User Centered Space Design (5cr)

Evaluation scale

1-5

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

Location and time

SCHEDULED ONLINE STUDY

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

To be announced at the beginning of the course

Teaching methods

Scheduled onlinen study:

The study is conducted online in the Moodle learning environment.
The study requires participation in scheduled online teaching.
The recordings of the teaching sessions are available for later viewing in Moodle.
The study requires independent work and scheduling.

Employer connections

Working life-oriented development project

Completion alternatives

Identification of prior learning and studification

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge. The student's total work volume is 135 hours, of which 115 hours of independent studies and online sudies 20 h.

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.