İMÇ302

Design Studio IV

.Students are expected to analyze the possibilities and limits of the designated areas and determine the current situation with sketches and models. They should determine the spatial and functional requirements by conducting in-depth research on the design problem (the user profile may consist of people from many different cultures and environments, from all age groups and from all individuals with different physical characteristics, depending on the gastronomic choices and variety of the designed restaurant). A design concept should be created based on the context, space characteristics, scenario, workflow and requirements, and developed with sketches, models and 3D programs. The design idea should be created by considering spatial functions, environment and user relations with form, material, color, texture and furniture applications. Interior solutions for the restaurant should be prepared for the final presentation with 1/100, 1/50, 1/20, 1/10 and 1/5 scale architectural drawings, perspectives and a working model.