATING WHEN DINING

1: If counters are the only provided dining surface than the height of the counter must not exceed 34” in height, and a 60” section of the counter must be made accessible

Where tables and seating are built-in at least 5% of the total must be accessible

Dining areas are to be accessible for the total floor area allotted for table and seating except for mezzanine areas that contains less than 25% of the total area

OTHER ACCESSIBLE FACILITIES

Where single toilet facilities occur, at least 50% of those facilities must be accessible

5% of sinks must be accessible, except for service sinks

50% of drinking fountains must be accessible

Rooms containing vending and machines must be made accessible

SPECIAL OCCUPANCIES

1

COUNTER & SEATING DIMENSIONS


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ASSEMBLY REQUIREMENTS (IBC SECTION 1028)

2: Second means of egress is required in addition to the main exit of an assembly space. The exit must support half of the total occupant capacity.

3: A main exit is only required for 300+ occupants within an assembly space, but a main exit provides additional safety in the case of an emergency

4: Balconies having an occupant load of 50 or more are to have two means of egress, from each side of the balcony, with one means of egress leading directly to an exit

If an assembly space has a main exit it should be on a public way or have access to a path at least 10’ wide leading to a street or public way

WHEELCHAIR SPACES

36” wide minimum - 33” if two wheelchair spaces side by side (ADA SECTION 802.1.2)

48” wide minimum if entered from the front or rear - 60” depth if entered from side (ADA SECTION 802.1.3)

AREAS OF ASSEMBLY

direct to exit

public way

(a)front or rear

entry

(a)single space

(b)two spaces

(b)sideentry

2

3

4

ASSEMBLY EGRESS WHEELCHAIR SPACE DIMENSIONS

SECTION SOURCES

Americans with Disabilities Act and Architectural Barriers Act Accessibility Guidelines. Washington, D.C.: United States Access Board, 2004. Print.

Ching, Frank. Building Construction Illustrated. Hoboken, NJ: John Wiley & Sons, 2008. Print.Ching, Frank, and Steven R. Winkel. Building Codes Illustrated. New York: Wiley. 2003. Print.International Building Code. Falls Church, VA: International Code Council, 2006. Print.

In order to understand the physical and social conditions of the site, several aspects of it were documented and analyzed. Areas of analysis helped not only to determine what types of passive strategies are appropriate for the project but also begin to suggest ideas involving materials and the placement of entrances.




site inventory + analysisprecedent studies + program

site inventory + analysisprecedent studies + program

site inventory + analysis3building code + zoning3building code + zoningADA + egress requirements3ADA + egress requirements


building code + zoning3building code + zoningADA + egress requirements

building code + zoning

site inventory + analysis3site inventory + analysisADA + egress requirements

site inventory + analysisADA + egress requirements3ADA + egress requirements

site inventory + analysisADA + egress requirements

precedent studies + program3precedent studies + programsite inventory + analysis

precedent studies + programsite inventory + analysis3site inventory + analysis

precedent studies + programsite inventory + analysis


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CLIMATE | PRECIPITATION



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3 71

7

6

5

4

3

2

1

0NU

MB

ER O

F D

ECLA

RA

TIO

NS

1950 1960 1970 1980 1990 2000 2010

RECORDED YEARS

DISASTER RATE IN TN (1963 - 2011)

131 DECLARATIONS OF DISASTER IN TN (1963 - 2011)

333Severe Storms: 40333333Straightline Winds: 433Straightline Winds: 433High Winds: 733High Winds: 7333Building fires: 633Building fires: 63Heavy Rains: 3Heavy Rains: 3Floods: 41

Flash Floods: 2

Ice Storms: 6

Tornadoes: 21

Hurricane Evacuations: 1

sources | http://www.fema.gov/news/disasters_state.fema?id=47 333TENNESSEE DISASTERS

FLOODING


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LAND WATER TO RATIO IN SHELBY COUNTY

96.29%IMPACT + PROBABILITY OF FLOODING

> 1,000500 - 1,000200 - 500 100 - 20050 - 10010 - 50

500,000 - 927,644200,000 - 499,999100,000 - 199,999 25,000 - 99,9995,077 - 24,999

FLO

OD

CR

EST

(FT)

RECORDED YEARS

25

20

30

35

40

45

50

1937

1943

1949

1961

1967

1979

1985

1991

1997

1955

1973

2003

HISTORICAL CRESTS FOR MS RIVER AT MEMPHIS

2009

400300200100

0

Site

Water depth: ~20ft.

WEST SECTION SHOWING BUFFERS

Population per countyAR (Years)


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3 73

SPRING - SUMMER FALL - WINTER

STORM DIRECTION + EXPOSURE NUMBER + IMPACT OF TORNADOES IN SHELBY CO.

WEST SECTION SHOWING BUFFERS

400

300

200

100

0

YEARS

1950 19603197330133983399033200033201330330

35

25

20

15

10

5

0NU

MB

ER T

OR

NA

DO

ESN

UM

BER

OF

INJU

RIE

S

333*ICB 2009 1609.1 p. 315 Buildings, structures and parts thereof shall be designed to withstand the minimum wind loads prescribed herein. Decreases in wind loads shall not be made for the effect of shielding by any other structures.

TORNADOES

Buildings can provide a buffer against strong winds*

Site301301301301301301301301301301301301


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EARTHQUAKE ZONES + IMPACT

Major Area of Impact

New Madrid Faultline

Wabash Valley Faultline

Shelby County Earthquakes Seismic Zone Three (3)

Seismic Zone Two (2)

Site

MISSOURI

KENTUCKY

TENNESSEE

ARKANSAS

EARTHQUAKES


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SOIL TEXTURE IN MEMPHIS, TN

Silt = earthy matter, fine sand, or the like carried by moving or running water and deposited as a sediment

Sand = the more or less fine debris of rocks, consisting of small, loose grains

Water Table = the planar, underground surface beneath which earth materials, as soil or rock, are saturated with water

Note: Liquefaction, a temporary change f rom solid to liquid, is of particular concern in the Memphis area because of its risk of seismic activity.

SHALLOW FOUNDATION TYPES

DEEP FOUNDATION TYPES

Slab on grade

Footings• Strip • Column • Wood post • Steel • Reinforced concrete• Stepped • Cantilever• Combined

Piles• Timber • Composite • H-piles• Pipe • Precast concrete• Cast-in-place concrete• Cased • Uncased • Pedestal • Micropiles

• Cast-in-place concrete• Plain concrete• Reinforced concrete• Socketed• Rock

Foundation walls• Concrete• Concrete masonry 3Timber H-pile Pipe Concrete

CasedU ncased Micropiles

FOUNDATIONS + SOIL

Caissons

dU


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AGE DEMOGRAPHICS (MEMPHIS)

under 5 50,396 7.7% 5-14 102,767 15.8% 15-24 98,593 15.2% 25-34 102,417 5.8%

35-44 97,060 14.9% 45-54 80,832 12.4% 55-64 47,009 7.2% 65-74 36,730 5.7% 75+ 34,296 5.3%

ETHNICITY DEMOGRAPHICS (MEMPHIS) african american 63.3%caucasian 29.4%hispanic/latino 6.5%asian 1.6% multiple races 1.4% native american 0.2%

ASCRIBED DEMOGRAPHICS

zach carnegie trey symington

assignment 1 | 01.18.12professors gregory + herrmann


SITE RESEARCH + ANALYSIS

ASCRIBEDDEMOGRAPHICS

AGEDEMOGRAPHICS (MEMPHIS)

YEARS # of peopleunder 55-1415-2425-3435-4445-5455-6465-7475+

ETHNICITYDEMOGRAPHICS (MEMPHIS)

RACEafrican americancaucasianhispanic/latinoasianmultiple racesnative american


sources |http://upload.wikimedia.org/wikipedia/en/0/05/Tennessee_population_map.png | http://quickfacts.census.gov/qfd/states/47/4748000.html

HIERARCHY OF GENDER DEMOGRAPHICSRANGE: FROM U.S. TO SITE ZIP CODE 38103

50,396 7.7%102,767 15.8%98,593 15.2%102,417 15.8%97,060 14.9%80,832 12.4%47,009 7.2%36,730 5.7%34,296 5.3%

63.3%29.4%6.5%1.6%1.4%0.2%

N0

5 mi.

