Myntgata Culinary School Upper secondary school for restaurant and food processing in the Myntgata Quarter
My diploma shows a suggestion as to how the Myntgate quarter could be vitalized and opened up to the general public, by answering both to the Oslo Municipality action plan for the Quadrature District, as well as the Governments wishes to increase the popularity of the vocational education in Oslo. Master of Architecture, diploma by Erik Reiten erikreiten@gmail.com Tlf. 962 31 392
Myntgata Culinary school
Program: Upper secondary school: 120 students
Education:
1
2
First year: • Restaurant and food processing: 60 students
3-4
Second year: • Cookery and waiting: 40 students • Food processing: 20 students
Third/fourth year: • Students are in practice
Possibilities within professional fields:
Baker
Chef
Pastry chef
institutional chef
waiter
meat cutter
sausage maker
sea food trader
fisherman
butcher
Research questions
The school: • How can I build an upper secondary school in the Myntgate Quarter within the program given and under the preconditions of the area? • How can the design of the school contribute to a good learning environment and a social environment? • Is it possible to expose Norwegian commodity and food culture in the building? • How can the vocational directions of the school be made visible to the public in the surrounding area? Existing buildings: • How should the school relate to the existing buildings and their history? • How can this new building be added, without changing the atmosphere and character traits of the quarter? The courtyard: • How can the school and changes to the quarter help activate and open up the courtyard to the public? • How can the courtyard be preserved as a green lung in the Quadrature District and still be used in the development of the quarter?
The area
Quadrature district
My
nt
ga ta
Akershus fortress Bjørvika
site
Myntgatekvartalet
public spaces
solutions
important public connections
Restaurants/cafĂŠ Culture
public offerings
The quarter
Engineer stable (1897-) German Barrack (1949-)
Cavalry stable (1867-)
Trees planted in the 1800s
Artillery stable (1861-)
Cavalry Barrack (1898-)
Stables Barrack
history
School
Demolished Mixture of apartments (students, elderly, families)
Trees preserved
Mixture of apartments (students, elderly, families)
Hotel and conference
School Mixture of apartments Hotel and conference
new program
Engineer stable
lowering the windows towards the commons
return the original wooden roof construction
reopen the original doorway
Engineer stable
Cavalry stable
Artillery stable
Library, public entry
Library, entry towards the school
Cavalry stable
Connected to school
Artillery stable
Cavalry stable: original entries reopened
Artillery stable: original entries reopened
Opening towards Bankplassen
Cavalry stable
Artillery stable
Cavalry stable, Artillery stable
North facade
Entry facing the Akershus fortress
Entry to the Akerhus fortress
Cavalry Barrack
The project
Engineer stable
movement in former stables
plinciple applied in the new building
concept
Engineer stable as an independent volume
main axes
concept
connections to the existing buildings
public selection facing the commons, the more private areas are facing the courtyard
concept
Overview from north
Third floor
Greenhouse (210m2)
Second floor
Gathering hall/gymnasium (230m2) Greenhouse (140m2)
Classrooms (90m x2) 2
Meat tenderizing (140m2)
