LITERATURE CASE STUDY:

JOHNSON & WALES CULINARY ARTS SCHOOL, NORTH CAROLINA

AREA STATEMENT

The project is a 156,000 sq ft project whose construction started in September 2002, and
was completed in July 2004.
The effect of the restrictive urban site was that the building would obviously have to be
vertical; yet the nature of the culinary arts program is horizontal, where there is a desire for
an easy connection and progression between event space and kitchen area to make food
service manageable. The building unfortunately makes this aspect very difficult, where most
food preparation occurs on lower floors and service is above.

ADMINISTRATION

In addition, the fact the building is vertically split into two wings, with the administration
section being substantially smaller, results in the absence of a central entry space. Instead,
one enters towards either end of the building with long corridors (up to 176 feet) stretching
in between.
Site Area= 12,077.5 sq mt
Total footprint area= 4,831 sq mt
Total built up area= 14,493 sq mt

40%
60%

ACADEMIC

Built
Unbuilt

KITCHEN

SPACES
Waiting area
Reception
Offices
Faculty workstations
Exam room
Infirmary

AREA (sq mt)

100
20
200
200
100
40

Total
Circulation
TOTAL BUILT UP

660
145
805

Auditorium
Baking Lab
Meat Lab
Pastry Tech Lab
Chocolate Lab
Pastry Lab
Dining Area

500
600
150
200
200
150
400

Total
Circulation (40%)
TOTAL BUILT UP

2200
880
3080

Production Kitchen, Demonstration kitchen

Hot, cold kitchen
Sauce prep Kitchen
Total
Circulation (40%)
TOTAL BUILT UP

400
1000
120
1520
608
2128

Dry
Cold
General Storage

100
75
800

Total
Circulation (40%)
TOTAL BUILT UP

975
390
1365

Bar
Dining area

40
450

Total
Circulation (40%)
TOTAL BUILT UP

490
196
686

Fire pump station, Mechanical room,

Telecom Room, elevators, Ducts, trash
holdings, security, etc.

6420

CASE
STUDY

STORAGE

RESTAURANT

SERVICES

AREA STATEMENT

ADMINISTRATION

ACADEMIC

An urban plaza accessible by

the public, makes the campus
of this institution lively and
acts as an interactive space
between the culinary artists
and general public.

KITCHEN

The long corridors

are broken at
appropriate
distance, so as to
take in natural light
and ventilation.

AREA (sq mt)

100
20
200
200
100
40

Total
Circulation
TOTAL BUILT UP

660
145
805

Auditorium
Baking Lab
Meat Lab
Pastry Tech Lab
Chocolate Lab
Pastry Lab
Dining Area

500
600
150
200
200
150
400

Total
Circulation (40%)
TOTAL BUILT UP

2200
880
3080

Production Kitchen, Demonstration kitchen

Hot, cold kitchen
Sauce prep Kitchen
Total
Circulation (40%)
TOTAL BUILT UP

400
1000
120
1520
608
2128

Dry
Cold
General Storage

100
75
800

Total
Circulation (40%)
TOTAL BUILT UP

975
390
1365

Bar
Dining area

40
450

Total
Circulation (40%)
TOTAL BUILT UP

490
196
686

Fire pump station, Mechanical room,

Telecom Room, elevators, Ducts, trash
holdings, security, etc.

6420

STORAGE

RESTAURANT

SERVICES
GSPublisherEngine 0.40.100.100

SPACES
Waiting area
Reception
Offices
Faculty workstations
Exam room
Infirmary

SHIRLEY DAS
1BQ12AT053
SEM: VIII
B.ARCH,
BMSSA