BEYKENT UNIVERSIY FACULTY OF ENGINEERING AND ARCHITECTUREDEPARTMENT OF ARCHITECTURE

2017-2018 AUTUMN SEMESTERARC-301 ARCHITECTURAL DESIGN STUDIO III

A. OBJECTIVES

The course is based on mutual interaction with students. Each student should prepare assignments given at every week. To be successful in this course, attendance is recommended. %80 attendance is mandatory. The main objective of the course is to discover and analyze the basic concepts of space-environment-design problems. Students investigate architectural issues in relation to user requirements, junctions, site, natural and artificial environment, technology and specific topics and finds solutions to these complex architectural problems.

B. METHOD

The student will carry out the project individually which will be evaluated by the project adviser. Students prepare architectural drawings, images, details and 3D models of their projects. Students are responsible for their presentations and must be able to defense verbally on their proposals.

C. TOPICS- ARCHITECTURAL DESIGN PROBLEMSStudents are able to choose one of the two determined themes mentioned below:

Theme Option 1: A fashion-house Theme Option 2: A gourmet restaurant (The restaurant can be a fish or a meat restaurant but must be luxurious.)

D. ARCHITECTURAL PROGRAMS:

1. PROGRAM FOR A FASHION HOUSE 2000-2500 m2

Main Entrance and Hall 100-120 m2 Entrance Hall (Entrance Hall must be designed as an exhibition area)Lounge Area

Runway + Foyer 400 m2 A runway for fashion showsFoyer for cocktails and exhibitions

5 Studios – Main Workspaces 600 m2 4 small design studios – workspaces (each 125 m2)1 main design studios – workspace (200 m2)

Seminar and Workshop rooms 100 m2 2 small seminar rooms (each 50 m2)

Library 50-60 m2 This small library contains referential books or any written media for fashion designers

Café for foyer 40 m2 This small café is to serve the guests who came to watch the fashion show

Cafeteria / Dining Hall for 50 people This dining area will serve to fashion designers and administration staff.Kitchen Dining AreaFood Storage Area

Fitting rooms 24-32 m2 2 fitting room (each 12-16 m2)

Administration 120 m2 3 offices (each 30 m2)1 meeting room (30 m2)

View Terraces Depends on the form

WC In essential number WC’s must be located at each floor.

Technical Spaces (better located in basement floor) 500 m2 A machine roomAn electricity and generator roomTransformation roomA control room for audio-visual systems Heating and ventilation roomEnough numbered storage area (must be designed with natural ventilation)

2-PROGRAM FOR A GOURMET RESTAURANT 2000-2500 m2

Main Entrance and Hall 100-120 m2 Entrance Hall with a cloakroomLounge AreaCash point

Main Dining Hall for 80-100 people (200 m2) In the hall different type of dining tables must be designed. Table for 2 and for 4 people are required.

Private – Special Dining Halls 60 m2 These private dining halls can be rented by companies or families for special celebrations or meetings.

Industrial Kitchen 250 – 300 m2 Industrial kitchen must be functional and rational. Preparing area (washing and cutting) + cooking area+ serving areaService entryWeighing and storage areasCold StorageDry StorageTrash Output

Workshop Kitchens 500 m2 These kitchens will serve as workshop classes for apprentices who are interested in cooking. After completing the workshop program participants will be granted cooking certificates.

5 kitchens (each 100 m2)

Staff Dressing Rooms 50-60 m2 Dressing areaShowers and WC

Administration 120 m2 3 offices (each 30 m2)1 meeting room (30 m2)

View Terraces and Café 200 m2 This area will serve to customers who prefer to have a drink or a little snack.

WC In essential number WC’s must be located at each floor.

Technical Spaces (better located in basement floor) 500 m2 A machine roomAn electricity and generator roomTransformation roomHeating and ventilation roomEnough numbered storage area

D. SITE –Students are able to choose one of the four sites mentioned below:

BEBEK

KURUÇEŞME

EMİRGAN

YENİKÖY