124 jefferson avenuesite

MEMPHIS AREA | POPULATION DENSITY BY NEIGHBORHOOD

highestpopulation

U.S. Tennessee Memphis

50%

site zip: 38103

men

women

lowestpopulation

MS RIVER

63.3%29.4%

6.5%

1.6% 1.4% 0.2%

7.7%15.8%

15.8%

15.2%

14.9%

12.4%

7.2%5.7%

5.3%


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3 77

ACHIEVED DEMOGRAPHICS

SHELBY COUNTY HOUSEHOLDS BY INCOME

$0 - $15,000 53,406 15.4%$15,000 - $24,999 39,706 11.5%$25,000 - $34,999 40,851 1.8%$35,000 - $49,999 49,548 14.3%$50,000 - $74,999 60,856 17.5%$75,000 - $99,999 37,294 10.8%$100,000 - $149,999 36,637 10.6%$150,000 + 28,450 8.2%

EDUCATION OBTAINED

grade k-8 4.7%grade 9-12 9.3%high school 29.0%some college 23.2%associates 5.8%bachelor 17.5%graduate 10.6%

SHELBY COUNTY EMPLOYMENT

total employees 525,809blue collar 149,476 36.6%white collar 258,805 63.4%

N0

5 mi.



sources | http://www.city-data.com/us-cities/The-South/Memphis-Population-Profile.html | Shelby_County_Demographics.pdf http://www.neighborhoodscout.com/tn/memphis/

MEMPHIS AREA | HOUSE VALUE BY NEIGHBORHOOD

highestvalue

lowestvalue

30%

zach carnegie trey symington




ACHIEVEDDEMOGRAPHICS

SHELBY COUNTY HOUSEHOLDS BY INCOME

$0 - $15,000$15,000 - $24,999$25,000 - $34,999$35,000 - $49,999$50,000 - $74,999$75,000 - $99,999$100,000 - $149,999$150,000 +

EDUCATION OBTAINED

grade k-8

grade 9-12

high school

some college

associates

bachelor

graduate

SHELBY COUNTY EMPLOYMENT

Total EmployeesBlue CollarWhite Collar

525,809149,47 6 36.6%258,805 63.4%

53,406 15.4%39,706 11.5%40,851 11.8%49,548 14.3%60,856 17.5%37,294 10.8%36,637 10.6%28,450 8.2%

4.7%

9.3%

29.0%

23.2%

5.8%

17.5%

10.6%

MS RIVER

15.4%

11.5%

11.8%

14.3%17.5%

10.8%

10.6%

8.2%

36.6% 63.4%

30%


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.

Memphis’s annual violent crime averag-es to 12,947 incidents. Property crimes in Memphis total 54,130.

Memphis crime index is 2, with 100 be-ing the safest. This means that Memphis is safer than 2% of U.S. cities. Memphis averages 160 crimes per square mile. The national median is 41.8 crimes per square mile.

The chances of falling victim to a violent crime in Memphis are 1 in 52, while the chance are 1 in 134 in the state of Ten-nessee. The chances of being a victim of property crime in Memphis are 1 in 12 and 1 in 23 in Tennessee.

MEMPHIS’S RANKING AMONG U.S. CITIES WITH POPULATIONS GREATER THAN 250,000 (74 CITIES)

Violent Crime 3rdMurder 20thRape 12thRobbery 14thAssault 3rdProperty Crime 4thBurglary 5thLarceny-theft 8thMotor-vehicle theft 22nd

zach carnegietrey symington




CRIMEDEMOGRAPHICS

Memphis’ average annual violent crime total of 12,947 incidents. Property crimes in Memphis total 54,130.

Memphis’ crime index is 2 (100) being the safest. This means that Memphis is safer than 2% of U.S. cities. Memphis averages 160 crimes per square mile. The national median is 41.8 crimes per square mile.

The chances of falling victim to a violent crime in Memphis are 1 in 52, while the chances are 1 in 134 in the state of Tennessee. The chances of being a victim of property crime in Memphis is 1 in 12, and is 1 in 23 in Tennessee.

MEMPHIS‘ RANKING AMONG U.S. CITIES WITH POPULATIONS GREATER THAN 250,000(74 cities)

Violent CrimeMurderRapeRobberyAssaultProperty CrimeBurglaryLarceny-theftMotor-vehicle theft


sources | http://www.neighborhoodscout.com/tn/memphis/crime/ | http://en.wikipedia.org/wiki/United_States_cities_by_crime_rate http://homes.point2.com/Neighborhood/US/Tennessee/Shelby-County/Memphis/.aspx

MEMPHIS AREA | CRIME RATES BY NEIGHBORHOOD

N0

5 mi.

safest

mostdangerous

3rd20th12th14th3rd4th5th8th22nd

LIKELIHOOD OF CRIME COMPARED TO NATIONAL AVERAGE

violent crime

nationalaveragedatum

250%

murder


raperobbery

assaultproperty

burglarylarceny

car theft

MS RIVER


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N0

300 ft.

COURT SQUARE

BUILDINGS NEAR SITE

1 Easy-Way Food Store2 Lowenstein and Brothers Building3 Lincoln American Tower4 Court Annex 25 Old TN Club6 Exchange Building7 Blue Plate Cafe8 Dr. D.T. Porter Building

chelsea pierceassignment 1 | 01.20.12

professors gregory + herrmannarc 3546 | spring 2012


COURT SQUARE

sources | http://www.commercialappeal.com | http://www.city-data.com/memphis.html

1

2

3 4

5

6

78

Easy-Way Food StoreLowenstein and Brothers BuildingLincoln American TowerCourt Annex 2Old TN ClubExchange BuildingBlue Plate CafeDr. D.T. Porter Building

BUILDINGS NEAR SITE

2

3

33333124 JEFFERSON AVENUESITE

MADISON AVENUE

2nd STREET

FRONT STREET

COURT AVENUE

MAIN STREET

JEFFERSON AVENUE

N0

1/4 mi.


12345678

1 2 3 4 5 6 7 8

The buildings denoted here are historically important to this area in both a culturalsense as well as a vernacular sense. The use of masonry and other materialsis important to decide on when figuring out what is appropriate for a buildingon the site chosen.


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VERNACULARTIMELINE REFERENCES


sources | http://ilovememphisblog.com/2011/08/say-cheese-10-locations-for-great-memphis-photo-shoots/ | http://www.burnsland.com | http://www.ontheveryspot.com

1 2 3 4 5

6 7 8 9 10

11 12 13 14 15 16

17 18 19 20 21

Calvary Episcopal ChurchMallory-Neely HouseUniversity of Memphis Law SchoolOld TN ClubTN BreweryDr. D.T. Porter BuildingBeale Street DistrictMadison HotelShelby County CourthouseExchange BuildingSterick BuildingOld Federal Reserve BuildingLincoln American TowerPeabody HotelFirst TN BankMorgan Keegan TowerAutoZone ParkCannon Center for Performing ArtsFedEx ForumGE5 TownhousesCourt Annex 2

123456789101112131415161718192021

BRICK

TERRA COTTA

STONE

GLASS


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N0

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VERNACULAR TIMELINE

LATE 1800’s

1 1844 - Calvary Episcopal Church2 1852 - Mallory-Neely House3 1880 - University of Memphis Law School4 1890 - Old TN Club5 1890 - TN Brewery6 1895 - Dr. D.T. Porter Building

EARLY - MID 1900’s

7 1900 - Beale Street District8 1905 - Madison Hotel9 1909 - Shelby County Courthouse10 1910 - Exchange Building11 1912 - Sterick Building12 1920 - Old Federal Reserve Building13 1925 - Lincoln American Tower14 1925 - Peabody Hotel

MID 1900’s – RECENT

15 1965 - First TN Bank16 1985 - Morgan Keegan Tower17 2000 - AutoZone Park18 2003 - Cannon Center for Performing Arts19 2004 - FedEx Forum20 2005 - GE5 Townhouses21 2006 - Court Annex 2





sources | http://www.memphisheritage.org/cms/index.php?q=node/390 | http://www.schmap.com/memphis/sights_historic 0

1/2 mi.