Student area (120m2)
Kitchen (80m2) Canteen (150m2) Kitchen (200m2)
Ground floor
Kitchen (175m2) Library (250m2)
Group rooms (100m2)
Food prosessing (250m2)
Classroom (90m2)
Butchery (60m2) Confectionery (50m2)
Store (45m2)
Bakery (100m2)
CafĂŠ (70m2)
Kitchen (190m2) Food arrangement (40m ) 2
Restaurant (140m2)
Basement Offices/ staff (250m2)
Work areas
Storage library (45m2) Storage restaurant (30m2) Scullery (60m2)
Main food storage (350m2)
Sattelite storages, dishwashing, toilets, corridors (1240m2)
Canteen Public selections Changing rooms (250m2)
Classrooms Staff
Cleaning/ laundry (45m )
Changing rooms
Cooled waste (50m2)
Main food storage
2
Total area: 4050m2 (new building: 3840 m2)
Program
Delivery
eS
r Ned
ate
sg lott
Elevator Main connection Food storage
logistics
The courtyard as a resource
courtyard
Christiania torv
Bankplassen
KontraskjĂŚret
Akershus fortress
Situation
Food production each year:
Fruit trees
2400kg vegetables
Courtyard
Commons
Production
Production
main storage
Food resources: (vegetables, grain, fruit, berries) MAI
JUNI
JULI
AUGUST
SEPTEMBER
OKTOBER
NOVEMBER
DESEMBER
JANUAR
FEBRUAR
MARS
APRIL
Kg/Dekar
Grønnsaker: asparges
kg/DAA
blomkål
1 607 kg/DAA
brokkoli
800 kg/DAA
bønner gresskar gulrot
3 479 kg/DAA
hjertesalat
1 673 kg/DAA
hodekål
4 232 kg/DAA
isbergsalat
1 891 kg/DAA
jordskokk
1 500 kg/DAA
kinakål
2 386 kg/DAA
kålrot
2 622 kg/DAA
løk
2 000 kg/DAA
mais
646 kg/DAA
pastinakk
1 500 kg/DAA
persille
1 453 kg/DAA
persillerot
Area: 2000m2
591 kg/DAA
potet
2 887 kg/DAA
purre
2 262 kg/DAA
reddik
417 kg/DAA
rosenkål
803 kg/DAA
rukkola rødbeter
2 137 kg/DAA
sellerirot
1 833 kg/DAA
spinat squash stangselleri
2 427 kg/DAA
sukkererter
780 kg/DAA
vårløk
780 kg/DAA
Frukt: epler
780 kg/DAA
moreller
330 kg/DAA
Plommer
295 kg/DAA
Pærer
270 kg/DAA
Bær: jordbær
684 kg/DAA
solbær
314 kg/DAA
rips
205 kg/DAA
bringebær
708 kg/DAA
Blåbær
91 kg/DAA
stikkelsbær
780 kg/DAA
bjørnebær
205 kg/DAA
MUltebær
205 kg/DAA
Tyttebær
91 kg/DAA
DYr: Kaniner
180 kg
høns
280 kg
egg
800 egg
Korn (4 sorter)
400 KG/Daa
Kilder: https://www.ssb.no/a/publikasjoner/pdf/nos_d440/nos_d440.pdf https://www.ssb.no/jord-skog-jakt-og-fiskeri/statistikker/hagebruk/aar/2016-06-08?fane=tabell&sort=nummer&tabell=268683 https://www.ssb.no/jord-skog-jakt-og-fiskeri/statistikker/korn/aar/2015-11-26?fane=tabell&sort=nummer&tabell=247554
Gjennomsnitt produksjon: 41064 / 34 = ca. 1200 KG/Daa Sesong uavhengig sesong Lagring
TOTALT: Grønnsaker (2000m2) = Kjøtt (1000m2) = Egg =
2400 KG /året 460 kg / året 3000 stk. / året
agriculture
To på målet Gjessene må gjerdes inn, slik at de ikke får så mye annet enn kveke på menyen. Inngjerdingen kan gjøres enkelt med et flyttbart nettinggjerde. Antall fugler tilpasses arealet, 1 -2 gjess pr daa. De får begrenset tilgang på annen mat, men skal jo ikke sultes. Er det lite ugras, kan det være aktuelt
Food production each year: 460kg meat, 3000 eggs
innimellom. Fuglene må ha tilgang på rikelig med vann hele tiden. Er området stort, er det en fordel å lage flere vanningsplasser slik at hele kulturen blir ugrasfri. Sårbare for vær og rev Tilgang på hus og le er livsviktig for gåsungene. Når fuglene er unge har de ikke utviklet vannavstøtende fjærdrakt
Gjess mot kveke Benefits: - poultry and rabbits go well together - fertilizes and weed the soil - requires little space - the Food Safety Authority approves on local small-scale slaughter of poultry and rabbits.
