Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo



LABORATORIO 4 - MANUFATTI DIPINTI SU SUPPORTO LIGNEO. MANUFATTI SCOLPITI IN LEGNO. ARREDI E STRUTTURE LIGNEE 2 - MODULO 2E LEGNO

FOURTH YEAR 4. Manufacture of paintings on wooden support. Artifacts carved in wood. Furniture and wooden structures 2. Form 2E. Degree course in "Conservazionee Restoration of Cultural Property" DiSBeF (5CFUs - 125 hours) - AA 2015-2016
Laboratorio 4 - Manufatti dipinti su supporto ligneo. Manufatti scolpiti in legno. Arredi e strutture lignee 2 - Modulo 2E Legno

A.Y. Credits
2015/2016 5
Lecturer Email Office hours for students
Fabiano Ferrucci

Assigned to the Degree Course

Giorno Orario Aula

Learning Objectives

Lectures (24 hours):  2ea) Responsibility and role of restorer of cultural heritage in the planning, direction and execution of works. 4 hours.  2EB) Prevention; operations of ordinary and extraordinary maintenance; damage prevention; preparation of maintenance plan of operations; maintenance of showrooms and warehouses: 4 hours. 2ec) Condition reports; control and monitoring of works on display; handling of works; management of museum spaces; museum deposit management: 4 hours. 2ed) Materials and equipment for exhibition containers; Climabox and Climaframe; Using UR. Stabilizers: 4 hours. 2ee) Damage documentation and detection; packaging and transportation; materials and equipment for packaging: 4 hours. 2ef) Illustration of case studies and exemplary restorations. Restoration of works in carved wood: 4 hours.

Laboratory practice lessons (101 hours):  2eg) Cleanup: 30 hours. 2eh) Consolidation: 30 hours. 2ei) Pictorial reintegration: 30 hours. 2el) Treatment against wood-boring insects: 11 hours.

Teaching Material

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

« back Last update: 22/02/16

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