Elkay Course Description: This course takes an in-depth look at the latest design considerations for the home. From sustainable choices to new trends, this course touches on many options to consider when building a new home or even making smart updates to an existing home, starting with the home’s core: the kitchen.
Choosing a sink for kitchen installations can be overwhelming with the array of choices in today’s marketplace. To facilitate the selection process, this course provides an overview of the different sink materials and sink configurations utilized in residential applications with a focus on how the style, functionality and material durability of the sink should stand up to whatever life dishes out.
This course addresses the details of sink material options in order to create innovative designs when including them in the kitchen. Design insights on faucets and countertops as well as the details of integrating and specifying sink systems will be highlighted. This course also looks beyond the kitchen sink by discussing other design considerations such as home water drinking solutions.
Sloan Course Description: This course reviews restroom design trends for commercial buildings by focusing on sink/lavatory system technology and the sustainability and accessibility trends surrounding them. The program will discuss the expanding role architects and designers play in accessible designs – striking a balance between hand washing needs and design flexibility. The program compares a variety of sink/lavatory systems and corresponding components. It discusses how each component can enhance the sustainably of hand washing functions while still providing style within a space. Additionally, the course will cover appropriate ADA, LEED, and Wellness design criteria.
Between the courses, there will be a lunch and demonstration done by Chef Nicholas Saxon from Braddock's Rebellion in Downtown Pittsburgh. The menu will be as follows:
Iceberg Wedge Salad - Smoked bacon, Blue Cheese, Cherry tomatoes & Buttermilk Ranch Italian Marinated Cucumbers, Tomatoes & Red Onion Salad with Roasted Garlic & Oregano
Fresh Baked Deli Rings: Smoked Turkey BLT With Herb Aioli , Roast Beef, Maui Onions, Havarti & Horseradish Cream, Bavarian Ham, Romaine Lettuce & Dijon Mustard Crème Fraiche
Kettle Style Mesquite Chips
Kettle Style Sea Salted Chips
Double Fudge Brownies & Chocolate Cookies
Chef will demonstrate how to marinate and pan sear the best cut of meat.