SUNY Delhi, State University Construction Fund | MacDonald Hall Culinary Cooking Laboratory Design

“Every building deserves the maximum amount of artistic exploration with a considered, deliberate approach. We seek to create spaces which impart feelings that you’re a participant in something exceptional, where function leads to calm, awe or inspiration. Our core values strive to convey that quality in every project we touch, from the modest to the extravagant.” ~Fredrick Franko, Director of Design

Loading...

SUNY Delhi, State University Construction Fund | MacDonald Hall Culinary Cooking Laboratory Design

  • Project Size: 3,500-sf
  • Project Location: 454 Delhi Dr, Delhi, NY 13753
  • Project Team: SUNY Delhi, State University Construction Fund
  • Completion Date: Completion of Design Phase 2017
  • Construction Cost: $4 Million estimated
  • Owner Contact: Carl Rubenstein, Program Manager
  • Project Request:

    To upgrade the MacDonald Hall Cooking Labs in order to maintain the school’s exceptional reputation as a top culinary arts program.

  • Project Solution:

    The 3, 500-sf project includes three new instructional or cooking labs, upgrades to the building’s lobby finishes and the creation of a café style dining and retail space. Each of the very busy cooking labs will include critical refrigeration components, conventional and convection ovens, sanitation stations including a new three-bay sink, the latest in gas and induction cooktops (essential for professional standards), and updated exhaust hoods and fire suppression systems. A television monitor system is included for instructional activities held in the labs and a modern demonstration class with tiered seating is equipped to host guest lecturers in the profession. The lobby renovation includes upgrades to existing finishes with wood veneer wall panels to tie-in with the wood features of the existing building. The space is designed to provide faculty and students a venue to experience and manage all aspects of a culinary facility with cutting-edge technology and state-of-the-art equipment. The retail/café space is expected to sell bakery goods created in class and will give students the hands-on experience of producing, marketing and managing the profitability of their specific foodservice products and developing skills to be successful leaders in this important industry.