CULINARY ARTS INSTITUTE OF INDONESIA

• Main Author: Gabriella, Permata
• Format: Final Project
• Language: Indonesia
• Subjects: Arsitektur
• Online Access: https://digilib.itb.ac.id/gdl/view/49676
• Institution: Institut Teknologi Bandung

Over time, the industry of culinary has evolved very rapidly. Besides already being a lifestyle, with better tourism in Indonesia, more and more tourists are coming to Indonesia, to enjoy and be interested in Indonesian specialties. Therefore, the chef profession is increasingly needed. In Indonesia, there are still many overseas chef graduates who are preferred in the professional world. Because of it, we need an institution that is engaged in the culinary field with international standards which does not forget about the Indonesian locality. That is the reason for the design of this culinary school. The main problem of this project that is concerned with the designing is the utility and building system, how each room can get comfortable lighting and ventilation. Therefore, it requires good capabilities to make space separation and placement. Utilities will relate to the circulation management both within and on the institution's site. Also, the land located in a big city, which is easily accessible by culinary lovers and connoisseurs, makes this land a strategic location. Therefore, the land use must be optimized so that this land is not only a place for education but there will be a commercial area in the form of a restaurant that becomes a living lab for students at this school. The difference that will be felt in this school is that there is an area that is designed to provide direct experience in the form of a farming area on the rooftop or it can be called as a green roof to learn about the cooking ingredients that are used from where they come from, namely the plants.