Exploratory Practice by Grace Vickery

Beyond the Kitchen Table By Grace Vickery

Contents 01-02 Introduction

Part 1

03 Action Plan 04 Brief Concept Development Strategy 05 Plan to Investigate the Wider Context & Evidence Base 06 Communication and Presentations Skills Development Strategy 07 Intended Outputs 08 Time Plan 09 Statement of Intent 10 Part 1 Conclusion

Part 2

11-12 Current Canteen 13 Clashing Points Diagram 14 Timeline 15-30 Site analysis 15 The Library 16 What is happening in the area? 17 The Fusion Building 18 Interesting characteristics of the site 19 Who lives in the area? 20 Can it be open for other reasons? 21-23 Future changes to the site 24 Media presentation of the site 25-20 Maps and Accessing the site 31-34 Building Analysis 35 User Analysis 36-42 User Surveys 43-46 Precedents 43 Future of Vending Machines

44 Blacksheep Cooking Library 45 Kialatok 46 Engaging in a Space 47 Market Research 48 Nearby Halls 49 Street Food 50 How People Cook 51 Feasibility 52-57 Existing Drawings 53 Ground Floor Plan 54 First Floor Plan 55 West Short Section 56 East Short Section 57 Long Sections 58 Outline Brief and Part 2 Conclusion

Part 3

59 Regulations and Requirements 60 Room Operations 61 Criteria Matrix 62 Room Schedule 63-66 Bubble Diagrams 67-68 Zoning in the Space 69-70 Final Zoning 71-74 Mapping the Space 75-76 Routes Through Spaces 77-78 Mapping Areas 79-83 Space Planning 84 Concept Models 85-86 Concept Model Development 87-88 Mood Boards 89-92 Sketches 93 Site Materials Influence 94 Detailed Brief 95-98 Presentation Drawings 99-100 Collages 101 Story Board 102-108 Final Presentation Drawings 109-110 GIF Reflection 111 Conclusion 112-116 References

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Introduction Instinctively, people are often unmotivated to socialise with others they donâ&#x20AC;&#x2122;t know, however things can be done within design to make them feel more comfortable and inclined to do so. This canteen design for AUB using the current library aims to encourage interaction between different generations and groups through a fluid friendly design, where users constantly cross paths. Spread over two levels, the canteen uses a large open space, where users can freely move around and engage with inviting spaces shared with other users. The layout involves every users in the space with large seating areas and social spaces. It appeals to a diverse range of people through the variety of spaces such as cooking space, dining space, study space and bar area. As a result of these spaces, there is something appealing to everyone to make everyone feel welcome. The design is inspired by the site to reflect a sense of community in and around the area. Open from early in the morning for breakfast until late at night for dinner and drinks, the design is multifunctional and utilises the size of the space. The concept will encourage people to cook together and learn from each other.

Beyond the Kitchen Table Beyond the Kitchen Table is a project that aims to enable a better use of a kitchen space for all in a socially sustainable and affordable environment. The universal design relates the changing needs of users and tackles unsociability between generations and groups. Acknowledging the diversity if users makes them the main focus if the design. The reason I chose this brief as my option is because I want to explore the sense of community and co-existing within a space. I am additionally interested in this topic because it requires consideration into space fluidity and allowing a large diverse group of people to use the space together simultaneously. Another reason I chose this option over the other option Grandstation Designs is because of my interest of co-living as a future career aspiration. I am interested in design for the future and how we can tackle space issues through sharing spaces.

Action Plan to Tackle Unit... LO1

I will aim to use the skills I have acquired over the last two years to inform my project. I will use my presentation and research skills to develop the design process including analyzing the site and building, which will then lead onto exploring space solutions. My plan to explore this includes developmental sketching with tracing paper and models, which will visually demonstrate my ideas. My plan to take these ideas further and challenge myself include creating more abstract visuals and exploring GIF's.Â

LO2

In my report I plan to investigate problems I will encounter through research of the building and site as well as exploring my design ideas. As I progress I will overcome problems with my design and find solutions. This will impact my progression as I will learn how to overcome challenges I may face in this project and future projects.

LO3

For this project I am exploring a solution to the current AUB canteen which is an ineffective space that is hard to move around and doesnâ&#x20AC;&#x2122;t promote a sense of community. I will present this through relevant research and final visuals that show a fluid space solution that can be used by everyone. These actions will help me understand what will bring people together and create a successful space for people to collaborate.

LO4

I will tackle this part by attending sessions on developing my CV and Website. This will support my progression of the 3 years at university. This project relating to communal spaces and my relating dissertation will both inform my FPP. The year will support my intentions and future career aspirations to design for the future and bringing people together.

Part 1

I will answer this question I my design through these ideas... Easily accessible for all users in mind including disability, age groups, genders, nationality, diet preferences. This means I will form a user analysis to explore this. A fluidly planned space that is easy to move around for everyone but encourages people to cross paths. Communal areas that can be used for multiple purposes such as eating, cooking, studying, meetings and socialization. An attractive design that encourages people to use the space because they enjoy being there. This can include considerations of colours, materials and wellbeing.

Backgroudn Research Needed

Question of the Project Figure 1

The current AUB Canteen is hard to use and doesn’t function well as a space. The question for this project is how can this space be re-designed with the users in mind, to make a fluid attractive space that will be easier to use and create a sense of community. Also how can the space be used throughout the day even between meal times by individuals and groups.

The background research I will need to consider includes Site analysis – Looking into the current canteen and the issues users face with it as well as the change of location on site and why it is necessary to move. Looking at the site will also help me understand who uses the site and how they live and work around the space. User analysis – This will help me understand who is using the space and how my design will benefit them. One way I plan to research this is through studying the people who use the space at different times of day. Another way I will do this is through a survey that I will send to users with basic questions about how they use the university canteen. These are the methods I will use to analyze their needs along with the general facts of what a canteen should provide. Precedents Studies – Research into examples of communal kitchen spaces to identify what has been successful in the past. I will also uncover interesting designs that challenge the norms of a canteen to satisfy user needs and ways a space can be multifunctional and encourage socialization. Communal Kitchen Requirements – This is important to understand the safety and hygiene behind a shared space that will be used for multiple purposes. This is important to consider the diverse user I am designing for.

Brief concept development strategy...

Plan to Investigate the Location Context and Wider Cultural Context I will investigate the location through research into Bournemouth as an area and how users will arrive and see the site. I will also research who is around the location that will potentially be interested in using the new canteen. I will look at the wider cultural context on the AUB website and look at where people may come from around the world to study and work.

Consideration of Personal Requirements I would like to develop my sketching and design development skills I this project to explore multiple ideas. Therefore in order to do this I need to make sure I donâ&#x20AC;&#x2122;t rush ahead and take my time to understand the project and space. I would also like to create a new method of presentation such as a GIF as an end output of this project. This is something I want to explore as something more engaging than traditional renders.

Evidence Base 02

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Communication and Presentation Skills Development Strategy Explore presenting my final output renders in a different and new way. I usually try to create a realistic render, and this time I would like to create a more abstract presentation that will still clearly demonstrate my idea. I still intend to use Revit in order to achieve this but I will also use photoshop and illustrator to take it further.

I would also like to create a GIF of part of my design to show my concept. This is something I haven't made before but I believe it would be an effective way to present my idea and explore a new skill. I will need to speak to my tutors about having a session on how to make a GIF to refresh my memory.

I will also spend more time sketching to practice this skill, and then later on use them to create collages of my proposed ideas. I find collages very useful to visualize my space and I think adding some hand drawings to them will help give a sense of the shape of the space.

Diverse Research I will look at precedents of communal cooking product solutions such as kitchen designs, as well as just looking at studies of whole spaces. This will allow me to look more directly at what helps make the space easy to use. As I am designing for a diverse group I must use books and research on regulated sites to understand the requirements that everyone needs. This may include research into vegan requirements. I will also need to look at how a space can be accessible for people with disabilities, which includes space standards.

A new form of research I am going to use is a survey. I will send this to users of the current canteen to examine how they use the space and whether they think it is effective. I will also ask what their suggestions may be and what they would like to see in a new space. I will use a site like Survey Monkey.

What Are Your Intended Outputs 01 02 03

My first intended output will be to create a clear and practical design that will make a more effective university canteen that can be used by the diverse group intending to use it. I will show this through a technical drawing package and clear visuals to present my idea. As I stated before I want to present the design scheme in a new and exciting way that will appeal to all the groups I'm designing for. Another output I want to achieve is the development of my own skills in research and the design process. This will be through more in-depth analysis of key precedents that I will look at. For the design process I will need to spend more time exploring layouts that will create the most effective design. This is something that hasnâ&#x20AC;&#x2122;t come naturally to me in the past and will act as an output of my development. Another output I hope to achieve is to create a GIF as a new form of visual presentation. I would also like to find a new way to use a sketch model.

Figure 3

Figure 2

Figure 4

Figure 5

TI M E P L AN

Using a timeplan has helped me organise what I want to achieve week by week and to make sure I keep track of what I have completed. I struggle sometimes to stay on top of work and make sure I distribute my time evenly. However, this plan has allowed me to do that.

Statement of Intent Throughout this unit I will be exploring how the Library can be used as a sociable kitchen environment that will encourage collaboration between the diverse range of people who use the space. Precedent studies of existing communal kitchens will inspire my work in in terms of the function of a collaborative space. Meanwhile precedents of canteens and spaces that encourage a community atmosphere will inspire the design and style of the space, whilst taking influence from the surroundings of the site, to connect it to the diverse university. I will take on challenges with creating a safe, hygienic space that is accessible universally, whilst designing a stylish attractive place that will encourage people to use for multiple purposes. I will use skills I have learnt in my first and second year to aid my design process and outcome, such as research, designing, analysis and time management skills. I will additionally use skills for visual aspects such as Photoshop, Revit and InDesign.

Figure 6

Figure 7

Figure 8

Through carrying out part one I have been able to understand how I am going to tackle the unit in terms of the learning outcomes I want to achieve. I created an action plan for each part that is based on the learning outcomes set. In each I explained what I aim to do and how I plan to do that. This plan has helped me understand the process I need to follow to achieve these which I will apply to the project and also future projects. I will apply this action plan to part 2 by making sure I meet the learning agreements which will result in the output of my communal kitchen/ canteen design. By specifying the question of my design I was able to see exactly what I want to explore such as the accessibility for my users, a fluidly planned space, multipurpose spaces and an attractive design. By setting this out I now know the key areas of what I am trying to achieve. This will help me with future projects as it has shown me how to establish a problem that needs to be solved. This is designing for a purpose and I will use the same concept for my FPP.

