{"id":7755,"date":"2015-12-04T15:28:40","date_gmt":"2015-12-04T20:28:40","guid":{"rendered":"http:\/\/archdesign.utk.edu\/?p=7755"},"modified":"2018-08-31T11:06:05","modified_gmt":"2018-08-31T15:06:05","slug":"architects-judge-award-student-work","status":"publish","type":"post","link":"https:\/\/archdesign.utk.edu\/architects-judge-award-student-work\/","title":{"rendered":"Architects Judge, Award Student Work"},"content":{"rendered":"
Competition was at a high level on Dec. 3, 2015, at the College of Architecture and Design as fourth-year architecture students competed for awards\u2014and invaluable feedback\u2014from professional architects.<\/p>\n
Student teams from four of the school\u2019s integration studios competed for the annual Brewer Ingram Fuller<\/a> Sustainable Design Award and the American Institute of Architects Middle Tennessee<\/a> Student Design Award.\u00a0 Early in the semester, students were given the assignment to design an approximately 30,000-square-foot facility with commercial or mixed use. \u00a0Students were challenged to integrate both conceptual and schematic design into their projects and demonstrate understanding of building systems, such as structural, electrical, mechanical and plumbing.<\/p>\n Increasing the complexity of the competition was the requirement that the projects satisfy a minimum of a silver rating in LEED\u2122 criteria, a green building certification program developed by the U.S. Green Building Council.\u00a0 Projects also were required to adhere to the AIA Committee on the Environment metrics, and students were not allowed to verbally present their projects for the jurors.<\/p>\n In the competition, students\u2019 designs included a culinary school, museums, housing and more.<\/p>\n