Study Guide

Objective

Student is able to define and interpret principles of restaurant construction, function and interior design. Student is to able separate different phases of functional design in a project and can distinguish the differences and similarities in design between restaurant’s dining area and kitchen. Student can explain the meaning of interior design as an integral part of creating company’s image and marketing communication. Student can design user centered restaurant with suitable spaces, workstations, appliances based on offered products and services. Student gets acquainted with visual expression and esthetics through practical assignment and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant

Content

Design and construction process of professional kitchen
Functional design of professional kitchen
Rules and regulations affecting restaurant construction process
Representing concept in restaurant dining area
Esthetics and functionality of restaurant dining area
HVAC design, equipment and furniture procurement, IT systems
Layout planning of professional kitchen and dining area

Materials

To be announced at the beginning of the course

Teaching methods

Lectures and working life-oriented development project 5 ects

Employer connections

Working life-oriented development project

Completion alternatives

Identification of prior learning and studification

Student workload

The student's total work volume is 135 hours, of which 102 hours of independent studies, 33 hours of hybrid education

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student is able to define principles of restaurant construction, function and interior design. Student is to able separate different phases of functional design in a project and can distinguish the differences and similarities in design between restaurant’s dining area and kitchen. Student can explain the meaning of interior design as an integral part of creating company’s image and marketing communication. Student can design user centered restaurant with suitable spaces, workstations, appliances based on offered products and services. Student recognizes the importance of visual expression and esthetics through practical assignment.

Assessment criteria, good (3)

Student is able to define and interpret principles of restaurant construction, function and interior design. Student is to able separate different phases of functional design in a project and can distinguish the differences and similarities in design between restaurant’s dining area and kitchen. Student can explain the meaning of interior design as an integral part of creating company’s image and marketing communication. Student can design user centered restaurant with suitable spaces, workstations, appliances based on offered products and services. Student recognizes the importance of visual expression and esthetics through practical assignment.

Assessment criteria, excellent (5)

Student is able to define and interpret principles of restaurant construction, function and interior design. Student is to able separate different phases of functional design in a project and can distinguish the differences and similarities in design between restaurant’s dining area and kitchen. Student can explain the meaning of interior design as an integral part of creating company’s image and marketing communication. Student can design user centered restaurant with suitable spaces, workstations, appliances based on offered products and services. Student gets acquainted with visual expression and esthetics through practical assignment and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant.

Assessment methods and criteria

Development project and active participation