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Transcript: Or, how to produce a handsome-looking high quality set of drawings using BIM processes and tools Rendered Images Fiddling around The IG BIM Wiki LOD 200 Full system pressure loss analysis Estimate critical path 100% DD Modeling Resources Tagging equipment Manage client expectations with this! Lean on our LOD matrix Hiding stuff BIM Execution Plan At the beginning of a project, you shouldn't be modeling a lot (you should be modeling appropriately). There is no reason that your drawings shouldn't look awesome and handsome from week 2 of starting your project. Sparse, maybe, but they should never look terrible. Conceptual massing (fingers crossed for 2014, they've almost got it!) (i.e. how much pipe & duct, how many VAV boxes, etc) NOT EQUIVALENT! LOD 100 Making sections, 3D views, enlarged plans LOD 300 Using lines to represent 3D objects Drawing ducts Manage the model development Sun Path Animations LOD 500 "Modeling to an appropriate level of development is not a trivial skill and it requires conscious modeling and experience and skill on the part of your modeling staff. But just as important is your vigilance as a PM. You need to keep a sharp eye on the work being done in the model and make sure that it isn't evolving too much detail too quickly. Not only do you need to make sure your modeling folks aren't getting overzealous, you need to manage the expectations of the architect and clients because they will push you for more and more detail" Size pipe & duct automatically Adjusting lineweights LOD 400 "BIM is not a thing or a type of software but a human activity that ultimately involves broad process changes in construction." ~The BIM Handbook, Chuck Eastman et al. Export to Energy Anlaysis Programs Material takeoffs Placing Air Handlers (never in IG's scope) Bring someone who knows Revit. Insist on the latest version of Revit (2013, soon to be 2014). Review the kickoff checklist with your BIM Coordinator. level of development BIM Model Quality Control (but we don't use this funcitonality now. Ask Neil about that.) What Can't Revit Do? Shop drawings / FM model AIA Document E202 Unpacking The "Myth" of Frontloaded Design Managing BIM Projects What Can Revit Do? Sheet layout Foundation is everything. Start it right. Drawing Presentation Work (generally in IG's scope) BIM (but Navisworks is better for clashing exercises) Basic clash detection Regular scheduled model QC Shop Drawings LOD BIM Kickoff Meeting Adding sheet notes CAD:BIM Adjusting visibility settings Annotating pipes and ducts building information modeling "...describes the level of completeness to which a Model Element is developed." (not detail!) hand drafting:CAD Drawing pipe 100% CD First and most importantly, you must understand the fundamental difference between modeling, presentation work, and drawing. Design Work vs. Detailing Work Creating 3D + i objects to represent physical objects. Setting crop regions

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Transcript: Chocolate Gingerbread Bundt Cake The Chocolate Chip Cookie makes approximately 3 dozen 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature 3/4 cup dark brown sugar 1/4 cup sugar 1 large egg, at room temperature 2 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/4 cup semi-sweet chocolate chips Directions: Line an ungreased cookie sheet with parchment paper or silpat. Set aside. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky. Chill for at least 30 minutes. Preheat oven to 350F. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. *Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. makes 10 servings 1/2 cup canola or vegetable oil 1/2 cup unsweetened cocoa powder, plus more for dusting 1/2 cup dark molasses 3/4 cup dark brown sugar 2 large eggs 1/4 cup whole milk or cream 1 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon coarse salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg Cream Cheese Frosting by © Sallys Baking Addiction 1/4 cup butter, softened to room temperature 4 oz. cream cheese, softened to room temperature 2-3 cups confectioners (powdered) sugar 2-4 Tablespoons milk 1 teaspoon vanilla extract chocolate sauce, for drizzling (optional) Preheat oven to 325F. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside. Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside. Sift together flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture until just combined. There will be lumps remaining. Pour batter into prepared pan and bake for about 30 minutes until cake is pulling away from the sides and a toothpick inserted in the middle comes out clean. Allow cake to cool completely in the pan on a wire rack. As the cake cools, make your frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar. Add the vanilla and the milk, 1 tablespoon at a time until you’ve reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting. Invert cake and unmold onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional). *Cake remains fresh for up to 4 days stored in the refrigerator. THE chocolate chip cookie. Holiday Confetti Cake Batter Cookies makes about 28-30 cookies 1 box vanilla/white cake mix (like Duncan Hines) 1 teaspoon baking powder 2 large eggs 1/3 cup vegetable/canola oil 1/2 teaspoon vanilla extract 1 cup sprinkles Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside. In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by overstirring the sprinkles. Drop rounded 1-inch balls of dough onto prepared baking sheet. Make sure the balls of dough are taller than they are wide. See here for more details. Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week

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