SRJC Course Outlines

1/26/2023 8:39:33 PMINDE 137 Course Outline as of Fall 2017

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  INDE 137Title:  COMMERCIAL DESIGN  
Full Title:  Commercial Design
Last Reviewed:5/7/2012

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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This course introduces design of revenue-generating commercial spaces. It includes an overview of commercial design career options and recognition of client needs. Includes client relations, space planning, aesthetics, color, access, conservation of energy, safety and regulatory requirements. Practical design problems in space analysis, reading, analyzing, and interpreting construction drawings and applying human factors in space utilizations are included.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course introduces design of revenue-generating commercial spaces. It includes an overview of commercial design career options and recognition of client needs. Also includes client relations, space planning, aesthetics, color, access, conservation of energy, safety and regulatory requirements. Practical design problems in space analysis, reading, analyzing, and interpreting construction drawings and applying human factors in space utilizations are included.
(Grade or P/NP)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of the course, students will be able to:
1.  Review and evaluate career options in commercial design.
2.  Comprehend, identify and recognize client needs and translate them into space
    planning designs.
3.  Compile human factors, space functions, and traffic flow into an integrated
    commercial design process.
4.  Analyze needs and requirements of commercial space design.
5.  Design and prepare illustrations and floor plans for various commercial spaces
    meeting code requirements.
6.  Specify technology, mechanics, and materials appropriate to a space and its use.  

Topics and Scope
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I.    Career Opportunities
         A.  Retail space design
         B.  Business office space design
         C.  Medical space design
         D.  Engineering space design
         E.  Service space design
II.   Brief overview of history of commercial design
III.  Definition and analysis of commercial space revenue generation
         A.  Client needs definition
         B.  Function and traffic flow
         C.  Recognition and analysis of revenue per square foot
      1. Recognizing client needs
      2. Specifications
      3. Cost analysis and construction estimating
      4. As-built modification
      5. Abstract Space
         D.  Design of revenue generating spaces
      1. Floor space, wall space, and display space design
      2. Usable space relationship to reserved space
      3. Traffic pattern requirements
         E.  Human factors
      1. Spatial needs for traffic and rest
      2. Passageways, countertops, aisles
      3. Reflective surfaces
      4. Sanitation
         F.  Space utilization and standards
      1. Traffic flow and patterns
      2. Sales space
      3. Service space
      4. Reserved and private space
         G.  Review OSHA (Occupational Safety and Health Administration), ADA (Americans with Disability Act), fire, public space, and other regulatory requirements
      1. Access and Exits
               2. Traffic Flow
               3. Sanitation
               4. Local code development and enforcement
IV.   Materials and Furnishings
         A.  Product information sources and management
      1.  Internet resources
      2.  Manufacturer's reference materials
      3.  Materials library
      4.  Managing information and samples
         B.  Technology, mechanics, and materials function in the design process
         C.  Floor, window, wall, and ceiling design
         D.  Furniture and fixtures
         E.  Display materials
         F.  Regulatory requirements
V.    Spatial definition, lighting, and glazing design
         A.  Retail space design
      1.  Counter display
      2.  Window display
      3.  Clothing, jewelry, and accessory display
         B.  Business office space design
      1.  Executive, primary and secondary workspaces
      2.  Greeting and waiting spaces
      3.  Marketing and meeting spaces
      4.  Support spaces
         C.  Medical space design
      1.  Greeting spaces
      2.  Waiting spaces
      3.  Examination spaces
      4.  Technical and laboratory spaces
      5.  Support spaces
         D.  Engineering space design
      1.  Entry spaces
      2.  Office spaces
      3.  Technical and laboratory spaces
      4.  Support spaces
         E.  Service space design
      1.  Entry spaces
      2.  Office spaces
      3.  Service spaces
      4.  Support spaces
         F.  Food Services
      1.  Recognizing service levels and need
                    a.  Differentiation of needs in fast food, beverage, and restaurant service requirements
                    b.  Seating, service, and common access spaces
                    c.  Preparation and storage spaces
                    d.  Waste spaces, lavatories, and private areas
      2.  Public code requirements
      3.  Lighting and its affect on food preparation, service, and consumption
         G.  Guest and host services
      1. Wine industry
                    a.  Tasting rooms
                    b.  Wineries
               2. Hotels
                     a.  Guest services
                          1)  Dormitory design
                          2)  Traffic patterns
                          3)  Materials
                     b.  Food and Beverage spaces
                     c.  Meeting and public spaces
                3.  Entertainment services
                     a.  Access and exterior space usage
                     b.  Seating design
                     c.  Floor and wall covering
         H.  Review of regulatory requirements
                  1.  OSHA, ADA, fire codes
                  2.  Local zoning codes
                  3.  Review of document presentations to local building code authorities
         I.   Lighting and glazing design for safety and comfort
                  1.  Review of human factors in response to indoor lighting
                  2.  Aesthetic use of glazing
                  3.  Heat zone design and control
         J.   Use of lighting and glazing for power conservation
                  1.  Code requirements for heat loss and conservation
                  2.  Production of power with glass and light
                  3.  Design needs of artificial lighting
                  4.  Heat conservation with reflective surfaces
VI.   Access, parking, and storage
         A.  Retail space design
         B.  Business office space design
         C.  Medical space design
         D.  Engineering space design
         E.  Service space design
         F.  Regulatory requirements
         G.  Safety requirements
VII.   Climate control, comfort, and health
          A.  Retail space design
          B.  Business office space design
          C.  Medical space design
          D.  Engineering space design
          E.  Service space design
          F.  Regulatory requirements
          G.  Safety requirements

Assignments:
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A. Assignments will involve two to three projects relating to commerical spaces such as restaurant, medical, retail, or service.
   1.  Analysis and visual presentation of client needs for commercial design space.
   2.  Analysis and visual presentation of space planning and traffic flow for a commercial space, (for example: restaurant, kitchen design, dining, bar and office area, terrace, service and storage areas).
   3.  Analysis of client needs for revenue generation.
   4.  Drawing of space planning and traffic flow of commercial space.
B.  2-3 exams.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
35 - 40%
2-3 drawing projects.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
40 - 45%
Visual presentation of 2-3 projects.
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 10%
Exams: short answer, true/false, multiple choice
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 20%
Attendance and participation, oral presentation.


Representative Textbooks and Materials:
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Reznikoff, S.C.:  Specifications for Commercial Interiors, 1989 (classic)
Supplemental requirements: Drafting equipment, supplies and presentation materials.
Instructor prepared materials

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