Métodos de design no processo criativo gastronômico : uma análise da disciplina "Design e alimentação" no curso de graduação em Gastronomia

Abstract

This study investigates the application of design tools and methods in the gastronomic creative process, based on the analysis of the course Design and Food, offered in the Gastronomy program of a private university in Rio Grande do Sul, Brazil. The course proposes the creation of authorial dishes, understanding that this process goes beyond culinary techniques and also involves symbolic and functional dimensions that can be methodologically structured through design. The study seeks to understand how students, when engaging with stages of design thinking and specific tools - such as moodboards, research, sketching, and prototyping - develop innovative proposals with greater ease. To this end, a case study was conducted, with data collected through document analysis, classroom observation, and interviews. The results indicate that the incorporation of design methods enhances gastronomy education by shifting the student's role beyond technical execution and fostering authorship skills. It values not only the final product but also the creative process itself, promoting students' autonomy and reinforcing the relevance of design as a pedagogical approach within gastronomic training. [resumo fornecido pelo autor]