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Designing, Part 5 (курсовий проект)
Major: Design
Code of Subject: 6.022.00.O.57
Credits: 3
Department: Design and Architecture Fundamentals
Lecturer: docent. Lysenko Olga, docent. Frankiv Roman, docent. Milchevych Sergiy, sr. Lecturer Kvasnytsya Roxolana, sr. lecturer Shtets Victor, assist. Dubova Marianna.
Semester: 7 семестр
Mode of Study: денна
Learning outcomes:
• be able to explore the raw materials to the design and work with counterparts.
• learn practical skills create icons, logos and corporate identity elements.
• learn practical skills and modeling of three-dimensional space and linking it with specificity.
• be able to create convenient and informative materials that demonstrate the nature and scope of the project executed.
• master the skills impartial evaluation of own and competing projects and the relevant terminology and conceptual apparatus.
Mode of delivery (classroom, distance learning): classroom
• learn practical skills create icons, logos and corporate identity elements.
• learn practical skills and modeling of three-dimensional space and linking it with specificity.
• be able to create convenient and informative materials that demonstrate the nature and scope of the project executed.
• master the skills impartial evaluation of own and competing projects and the relevant terminology and conceptual apparatus.
Mode of delivery (classroom, distance learning): classroom
Required prior and related subjects:
Prerequisites :
Composition,
Engineering graphics
Project schedule
Design History, Part 1
Design History, Part 2
Design, Part 1
Design, Part 2
Design, part 3
Design, Part 4
Corequisites:
Composition,
Engineering graphics
Project schedule
Design History, Part 1
Design History, Part 2
Design, Part 1
Design, Part 2
Design, part 3
Design, Part 4
Corequisites:
Summary of the subject:
Development of three-dimensional solution themed restaurant interior with elements of the equipment.
Recommended Books:
1. Fischer Joachim. Cafe & Restaurant Design - teNeues Publishing Group, Te Neues Publishing Company, 2005. – 400 p.
2. Susan J.Slotkis. Foundation of interior design. London, Laurence King Publishing Ltd. 2006
3. Cristina del Valle. New Bars & Restaurants. - Harper Design International, 2004. - 329 p.
4. Narelle Yabuka, Kelley Chang. Hip Entertaining: Bars & ResTaurants. - Rockport, 2005. - 192 p.
2. Susan J.Slotkis. Foundation of interior design. London, Laurence King Publishing Ltd. 2006
3. Cristina del Valle. New Bars & Restaurants. - Harper Design International, 2004. - 329 p.
4. Narelle Yabuka, Kelley Chang. Hip Entertaining: Bars & ResTaurants. - Rockport, 2005. - 192 p.
Assessment methods and criteria:
• Current control and tasks (30%)
• Final course project (70%)
• Final course project (70%)