1

3 6

5

4

28

7

11

12

13

9

10

16

18

1417

19

15

20


BEALE STREET

UNION AVENUE

MADISON AVENUE

2nd STREET

FRONT STREET

POPLAR AVENUE

INTERSTATE 40

MS RIVER

202020191919

77

14141414141414141414141717

15

88 10101010

66 111133333

22

21

66

444441313

16161313

2121212121

11

121212121212999

18181818

mississippi state university |

6

444

8888

777

12

101010

1818

141414141414141414141414141414

151515

202020

212121212121212121124 JEFFERSON AVENUEAVENUEASITE

BEALE STREET

UNION AVENUEAVENUEA

MADISON AVENUEAVENUEA

2nd STREET

FRONT STREET

POPLAR AVENUEAVENUEA

INTERSTATE 40TATE 40TA

MS RIVER55

1212

181818

101010

15

88

6

21

6

42121212121

1414141414141414

77

202020

1844 - Calvary Episcopal Church1852 - Mallory-Neely House1880 - University of Memphis Law School1890 - Old TN Club1890 - TN Brewery1895 - Dr. D.T. Porter Building

1900 - Beale Street District1905 - Madison Hotel1909 - Shelby County Courthouse1910 - Exchange Building1912 - Sterick Building1920 - Old Federal Reserve Building1925 - Lincoln American Tower1925 - Peabody Hotel

1965 - First TN Bank1985 - Morgan Keegan Tower2000 - AutoZone Park2003 - Cannon Center for Performing Arts2004 - FedEx Forum2005 - GE5 Townhouses2006 - Court Annex 2

123

456

7891011121314

15161718

192021

LATE 1800’s

EARLY - MID 1900’s

MID 1900’s - RECENT

VERNACULAR TIMELINE

N


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sources | N0

1/2 mi.


http://www.memphisheritage.org/cms/index.php?q=node/390 | http://www.memphistravel.com

MATERIALSBRICK

TERRA COTTA

STONE

AREAS OF INFLUENCE

GLASS


BEALE STREET

UNION AVENUE

MADISON AVENUE

2nd STREET

FRONT STREET

POPLAR AVENUE

INTERSTATE 40

MS RIVER

N0

1/4 mi

BRICK STONE TERRA COTTA GLASS

AREAS OF INFLUENCE

MATERIALS


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sources | N0

1/2 mi.



BEALE STREET

UNION AVENUE

MADISON AVENUE

2nd STREET

FRONT STREET

POPLAR AVENUE

INTERSTATE 40

MS RIVER

http://www.memphisflyer.com/backissues/issue459/cvr459.htm

VACANCIESBUILDINGS

LAND

N0

1/4 mi

VACANCIES

VACANT BUILDINGS VACANT LAND

1/4 mi


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PARKING

PARKING GARAGES within 0.3 miles wenty-four hour; Monday - Sunday no overnight parking; closed on weekends Parking Lots within 0 miles all are twenty-four; 7 days / week.

APARTMENTS + CONDOS

12 apartments within 0.6 mi 8 one-two bedroom 3 offer studios price range: $475-$1,700 4 one-three bedroom both offer studios price range: $660-$2,3101 condominium within 0.1 mi one-four bedroom studio price range: $85,000 - $215,000 (purchase only)10 apartments off the map 3 Mud Island within 3.0 mi 1-3 bedroom $558-$1,790 3 North of Interstate within 2.0 mi 1-3 bedroom $550-$787 4 Southeast of Interstate in 1.8 mi 3 studio, 1-3 bedroom $315-$900 1 one-two bedroom $439-$697

parking garage parking lot housing

PARKING + HOUSING

salena tewassignment 1 | 01.20.12




parking garageparking lothousing

sources | bestparking.com; courtsquarecenter.com; forrent.com 0

1/2 mi.


N

PARKING + HOUSING

PARKING

PARKING GARAGES within mi twenty-four hour; mon-sun no overnight parking; closed on weekends

PARKING LOTS within mi all are twenty-four; 7 days / wk

APARTMENTS + CONDOS

12 apartments within 0.6 mi 8 one-two bedroom 3 offer studios price range: $475-$1,700 4 one-three bedroom both offer studios price range: $660-$2,310 1 condominum within 0.1 mi one-four bedroom studio price range: $85,000 - $215,000 (purchase only)10 apartments off the map 3 Mud Island within 3.0 mi 1-3 bedroom $558-$1,790 3 North of Interstate within 2.0 mi 1-3 bedroom $550-$787 4 Southeast of Interstate in 1.8 mi 3 studio,1-3 bedroom $315-$900 1 one-two bedroom $439-$679


BEALE STREET

UNION AVENUE

MADISON AVENUE

2nd STREET

FRONT STREET

POPLAR AVENUE

INTERSTATE 40

MS RIVER

N0

1/4 mi


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3 85


BEALE STREET

UNION AVENUE

MADISON AVENUE

2nd STREET

FRONT STREET

POPLAR AVENUE

INTERSTATE 40

MS RIVER salena tewassignment 1 | 01.20.12



COMMUNITY RESOURCES

6 SCHOOLS . . . . . . . . 0.3 mi

6 CHURCHES . . . . . . . 0.5 mi

1 LIBRARY . . . . . . . . . . 0.3 mi Cossit Library

RETAILERS . . . . . . . . . mi famous stores Peabody - mall A Schwab - only original store left on Beale - dry goods store


sources | google earth

A Schwab

school church library shops

elementaryhigh schoolsuniversityU of Memphis: School of LawcollegeConcord Career College

131

1

21111

catholicmethodistpresbyterianlutheranepiscopal

St. Jude’sChildren’s Hospital

0

1/2 mi.

N

Peabody

N0

1/4 mi

COMMUNITY RESOURCES

6 SCHOOLS 0.3 mi. (from site)

1 elementary school3 high schools1 university U of Memphis: School of Law1 college Concord Career College

6 CHURCHES 0.5 mi.2 catholic1 methodist1 presbyterian1 lutheran1 episcopal

1 LIBRARY 0.3 mi.Cossit Library

RETAILERS 0.6 mi.famous stores Peabody -mall A Schwab -only original store left on Beale Street

schoolchurchlibraryshops

1/4 mi


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CIRCULATION

tyler baumannassignment 1 | 01.20.12



CIRCULATION

SURROUNDING AREAS

The main highways that lead into Memphis and some of the surrounding areas include highway 40, interstate 55, and interstate 240.

The site is located in downtown Memphis.

Barlett - about 10 miles from downtown Memphis.

Collierville - about 25 miles from down-town Memphis

Germantown - about 17 miles from down town Memphis.

Southaven - about 9 miles from downtown Memphis

West Memphis - Less than a mile from downtown Memphis.


N0

10 mi.

ARKANSAS

MEMPHIS

MISSISSIPPI RIVER

WEST MEMPHIS

SOUTH HAVEN

BARLETT

GERMANTOWNCOLLIERVILLE

SITE

HIGHWAY 55

HIGHWAY 40

HIGHWAY 55

HIGHWAY 40

HIGHWAY 40

MEMPHIS

state border line

major highways

site

TENNESSEEMISSISSIPPI

TENNESSEEMISSISSIPPI

ARKA

NSA

S

MIS

SISSIPPI

ARK

AN

SAS

TENNE

SSEE


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3 87




CIRCULATION

WALKING TIMES

Site

Public Parking

Hotels

Grocery Stores

Travel times were computed for a person who walks 4 miles per hour.


sources | www.matatransit.com N0

1/2 mi.

INTERSTATE 40

POPLAR AVENUE

FRONT STREET

SITE124 JEFFERSON AVENUE

MADISON AVENUE

2nd STREET

UNION AVENUE

BEALE STREET

MS RIVER

3 Minutes

6 Minutes

12 Minutes

N0

1/4 mi

CIRCULATION

WALKING TIMES

Public Parking Hotels Grocery Stores

Travel times were computed for a person who walks 4 miles per hour.


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N0

600 ft.

TROLLEY ROUTES

Trolley Stop

MADISON AVENUE LINEOutbound every 16 minutes

Monday-Friday: 6:00 AM - 10:50 PMSaturday: 6:10 AM - 12:45 AMSunday: 10:15 - 5:55 PM

MAIN STREET LINESouthbound every 10 minutes

Monday-Thursday: 6:25 AM - 11:15 PMFriday: 6:25 AM - 12:25 AMSaturday: 9:00 AM - 12:45 AMSunday: 10:00 AM - 6:00 PM

RIVERFRONT LINE Every 13 minutes


CIRCULATION




CIRCULATION

TROLLEY ROUTES

Trolley Stop

Madison Avenue LineOutbout every 16 minutes

Monday-Friday: 6:00 AM - 10:50 PMSaturday: 6:10 AM - 12:45 AMSunday: 10:15 - 5:55 PM

Main Street LineSouthbound every 10 minutes


Riverfront LineEvery 13 minutes



sources | www.matatransit.com

SITE

N0

1/2 mi.

124 JEFFERSON STREET

SECO

ND

STR

EET

COURT AVENUE

MADISON AVENUE

THIR

D S

TREE

T

MAI

N S

TREE

T

JEFFERSON STREET

N F

RON

T ST

REET

EXCHANGE AVE

OVERTIME AVE

SHADSHAK AVE

FRONT STREET

ORLEANS STREET

DUNLAP STREET

PAULINE STREET

CLEVELAND STREET

BEALE STREETHULING AVE

BUTLER AVE

G. E. PATTERSON AVE

2nd

3rd


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CIRCULATION

TRANSPORTATION ROUTES

major road

bus route

trolley route 1

trolley route 2

bycicle tour route


sources | www.matatransit.com

hwy 40 hwy 40

hwy 40

jefferson ave

jefferson ave

jefferson ave

jefferson ave

jefferson ave

jefferson ave

jefferson ave

2nd

st

union ave

beale st

poplar avepoplar ave


2nd

st2n

d st

union ave

dann

y th

omas

blv

d

fron

t st

fron

t st

fron

t st

front

st

front

st

front

st

dann

y th

omas

blv

d

beale stbeale st

beale st

front

st

front

st

front

st

front

st

hwy 40 hwy 40

hwy 40

dann

y th

omas

blv

d

dann

y th

omas

blv

d

dann

y th

omas

blv

d


dann

y th

omas

blv

d

dann

y th

omas

blv

d


dann

y th

omas

blv

d

dann

y th

omas

blv

d

dann

y th

omas

blv

d

dann

y th

omas

blv

d

beale st

beale stbeale st

124 JEFFERSON STREETSITE

MS RIVER

N0

1/2 mi.

N0

1/4 mi

CIRCULATION

TRANSPORTATION ROUTES

major roads and highways (based off autombile frequency)

bus route

trolley route 1

trolley route 2

bicycle tour route

600 ft.


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FOOT TRAFFIC

The site is located just off of a busy trolley line. Due to the frequent stops and the bustling strip the trolley is on, the site sees the potential for a lot of foot traffic. Graphically laid out here is the average foot traffic for a one hour time span between the hours of 3PM - 4PM. Also noted are the types of people who were observed utilizing the trolley thoroughfare.

Heaviest Foot Traffic Medium Foot Traffic Lowest Foot Traffic

……………………..Security=1 X2 ………………..Children=4 X2 ………………..Tourist=32 X2 ………………..Trolley Passenger=41 X2 ………………..Community=86

PEDESTRIAN CIRCULATION

mike davis

jacob owenstrey symington

john thomas| 02.06.12



PEDESTRIAN CIRCULATION

FOOT TRAFFIC

The site is located just off of a busy trolly line. Due to the frequent stops and the bustling strip the trolly is on, the site sees the potential for a lot of foot traffic.

Graphically laid out here is the average foot traffic for a one hour time span between the hours of 3PM - 4PM. Also noted are the types of people who were observed utilizing the trolly thuroughfare.


N

.......................................Security = 1

x2 ..................................Children = 4

x2....................................Tourist = 32

x2...................Trolly Passenger = 41

x2............................Community = 86

Heaviest foot traffic

Medium foot traffic

Lowest foot traffic

SITE

0

350 feet

0

100 feet

assignment 2

52

87

27

N


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3 91

VPH = vehicles per hour

N0

300 ft.

VEHICULAR VOLUME

33333333assignment 2 | 02.06.12professors gregory + herrmann



VEHICLE RESEARCH

VEHICLE DATA

JAN. 27 2012: 7:45PM-8:15PMjefferson avenue:

driving east = 18 driving west = 272nd street:

driving south= 195

JAN. 28 2012 : 2:35PM-3:05PMadams avenue:

driving east = 12 driving west = 28front street:

driving north = 98 driving south= 108jefferson avenue:

driving east = 20 driving west = 252nd street:

driving south= 128court avenue:

driving east = 4 driving west = 153rd avenue: driving north= 101

AVERAGE VEHICLES ALONG JEFFERSON AVENUE + 2nd STREET:taxis: 12horse carrages: 2


N0

300 ft.

jared browneric lynn

andrew macmahnkristin perry

chance stokes

280

VPH

200

VPH

215

VPH

195

VPH

25 VPH

35 VPH

40 VPH

20 VPH

220

VPH

240

VPH

220

VPH

10 VPH


2nd STREET

FRONT STREET

ADAMS STREET

COURT AVENUE

JEFFERSON AVENUE

3rd STREET

80 VPH 50 VPH

VPH = vehicles per hour

SECTION SOURCES

http://travel.aol.com/travel-guide/united-states/tennessee/memphis-photo-m-bridge-pid-6038665/http://www.memphisheritage.org/cms/index.php?q=node/390 http://www.schmap.com/memphis/sights_historic/http://ilovememphisblog.com/2011/08/say-cheese-10-locations-for-great-memphis-photo-shoots/http://www.burnsland.comhttp://www.ontheveryspot.comhttp://ilovememphisblog.com/2011/08/say-cheese-10-locations-for-great-memphis-photo-shoots/ http://www.memphisflyer.com/backissues/issue459/cvr459.htmhttp://www.commercialappeal.comhttp://www.city-data.com/memphis.htmlhttp://www.flickr.com/photos/midge3426/3902447397/http://www.courtsquarecenter.com/LAT-commercial.phphttp://www.downtownmemphis.com/

bestparking.comcourtsquarecenter.comforrent.commudisland.commemphisriverfront.comvisitsouth.comyelp.commemphis.about.commemphistravel.compeabodymemphis.com

www.matatransit.comhttp://www.city-data.com/us-cities/The-South/Memphis-Population-Profile.html

http://www.neighborhoodscout.com/tn/memphis/http://upload.wikimedia.org/wikipedia/en/0/05/Tennessee_population_map.png http://quickfacts.census.gov/qfd/states/47/4748000.htmlhttp://www.neighborhoodscout.com/tn/memphis/crime/

http://en.wikipedia.org/wiki/United_States_cities_by_crime_ratehttp://homes.point2.com/Neighborhood/US/Tennessee/Shelby-County/Memphis/.aspxhttp://usa.windspot.es/ http://www.wcc.nrcs.usda.gov/ftpref/downloads/climate/windrose/tennesee/memphis/http://www.wholesalesolar.com/products.folder/module-folder/kyocera/KD135GX-LPU.html http://www.bestplaces.net/climate/http://www.bestplaces.net/climate/http://en.wikipedia.org/wiki/Roof_gardenhttp://www.fema.gov/femaNews/disasterSearch.dohttp://2010.census.gov/news/img/cb11cn93_tn_totalpop_2010map.jpg http://andrewgelman.com/movabletype/mlm/tennessee.pnghttp://en.wikipedia.org/wiki/Shelby_County,_Tennessee http://www.srh.noaa.gov/ohx/?n=may2010epicfloodeventhttp://www.mcallenedc.org/images/tornado-activity.jpghttp://radar.weather.gov/Conus/index_loop.phphttp://www.wbdg.org/design/resist_hazards.php#recomdhttp://www.tornadohistoryproject.com/tornado/Tennessee/Shelby/tablehttp://earthquake.usgs.gov/earthquakes/states/tennessee/history.php http://standeyo.com/NEWS/09_Earth_Changes/090929.New.Madrid.worries.htmlhttp://www.wbdg.org/design/resist_hazards.php#recomd

http://www.http://www.http://www.http://www.http://www.http://www.http://www.http://www.http://www.http://www.http://

http://pubs.usgs.gov/fs/2003/fs068-03/images/map.gif

This project focuses on a culinary arts school, and so it is very specialized and calls for special types of planning and equipment. In order to better understand how to deal with this program, students were to research previous culinary arts schools and how they dealt with similar programs. The influences of cuisine were also observed in order to better decide what type of restaurant should be held within the building. General curriculums of standing culinary arts schools were discussed so that students could better understand what was required of the program. Organic agricultural methods were also analyzed so that students would begin to incorporate those methods into their design.



