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The spaces that surround us, whether it be a coffee shop, an office, or a bedroom, can influence our mood, the way we function as humans and even impact our health.

How can we improve the experience of these spaces? How can we adapt them to meet the occupants 'needs?  What strategies can we apply to improve our moods and be inspired by the environments where we spend so many hours? How do we consider human needs and integrate them into our design approach? 

 

This is what the short course, Introduction to Theories for Spatial Design, aims to achieve.

This course will provide you with an informed understanding of the fundamental theories applied by Designers and Architects that influence the way we feel and the extent to which we use and enjoy the spaces that surround us.

To showcase how these theories are interpreted and applied by Industry, we feature the work of some of South Africa's most renowned Interior Practices.

As you navigate this course you will be introduced to theories such as biophilic design, salutogenic approaches, universal design strategies, as well as behavioural design and its effect on human experience. This course offers insight into the approaches and processes considered in the design of the well-known spaces featured in the course. Furthermore, this course provides a new perspective -  a view beyond furniture selection and finishes palettes. 

 

We are grateful to the following  Industry Participants (listed in alphabetical order) for sharing their valuable work, as part of the content of this course: 

  • Aidan Bennetts

  • Hendre Bloem

  • Inhouse

  • Liam Mooney

  • See Saw Do

  • thinkspace

  • Urban Spaces

  • Venn Interior Design

If you are keen to learn more about the theories covered in this course and seeing the work of these designers, enroll for this course to secure your place.  

 

DATE: April 2021 | DISCLAIMER: The content of this blog is accurate at the time of publication. STADIO reserves the right to change the content due to changes in legislation, as well as for market requirements and other reasons.