Estudio para el diseño interior y exterior de los talleres de Gastronomía de la Universidad de Guayaquil
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Fecha
2018
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Universidad de Guayaquil: Facultad de Arquitectura y Urbanismo
Resumen
El estudio consiste en el rediseño de los talleres de la carrera de Gastronomía, lugar donde se lleva a cabo las clases prácticas de cocina, actualmente están ubicados en la Facultad de Ingeniería Química, dentro de la ciudadela del campus de la Universidad de Guayaquil, el presente trabajo realizó un rediseño en el interior de las aulas (planta alta) y en el exterior (planta baja) tomando en cuenta las necesidades de los usuarios (estudiantes y personal docente/ administrativo), las actividades que se realizan, los equipos que se requieren, dando soluciones funcionales para cada espacio. Al encontrarse en un estado de abandono el exterior de las instalaciones, se aprovechó el sitio al promover el uso de huertos sustentables, para el conocimiento del desarrollo de especies vegetales que utilizan diariamente los alumnos en sus clases prácticas, lo cual pueda ser aplicado por los futuros licenciados en la carrera, para que conozcan sobre los cuidados y beneficios de un huerto sustentable, potencializando posibles proyectos propios como el de cocina orgánica u otros. Además el rediseño de las jardineras ya existentes y de la zona de eventos, los que sirven a manera de autofinanciamiento para los estudiantes de la escuela de Gastronomía.
The study consists in the redesign of the Gastronomy workshops, where the practical cooking classes take place, they are currently located in the Chemical Engineering Faculty, within the citadel of the campus of the University of Guayaquil, the present work was carried out a redesign inside the classrooms (upper floor) and outside (ground floor) taking into account the needs of users (students and teaching / administrative staff), the activities carried out, the equipment required, giving functional solutions for each space. When the outside of the facilities was abandoned, the site was used to promote the use of sustainable gardens, for the knowledge of the development of plant species that students use daily in their practical classes, which can be applied by the students. Future professionals in the career, so they know about the care and benefits of a sustainable garden, potentializing their own projects such as organic cooking or others. In addition, the redesign of the existing planters and the event area, which serve as self-financing for the students of the School of Gastronomy.
The study consists in the redesign of the Gastronomy workshops, where the practical cooking classes take place, they are currently located in the Chemical Engineering Faculty, within the citadel of the campus of the University of Guayaquil, the present work was carried out a redesign inside the classrooms (upper floor) and outside (ground floor) taking into account the needs of users (students and teaching / administrative staff), the activities carried out, the equipment required, giving functional solutions for each space. When the outside of the facilities was abandoned, the site was used to promote the use of sustainable gardens, for the knowledge of the development of plant species that students use daily in their practical classes, which can be applied by the students. Future professionals in the career, so they know about the care and benefits of a sustainable garden, potentializing their own projects such as organic cooking or others. In addition, the redesign of the existing planters and the event area, which serve as self-financing for the students of the School of Gastronomy.
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HUERTO SUSTENTABLE, COCINA INDUSTRIAL, DISEÑO