building code + zoning



site research + analysisprecedent studies + program4building code + zoning4building code + zoning

ADA + egress requirements4ADA + egress requirementsbuilding code + zoning

ADA + egress requirementsbuilding code + zoning4building code + zoning

ADA + egress requirementsbuilding code + zoning







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PRECEDENT STUDIES + PROGRAM


CLIMATE

Globally, cuisine is directly affected by climate since it has such a large influence on the crops that can grow in that area and therefore, the ingredients available for food. Climate affects the supply of food for cooking and dictates the raw materials that are accessible. Although climate is not the only factor that shapes cuisine, traditionally it was a primary instrument in creating dishes. As the world has developed, economic conditions also attribute to different cuisine styles. The economic conditions of a country entails the extent of food distribution and trade, which allows different regions the freedom to not rely solely on the agriculture and meats of one specific environment

HUMID + WARM ARID + HOT HUMID + TROPICAL COLD

GLOBAL INFLUENCES

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97

SLAVERY WAS INTRODUCED AS WELL

AS EXPORTS FROM AFRICA

FRENCH SETTLERS (ACADIANS) INTRODUCED

CAJUN CUISINE TOLOUISIANA

TENNESSEEWAS ADMITTED AS THE

16TH STATE

EARLY 1500sSPAIN TRAVELED TO

AMERICA, INTRODUCING

MEDITTERANEAN CUISINE

1492CHRISTOPHER

COLUMBUS DISCOVERED

AMERICA

16TH CENTURYEUROPEANS

BROUGHT HORSES, CATTLE, AND HOGS

1520sSPAIN INTRODUCED

RICE TO THE AMERICAS

1565

1619

1682EUROPEAN OCCUPATION OF LOUISIANA. CREOLE CUISINE AND AFRICAN

INFLUENCE BEGAN

1750s

1796

MID 1800s1493 NATIVE AMERICANS

TAUGHT IMMIGRANTS HOWTO PREPARE CROPS

SPAIN SENT THEIR FIRST PERMANENT

SETTLERS

RICE WAS INTRODUCED TO

SOUTHERN CUISINE

INFLUENCE ON SOUTHERN CUISINE

CROPS + MEAT + PREPARATION

AFRICAfoods: field peas, okra, eggplant, peanuts, yams, watermelon, rice, black eyed peas, okra methods: frying, steaming in leaves, grilling, roasting, baking, boiling

FRANCEfoods: chicken, cultivated white and sweet potatoes, lima beans, cows, dairy methods: roux based foods were introduced, utilitarian kitchens included a kettle, hearth, and possibly a cast-iron skillet

SPAINfoods: pork, sheep, wines, olive oil, ricemethods: brought the use of cooked onions, peppers, tomatoes, and garlic, variations of seafood, Mediterranean cuisine

NATIVE AMERICANSfoods: corn, pumpkins, squash, beans, sassafras, wild berries and grain, all peppers, cow peas, tomatoes methods: pit barbequing, preservation of meats and vegetables, growing and harvesting corn, hunting, planting, and food processing

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|

200 mi. Ntamales boiled shrimp boudin fried catfish bbq ribs

|

Biloxi

Birmingham

Tupelo

New Orleans

Lafayette

Baton Rouge

Austin

Jackson

Greenville

Raleigh

Atlanta

Pensacola

Charleston Little Rock

MEMPHIS

Gulf of Mexico

SOUTHERN REGIONFor southern hospitality food is a way of life. It evokes memories of good times and fun gatherings. It’s what brings people home and what connects people from different backgrounds together.

ALABAMA, NORTH CAROLINA, TENESSEE, TEXAS:BBQ.LOUISIANA:home to tabasco sauce and the largest consumer of crawfish in the US.gumbo: many variations...okra, chicken, sausage, vegetable, turtle, etc.boudin: typically made with pork, rice, onions, and spices wrapped in a sausage casing. MISSISSIPPI:Delta Region- melting pot of cultureshot tamales: adapted from Mexican migrant workers that came to work in cotton fields-cheap and portable-made from corn meal and pork. catfish: MS is the largest distributor in the country.Coastal Region- home to seafood as well as influences from around the world.

Tamales Seafood Boudin/Gumbo Catfish BBQ

CULTURAL CUISINE

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99

0

200 mi. N

Gulf of Mexico

Biloxi

Lafayette

Greenville

Pensacola

thickness of circle refers to density of bbq jointssize of circle refers to the expanse of the bbq joints

MEMPHISNashville

jacksonville

orlando

tampa

Miami

Birmingham

Tupelo

New Orleans

Baton Rouge

Austin

Jackson

Raleigh

Atlanta

Little Rock

Charolette

Columbia

Houston

BARBEQUE TRAILAL:North: white BBQ sauce + chicken Birmingham: thick sauce; pork shoulder, butt, ribs, beef brisketEast: orange sauce; mustard, tomato in thin vinegarFL + LA: gator BBQGA: origin of Brunswick stew with BBQKY: mutton BBQ + burgooMS:mostly pork with tomato sauces cooked over hickory or charcoalNC:east: whole hog BBQ + west: hog shoulder sauce of vinegar + cayenne pepper; side dish of Brunswick stew or boiled potatoeswest: side dish of hush puppies, origin of slaw on sandwich (German)SC: origin of mustard sauceTN:East: smoked hog shouldersSouthwest: whole hog, slaw on sandwiches; lots of smoked pork options; density of BBQ joints increases

Memphis: “Urban Heart of BBQ Belt” smoked pork is shoulder in stead of whole hog or dry ribs.

TX:beef brisket, sausage = most popular cooked over oak wood at 600 F. no

traditional sauce and often no sauce

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site presentation

supervision servicecashier

workproduction

managementbusiness

management

cleaning and maintainingequipment

work environment

presentationskills

culinaryproduction

logistics

preparingtraditional and

diversified foods

preparingassembly-style hot

and cold foods

modulatingcomposition, &presentation

assembling foodsaccording to professional

regulationscleaning and of equiptment

cleaning premisesand tables

asssessing bids fromsuppliers

implementingfood safetyregulations

offering nutritional advice

mass service of a single food item

personalization ofinterior decor

managing displayboards

training

reminding team ofproductionobjectives

issuing additionalinvoices

organizing special orders& diet menus

managing stockand orders

preparing staffpaysheets

checking invoicesto be paid

collecting customerpayments

estimating futurecustomer-visits

keeping track of customerflow and orders

COOKS’ AREAS OF EXPERTISE

CULINARY SKILLS

Culinary Fundamentals- basic culinary arts skills are taught first, how to properly use different kitchen knives, how to properly sanitize equipment and food, identifying different food products, learning about ratios, ingredient scaling, and unit conversations, how to design a plate, learning the science of food and how nutrition affect menus and dishesCore Cooking Methods- classes in creating classic sauces and how to combine them, how to mix soups, sautéing different dishes, deep-frying, grilling, preparing seafood, using a variety of grains and vegetables, preparing egg dishes, working with griddles, mixing salads, making classic sandwiches, learning how to cook food from around the world and the art of wine tastingBaking Essentials- how to mix, bake, stack and frost different types of cakes, and pastries, how to make different confections and how to temper chocolateAdditional Courses- these courses include classes in managing a restaurant, developing a good menu, a student’s final cooking exam, and the opportunity to receive a job in the culinary field

