Program: Cooking Spaces Classrooms Lecture Hall Offices Restaurant Retail Farmer’s Market

With a strong tradition in progressive green, culinary, and architectural movements Oberlin College in Oberlin, Ohio is ripe for a new culinary institute to highlight many of the col-lege’s strongest attributes. The Culinary Institute works

through the idea of the trellis as a means of food production on the building’s facade, insulation and sunshading, a struc-tural organization, and an appealing aesthetic to bring the building closer to nature as well as attract patrons. The

institute will focus on local food production, to the building, as well as the community. The building also features an

open air farmer’s markets topped with a large photovoltaic array. The building would need to achieve at least a LEED

Silver rating.

1st floor

2nd floor

3rd floor

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Florence, ItalyIn the density of the city a piazza emerges, a center for the public and culinary arts alike.

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17Construction Documents

49There are two unit sizes, a double occupan-cy 400 square foot unit, a single occupancy 250 square foot unit. Units are meant to be able to be prefabricated in their entirety and to be assembled in a randomized pattern on site. The 250 square foot units and the 400 square foots units are made up of 6 and 4 unique designs respectfully that are able to unique designs respectfully that are able to

be aggregated out.

The majority of the material palette is made up of concrete, wood, and glass. They are ar-ranged in such a way to promote either the in-dividual or collective where needed or as a way to blend the two. A majority of the panels are made up of various colored glass panes that promote the individualization of the units, fit in with the carved-out and cavernous ap-pearance of the building, along with providing a quality of glowing light to shine at night.

Single Occupancy Double Occupancy