Identifying my evidence base drove me to explore carrying out a new strand of research. I will look at using a survey to back up the reason behind my design solutions as I will be able to gather first hand feedback about what people would like to see. This will be a new skill for me that part one encouraged me to do. This will also be a useful tool to use in future projects as I want to design for a better sense of community between the diverse world. I will also be able to make a survey quicker and more efficiently due to the experience in this project.

Part 1 Conclusion

Establishing my intended outputs has clearly shown me what I want the end result of this project to be. In conclusion to this part I want to develop my overall skills and explore new avenues to inform my FPP. These also help me refer back to the learning outcomes that I need to demonstrate throughout the project.

In part one I also talked about the background research necessary, location and cultural investigation. By planning what I am going to do to achieve these things I have set out a clear guide to what I need to research to inform my design stage in part 2 and 3. This was a useful thing to do because I know what I need to research and why. I will use the same method in future projects to establish what I need to look at in order not to miss out any vital research.

Outline Brief.

Current AUB Canteen The current canteen is not an efficient use of space and holds a number of problems. These problems include...

Peak Times 12pm - 3pm

The space is too small for the large influx of people at peak times which is usually around lunch times between 12pm and 3pm. During this time people from a variety of courses and professions come to the canteen to buy lunch from the small range of choices or they bring in their own lunch and use the dining space to eat. By 1pm the space is almost completely full and you can barely move through.

Another issue is the arrangement of table and the floor plan. The space is mainly occupied by 4 person tables that are crammed in the space. It's extremely difficult to squeeze between table behind chairs as most people end up adding extra chairs to their space to fit more people. There are a few long bench tables for larger groups but these are often full. The seating areas are situated around the salad bar and the queuing area for hot food. This makes the experience for both extremely busy and noisy. This issue is even more problematic for disabled users as they would struggle to move through the crowds and have no option to move between tables.

Canteen at 11:00am

Currently the canteen only provides food in the morning for breakfast and lunch time. This means for the rest of the day it is largely unoccupied, with only a few people using it to eat snacks or socialise. This is a waste of the space as it has potential to be used for other purposes such as dinner and in-between activities.

The style of the canteen is additionally an issue as it is out of date and puts function before form â&#x20AC;&#x201C; even though the function doesnâ&#x20AC;&#x2122;t work. Different parts of the design have been developed over time without the rest of the space in mind, for example a salad bar was added and the main bar re-designed with a plywood finish. This doesnâ&#x20AC;&#x2122;t match the multicolored plastic chairs that are at every table.

Canteen at 13:00pm

Current Users The current users who use the space are students and staff that come to study or work in university hours between 8:30am and 9:00pm. This ranges from younger students to mature student and staff. Users that use the current canteen vary from students to staff and visitors. As the canteen only serves breakfast and lunch, these are often the busiest times. There are currently a lot of building works taking place around site for the new halls and the Innovation Studio. Therefore some of the workers who are on site may also come to use the space.

The noise level as a result of the amount of people using the space is very high. There are no acoustic elements in place in order to tackle the issues with sound in the space as the room is made of hard surfaces that reflect the sound. Additionally there are large glass windows in the double height area which create an echoing space.

Clash Points of People in Narrow Areas of Current Canteen

11:30 am At 11:30am the canteen stops serving breakfast to clear away for lunch. Between this time and 12:00pm the canteen quietens down.

11:45am slight increase of people

8:30 am the canteen opens and breakfast is avaliable. At this time a variety of students, staff and visitors use the canteen.

At 12:00pm lunch is served and the canteen slowley starts to fill with people queing for food or sitting down for their own lunch.

1:00pm

At 1:00pm most courses finish for lunch break so this is the busiest time in the canteen. The canteen is accessible to anyone throughout the day so at its peak time, with the potential of around 6000 students then staff and visitors wanting to use the space it is extreamly busy.

At 2:30, lunch is stopped serving and the canteen starts to empty. The remaining people are either finishing their bought lunch or own lunch. They also start to use the space for socialising or coffees. However, there are many comfier spaces around the campus to do this, like Costa in the Arts Bar above.

Between 2:30pm and 9:00pm the canteen is an un-used space where a few people come to eat snack or their late lunches. They sometimes comes to socialise, but often choose other cafe spaces.

I chose the current AUB Library as my site because the of its large open space and potential. It is located on the opposite side of the courtyard to the current canteen and will still be at the heart of the campus, but open up the opportunity for an expanded space. I chose AUB as the site as from personal experience as well as hearing other people's issues, I know that the current canteen needs to be changed. I have also heard that there are potential plans to change The Library into a Canteen in the future, so it seemed relevant. I thought the site was appropriate for Beyond the Kitchen Table as an alternative space for people who use AUB to eat, prepare food and socialise. The large space can be for multiple purposes, which is what I plan to explore.

Site Entrances

Site Analysis

The Library at AUB

Accessing the Site The site is accessible form 3 main entrances as seen above. These depend on the method of transport that people take and which direction they come from. Currently there is only one entrance to the library which can be accessed from the main courtyard. Although a double door entrance, sometimes when more than one person wants to get through the doors, is can be difficult. Therefore in response to this I will explore different ways of accessing the building from more than one angle. This would also mean that it is easier to access from different routes into the campus. People come from multiple entrances due to their method of arrival including the bus and walking. Therefore it would be interesting to explore different routes into the library building and how people can pass through the space, with it being the centre of the site.

Within Arts University Bournemouth there are three other areas where people can get food and beverages; The Arts Bar - which is above the Refectory, Starbucks and the shop. The Refectory is currently the larger of all of them.

is sometimes the first access point, which means people may go here for hot drinks and snacks in the morning. However due to its small size it is often overcrowded which may encourage people to go to The Refectory for more space.

Arts Bar - Used as Costa where they serve a variety of hot and cold drinks as well as a selection of food. It is also used as a bar for evening functions with a stage and bar. It also has an outdoor terrace that looks over the grounds of the university.

The Refectory - is the currently the main canteen which serves breakfast and lunch. This space is often busy at these peaks times around 9-10am and then between 12:30-2pm. It is also sometimes used for large meeting such as that by the student union as it is spacious and open plan to fit a large group.

The shop - The shop is based near the west side of campus and sells food, beverages and stationary. Starbucks - in based on the north perimeter of the campus and sells food and beverages. For students coming from the bus station this

Global and Local Aspects

Whats Happening in the Area

Around the site is mainly a residential area so there is a mixture of students and locals living around the site. This makes the area very busy and causes a lot of traffic in the day, especially at peak times. As there are residents living around the site, there are also a variety of places to accommodate them such as school and shops. In the wider vicinity of the area is Bournemouth town. Here there is everything from shops to the beach to nightlife. Bournemouth has a sqaure where there are plenty of clothes shops, restaurants and cafes which appeal to a variety of people. Then by night the town livens up with clubs and bars, which mainly target the student community. The diverse groups that live and work in Bournemouth can sometimes clash due to people being disruptive at anti-social hours. Therefore this sort of design is a chance for socialisation between the groups. Across the road from AUB is a housing estate. People from here could access the site if they wished as a visitor and use the proposed kitchen site. This would bring in another diverse group to add to the groups of students, staff and visitors that will use the space.

Figure 9

Adjacent to the AUB campus is the Bournemouth University campus. This university is much bigger with around 16,000 students recorded in 2010 compared to 3000 recorded at AUB in 2011. Students and staff often share facilities between the two, particularly the libraries and catering facilities. Most AUB students have to walk through the BU site in order to get to Uni as it is a short cut through. The site are on opposite sides of a small through road, which leaves them well connected and easy to move between. The food facilities at BU are more extensive at BU including their Juice Bar, Dylan's Bar and multiple Starbucks Coffee shops.Â

Bournemouth University Canteen

Bourenmouth University, Fusion Building

AUB Courtyard

Interesting Characteristics of the Site An interesting characteristics about the site is that the campus buildings are around The Refectory, the AUB canteen, making it the centre of the uni. This makes it the Hub of the Uni and is surrounded by courtyards and social areas. Another interesting characteristic is that it is surrounded by residential areas. Residents get caught up in the University traffic throughout the day and deal with the constant flow of students getting to and from Uni every day of the week. Bournemouth Uni is open 7 days a week whereas AUB is only open 6. Currently the new site for the library is being built at the far end of the campus. That means there is a lot of building works at this end of the site. There is also a new large scale building being built on the Bournemouth University campus. Currently a new route for people to walk into the AUB campus goes around this building site as a short cut through Bournemouth Uni. There are a variety of other buildings on the campus that have been developed over a period of time. This means they all have a unique look to them and none are the same. There is a drawing studio as seen in the image on the right, which is of its own unique style. The fluid shape of the structure contrasts to the sharp angular shapes of the buildings around. The large courtyard area as seen in the top image to the right, outside the Library is used all year round by students for events, socialising, eating lunch and activates. This could be reflected on in my design to create an alternative space for when it's raining or too cold to use the courtyard. I would also like to bring in some materials of other building seen around the campus into the design, to make it link to the site.

Drawing Studio

Who Lives in the Area Opposite AUB is a housing estate called Talbot village which is home to mainly locals instead of students. They use the same access routes for cars as people entering the university sites. Winton is the next town along where most students live. Its is a diverse town of students and locals and is chosen by students because of its close location to both universities. Bournemouth has been known for its ageing population, and large amount of people moving here to retire. There are many retirement homes and villages south of the site. Theses have been placed around the boundaries of most student houses, which could be due to the clash of generations. Therefore, this project could bring more of an understanding between age groups and help with communication between them.

Site

Why People Come Here People come to the site to study, work and visit. The site is mainly for students to come and study at the university as a whole, and then they use the library socialize and study. The library has multiple uses within including silent studying, group studying, computer access, and support access. It acts as an alternative hub to the current canteen on a more study basis. The library also has a museum called MODIP, Museum of Design in Plastics, as seen in the image below. The library is also used by tutors and staff to read and study. After 5pm around campus, you are not allowed to be in a classroom with under three people in case of an accident. Therefore, the library is a place to go until 9pm to study if students want to stay longer. The library is also used on open days as a main base for visitors to come and get information about the uni.