*all culinary schools teach approximately the same courses

TEACHING THE CULINARY ARTS

jared brownassignment 2 | 01.27.12


PRECEDENTS + PROGRAM

TEACHING THE CULINARY ARTS

Culinary Fundamentals- basic culinary arts skills are taught first, how to properly use different kitchen knives, how to properly sanitize equipment and food, identifying different food products, learning about ratios, ingredient scaling, and unit conversations, how to design a plate, learning the science of food and how nutrition affect menus and dishesCore Cooking Methods- classes in creating classic sauces and how to combine them, how to mix soups, sautéing different dishes, deep-frying, grilling, preparing sea food, using a variety of grains and vegetables, preparing egg dishes, working with griddles, mixing salads, making classic sandwiches, learning how to cook food from around the world and the art of wine tastingBaking Essentials- how to mix, bake, stack and frost different types of cakes, and pastries, how to make different confections and how to temper chocolateAdditional Courses- these courses include classes in managing a restaurant, developing a good menu, a student’s final cooking exam, and the opportunity to receive a job in the culinary field

*all culinary schools teach approximately the same courses


sources | http://www.ciachef.edu | http://www.iceculinary.com | http://www.lecoleculinaire.com/ | http://www.artinstitutes.edu/Phoenix | http://www3.austincc.edu

CULINARY SKILLS

knife skills food safety

product identification

culinary math

plate development

gastronomy

nutrition

grand sauces

compound sauces

soups sauteing

CULINARY FUNDAMENTALS

deep-fried foods

grilled foods

sea food preperation.

grain + vegetable

egg preperation

griddle specialties

salads sandwich preperation

pastriesdoughs

confections cakes

chocolate tempering

international foods

culinary management

menu development

wine studies

food exam internships

CORE COOKING METHODS BAKING ESSENTIALS ADDITIONAL COURSES

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101

101 THINGS I LEARNED IN CULINARY SCHOOL

zach carnegieassignment 2 | 01.27.12



101 THINGS I LEARNED IN CULINARY SCHOOL

IMPORTANT INFORMATION FOR CULINARY STUDENTSMise en Place- French for “everything in its place” - is very important for a chef. It allows one to be prepared for any situation in the kitchen.There are only two ways to cook-Dry cooking- sauteing, panfrying, deep-frying, grilling, broiling, etc.Wet cooking- water or stock. Blanching, boiling, simmering, poaching, etc.

EIGHT WAYS TO MAKE A PLATE LOOK BETTER1: use negative space food groupings and centering/offsetting2: avoid flatness arrange food at varying heights3: use white plates for simplicity colored plates are good but can sometimes overwhelm the food4: use different plate shapes square, triangular, or oblong. keeping negative space in mind.5: use strong geometries play with clear geometry and random arrangement6: use counterpoints use varying shapes, colors, textures, and arrangements.7: add a garnish use a contrasting color or texture. best if it is edible8: paint the surface use sauces to “paint” the plate


sources | Eguaras, Louis, and Matthew Frederick. 101 Things I Learned in Culinary School. New York: Grand Central Pub., 2010. Print.

irrigationsupply

drainage from roof

h o l d i n g tank

black water (to sanitary sewer)

non-potable water supply

grey water treatmentGREY WATER RECYCLING FOR KITCHENS

FOOD SHAPECOUNTERPOINTS

TOOLS OF THE TRADE

paring knife: 2-4” blade, used to cut fruits and vegetables

boning knife: 5-7” blade, used to remove meat from a carcass.

fillet knife: 5-8” blade, used for filleting fishfrench (chef’s) knife: 8-14” blade, versatile knife used for chopping, slicing, dicing, and mincingserrated slicer: 12-14” jagged, toothed blade used to cut bread and tomatoes

griddle: a heavy piece of cooking equipment with a

continuous, flat surface

saucepans: these pans are used most often for basic heating and boiling and have a squared

cross section

saucepans: these pans are used most often for basic heating and boiling

grill: an open grid on which foods can be directly

exsposed to fire

sauciers: these pans are best for sauces and creamy foods. The tapered cross section has no corners where food could

hide and burn

skillets: useful for browning/caramelizing and for reducing sauces. the low, flared sides help with

evaporation

fact: Goats discovered coffee (an ethiopian farmer noticed his goats getting agitated

after eating coffee berries)

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kristin perryassignment 2 | 01.27.12



ORGANIC OPTIONS:USE LOCAL PRODUCE

GUSTORGANICS

• First and only certified organic restaurant in New York• World’s first certified restaurant using all organic ingredients• One of the “greenest” restaurants in the world• The first and only USDA certified organic bar on the planet• 100% organic restaurant & bar open 365 days a year for breakfast, lunch, brunch, and dinner

SUSTAINABLE PRACTICES

• Recycling and composting• Use only wind energy and solar lighting• Energy efficient kitchen equipment• Water conservation equipment• Biodegradable take out containers, cups and flatware• Environmentally friendly packaging (Most is biodegradable)• 100% recycled paper, bags and boxes• Printing with soy ink• Green cleaning practices including biodegradable products• Built our restaurant with recycled woods and eco friendly materials• Organic uniforms• Use of organic flowers.


sources | http://www.gustorganics.com/greenandorganic_ourquality.php

USE OF LOCAL PRODUCE:The restaurant utilizes produce grown by local farmers and gardeners.

JONES VALLEY URBAN FARM

• Located in the city of Birmingham, AL• Non-profit organization that has successfully transformed over 3 acres of vacant downtown property into an urban teaching farm

Restaurant Farm/Garden

GUSTORGANICS

• Is first and only certified organic restaurant in New York• Is world’s first certified restaurant using all organic ingredients• Is one of the “greenest” restaurants in the world• The first and only USDA certified organic bar on the planet• 100% organic restaurant & bar open 365 days a year for breakfast, lunch, brunch, and dinner

SUSTAINABLE PRACTICES OF GUSTORGANICS

• Recycling and composting• Use only wind energy and solar lighting• Energy efficient kitchen equipment• Water conservation equipment• Biodegradable take out containers, cups and flatware• Environmentally friendly packaging (Most is biodegradable)• 100% recycled paper, bags and boxes• Printing with soy ink• Green cleaning practices including biodegradable products• Built the restaurant with recycled woods and eco friendly materials• Organic uniforms• Use of organic flowers

ORGANIC OPTIONS:USE LOCAL PRODUCE

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103




ORGANIC OPTIONS:OFF-SITE FARM/GARDEN

SUMMER JO’S

• Located near Grants Pass, Oregon• Pizzeria and artisan bakery• USDA Certified organic farm supplies

“GREEN” EXPRESSIONS

• Contributes to the Renewable Northwest Project• Produce is also sold in local markets and on site at the Farm Stand• Participates in the international Wwoof Program, which enables people to learn first-hand about organic growing techniques• Gardens contain wide range of herbs and flowers that are both used in the restaurant and are also for sale


sources | http://summerjos.com/pizza/

OFF-SITE FARMING:The restaurant utilizes produce grown in their own farm or garden.


ORGANIC OPTIONS :OFF-SITE FARM/GARDEN

SUMMER JO’S

• Located near Grants Pass, Oregon• Pizzeria and artisan bakery• USDA Certified organic farm supplies

“GREEN” EXPRESSIONS

• Contributes to the Renewable Northwest Project• Produce is also sold in local markets and on site at the Farm Stand• Participates in the international Woof Program, which enables people to learn first-hand about organic growing techniques• Gardens contain wide range of herbs and flowers that are both used in the restaurant and are also for sale

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ORGANIC OPTIONS:ON-SITE FARM/GARDEN

UNCOMMONGROUND

• Casual dining restaurant loacated in Chicago• Nation’s first certified organic rooftop farm• The independently-owned and operated restaurant produces no waste, powers its vehicle with used fryer oil, harnesses the sun to heat their water, and feeds customers with locally sourced, sustainably produced products, as well as products from their own Rooftop Farm.

MORE “GREEN” METHODS

• Recycling program• Community outreach via outside partnerships and events held on-site• Educational outreach• Biking and walking to restaurant• The Growing Connection • “Grassroots project... [that] links people and cultures in a...campaign that introduces low-cost water and efficient and sustainable food growing innovations hand in hand with access to technology”


sources | http://www.uncommonground.com/

ON-SITE FARMING:The restaurant utilizes produce grown in a garden or farm on, under, or inside the building.


