Honors Portfolio 2012 by Christie McNeal

jessica alexander samuel ball tyler baumann mack braden jared brown ryan callahan zach carnegie blake clanton clay cottingham michael davis london evans michael ford jordan gill danielle glass taylor keefer sam krusee eric lynn andrew mcmahan shann moore jacob owens kristin perry chelsea pierce nick purvis sanjay rajput adam rhoades chance stokes trey symington salena tew john thomas michael varhalla

culinary arts school memphis

mississippi state university school of architecture

professors a. gregory + h. herrmann

arc 3546 - arch. design III-b - spring 2012

Faculty Advisor Alexis Gregory Hans Herrmann Design / Editing Tyler Baumann Mack Braden Danielle Glass Taylor Keefer Michael Varhalla Typeset in Aller, Colaborate Printed by Lulu Enterprises, Inc. ©2012 School of Architecture College of Architecture, Art, & Design Mississippi State University All 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.

ASSOCIATION OF COLLEGIATE SCHOOLS OF ARCHITECTURE

INTRODUCTION STUDIO SYNOPSIS

AWARD SUBMISSIONS

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.

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

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

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

Pastry Kitchen 1250 sf

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

Classrooms, 2 @ 450 sf each

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

Lecture Hall 1500 sf

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

Library 1800 sf

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

Wine Room 650 sf

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).

Bake Shop 600 sf

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).

INTRODUCTION Restaurant 3000 sf

Public Restrooms, As Required by Code

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

Receiving Area 900 sf

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.

Administrative Offices

Director’s Suite 400 sf Including an office for the director and workspace for assistants, this suite supports the administrative business of the Institute Admissions Office 350 sf Career Services 300 sf Staff Room 250 sf Faculty Area 400 sf

Student Lounge 450 sf Trash Area 300 sf Outdoor Space(s) TBD by Participant Total Program Area

21,250 net square feet

Total Building Area

27,625 gross square feet

1 10

BUILDING CODE + ZONING

Occupancy Group: A-2 A-3 B S-2

Food and Beverage Research

12 13

part p art

ADA + EGRESS REQUIREMENTS

26 28

Accessibility Research

38 xx

Egress Research

xx xx xx

2 part

part p art

TABLE OF CONTENTS

SITE INVENTORY+ ANALYSIS

Analyses: climate studies demographics studies vernacular studies housing studies cultural studies civic studies circulation studies

On-Site Data Veriﬁcation

PRECEDENT STUDY + PROGRAM

Precedents: cultural inﬂuences teaching organic farming restaurant precedents culinary school precedents

Programmatic spects: clients + users occupancy load spatial requirements

112

4 part p art

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 + zoning ADA + egress requirements site research + analysis precedent studies + program

culinary arts school | memphis, tn

mississippi state university | school of architecture

8000 ft²

2x 2x

7500 ft² a

x36 b 6000 ft²

4000 ft² 3000 ft²

x138 900 ft²

x18

OCCUPANCY GROUP

b atio n La

yK itch en

ant taur Res

ons tr Dem

A-2

Pas tr

ASSEMBLY

Tea chin g

Kitc hen

0 ft²

600 ft²

x32

e Sh op

1250 ft²

Bak

2000 ft²

OCCUPANCY GROUP

2000 ft²

ASSEMBLY

1800 ft²

: Unisex Restroom

x22

: Male Only Restroom

1500 ft²

: Female Only Restroom

x100

: Lavatory (sink)

: Drinking Fountain : Occupant Load

1000 ft²

: Space is Sprinklered : Space is Fire-Rated

450 ft²

500 ft²

x30

ge St

en t

Ha ll Le ctu re

Lib

rar y

0 ft²

BUILDING CODE + ZONING

13 | memphis, tn | arc 3546 | spring 2012

A-3

culinary arts school | memphis, tn

mississippi state university | school of architecture

1000 ft² 900 ft²a

x44 b

800 ft² 600 ft² 400 ft²

400 ft²

x26

350 ft²

300 ft²

200 ft²

250 ft²

x16

OCCUPANCY GROUP

oom ff R Sta

s vice Ser eer Car

Are ulty Fac

uite ’s S ctor

issio ns O ffice Adm

Dire

BUSINESS

Clas

sroo

0 ft²

OCCUPANCY GROUP

STORAGE

1000 ft²

: Unisex Restroom

900 ft²

: Male Only Restroom

: Female Only Restroom

650 ft²

600 ft²

: Lavatory (sink)

: Drinking Fountain : Occupant Load

: Space is Sprinklered

400 ft²

: Space is Fire-Rated

200 ft²

oom Win eR

Rec

eivi

ng A rea

0 ft²

BUILDING CODE + ZONING

15 | memphis, tn | arc 3546 | spring 2012

800 ft²

S-2

culinary arts school | memphis, tn

mississippi state university | school of architecture

separation Type

Building Limits

Distance

III

10< x <30

Type - I

x >30

Type - II

Type - III

Height

160’

65’

55’

65’

55’

Stories

37,500 Sf

23,000 Sf

28,500 Sf

19,000 Sf

= 1 hr

= 0 hr

Primary Structure Frame (see section 202)

Building Elements

Exterior Bearing Wall Interior Bearing Wall Nonbearing walls and partitions Exterior

Nonbearing walls and partitions Interior Floor construction and secondary members (see section 202) Roof construction and secondary members (see section 202)

FIRE RATINGS AND BUILDING MEASUREMENTS

STREETSCAPE STANDARDS

STREETSCAPE PLATES

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.

BUILDING CODE + ZONING

17 | memphis, tn | arc 3546 | spring 2012

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:

culinary arts school | memphis, tn

mississippi state university | school of architecture

UPPER FLOOR HEIGHT

UPPER FLOOR TRANSPARENCY UPPER FLOOR TRANSPARENCY

UPPER FLOOR HEIGHT GROUND FLOOR TRANSPARENCY GROUND FLOOR HEIGHT

BUILDING TRANSPARENCY

BUILDING PLACEMENT

SETBACK AREA

SETBACK PLAN/SECTION

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

8’-0” Clearance Clear Pedestrian Route Storefront Furniture, Planters, Landscape

7’-0”

RIght of Way Setback Area

5’-0” 17’-0”

5’-0”

Street Furniture, lighting and trees Right-of-Way

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. Abutting multifamily, nonresidential: 0 or 10 ft. min. Abutting alley: 5 ft. min. Building separation: 10 ft. min.

BUILDING CODE + ZONING

19 | memphis, tn | arc 3546 | spring 2012

CONTEXTUAL INFILL

culinary arts school | memphis, tn

mississippi state university | school of architecture

CONSTRUCTION + MAINTENANCE FLOOR CONSTRUCTION: Floor coverings for all food preparation, FLOOR CONSTRUCTION food storage, and utensil-washing areas, Appropriate Flooring 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 CONCRETE is sealed. FLOORING WALLS + CEILINGS: Shall be nonabsorbent, light colored, smooth, and easily cleanable. VENTILATION: All rooms shall have sufficient ventilation to keep them free of excessive heat, TERRAZZO steam, condensation, vapors, obnoxious FLOORING 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: CERAMIC TILE Shall be provided in floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment, or in areas where presLINOLEUM sure spray methods for cleaning equipFLOORING ment are used. Such floors shall be constructed only of sealed concrete, terrazzo, ceramic tile, or similar materials PLASTIC and shall be graded to drain.

FLOORING

FDA REGULATIONS

EXPOSED CONSTRUCTION PREVENTED

LIGHTING

Areas these elements not allowed include: food prep. areas, equipment washing, utensil washing areas, toilet rooms, and vestibules

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

Amount of Light Area Type (foot candles)

EXPOSED STUDS

EXPOSED JOISTS

EXPOSED RAFTERS

food prep. surface

light 20

equipment work level

light 20

utensil work level

light 20

any prep location

light 20

walk in refrigerator

light 10

storage areas

light 10

all other areas

light 10

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.

FDA REGULATIONS

HAZARDOUS FOOD TEMPERATURES food temp.

140 F

food temp.

frozen food temp.

