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, to develop students’ innovation and symbolic articulation skills.
INCLUDED:
- PUCPR subject
- Italian History and Culture course
- Accommodation with breakfast in a double room (two single beds) + 6 dinners
- Health insurance
- Entrance fees and transportation for technical visits Health insurance
- PUCPR Certificate
