Design the space provided for the pastry department at ITS campus.
D'Anastasi, Steve (2017)
D'Anastasi, Steve
Haaga-Helia ammattikorkeakoulu
2017
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2017090614850
https://urn.fi/URN:NBN:fi:amk-2017090614850
Tiivistelmä
Shorty we should be moving to a new ITS campus and I have always wanted to contribute to something of this sort and that is why I chose this topic. If this project is done in the right way involving all the necessary people in it I think that together as one team we will be able to do a good and efficient design.
My motivation to do this came from the lack of space we currently have and also because there is a huge gap in between our kitchens and the kitchens out there in the industry. Unfortunately our kitchens are very out dated however with this move to the new campus we could design the best and use the latest in technology.
When I was doing my research I found it extremely difficult to find articles and papers on pastry kitchen design, actually I found nothing but then I was instructed to do the kitchen design in general and then apply the design concepts to the pastry department trough my knowledge and with the help of other professionals working in the pastry.
In this thesis the reader will be able to go trough the process that a person needs to go through when deciding to open a pastry related school. Starting from the actual kitchen design specs in general to modern pastry trends and modern pedagogy methods used nowadays to motivate the students.
The questionairs and interviews with the students and professioanal personell where very fruitfull and helped me a lot in the process all the reviews can also be founf in this thesis.
My motivation to do this came from the lack of space we currently have and also because there is a huge gap in between our kitchens and the kitchens out there in the industry. Unfortunately our kitchens are very out dated however with this move to the new campus we could design the best and use the latest in technology.
When I was doing my research I found it extremely difficult to find articles and papers on pastry kitchen design, actually I found nothing but then I was instructed to do the kitchen design in general and then apply the design concepts to the pastry department trough my knowledge and with the help of other professionals working in the pastry.
In this thesis the reader will be able to go trough the process that a person needs to go through when deciding to open a pastry related school. Starting from the actual kitchen design specs in general to modern pastry trends and modern pedagogy methods used nowadays to motivate the students.
The questionairs and interviews with the students and professioanal personell where very fruitfull and helped me a lot in the process all the reviews can also be founf in this thesis.