DESIGN
PORTFOLIO S T U D I O
I I I
CONTENTS
1 2 3 4 5 SELECTING ONE OF THE PRITZKAR AWA R D W I N I N G ARCHITECT AND HIS PROJECT.
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INTRODUCTION TO HUMAN PROPORTION OF MALE, FEMALE AND CHILDREN.
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UNDERSTANDING ERGONOMICS FOR ACTIVITY SPACES.
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UNDERSTANDING SPATIAL EXPERIENCES, USING ENCLOSURE AND LIGHT FOR COOKING ACTIVITY.
COMBINING ALL UNIT ACTIVITIES FOCUSSING THE COOKING ACTIVITY AS CONCEPTUAL BINDING REFERENCE FOR AN ARCHITECT.
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1.
SELECTING ONE OF THE PRITZKAR AWARD WINING ARCHITECT AND HIS PROJECT
ALVARO SIZA
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Museum For Ibere Camargo Foundation
BASEMENT PLAN 1. CAR PARK ENTRANCE 2. PEDESTRIAN ACCESS 3. CAR PARK 4. CAR PARK EXIT 5. WORKSHOP 6. OFFICE 7. MEETING ROOM 8. LIBRARY RESERVE 9. LIBRARY 10. RESERVE 11. TECHNICAL AREA 12. AUDITORIUM 13. SEQURITY 14 . TECHNICAL AREA
2.
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INTRODUCTION TO HUMAN PROPORTION OF MALE, FEMALE AND CHILDREN.
METHODOLOGY
THROUGH BODY OUTLINE, WE MAY FIND AVERAGE MALEFEMALE STANDARDS AMONG OURSELVES. PRESENTATION OF BASIC HUMAN POSTURES AND INVESTIGATION OF SPACE REQUIRMENTS BY THE MEASURMENT. PHOTOGRAPHY OF DIFFERENT HUMAN POSTURES. LEARNING MULTIMEDIA PRESENTATION IN 1 IS TO 1 SCALE.
3.
UNDERSTANDING ERGONOMICS FOR ACTIVITY SPACES.
METHODOLOGY
DOING ACTIVITIES AND LIFE SCALE DOCUMENTATION TO UNDERSTAND THE SPATIAL REQUIRMENTS ASSOCIATED WITH THE POSTURES. PHOTOGRAPHY OF THE ACTIVITY AND MEASUREMENT OF THE ASSOCIATED DIMENTIONS. PROJECTION OF THE PRESENTATION IN 1 IS TO 1 SCALE. PRINTING THE MATERIAL IN 1 IS TO 25 SCALE.
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UNDERSTANDING SPATIAL EXPERIENCES, USING ENCLOSURE AND LIGHT FOR COOKING ACTIVITY.
UNDERSTANDING SPATIAL EXPERIENCE : COOKING ENVIRONMENT D’ j
2
C
C’ NK
SI
1 LEVEL 600
LEVEL 450
LEVEL 300
LEVEL 150
4
LEVEL O
3
REFRIGE
This is a south oriented cooking environment, the wind comes from south east corner and flows over the space. outlet is bigger than inlet so there is happening proper cross ventilation. The entire environment divided into two separate zones.
D k
5
1. ACTIVE ZONE
2. LEISURE ZONE
The environment has a lofty range space so that the hot air can go above the human height and defused it. A clear opening upon the cooking device for fresh breathing. The environment connected with a vegetable garden so you can pick some food and can see natural green. There is also a casual dining so that one can take some food and rest when one feel tired. in this environment there is also a small barricaded space for the play of infant children, so that mother can take care her baby...
PLAN AT 2200
1. 2. 3. 4. 5.
TOP VIEW
COOKING SPACE SPACE FOR UNDER AGE CHILDREN RESTING SPACE STORAGE VEGETABLE GARDEN
PHASE 1. I just divided my space according to the concept. a lofty range space. Every spaces are completely several.
PHASE 2. spaces are divided right now. as cooking, washing, storage and serving zone. change the space orientation according to the wind flow. a chimney like device added. ensure clear natural light.
FINAL PHASE.
all the cooking function added in to a single space. but 2 separate zones are there. active zone and leisure zone. solve al the ergonomics factor with anthropometric data. a vegetable garden added to the environment.
SECTION CC
SECTION DD
view from point j
view from point k
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COMBINING ALL UNIT ACTIVITIES FOCUSSING THE COOKING ACTIVITY AS CONCEPTUAL BINDING REFERENCE FOR AN ARCHITECT
CONCEPTUAL DECITION
ACTIVE SPACE
PASSIVE SPACE
AN ACTIVE ACTIVITY IS THAT WHICH INVOLVES A USER DIRECTLY AND CLEARLY
PASSIVE ACTIVITY INVOLVES THE USER FLEXIBLY AND ALLOW THE USER MOVE A PLACE AWAY FROM THE DIRECT ACTIVITY
A
B
TERRACE
WBD
SLEEPING ENVIRONMENT
TERRACE
SLEEPING ENVIRONMENT
A’
GROUND FLOOR PLAN
FIRST FLOOR PLAN
B’
SECOND FLOOR PLAN
SECTION AA
SECTION BB
Design Instructor:
Mohammad Shoeb Bhuiya B. Arch. BUET Assistant Professor University of Asia Pacific Email: shoeb@uap-bd.edu Enam Rabbi Adnan B. Arch. BUET Lecturer University of Asia Pacific Email: enamrabbi@uap-bd.edu
Prepared By:
Md. Tarequl Islam Id No- 15204022 Dept. Of Architecture University Of Asia Pacific Email: arch.mdsajib@gmail.com
THANK YOU