Talbot Village map

Currently the library is open on all weekdays and then Saturdays for studying between 10am and 4pm. I think the large space has potential to be used more than that for different purposes. Additionally, the Uni canteen only serves breakfast and lunch. Between these times it is just used by people to socialise in or eat their own food. Both areas arenâ&#x20AC;&#x2122;t efficiently used and could be used throughout the day and possibly night. The library as well as being used as a place to cook and eat together could be used as a study space. Around Uni usually where there is a study space, no food or drink is allowed, meaning people must move spaces. This is sensible in order to protect electrics and work; however, it would be more convenient to have a dedicated space closer I order to have a quick break. As the aim of the space is to bring people together form diverse groups, itâ&#x20AC;&#x2122;s important to have social spaces to encourage this. Between meals it could be explored that there are spaces to have a coffee and catch up with people and share ideas. A space for events such as music would be another interesting thing to explore as this gives an evening purpose to the space as well as day time.

Can It Be Open For Other Reasons

Future Changes to Site

My brief is to create a space where people can come together to prepare food, eat and socialize on the AUB campus. Something that may impact this design in the future is the growth of the university. Every year they take on more students as they expand the facilities, which is an additional reason why the current canteen is not meeting the needs of the users. As Bournemouthâ&#x20AC;&#x2122;s student population increases in the future, my design will have to be able to accommodate and manage the amount of people for a long time in order to be feasible. Another change to the site is a new Innovation Studio funded by the Dorset Local Enterprise Partnership, as a facility to support and develop digital and creative industries. It will be a base for small businesses and start-ups to develop

The Innovation Studio

their ideas, these may be graduates from the university. The building will have the capacity for up to 20 users and short-term leases. It will be 2 and a half storeys high with the eastern side of the top floor lower. The site will be located between the workshop and University house as seen in figure â&#x20AC;Ś Landscaping around the will enhance the area which was previously in need of refurbishment. Being located next to the workshop, there will be direct access for users to high-tech equipment to develop their ideas. This will also positively impact my design as another type pf user that may want to use the space to eat and socialise, particularly if there is only space for 20 users in the building. They may want to come and share ideas with current students and inspire them or advise them.

New AUB Accommodation One of these changes is new on-site student halls. Following recent planning approval, the development seeks to create 298 bedrooms, including 5 accessible studios over 3 storeys. The site of these will be in two locations along Gillett road as seen in the images to the right. Originally the plan was for a 4-storey building, however upon consideration of residents it was reduced to 3. This also creates the reprovision of a car park accessible from Gillett road. This access will also allow 5 disabled parking spaces close to the accommodation and will provide access for emergency vehicles. This decision further allows for more strategic landscape planting to define the edge of the campus expansion. Inspiration from this was drawn from the woodlands near the site. As well as creating a physical separation of the blocks, planting will also provide an attractive external environment.

This change to the site will positively impact my design as it will minimise travel distance for students and promote more sue of a new canteen site, which could be used for breakfast and dinner by the students living on site. Students will be around campus 24/7 and will use a space that is open to them and a short distance away.

Figure 10

This will also positively impact my design as another type pf user that may want to use the space to eat and socialise, particularly if there is only space for 20 user in the building. They may want to come and share ideas with current students and inspire them or advise them. A nearby change to BU is the new Poole Gateway Building. It is facing Boundry roundabout on the eastern side of the campus. It will provide high-quality facilities for the Faculty of Science & Technology and the Faculty of Media & Communication. The project aims to facilitate the growing number of students and the development of the campus as a whole. The wider community will be able to access the building, as they are with the rest of the site, such as the restaurant. This is a positive for my design as, people from Bournemouth University and the public will be attracted to use the new facility, but then may wish to continue to AUB to use the canteen that I am creating.

Figure 11

The Poole Gateway Building

Figure 13

Media Presentation of Site The media presents AUB in an ever-increasing positive way. It was recently named as one of the top preforming universities for its â&#x20AC;&#x2DC;creative sceneâ&#x20AC;&#x2122;. This was taken from information gathered by the site Which?, as it saw one of the top ratings for being arty and creative. Another presentation of AUB is that an issue of its magazine BUMF has been shortlisted for a Student Magazine of the Year in the Stack Awards 2018. This is a positive advert for the universities creativity and showcases its name internationally. AUB is very present on social media platform such as Facebook and Instagram. They have over 6000 followers on Instagram and post regularly in order to attract followers such as potential students and connect with professionals. These factors will impact my project as if it were to be advertised on social media, it would reach a number of viewers around the world. The presentation of the standards of the Uni and the creativity it provides, means the space needs to cater to the interest of the people using the site. Therefore, my space must promote creativity to keep up the reputation.

Figure 14

Figure 12

AUB Library

Views of the site

Map 1:1250

Bournemouth University Slades Farm Woodland Area

Bournemouth University

Residential Area

The Village Surgery AUB Campus

Location map

The Library - Site Student Village

Residential Area

Arts University Bournmeouth

Buildings in the Area

Residential Area

Main Road A3049

Boundry Roundabout

Fern Barrow

Gillett Road

Roads in the Area

Satellite of the Area

Transport to the Site

Travelling by Foot

Travelling by Bus

Most students and individuals travel to AUB by foot as they come from nearby towns such as Winton, Charminster and Wallisdown. On Map â&#x20AC;Ś are some of the routes student use to access the site. Walking from Winton high street is between a 10-15-minute walk for people which is why it is the main mode of transport from here.

Other students and individuals travel into AUB by bus as some come from further than the main student towns. This includes the AUB and BU student halls in and around Lansdowne. Here on the map are the university bus routes that travel to both uniâ&#x20AC;&#x2122;s from various parts of the area. The benefits of this route are it allows quicker transport to the site than by foot and car, and is easily accessible from the site by a 5 minute walk to the bus station, situated at Bournemouth Uni.

Travelling by Car

Travelling by Bike

There is currently no parking for students at the site, other than a 2-hour maximum before 3pm, depending on space. The carpark is reserved for staff and visitors. Using a car as a mode of transport, takes longer than buses, particularly at peak times, as there are bus lanes on the routes. Using a car instead of walking takes longer routes around a series of roundabouts along the way, and encounter multiple traffic light crossings, used by people on foot.

Many students cycle from around the area, using the many bike lanes. There is a large space at the site of AUB where people can lock their bikes up. This encourages saving money and fuel emissions from other modes of transport.

Some students travelling from further outside the area drive in and park in Slades Farm, as there is a large housing estate here, with free on road parking.

Building Analysis Key Attributes

The attributes of the building imply that it was built as an individual at a different time to the rest of the campus buildings. It was designed in 1997 by RHWL Architects. The outside is made from concrete blocks which are also featured on the inner walls. A feature that can be used in a creative way is the large curved ceiling. This could be reflected throughout the design in aspects such as the arrangement and in the furniture. Another feature than can be used in a creative way is the mezzanine that covers half of the space. I want to explore how more can be made of the open-air space and how this can be connected to the mezzanine. I will explore this through sketches and collages.

Configuration

The configuration of the Library starts with the main entrance is on the south side of the building where you enter into to open plan ground floor. The reception is on the left facing inwards towards the library. This entrance is ideal because it can be accessed from the main courtyard. The open plan downstairs configuration is split up with a downstairs book section, under the mezzanine. Then out in the double height space on the opposite side to the entrance is an open work are that includes a computer area, workspace and soft seating spaces. At either end of the ground floor are smaller which hold library offices and the service desk for computer help. There are also downstairs toilets in the far-right corner including a disabled toilet.

Retaining Features

There are two staircases at either end that lead up to the mezzanine as well as a disabled lift. The mezzanine cover half of the ground floor area under the higher part of the curved ceiling. Upstairs is more of the library book shelves and workspaces. A majority of the walls are structural and made from concrete blocks therefore I will retain them in the design. I may explore adding new walls to divide some of the spaces around the main room. These could be moveable or temporary. I will also retain the two main staircases leading up to the mezzanine as they would cost a lot to replace. Instead I may explore changing the aesthetic of them such as the banister or the steps.

Structure

Materials

Across the length of the building are 7 lines of strip lighting, at varying heights across the curved ceiling. The bright lighting can create a lot of glare on screen and the table surfaces, but they do however light up efficiently the large open space. This is needed particularly when the library is open late at night. There are double windows on each long side of the building (north and south side) which allows plenty of natural light in during daytime hours. This also means the sunlight is never directly facing into these windows and creating problems with glare. Above these windows the structure of the building bends outwards towards the overhanging roof. This bend is made of windows, allowing more light in that isnâ&#x20AC;&#x2122;t directly facing the main space.

building where you enter to open plan ground floor. The reception is on the left facing inwards towards the library. This entrance is ideal because it can be accessed from the main courtyard. The open plan downstairs configuration is split up with a downstairs book section, under the mezzanine. Then out in the double height space on the opposite side to the entrance is an open work are that includes a computer area, workspace and soft seating spaces. At either end of the ground floor are smaller which hold library offices and the service desk for computer help. There are also downstairs toilets in the far-right corner including a disabled toilet.

General Arrangement

I will look at more stylish ways to light up the space artificially to create a friendly atmosphere, as well as utilising the large source of natural light in the open space.

The Library has a disabled lift as well as an upstairs and downstairs disabled toilet, making it accessible for disabled people. The large open plan makes it easy to move around, although some areas are a tighter squeeze, particularly between book shelves. Moving around the general space is very accessible as there are no walls or partitions to separate the space, which is something I will try and maintain in order to create a universally accessible space.

Accessability

Curved structured ceiling with an exposed metal frame. The building is two-story, with the first floor being a mezzanine. Typically, curved ceilings amplify sound and may create a loud environment in a large open plan space. The inner shell of the building is made of metal as well as the staircase. This is also reflected on the outside of the building on the roof. The main structure of the walls is made from concrete blocks supported by steel structural columns and beams. There is a mezzanine that covers half of the downstairs area, leaving the other half with a double height ceiling. There are two half landing staircases that lead up to the mezzanine from each end, which are also made from steel, maintaining the style throughout the space. Through the centre of the building, although no the highest point of the ceiling, are 7 metal pillars to enforce the structure. These are also based along the length of the outer walls. The building is made from a steel structure which is exposed on the inside. These support the exposed concrete blocks that form the outer walls. The ceiling is made from matte grey metal ceiling panels which run across the curve of the ceiling. The main entrance is on the south side of the

Lighting

Workspace. Main Workspace. This area is the large open space which is used the most of the whole building. There is a variety of seating and study arrangements to cater to different uses.

