Parkwood Amenity and Recreation Center

CSO was commissioned to design an amenity center to serve Parkwood Crossing in order to invigorate the workplace experience for tenants by offering enhanced opportunities for food service, meeting spaces, as well as indoor and outdoor fitness. The location and orientation of the building provides visitors with a peaceful and regenerative connection with the adjacent lake. PARC includes a concierge, dining facilities, a 6,000 square foot fitness center, cyber café, conference rooms, a bike share option, and collaborative spaces available to all tenants located in Parkwood Crossing.

The design concept was organized so that the “service” functions are oriented to the west side of the building, acting as a thermal and visual buffer from western sun/wind exposure and views of the large parking field. This allows the “people spaces” – the cyber café, meeting areas, and lounge spaces – to take advantage of water views and a tranquil, shaded outdoor deck. This organization is architecturally expressed through the use of a continuous stone wall plane that bisects the building into solid and void volumes. The exterior utilizes natural materials including glass, concrete, stone, wood, and colored stainless steel “shingles” which project an urban feeling.

The interior design is focused on natural light, flexibility, openness, and durability. The carpet, tile, and polished concrete co-exist nicely, providing a soothing accent to those seeking respite, nourishment, or the opportunity for exercise. The diverse seating options provide solutions for a wide variety of personal interactions while allowing for unique experiences and vantage points for visitors. The 14,000 square foot state-of-the-art amenity center goes a long way toward improving the daily workplace experience of the Parkwood Crossing business community.

Marriott Hall

The facility is a teaching facility as well as a student dining venue. The design of Marriott Hall recalls the “quintessential Purdue style” of dark red brick and tile roof found on adjacent academic halls, while providing a more open and inviting transparent façade on State Street. The interior features a two-story dining space with a coffee bar and two student-operated restaurants: The John Purdue Room, a fine-dining restaurant in which students prepare and serve the food and manage the kitchen and dining room, and The Boiler Bistro, a quick-service restaurant where the food is cooked to order. These spaces are supported by the Teaching Kitchen, which functions as a lab as well as the main kitchen preparation area for the facility. A 95-seat demonstration hall consists of a lecture room with a kitchen that is used to teach cooking classes.

Cathedral High School Innovation Center

The Innovation Center would continue to strengthen the commitment to a flexible and focused learning environment, emphasizing Science, Technology, Engineering, and Math Learning Studios. The goal would be to encourage and promote a collaborative experience in all of the learning spaces, and provide a more open, group-oriented Science area, de-emphasizing compartmentalized education and promoting group and team learning across several disciplines. Plans for the open Science area include several laboratories in the same space allowing a more efficient teaching model, while providing enhanced interaction.

An informal study area and open faculty areas promote additional interaction between the faculty and students, faculty and faculty, and student to student. The proximity and accessibility of the faculty is purposeful. However, break out rooms and small group rooms would provide for one on one meetings or private conversations. The learning spaces are intentionally transparent as well as flexible in order to adapt to the changing use of the space and the continued connection to the learning environments.

The Innovation Center would also contain the relocated dining and kitchen space in the lower level, allowing students a more flexible approach to food service and more options to the traditional lunch period.  An additional Café would also allow students to utilize a “grab-n-go” concept during the day. The relocation of the campus cafeteria creates a destination for students during the course of the day, while also creating informal interaction areas in the adjacent spaces.  Additionally, a new Cathedral Spirit Shop will be located near the cafeteria in a prominent location for both students and visiting parents/alumni.

Architecturally, The Innovation Center will create a new “front door” to campus.  The center is an addition to Kelly Hall and will be featured on the courtyard between the existing Student Life Center (SLC) and Loretta Hall.  The new addition will incorporate a three-story open atrium between the old Kelly Hall and the architecture of the new addition.  Exterior materials used on the addition are blonde brick (same used on SLC), glass, metal panel and stone veneer panels.  The old limestone façade of Kelly Hall will be preserved and will be the feature of the new, glass-enclosed front entrance.

Read Hall

Beginning with experienced chefs and food service teams, the goal was to bring enhanced experiences including better meals, better catering options, and expanding course options to include learning home living skills, meal and food prep, and world food cultures.  To support that goal, IU needed a new facility for catering that included cooking, baking, refrigeration and freezer storage, dishwashing, assembly and prep areas, and a full working kitchen.

Attached to the working kitchen, a student learning space with 5 team learning stations creates a classroom for approximately 20 to 25 students for demonstrations and hands on learning – similar to that found in a culinary program or school. All students can observe the work in the classroom, which is also equipped with video capabilities for recording and distance learning.

The design implementation challenges included the constraints of the space in a 1952 six-story residential dormitory building. Special skill was required to include seven exhaust hoods and make-up air equipment in an existing limited first floor space, with dormitory spaces above.  The geometry of the available areas, a raised concrete floor area in the middle of the proposed kitchen, and the limits of the structural grid required a unique approach for the plan and equipment layouts. Through collaboration by team members and University staff, the project succeeded in meeting the working needs of the catering staff, despite the limits.