EQUIPMENT + UTENSIL STORAGE

CONTAINERS MUST RESIST

-temperatures must be maintained except during preparation periods. -numerically scaled indicating thermometer is required for each mechanically refrigerated facility. thermometer accuracy = +- 3 F

UTENSIL CONTAINERS

6 INCHES

FOOD STORAGE

GROUND

CONTAINERS MUST RESIST

PALLETS

FOOD CONTAINERS RACKS

6 INCHES

GROUND

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

At all times including while being stored,

prepared, displayed, served, or FOOD PROTECTION: transported food shall be protected from At all times potential including while being contamination including dust, stored, prepared, displayed, served, or and insects, rodents, unclean equipment unnecessary handling, transported foodutensils, shall be protected from coughs and sneezes, flooding, drainage, and potential contamination including dust,drippage overhead leakage or overhead condensation. insects, rodents,from unclean equipment and WARE STORAGE: utensils, unnecessary handling, coughs Cleaned and sanitized equipment and and sneezes, flooding, utensils shall drainage, be handled inand a way that protects them from contamination. overhead leakage or overhead dripping Spoons, knives, and forks shall be touched from condensation. only by their handles.

WARE STORAGE: Cleaned and sanitized equipment and DOLLIES utensils shall be handled in a way that protects them from contamination. Spoons, knives, and forks shall be -containers may be stored on these items provided that they are easily movable. tyler baumann -containers of food may not be stored under exposed sewer lines or non-potable touched only by their handles. water lines, except for automatic fire sprinkler heads.

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

ACCEPTABLE STORAGE CONTAINERS

FOOD CONDITIONS: + STORAGE Food shall beFOOD in PROTECTION sound condition, free from spoilage, filth, or other FOOD CONDITIONS: be in sound condition, contamination Food and shall shall be safe forfree from spoilage, filth, or other contamination and human consumption. Food shall be shall be safe for human consumption. shall be obtained from sources that obtained from Food sources that comply comply with laws and relating to food and with all laws relating to all food food food labeling. The use of food in labeling. The use of food insealed hermetically hermetically containers, not prepared in a in food processing sealed containers, not prepared a food establishment, is prohibited. processing establishment, is prohibited. FOOD PROTECTION: 21 | memphis, tn | arc 3546 | spring 2012

mississippi state university | school of architecture

41 F

FOOD PROTECTION + STORAGE FDA REGULATIONS

culinary arts school | memphis, tn

honors assignment 1 | 03.21.12 professors gregory + herrmann arc 3546 | spring 2012

FDA REGULATIONS

BUILDING CODE + ZONING

culinary arts school | memphis, tn

mississippi state university | school of architecture

SANITATION + CLEANING

culinary arts school | memphis, tn

mississippi state university | school of architecture

CLEANING METHODS FOR FREQUENCY OF CLEANING SURFACES AND EQUIPMENT: -30 seconds in at least 170 F water Once a Day -60 seconds in solution containing After Each Use fifty parts per million chlorine as a hypochlorite at 75 F KITCHENWARE GRILL -immersion for 60 seconds in cleaning solution half parts per million iodine and having a pH no higher than 5.0 at 75 F CUTTING GRIDDLES -rinsing, spraying, or swabbing with BLOCKS chemical sanitizing solution of at least twice MICROWAVE HANDLING: TABLE OVENS Cleaned and sanitized equipment and utensils shall be handled in a way that WASHING protects them from contamination. MACHINES Spoons, knives, and forks shall be touched only by their handles. Cups, glasses, bowls, plates, and similar items WATER SUPPLY REGULATIONS shall be handled without contact with 15 PSI rinse water pressure 25 PSI inside surfaces or surfaces that contact POTABLE WATER: must have a bacteriological test annually to determine quality of water. the user’s mouth. TRANSPORTATION: if water not brought in by a pipe, bulk water transport MATERIALS: Multi-use equipment and utensils shall be must be provided. corrosion resistant and nonabsorbent; BOTTLED WATER: must be obtained from a source that complies with all laws and they shall be smooth, easily that protect against contamination. cleanable, and durable under conditions STEAM: steam used in contact with food shall be free from additives. of normal use. Equipment, utensils, and single service articles shall not impart sources | http://health.state.tn.us/geh/food_service.htm odors, color, or taste, nor contribute to the contamination of food.

FDA REGULATIONS

SANITATI

MACHINE WASH REQUIREMENTS SINGLE TANK, STATIONARY RACK, DUAL TEMPERATURE MACHINE wash temperature 150 F final rinse temperature 180 F

SINGLE TANK, STATIONARY RACK, SINGLE TEMPERATURE MACHINE wash temperature 165 F final rinse temperature 165 F

SINGLE-TANK, CONVEYOR MACHINE wash temperature final rinse temperature

160 F 180 F

150 F 160 F 180 F

SINGLE-TANK, POT, PAN, AND UTENSIL WASHER (EITHER STATIONARY OR MOVING RACKS) wash temperature 140 F final rinse temperature 180 F

-all equipment and utensils shall be air dried

-30 seconds -60 second parts per mi at 75 F -immersion solution hal having a pH -rinsing, sp chemical sa twice HANDLING:

Cleaned an utensils sha protects t Spoons, kniv only by th bowls, plate handled w surfaces or user's mout

MATERIALS:

MULTITANK, CONVEYOR MACHINE wash temperature pumped rinse temperature final rinse temperature

CLEANING M EQUIPMENT

Multi-use eq corrosion re they shall be durable und Equipment, articles sha taste, nor co of food.

ho pr

FDA REGULATIONS

WASTE + PREMISES

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

PERIMETER MATERIALS

SURFACES:

Concrete

Gravel

Asphalt

EXTERIOR WASTE CONTAINERS

Walking and driving surfaces of all exterior SURFACES: areas are to be surfaced with concrete or Walking surfaces asphalt,and or withdriving gravel or similar materialof all to facilitate minimize with exterior areasmaintenance are to beandsurfaced dust. concrete or asphalt, or with gravel or DISPOSAL: Garbage and refuse shall be disposed of at similar material to facilitate maintenance such frequency to prevent the and minimize dust. development of odor and the attraction of insects and rodents.

LAUNDRY FACILITIES:

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.

BATHROOM FACILITIES 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.

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

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.

DISPOSAL: Laundry facilities in a food service establishment shall be shall restricted the Garbage and refuse beto disposed of atwashing such frequency to prevent the and drying of linens, cloths, uniforms, and development of odor and the attraction aprons necessary to the operation. If such items are laundered on the premises, an of insects and rodents. electric or gas dryer shall be provided and used. Rooms shall be provided for laundry facilities except that such operations may LAUNDRY FACILITIES: be conducted in storage rooms containing Laundry facilities a foodsingleservice only packaged foods in or packaged service articles. establishment shall be restricted to the

washing and drying of linens, cloths, uniforms, and aprons necessary to the operation. If such items are laundered tyler baumann on the premises, an electric or gas dryer honors assignment 1 | 03.21.12 professors gregory herrmannRooms shall be provided and +used. arc 3546 | spring 2012 shall be provided for laundry facilities FDA REGULATIONS except that such operations may be conducted in storage rooms containing only packaged foods or packaged single service articles.

BUILDING CODE + ZONING

23 | memphis, tn | arc 3546 | spring 2012

utensil washing areas is prohibited.

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 + zoning ADA + egress requirements site research + analysis precedent studies + program

culinary arts school | memphis, tn

mississippi state university | school of architecture

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

EGRESS

2 EXIT DISCHARGE (IBC SECTION 1027) At grade or provide direct access to grade

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

EXIT DISCHARGE SETBACKS

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

ADA + EGRESS REQUIREMENTS

29 | memphis, tn | arc 3546 | spring 2012

Cannot re-enter the building

culinary arts school | memphis, tn

mississippi state university | school of architecture

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)

2 1 EXIT TERMINOLOGY

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) STAIRWELL WALL FIRE RATINGS

EGRESS 5

2 EXIT ACCESS

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

THREE-EXIT LOCATIONS

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

EXIT LOCATIONS

ADA + EGRESS REQUIREMENTS

31 | memphis, tn | arc 3546 | spring 2012

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

MAINTAINING EGRESS WIDTH (IBC SECTION 1003) 1

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

required egress width

2 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

5 required egress width

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

6 DOOR AND CORRIDOR DIMENSIONS

EGRESS

2 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

EGRESS DIAGRAMS

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)

ADA + EGRESS REQUIREMENTS

33 | memphis, tn | arc 3546 | spring 2012

culinary arts school | memphis, tn

mississippi state university | school of architecture

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

EGRESS 4

2 AISLES (IBC SECTION 1017)

Any occupied portions of an exit access must be unobstructed

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)

8 9 AISLE MEASUREMENTS

9: aisles

Aisle accessways lead to

ADA + EGRESS REQUIREMENTS

35 | memphis, tn | arc 3546 | spring 2012

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

AISLES (IBC SECTION 1017) 2

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)

AISLE ACCESS MEASUREMENTS

EGRESS

2 CORRIDORS (IBC SECTION 1018)

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

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 airsupply or return system (IBC SECTION 1018.5)

