FCSI Project Showcase Special Edition 2015 : Page 67

AUGUSTANA COLLEGE FCSI PROJECT SHOWCASE 2015 67 A $20 million construction project has re-energized campus life at 2,500-student Augustana College, Rock Island, Ill. The new Gerber Center for Student Life expands and renovates the building that housed the college’s Thomas Tredway Library, add-ing dining options, recreational facilities, meeting rooms, student resource centers and offices. The campus addition has enhanced the college’s amenities and is improving student recruitment, accord-ing to Steve Carlson, FCSI, President, Robert Rippe & Associates, Minneapolis, who, with Terry Pellegrino, FCSI, Principal at Rippe, were the foodservice facility design consultants on the project. The LEED Silver-certified center, built into the side of a hill, connects resi-dence halls on the upper campus to the academic buildings on the lower campus in what the administration envisions as an “avenue of collaboration.” Work on the project began in July 2011 and was completed in August 2013. Working closely with Augustana’s Director of Dining Gary Griffith, the Rippe team took current dining oper-ations that had been scattered among two campus dining centers, a c-store, a snack bar and café at various locations on campus and consolidated them into one facility that “not only gave students more variety, fresher food and extended hours, but also delivered a profit to the college,” Carlson says. And where the former dining outlets served mostly processed foods, the new facility delivers a wider variety of foods, all of them freshly prepared and with many healthy options. On the center’s fifth floor, which is actually ground level at the top of the hill, a contemporary marché-style servery offers a variety of themed stations where students choose their own ingredients and interact with the chefs while their meals are prepared. Fresh market options include Wild Thymes serving made-to-order vegan and vegetarian entrées; the American Grill for to-order burgers, chicken, fries and other grill specialties; The Carvery for carved roasts and myriad comfort-food sides; a four-sided island station called Green Creations that includes a salad bar, an entrée-salad station, a deli with panini presses and a soup-and-bread counter; and an all-day Breakfast Nook, where students grab cereals and breakfast breads. The Desserts station, also part of the main marché area, is backed by a wall with three round windows. They allow students to see into the kitchen’s 475-sq.-ft. bakery operation. Another visual interest point is a cut-out in the floor along the wall of a mechanical room that permits customers to watch activities (study areas, conversation pits) on the fourth floor below. In a separate servery area on the fifth floor, Carlson and Pellegrino created Global Fusion and the Bella Luna pizza/ pasta bar. Because these stations are remote from the main kitchen and the ÏÏ An entrée salad station and a large, assemble-your-own salad bar give students plenty of healthy options. ÒÒ The Bella Luna and Global Fusion stations have their own pantry/kitchenette. Their self-sufficient design allows them to stay open for service even when the main kitchen is closed. Ò The design of the foodservice facility disperses seating and food options throughout the space and adds some places for more private dining.

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