11.01 Multipurpose Student Dining Room

• Primarily used as a student dining area, this space is also used for assemblies, student performances, and large group gatherings. It is often rented to outside groups through HIDOE's “Use of Facilities” process

• When the space has an occupancy above 300, the building is required to meet the state building code’s “Enhanced Hurricane Protection Area” requirements

• Variety of different types of tables and seating provided; all should be lightweight and easily movable or reconfigured for non-dining uses, including PE classes, science experiments, and after-school clubs

• Toilets and hand-washing sinks located nearby

• Acoustics to be designed to minimize reverberation and noise escalation during the lunch periods

• Configuration should enhance natural ventilation

• Design should also maximize sightlines to the stage

• Space should accommodate dropdown screen and projector, with connection to sound system

• Clear circulation paths for meal queuing and after meal disposal must be coordinated with School Food Services Branch  

11.02 AV Closet (Amplifier Room)

• Locate with a view facing the stage. When door is open 180 degrees, a person should be able to control the stage lighting and audio from within the room

• Large enough for equipment, microphones, etc.

• Provide secure storage closets within the space (for times when Cafetorium may be used by outside groups)

 11.03 Stage

• Used for performances and presentations to a large audience.  Dressing rooms, chair storage, and single user toilets either provided or located nearby for use during events

• Stage is elevated (18” to 24”) and must be ADA accessible from the audience, therefore a ramp from the audience to the stage is required

• Acoustics should be designed to enhance voice recognition during performances and presentations

• Visibility from the entire Multipurpose Student Dining Room should be prioritized to reduce blind spots for performances

• Stage lighting

• Stage curtains provided both at proscenium and back wall

11.04 Dressing Rooms

• Dressing Room should be accessible from the sides or back of the stage

• Open perimeter counters provided with wall-mounted lights and mirrors to serve as dressing tables (make up and hair)

• Open floor space needed for movable costume racks used during performances

11.05 Toilet, Single (Backstage)

• See Typical Spaces, Toilet

11.06 Chair / Table Storage

• Open area room to roll in long chair storage carts

• Temporary storage of tables for large open events in cafetorium

11.07 General Storage

• Shall serve a double purpose and as storage room for Red Cross shelter supplies when the building is designated as an Enhanced Hurricane Protection Area

11.08 Custodial Closet, Dining

• Custodial Closet should be co-located with the group toilets because the “Enhanced Hurricane Protection Area” requirements include directly accessible restrooms

• Open floor space may be required for large floor cleaning equipment, trash bins or other large items

11.09 Student Activities Room

• Supports, plans, or hosts student leadership programs and training, student clubs, activities, after-school programs, and Student Activities Store

• Activities include meetings, group work, and student government activities

• Desk for Student Activities Coordinator (SAC), tables and chairs for group work and instructional area (i.e. whiteboard)

• Located in or adjacent to Student Support Services, near high traffic areas such as cafeteria or main student exterior pathways

11.09A Office, Student Activities Coordinator

• Typical Spaces, Office

11.09B Student Activities Store

• Sales of school related items and storage of merchandise

• Visible and easily accessible to high traffic student pedestrian pathways

• Engaging display of sale items and counter for conducting purchases

• Connected to Student Activities Room

11.10 Staff Dining Room

• Used for variety of activities or classes when needed and not in use for staff dining

• Consider pass through window or half door to serving area for staff lunch distribution and payment

• Provide sink with counter and space for refrigerator

• Verify need for infrastructure for a school-purchased ice machine during design

11.11 Serving Area

• This area is where students (and staff) select and receive their meals.  Sequentially, users would grab a food tray, then move to the hot items, cold items, and drink case

• Number of serving counters will depend on the number of students served, as well as staffing availability for servers and cashiers.  Design should accommodate quick retrieval of meals and not cause long, extended lines

• Provide stainless steel serving counters with sneeze guards as required by the Health Department.  Standard pans are used for serving hot items.  Continuous tray slides on customer side are recommended

• Cold items are to be in a refrigerated counter, and milk/drinks are to be in a refrigerated cart

• A cashier point-of-sale (POS) for payment/check-in shall be at the end of the food selection line

11.12 Kitchen / Food Preparation

• Space for the total processing of foods.  In a conventional kitchen and preparation kitchen, this will include baking, boiling, mixing, steaming, reheating, and raw food prep

• Requires materials that are easily cleanable, including walls, ceilings, countertops, floors, equipment, etc.