DEAD END CORRIDOR DIMENSIONS

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

ADA + EGRESS REQUIREMENTS

37 | memphis, tn | arc 3546 | spring 2012

Usually 1 hour fire resistance rating

culinary arts school | memphis, tn

mississippi state university | school of architecture

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

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

ACCESSIBLE EGRESS DIAGRAM

EGRESS

2 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

AREA OF REFUGE & ILLUMINATION DIAGRAM

ILLUMINATION (IBC SECTION 1006.2)

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

ADA + EGRESS REQUIREMENTS

39 | memphis, tn | arc 3546 | spring 2012

culinary arts school | memphis, tn

mississippi state university | school of architecture

TREADS AND LANDINGS (IBC SECTION 1009.3) 2

1: Treads shall have a minimum depth of 11” 2: Stairways must have landings at the top and bottom, and at changes in direction

LANDING DIMENSIONS

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

1 4

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’)

STAIR DIMENSIONS 5

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)

RISER OPENING DIMENSION

EGRESS

2 STAIRWAYS (IBC SECTION 1009)

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

STAIR WIDTH DIMENSION

RISER SPECIFICATIONS (IBC SECTION 1009.3.3)

Must be closed on accessible egress paths Nosings and projections 8: 1/2” bevel maximum 9: 1/2” radius maximum 10: 1-1/4” projection maximum 11: 30 degree maximum

HEADROOM ON STAIRS

8 9

STAIR NOSING DIMENSIONS

ADA + EGRESS REQUIREMENTS

41 | memphis, tn | arc 3546 | spring 2012

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)

culinary arts school | memphis, tn

mississippi state university | school of architecture

ENCLOSURES UNDER STAIRS (IBC SECTION 1009.6.3) Enclosed usable space under stairs should be protected with 1-hour fireresistance-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)

STAIR ENCLOSURES

1 CIRCULAR STAIRS (IBC SECTION 1009.4) 2

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 CIRCULAR STAIR DIMENSIONS

EGRESS

2 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: 26”

Minimum width of stairway is

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

SPIRAL STAIR DIMENSIONS

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

ADA + EGRESS REQUIREMENTS

43 | memphis, tn | arc 3546 | spring 2012

culinary arts school | memphis, tn

mississippi state university | school of architecture

EGRESS DOORS (IBC SECTION 1008) 1

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

EGRESS DOOR DIMENSIONS

EGRESS

2 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

LANDING DIMENSIONS

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)

ADA + EGRESS REQUIREMENTS

45 | memphis, tn | arc 3546 | spring 2012

culinary arts school | memphis, tn

mississippi state university | school of architecture

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)

1 2

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

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”

CEILING HEIGHT DIMENSIONS

PROTRUDING OBJECT DIMENSIONS

EGRESS

2 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

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

DOOR HARDWARE SPECIFICATIONS

ADA + EGRESS REQUIREMENTS

47 | memphis, tn | arc 3546 | spring 2012

Requires no more than one operation.

culinary arts school | memphis, tn

mississippi state university | school of architecture

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 openable from the egress side.

DISCHARGE DOOR SPECIFICATIONS

PANIC HARDWARE SPECIFICATIONS

EGRESS

2 ACCESSIBLE RAMPS (ADA SECTION 405) 4: Rise 30” maximum (ADA SECTION 405.6)

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)

4 RAMP DIMENSIONS

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”

ADA + EGRESS REQUIREMENTS

49 | memphis, tn | arc 3546 | spring 2012

culinary arts school | memphis, tn

mississippi state university | school of architecture

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” landings

minimum

length of

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”

EGRESS

RAMP LANDING DIMENSIONS

ACCESSIBLE PATHS

2 ROUTES

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

ACCESSIBLE ROUTES

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

ADA + EGRESS REQUIREMENTS

51 | memphis, tn | arc 3546 | spring 2012

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

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 3

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

ACCESSIBLE ENTRANCES

53 | memphis, tn | arc 3546 | spring 2012

ELEVATORS

ADA + EGRESS REQUIREMENTS

culinary arts school | memphis, tn

mississippi state university | school of architecture

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)

DOOR CLEARANCE DIMENSIONS

DOORS

CLEARANCES

2 CLEAR FLOOR AND GROUND SPACE (ADA SECTION 305)

30” min

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)

CLEAR FLOOR SPACE DIMENSIONS

X > 15”

X > 24”

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

60” min 36” min

FORWARD ALCOVE DIMENSIONS

SIDE ALCOVE DIMENSIONS

ADA + EGRESS REQUIREMENTS

55 | memphis, tn | arc 3546 | spring 2012

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

48” min

culinary arts school | memphis, tn

mississippi state university | school of architecture

30” min

9” min

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

25” max 11” min elevation

plan

KNEE CLEARANCE DIMENSIONS

30” min

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” min

KNEE AND TOE CLEARANCE (ADA SECTION 306)

9”

6” max elevation

TOE CLEARANCE DIMENSIONS

17”-25” plan

CLEARANCES

2 TURNING SPACES (ADA SECTION 304)

24” max

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)

32” min

36” min

48” min

Doors swing into turning spaces (ADA SECTION 304.4)

CLEAR WIDTH DIMENSIONS

WALKING SURFACES (ADA SECTION 403)

24” min

42” min 36” min 12” min

Clear width 36” minimum (ADA SECTION 403.5.1)

60” min

36” min

48” min

60” min

42” min

X < 48 12” min

T-TURN DIMENSIONS

180 degree turn

36” min

X < 48 180 degree turn (exception)

TURN AROUND DIMENSIONS

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)

ADA + EGRESS REQUIREMENTS

57 | memphis, tn | arc 3546 | spring 2012

24” max

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

REACH RANGES (ADA SECTION 308)

10” max

UNOBSTRUCTED SIDE REACH

CLEARANCES

44” max

48” max

15” min

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)

OBSTRUCTED FORWARD REACH

48” max

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

48” max

15” min

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)

> 20”-25” max

48” max

20” max

10” max

46” max

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

> 10”-24” max

OBSTRUCTED SIDE REACH

BATHROOMS

2 TOILET AND BATHING ROOMS (ADA SECTION 603)

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

WATER CLOSET DIMENSIONS

DISPENSER LOCATIONS

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 GRAB BAR

URINAL DIMENSIONS

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)

REAR GRAB BAR

COMPARTMENT DIMENSIONS

34” maximum height above floor (ADA SECTION 606.3)

ADA + EGRESS REQUIREMENTS

59 | memphis, tn | arc 3546 | spring 2012

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

KITCHEN CENTERS SINK CENTER 1: 24”-36” counter space on either side REFRIGERATOR CENTER 2: 15” minimum counter space on latch side of refrigerator RANGE CENTER 3: 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

6 3

COUNTERS 4: 18” minimum clearance between counter overhead cabinet 5:

36” typical counter height

24” typical counter depth

3” toe space

KITCHEN CENTER LOCATIONS

KITCHENS

2 ACCESSIBLE KITCHENS 8: 5’ minimum U-shaped kitchens

width

10: 4’ minimum width in parallel 10 wall kitchens 11: 5’ minimum width between counter and island in L-shaped kitchens

PARALLEL WALL KITCHEN

U-SHAPED KITCHEN

9 SINGLE WALL KITCHEN 11 L-SHAPED KITCHEN

ADA + EGRESS REQUIREMENTS

61 | memphis, tn | arc 3546 | spring 2012

9: 4’ minimum width in single wall kitchens

culinary arts school | memphis, tn

mississippi state university | school of architecture

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” 3

4 5

ACCESSIBLE SINK DIMENSIONS

KITCHENS

2 ACCESSIBLE KITCHENS SECTION 804)

(ADA

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)

KITCHEN TURNING SPACE 7

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)

ADJUSTABLE COUNTER HEIGHT

ADA + EGRESS REQUIREMENTS

63 | memphis, tn | arc 3546 | spring 2012

culinary arts school | memphis, tn

mississippi state university | school of architecture

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 1

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

COUNTER & SEATING DIMENSIONS

AREAS OF ASSEMBLY

2 ASSEMBLY REQUIREMENTS (IBC SECTION 1028)

2 3

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

(a) single space

(b) two spaces

public way

direct to exit

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

(a) front or rear entry

ASSEMBLY EGRESS

(b) side entry

WHEELCHAIR SPACE DIMENSIONS

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)

ADA + EGRESS REQUIREMENTS

65 | memphis, tn | arc 3546 | spring 2012

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.

