65903 - Fundamentals of rural buildings and spatial planning

Learning outcomes

At the end of the course the student acquires the knowledge of the basic criteria for the design of rural buildings, with particular reference to the functional requirements and building technologies, as well as information relating to the main planning tools for the design of interventions in rural areas. The student is able to identify the relationships between spatial planning and design of construction actions, to define the design process of a rural building, considering all the elements involved in it, until the completion of the preliminary project.

Course contents

Teaching Unit 1 – Spatial Planning (20 hours; Patrizia Tassinari - Module 1)

This Unit includes theoretical lectures and seminars related to the specific themes of spatial planning on the local scale.

Contents:

· From the first theories and conceptions of the landscape to the European Landscape Convention, and its transposition into national legislation, the landscape and the wineries;

· The fundamental laws of the discipline of spatial and urban planning and the tools that regulate the complex transformation of rural areas with a significant reference to the legislative experience of the Emilia Romagna region, at different scales of land government;

Expected results: at the end of the teaching unit the student knows the institutional tools in force, at the regional and local level, and is able to recognize the relationships between wine architecture and landscape.

Teaching Unit 2 – Reading and interpretation of the planning tools (10 hours; Patrizia Tassinari - Module 1)

The Teaching Unit includes workshop activities aimed to critically read and understand the planned scenarios (local and over-local scale) on a study area chosen within the Emilia-Romagna region.

Students (in small teams) will be driven to the critical analysis and graphic illustration of the indications coming from the reading of the planning tools and from the related regulations. The final graphic document will be subject for discussion and review in the class with the teacher.

Expected results: at the end of the teaching unit the student is able to critically read and understand the spatial planning tools at different scales.

Teaching Unit 3 – Agricultural building design criteria (20 hours; Alberto Barbaresi – Module 2)

Contents:

· Actions on the building structure (snow, wind, seismic events);

· The building structure, the systems that compose it, and their mutual relations.

· The structural system: foundations, vertical structures (walls and columns), horizontal elements;

· The building envelope: vertical closures, horizontal closures, vertical linkages, horizontal linkages;

· The building materials: bricks, wood, reinforced concrete, steel for metal carpentry;

· Building design: functional, structural and architectural needs;

· Law requirements in the construction field: types of interventions and building licenses;

· Basic elements of technical drawing, drawing rules and norms in different application fields;

· Practical activities on the critical comprehension and evaluation of rural building blueprints.

Expected results: The student knows the actions on the building structure, the main technical and construction specifications of the major building systems, the main building materials, their physical properties and methods of use in the various construction technologies.

Teaching Unit 4 – Buildings for wine process (10 hours; Alberto Barbaresi – Module 2)

Contents:

· General functional requirements and performance requirements;

· Stages of the production process, fundamentals on the equipment, analysis of the flows of materials, mobile equipment, staff, and visitors;

· Size and environmental requirements of the premises and open spaces;

· Practical activities on wine process and storage simple buildings.

Expected results: The student knows the main functional characteristics of a winery, with hints of the articulation of its interior spaces in relation to the production process needs. Moreover, the student is able to design and draw the functional layout of a winery.

Readings/Bibliography

Lecture notes related to the all teaching units will be prepared by the teachers (the notes will be available on AMS Campus progressively during the course, functionally for the lesson development). Lectures notes prepared by the teachers are a valid base for the exam preparation if combined with lesson notes.

For further details, please refer to the following books:

R. Chiumenti “Costruzioni rurali”, Edagricole, 2004
C. R. Fantone, "Introduzione alla tecnologia delle costruzioni", Alinea, 1998

L. Caleca “Architettura tecnica”, Flaccovio Editore, 2005

F. Oliva, P. Galuzzi, P. Vitillo, ‘Progettazione urbanistica’, Maggioli, 2002

Emilio Sereni, ‘Storia del paesaggio agrario italiano’, Laterza, ed. originale 1961

M. Casamonti, V. Pavan, Cantine architetture. 1990-2005, Federico Motta Editore, 2004

F. Chiorino, A. Bucci, C. Tosco, Cantine secolo 21: architetture e paesaggi del vino, Electa Editore, 2011

Teaching methods

The course unit consists of four teaching units, including lectures accompanied by practical activities, seminars and study visits.

Referring to the Module 1, the Teaching Units 1 and 2 will be developed in an integrated way. The theoretical unit (Teaching Unit 1), consisting of lectures and aided by illustrative case studies, will be preparatory to the practical unit (Teaching Unit 2). The final graphic document, related to the interpretation of planning tools, will include summary graphical draws about planning indications currently valid on the study area, realized by small student teams under the teachers’ supervision.

Referring to the Module 2, the Teaching Units 3 and 4 will be developed in an integrated way and will be preparatory to the editing of a food processing building (winery) project. The project will be set up during the class practical activities. The project will include a preliminary report in order to highlight the design choices referring to regulations and the building sizing referring to the production characteristics. The project will also include a layout scheme to show the functional area locations and work flows.

Assessment methods

This course unit is part of the “Animal Husbandry and Farm Buildings” integrated course, together with the “Livestock Breeding” course unit. Thus, the assessment of the integrated course takes into account jointly the level of knowledge and skills acquired by the student in relation to the contents of both course units. The knowledge and skills provided by this course unit are evaluated as follows. In the final assessment knowledge and skills acquired by the student in relation to each theoretical/practical unit are evaluated.

The evaluation of the Module 1 contents considers the assessment of the final document on the interpretation analysis of planning tools, created under the teachers’ supervision during the Teaching Unit 2, and of its collegial discussion. The assessment will also take into account the evaluation of the knowledge achieved on the theoretical part of the Teaching Unit 1, by means of specific questions singularly posed to each student.

The evaluation of the Module 2 contents considers the assessment of the project created under the teachers’ supervision during the Teaching Unit 4, and of its discussion. The assessment will also take into account the evaluation of the knowledge achieved on the theoretical part of the Teaching Unit 3, by means of specific questions singularly posed to each student.

The overall assessment is made by the Commission taking into account the knowledge and skill level achieved by the student on the contents of all the teaching units. Marks are expressed in thirtieths. Examination dates, times and locations are published on the degree course website. Subscription to exams through the AlmaEsami web application.

Teaching tools

Overhead projector and PC.

Office hours

See the website of Patrizia Tassinari

See the website of Alberto Barbaresi