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Online Course Tapas. Spanish Design for Food

Basic data

Duration

5th September to 14th November 2016 (50h)

Price

550€. Bold members of Elisava Alumni will enjoy a 15% reduction.

Language

Spanish

Aimed at

To any student interested in the fusion between design and gastronomy.

Modality

Online

Direction

Josep Puig and Martín Azúa

Course Overview

 

For thousands of years, humanity has evolved its uses and habits, creating tools and mechanisms that facilitated the different tasks and activities that the human being had to make every day in all fields.

This evolution has also occurred when it comes to eating: a mere act of survival that has evolved towards becoming a pleasure and a social activity; something very simple that is nowadays peculiar and complex for the great diversity of disciplines and areas that covers.

 

Bread and Love. Curso online 'Tapas. Spanish Design for Food'.

 

In Spain, design and gastronomy are two creative disciplines that have been growing and evolving in a remarkably well throughout the last years and it has placed this country in the most prominent positions of the international scene. A growth and evolution that has provided the design with the capacity of becoming fused with other disciplines and contributing to a common development.

A design seated on the strong foundations of a valuable imaginative tradition that has applied great doses of ingenuity to transform gastronomy into an avant-grade discipline in full swing.

 

Food Line. Curso online 'Tapas. Spanish Design for Food'.

 

Without doubt, the pairing design and gastronomy are a representative value to the Spanish culture, a pleasure and comfort symbol that at the same time is a great economical and commercial incentive.  

Learning aims

Chart of competences

Resources, tools and used teaching materials

Programme

 

 

MODULE 1: INTRODUCTION TO DESIGN APPLIED TO GASTRONOMY

UNIT 1 | CONCEPT OF DESIGN. DESIGN FOCUSED ON THE USER

  1. What is design?
  2. A current vision of design.
  3. A design process in four steps.

UNIT 2 | DESIGN AND GASTRONOMY FUSION

  1. Design in the kitchen and food. A successful case: Ferrán Adrià and elbulli.
  2. Design in gastronomic spaces: restaurants.

 

MÓDULO 2: SPANISH DESIGN FOR FOOD

UNIT 1 | GASTRONOMIC CULTURE AND TRADITION

  1. Eating culture.
  2. Evolution of the cuisine and table culture.

UNIT 2 | THE LAB: DESIGN IN THE KITCHEN

  1. The space.
  2. Elements for food preparation.
  3. Design examples in the kitchen.

UNIT 3 | TEST WORKSHOP: DESIGN ON THE TABLE

  1. Design on the table.
  2. Design examples on the table.

UNIT 4 | THE FINAL PRODUCT: DESIGN FOR FOOD

  1. Design for food.
  2. The “tapa”: Spanish “Fast-Good”.
  3. Design in food examples.

 

MODULE 3: COURSE’S FINAL PROJECT

(Transversal from module 1 - unit 1 to complete the 60-day course)

Evaluation System

  • Module 1 represents the 15 % of the final mark of the course. The Module 1 mark comes of the arithmetic mean of the qualifications obtained in the module activities.
  • Module 2 represents the 25 % of the final mark of the course. The Module 2 mark comes of the arithmetic mean of the qualifications obtained in the module activities.
  • Module 3 represents the 60 % of the final mark of the course and comes of the qualification obtained in the CFP.

Teaching staff

Josep Puig and Martín Azúa

Information inquiry