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.

building code + zoning ADA + egress requirements site inventory + analysis precedent studies + program

culinary arts school | memphis, tn

mississippi state university | school of architecture

CLIMATE | PRECIPITATION

TENNESSEE DISASTERS

7 6 5 4 3 2 1 0

131 DECLARATIONS OF DISASTER IN TN (1963 - 2011)

Tornadoes: 21

1950

1960

1970

1980

1990

2000

2010

RECORDED YEARS

Ice Storms: 6 Hurricane Evacuations: 1

Severe Storms: 40

Building fires: 6

High Winds: 7

Straightline Winds: 4

Floods: 41 sources | http://www.fema.gov/news/disasters_state.fema?id=47

Heavy Rains: 3 Flash Floods: 2

SITE INVENTORY+ ANALYSIS

71 | memphis, tn | arc 3546 | spring 2012

NUMBER OF DECLARATIONS

DISASTER RATE IN TN (1963 - 2011)

culinary arts school | memphis, tn

mississippi state university | school of architecture

LAND WATER TO RATIO IN SHELBY COUNTY

HISTORICAL CRESTS FOR MS RIVER AT MEMPHIS 50 45

30 25

RECORDED YEARS

IMPACT + PROBABILITY OF FLOODING AR (Years) > 1,000 500 - 1,000 200 - 500 100 - 200 50 - 100 10 - 50

Population per county 500,000 - 927,644 200,000 - 499,999 100,000 - 199,999 25,000 - 99,999 5,077 - 24,999

Site

WEST SECTION SHOWING BUFFERS 400 300 200 100 0 Water depth: ~20ft.

2009

2003

1997

1991

1985

1979

1973

1967

1961

1955

1949

20 1937

96.29%

1943

FLOOD CREST (FT)

TORNADOES

35 30 25

FALL - WINTER

NUMBER TORNADOES NUMBER OF INJURIES

SPRING - SUMMER

15 10 5 0 1950 YEARS

WEST SECTION SHOWING BUFFERS 400 300 200 100 0

NUMBER + IMPACT OF TORNADOES IN SHELBY CO.

Buildings can provide a buffer against strong winds*

Site

1960

19701 0198 01 01990

2000

2010

*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.

SITE INVENTORY+ ANALYSIS

73 | memphis, tn | arc 3546 | spring 2012

STORM DIRECTION + EXPOSURE

culinary arts school | memphis, tn

mississippi state university | school of architecture

EARTHQUAKE ZONES + IMPACT

MISSOURI KENTUCKY

TENNESSEE

ARKANSAS

Site Major Area of Impact

EARTHQUAKES

New Madrid Faultline

Wabash Valley Faultline

Shelby County

Earthquakes

Seismic Zone Three (3)

Seismic Zone Two (2)

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

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

FOUNDATIONS + SOIL

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

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

Timber

SHALLOW FOUNDATION TYPES Slab on grade Footings • Strip • Column • Wood post • Steel • Reinforced concrete • Stepped • Cantilever • Combined

Foundation walls • Concrete • Concrete masonry

CasedU

H-pile

dUncased

Pipe

Concrete

Micropiles

SITE INVENTORY+ ANALYSIS

75 | memphis, tn | arc 3546 | spring 2012

SOIL TEXTURE IN MEMPHIS, TN

culinary arts school | memphis, tn

mississippi state university | school of architecture

culinary arts school | memphis, tn

mississippi state university | school of architecture

50% men women

5.7 7.7% U.S.

Tennessee

Memphis

site zip: 38103

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

AGE DEMOGRAPHICS (MEMPHIS) under 5 5-14 15-24 25-34

50,396 102,767 98,593 102,417

7.7% 15.8% 15.2% 5.8%

highest population

35-44 45-54 55-64 65-74 75+

97,060 80,832 47,009 36,730 34,296

14.9% 12.4% 7.2% 5.7% 5.3%

lowest population

12.4%

14.9%

ETHNICITY DEMOGRAPHICS (MEMPHIS) african american caucasian hispanic/latino asian multiple races native american

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

ASCRIBED DEMOGRAPHICS

site 124 jefferson avenue 29.4%

MS RIVER

MEMPHIS AREA | POPULATION DENSITY BY NEIGHBORHOOD

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

ACHIEVED DEMOGRAPHICS

8.2% 10.6%

COUNTY $0SHELBY - $15,000 53,406 HOUSEHOLDS BY INCOME $15,000 - $24,999 39,706 $25,000 $34,999 40,851 53,406 15.4% $0 - $15,000 11.5% $15,000 --$24,999 $35,000 $49,99939,706 49,548 40,851 11.8% $25,000 - $34,999 $50,000 $74,999 60,856 49,548 14.3% $35,000 - $49,999 17.5% $50,000 --$74,999 $75,000 $99,99960,856 37,294 37,294 10.8% $75,000 - $99,999 $100,000 $149,999 36,637 10.6% $100,000 - $149,999 36,637 $150,000 28,450 28,450 8.2% $150,000 ++

15.4% 11.5%

10.8% lowest value

11.8% 17.5%

14.3%

15.4% 11.5% 1.8% 14.3% 17.5% 10.8% 10.6% 8.2%

EDUCATION OBTAINED EDUCATION OBTAINED 4.7%

grade k-8

grade grade k-8 9-12 grade 9-12 high school high school some college some college associates associates bachelor bachelor graduate graduate

site 124 jefferson avenue 30% 30%

4.7% 9.3%

9.3% 29.0% 23.2% 23.2% 5.8% 5.8% 17.5% 17.5% 10.6% 10.6% 29.0%

SHELBY COUNTY EMPLOYMENT SHELBY COUNTY EMPLOYMENT 525,809 Totalemployees Employees total 525,809 149,47 6 36.6% Blue Collar blue collar 149,476 63.4% 36.6% 258,805 White Collar white collar 258,805 63.4%

MS RIVER

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

36.6%

63.4% 5 mi.

zach carnegie trey symington assignment 1 | 01.18.12 professors gregory + herrmann arc 3546 | spring 2012

SITE RESEARCH + ANALYSIS

SITE INVENTORY+ ANALYSIS

77 | memphis, tn | arc 3546 | spring 2012

mississippi state university | school of architecture

highest value

3 SHELBY COUNTY HOUSEHOLDS ACHIEVED BY INCOME DEMOGRAPHICS

culinary arts school | memphis, tn

mississippi state university | school of architecture

Memphis’s annual violent crime averag- culinary arts school | memphis, tn es to 12,947 incidents. Property crimes mississippi state university | school of architecture in Memphis total 54,130. Memphis crime index is 2, with 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.

250% safest

most dangerous

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 Tennessee. 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 3rd Murder 20th Rape 12th Robbery 14th Assault 3rd Property Crime 4th Burglary 5th Larceny-theft 8th Motor-vehicle theft 22nd

LIKELIHOOD OF CRIME COMPARED TO NATIONAL AVERAGE

national average datum violent crime rape assault burglary car theft murder robbery property larceny

site 124 jefferson avenue

MS RIVER

MEMPHIS AREA | CRIME RATES BY NEIGHBORHOOD 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

5 mi. 0

COURT SQUARE

3 1 Easy-Way COURT Food Store SQUARE 2 BUILDINGS LowensteinNEAR and SITE Brothers Building 3 Lincoln American Tower 1 Easy-Way Food Store 4 Court Annex 2 2 Lowenstein and Brothers Building 3 Lincoln American Tower 5 Old TN Club 4 Court Annex 2 6 Exchange 5 Old TN Club Building 6 Exchange 7 Blue PlateBuilding Cafe 7 Blue Plate Cafe 8 Dr. D.T. Porter Building 8 Dr. D.T. Porter Building

culinary arts school | memphis, tn

mississippi state university | school of architecture

1 JEFFERSON AVENUE

2 SITE 124 JEFFERSON AVENUE

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

COURT AVENUE MAIN STREET FRONT STREET

8 7

MADISON AVENUE

2nd STREET

8 1/4 mi.

