In this project, I designed a Culinary Education Hub in Sahabiye, Kayseri. My main aim was to bring culinary education, production, and public life together in the same building. Instead of creating a conventional school where learning only happens inside classrooms, I wanted to design a place where students can learn by observing, practising, producing, and interacting with each other. 

The project is based on two different approaches to education. The first one is instructor-focused learning, where students observe a process and repeat what they have learned. The second one is student-focused learning, where students take a more active role through practice, collaboration, and peer feedback. By combining these two approaches, I aimed to create a more flexible and dynamic learning environment. 

The spatial organisation of the building is shaped by the relationship between public and private areas. The educational and production spaces are mainly located on the lower levels, where students can work in a more controlled environment. The café is located on the upper level and creates a connection between the students and the public. Through this space, the food produced by the students becomes visible and can be shared with the city. 

The main courtyard at the -1 level acts as the centre of the project. It connects different functions and provides a common space for meeting, resting, and socialising. Light wells bring natural light and ventilation into the lower floors, while the two circulation cores help organise the movement of different user groups. 

The project brings together kitchens, a library, administrative and staff areas, a dining hall, a conference hall, a café, and a multipurpose space. Overall, I wanted to create an educational building where learning is not limited to classrooms, but continues through production, sharing, and everyday social interaction. 

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