Christine Celic Strohl and Roberto de Vicq will review the best examples of contemporary restaurant/food branding design and the unique challenges and rewards they present. Based on our professional experience, we will share best practices and approaches of designing for the food industry. In six weeks, students will develop a concept, analyze the competition, devise a treatment, logo and palette, and design several menus and collateral materials. From soup to nuts, your design will be good enough to eat!
- Laptop with Adobe Creative Cloud
- Sketchpad and pencils