Current Exhibition:
Year End Show
2020



For our inaugural online exhibition, the Ryerson Department of Architectural Science is showcasing our 2020 Year End Show, featuring our best student work. At DAS, we encourage students to test boundaries, explore new possibilities, and apply their skill to prevailing issues present within their evolving surroundings. This annual exhibition presents the culmination of the 2019-2020 academic term, showcasing the impressive and cutting-edge works of our top students in all four years of study and at the graduate level.



ONLINE CATALOGUE
YEAR 1
        Communications Studio: ASC 101
        City Stories: ASC 201
YEAR 2
        Design Studio II: ASC 301
        Design Studio III: ASC 401
YEAR 3
        Integration Studio I: ASC 520
        Integration Studio II: ASC 620
YEAR 4


        Architecture Studio: ARC 720
        Architecture Studio: ARC 820

        Building Science Studio I: BSC 720
        Building Science Studio II: BSC 820


MArch
        Studio in Critical Practice: AR8101
        Seminar in Critical Practice: AR8102
        Studio in Collaborative Practice: AR8103
MBSc & MASc

        Building Design Seminar/Studio: BL8104


EMMA CHUDOBA
Winery

The winery was designed with the intention of unifying the form with the site. This was achieved through framing the axis that allows the entire site to be viewed at once, between the two wings of the winery. This was achieved by dividing the public spaces from the production and administrative areas, with a reception area below grade where visitors enter. This clear axis running North to South allows the northern portion of the site to be viewed through the parting in the trees. The entrance is set below grade to allow visitors to experience this moment when they reach this outdoor central core area, without the obstruction of glazing or structure. To lighten this outdoor space, set between two large walls, a series of skylights connect the wings and provide visitors a glimpse into the fermentation area. The production and administrative areas are separated from the public, except during tours, allowing the production to proceed without disruptions. Due to the gravity-fed production, the organization of the three main production stages are housed at different levels allowing the product to flow seamlessly throughout the building.

This organization allows the structure to have a low horizontal profile as to not interfere with the surrounding site views and elements. This staggered effect allows the elimination of pumps and for a more sustainable production strategy. The materiality of the building utilizes natural stone and wood, wood also composing the structural members, and concrete for the barrel cellar. The concrete acts as a thermal mass regulating indoor temperatures, providing ideal conditions during the aging process. The stone found below grade on the façade of the entrance allows for solar heat gains during the day, releasing it throughout the night, where it can absorb the cool temperature for the proceeding day. The louvres found on the perimeter glazing control direct sunlight into the building, reducing the need for active systems such as air conditioning. Overall, the design allows the visitors to observe the winemaking process, unify site elements with the overall form of the building as well as utilize sustainability planning through passive strategies.