Don Allen Health Science Building, Weatherford CollegeDon Allen Health Science Building, Weatherford College | Architecture | Programming / Strategic Planning | Interior Design | Construction Administration | Graphics
The Health Science Building was designed as a state-of-the art educational environment for students pursuing careers in health care such as nursing, phlebotomy, medical assisting, certified nurse’s aide, dental assistant and occupational therapy assistant. The 31,337-square-foot building includes classrooms, hospital room and other simulation labs, and lecture halls for degree programs that lead to medical careers with state and national certifications.
Embrey Engineering Building, SMUEmbrey Engineering Building, SMU | Architecture | Sustainability / LEED Design | Programming / Strategic Planning | Interior Design | Master Planning | Construction Administration | Graphics
The Embrey Engineering Building is one of three new main buildings making up SMU’s Lyle School of Engineering. It is home to the Departments of Mechanical, Environmental and Civil Engineering. The 49,389-square-foot facility has four levels including a basement. The ground level houses the dean’s office suites, faculty offices, a board room and conference room. Laboratories within the building include Materials Testing, Electron Beam Materials Processing, Abrasive Waterjet Materials Processing, Rapid Manufacturing, Air and Water Quality, Computation/Design, Fluid Dynamics, Micro-Machining, Opto-Electronics, and Nanoscale Electro-Thermal Sciences.
Southwest Regional Dairy Center, Tarleton UniversitySouthwest Regional Dairy Center, Tarleton University | Architecture | Sustainability / LEED Design | Programming / Strategic Planning | Interior Design | Master Planning | Construction Administration | Graphics
The project encompassed a 30 acre site and 125,000 square feet under roof, including a freestall barn, milking barn, heifer barn, sick cow barn, research labs, classrooms, faculty offices, and hay and bin feed storage. The structures are metal with a traditional agricultural look. At the center of the project were the milking parlors – the systems by which 24 cattle at a time are moved in, milked, and moved out. Only three companies manufacture the parlors, and the equipment chosen was from Australia. The facilities were master planned around the parlors to accommodate 600 cows, in addition to 24,000 square feet of added classroom and lab space.
Mary Wright Admission Center, TCUMary Wright Admission Center, TCU | Architecture | Master Planning | Programming / Strategic Planning | Interior Design | Graphics
The Mary Wright Admission Center creates both a home for the Admissions Department and a gateway for the TCU campus. Prior to this facility, the Admission Department offices were scattered in various buildings on campus and had no permanent meeting place. The 13,000 sf building provides a central location for the various programs of the Department including office space, interview room, presentation and meeting space, and a display hall with interactive media introducing the prospective students and their parents to multiple facets of TCU from the history to academics to student life.
While the building serves as an introduction and first impression to new arrivals, it also acts as a gateway to the campus. The site, a parking lot on the south side of campus, was transformed with the addition of the building and garden into a strong entry point to the campus. The siting incorporates and reinforces the existing Ray Gates at the intersection of Berry Street and Stadium Drive enriching the entry experience and strengthening the campus master plan.
The project was also developed to showcase the University’s increasing commitment to conservation and the “green movement.” Collaboration between Cannon Design and Hahnfeld Hoffer Stanford. Design documents were developed utilizing Building Information Modeling (BIM).
Real Food on Campus, SMUReal Food on Campus, SMU | Interior Design | Master Planning | Programming / Strategic Planning
The renovation of RFOF (Real Food on Campus) included new finishes, furniture, lighting and technology. The dinning facility located within Umphrey Lee Building created a welcoming environment with state-of-the-art technology, ample dinning spaces in both individual and group settings. The new design accommodates approximately 700 people and concentrates on finishes, acoustics, and lighting. New materials are maintenance friendly and setting encourages school spirit.