• Two compartment sinks are required for food prep per Health Code.  These are to be separate from individual hand sinks, which are also required by Health Code

• Area will differ greatly depending on type of kitchen designed for this community

  • Conventional kitchen prepares and serves food to only its school

  • Preparation kitchen prepares and serves food for its school, as well as prepares food for other nearby school(s).  A preparation kitchen will need to have a transport cart storage area 

  • Serving kitchen receives prepared food from a preparation kitchen (or regional kitchen) and may warm it up to serve to its school.  Equipment will include ovens and steamers for warming, and stainless steel tables and cabinets, but may not require full cooking equipment such as large mixers, slicers, dough dividers or ranges

  • Note that a regional kitchen is one that does not have a serving area and is not part of a school facility, therefore is not included in these Ed Specs. Its intent is to prepare food to transport to multiple serving kitchens.  Truck loading and circulation will be a critical design component for regional kitchens

• Locate reach-in refrigerators and freezers in the kitchen itself, as well as storage space below the work counters and pan racks/hooks above

11.12A Dishwashing Area (Pot & Pan Washing Area)

• Area for washing pots and pans, sheet pans, etc.  A four-compartment sink is required, with the first sink being a “soak” sink.  Provide a dishwasher 

• Locate within the kitchen and adjacent to the Multipurpose Student Dining Room

• Connect by a stainless-steel coiling counter door, in case the school moves toward using reusable trays and/or dishes in the future.  This would then double as a dish-return area

11.12B Waste Collection / Recycling (Interior)

• Provide an efficient path to exterior kitchen double doors

• Paper and disposable plastic trays and flatware may be used

• Compactors may be used for disposable ware

• Schools using disposable ware shall have a tray return area arranged to accommodate food and paper waste receptacles, with or without a landing table

• Schools using reusable serving ware will incorporate tray return area into the Dishwashing area

11.12C Laundry / Utility / Staff Locker Area

• Area includes an office, laundry, and lockers.  Per Health Code, individual restrooms are required to be nearby for kitchen staff use

• Laundry is used for washing rags, aprons and towels used by the kitchen staff.  Provide exhaust for the dryer

• Lockers are used by staff to store personal belongings and often a change of clothes.  These should be located close to the individual restrooms

11.13 Dry Storage

• Room is for storage of consumable food (cans, boxes, etc.) and non-consumable products, trays, utensils, and cooking supplies.  Food may be stored on palettes, as well as on steel wire shelving.   This room shall not have plumbing running through this space, and should have HVAC for controlled temperature and humidity settings

• Locate close to the loading area and exterior door and with direct access to Food Preparation Area

11.14 Walk-in Refrigerator

• For chilled foods and drinks

• Locate close to the loading area and exterior door and with direct access to Food Preparation Area

11.15 Walk-in Freezer 

• For frozen foods

• Locate close to the loading area and exterior door and with direct access to Food Preparation Area

11.16 Office

• Kitchen Manager Office is used for menu planning, ordering and administration. It should be a quiet and clean space to allow for deskwork and phone calls

• See Typical Spaces, Office

11.17 Custodial Closet, Kitchen

• For cleaning supplies, as they cannot be stored with food products and need their own area

11.18 Toilet, Single

• Locate near Staff Locker area, as it serves the kitchen staff only

• See Typical Spaces, Toilet