Narrow library book shelves.

LOBBY 1

Lots of narrow spaces that arn’t easy to access.

8.58sq.m.

SEMINAR ROOM

RECEPTION

L0.09

LIBRARY OFFICE L0.10a

40.91sq.m.

CONFERENCE ROOM

F0.05

18.24sq.m.

F0.06

OFFICE

STUDENT MEETING ROOM

L0.10b

L0.08

8.88sq.m.

Ground Floor

7.37sq.m.

LIFT STORE

1.65sq.m.

L0.07

75.88sq.m.

L0.5

8.86sq.m.

72.63sq.m.

KITCHEN

7.69sq.m.

LIBRARY LOBBY 2 SERVICE DESK

OFFICE

4.88sq.m.

F0.01

F0.03

LIBRARY OFFICE

18.99sq.m. 18.18sq.m. 96.38sq.m.

CORRIDOR CORRIDOR 8.13sq.m.

31.75sq.m.

FEMALE WC

Toilets. These are in a ideal location in the space as they do not interfere with the flow of the main area.

OFFICE F0.02

ELEC. CUP F0.10

7.20sq.m.

DIS. WC 3.08sq.m.

28.48sq.m.

GROSS AREA 1226.60sq.m.

4.65sq.m.

L0.8

MALE WC CLEAN F0.12 0.75sq.m.

7.27sq.m.

700.75sq.m.

11.09sq.m.

are two staircases that Staicase. There lead to the mezzanine which helps with traffic flow.

11.90sq.m.

The main workspace from above.

There is a large double height space that could be ustalised more effectivley. ther could alos be more entrances from different angles of the building. Created by:

Client:

Drawing Title:

LIBRARY GROUND FLOOR BUILDING LAYOUT Scale:



24.08.2017

1:100 Size:



----

Open study space on mezzanine.

Mezzanine.

MODIP Museum.

Open area that is more private and quiet than the main space.

Utilising the large room without closing it off in seperate areas.

CORRIDOR 1 SERVER F1.05

9.37sq.m.

MUSEUM OF DESIGN IN PLASTICS

SEMINAR ROOM F1.01

MUSEUM OF DESIGN IN PLASTICS STORE

STORE

L0.04

L0.05

WORK AREA

38.42sq.m.

30.08sq.m. 44.75sq.m.

CORRIDOR 3 61.93sq.m. 5.06sq.m.

First Floor

CORRIDOR 2 LOBBY

4.42sq.m.

L1.04

6.25sq.m.

RISER

LIFT

L1.05

Disabled lift.

1.65sq.m. 3.65sq.m.

LECTURE ROOM F1.02

READING ROOM L0.06

56.78sq.m.

Private study space.

Isolated spaces used for privacy and concentration

20.93sq.m.

448.60sq.m.

LANDING VOID AREA ABOVE LIBRARY 27.43sq.m.

DIS. WC 3.00sq.m. 57.24sq.m.

STORE/ PLANT ROOM STORE L1.08

29.45sq.m.

23.62sq.m.

Private study space.

Creating a fully accessible space for all potential users. For silent individual study.

For silent individual study. Created by:

GROSS AREA 903.18sq.m.

Client:

Drawing Title:

LIBRARY FIRST FLOOR BUILDING LAYOUT Scale:



24.08.2017

1:100 Size:



----

User Analysis Figure 15

Students Current students would use the site to eat breakfast, lunch and dinner as well as social activities. A lot of students stay on after 5pm to continue studying and would benefit from a comfy welcoming space to eat dinner and take a break from work. With the new AUB halls being built next door, this is a future client that my design would appeal to. Being in a location with limited shops and nightlife, this could be a space for breakfast in the morning and a space for dinner, socializing in the evenings and on weekends. These students could be new to university and therefore see this as an opportunity to meet new people and make friends.

The current users who use the space are students and staff that come to study or work in university hours between 8:30am and 9:00pm. This ranges from younger students to mature student and staff. Users that use the current canteen vary from students to staff and visitors.

Users that I want to bring into my space include the current, however I want to encourage a wider social group to use the space. The aim of the brief is to create a multigenerational space that will be used for more than just cooking.

As the canteen only serves breakfast and lunch, these are often the busiest times. There are currently a lot of building works taking place around site for the new halls and the Innovation Studio. Therefore, some of the workers who are on site may also come to use the space.

There are issues in Bournemouth surrounding the connection between generations such as students and residents. This design is a space where they can come together, talk and teach each other new things. They may be from the residential area opposite or the surrounding area.

Figure 16

Staff Staff from around the University would look to use the space for similar reasons as students including to eat, cook and socialize. It may also be a space where they can meet with students informally to talk about work or maybe even student rep meetings. It could also be a space where they can prepare work for lectures or classes.

Figure 17

Visitors This could be a place where visitors such as guest speakers, parents of students or even site builders. Here they can relax or take a break if they are waiting for something such as a tour or talk to make a coffee or snack, or maybe meet students and other generations. Prospective student parents on open days may wish to socialize with other students to see what they think about the university. This could also be a place where parents visiting their child in the new halls could come and eat and cook together out of the halls, so they're not disturbed by other flat mates.

Figure 18

Residents in the Area The space I am designing is aimed to also be open to residents that live near the area. In the same way of accessibility for students, there arenâ&#x20AC;&#x2122;t many shops or restaurants nearby. Therefore, they could use the space as a change of scene from their home, and as an opportunity to socialize with other and for their children to meet new people. They could also come and share recipes and cooking tips with each other and students as well as using the social spaces in the evenings. Due to multigenerational aspect of residents the space would need to be accessible by older or disabled users and children.

User Survey I can further conclude that just under 30% of people thought that the space was easy to use and hard to use and just under 50% saying that its sometimes easy to use. From this I can see that more people find it hard to use majority of the time, likely during peak hours. From the question of do you bring in food to AUB or buy food on campus, there was an equal result. This demonstrates that there is an interest in using the canteen faculties for different purposes surrounding food. This implies that people use the canteen for different food purposes and mainly as somewhere to sit down to eat.

From my survey I was able to investigate the users of the current canteen and how they use the space. I can conclude that around 70% of those surveyed use the current canteen on a regular basis. I gave them different averages of how much they use the canteen on a weekly basis. It is a necessity on the campus as a space for people to eat and take a break.

Q6 What would you like to see from a new canteen?

The next question touches on if there were more facilities to prepare food, how often would they be used. From this there was a variety of answers. Most people said sometimes and then usually and always, whereas less people said they wouldnâ&#x20AC;&#x2122;t. This implies that there is a market among those surveyed for an opportunity to prepare food on campus and potentially with other people. Most people answered that they never socialize with other groups in the canteen compared to a constant decrease towards a few people saying that they do. This means there is an opportunity to improve the design of a space which will encourage this. My final question asked those surveyed what they would like to see in a new canteen and answers varied in terms of facilities and food options. From these responses I can establish what the users would like to see and I can explore how I would involve their needs into the design.

User Survey 02 In the second survey I conducted I received responses from 21 participants. Their age ranges were between 1828. This gave me a good scope of different ages who may have different expectations from a canteen. I then asked if they feel comfortable using the current canteen alone. 38% of participants said they usually did, which was the highest percentage rom the group. The second highest answer was rarely suggesting many do find the space hard to use alone. The lowest scoring answer was always. From this question I can conclude that there is an issue amongst participants in using the canteen alone. This could be due to the crammed space or the lack of welcoming spaces available.

Q1. How old are you?

Q2. Do you feel comfortable using the current AUB canteen alone?

Users also disagreed that the current canteen offered facilities to encourage this socialization. This is because the space offers small, crowded 4-person table throughout, which force people to separate and sit back to back. A small percentage agreed which could be referring to the small are of large benches. These spaces are often taken up by groups but sometimes smaller groups who donâ&#x20AC;&#x2122;t often interact.

Q4. Do you think there are facilities in the current canteen to encourage socialisation with people/groups you donâ&#x20AC;&#x2122;t know?

39 Q3. If there were more welcoming and friendly spaces in the canteen, how likely would you be to use them alone?

Therefore, the questioned I followed this with was if there were more welcoming spaces, how likely would you be to use the alone. Majority of participants answered likely with the second highest answer being very likely. I can conclude from this that a welcoming space needs to be made in order to satisfy user needs. This will also help answer my brief to encourage people to interact with other groups and generations.

Q6. If the canteen offered spaces to socialise or study as well as eating, how likely would you be to use them?

Q5. If there were facilities to do so, such as comfortable social spaces, how likely would you be to engage with other people?

From the suggestion of comfortable social spaces to encourage interaction participants said they were mostly likely to use it for that purpose. From this I can conclude that there is a definite interest of participants to socialize and meet new people. Many agree that a comfortable space may help them to do so. A very large percentage of the group said they were likely to use the space to study as well as eating and socializing. This could be due to the current rule of no eating or drinking in workspaces including the library and around AUB. The canteen also isnâ&#x20AC;&#x2122;t ideal for working and studying as the table are not spacious and there are often too many people.

Q8. If the canteen was open in the evenings and weekends to study or learn, how often would you use it?

41 Q7. If the canteen was open in the evenings and weekends to engage in social activities, how often would you use it?

Participants also responded to the question of having the canteen open on the weekend for cooking, studying and socializing positively. Most participants said they would sometimes use it for these, and the rest mainly saying always and no one saying never. From this is can conclude that my design is feasible and would be used at these times. This additionally isnâ&#x20AC;&#x2122;t including the students coming from the new on-site halls, who will possibly be the biggest source of users at these times.

Q10. Would you be interested in using the space to engage with different generations through socialising and/or cooking?

Q9. If the canteen was open in evenings and weekends to eat or prepare food, how often would you use it?

The final question asked participants if they would be interested in using the space to engage with different generations through socializing and cooking. Around 66% said they would and 33%said no. This gives a majority interest in the concept of the design reflecting how people would engage in the opportunity my design would provide. The percentage that said they wouldnâ&#x20AC;&#x2122;t could change their minds when they experience the space and are engaged with by other people. In conclusion to this survey, I presented it in a clearer format than the previous, which makes it easier to understand and relate to the topic. I also asked users more clear and relatable questions about what they expect from the space.

