Events Design and Experience

and amenities that shape the composition of the event experience

• The creation or acquisition and arrangement of décor items, props, furnishings, decorative embellishments, and wayfinding and signage systems to enhance the attractiveness and functionality of learning, marketing, ceremonial, and entertainment environments.

For the first time, "Events Design and Experience" draws together the relationship between event design and the experience of consumers and participants. This two-day course explores and analyses the event experience of the individual and how this can be 'controlled' by design.

Drawing upon ongoing research conducted over several years into the experiences of groups and individuals who attend events, this course will ask questions such as: What was the rationale behind a particular event being designed in a certain way? What was the experience of consumers? How was the event materially delivered, and did the experience created to provide a satisfactory outcome? How can experiences be understood (via semiotics), especially the physical elements of an event?

With a mix of local and international case studies throughout, Events Design and Experience has a coherent user-friendly structure, including interactive experiences to consolidate understanding.

Topics included in the course include the following:

• Theme development principles and cultural iconography to communicate and integrate the event project's purpose, message, image, and branding

• Formation and choreography of the agenda of activities, elements, exhibits,

• The incorporation, sourcing, and selection of the appropriate sound, lighting, visual projection, multimedia, special effect, and other theatrical elements and services to meet the communication objectives and create the desired impressions and ambience of the event project.

• The sourcing, selection, and control of suitable entertainment, ancillary programs, and recreational activities for the event project and coordinating the support requirements for the entertainers and activities in a manner that delivers the desired entertainment experience and that benefits the audience and organisation.

• The determination of suitable catering operations and the selection of the menus, quantities, and service styles to meet the food and beverage needs of the event, including the specific requirements associated with serving alcohol.

The course references South African legislation, standards and bylaws that impact the design of an event.

Course cost: R16,500. plus, VAT pp

This course is validated to provide 16 CPD credits that can be used to maintain a SACIAvalidated professional designation.