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

300 ft. 0

chelsea pierce assignment 1 | 01.20.12 professors gregory + herrmann arc 3546 | spring 2012

SITE RESEARCH + ANALYSIS

SITE INVENTORY+ ANALYSIS

79 | memphis, tn | arc 3546 | spring 2012

BUILDINGS NEAR SITE

culinary arts school | memphis, tn

mississippiculinary state university | school of architecture arts school | memphis, tn mississippi state university | school of architecture

TIMELIN

1 Calvary E 2 Mallory-N 3 Universit 4 Old TN C 5 TN Brew 6 Dr. D.T. P 7 Beale St 8 Madison 9 Shelby C 10 Exchang 11 Sterick B 12 Old Fede 13 Lincoln A 14 Peabody 15 First TN 16 Morgan 17 AutoZon 18 Cannon C 19 FedEx Fo 20 GE5 Tow 21 Court An

BRICK

STONE

TERRA

GLASS 11

profes

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

SITE RESE

VERNACULAR TIMELINE

3 LATE 1800’s

culinary arts school | memphis, tn

mississippi state university | school of architecture

INTERSTATE TATE 40 TA

4 1890 - Old TN Club 5 1890 - TN Brewery 1895 - Dr.-D.T. Porter 1900’s Building 6EARLY MID

POPLAR AVENUE A

EARLY - MID 1900’s

FRONT STREET

12 16

SITE 124 JEFFERSON AVENUE A

MADISON AVENUE A

1900 - Street Beale Street District - Beale District 77 1900 8 1905 - Madison Hotel 8 1905 Madison Hotel 9 1909 - Shelby County Courthouse - Exchange Building County Courthouse 10 9 1910 1909 - Shelby 11 1912 - Sterick Building 101920 1910 - Exchange Building - Old Federal Reserve Building 12 - Lincoln American Tower 13 111925 1912 - Sterick Building 14 1925 - Peabody Hotel

1 13

21 4

11 10

2nd STREET 14

UNION AVENUE A

17 2000 - AutoZone Park 18 2003 - Cannon Center for Performing MID 1900’s – RECENT Arts 19 2004 - FedEx Forum 20 2005 - GE5 Townhouses - Court-Annex 21 1520061965 First2 TN Bank

BEALE STREET 7 20

MS RIVER

1/2 mi.

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

12 1920 - Old Federal Reserve Building MID 1900’s - RECENT 13 1925 - Lincoln American Tower 15 1965 - First TN Bank 141985 1925 - Peabody - Morgan Keegan TowerHotel 16

1/4 mi 0

16 1985 - Morgan Keegan Tower 17 2000 - AutoZone Park 18 2003 - Cannon Center for Performing Arts chelsea pierce 19 2004 -assignment FedEx | 01.20.12 1Forum professors gregory + herrmann 20 2005 - arc GE5 Townhouses 3546 | spring 2012 21SITE2006 - Court+ ANALYSIS Annex 2 RESEARCH

SITE INVENTORY+ ANALYSIS

81 | memphis, tn | arc 3546 | spring 2012

1 1844 - Calvary Episcopal Church 2 1852 - Mallory-Neely House TIMELINE 3VERNACULAR 1880 - University of Memphis Law School LATE 1800’s 1890 - Old TNChurch Club - Calvary Episcopal 14 1844 - Mallory-Neely House 25 1852 1890 - TN Brewery 3 1880 - University of Memphis Law 6 1895 - Dr. D.T. Porter Building School

culinary arts school | memphis, tn

mississippi state university | school of architecture

culinary arts school | memphis, tn

mississippi state university | school of architecture

BRIC

STON

TERR

GLAS

INTERSTATE 40

AREA POPLAR AVENUE

FRONT STREET

SITE 124 JEFFERSON AVENUE MADISON AVENUE 2nd STREET

UNION AVENUE

BRICK STONE TERRA COTTA GLASS

BEALE STREET

MS RIVER

p 1/2 mi.

AREAS OF INFLUENCE

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

1/4 mi 0

MATERIALS

SITE

VACANCIES

3 VACANT BUILDINGS VACANT LAND

VACANCIES

culinary arts school | memphis, tn

mississippi state university | school of architecture

BUILDINGS LAND

83 | memphis, tn | arc 3546 | spring 2012

INTERSTATE 40

POPLAR AVENUE

FRONT STREET

SITE 124 JEFFERSON AVENUE MADISON AVENUE 2nd STREET

UNION AVENUE

BEALE STREET

MS RIVER

chelsea pierce assignment 1 | 01.20.12 professors gregory + herrmann arc 3546 | spring 2012

1/2 mi.

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

1/4 mi 0

SITE RESEARCH + ANALYSIS

SITE INVENTORY+ ANALYSIS

culinary arts school | memphis, tn

mississippi state university | school of architecture

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.

culinary arts school | memphis, tn

mississippi state university | school of architecture

PARKING

PARKI tw no we PARKI all

INTERSTATE 40

APARTMENTS + CONDOS POPLAR AVENUE

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 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

APARTM 12

FRONT STREET

SITE 124 JEFFERSON AVENUE 1

MADISON AVENUE 2nd STREET

UNION AVENUE

BEALE STREET

apartm 3 M 13 No 14 So 3s 1o

parkin parkin housin

MS RIVER

p 1/2 mi.

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

parking garage parking lot housing

1/4 mi 0

PARKING + HOUSING

apartm 8 on 3 pri 4 on bo pri condo on stu pri

SITE R

COMMUNITY RESOURCES

3 6 SCHOOLS

1 elementary school COMMUNITY 3 high schools 1 universityRESOURCES U of Memphis: School of Law 6 SCHOOLS . . . . . . . . 0.3 mi 11 college elementary 3 high schools Concord Career College 1 university

culinary arts school | memphis, tn

mississippi state university | school of architecture

St. Jude’s Children’s Hospital

INTERSTATE 40

0.3 mi. (from site)

POPLAR AVENUE

FRONT STREET

SITE 124 JEFFERSON AVENUE

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

0.3 mi.

1 episcopal

MADISON AVENUE

RETAILERS . . . . . . . . .

2nd STREET

RETAILERS famous stores Peabody famous stores - mall Peabody A Schwab

UNION AVENUE

0.6 mi.

- only original store left-mall on Beale A Schwab - dry goods store

Peabody

BEALE STREET

school church library shops

A Schwab

MS RIVER

-only original store left on Beale Street

salena tew

1/2 mi.

sources | google earth

0.5 mi.

1/4 mi 0

assignment 1 | 01.20.12 school professors gregory + herrmann church arc 3546 | spring 2012 SITE RESEARCH + ANALYSIS library shops

SITE INVENTORY+ ANALYSIS

85 | memphis, tn | arc 3546 | spring 2012

U of Memphis: School of Law

college 61 CHURCHES Concord Career College 2 catholic methodist. . . . . . . 0.5 mi 6 1CHURCHES catholic 12 presbyterian methodist 111 lutheran presbyterian lutheran 11 episcopal

culinary arts school | memphis, tn

mississippi state university | school of architecture

culinary arts school | memphis, tn

mississippi state university | school of architecture

SURROUND

The main h Memphis and areas include and interstate

ARKAN TENNE

S SA SEE S

MISSISSIPPI RIVER

The site is loca

Barlett - about Memphis.

ARKANSAS

Collierville - a town Memphis

HIGHWAY 40

BARLETT

HIGHWAY 55

Germantown town Memphis

WEST MEMPHIS

SITE

Southaven - ab Memphis

MEMPHIS

HIGHWAY 40

GERMANTOWN

West Memphi downtown Me

COLLIERVILLE

HIGHWAY 40

A SI N S A S SS IP P I

TENNESSEE MISSISSIPPI

SOUTH HAVEN

HIGHWAY 55

state border line

K A R IS M

major highways site

profe 10 mi.

CIRCULATION

SITE RES

CIRCULATION

3 WALKING TIMES

Public Parking Hotels CIRCULATION Grocery Stores

culinary arts school | memphis, tn

mississippi state university | school of architecture

WALKING TIMES

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

12 Minutes

Hotels

POPLAR AVENUE

Grocery Stores

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

6 Minutes

FRONT STREET 3 Minutes

SITE 124 JEFFERSON AVENUE MADISON AVENUE 2nd STREET

UNION AVENUE

BEALE STREET

tyler baumann assignment 1 | 01.20.12 professors gregory + herrmann arc 3546 | spring 2012

MS RIVER

1/2 mi.

sources | www.matatransit.com

1/4 mi 0

SITE RESEARCH + ANALYSIS

SITE INVENTORY+ ANALYSIS

87 | memphis, tn | arc 3546 | spring 2012

INTERSTATE 40

culinary arts school | memphis, tn

mississippi state university | school of architecture

culinary arts school | memphis, tn

mississippi state university | school of architecture

TROLLEY R SHADSHAK AVE

Trolley Sto

OVERTIME AVE

TROLLEY ROUTES

EXCHANGE AVE

Trolley Stop

TRE NS

Monday-Frida Saturday: 6:1 Sunday: 10:15

N ST

REET

MAI

SITE 124 JEFFERSON STREET

ERSO

Main S Southbound e

TRE E

ET MAD

ISON

ET TRE

FRONT STREET

TH3I RrdD S

ENU

Monday-Thursday: 6:25 AM - 11:15 PM Friday: 6:25 AM - 12:25 AM Saturday: 9:00 AM - 12:45 AM Sunday: 10:00 AM - 6:00 PM

