University of Central Oklahoma – Food Science Lab

This project included a full renovation of three food science labs and Central Station, a student-run café in a 50-year-old building. The goals of the project were to completely upgrade the school’s existing food science classrooms to fully commercial foodservice facilities. This included a redesign of the preparation spaces with new ventilation and fire suppression systems, commercial cooking equipment, and flexible workstations to act as both traditional classroom space as well as hands-on food preparation space.

One of the biggest accomplishments of the design was to improve student safety. This was achieved through better flooring material, well-thought-out storage and ware washing spaces intentionally separated work and traffic aisles, and a vast improvement in indoor air quality with a properly balanced exhaust and makeup air system.

The Program Assistant Professor and Central Station Coordinator stated that “Now, students will be able to graduate from UCO, become a food service director, and have an appropriate example in mind of how food service should run.”

DETAILS

Location: Edmond, OK
Opening Date: 2021
Equipment Cost: $300,000
Food Science Labs:
Room 113: 600 SF
Room 111 West: 1,440 SF
Room 110 East: 1,100 SF

SCOPE

Cafeteria
Concessions
Student Café
Culinary Arts Classroom

“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”

Thomas C. Wollan, AIA, LEED AP

Partner at frk architects + engineers

“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”

Daniel J. Rectenwald, AIA, ACHA, NCARB

Vice President, Principal at HGA

"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."

David E. Reeves

Past President of the Association for Healthcare Foodservice (AHF)

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