UNCOMMONGROUND

• Casual dining restaurant located in Chicago• Nation’s first certified organic rooftop farm• The independently-owned and operated restaurant produces no waste, powers its vehicle with used fryer oil, harnesses the sun to heat their water, and feeds customers with locally sourced, sustainably produced products, as well as products from their own rooftop farm.

MORE “GREEN” METHODS

• Recycling program• Community outreach via outside partnerships and events held on-site• Educational outreach• Biking and walking to restaurant• The Growing Connection• “Grassroots project... [that] links people and cultures in a...campaign that introduces low-cost water and efficient + sustainable food growing innovations hand in hand with access to technology”

ORGANIC OPTIONS:ON SITE FARM/GARDEN

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105

ORGANIC FARMING METHODS

HYDROPONICS

Hyrdoponics is an alternative method used to grow plants in nutrient rich water, rather than using soil. Plants do not have to use energy to search the soil to find the required nutrients. In a hydroponic system, plants can use that extra energy to grow and yield more fruit.

BENEFITS INCLUDE:

• Soil is not needed• Water stays in the system and is reused and recycled, thus lowering water costs• It is possible to control nutrition levels in their entirety, thus lowering nutrition costs• No nutrition pollution is released into the environment because of the closed system• Stable and high yields (30% - 50% more)• Pests and diseases are easier to get rid of than in soil • Easier to harvest• No pesticide damagenick purvis





HYDROPONICS

Hyrdoponics is an alternative method used to grow plants in nutrient rich water, rather than using soil. Plants do not have to use energy to search the soil to find the required nutrients. In a hydroponic system, plants can use that extra energy to grow and yield more fruit.

BENEFITS INCLUDE:

• Soil is not needed• Water stays in the system and is reused and recycled, thus lowering the cost• It is possible to control nutrition levels in their entirety, thus lowering nutrition costs• No nutrition pollution is released into the environment because of the closed system• Stable and high yields (30% - 50% more)• Pests and diseases are easier to get rid of than in soil • Easier to harvest• No pesticide damage


sources | www.hydroponics.net/learn/hyrdoponic_gardening_for_beginners.asp

Air Pump

Air Stone

Nutrient Return

Nutrient Pump

Reservoir

Grow Tray

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nick purvisassignment 2 | 01.27.12




AEROPONICS

Similar to the concept of hydroponics, aeroponically grown plants are grown using no soil and little to no water. Rather than being continuously submerged in water, the roots are suspended in mid-air and continuously or periodically sprayed with a nutrient rich solution.

Unlike hyrdoponics, aeroponic systems use significantly less water.

Benefits are identical to those of hydroponic systems.


sources | home.howstuffworks.com/lawn-garden/professional-landscaping/alternative-methods/aeroponics.htm

Pump

Spray Spray

Nutrient Water

Grow Tray

AEROPONICS









AEROPONICS





sources | home.howstuffworks.com/lawn-garden/professional-landscaping/alternative-methods/aeroponics.htm

Pump

Spray Spray

Nutrient Water

Grow Tray

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107





THE LIVING MACHINE

The Living Machine, created by Worrell Water Technologies, is an eco friendly waste water treatment system. It collects waste water and filters it through various tanks filled with soil and plants which feed on the nutrients, while at the same time, cleaning and disinfecting the water.

Since the system uses plants to clean the water, farmers or restaurants could use it as an opportunity to grow small plants that could produce fruit or herbs.

AQUAPONICS

Aquaponics systems take The Living Machine one step further: adding fish into the tanks for cultivating. The dirty water the fish produce provides plants with nutrients needed to grow.

In general, warm, fresh water fish tend to do best in aquaponic systems. Fish that have been proven to flourish include tilapia, largemouth bass, and even catfish.


sources | www.livingmachines.com/about/how_it_works/

Small Fry Tank

Sump Tank

Pump

Fish Tank Solids LiftingOverflow

Vortex Filter

BiofilterSmall Growbed With Mint Duckweed Tank

Growbed

Pressurized Water Feed

Gravity Fed Return

1. Influent black water or grey water

2. PrimaryTank

3. Recirculation Tank

4. Stage 1Tidal FlowWetlands

5. Stage 2 Vertical Stage

Wetlands

6. Effluent reusefor toilets, irrigation,cooling towers, etc.


THE LIVING MACHINE

The Living Machine, created by Worrell Water Technologies, is an eco friendly waste water treatment system. It collects waste water and filters it through various tanks filled with soil and plants which feed on the nutrients, while at the same time, cleaning and disinfecting the water.

Since the system uses plants to clean the water, farmers or restaurants could use it as an opportunity to grow small plants that could produce fruit or herbs.

AQUAPONICS

Aquaponics systems take The Living Machine one step further: adding fish into the tanks for cultivating. The dirty water the fish produce provides plants with nutrients needed to grow.

In general, warm, fresh water fish tend to do best in aquaponic systems. Fish that have been proven to flourish include tilapia, largemouth bass, and even catfish.

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clay cottinghamassignment 2 | 01.27.12



ONSITE FARMING

WOOLLY POCKETS1. Made from recycled materials, the pockets allow each plant’s roots to breath and be farmed hydroponically or aero-ponically with pumps. Pockets are able to be fitted around corners, walls, and win-dows

PLANT SHELVES2. Plants are supported by shelves and farmed hydroponically or aeroponi-cally with pumps. Shelf size dependant on plant size and sunlight exposure.

PLANTER WALL BOX3. Systems that use multiple plant levels and use either hydroponics or aero-ponic pumps to farm. The boxes are durable and space-saving, but not very versitle.

HANGING GARDENS4. Plants are suspended in the air and are farmed aeroponically. Plants are grown efficiently.

MESH GARDENS5. Plants are grown vertically through a mesh material and farmed aeroponi-cally. Meshs are able to turn corners and be fitted almost anywhere.

CONVENTIONAL PLANTERS6. Plants are grown any technique in conventional containers.


sources | www.garden-design-pictures.com/green-walls.html | www.reallynatural.com | www.greenroofs.com | www.motherearthnews.com | www.greenlivingideas.com

1 2 3

4 5 6

WOOLY POCKETS1. Made from recycled material. The pockets allow plant roots to breathe and farmed hydroponically or aeroponically with pumps. Pockets are fitted around corners, walls, and windows

PLANT SHELVES2. Plants are supported by shelves and farmed hydroponically or aeroponically with pumps. Shelf size dependant on plant size and sunlight exposure.

PLANTER WALL BOX3. Systems that use multiple plant levels and use either hydroponics or aeroponic pumps to farm. The boxes are durable and space-saving, but not very versatile.

HANGING GARDENS4. Plants are suspended in the air and are farmed aeroponically. Plants are grown efficiently.

MESH GARDENS5. Plants are grown vertically through a mesh material and farmed aeroponically Meshes are able to turn corners and be fitted almost anywhere.

CONVENTIONAL PLANTERS6. Plants are grown with any technique in conventional containers.

ONSITE FARMING

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109

RESTAURANTS

KITCHEN FLOW

Incoming Supplies

Issued Supplies

Finished Food

CUSTOMER FLOW

Entry

Exit

Waiting Spaces

The Eyre BrothersLocation: London, UKArchitect + Designer: Waugh Thistleton

tyler baumann




RESTAURANTS

KITCHEN FLOW

Incoming Supplies

Issued Supplies

Finished Food

CUSTOMER FLOW

Entry

Exit

Waiting Spaces

The Eyre BrothersLocation: London, UKArchitect + Designer: Waugh Thistleton


sources | Birchfield, John C. “Design and Layout of Foodservice Facilities” (NewYork: Van Nostrand Reinhold, 1988)

RECEIVINGREFRIGERATED

STORAGE

DRY STORAGE

DINING

FINALPREPARATION

WARE WASHINGWASTE

DISPOSAL

PREPARATION

SERVICE

HOSTESS CUSTOMERWAITING

DININGCASHIER

ENTRANCE / EXIT

BAR

LOUNGE

andrew mcmahanjohn thomas

KITCHEN FLOW CUSTOMER FLOW

1. Dry Storage2. Refrigerated Storage3. Food Preparation4. Ware Washing5. Waste Disposal6. Entrance / Exit7. Hostess8. Bar9. Lounge10. Dining