Geese weeding the soil Gåsungene luker potetåkeren til riset begynner å slå seg sammen. Foto: Jan-Erik Mæhlum
• Egnet på mindre arealer (inntil 10 - 15 dekar) • 1-2 kyllinger (2 - 3 uker gamle) pr. dekar 2 - 3 uker etter setting • Kyllingene må ha et lite hus i åkerkanten mot regn og for natta • Voksne gjess blir late og tråkker ned både kveke- og potetplanter • Åkeren må gjerdes inn
22 Poultry: 80pcs (9species) = 16m2 indoors, 700m2 outdoors = about 280 kg meat and 3000 eggs a year.
Rabbits: 60 pcs. = indoors 24m2, outdoors 120m2 = about 180kg meat/year
Moskusand
Smålensgås
Hvit land kanin
Belgisk hare
Hvit norsk gås
Bronsekalkun
Faverolles høns
Orpington høns
Hollænder kanin
Californian kanin
Silkehøns
Perlehøns
Jærhøns
Fransk vedder
Belgisk kjempe
det kommer regn eller det blir surt og kaldt. Fuglene kan fort bli syke. De unge fuglene er også utsatt for rovdyr. Det kreves derfor tilsyn mot rev, og andre som liker gås. Dette kan medføre en del arbeid i starten. Unge arbeider best Gjessene gjør best arbeid som ugraslukere i alderen 3 - 7 uker. For å få maks effekt der en har mye kveke, burde det settes inn et nytt parti gjess når man ser at effektiviteten avtar. Når de blir eldre enn 7 uker, tråkker de ned plantene og de gjør lite nytte for seg. Kveke blir til gåsestek Gåsungene luker potetåkeren til riset begynner å slå seg sammen. Etter at fuglene har gjort jobben sin, må man finne et egna beite hvor de kan fete seg opp. Har en korn, kan det være fin sluttfôring å la gjessene spise opp spillkornet etter skureskingen. Butchery
hege.sundet@lr.no
Nr. 3 2010
Area: 1000m2
animal husbandry
Scullery
Main storage
Cooled waste
Basement
Servering/næring
Servering/næring
Gamle raadhus restaurant
Nedre Slottsgate
Café Skansen
Boliger
Boliger
Groundfloor
Second floor
Third floor
Third floor, greenhouse
Akershus fortress
Myntgata quarter Christiania torg Oslofjorden
Cavalry barracks
Officer stable
Cavalry stable
Myntgata
Greenhouse
Main hall
Kitchen
Kitchen
Kitchen
Restaurant
Main storage
Changing rooms
Commons
Christiania torg
Section landscape
commons
Fasade north towards the commons
Fasade south towards courtyard
Commons with the east passage to the left
Roof detail
Floor detail
Tannbjelke, to hele trestykker
Facade columns seen from the commons
Foundation detail
Typical facade detail
west passage
Third floor main corridor
Engineer stable transformed to food processing hall
Food prosessing hall with sales facing the public entrance
Conclusion
Third floor, greenhouse
Second floor, kitchen
Summary The choice to engage in cultivation and animal husbandry in the backyard as part of the school’s food production, was done to create a stronger relation between the school and the outside spaces and to utilize the potential of the green area. I think this decision has been beneficial to both the school, the residents and to the visitors of the quarter. I wanted to organize the school functions in a simple and clear way. The solution of using the corridor as a main connection throughout the project was also a response to the more complex issues concerning logistics and daily use. The choice to have parts of the school functions in the existing neighboring buildings, made it possible to shape the new building in such a way that the spacious character of the quarter wasn’t overly affected. I wanted the new volumes to counterweight the nabouring buildings to maintain the balance. I also wanted the new volumes to respect the strict order in the quarter, and I wanted the facade to show the difference between the existing and the new building. The combination of working both in a larger scale with connecting the quarter to the surrounding area, as well as working in a smaller scale with adapting the new school building to the quarter has been a beneficial approach for this project. It demonstrates a potential in the development of both the quarter and the surrounding area.
Situation
Myntgata Culinary School Upper secondary school for restaurant and food processing in the Myntgata Quarter
By Erik Reiten erikreiten@gmail.com Tlf. 962 31 392