Thematic Master Program · blend, online + in-person
Ho.Re.Ca & Green Design
Ho.Re.Ca. + Green Design is a specialized course that explores innovative design solutions for the hospitality and catering sectors, with a strong focus on sustainability. It combines creativity and functionality to shape spaces that enhance the customer experience while promoting eco-friendly materials, energy efficiency, and responsible production practices.
About the course
The course aims to train conscious and innovative designers in the field of Hospitality (Hotels, Restaurants, Cafés). It focuses on developing specific design sensitivity by combining methodological, cultural, and technical-applicative aspects. The course follows an innovative design process that integrates scientific methodologies from Neurodesign (it is recommended to take the specific short course beforehand or concurrently) to create original customer experiences in a rapidly evolving hospitality context, where clients are increasingly demanding. The program includes lectures to acquire neuroscientific methodologies, as well as thematic lessons exploring customer behaviors throughout the late 20th and early 21st centuries, and how these behaviors have changed in the years following the 2020 global pandemic. Through the design component, students will apply these methodologies and insights to selected real-world spaces provided by the instructors, working collaboratively in small groups to develop innovative design proposals.
Course objectives
- To provide an in-depth understanding of the complex and diverse typologies within the HoReCa sector
- To develop skills for managing concepts of “emotionality” in order to design innovative and context-appropriate experiences
- To manage the principles of green and garden design for the HoReCa sector, both for indoor and outdoor spaces
- To acquire methodological and design tools for translating the essence of “Italian design” into an interior design project, culminating in a final project
- To recognize the basic principles of green design applied to HoReCa spaces
- To select plants, materials, and sustainable solutions for both interiors and exteriors
- To understand the connection between design, nature, and customer well-being
Course structure
Module 1: Foundations (recorded lessons)
Lesson 1: Historical Overview and Sector Transformations
- Contents: Origins of the hospitality world and its evolution over time.
Lesson 2: The Design Method – Between Thought and Action
- Contents: Through a path that goes from context analysis to the development of a solid and recognizable concept, students will be guided through the complete design process for creating spaces dedicated to hospitality and dining.
Module 2: The Bridge to the Contemporary (recorded lessons)
Lesson 3: Transformations and Evolutions
- Special focus will be placed on future trends in the field, human behaviors in different situations, and how to interpret them for effective emotional design. Sensory and emotional aspects. Graphic representation methods.
Lesson 4: The Essence – Designing the Brand
- The recognizability of franchised spaces.
- Brand Hotels – overview of case studies and examples.
- Restaurants & Cafés – overview of case studies and examples.
Lesson 5: The Essence – Designing the Concept
- Contents: Boutique Hotels – overview of case studies and examples. The notion of luxury and its strategies. The originality of the concept.
Module 3: Green Design Project (recorded lessons)
Lesson 6: Introduction to Green Design for the HoReCa Sector
- Understanding what sustainable design and biophilic design mean.
- Recognizing the value of greenery as an element of well-being and image in the HoReCa industry.
- What green design is and why it matters today.
- The role of plants in hospitality spaces (hotels, restaurants, cafés).
- Trends and real-world examples (visual analysis of international case studies).
Lesson 7: Types of Greenery and Natural Materials
- Identifying the main types of plants and green furnishings.
- Understanding the differences between indoor and outdoor greenery.
- Real, artificial, and preserved plants: pros and cons.
- Vertical gardens, green walls, modular systems, and decorative planters.
- Natural and recycled materials: wood, stone, vegetable fibers.
Lesson 8: Types of Gardens in Different Climates
- Understanding how climate affects plant selection and garden styles.
- Learning about main garden types around the world and their characteristics.
- Mediterranean, tropical, alpine, desert, and urban gardens.
- Plant adaptation and the visual style of each garden type.
- Examples of applications for hotels and restaurants in various climates.
Lesson 9: Greenery for Indoor and Outdoor Spaces
- Learning how to integrate greenery into interior design projects.
- Understanding the relationship between light, materials, and vegetation.
- Ideal indoor areas for plants: reception, guest rooms, dining areas, lounges.
- Creative solutions: green walls, micro-gardens, hanging arrangements.
- Colors, textures, and natural materials in interior design.
- Designing and organizing small outdoor green areas for the HoReCa sector.
- Principles of comfort and sustainable maintenance.
- Types of outdoor spaces: terraces, patios, courtyards, rooftop gardens.
- Outdoor furniture, lighting, and resilient plant choices.
- Seasonal comfort and modular design setups.
Modules 4–5: The Project (online + in-person in Milan)
Lesson 10: Presentation of the Final Project
- Final online session before the in-person experience in Milan, which will include both design reviews and technical field visits.
- Objective: Question Time (students are required to submit questions at least three days before the lesson).
Final Project and Examination
- Final Project: Students will develop an Interior Design concept for a HoReCa environment that reflects the values explored during the course.
- Final Exam (In-Person): Oral presentation of the final project followed by a discussion with the examination board. Evaluation will consider coherence with the brief, depth of research, quality of the concept, and effectiveness of the presentation.
Assessment
- Monthly Assignments (40%)
- Workshops and Participation (20%)
- Final Project (40%)
- 150h (64h in presence)
Final exam
In-person final exam in Milan: oral presentation of the final project followed by a discussion with the examination board.
Interested in Ho.Re.Ca & Green Design?
Write to us - we will get back to you with the next available edition, enrolment details and everything you need to start.