Commercial Construction - Engineering Assignment Help

Assignment Task

Assessment Learning Outcomes

One- Describe the functions, materials and details of the major components, the waste management strategies used and the regulatory inspections made when constructing a commercial project.

Three- Using codes and standards, assess construction documentation for constructability and fault detection.

Question 1- Section E and F of the BCA Assessment

500- 1000 word count Format of response is a checklist/table documenting your findings. To be posted on the A1 Forum and included in the Assessment Moodle submission. 

Remember to make a constructive comment on a fellow student’s post.

Sanitary Facility Assessment

Determination of the number and type of sanitary facilities in buildings can be a challenging exercise at times.

 The BCA acknowledges that building uses and sizes dictates varying numbers and types of sanitary facilities. 

The needs of occupants in one type of building can vary considerably to another so it’s important to take care when assessing a building using the BCA.

Now go to the NCC and find the provisions that relate to sanitary facilities in buildings.

a. Name the DTS provisions that apply

b. Explain why each of these applies.

c. Using these provisions, analyse the drawing to determine whether compliance is achieved using this drawing and explain why. The scale bar used on the floor plan shall be used to determine the floor area.

d. Determine the numbers and types of sanitary facilities.

 Your method of calculating these numbers and types shall be clearly demonstrated in your response, including the relevant DTS provisions and Tables used for that assessment.

For this question, you are looking at the DTS only, not the performance requirements.

Question 2- Commercial Food Premises

Word Count 700-1500 words. Referenced material used shall be appropriately referenced.

Commercial food premises are designed, constructed and operated to a higher standard of compliance in comparison to our domestic home kitchens.

 This is because of a heightened level of risk to the public and therefore specific controls are put in place to assist in reducing the risk level.

In some instances, members of the public want to carry out a food business from a domestic home kitchen. 

This is essentially undertaking a commercial building activity from a building that is normally designed to a different standard of compliance with respect to food handling.

Your task for this question is to undertake an assessment of your current domestic home kitchen against the provisions of AS 4674- 2004 with the aim of understanding any compliance shortfalls and to develop a list of upgrade works so that the kitchen can comply with this standard and be potentially used as a commercial food premises.

Your response should include:

• A table that details your assessment of the kitchen using AS 4674- 2004

• Discussion of both compliance shortfalls and recommended upgrades, where required

• Clear photos showing the domestic kitchen subject of your assessment

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