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20. Best Traditional Kitchen (New or Renovated) under 250 sq. ft.

The kitchen size is defined as strictly the functional area of the kitchen.

 

Criteria

Judges will award points for:

• Design and overall appeal

• Functionality of floor plan, creative use of space

• Quality of workmanship and attention to detail

• Environmental considerations (e.g. energy efficiency, water conservation, recycling, etc.)

• Special attributes

The cost per square foot of construction for the kitchen must be identified on entry form.

Requirements

1. Completed Entry Form.

2. Project Statement – In 200 words or less, describe the project and explain how it meets the criteria (bullet form is recommended). Include Energy Efficiency Rating (e.g. Built Green level, Energuide or Energy Star rating, etc.) if applicable.

3. CD, DVD or USB flash drive with six digital images of the following:

– one image showing integration of kitchen with great/dining room;

– five images of your choice.

**If a renovation, two extra “Before” images may be included, for a total of eight images. Images must be clearly named and numbered “Before” and “After”.

4. On same CD, DVD or USB, save one hi-resolution (300 dpi) image.

One 8” x 10” colour photo print.

**If renovation: one 5” x 7” (before) and one 8” x 10” (after) colour photo print, of the same area.

5. One copy of kitchen layout on 8 ½” x 11” plain paper. (Before and after if applicable.)

6.  Release Form (if not primary builder/developer).

 

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