Throughout the Netherlands there are a series of FEBO automated takeaway restaurants, which were established in 1960. These were commonly seen throughout Europe and America at the time, however they gradually become scarce but continued to attract customers in the Netherlands. There are currently around 60 FEBOs there with 27 of them in Amsterdam. Most of the FEBOâ&#x20AC;&#x2122;s in the country have the vending machines, which often still only take coins or cash. They usually contain around 5 items such as burgers and croquettes. After customer has entered their money the specific panel is unlocked. All dishes are prepared and restocked when necessary, which is often due the popularity. That means the food is all fresh. The reviews on Trip Advisor of the FEBO vending machines are largely positive and describe how the machines are cheap and serve good quality food. Many say how great the accessibility of the food is at times when many places are closed.

Future of Vending Machines Making Food Distribution More Accessible Who - FEBO Where - Netherlands What - Vending Machines

Relevant to Design This example of accessibility to food is relevant to my design as I am trying to create a space that is open early in the morning through until late at night. It is therefore hard to expect to provide staff at all of these times. The benefits of taking inspiration from the FEBO vending machines, as that I can create a space where users can always access food. As I am creating a kitchen related space, the machines in the space would offer ingredients or parts of a meal that would still need preparation. These could be easily refilled daily by staff with ingredients that didnâ&#x20AC;&#x2122;t need to be constantly rotated or eaten like the hot food that FEBO offers.

Figure 19 Figure 20

Blacksheep Cooking Library Who - Cooking Library Where - Seoul What - Communal Cooking Space The design studio Blacksheep created an immersive cookery environment in Seoul, called the Cooking Library. It includes a deli, cafĂŠ, bar, library and kitchen, which are designed featuring industrial materials and European furniture. Within the building there are 4 experiential spaces where customers can engage in social activities with each other. The exposure to food and various materials aim to stimulate senses. Much of the design is aimed to reflect the original character of the building when it was a factory. They do this through having staff working to prepare food such as breads and cheeses to reflect the bustling factory atmosphere. Within the design, the herringbone patterned stone recalls a European factory courtyard. The ground floor is where you can find the deli, shop, bakery and cafĂŠ which is open to the public. Then the first floor displays around 10,000 cookery books displayed like a library. The third floor provides a space for cooking lessons, lectures and social events. Throughout the design the worktops and furniture reflect an industrial style through steel and marble. Overlooking the library is a Recipe Room. There is also an Ingredients House where customers can get ingredients for recipes or they can get fresh ingredients from the outdoor garden, which has a vegetable patch. This example is relevant to my design as it hosts a variety of similar spaces that I am looking to include in my design. The access to a communal kitchen space is the key aspect that I was interested in as it has a large and practical cooking space that can be easily used by multiple people. The use of different island spaces for 2 kitchen areas could be used in my design to separate different dietary needs, but without having

them placed too far apart. Each space has access to a sink, hob and ovens which is the ideal and basic needs in a kitchen. The ingredients house and outdoor greenhouse are other aspects I am also interested in exploring as I feel they provide access to heathy and fresh food. Furthermore, I like the way that the building has been reflected into the design through materials. I think this can be used in my design to reflect the surrounding area of the campus and also the outside industrial look of the building.

Figure 21, 22, 23, 24, 25

Kialatok Paris Cooking School By Septembre

Septembre designed a cooking school using a plywood storage wall to display furniture, ingredients and cooking apparatus. It offers a variety of workshops as well as hosting events from seminars to parties. Architects Septembre were briefed that the space needed to be flexible and adaptable due to the multiple purposes of the space. The simplicity of the design allows for easy access by the students. Additional seating and surfaces are also stored on the wall which enhances the flexible space that can be expanded if necessary. The space is located in an 18th century building and features concrete walls and floor which the architects were keen to retain in the design. The large windows are also ideal to fill the space with natural light. The subtle materials of this design were specifically chosen to highlight the colourful objects and ingredients on the unit. This concept relates to my design as a way of storing cooking materials and keeping the space tidy. With multiple people needing to use the pace at once this is a key consideration. It also helps lay out everything available for students to use and could be useful in helping new students cook if they are not accustomed to it. The consideration into the appearance of the rest of the building is also relatable in my design as I aim to reflect and retain a lot of the main structure and materials and incorporate them into the new style. The design of their space also shows a flow around a main cooking space and a main seating space. This allows for many people to use it at once, which is relatable to my design as a large University canteen.

Figure 26, 27, 28

Engaging in a Space How We Engage in a Space with Others

More Millennials are likely to enjoy eating a communal space than the older generations due to the change over time. Young people are more accustomed to sharing spaces due to their increased popularity, whereas older generations are used to private dining spaces that they have lived for so long with. A survey carried out by Morgan Stanley Research found evidence to suggest that younger people were more likely to eat in casual dining situations and fast food restaurants which are often less formal and more communal. He found out that more young people eat out the older people. This could be due to the fast-busy life style of millennials who

have everything on the go and rely on fast food restaurants. This lifestyle results in younger people also being accustomed to a certain type of food which they then enjoy even when they’re not on the go. Whereas older generations may be used to more traditional settings which are less stressful. As a result of this different age groups are encouraged to not mix due to their different preferred dining options. In contrast to this there are many restaurants today who are encourage the socialization in a typical restaurant setting. An example of this is Wagamama’s. They encourage a communal dining experience through a bench style seating arrangement where you are placed next to different groups. More often than not people don’t start conversations with other people they are sat with, but it does allow for a friendly and communal atmosphere where you often find yourself listening to other people’s conversations.

Another reason younger people are more likely to use an encouraged communal dining space is because of new technology. Most of the older generations prefer their own space whereas younger people are more likely to make their own space by having their phone or laptop out. They are effectively in their own bubble where they don’t focus on their surroundings and half of their conversations are happening on their device. Therefore, it doesn’t matter how close they are to someone else.

From these considerations I realize that to make a successful social space that encourages a communal function and makes people interact I have to not seclude spaces that will make people unsocial. I will also try and create a flow throughout the space that will direct people in the way of others, so they are forced to cross paths, which may also reflect the flow of the site.

Figure 29

Different generations and groups have different expectations from dining outside of home. Throughout time, the way restaurants and canteens have been designed have changed from exclusively private spaces to more communal and open spaces.

Market Research Sustainability. Feasability.

Growing Your Own Plants.

Growing your own food is an effective way minimizing your environmental impact and having a healthier lifestyle according to One Green Planet. The transportation of foods uses up fossil fuel energy and contributes to climate change and global warming. Fossil fuels also leave behind excess waste material which is toxic and requires disposal and ultimately takes a toll on the health of people and the environment.

Another factor effecting the environment and health are pesticides and fertilizer. EPA in the USA established that they can be linked to diseases and other health issues. Therefore, by growing your own food, you are in control of how the food is grown.

Incorporating growing foods like herbs into my design will encourage the consideration of the environment and also act as a communal activity for people to do together. It will encourage people to socialize and work together with other users of the space. Using fresh ingredients is also beneficial for userâ&#x20AC;&#x2122;s health and is likely to be something they would be interested in. This also correlates with recent news about climate change and the importance of acting now to help the environment. Growing plants on site means there is no need for plastic packaging, as food is used straight from source.

Figure 31 Figure 30

Figure 32

Figure 33

Figure 34

Nearby halls will be the immediate source of clients after the people who are on site in the day. The new halls being built adjacent to the site will bring revenue in the evenings and weekends, making use of the space throughout the day. The Bournemouth Uni Student Village on the BU Campus is also a possible client, as they would have easy access. They would come and integrate with AUB students using the space. Students who live in halls further away may also choose to sue the space if they want to stay at Uni late to work or socialize. This means they can stay later and not have to worry about making food when they're home.

Nearby Halls.

Figure 35

Street food is a rapidly growing venture, often found at traditional markets across the world. There is no limit as to what you can find at these street venders and they are often made from high quality ingredients, as it is often sold at a high price. This idea ties in with looking and FEBO and vending machines as a way to sell food quickly in my concept. This also influences an idea to explore paths and routes around the space, similar to when you walk past street food in markets. Street food can also be a social activity. A new up and coming trend are day festivals for street food and certain types of food. Here lots of people gather to eat and sell food together. An example of a street food festival is Carnaby Street Eat. During this festival, multiple restaurants take over Carnaby Street for the day and offer al fresco food. Many spaces are set up where the public can sit and socialise as well as try multiple dishes. This concept could be useful in my design in looking at how people move around the space to eat and socialise at the same time. This can be evidenced in my final design through the flow of the space and how people can move around to interact and cross paths, like the narrow streets you often find street food in. It can also be evidenced through the ease of accessing food, such as buying ingredients to cook with from vending machines.

Figure 36

Street Food

How People Cook millennials have such a fast-paced lifestyle and busy schedules that they eat on the go whenever they have time. Another habit that follows from the lack of time among busy millennials, is eating out. With the increase in fast food and common occurrence of restaurants, eating out has become very familiar and normal. Whereas for older generations, it used to be a treat. This means many younger people today have less practice with cooking and gaining the same skills as previous generations.

The study conducted also found that millennials donâ&#x20AC;&#x2122;t like cooking alone, as 27% said they were normally sharing the experience with a friend, spouse or child. The response suggested that this was seen as an opportunity for people to spend quality time with others and not as a chore.

These factors influence thoughts about my design as they demonstrate the connection between generations using the space. It shows how different groups cook in different needs and the ways they cook. Things like new technology accessibility but also traditional methods need to be considered in order to accommodate everyone. I will also explore how these different ideas can influences other and combine to teach everyone new skills. One of the things I will look at is how people can share knowledge and skills through communicating in a space.

Another study which gathered research from the project EAT identified key eating patterns in young people between the ages of 18 and 23 in 2002. They were asked about their eating habits and cooking skills, as well as how often they ate vegetables. Then a decade later they were asked again about their cooking skills, which they perceived to have been adequate in their teens, and only a quarter believed they had improved in adulthood. The study further found that those who believed they had good skills in their teens, ate more vegetables, consumed less fast food and dined with their family more. Differences in cooking and eating habits differ between generations for many different reasons. One of these is meal times and routines. Older generations used to have stricter meal times throughout the day whereas now, people like

Figure 37

Millennials always have their phone handy throughout the day and in most of their daily activities. Research undertaken by mcgarrybowen and Kraft Foods found that people over 35 were more likely to print out a recipe, meanwhile 59% of 25-34-year oldâ&#x20AC;&#x2122;s cook with their smartphones or tablets to hand. Their study further found that they prefer the culinary process as much as the finished dish. This includes learning new skills and recipes, which their smart phones and devices allows them to access easily and quickly.

