Within the scope of the course, students determine the possibilities and limitations of the design area through environmental analysis. They make theoretical knowledge and sample research about the food and beverage environment which is the subject of study. They create the need program required by the food and beverage function. By examining world cuisines, presentation techniques, cultural food and beverage differences; they determine customer, kitchen and presentation requirements. They create the design idea (concept) in the light of this data. They reflect the design idea to the physical environment with form, material, color, texture and furniture applications. They develop their ideas with the help of scale drawings and models. They design functional kitchen solutions and efficient circulation areas. They consider mechanical and lighting systems. They present their food and beverage solutions with 1/50 and 1/20 architectural drawings, perspectives and models. They elaborate with 1/10 and 1/5 scale drawings.