3

4

15

2

7

8

910

9

6

THE EYRE BROTHERS PLAN

Farrelly, Lorraine. “Bar and Restaurant Interior Structures” (England: Wiley-Academy, 2003)

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PLAN DIAGRAM

CULINARY ART SCHOOL Gracia StudioTijuana, Mexico | 2010

1: Student work stations divided into four different rooms, each with two shared work station areas

2: Transition space between volumes ‘The Grand Plaza’

3: Administrative office - located along perimeter of building to allow for natural lighting conditions

4: Student lounge located in close proximity to the ‘Grand Plaza’

5: Small auditorium with benched stadium seating

6: Wine cellar - no direct light into the space, but natural light washes far wall

ENERGY EFFICIENCY

HVAC system can’t exhaust from kitchens so divided in two | one for auditorium, one for two classrooms

Student Work Stations | 1,100 sq ft each Offices | 900 sq ft Student Lounge | 900 sq ft Auditorium | 1,000 sq ft Circulation | Outdoor spaces | 5,550 sq ft

CULINARY ARTS SCHOOLS

12 3

654

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111

CULINARY ARTS SCHOOLS

INSTITUTE FOR THE CULINARY ARTS HDR ArchitectsMetropolitan Community College Omaha, Nebraska | 2009

1: Materials include pre-patinated copper panels, brick, low iron transparent and glass, copper flashing

2: Demonstration Lab | theater style classroom space

3: Main lobby clad in zinc and wood-look laminate

4: Sage Student Bistro | dining space open to the public

5: Theory Labs | main teaching areas - two identical kitchens

ENERGY EFFICIENCY

15,000 gallon collection tank used to store rainwater that is reused for irrigation

Student Resources | Admin | 3,068 sq ftLabs | 1,520 sq ft eachIngredient Storage | 1,900 sq ftBakery & Kitchen | 4,731 sq ftBistro | 1,950 sq ft

1 3

4 5

2

PLAN DIAGRAM

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CULINARY ART SCHOOL

FACULTY

STUDENTS

ADMINISTRATORS

LIBRARIAN

GUEST LECTURER

GUEST DEMONSTRATOR

STAFF

TEACHING ASSISTANT(S)

LIBRARY STAFF

MAINTENANCE

DIRECTOR

STAFF

SECRETARY(S)

ADMISSIONS PERSONNEL

CAREER SERVICES PERSONNEL

EC

STAFFTT

This is a breakdown of the different types of clients and users that would access the Culinary Arts School portion of the

building.

CULINARY SCHOOL CLIENTS AND USERS

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RESTAURANT CLIENTS AND USERS

This is a breakdown of the different types of clients and users that would access

program groupassignment 2 | 01.25.12



RESTAURANT CLIENTS + USERS

RESTAURANT DIVISION

This is a breakdown of the different types of clients and users that would access the restaurant portion of the building.


RESTAURANT CUSTOMERS

STAFF

THIRD PARTY

EXECUTIVE CHEF

SOUS-CHEF

LINE COOK

PASTRY CHEF

MANAGER

SERVERS

HOSTESSES

BARTENDERS BAR BACK(S)

BUSSER(S)

STOCKER(S)

FOOD DELIVERY

CATERING SERVICE

WASTE REMOVAL

CLEANING SERVICES

INSPECTORS

SECURITY

EXTERMINATORS

MANA

HOSTESSESHOSTESSHOSTESHOSTEHOSTEHOSTESSHOSTEHOSTEHOSTEHOSTES

TERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SETERING SE

ASTE REMASTE REMASTE REMASTE REMASTE REMASTE REMASTE REMASTE REMASTE REM

CLEANING SECLEANING SECLEANING SE

FOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVEFOOD DELIVE

INSPECINSPECINSPECINSPECINSPECINSPECINSPECINSPECINSPECINSPECINSPECINSPECTINSPECINSPECTINSPECINSPECTINSPECINSPECINSPEC

EXTERMINEXTERMINEXTERMINAEXTERMINEXTERMINEXTERMINEXTERMINEXTERMINEXTERMINEXTERMIN

STAFFTAFFT

CULINARY ART SCHOOL

FACULTY

STUDENTS

ADMINISTRATORS

LIBRARIAN

GUEST LECTURER

GUEST DEMONSTRATOR

STAFF

TEACHING ASSISTANT(S)

LIBRARY STAFF

MAINTENANCE

DIRECTOR

STAFF

SECRETARY(S)

ADMISSIONS PERSONNEL

CAREER SERVICES PERSONNEL

EC

STAFFTT

the restaurant’s portion of the building.

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8000 ft²

7000 ft²

6000 ft²

5000 ft²

4000 ft²

3000 ft²

2000 ft²

1000 ft²

0

30

60

90

120

150

RA WRCR DS FAAO CS ST TKRTDLBS LILH SFPK

3

3244

2

18

4

26

100

22

6 3

138

16

3036

2

350600

900

300

900400 400

15001800

1250900

3000

250 450

7500

650

OCCUPANT LOAD

TOTAL SQUARE FOOTAGE: 27625 SF

AO................ADMISSIONS OFFICEBS.................................BAKE SHOPCR...............................CLASSROOMCS.....................CAREER SERVICESDL..............DEMONSTRATION LABDS.....................DIRECTOR’S SUITEFA...........................FACULTY AREALH...........................LECTURE HALLLI........................................LIBRARYPK........................PASTRY KITCHENRA........................RECEIVING AREART..............................RESTAURANTSF..............................STAFF ROOMST.....................STUDENT LOUNGETK.................TEACHING KITCHENSWR..............................WINE ROOM

OCCUPANCY LOAD VS. SQUARE FOOTAGE

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MECHANICAL ROOMREQUIREMENTS

Branch supply or return ducts

38 SF

100 SF

500 SF

21 SF

Boiler room

Space for cooling towers

Main supply or return ducts

30,000 SF Total Building Square Footage

WINE ROOMREQUIREMENTS

Temperature

Humidity

Cooling Strategy(based on hot/humid climate)

Insulation

Vapor Barrier

Light Requirements

Room Location(based on hot/humid climate)

50-60°F

50-70%

Active

R-19 R-30

Floor Type

ALTERNATE ROOMREQUIREMENTS

SECTION SOURCES

Eguaras, Louis, and Matthew Frederick. 101 Things I Learned in Culinary School. New York: Grand Central, 2010

http://www.ciachef.edu http://www.iceculinary.com http://www.lecoleculinaire.com/ http://www.artinstitutes.edu/Phoenixhttp://www3.austin cc.eduhttp://www.archdaily.com/121226/institute-for-the-culinary-arts-hdr-architecture/ http://www.hdrinc.com/portfolio/institute-for-the-culinary-artshttp://www.interiorsandsources.com/tabid/3339/ArticleID/12151/Default.aspx http://www.archdaily.com/100778/culinary-art-school-gracia-studiohttp://en.wikipedia.org/wiki/Cuisine

Farrelly, Lorraine . Bar and Restaurant Interior Structures (England: Wiley-Academy, 2003)Birch eld, John C. Design and Layout of oodserviF ce Facilities (NewYork: Van Nostrand Reinhold, 1988)

http://www.freeusandworldmaps.comhttp://www.gustorganics.com/greenandorganic_ourquality.phphttp://www.uncommonground.com/http://summerjos.com/pizza/

www.hydroponics.net/learn/hyrdoponic_gardening_for_beginners.asphome.howstuff works.com/lawn-garden/professional-landscaping/alternative-methods/aeroponics.htmwww.livingmachines.com/about/how_it_works/www.garden-design-pictures.com/green-walls.htmlwww.reallynatural.com www.greenroofs.com

www.motherearthnews.com www.greenlivingideas.com

http://www.visitmississippi.org/poi-listing.aspx?city=&county=&cat=125&subcat=169 http://www.southernbbqtrail.com/map.shtmlhttp://southernfoodways.org/documentary/oh/index.html http://www.prweb.com/releases/2011/3/prweb8185888.htm

http://http://http://http://http://http://http://http://

Meriot, Sylvie-Anne. Nostalgic Cooks

honors portfolio 2012

Documents

collaborative studio

year studio

studio project

architectural design

design process

design aspects

innovative use of steel

students submission