ࡱ> ?B> bjbjWW :255 ~8R<4X!  $#%p  !F  kpt#2F7 (!0X!?,$&x$&k$&kX0"  X!$& :  Illinois State University Board of Trustees Resolution No. 2014.02.05 Turner Hall Culinary Laboratory Resolution Whereas, Turner Hall, constructed in 1963, is a facility owned and operated by the University, and Whereas, the Family and Consumer Sciences Department, in the College of Applied Science and Technology, offers classes in Turner Hall, including classes in nutrition and the culinary arts, and Whereas, the existing culinary laboratory in Turner Hall is outdated and in need of significant renovations to properly serve the faculty and students in the program: Therefore, be it resolved that the Board of Trustees authorizes a project to renovate the culinary laboratory in Turner Hall; and Therefore, be it further resolved that the Board of Trustees authorizes expenditures of $750,000 for this project. Board Action on: Postpone: Motion by: Amend: Second by: Disapprove: Vote: Yeas: Nays: Approve: ATTEST: Board Action, February 21, 2014 ________________________________ Secretary/Chairperson Board of Trustees ݮƵ Turner Hall Culinary Laboratory This item requests Board of Trustees approval for remodeling in Turner Hall to develop a state-of-the art culinary laboratory. The laboratory/test kitchen area located in rooms 129, 131, and 133 of Turner Hall was designed over 50 years ago. At that time the focus was food preparation in domestic residential settings. The laboratory/kitchen area has not undergone any remodeling since Turner Hall was constructed in 1963. The Family and Consumer Sciences Department, in the College of Applied Science and Technology, offers classes in nutrition and the culinary arts. The current Food, Nutrition, and Dietetic (FND) sequence focus is on preparation of foods in commercial settings such as healthcare organizations, large companies, or educational settings. The type of equipment needed for commercial food preparation is completely different than in domestic settings. Current FND faculty is expected to demonstrate scholarly area specialty productivity as tenure track faculty. Turner Hall does not provide for this type of educational activity in the current outdated facility. To accommodate this requirement a complete renovation of the current FND area is required. This renovation would provide a new commercial kitchen design and equipment, a new laboratory space designed for culinary research, and the necessary infrastructure and support space renovations. A preliminary study, design investigation, and cost estimate were completed in May 2013 to determine the feasibility and viability of this proposed plan. The program and conceptual plan resulting from these preliminary efforts indicate the space will accommodate the needs of the Department. Resource Requirements Total Project Cost $750,000 Sources of Funds Certificates of Participation     Board of Trustees ݮƵ Turner Hall Culinary Laboratory Page 2 2/21/2014 !*346FHIJ[]^cd     ž|l\OEhJCJOJQJh:R5>*CJOJQJh:Rh:R5>*CJOJQJhrhH5>*CJOJQJhg5>*CJOJQJhSIhSI5CJOJQJh:R5>*CJh)5>*CJhJ5>*CJh:Rh:R5>*CJ hN%5CJhN%5>*CJ hN%>*CJ hN%CJhN%5:CJ8hN%hN%5:CJ hN%5:CJ( hN%: !*3456^+D7m! &$d%d&d'd+D-D /M NOPQ:$m! &$d%d&d'd+D-D /M NOPQa$6789:;<=>?@ABCDEFGHId $ f!]a$gdJ f!]gd:R $ !]a$$]a$   x y : ; g h G x  $ h]a$gd:R h00]0^0gd:R 0]0gd:R0]0gd:Rxgd:R d[$gdJm$`]`gd:R  ) < > @ s w y 9 : B C D  0 ` µ󵗵vi\RhzCJOJQJh:Rh:RCJOJQJhzh:RCJOJQJh=hCJOJQJhJCJOJQJh[CJOJQJh$^CJOJQJh'CJOJQJhuCJOJQJh=hJCJOJQJh=h^CJOJQJh=hzCJOJQJh=h!ZCJOJQJh91CJOJQJh=h:RCJOJQJ   ! 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