Monday-Thur Friday: 6:25 A Saturday: 9:0 Sunday: 10:00

TRE COU RT A V

MAIN STREET LINE Southbound every 10 minutes

SEC O 2N nd DS

Monday-Friday: 6:00 AM - 10:50 PM Saturday: 6:10 AM - 12:45 AM Sunday: 10:15 - 5:55 PM

JEFF

N FR ONT S

MADISON AVENUE LINE Outbound every 16 minutes

Madiso Outbout ever

ORLEANS STREET DUNLAP STREET

AVE N

PAULINE STREET CLEVELAND STREET

RIVERFRONT LINE Every 13 minutes

Riverfr Every 13 min

Monday-Thur Friday: 9:15 A Saturday: 9:0 Sunday: 10:00

BEALE STREET HULING AVE BUTLER AVE G. E. PATTERSON AVE

Monday-Thursday: 9:15 AM - 11:00 PM Friday: 9:15 AM - 12:30 AM Saturday: 9:00 AM - 12:45 AM Sunday: 10:00 AM - 6:00 PM

prof 1/2 mi.

sources | www.matatransit.com

600 ft. 0

CIRCULATION

SITE RE

CIRCULATION

3 TRANSPORTATION ROUTES

major roads and highways (based off autombile frequency) CIRCULATION

culinary arts school | memphis, tn

mississippi state university | school of architecture

bus route

TRANSPORTATION ROUTES

hwy 40

bus route

hwy 40

trolley route 2

trolley route 1

trolley route 2 bicycle tour route

fron t

bycicle tour route

pop

dan ny th oma s

blvd

2nd

lar a ve

SITE 124 JEFFERSON STREET

pop

lar a ve

jeﬀe rso

2nd

fron t st

n av e

unio

bea

ny th

oma

s blv d

n av e

le s

dan

fro nt

unio

n av e

beale st

tyler baumann assignment 1 | 01.20.12 professors gregory + herrmann arc 3546 | spring 2012

MS RIVER

1/2 mi.

sources | www.matatransit.com

1/4 mi 0

SITE RESEARCH + ANALYSIS

SITE INVENTORY+ ANALYSIS

89 | memphis, tn | arc 3546 | spring 2012

major roadtrolley route 1

hwy 40

culinary arts school | memphis, tn

mississippi state university | school of architecture

culinary arts school | memphis, tn

mississippi state university | school of architecture

Th lin bu th

Gr fo be no ob

FOOT TRAFFIC SITE

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

100 feet

350 feet 0

VEHICULAR VOLUME

VEHICLE RESEARCH

culinary arts school | memphis, tn

mississippi state university | school of architecture

VEHICLE DATA

H 195 VP

FRONT STREET

JAN. 27 2012: jefferson avenue:

220 VPH

25 V P

ADAMS STREET

7:45PM-8:15PM

driving east = 1 driving west = 2

2nd street:

driving south= 19

80 V P

JEFFERSON AVENUE

JAN. 28 2012 : adams avenue:

2:35PM-3:05PM

91 | memphis, tn | arc 3546 | spring 2012

50 V P

driving east = 1 driving west = 2

driving north = 9 driving south= 10

VP H

jefferson avenue:

driving east = 2 driving west = 2

200

40 V P

240 VP

215

VPH

front street:

SITE 124 JEFFERSON AVENUE

2nd street:

driving south= 12

court avenue:

20 V P

driving east = driving west = 1

3rd avenue:

driving north= 10

2nd STREET

COURT AVENUE

280 VP

35 V P

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

10 V P

220

VPH

3rd STREET

VPH = vehicles per hour

300 ft.

jared brown eric lynn andrew macmahn kristin perry chance stokes assignment 2 | 02.06.12 professors gregory + herrmann arc 3546 | spring 2012

SITE RESEARCH + ANALYSIS

SITE INVENTORY+ ANALYSIS

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.com http://www.ontheveryspot.com http://ilovememphisblog.com/2011/08/say-cheese-10-locations-for-great-memphis-photo-shoots/ http://www.memphisflyer.com/backissues/issue459/cvr459.htm http://www.commercialappeal.com http://www.city-data.com/memphis.html http://www.flickr.com/photos/midge3426/3902447397/ http://www.courtsquarecenter.com/LAT-commercial.php http://www.downtownmemphis.com/ http://www. bestparking.com http://www. courtsquarecenter.com http://www. forrent.com http://www. mudisland.com http://www. memphisriverfront.com http://www. visitsouth.com http://www. yelp.com http://www. memphis.about.com http://www. memphistravel.com http://www. peabodymemphis.com http://www.matatransit.com http://www.city-data.com/us-cities/The-South/Memphis-Population-Profile.html http://pubs.usgs.gov/fs/2003/fs068-03/images/map.gif 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.html 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 http://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_garden http://www.fema.gov/femaNews/disasterSearch.do http://2010.census.gov/news/img/cb11cn93_tn_totalpop_2010map.jpg http://andrewgelman.com/movabletype/mlm/tennessee.png http://en.wikipedia.org/wiki/Shelby_County,_Tennessee http://www.srh.noaa.gov/ohx/?n=may2010epicfloodevent http://www.mcallenedc.org/images/tornado-activity.jpg http://radar.weather.gov/Conus/index_loop.php http://www.wbdg.org/design/resist_hazards.php#recomd http://www.tornadohistoryproject.com/tornado/Tennessee/Shelby/table http://earthquake.usgs.gov/earthquakes/states/tennessee/history.php http://standeyo.com/NEWS/09_Earth_Changes/090929.New.Madrid.worries.html http://www.wbdg.org/design/resist_hazards.php#recomd

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 ADA + egress requirements site research + analysis precedent studies + program

culinary arts school | memphis, tn

mississippi state university | school of architecture

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

INFLUENCE ON SOUTHERN CUISINE

4 CROPS + MEAT + PREPARATION

FRANCE foods: 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

SPAIN foods: pork, sheep, wines, olive oil, rice methods: brought the use of cooked onions, peppers, tomatoes, and garlic, variations of seafood, Mediterranean cuisine

EARLY 1500s 1492

CHRISTOPHER COLUMBUS DISCOVERED AMERICA

1493

SPAIN TRAVELED TO AMERICA, INTRODUCING MEDITTERANEAN CUISINE

16TH CENTURY

1520s

NATIVE AMERICANS EUROPEANS SPAIN INTRODUCED TAUGHT BROUGHT HORSES, RICE TO THE IMMIGRANTS HOW CATTLE, AND HOGS AMERICAS TO PREPARE CROPS

1565

SPAIN SENT THEIR FIRST PERMANENT SETTLERS

1682

EUROPEAN OCCUPATION OF LOUISIANA. CREOLE CUISINE AND AFRICAN INFLUENCE BEGAN

1619

SLAVERY WAS INTRODUCED AS WELL AS EXPORTS FROM AFRICA

1796

TENNESSEE WAS ADMITTED AS THE 16TH STATE

1750s

MID 1800s

FRENCH SETTLERS (ACADIANS) INTRODUCED CAJUN CUISINE TO LOUISIANA

RICE WAS INTRODUCED TO SOUTHERN CUISINE

NATIVE AMERICANS foods: 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

PRECEDENT STUDIES + PROGRAM

97 | memphis, tn | arc 3546 | spring 2012

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

culinary arts school | memphis, tn

mississippi state university | school of architecture

SOUTHERN REGION For 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.

Raleigh

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 cultures hot 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

MEMPHIS Little Rock

Tupelo Greenville

Atlanta

Charleston

Birmingham

Jackson Pensacola

Baton Rouge Austin

Lafayette

Biloxi New Orleans

Gulf of Mexico

tamales

boiled shrimp

boudin

fried catfish

bbq ribs 200 mi.

