After successful completion of the course, students are able to divide the “design problem” into independent solvable sub-problems and to develop a solution strategy by using efficient algorithms. Students acquire the ability to analyze the design phases from the simplification point of view and/or from the optimization point of view which derive from self-developed programs. The specific implementation (i.e. programming e.g. in Grasshopper or NetLogo) is not so important, but the development of a storyboard that describes the solution.
The design task deals with overlapping functions in gastronomy (small brewery, café, mini-restaurant) and the development of useful algorithms. Apart from the process of goods receipt, delivery, preparation of meals, distribution, and consumption, additional functions are conceivable: tasting, advice on nutrition, additional use as a rentable office, street sales (think about the closings because of e.g. a pandemic) or to create art.
The design studio "GASTRO +" deals with the examination of typical functions in gastronomy and with the integration of additional usage of rooms of a specific (self-chosen) location (e.g. favorite café or bar). Thinking about (new overlapping) functions require a redesign of the existing space. That means, students have to think about structural changes, but can also deal with the design of furniture if necessary. Consequently, the proposed adaptations (furniture or rearrangement of functions or redesign of spaces) define the final presentation: in any case, architectural representations and the description of an algorithm are required.
Three (virtually) mini field trips are planned to give some inspiration. In one or another way these examples already show the concept of overlapping functions.
The design is divided into the following parts and is determined by algorithmic thinking:
- Finding the right location, analyzing the location, analyzing the functions
- Describing an algorithm that helps during the design process
- Designing the new multifunctional space of the restaurant/cafe/bar
In a first step, the (self-)chosen place is analyzed followed by a functional analysis: thinking about the processes of goods receipt and delivery (food/beverages), the preparation (of food, brewing process), the consumption, and the disposal. From these findings, additional functions are developed: eg including temporal separation or overlapping (bar and brewing process or tasting and office space). A self-developed algorithm should support this process of the finding: It may optimize processes, detect disturbances of processes, evaluate design variants, enable overlapping functions by developing flexible furniture design and built-in components, or it can be used for form-finding. The algorithm should be developed out of the analysis and the additional functions.
