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1. 4ºCurso G. Basque Culinary Center
1
Profesor: Oskar Santamaria
osantamaria@bculinary.com
Graphic communication &
artistic expression

5. graphic communication &
1.
Tools and techniques for the graphic representation of concepts, that will help future
professionals to communicate a culinary idea.
Exercises to expedite the students stroke, avoiding the fear for drawing and proposing it
as an expression tool. We´re going to see how experts make rapid drawings of concepts
and practice the creativity.
This module will cover the basic theoretical knowledge of artistic expression in design,
supported by the guidelines of composition, proportions and aesthetics.
1.1. Artistic Principles: Perspective, Proportion, Basic Shapes & Color
Application
I. Sketching & graphic communication of dishes
During the dynamics, the graphic evolution of the students will be evaluated to communi-
cate ideas of dishes.
1.2. Food Prototyping
1.3. Draft presentation. (The food as a product)
artistic expression
2 3
2 sem = 7h

6. Sketching

7. Perspective &
Proportions

8. Texture & color

9. Modelling

10. Little Big Questions
of graphic communication?
Can you describe the advantages and disadvantages

12. Food Sketching
1.1.
PERSPECTIVE
PRINCIPLES
PROPORTIONS
BASIC SHAPES
COLOR &
TEXTURE
1
2
3
4

13. Sketching Media
Ballpoint Pen. A ballpoint pen designed to create thin and exact lines of ink. Usually
pen shadings are created by filling fields withs with paralell slanting lines. Because the
ink has a tendency to bleed when marker is added over it, marker is sometimes com-
bined with ballpoint pen to create shading.
Trick: BIC Orange fine ballpoint do not bleed with copic markers.

14. Marker. This is a type of felt-tipped pen, available in a wide range of colours. Marker
can be applied in one or more layers; layering strokes of the same colour will darken
an area with saturated colour. To create a smooth surface, marker ink must be applied
quickly and liberally, covering the whole surface before it has dried.

16. PERSPECTIVE PRINCIPLES1

17. Perspective Principles
Perspective studies the representation of three-dimensional objects to recreate the way
in which we perceive through sight.
PERSPECTIVA
CABALLERA
PERSPECTIVA
ISONOMETRICA
PERSPECTIVA
CÓNICA
3 coordenadas ejes XYZ
ejes X-Y 90º
X-Z. 135º
Distorsión eje Z 1⁄2
3 coordenada ejes XYZ
X,Y,Z 120º
Distorsión: distancia x 0.82
La más compleja
Se utiliza en arquitectura, decora-
ción, diseño industrial, etc.
Distorsión dependiendo el espacio
a la fuga.

18. Perspective Principles
horizon line
eye level
Perspective Points //
Vanishing Points
In order to create believable sketches, it is imperative that a designer has an unders-
tanding of perspective theory. An audience will instinctively know when a sketch
has been drawn “out of” perspective, even without knowing perspective rules.
Correct perspective is also vital for the designer to be able to estimate and
convey the proportions of a sketched object.

19. Perspective Principles
1 Point Perspective (1PP)

20. Perspective Principles
2 Point Perspective (2PP)
VERTICAL LINES PARALLEL TO EACH OTHER & PERPENDICULAR TO THE HORIZON.
PARALLEL HORIZONTAL LINES ON THE ACTUAL OBJECT ARE NOT PARALLEL IN THE SKETCH.
BE CAREFUL WITH THE MAIN ANGLE OF THE FIGURE TO PLACE VANISHING POINTS.

21. “Pizza Dealer”
I want you to test & practice
20 MIN
Food Sketching
2PP Perspective Understanding

22. Perspective Principles
3 Point Perspective (3PP)
SAME PRINCIPLES AS THE TWO POINT PERSPECTIVE INCLUDING A THIRD V.POINT
3PP WILL MAKE A SMALL OBJECT APPEAR CLOSER TO THE VIEWER´S OR A LARGE
OBJECT SEEM MORE MONUMENTAL.

23. “Marry me?”
I want you to test & practice
30 MIN
Food Sketching
3PP Perspective Understanding