BARBEQUE TRAIL

MEMPHIS

Charolette

Nashville

Columbia

Little Rock

Tupelo Greenville

Atlanta Birmingham

Jackson

Baton Rouge Austin

Lafayette Houston

jacksonville

Pensacola Biloxi

orlando New Orleans

tampa

Gulf of Mexico Miami

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

200 mi. 0

4 N TX:

beef brisket, sausage = most popular cooked over oak wood at 600 F. no traditional sauce and often no sauce

PRECEDENT STUDIES + PROGRAM

99 | memphis, tn | arc 3546 | spring 2012

Raleigh

AL: North: white BBQ sauce + chicken Birmingham: thick sauce; pork shoulder, butt, ribs, beef brisket East: orange sauce; mustard, tomato in thin vinegar FL + LA: gator BBQ GA: origin of Brunswick stew with BBQ KY: mutton BBQ + burgoo MS: mostly pork with tomato sauces cooked over hickory or charcoal NC: east: whole hog BBQ + west: hog shoulder sauce of vinegar + cayenne pepper; side dish of Brunswick stew or boiled potatoes west: side dish of hush puppies, origin of slaw on sandwich (German) SC: origin of mustard sauce TN: East: smoked hog shoulders Southwest: 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.

mississippi state university | school of architecture

culinary arts school | memphis, tn

CORE COOKING METHODS

CULINARY FUNDAMENTALS

BAKING ESSENTIALS

ADDITIONAL COURSES

CULIN

mississippi state university | school of architecture

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 dishes Core 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 tasting Baking Essentials- how to mix, bake, stack and frost different types of cakes, and pastries, how to make different confections and how to temper chocolate Additional 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

knife skills

food safety

grand sauces

compound sauces

soups

sauteing

doughs

pastries

culinary management

menu development

product identiﬁcation

culinary math

deep-fried foods

grilled foods

sea food preperation.

grain + vegetable

confections

cakes

food exam

internships

plate development

gastronomy

egg preperation

griddle specialties

salads

sandwich preperation

chocolate tempering

international foods

wine studies

nutrition

*all culi the sam

COOKS’ AREAS OF EXPERTISE site presentation

supervision

cashier work

production management

Culina culinary properl to prop identify learning and uni plate, le how nu Core C creating combin sautéin grilling, variety prepari griddles sandwic from ar tasting Baking stack an and pas confect Additio include develop cooking receive

business management

logistics

work environment

cleaning and maintaining equipment

presentation skills

service

culinary production

preparing assembling foods traditional and asssessing bids from preparing staff according to professional personalization of issuing additional diversified foods suppliers paysheets cleaning and regulations interior decor invoices organizing estimating future of equiptment training offering nutritional special orders customer-visits advice & diet menus preparing modulating implementing collecting customer managing display assembly-style hot checking invoices composition, & food safety payments boards and cold foods to be paid presentation regulations mass service reminding team of keeping track of customer cleaning premises of a single managing stock production flow and orders and tables food item and orders objectives

101 THINGS I LEARNED IN 101 T CULINARY SCHOOL IN C

culinary arts school | memphis, tn

mississippi state university | school of architecture

TOOLS OF THE TRADE

griddle: a heavy piece of cooking equipment with a continuous, flat surface

grill: an open grid on sauciers: these pans are best which foods can be directly for sauces and creamy foods. The tapered cross section has exsposed to fire no corners where food could hide and burn

irrigation supply

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

FOOD SHAPE COUNTERPOINTS

drainage from roof

black water (to sanitary sewer)

GREY WATER RECYCLING FOR KITCHENS

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

non-potable water supply grey water treatment

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

holding tank

fact: Goats discovered coffee (an ethiopian farmer noticed his goats getting agitated after eating coffee berries)

Mise en Pla its place” - i allows one situation in There are o Dry cooking deep-frying Wet cooking boiling, sim 101 | memphis, tn | arc 3546 | spring 2012

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 fish french (chef’s) knife: 8-14” blade, versatile knife used for chopping, slicing, dicing, and mincing serrated slicer: 12-14” jagged, toothed blade used to cut bread and tomatoes

IMPORTA FOR CUL

EIGHT W LOOK BE

1: use groupings a 2: avoi at varying h 3: use colored plat sometimes 4: use square, tria negative sp 5: use with clear g arrangemen 6: use shapes, colo arrangemen 7: add contrasting edible 8: pain “paint” the p

PRECEDENT STUDIES + PROGRAM

PRE

• 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

culinary arts school | memphis, tn

mississippi state university | school of architecture

GUSTORGANICS culinary arts school | memphis, tn

• 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

mississippi state university | school of architecture

USE OF LOCAL PRODUCE:

ORGANIC OPTIONS: USE LOCAL PRODUCE

GUSTO

The restaurant utilizes produce grown by local farmers and gardeners.

• First an restaur • World’s organic • One of world • The firs bar on • 100% o days a and din

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

O US

SUSTAI

Restaurant

Farm/Garden

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

• Recycli • Use on • Energy • Water c • Biodeg and flat • Environ (Most i • 100% r • Printing • Green c biodegr • Built ou and eco • Organic • Use of

ORGANIC OPTIONS : OFF-SITE FARM/GARDEN

4 SUMMER JO’S

culinary arts school | memphis, tn

mississippi state university | school of architecture

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

ORGANIC OPTIONS:

• OFF-SITE Located near Grants Pass, Oregon FARM/GARDEN • Pizzeria and artisan bakery JO’S • SUMMER USDA Certified organic farm supplies • Located near Grants Pass, Oregon

“GREEN” • Pizzeria and EXPRESSIONS artisan bakery

Restaurant

Farm/Garden

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

kristin perry assignment 2 | 01.27.12 professors gregory + herrmann arc 3546 | spring 2012

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

PRECEDENTS + PROGRAM

PRECEDENT STUDIES + PROGRAM

103 | memphis, tn | arc 3546 | spring 2012

• USDA Certified organic farm supplies

culinary arts school | memphis, tn

mississippi state university | school of architecture

culinary arts school | memphis, tn

mississippi state university | school of architecture

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.

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

•

• • Restaurant

Farm/Garden

• • •

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

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

ORGANIC FARMING METHODS

mississippi state university | school of architecture

grow and yield more fruit.

BENEFITS INCLUDE: BENEFITS INCLUDE:

Grow Tray

Nutrient Return

Reservoir Nutrient Pump

Air Stone

Air Pump

•• Soil is not needed Soil is not needed •• Water stays the and system and is Water stays in thein system is reused and recycled, thusrecycled, lowering thethus cost lowering reused and • It is possible to control nutrition levels in water costs their entirety, thus lowering nutrition • Itcosts is possible to control nutrition levels • No nutrition pollution is released into the in their entirety, lowering nutrition environment because ofthus the closed system costs Stable and high yields (30% - 50% more) ••• No nutrition pollution is released Pests and diseases are easier to get rid into environment because of the of thanthe in soil • closed Easier to harvest system • No pesticide damage • 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 assignment 2 | 01.27.12 professors gregory + herrmann arc 3546 | spring 2012

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

PRECEDENTS + PROGRAM

PRECEDENT STUDIES + PROGRAM

105 | memphis, tn | arc 3546 | spring 2012

4 HYDROPONICS ORGANIC FARMING METHODS Hyrdoponics is an alternative method used to grow plants in nutrient rich water, HYDROPONICS rather than using soil. Plants do not have is an alternative methodthe usedsoil to find toHyrdoponics use energy to search to grow plants in nutrient rich water, rather the nutrients. Intoausehydroponic than required using soil. Plants do not have energy to plants search can the soil find extra the system, usetothat energy required nutrients. In a hydroponic tosystem, growplants andcanyield more fruit. to use that extra energy

culinary arts school | memphis, tn

use significantly less water.

culinary arts school Benefits are identical | memphis, to those tn of

mississippi state university | school of architecture

hydroponic systems.

culinary arts school | memphis, tn

mississippi state university | school of architecture

AEROPONICS

nick purvis assignment 2 | 01.27.12 gregory + herrmann Similar toprofessors the concept of hydroponics, | spring arc 3546 aeroponically grown plants are 2012 grown

PRECEDENTS + PROGRAM 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.

Spray

Nutrient Water Pump

Grow Tray

Unlike hyrdoponics, aeroponic systems use significantly less water. Benefits are identical to those of hydroponic systems.

ORGANIC FARMING METHODS

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

ORGANIC M ORGANIC FARMING

s school | memphis, tn

university | school of architecture

METHODS

THE LIVING MACHINETHE LIVING MACHIN

107 | memphis, tn | arc 3546 | spring 2012

The Living Machine, crea The Living Machine, created by Worrell Water Technologies, is a Water Technologies, is an eco friendly waste water treatment sy waste water treatment system. It waste water and filters it collects waste water and tanks filtersfilled it through with soil and p various tanks filled with on soiltheand plants while at nutrients, which feed on the nutrients, whileand at disinfecting the cleaning t same time, cleaning and disinfecting the water. Since the system uses pla

water, farmers or restaura

1. Influent black water or grey water

2. Primary Tank

Small Growbed With Mint

Biofilter

3. Recirculation Tank

4. Stage 1 Tidal Flow Wetlands

5. Stage 2 Vertical Stage Wetlands

6. Effluent reuse for toilets, irrigation, cooling towers, etc.

Duckweed Tank

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

AQUAPONICS

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

water the fish produce provides plants with nutrients needed to In grow. general, warm, fresh w

do best in aquaponic sys

Vortex Filter

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

Growbed

Fish Tank Pressurized Water Feed Gravity Fed Return

.livingmachines.com/about/how_it_works/

Small Fry Tank

Solids Lifting Overflow

Pump Sump Tank

assignm professors greg arc 35

PRECEDENTS

PRECEDENT STUDIES + PROGRAM

culinary arts school | memphis, tn

mississippi state university | school of architecture culinary arts school | memphis, tn

mississippi state university | school of architecture

WOOLY POCKETS 1. 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 SHELVES 2. Plants are supported by shelves and farmed hydroponically or aeroponically with pumps. Shelf size dependant on plant size and sunlight exposure. PLANTER WALL BOX 3. 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 GARDENS 4. Plants are suspended in the air and are farmed aeroponically. Plants are grown efficiently. MESH GARDENS 5. Plants are grown vertically through a mesh material and farmed aeroponically Meshes are able to turn corners and be fitted almost anywhere.

