A NEW 12 MONTH MASTER COURSE FOR YOUNG DESIGNERS & LOVERS
DESIGN Food in this new course is understood as a social element that can drive within a broader context the relationship between citizens and urban space, consumers and city, design and business. OPENING OCTOBER 2014 LYON
WHY DESIGN? The aim of this Master in Food Design is to offer all students interested in culinary art and design topics to join a unique course and extend their knowledge with a project-based year. This course consists in a twelve month international master taught in english, which includes experimental workshops as well as professional projets and classes. For that purpose, we gathered the knowhow and the experience of Chefs, Designers, Artists, Foodstylists, Writers so as to explore Food, Gastronomy, Design & Art in a handson approach within Ecoles de Condé and established partners.
DESIGN THINKING + ING Innovation in the food industry is often characterized by small incremental improvements and lots of failures. Firms often focus on utilitarian features, such as convenience and nutrition facts, and they instead disregard that food is part of a larger user experience that directly connects to people s culture, life, and psychological as well as physical well-being. Design can bring to the food industry the ability to create breakthrough products and services that people do not simply eat for utilitarian reason, but that rather they will love and become passionate for. Food products and services that are more meaningful and that make people passionate. It is reasonable to hypothesize big changes in the food system for the very near future: food habits, cultural practices, sustainable use of resources, demographic changes, social styles, technological innovation, ethical issues, all this concurs to transforming food rules already in the present time.
INTRODUCTION & SUB-DICIPLINES WORKSHOP 1 Design about Food Design with Food Design For Food Food space design Food product design Eating Design By Francesca Zampollo PhD London College
NOT JUST ANOTHER MASTERCLASS WORKSHOP 2 On meeting Pierre Gagnaire he immediately made clear that he wouldn t go for just another typical workshop He will be given carte blanche for a meeting on «atmospheric design» with students. Unique opportunity to share with and learn from a legendary wizard of Cuisine and innovation. Possibly Climax of this year! RULES OF THE GAME «I don t want the time spent with students to be just a one-way system, type of distant guru and silent admirers, I am only interested in a dialogue, my craft against theirs, not against as opposed to, more a complement in fact. I am curious and look forward to it. «
BLOGGING VS SNAPPING WORKSHOP 3 With Yann Siliec, architect and Fooding.com writer. This workshop isn t about listing advice for good food pics on instagram or about pointing out good and bad practises within the field. Like it or not, every foodie has turned into a budding writer-meet-photographer, a new new playing field has open. Only a fad or a lasting appetite for creativity?
IS SPOON JUST A SPOON? WORKSHOP 4 Danish Designer James Stoklund on new eating habits and tools. Hands-on approach to explore and come up with fresh concepts.
STUDIO MIIT+GEEK N WORKSHOP 5 Stephanie Iguna (Geek and Food) and Lea Bougeault (Miit Studio) will run a workshop in association with a food brand and a Chef. The students, confronted with a food design issue, will have to innovate using the brand s products. The most innovative & relevant ideas will be shot by the students supervised by a specialist so as to come up with the most professional result. Aoste / N. Villon
ODILE DECQ WORKSHOP 6 - ARCHITECTURE WITH A TWIST. Odile Decq, the acclaimed architect will run a workshop based on interior design for restaurants but we can presume her unorthodox views will lead students to unleash their creativity!
WINE WILD WORLD WORKSHOP 7 A Master of Wine and award-winning journalist, Tim Atkin has been teaching, tasting and writing about wine for more than 25 years. Tim appears on BBC1 s Saturday Kitchen and writes for The World of Fine Wine, The Economist. He is the co-chairman of the International Wine Challenge, the world s most rigorously judged blind tasting competition, and has won over 20 journalism awards. Students will benefit from Tim s knowledge and experience, but also his sense of humour and love of teaching.
DELPHINE HUGUET WORKSHOP 8 Artist and Food designer ( Montreal ) The taste of forms: 2 ingredients / 1 story translated by design / 1 manufacturing tools to the Chef. Through this workshop, students will experience new ingredients (Boudin and raspberry - and garlic almond - chicken and rose), tell a story by their design and confront the problems of producing at a professional level.
ISABELLE MAJOU WORKSHOP 9 Food from education to culture, how to introduce unknown food and convince in supermarket? A main course (traditional dish or snack) : content, container, communication. 3 days to observe context, research, analyse, understand, choose a commitment, create and find a solution.
KATSUMI ISHIDA WORKSHOP 10 In this workshop student s vision of Cuisine will be swept away by stormy and fabulous Japanese Chef Katsumi Ishida. One of the most versatile and talented culinary artist. One day, One meal. From Market to Table. N. Villon
SEBASTIEN BOUILLET WORKSHOP 11 Nomadic and Sweet workshop with Maitre Chocolatier et Patissier Sebastien Bouillet ( Lyon- Tokyo) multiple awards for his creations and boutique design. A feast for the eyes and a treat for students in Mr Bouillet s own Gateau école Contre Jour
WORKSHOPS & MASTERCLASSES WORKSHOPS WEEKLY CLASSES WORKSHOP 1 Introduction to Food Design Dr Francesca Zampollo London College 21h WORKSHOP 2 Not just another Masterclass Pierre Gagnaire 2h30 WORKSHOP 3 Food blogging 21h WORKSHOP 4 Is spoon just a spoon? James Stoklund designer 21h WORKSHOP 5 Case study Miit / Food n Geek Studios 28h WORKSHOP 6 Architecture with a twist Odile Decq 14h WORKSHOP 7 Wine wild world Tim Atkin MW 14h WORKSHOP 8 Taste of forms Delphine Huguet Food Artist. Montreal 21h WORKSHOP 9 From education to Culture. New food Isabelle Majou Designer. 21h WORKSHOP 10 Japanese / Lyonnaise. Two cuisines. One Chef Katsumi Ishida 8h WORKSHOP 11 Nomadic and Sweet Sebastien Bouillet 8h duration may vary CONTENT HOURS CREDITS QUALITY, HEALTH AND SAFETY STANDARD. INTELLECTUAL PROPERTY. 12h 1,5 MARKETING AND COMMUNICATION 24h 3 PROJECT MANAGEMENT 24h 1,5 CONDITIONING AND PACKAGING 48h 3 COOKING PRODUCT DESIGN TRENDS AND HISTORY 12h 3 HISTORY OF /COOKING 12h 3 SEMIOLOGY AND ANTHROPOLOGY OF AND HABITS. 24h 3 AND SCIENCE 24h 3 SKETCHING, ILLUSTRATION 48h 3 CULINARY PHOTOGRAPHY 24h 3 GRAPHIC DESIGN, TYPOGRAPHY 24h 3 APPLIED CAD 48h 3 TORINO EVENT/ IAAD WORKSHOP. 35h INTERNSHIP 16/20 weeks 6