INSTRUCTOR’S NOTE
It was the beginning of the 2020-2021 school year, with more worry than excitement. As a faculty, the biggest concern was how to teach students in a design studio class, allowing them to feel the uniqueness of the studio setting and senses of belonging, competition, and collaboration as a member of the studio. Along with this concern, I adjusted the existing studio plan, hoping that students can work on the project in one place and get closer. This class aims to develop students’ capacities to demonstrate the ability to build abstract relationships and materialize original ideas with their imagination at the interior architecture scale. In other words, students need to visualize and explain their favorite “Food and Beverage (F&B)” places. The F&B is part of Basic Needs for human beings and the most public theme. Under the F&B theme, my students have explored dining experiences in F&B places. According to their exploration, they 1) selected their favorite foods, 2) established their ideal dining experience sequences, and 3) implemented F&B interiors individually. As a result, they designed Italian restaurant, Fine dining,
Making this book is a way to review my instruction through my students’ processes and outcomes. By looking at each phase of the process and its outcome, I feel like I might have had to help or teach my students more at some points. This book gives me feedback on student achievement. Also, I hope to help 1) my students apply what they have learned to the following years, 2) the future faculties in charge of the students I have taught to understand the students’ outputs, and 3) my future students understand my expectations. Lastly, I wish this book can be used as a base for creating my students’ portfolios. Many thanks to my students, teaching assistant, reviewers, and colleagues for giving me this opportunity at the University of Tennessee, Knoxville.
Jinoh Park, Instructor
Japanese restaurant, Izakaya, Southern food restaurant, Barbeque shop, Taylor Ham Bagel shop, Hibachi restaurant, Churros Bar with Hot Chocolate, Gastro Pub, Tea lounge, and Pasta Store in each part of the Jackson Terminal Building. This book contains the journey of the students’ processes and outcomes.
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