Course Catalogue.

Key Updates Included in the 2020 National Building Code

7 Professional Development Hours

After participating in this course, you will be able to:

  • Have a better understanding of the technical revisions made to the Code, see the new definitions and learn how they impact various areas of the NBC
  • Discover how the reconfiguration of the entire Code has made it easier to use
  • Learn the new Part 2 Large farm buildings
  • Be exposed to the new encapsulated mass timber construction requirements
  • Discover what buildings are permitted to be of combustible construction up to 12 storeys.

Description
In March of 2022, the NRC made numerous revisions to the 2015 version of the NBC (known as the 2020 NBC). This course is not intended to cover every revision but will be of significant use, particularly to those designers responsible for both Part 3 and Part 9 Buildings.

Materials to be covered will include the new Part 2 and many other additions to the 2015 version of the NBC.

The course is highly interactive, so students are required to purchase and bring their copy of the 2020 National Building Code.

Course Outline

  • Division A Part 1 (Compliance)
  • Division B Part 1 (General)
  • Part 2 Farm Buildings
  • Division B Part 3 (3.1.6.) Encapsulated Mass Timber Construction
  • Division B Part 3 (3.2. Building Fire Safety)

Who Should Attend

  • Building officials
  • Building code, Architectural and Engineering Consultants
  • Home Inspectors
  • Designers
  • Developers
  • Individuals who are required to achieve compliance
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Course Rating
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SCHEDULED OFFERINGS

This course is currently scheduled on the following date. Click to learn even more details about this offering.

Online, 10/21/2024

COURSE CREDIT

Almost all of EPIC's courses offer :

  • Continuing Education Units (CEUs) and
  • Professional Development Hours (PDHs)

These course credits will help attendees earn training requirements for their associations or provincial governing bodies.

ON-SITE TRAINING
This course can be customized and delivered to a group at your facility saving time and money.
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