Postgraduate in Design of Bars and Restaurants
Postgraduate Diploma in Design of Bars and Restaurants, degree awarded by Pompeu Fabra University (UPF) and ELISAVA Barcelona School of Design and Engineering.
From September to February.
Monday, Tuesday and Thursday from 5 p.m. to 9.15 p.m.
Year 2019-2020: 5,270 € (plus 400 € in concept of registration fee).
• University degree or university graduate degree.
• Professionals with experience in the fields related to the master.
• Basic training in 3D and interior design softwares.
• High level of Spanish and English.
• Academic and professional resume.
• Motivation letter.
The interior design of restaurants is not an easy speciality. For its special features, based on the close relationship between production and consumption aiming to achieve the well-being of the consumer and the perception of a unique experience, the restaurant business requires a specific training, and it justifies this teaching proposal.
The Postgraduate Diploma in Design of Bars and Restaurant is a specialized course aimed to teach interior design professionals in relation with gastronomy, and it deals with the special casuistry of this dynamic and booming sector. It trains people to provide answers and to make proposals to different clients, betting on a tangible and intangible plus to business expectation, from students’ solid knowledge about this sector.
This subspecialisation of interior design is a new teaching proposal, and it is motivated by the real situation of the interior design sector, which is becoming more and more diversified and exigent.
This course innovates the current teaching dynamics, and adds disciplinary didactics in design, given that the project maker is generally involved in solving the needs of both promoter client, and, possibly (sometimes simultaneously), the local’s chef or barman. It is then necessary to have a capacity which includes the perspective of the hostelry sector, a sector that will functionally command the premises.
This approach was practically irrelevant until quite recently; bars and restaurants were generally designed according to the creative taste of the project-maker, who didn’t get involved in service places such as the kitchen. Nowadays the designer has to participate in all the space integrally, and he/she also has to take part in an interdisciplinary work team that begins with the representative of the product offered. It is not about losing freedom, but also about dealing with it, according to the inputs of the manager, and to extend and improve the functional and formal results for the final client.
This course is also an excellent complement for any interior designer or interior architect, not only will he/she work in the restaurant business, but this designer should also be capable to apply the acquired knowledge in kitchens and dining-rooms of family homes. Many of the aspects mentioned are transportable from the restaurant business to the domestic field. In fact, restaurants and bars are the extension of a public area of our most private dreams, and alternative domestic areas; aren’t they?
MODULE 1: HISTORY AND REFERENTS
Subject 1: Historical Context
Basic notions about the origin of restaurants and bars, and their evolution over time. Specific analysis of the bars and restaurants in Barcelona/Catalonia/Spain since the 80’s as a unique phenomenon.
Individual work: The bar as a dive in literature, painting and cinema. Global acknowledgement of a model and creation of an image as a synthetic expression of a bar story.
Subject 2: Referents
Most common current typologies. Recent international trends. Schematic map of the sector. Revision of the recent editions of the Restaurant & Bar Design Awards.
Teamwork: To design of a pop-up bar for ephemeral uses at ELISAVA.
The evaluation of this module will be based on the individual work and the teamwork.
MODULE 2: CONCEPT DESIGN
Subject 1: Analysis
Analysis of the assignment. Relationship with the client and the kind of business. The main interlocutor: the chef, the barman. Analysis of the location, kind of food, economic status, kind of operative, capacity and space. Competition. Innovation opportunities. Current applicable legislation.
Subject 2: Concept
Search for the motif (Concept History) surrounding the project in all its aspects. Inspiring motifs, brainstorming, themes. Analysis of the existing proposals and the most used typologies in this field. Environmental perspective, applied ecodesign.
Teamwork: Projectual exercise: Proposal of an innovative restaurant according to the concept, in a concrete place.
The evaluation of this module will be based on the individual work.
MODULE 3: TECHNICAL REQUIREMENTS
Subject 1: Implementation
Analysis and development of the different parts of a restoration project. Plant distribution, accessibility, client flow, services and merchandises. Zones: dining room area, kitchen area, office, changing room, box and service areas, toilets, storage area, rubbish, etc.
Subject 2: Systems
Incorporation of the systems. Electrical systems. Sanitation and scrapping. Smoke extraction. Air conditioner and air renovation. Musical systems. Service place systems. Cameras. Alarm. Home automation. Maintenance forecast.
Subject 3: Work visit
Monitoring of the building and in situ decision-making. Work details, modifications. End of the work. Improving usability.
Teamwork: Workshop focused on carrying out a beach bar at La Barcelona with its terrace.
The evaluation of this module will be based on the teamwork.
MODULE 4: FURNITURE AND CANAL CONTRACT EQUIPMENT
Subject 1: Furniture
Selection of contract furniture and customisation. Own furniture design.
Subject 2: Equipment and Decoration
FF&E (Furniture, Fixtures and Equipment). Selection and integration of light in the lighting project. Selection or integration of the wall covering and the elements of the table. Decoration elements. Assignment or selection and integration of artistic works. Integration of sign posts and sign boards.
The evaluation of this module will be incorporated in the evaluation of the final Project. Façade design with sign boards. Application of the corporate image.
Subject 3: Materials
Case Study and teamwork
Individual work: Building details. Section of the bar counter.
The evaluation of this module will be based on the individual work and on the application of its contents at the final project. The teachers of this module will complement the classes about the project.
MODULE 5: FINAL PROJECT
During the first session students will be asked to carry out the development of a restaurant business project in a real establishment of Barcelona. Students will be assigned a concrete gastronomic typology to be developed in their project: an author restaurant (creative cuisine), a typical Catalan hand-made food restaurant or an ecological fast-food restaurant of quality. The premises will have to be fully resolved. The project will be developed simultaneously with the sessions of the modules 1 to 5 in order to interrelate the teaching progress with the assignment practice.
This course aims to train professionals in design for the restaurant sector in its broadest sense.
To achieve a fruitful interaction between professionals and other actors participating in the gastronomic business.
To understand the promoters’ needs, and the staff’s dynamics (cookers, barmen, waiters, restaurant staff, etc.) and, of course, the client’s wishes.
To achieve a creative formation in order to fulfil the assignments from a solid conceptual perspective that has a thread with the following technical development of the project.
To provide wide knowledge in kitchen’s technical sector, as well as in canal Contract, building elements, furniture and lights specialised in dining rooms and bar zones.
To acquire basic knowledge and criteria about technical system and installations involved in this kind of equipments: air conditioning, smoke evacuation, fire prevention and other services, paying special attention to light, soundproofing and acoustic control.
To know how to solve new interior projects, for instance, those consisting in a global or partial redesign of the establishment. The ratio of remodelling new kind of establishments is usually high (every 10 years), both when they still work well -to achieve optimizations and maintenances- and when they are redesigned and they look for new formulas for success.
To deeply understand the casuistry of the restaurant sector in all its modalities: restaurants in different categories –from luxury to daily menu establishments-, dining rooms, different kinds of bars, fast-food, bar counters, food corners, fast-food courts, food markets, tasting stores, snacks bar, permanent or mobile establishments, terraces, etc. This course carries out an analysis not only from the point of view of the architectonical and design requirements, but also from a functional point of view (cookers, head waiters) and from property, according to the different kinds of use selected.
To acquire first-hand knowledge about different gastronomic projects, with real life experiences that study all factors implied. To establish the confidence in the project capacity, analyzing real situations and simulating a true project down to the smallest detail.
To become familiar with a real project and to be capable of carrying it out in all contexts and countries, from the comprehension of the tense relationship between local and global things.
- Ability to generate innovative and creative proposals within the scope of the programme.
- Analysing skills in order to do documentary research on the specific field of this study program.
- Understanding of the business casuistry of the sector at the present time.
- Ability to assess a professional order of the sector in any of its typologies and recognize the real needs of the client.
- Command of the entire creative process from the conceptualization to the execution of the project and its perceptive maintenance.
- Resolve the integration of all the technical facilities and equipment that converge in the project.
- Control of the various disciplines involved, such as furniture, applied graphics, lighting, etc.
- Good resolution in the public expression of ideas and own projects.
- Knowledge of the work and execution phases of a professional project in the corporate interior design field.
- Command of the relationship with the agents involved in the project.
- Aptitude for teamwork.
Management and teaching staff