Morgan State University – New Communications Center
This 82,500 square foot, three story facility includes a partial basement with an exterior structure designed to incorporate three different construction materials – brick fascia at the lower floor and foundation, transitioning to metal panels and the aluminum window wall system at the upper floors. Particular attention was paid to the transitions between the separate façade systems such that water infiltration could be eliminated. The metal wall panels are backed by structural studs and Dens-Glas sheathing system. A few of the challenges on the exterior skin were the coordination and installation of the fin wall system, the storefront and canopy and the building structure. Coordination and installation of the sun shade and brackets also required expert installation in that the system is installed behind the metal wall panels. The building has been designed with composite systems, eliminated bar joists, speeding erection and making the project less sensitive to weather delays.
Also included in this contract was the new pedestrian footbridge connecting Bannecker Hall to the new Communications Center. The heavily wooded, steeply sloped site required great care on CAM’s part to minimize impact to the environment while still completing the connection between the two structures and the campus itself. At its highest point this more than 400 foot long bridge is 80 feet above the valley below with two girder trusses spanning 125 feet.
The lower level of the new Communications Center was designed to house the future telecom data infrastructure for the entire campus. The floors above include lecture halls, classrooms, a production studio, as well as the campus radio station. All of these rooms included critical consideration for sound attenuation systems for the mechanical equipment surrounding these spaces. CAM’s project manager and field superintendent successfully coordinated the installation of a myriad of sound attenuation systems that permeated nearly every subcontractor on the project. The studios have sound absorption doors, walls, glass, and floor systems as are found in a professional studio environment. The classrooms, faculty offices and another graphic design studio are located on the second and third floors and each have their own set of special requirements.
Baltimore International College – School of Culinary Arts
The project involved the transformation of a historic, 1970 Baltimore City High School building into a state of the art facility for culinary training. Connected to a historic, though unused, school building, this project, located in Little Italy, at the corner of Pratt Street and Central Avenue, not only adds 32,500 net square feet to the College’s current laboratory floor space, but it also allows students use of the most cutting edge equipment available.
The CMaR design/build delivery method was utilized to meet a very tight budget and an aggressive 11-month design and construction schedule. The entire renovation was completed at a cost of just $85 per square foot.
The exterior of the building received upgrades, including a new window system consisting of thermally broken aluminum framing and insulated glazing, new exterior doors and frames, and an elevator addition at the link to the historic building outside both existing buildings to allow access to the newly renovated, three-story structure. Site work included the addition of a recreation courtyard, which highlighted brick pavers that defined the urban kitchen garden, its foundation, and leisure picnic area.
Interior improvements included the transformation of a portion of the basement parking garage to classrooms and offices for the Shipping/Receiving curriculum; extensive foundation modifications were employed to facilitate new access into the elevator and other common areas.
In total, the project created eight new culinary laboratories, a student dining facility, a greenhouse, administrative offices, executive chef offices, and a student athletic area/auditorium. The mechanical and electrical systems were entirely replaced to provide for the high demands of the new culinary labs and state of the art kitchen facilities.