Figure 38

Feasability This design will be successful as the current university canteen is an in efficient space as I previously describe. The additional future of the campus is also an aspect that will make this a feasible design. Having the new canteen open from early in the mornings until late at night will encourage students living on site to use the space for studying and cooking together. This will create a constant use of the space throughout the day. Access by different age groups and abilities will be encouraged by the fluidity of the movement throughout the space in addition to the opening times. The access to cooking, eating and study facilities will encourage more people to use the canteen at AUB, as the results of my survey found. In it, users that I analyzed agreed that they would use the space for multiple purposes including staying late.

Another factor that makes it feasible is from my building analysis where I could clearly see that the building is open plan and therefore wouldnâ&#x20AC;&#x2122;t need many structural changes. I intend to maintain aspects such as stairs and the mezzanine in the space which will mean no major changes that would cost a lot of money.

The use of a vending style system for food also adds to this ideas feasibility. Vending machines donâ&#x20AC;&#x2122;t require 24/7 management and can be refilled throughout the day to last period of time. The vending machine concept in the design is to distribute fresh ingredients for users to cook with. It will contain things like fresh fruit and veg, meats, sauces and carbohydrates, as well as alternative foods for users with dietary preferences. Behind the vending area will be a kitchen where daily, staff will prepare fresh ingredients that they will place in the machines, alike that of the study FEBO.

The USP of my design is creating a space that is functional as a kitchen for multiple generations, but also as a space used for socializing throughout the day and night. Due to the plan for the new halls being built on site and the lack of commercial areas close by, this could be an ideal place for students to come in the evening or morning to prepare food together and engage in other activities. As it is also open to the public, it may also be a space used by local residents who live nearby or staff member who are working late or early. The space will be styled to connect the atmosphere of the university campus and site. I will explore how people can be encouraged to interact through crossing paths and following routes through the space. This is because it is hard to influence people to interact if ultimately they wish not to. However by being guided along routes that connect to each other, they will have to pass people.

USP

E XI ST I NG PL N S A

R-1 R-2 R-3 R-4 R-5 R-6 R-7 R-8 R-9 R-10 R-11 R-12 R-13 R-14 R-15 R-16

Library Office Office Store Library Female WC Male WC Disabled Toilet ELEC CUP Office Service Desk Office Conference Room Store Student Meeting Room Seminar Room

R-17 Work Area R-18 Museum Of Design in Plastics (MODIP) R-19 Store R-20 MODIP Store R-21 Corridor R-22 Lobby R-23 Riser R-24 Reading Room R-25 Store/Plant Room R-26 Disabled Toilet R-27 Landing R-28 Lecture Room R-29 Seminar Room R-30 Corridor R-31 Server

Outline brief

The target group for this project Beyond the Kitchen Table, are the users of the Arts University Bournemouth canteen, including students, staff and visitors of all generations. The aim is to provide them with a functional social cooking space, where they can enjoy being together, a concept I chose to explore through my own experience with the canteen. Creating surveys to gather research from other users, backed up my evidence of the necessity of a new canteen.

Initial research provided me with information about the area and what is around the site as well as the relevancy of the idea in the location I chose. Furthermore, information I collected about future changes to the site, also added to the feasibility of the idea, such as the new halls that would be the main source of users in off peak hours.

I aim to bring people together through the way they move through the space, which will be informed by the site and building analysis and the way people access the area from around. These have also allowed me to realise the size and potentials of the space. The building analysis also allowed me to look at the current arrangement of the space and establish features that need to be retained such as the stairs and the disabled lift. It also helped me understand the relationship between the inside and the outside of the building to establish how people will access and cross paths in the space.

Exploring different case studies allowed me to be inspired and discover interesting ways to think about my space. Ideas like FEBO's made me question new ways of cooking and how people can access food. This was further examined when I looked into the ways people eat and cook food in spaces.

Part 2 Conclusion In conclusion to this part of the brief I have created a body of work to inform my design process, which is the next step I will take. Research and data, I have gathered has allowed me to justify the feasibility of my idea and understand how it would work in terms of cost as well as concept. I have been inspired by my case studies and will use them to explore spatial solutions and a design that encourages friendly interactions between multigenerational and diverse groups. My case studies have also demonstrated different ideas about features of the space that will influence contact between people, such as shared seating or cooking spaces.

Analysis of the building and site allowed me to understand the use of the building currently. From this I could see where the building works well and where it doesnâ&#x20AC;&#x2122;t. From this I can then re-design the space to function to its best potential, with the new purpose in mind. It also allowed me to establish the structural elements of the building and what needs to be retained. This was important as I would need to consider this when I start designing, to make sure that the design doesnâ&#x20AC;&#x2122;t disrupt the elements and vice versa. I learnt these skills from projects in previous years, which allowed me to complete this task efficiently and quickly.

I found my surveys extremely helpful as evidence in justifying my design. I found that there was a mutual feeling among users of the current canteen that felt the space was inadequate, which meant my design idea had purpose and relevancy for current and future users. One of the negative sides of this that I came across however, was trying to collect a reasonable amount of responses from people receiving the survey. I tried to send it to a wide variety of users, however there was no grantee they would respond. This is a factor of sending out survey that is hard to overcome without creating a biased response base (asking friends to respond). Therefore, to overcome this issue, I resent a reminder to the user group and analysed the responses I received.

Following this research, I then built a model of the building on Revit, a previous skill I have learnt in 2nd year. In the past I have found it helpful to use this tool in creating floor plans and presentation renders. It also helps me gauge the scale of the building and elements I want to design. The negative aspects of using this tool is the limitations that I came across, which are largely down to knowledge and not knowing how to fix an issue. The initial issue I had with Revit was creating a curved roof. I found it hard to get the rood to start on the ground level and curve up and over onto the 1st floor level. However, in the end I figured it out and managed to get it to work. One of these issues I had was not knowing how to curve the long edge of a wall to the shape of the curved roof, as you can see in the photo to the left. This issue has persisted, and I have overcome it by using photoshop to edit out the over-extended walls. I prefer to use this software over AutoCAD and Sketchup, as I feel it creates multiple outcomes, in the most efficient way with regards to the timescale of the projects.

Next... Detail Brief.

Regulations and Requirements Fire Regulations Approved Document B As I am creating a cooking space, there must be consideration into the fire hazard of these spaces. In order to comply with Approved Documents B fire safety regulations, there are steps I would need to consider. I would need to consider a sprinkler system around the space to ensure if a fire were to break out, this would reduce the amount of damage and possible casualties, given this will be a highly used space. There would also need to be consideration into access of the building, including disability access, as if there were to be a fire, everyone would be able to exit safely and easily. As my design has multiple entrances there are plenty of alternative means of escape. Another consideration is of fire alarms position in circulation of the space where fires are most likely to start, which is this case is in the cooking area. If there were to be a fire, there would need to be a mechanical smoke ventilation system in place cross the building along with typical mechanical ventilation around the cooking spaces.

Sanitation Regulations Approved Part G Approved Document G relates to the regulations regarding sanitation. Considerations in this part discuss water efficiency in food areas. There must be considerations into the number of sinks in the space and how much water will be used. This also leads onto how much waste will go down the drains as well. There must also be considerations into the surfaces of the cooking areas to ensure they are as clean as possible. Regular cleaning and check-ups by staff will ensure the space is kept clean as well as facilities to do so are provided. Easy to wipe surfaces should be used and utensils such as chopping boards provided to help.

Dwellingplaces Kitchens

Cleaning

Toilets

Here are the main areas that I will be exploring in my space. From my user analysis and concluding what the users would like to see in the space, I can explore three main areas, cooking, social seating and a study space. In the cooking area, there are some main spaces to consider such as food preparation and cooking. In the social area there needs to be a place to dine and relax. And in the study area I need to consider that people will want to socialise and collaborate here, which is the aim of my project. Services to consider include and kitchen and the toilets, as well as staff facilities like storage.

Services

Kitchen Meeting Space

Rooms and Operations

Studying

Study Space

Food Preperation Cafe Food and Beverage

Cooking

Dining Storage for Utensils

Bar Eating and Drinking Socialising

Comfy seating

Bar Entertainment/stage

Dining Seating

Food Prep Area Vegan Prep Area Dietary Needs Prep Area Cooking Area Vegan Cooking Area Dietary Cooking Area Herb Garden Spice Garden Utensil Storage Area Vending Area Social Eating Area Comfy Seating Area Bar Study Space Meeting Space Toilets Fire Exits Lifts

Criteria matrix

Adjacent Minor Adjacentcy Not Adjacent

From my diagram before looking at rooms to include, I created a criteria matrix which shows my chosen areas for my design and how they should be arranged together.

Maintenance upon attendance upon attendance upon attendance upon attendance upon attendance upon attendance upon attendance upon attendance upon attendance upon attendance upon attendance

Deliveries Cleaners never 5am-2pm never 5am-2pm never 5am-2pm never 5am-2pm never 5am-2pm never 5am-2pm never 5am-2pm never 5am-2pm when delivering5pm-2pm never 5am-2pm when delivering9am-12pm & 12pm-1pm

Visitors 6am-1am 6am-1am 6am-1am 6am-1am 6am-1am 6am-1am 6am-1am 6am-1am 6pm-1am 6am-1am never

Bar Staff never never never never never never never never 6pm-1am 6am-1pm 6am-1pm

Canteen Staff 6am-1pm 6am-1pm 6am-1pm 6am-1pm 6am-1pm 6am-1pm never never 6pm-1pm 6am-1pm 4am-1am

Accomodation Schedule

Students 18-30 Mature Students 30+ Staff Cooking Area 6am-1am 6am-1am 6am-1am Food Prep Area 6am-1am 6am-1am 6am-1am Vending Area 6am-1am 6am-1am 6am-1am Dining area 6am-1am 6am-1am 6am-1am Herb Garden 6am-1am 6am-1am 6am-1am Spice Garden 6am-1am 6am-1am 6am-1am Study Area 6am-1am 6am-1am 6am-1am Social Seating Area 6am-1am 6am-1am 6am-1am Bar 6pm-1am 6pm-1am 6pm-1am WC 6am-1am 6am-1am 6am-1am Services and Kitchen never never never

Bubble Diagrams Initially in my sketch book I started off exploring how the areas from my criteria matrix would be arranged in the space, in terms of their relationship. I did this through some bubble diagrams. I could arrange this depending on what needed to be adjacent and not adjacent. Creating two diagrams divides the spaces between the two floors of the site. The size of the bubble also correlates with the size of the space which helped me visualise a layout. From the sketch bubble diagrams, I then transferred this to a photoshop diagram, as seen on the opposite page. This allowed me to create a clearer diagram that demonstrated the relationship between spaces. The arrows represent the movement between spaces and their adjacency, whereas the rectangles represent the important adjacent areas. This allows room for movement when I am designing in case the spaces cannot be so directly close, but to remind me of the importance of finding a solution for the spaces that must be adjacent. The same concept is seen in the 1st floor bubble diagram on the following page. Opposite this I have created a bubble diagram that reflect the space as a whole, as the design is meant to work as a unit and connect people. Therefore, it needs to be seen as a whole item. This then demonstrates how areas will be connected through the mezzanine over two floors. The arrows reflect the connection between spaces despite the separation over floors.

