Monroe College Culinary Art Center E-mail
Monroe College

project data
Equipped Area: 2,900SF
FSE Cost: $478M
Cost/SF: $166

situation analysis

The School of Hospitality Management & Culinary Arts was relying on a local restaurant for laboratory course work in Culinary Arts. This arrangement was no longer able to support the growth in enrollment of the Culinary Arts department. The Culinary Arts department needed a new home.

the challenge

Create a teaching environment that simulates the real work- a- day world of commercial kitchens. Design it in a way that maintains small classes and promotes individual instruction. Further, it needed to be designed in a way that the space was open and flexible and allowed for future growth.

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