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IArchitecture] 2-3
<br /> Miami Culinary Institute AIKU N S
<br /> I Miami Florida
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<br /> Y:. •n1 y 9 .� _ s 1.;z.11•‘• <� r a■ s-t"t� ■l■Sm Miami Dade College
<br /> ���-- - r +� � t' — i T-_ Client reference
<br /> -�'�--- 1�.�; -- Curtis Reynolds
<br /> I _ 305.237.0503
<br /> Atkins provided complete architectural and °.3 - w,. ,> .
<br /> l'-7' `. -- x.! Completion date
<br /> engineering design services, as well as cost :�,.,r r .
<br /> estimating, civil engineering, and surveying, 'k` 'b rwre .7, �'-:1°sl— 2010
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<br /> from programming through construction sup- yy u ”r= n c Project cost
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<br /> port,for the Miami Culinary Institute.A model 1 ' .1®�! ) I:t I -& . A 515.65 million
<br /> of sustainability and urban stewardship,the . e�•-. c 4 .
<br /> �Li��, 4� 7 1-4' Project size
<br /> eight-story building is designed to achieve ;• , -f+
<br /> I LEED Gold certification and incorporates six C"71 Ir_ 35,000 square feet
<br /> rp ,t�_.� 97 +. r 'j�._.�
<br /> cooking/teaching labs, a television studio/ 3 "- nn ti3 ( Services provided
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<br /> demonstration lab, and a full-service restau- u 's . - : • Architectural design
<br /> rant on the top floor.Other spaces include a • Cost estimating
<br /> I cafe,classrooms,and administrative offices. ;
<br /> As a modestly scaled yet iconic infill build- —.`7d. '''•-.. .---•-
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<br /> -- / • Surveying
<br /> build-
<br /> ing,this project embodies a new paradigm of \ ' ���a �\\-------_------
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<br /> urban development and architecture.
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<br /> • ii,/, Q. , may+j \ • Buildinginformation modeling
<br /> Miami Dade College's new, unique ser- �\ ,® A '� j Landscape architecture
<br /> vice of public-assisted culinary education ..���
<br /> ��\� � r,iJ Civil engineering
<br /> demanded an iconic building to act as its t,��( o ..y
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<br /> calling card. Supported by a dedication A (,t.(,I r ik,il�,,a i,
<br /> I to the principles of sustainability inherent ,t% hit Ill I 1I,,, �I •i ��l '�
<br /> in its design and operations, the Culinary j\�� +jfY I ill J /h
<br /> Institute promotes a holistic approach toI �� I �f IjA I���s 71. . rf
<br /> food—from the farm to the table. Despite \\� r/fr, lrlll.i,�..7f
<br /> the challenges of massive fresh-air replace- k\ J ,Favi
<br /> ment, the building's LEER Gold design
<br /> and its use of recycled glass, bamboo, and \� qj +Ikirlll;lihll ✓
<br /> cork, lend tangible credence to this environ- Ijlf +I�IIi J �
<br /> I mentally conscious approach. Construction // t
<br /> was completed in December 2010. ji �;A,,A
<br /> Architecture
<br /> I Plan Design Enable 011170340212
<br /> 1 0006.027944.0512 Atkins I City of Sunny Isles Beach, RFQ No. 12-04-02
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