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WELL WELL-AP Exam Syllabus Topics:

WELL Accredited Professional (WELL AP) Sample Questions:

1. The space layout plan of a Commercial project has been provided to the design team for comment. The plan shows a combination of open plan offices, breakrooms, circulation, a kitchen and a nap room. Which of the following aspects of the layout should the WELL AP highlight to the architect as presenting a potential acoustic issue?

A) There is too much internal glazing in the circulation zone to provide the required minimum sound reducing surface area required
B) The breakrooms are too big and the reverberation time criteria will be difficult to achieve
C) The kitchen is adjacent to the nap room, which will require enhanced sound insulation between them to avoid noise disturbance
D) The workstations within the open plan office are too close together and employees will be disturbed from adjacent conversations

2. Occupants of an office have reported that the drinking water is cloudy in appearance. What should the water be tested for?

A) Turbidity
B) Chlorine
C) pH
D) Copper

3. The WELL Building Standard™ (WELL™) requires a project team to limit the use of pesticides to those with which Hazard Tier ranking?

A) Tier 2
B) Tier 1
C) Tier 3
D) Tier 4

4. To contribute to Feature A11: Source Separation, which of the following rooms is most likely to require exhaust fans such that the return air is vented outdoors and not recirculated?

A) Conference rooms
B) Activity room
C) Copy rooms
D) Lactation room

5. A new employee indicates to the human resources department of a project undergoing WELL Certification that they have a peanut allergy. Due to their role, the employee is required to attend catered meetings within the office for prospective clients. The project is trying to update their catering policy to accommodate the employee's health condition. Which of the following strategies should the WELL AP suggest to meet Feature N09 Special Diets?

A) Ensure that catered meals include signage indicating any common food allergens
B) Disallow any catered meals within the office
C) Disallow nut-based products for all employees
D) Require that the employees with food allergies place their own catering order

Solutions: