This course aims to work on service design tools applied to the construction of concepts, symbolic articulations, spatial dynamics and the creation of dishes and menus for gastronomic establishments, based on field research into the artistic and food cultural context found in Florence. The aim is to work with concepts of service design, artistic movements, field research and creative processes applied to gastronomy, with the aim of developing students’ skills of innovation and symbolic articulation.

Incluso no investimento: aulas do curso + disciplina bônus “Italian History and Culture”; hospedagem com café da manhã em quarto duplo; entradas e deslocamento para as visitas técnicas; seguro-saúde.