Experiential Learning-Based Culinary Vocational And Marketplace Hub For Hard-Of-Hearing And Non-Speaking Persons

Hannan, Syarifah Fitria (2026) Experiential Learning-Based Culinary Vocational And Marketplace Hub For Hard-Of-Hearing And Non-Speaking Persons. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pembelajaran kuliner menuntut praktik langsung, pengamatan, pengulangan, dan evaluasi yang berkelanjutan. Karakter ini selaras dengan Experiential Learning Theory yang memandang pengetahuan sebagai hasil transformasi pengalaman melalui tindakan, refleksi, konseptualisasi, dan percobaan kembali. Namun, fasilitas pelatihan konvensional masih sering bergantung pada instruksi verbal, urutan ruang yang kurang terbaca, dan pemisahan yang tegas antara pelatihan dengan kondisi kerja nyata. Hambatan tersebut berdampak pada peserta didik tuli dan kurang dengar serta peserta didik non-bicara, yang merupakan kelompok pengguna yang saling beririsan tetapi tidak identik dan umumnya membutuhkan komunikasi visual, garis pandang yang jelas, demonstrasi langsung, dan rutinitas yang dapat dipahami. Proyek ini merancang pusat vokasi kuliner dan pasar bisnis di koridor Embong Malang-Tunjungan, Surabaya, sebagai lingkungan pembelajaran yang menghubungkan teori, demonstrasi, praktik, laboratorium khusus, kegiatan komunal, dan simulasi pasar. Metodologi Design Research digunakan untuk menggabungkan studi literatur, kajian preseden, analisis pengguna, analisis tapak, pemrograman ruang, dan pengujian desain. Force-Based Framework mengorganisasi pengaruh konteks, budaya kerja kuliner, kebutuhan pengguna, aksesibilitas, sirkulasi servis, dan visibilitas publik menjadi kriteria rancangan. Hasil desain berupa bangunan vokasi enam lantai berbentuk melingkar dengan atrium pusat, ramp kontinu, lantai parsial, sistem wayfinding berkode warna, serta hubungan visual antarlantai. Bangunan utama didukung dua area pasar terbuka, lanskap publik, sirkulasi servis terpisah, sistem struktur radial, serta utilitas air, kebakaran, listrik, penghawaan, dan pengolahan limbah dapur. Rancangan ini menunjukkan bahwa arsitektur dapat menjadi infrastruktur pembelajaran yang memperjelas proses kerja, mendukung pembelajaran melalui observasi, dan menyediakan transisi bertahap dari pendidikan menuju partisipasi ekonomi yang lebih mandiri.
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Culinary education depends on direct practice, observation, repetition, and continuous evaluation. These characteristics correspond with Experiential Learning Theory, which describes knowledge as the transformation of experience through action, reflection, conceptualisation, and further experimentation. Conventional training environments, however, frequently rely on verbal instruction, weakly legible spatial sequences, and a strong separation between training and actual work. These conditions can create barriers for deaf and hard-of-hearing students and for non-speaking students. These are overlapping but distinct user groups who may depend on visual communication, clear sightlines, direct demonstration, and predictable routines. This project designs a culinary vocational and business marketplace hub in the Embong Malang-Tunjungan corridor of Surabaya as a learning environment that connects classroom theory, demonstration, practical training, specialised laboratories, optional communal activities, and marketplace simulation. Design Research combines literature review, precedent study, user analysis, site analysis, room programming, and iterative design testing. Plowright's Force-Based Framework organises contextual conditions, culinary work culture, user needs, accessibility, service movement, and public visibility into design criteria. The final design consists of a six-level circular vocational building organised around a central atrium and continuous ramp, with partial floor plates, colour-coded wayfinding, and visual relationships between levels. The main building is supported by two open marketplace areas, public landscape, separated service circulation, a radial structural system, and integrated water, fire-protection, electrical, ventilation, and kitchen-waste systems. The design demonstrates how architecture can function as learning infrastructure: it makes working processes visible, supports observation-based learning, provides spaces for reflection without isolating users, and establishes a gradual transition from education to public and economic participation.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Experiential Learning, Learning Environment, Inklusi Disabilitas, Pasar Bisnis, Pelatihan Vokasi, Culinary Education, Disability Inclusion, Business Marketplace
Subjects:	N Fine Arts > NA Architecture > NA2750 Architectural design. N Fine Arts > NA Architecture > NA6600 Education buildings
Divisions:	Faculty of Civil, Planning, and Geo Engineering (CIVPLAN) > Architecture > 23201-(S1) Undergraduate Thesis
Depositing User:	Syarifah Fitria Hannan
Date Deposited:	03 Aug 2026 09:56
Last Modified:	03 Aug 2026 09:56
URI:	http://repository.its.ac.id/id/eprint/142051

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