Project Tag: food
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Wells Quadrangle Residence Halls and Dining Facility
A Seamless Addition to Goodbody Hall Enhances Dining and Outdoor Gathering at Wells Quad
The design of the addition to Goodbody Hall required a solution that integrated seamlessly into the architectural character of Wells Quadrangle. The 1-story addition emerges from the base of the existing Goodbody Hall, and houses a dining area with open views toward the quad. A roof terrace above is accessed from both the exterior grade and the second level. This elevated terrace provides options for outdoor seating and a sweeping overlook to the quad.
Coordinated Renovation Maximizes Space While Delivering Modern Systems and Student Housing
The overall project required careful coordination to maximize usable space while accommodating updated MEP systems and the technology infrastructure demanded by today’s residence halls.
The renovation created accommodations for 174 students. The room configuration is comprised of a mix of 2-bedroom apartments, 2-bedrooms suites, single rooms, and double rooms. A variety of restroom configurations are available depending on the room type.
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Read Hall
Teaching Kitchen Classroom Designed for Interactive Culinary-Style Instruction
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.
Team Collaboration Delivers Complex Kitchen Infrastructure Within a Historic Dormitory Framework
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.
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