Cooking Space

Vending Area

Utensil Storage

Vegan Food Prep Area Cooking Space

Social Eating Area

WC Dietry Needs Food Prep Area

Food Prep Area Comfy Seating Area

Spice Garden Herb Garden

Cooking Space

Ground Floor

Stage

Meeting Area Social Seating

Study Area

Comfy Area

Adaptable Space

Bar

Books

Disabled Lift

First Floor

Cooking Space

Spice Garden

Social seating Area

Food Prep Area

Vending Area

Dining Area

Study Area

Bar

Kitchen & Services

Whole Space

Herb Garden

Zoning in the Space

On this page I have established another arrangement that works better with the current space. Placing the vending area near the larger open room allows for a kitchen space behind that will aid the function of the vending area. Relating to the bubble diagrams, the cooking and food prep area are adjacent. This means that people will be able to easily access the relating spaces in order to functional and cook efficiently. Placing these areas under the mezzanine also allows for extraction fans over the cooking areas. Having the seating area in the double height space allows for a light, airy and bright space for people to converse, interact and eat together. Leading onto the mezzanine is the bar and study area. These areas work together to create a relaxed environment where people can work together throughout the day and evening. The space can also be used for events or social activities. Away from the cooking, however, it won't be as loud or busy. Placing these areas vertically on an elevation helped me see in three layers how they related. They all match each other's size roughly and work one behind the other.

Final Zoning

Vending Area - Here users can buy fresh ingredients to cook with. These are displayed fresh through from the kitchen behind.

Seating Area - The main seating space where users can eat, socialise and work.

Cooking Area - In this area, users can prepare and cook food together in communal spaces.

Herb and Spice Greenhouse - This space is where users can access herbs and spices directly from the cooking area or the seating area. Being central, it breaks up the noise and spaces.

Bar - This central area above the greenhouse maintains the centre point of the building through the levels.

Bar Seating Area - Here users can relax adn socialise in the bar area throughout the day. They can alos use this space to eat or study, as it is a diverse space.

Study Area - In this space users can study away from the noisy cooking area, but are still socially involved with the space, next to the bar area.

Mapping the Space I aim to bring people together in my design through the way they move through the space and cross paths as well as through the social activities involving cooking. By having to encounter others around the space, the amount of interaction people have with each other increases. This concept of paths through the space can also impact the general arrangement of the space which I will explore further in the design. Through using the map of the area around the site, I am considering the link between the outside and inside. It also reflects users everyday routes to and from the site. Roads are used to move from one place to the next which is what I want to encourage people to do around the space so they have more chances of interaction with others.

Floor plans of the AUB Library with a basic map of the road layouts around the site.

Here I expanded the floor plan over the map to include more roads over the layout of the space. This shows a variety of roads leading into the space.

In this map I have highlighted the access points where the road enters the building, which indicates the possible alternative entrances that will lead into and through the space.

I have rotated the plan over the map in this image to highlight similar entrances but an alternative layout of roads throughout the space.

74 On this page I have explored the different angles the map could be placed over the floorplan of the space. I have tried to create angles that allow for new entrances to feed into the space using main roads, without cutting up the center of the space. I came to a layout of the roads that created a smooth line through the center of the space. This also leads multiple paths out of the building in ideal areas that wonâ&#x20AC;&#x2122;t disrupt the space. I will use the maps of the site that I have explored here to inspire my design.

75 I started to sketch over plans of the space to explore how the layout would be developed from the maps. This first sketch establishes the feasibility of accessibility to the space. Deliveries and services need to have easy access to the road that runs behind the building. Therefore the kitchen and storage to produce food for the vending facilities, needs to be near the entrance to the site and a road. This sketch shows the most practical solution that doesnâ&#x20AC;&#x2122;t impact the main space and retains the current layout of the left side of the building. This additionally adds to the feasibility in terms of cost to change current features.

This sketch shows the zoning layouts I previously looked at with considerations to the layouts the the roads. This This sketchofshows zoning separates the spaces with layouts I previously looked and showsto smaller atmain withpaths considerations the paths that could separate the layouts of the roads. This arrangement each area. separates the ofspaces with main paths and shows smaller paths that could separate the arrangement of each area.

The two sketches on this page highlight the paths through the building in a more accurate way then just lines as seen on the previous page. The red sketch highlights solid areas between all the paths which will become areas in the design. And the blue sketch marks the routes through the space. These sketches also helped me consider the retained stairs that will lead onto the mezzanine level. The paths will have to work around these in order to not disrupt their function.

Routes Through Spaces

01 02

Image 02 shows the outer areas created by paths where people will come from in all directions and then across the space. This helps me establish where less important features of the design will be placed.

On this page I have transferred the concept of areas inspired by the routes that I looked at on the previous page onto the floor plans. This helps more accurately demonstrate how the space will flow. Image 01 shows the central spaces created by the map. These will be where people are likely to cross paths as they move around the space.

78 On this page I have used the map of the space to inspire the shape of the mezzanine. The shape reflects the main path through the space and will flow with the same layout on the ground floor. This will also connect with the general arrangement of the space and the greenhouse that will be in the center of the room. When I design this I will additionally reflect the shape through all levels to connect booth floors layouts. Using paths in this way ties the design together and maintains flow throughout.

Mapping Areas

As I have done previously, I mapped out the paths in a more detailed way on the mezzanine level. This highlights key areas between the paths which can be sued to separate the space. In the following sketch I have drawn a basic layout of the mezzanine and where the central main feature, the bar, will be placed. I have shaped the bar area to reflect the flow of paths around the space. This brings the idea of movement around the space and crossing paths through into the furniture as well as the paths. I have also separated the areas left into two spaces, one for the bar and one for studying. The idea of having both these spaces on the same floor is to encourage interaction and group studying. The bar brings a relaxed and social atmosphere to the study area, which will discourage people to work in silence and isolated from people around. It also helps create a more relaxed study environment where people can access food and beverages whilst they work. This create the friendly and social environment I am trying to design to meet the brief.

Space Planning

On this page I have gone into more depth roughly of the layout of the space and where I arn't to arrange the furniture. The red layout at the top shows a variety of spaces that users can choose from around the mezzanine. However, after this sketch I realised there were too many separate spaces that could impact users ability to mix and socialise. So In the green layout I created less and larger areas to tackle this. I placed both sketches over the initial sketch of paths to show directly how they flow in the space. I have also considered the stairs and how people will move once they reach the top of the stairs, so they donâ&#x20AC;&#x2122;t clash with the layout.

82 Over these two pages I have explored the ground floor layout of the space. I tried to map the areas around the routes as I did for the mezzanine. This helped me separate the areas into smaller sections, such as seating areas in the double height space. Exploring different options allowed me to see which ideas didnâ&#x20AC;&#x2122;t work and would interrupt the flow of the space. The sketches on this page show these ideas which I decided were breaking up the space too much and would be impractical for people to move around.

On this page I have established a more practical spatial solution to the lower ground floor that considers the new entrance points to the building and how people will move around the space from these. The kitchen area is separate from the dining/seating space which keeps the noisy cooking atmosphere away from people trying to socialise. The blue dotted lines layered over the layout show how people move through the space and cross paths in multiple places. The red line through the green squares that represents the kitchen areas, shows how people can transfer between stations as well as around them.

Concept Models As part of the exploration of my design I created a concept model at 1:50. As the model was such a large scale, I only made the area of the building that I am using. This first image shows the existing structure and mezzanine. I decided to leave the east wall of the building off so the interior could be viewed easily.

This second image shows my proposed mezzanine shape that I placed on top of the existing. This helped me gauge in a more accurate way how the shape of the mezzanine would look in the space.

Following this I then started to explore shapes of the greenhouse area under the mezzanine. I explored it being placed at different points along the mezzanine outline. I used a flexible sheet of mesh to represent the shape and the transparent qualities of a greenhouse.

Scale 1:50

From creating this model I can conclude that I didnâ&#x20AC;&#x2122;t find it useful in exploring my space. I didnâ&#x20AC;&#x2122;t feel that I could imagine the space from the model, other than the shape of the mezzanine. In the future when I create models, I may consider choosing a smaller area to concentrate on for exploring certain features. And then to explore the space as a whole, I may create a full model at a smaller scale, depending on the size of the building.

Following from my model making, I decide to explore the use of my model in a different and new way. I decided to explore my concept that I have been looking at in my sketchbook by drawing over the top of photos of my model. In photoshop I cut certain areas of my model away, such as the walls. I then replaced these key features by drawing them back on. Then over the top I started to draw some schemes. I found this a lot more useful in presenting my ideas, along with mood images that I used to draw certain features from. On this sketch I used an image with my model of the greenhouse to see how I still use it along with drawing. However I feel this shape greenhouse draws away from my concept of flow around the space. So I would like to explore sketching over the model without the

Concept Models Figure 39

Figure 40

Figure 41

Figure 42

Figure 43 Overall I found the model useful when I explored using it in a different way. Making a large scale model is easier to explore spaces overall, however I feel for the size of this building, the model ay have worked better at a smaller scale.

On this page I have developed my new presentation style by drawing over the whole space of my proposed sketch model. I found using the whole space to draw over more effect in portraying my idea. I sketched a concept where the ground floor is connected to the first floor through curved shape beams with lights hanging down. This shape reflects the shaped of the roof. Trees in the concept also reflect the courtyard outside the entrance to the library and bring the outside in.

