Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the Cte Design topic
No spam. Unsubscribe anytime.
Architect details CTE and culinary additions, including high-bay linemen lab and bistro-style culinary space
Summary
The board heard schematic-design details for the new CTE lab and culinary addition: six practice poles for linemen training with an overhead trolley, high-bay garage access, a mezzanine for instructor sightlines, and a culinary lab designed to seat roughly two dozen students and run a small restaurant experience.
Chuck, the lead architect with French, presented schematic drawings for the CTE alignment and culinary additions, describing the building's organization, safety features and how the spaces will function for instruction and events.
Chuck explained that the CTE addition will include an open lab for building trades and linemen training with "actual linemen poles for practicing" and an overhead trolley system to move large poles indoors. He described a catwalk/mezzanine so instructors can be "eye to eye" with students during practice and said lower curtain-wall glazing will get security film to mitigate break-ins.
On the culinary side, Chuck said the design deliberately integrates a bistro-style restaurant into the classroom so students can practice service and cooking for small events; the design includes a cooler, freezer, ventilation hoods and about 22'24 student stations. He noted separate entrances and wide service doors that will let the culinary space spill into commons for larger events.
Chuck summarized material choices (metal panel canopies, brick veneer below, punched windows with security film) and said the team will try to match existing brick and metal panels where possible but may choose contrasting materials if exact matches are unavailable.