ONSITE FARMING

RESTAURANTS

4 KITCHEN FLOW

RESTAURANTS Incoming Supplies

culinary arts school | memphis, tn

mississippi state university | school of architecture

BAR

DRY STORAGE RECEIVING

FINAL PREPARATION

PREPARATION REFRIGERATED STORAGE

LOUNGE

ENTRANCE / EXIT

CUSTOMER WAITING

HOSTESS

KITCHEN FLOW

Issued Supplies Incoming Supplies

Finished Food Issued Supplies

WARE WASHING

SERVICE

DINING

CASHIER

KITCHEN FLOW

CUSTOMER FLOW

Entry

ExitExit

Waiting Spaces

1. Dry Storage 2. Refrigerated Storage 3. Food Preparation 4. Ware Washing 5. Waste Disposal 6. Entrance / Exit 7. Hostess 8. Bar 9. Lounge 10. Dining

4 10

THE EYRE BROTHERS PLAN sources | Birchﬁeld, John C. “Design and Layout of Foodservice Facilities” (NewYork: Van Nostrand Reinhold, 1988) Farrelly, Lorraine. “Bar and Restaurant Interior Structures” (England: Wiley-Academy, 2003)

The Eyre Brothers

London, UK TheLocation: Eyre Brothers Architect + Designer: Waugh Thistleton Location: London, UK Architect + Designer: Waugh Thistleton

tyler baumann andrew mcmahan john thomas assignment 2 | 01.27.12 professors gregory + herrmann arc 3546 | spring 2012

PRECEDENTS + PROGRAM

PRECEDENT STUDIES + PROGRAM

109 | memphis, tn | arc 3546 | spring 2012

Finished Food

WASTE DISPOSAL

culinary arts school | memphis, tn

mississippi state university | school of architecture

CULINARY ART SCHOOL Gracia Studio Tijuana, Mexico | 2010 1: Student work stations divided into four different rooms, each with two shared work station areas 2: Transition space volumes ‘The Grand Plaza’

between

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

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

PLAN DIAGRAM

CULINARY ARTS SCHOOLS

4 INSTITUTE FOR THE CULINARY ARTS HDR Architects Metropolitan Community College Omaha, Nebraska | 2009

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

PLAN DIAGRAM

PRECEDENT STUDIES + PROGRAM

111 | memphis, tn | arc 3546 | spring 2012

1: Materials include prepatinated copper panels, brick, low iron transparent and glass, copper flashing

culinary arts school | memphis, tn

mississippi state university | school of architecture

TEACHING ASSISTANT(S)

LIBRARIAN

FACULTY

LIBRARY STAFF

GUEST LECTURER

GUEST DEMONSTRATOR

STAFF T CULINARY ART SCHOOL

STUDENTS

MAINTENANCE DIRECTOR EC CAREER SERVICES PERSONNEL

ADMINISTRATORS STAFF

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

ADMISSIONS PERSONNEL

SECRETARY(S)

RESTAURANT CLIENTS AND USERS

culinary arts school | memphis, tn

mississippi state university | school of architecture

SOUS-CHEF LINE COOK

RESTAURANT

MANA MANAGER SERVERS

BUSSER(S)

HOSTES HOSTE S HOSTESSES

STOCKER(S)

BARTENDERS

BAR BACK(S)

CUSTOMERS

CATERING TERING SERVICE SE WASTE ASTE REMOVAL REM CLEANING SERVICES SE THIRD PARTY

SECURITY FOOD DELIVERY DELIVE INSPECTORS INSPECT INSPEC EXTERMINATORS EXTERMINA EXTERMIN

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

PASTRY CHEF T TAFF STAFF

RESTAURANT DIVISION

113 | memphis, tn | arc 3546 | spring 2012

EXECUTIVE CHEF

This is a breakdown of the different types RESTAURANT of clients and users that would access CLIENTS + USERS the restaurant’s portion of the building.

program group assignment 2 | 01.25.12 professors gregory + herrmann arc 3546 | spring 2012

PRECEDENTS + PROGRAM

PRECEDENT STUDIES + PROGRAM

culinary arts school | memphis, tn

mississippi state university | school of architecture

150

138

OCCUPANT LOAD

120 100

90 60 44 32

18 3

AO................ADMISSIONS OFFICE BS.................................BAKE SHOP CR...............................CLASSROOM CS.....................CAREER SERVICES DL..............DEMONSTRATION LAB DS.....................DIRECTOR’S SUITE FA...........................FACULTY AREA LH...........................LECTURE HALL LI........................................LIBRARY PK........................PASTRY KITCHEN RA........................RECEIVING AREA RT..............................RESTAURANT SF..............................STAFF ROOM ST.....................STUDENT LOUNGE TK.................TEACHING KITCHENS WR..............................WINE ROOM

OCCUPANCY LOAD VS. SQUARE FOOTAGE

0 1000 ft²

350

600

300 900

2 BS

400

3000 ft²

16 6

2 RT

250

900 1500

2000 ft²

1250

900

450

650

1800 3000

4000 ft² 5000 ft² 6000 ft² 7000 ft² 8000 ft²

TOTAL SQUARE FOOTAGE: 27625 SF

7500

ALTERNATE ROOM REQUIREMENTS

MECHANICAL ROOM REQUIREMENTS

Temperature

50-60°F

Humidity Total Building Square Footage

50-70%

Cooling Strategy (based on hot/humid climate)

Room Location (based on hot/humid climate)

Insulation

500 SF

Boiler room

100 SF

Space for cooling towers

Vapor Barrier

Light Requirements

38 SF 21 SF Main supply or return ducts Branch supply or return ducts

Floor Type

Active

R-19

R-30

PRECEDENT STUDIES + PROGRAM

115 | memphis, tn | arc 3546 | spring 2012

30,000 SF

4 WINE ROOM REQUIREMENTS

SECTION SOURCES Eguaras, Louis, and Matthew Frederick. 101 Things I Learned in Culinary School. New York: Grand Central, 2010 Meriot, Sylvie-Anne. Nostalgic Cooks Farrelly, Lorraine . Bar and Restaurant Interior Structures (England: Wiley-Academy, 2003) Bircheld, John C. Design and Layout of Foodservice Facilities (NewYork: Van Nostrand Reinhold, 1988) http://www.ciachef.edu http://www.iceculinary.com http://www.lecoleculinaire.com/ http://www.artinstitutes.edu/Phoenix http://www3.austin cc.edu http://www.archdaily.com/121226/institute-for-the-culinary-arts-hdr-architecture/ http://www.hdrinc.com/portfolio/institute-for-the-culinary-arts http://www.interiorsandsources.com/tabid/3339/ArticleID/12151/Default.aspx http://www.archdaily.com/100778/culinary-art-school-gracia-studio http://en.wikipedia.org/wiki/Cuisine http://www.freeusandworldmaps.com http://www.gustorganics.com/greenandorganic_ourquality.php http://www.uncommonground.com/ http://summerjos.com/pizza/ http://www.hydroponics.net/learn/hyrdoponic_gardening_for_beginners.asp http://home.howstuﬀworks.com/lawn-garden/professional-landscaping/alternative-methods/aeroponics.htm http:// www.livingmachines.com/about/how_it_works/ http:// www.garden-design-pictures.com/green-walls.html http:// www.reallynatural.com http:// www.greenroofs.com http://www.motherearthnews.com http:// www.greenlivingideas.com http://www.visitmississippi.org/poi-listing.aspx?city=&county=&cat=125&subcat=169 http://www.southernbbqtrail.com/map.shtml http://southernfoodways.org/documentary/oh/index.html http://www.prweb.com/releases/2011/3/prweb8185888.htm