Easy to Move Around

Large Open Space

Mood Boards

Open Easy Storage

Fresh Food

Open Kitchen

Relaxing Atmosphere

Reflecting the Building Materials

Bringing Plants In

Gardens

Reflecting the Curves

Herb Garden

89 17

Central Glass Greenhouse

Main Seating Area

Sketches

Through sketching I was able to explore ideas and how they would look in the space. I developed my designs and explored shapes and colours. I found sketching useful in putting my ideas and creating quick ideas. From these I was then able to develop my idea in other form such as collages and detail sketches. I also find sketching useful because you are limited in no way. It's often easy to change your design around the limitations of tools, such as in Revit or photoshop. Whereas sketching you are free to draw forms in any way necessary. I have developed my sketching skills over first and second year and I find them effective in communicating my ideas, however I donâ&#x20AC;&#x2122;t feel they are strong enough to create final presentation ideas.

Vending Sketches

Bar Sketches

Wood and Brick Materials

Arches

Site Materials Influence Curved Shapes

Textured Metal

The current AUB canteen is an inefficient design that provides an impractical and uninviting space. The concept for my design is to bring people together from diverse groups through cooking and socializing. From research and my survey, I have found that this is a feasible design project and something people would like to see developed. Furthermore, it reflects the development of the site and the progress being made in development of the University. Research into precedents and the ways people eat have allowed me to develop my concept in different aspects, such as the use of vending machines, greenhouses and storage. Research has also helped me understand how people eat outside of home, as they end to avoid interaction with others at all costs. This also informed me to look at what restaurants have done to tackle this, in terms of seating arrangements and layouts. Following my research, I started to explore the layout of the space and how it can be inspired by the surrounding site. This will bring a sense of community to the design, encouraging interaction. I then explored how people can cross paths throughout the space,

as this is a sure way of making sure people engage in the smallest ways as well as on a larger scale. In this design I'm trying to communicate the importance of community within a space and encouraging diverse groups to interact through cooking. Through using paths to encourage people to encounter each other, such as through the kitchen facilities, is the best answer to encourage interaction, because it is hard to force people to interact if they donâ&#x20AC;&#x2122;t want to. Ultimately it is up to the individual, despite the design of the space. But I believe that the more individuals are around each other, with no other option they may be inclined to interact.

Detailed Brief

Presentation Drawings

Suspended lighting on metal bars reflecting use of metal around site and on the mezzanine stairs.

Textured metal inspired by materials on the site.

96 Glass greenhouse wall for herbs and spices as ingredients.

Plants/Herbs reflecting concept of cooking and site.

Main seating area with multiple spaces to encourage interaction and lots of users.

Hanging herbs for preparing meals with fresh ingredients.

Storage walls to hang communal utensils for cooking.

Overhead mechanical units with extractors and air ventilation - to assist cooking and sanitation.

Glass greenhouse for more herbs and spices.

Strip lighting to follow paths around the space.

Gaps through the middle for easy access and flow through spaces.

Sqaure kitchen areas to encourge 360 degree socialisation around the cooking space.

Whiteboard walls to write and share recipes with others.

Overhaead beams running from ground floor to bar area.

Green wall to create relaxing area for studying and group work.

Textured metal inspired by site materials.

Bar area curving with path.

Bar seating area.

Collages

Plants over the beams running ove the ceiling.

Large seating areas to encourage people to interact.

Plants around the space to create a friendly atmsophere and reflect nature around the site.

Natural wood materials that appeals to everyone and creates a relaxed atmosphere where everyone feels comfortable - some people surveyed said they wanted to feel welcome.

Short section elevation with photos collaged over the top - this creates a more accurate collage in terms of the space.

Long tables to fit multiple people to encourage interaction.

Mezzanine

Warm suspended lighting.

100

Concrete blocks to reflevt the new canteens external building materials.

Greenhouse

Plants and Herbs

Story Board

People cooking breakfast and socialising in the space.

People arriving in the early morning to use the space. People buying fresh ingredients from vending machines.

People using the bar in the evening to socialise, eat and drink.

People studying in the same place as people socialising in a relaxed seating environment.

People cooking lunch and dinner in the communal spaces.

Final Presentation Drawings

102

Ground Floor

First Floor

On these pages are rendered floorplans at the scale 1:100 @A1. These plans show the design scheme throughout the space over the two floors. I didnâ&#x20AC;&#x2122;t add to many materials and colours to the plan, as not to overcrowd them or make them hard to look at. Using simple and natural materials made it clearer to see the layout. Furthermore I added people

to the renders, to demonstrate how the different areas would be used and how people will cross paths. I also used map of the immediate site to create an abstract outside area surrounding the site. This shows the road and car park around the building as well as the courtyard on the north side of the building. I explored this new way of rendering compared to how I usually present drawing, as I wanted to try a more abstract and creative way to show my ideas. In my FPP I want to develop this way of presenting more and try to apply a similar style.

105 Day Long Section

106

Night Long Section

On these two pages are my long section renders. I created these to show the scheme horizontally and to show how people use the space in this way. I also created them to show the difference between how the space is used in the day and at night time. People will be more drawn to the upstairs bar area in the evenings and weekends to socialise due to the lack of alternatives in the area. During the day people will be spread all over the space to utilize the facilities to their potential, such as the study space, cooking space and social areas. I also created these renders to make a GIF, that will be a new way of presenting the scheme. The GIF will show the transition between the different times of day and night to reflect how the space is constantly used.

107

These renders show an exploded isometric view of the space. This render was a new graphic way of presenting my work which I wanted to explore as part of the unit , as I have never done it before. I really liked using this new style as it creates a bold and striking image. However I donâ&#x20AC;&#x2122;t feel that this render necessarily shows the design of my space in the clearest way. I think the line of the main features of the space arenâ&#x20AC;&#x2122;t

made bold enough against the bold coloured background. However this would be hard to change because it would affect the scale of the model image. I think this method of presentation is ideal for presenting the idea in a visual way but not an informative way. Something I will consider in the future would be to make graphic images with a more clear colour scheme and possibly use it to highlight certain areas.

108 Here is a short section visual of my design at 1:100 @A3, which shows the scheme of my design vertically and from a different angle to the long section. I also wanted to tie it in with my long section, therefore I tried to visually relate it by using a similar theme and way of presenting. I also experimented with combining the render with a line drawing of the proposed section drawing. This created a comparison between the two styles. I think this section effectively demonstrates the design, along with people to show the use of the space. I think it meets my aim of creating an abstract visual, different from mine in previous work. I experimented with using a different sky background to reflect another part of the day.

109

Flow Diagram GIF As one of my presentation and communication skills development strategies, I aimed to make a GIF to effectively communicate my design. Here are some screenshots from the GIF I created that demonstrates the flow throughout the space. I found this useful to present clearly how users would move around the space and reflect how they would cross paths in order to encourage communication and interactions. The flow throughout was inspired by the site and how people access it from around the area. The concept of this is to bring a sense of community.

I found creating these GIFS simple to make through timeline in photoshop. I created multiple layers of lines and then chose which line showed in each frame. I will continue to use this presentation method in future work as I feel it can be developed further to present other aspects of a design.

For this second GIF I created, I wanted to show how the space changes throughout the day. I wanted to show how in the early morning people use all of the space then continue throughout the day. Then in the evening more people arrive and use the bar space upstairs as a place to socialise. I found this GIF more challenging to make to try and get the fade between times of day. Originally I was having problems with the colours as there are a limited amount that can be used in a GIF, which affects the quality of the image. Another issue I found was I could get the fade from day to night, but then the GIF would jump back to day with no fade. I spent a long time trying to correct this and now sometimes it works, and sometimes I doesnâ&#x20AC;&#x2122;t. Iâ&#x20AC;&#x2122;m still unsure about what could be causing this issue as it seems to be down to the computer being used to view it.

Both GIFS I have created can be found in the digital submission folder, and are highlighted by the images on these pages.

110

Night and Day GIF

111

Conclusion For this project I have designed a new AUB canteen that aims to bring people together from diverse backgrounds through cooking and socializing. Encouraging people to encounter one another through the use of paths, not only in the kitchen area but throughout the space, is a reflection of the site and how the community comes to the location together. The idea for this project was inspired by the inefficient facility currently on offer at AUB, and was reinforced by evidence from two surveys I created. The variety of spaces throughout the design appeal to different groups, for example the bar appeals to the student life style as does the study space. Itâ&#x20AC;&#x2122;s important to consider the expectations of the different groups. I found that I developed my skills in many aspects of the project, which I have previously used. I tried to sketch more in this project to develop my design, something I haven't used a lot in previous projects. However, I found it useful as I was able to efficiently display my ideas and process through this method. A new skill I developed in this project was creating a GIF. I have been interested in making a GIF in previous projects, however I felt it was ambitious as a new skill to learn. However, I decided to challenge myself in this project and create one, which ultimately, I didnâ&#x20AC;&#x2122;t find as hard as I thought. Despite a few setbacks with the technique, I feel I have effectively demonstrated my development in the skills and communicated an aspect of my design. I found it hard in this project to manage my time initially and felt I get into the design part of the project a bit later than what would have been ideal. However, I feel I have managed to catch up and create a clear outcome and scheme. I feel this demonstrates the development in my time management skills, which have allowed me to catch up so efficiently. Overall I have created a feasible and realistic design that challenges traditional university canteens and explores a new way that people can socialize in such facilities. It also opens the opportunity for people to cook at university and save money on buying good, a keen interest of everyone wanting to use the space.

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89402+ INCREDIBLE HOME DECOR FEAT ASTONISHING INDOOR VERTICAL GARDEN WITH : NOVEMBER 2018 @13721249642 ◘⚜ HTTPS://JOSWALL.COM Joswall.com. (2018). 89402+ Incredible Home Decor Feat Astonishing Indoor Vertical Garden With : November 2018 @13721249642 ◘⚜ https://joswall.com. [online] Available at: https://joswall.com/ post/107667/13721249642/indoor-home-decor/incredible-home-decor-feat-astonishing-indoor-vertical-garden-with.html [Accessed 26 Oct. 2018].

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Figure 42- THE HOUSE POSITIONS ITSELF IN OKAYAMA PREFECTURE NEAR SETO IN-

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Thankyou