ESAD in Reims provides a higher education schooling, with a course of study that is three or five years (long cycle) in Art or Design.

ESAD in Reims provides a higher education schooling, with a course of study that is three or five years (long cycle) in Art or Design. The three year course prepares the student for the Diplôme National d’Arts (DNA – National Arts Degree) ; the five year course prepares the student for the Diplôme National Supérieur d’Expression Plastique (DNSEP – National Superior Degree of Visual Arts Expression). The degrees have been obtained with a 99% success rate for the past several years. The schooling is based on principal options, with a porosity between the options that is unique to the school. The problematic of Art and Design, with an apprenticeship through projects and experimentation, influence the methods of teaching.

Semesters 1 and 2
The first year allows the student to acquire the essential basics for the rest of their studies and is based on three principal aims :
-Improving the student’s capacity to work and to research;
-Developing the student’s analytical capacities;
-Imagining their relation to the world.
The first year is also a probationary year, where the student assesses whether they have the aptitude to take an artistic course that lasts for many years. At the end of first year, the student chooses his/ her option : Art, Product- space design or Graphic and digital Design.

Semesters 3 to 6
Over the course of the next two years, the student specialises themselves in their chosen option and progresses in artistic autonomy and increases their awareness of the professional context. At the end of the second year there is an obligatory professional internship or work experience. At the end of the third year the students can present their work for the Diplôme National d’Art (National Art Degree).

Semesters 7 to 10
After the DNA (National Art Degree), the student may apply for an extra two years in order to better clarify his/her artistic project. It is obligatory in the 7th semester to spend it either with an academic exchange or with work experience abroad. At the end of the 4th year the student receives the Certificat d’Etudes Supérieures d’Arts Plastiques (Certificate of Higher Studies in Visual Arts). In the 10th semester, the students can present themselves for the Diplôme National Supérieur d’Expression Plastique (National Superior Degree of Visual Arts), which is a Master’s degree.

 

Art

The Art option aims to train the students for the creation of contemporary art. In order to do so,  the student needs to have an intellectual curiosity, an openness to the world around them. The Art option allows the student to imagine an artistic problematic which is specific to him/her and allows him/her to define his/her place, and the place of art in society. In order for this to happen, he/she takes part in artist’s residencies and exhibitions from the second year on. The principal aims are artistic independence and collaborative practice.

In the later years of schooling, teaching is backed up with research on structures of Social Innovation in Art, most notably in non institutional networks which are run by the people who have set them up.

The permanent partners of the Art option are : Camac, the Centre d’Art Passages, the Vysocina in Czech Republic, the studio of Création Musicale Césaré, the association of  Prisme sponsors, the Ecoles Supérieures d’Art du Grand Est.

Product-Space Design

The option in Product-Space Design focuses on the creation of objects and how they are placed in a space by a creator with an authorship position. The process that is based around the user, the problematics of production, experiments with material, is also in part a result of the comprehension of the artistic issues that are at stake in design. The dialogue with crafts, the industrial problematics and its renewal are at the centre of these reflections. Two workshops with specific projects, in food design and in vegetal design, bring together students from different options and thereby address the question of the living in our environment.

With a highly professional approach, the option includes research and development with business partners, with national and international competitions from the 2nd year of studies onwards. Every year, some projects are selected to be manufactured in limited editions, giving a unique visibility to the best students. The incubator and the business incubator of the ESAD are open to those who wish to set themselves up with an independent activity.

The ESAD is cited by Interni, Italian press, as being in the top three of product design schools in France. The permanent partners of the Product Space- Design option are : the Chaire IDIS, the VIA, Bernard Chauveau editions, the Paris Design Week and D Days, the competitive hub Matéralia.

Graphic and Digital Design

The Graphic and Digital Design option gives priority to a form of creation that brings together visual,  textual, aural medias, either traditional or digital. Its frontiers go from communication to drawing typographical designs. In the final years of the course, the teaching of graphics is directed towards problematics specific to mobile devices and digital interfaces. With a course that is highly geared towards professionalisation, from the 2nd year on, there are national or international competitions. From the 3rd year the issues that are related to digital aspects are worked on with partners, companies and engineering schools. The concepts in this way can be deployed right through up to the development stage.

The permanent partners of the graphic and digital design option are Orange Lab, the Fondation Mines Télecom, the Institut Mines Telecom, the Centre International du Graphisme de Chaumont.

Food design

This option brings living into the designer’s education, the daily aspect of it that is the most intimate, the most shared, and in this option, eating is treated as an art : installation, performance, visual arts are part of the food design option practised in the ESAD. But it is also a form of design, which touches on a powerful societal theme, which involves our future. Food design is interested therefore in the context and the valorisation of agricultural production, from the transformation by crafts and industry, to the different distribution channels, BtoB or public, in commercial spaces and in tasting, in restaurants or in the domestic context.

 

An optional course during the first three years of the college in art or design, a master in specialised food design, and during the post graduate training, these different facets are developed in relation with the leaders of these branches, and in numerous partnerships, in the form of competitions, commissions, events. The aim of the years spent in the Master is to acquire a culture that is both cultural and practical : the universe of food and the practice of design.

 

The permanent partners of the food design option are the Université François Rabelais de Tours, Ferrandi- Ecole de Gastronomie, the lycée Gustave Eiffel, the Centre International des Vins de Champagne. The ESAD has been a publisher since 2004 of many works dedicated to food design.

Vegetal design

Despite not being able to obtain a degree with this option, it informs the overall activity of the ESAD. Vegetal design brings to bear a practical reflection on the place of the plant and the vegetal in our daily lives (domestic, work, commercial, urban…) with, as a backdrop, the constantly evolving relation of man to nature. Confronting objects with other temporalities, submitting them to changes of weather and the rhythms of the seasons, can this bring them closer to the users’ daily life?  The vegetal can be seen today as a product, because the scientific conception of plants and their mode of industrial production raises questions that are of a qualitative, aesthetic and human order. Vegetal design is above all a crossroad of skills, where lots of knowledge and know how comes together : life sciences, such as botanic science, biology, physiology and the production economy which takes into account the ecological situation. The disciplines of space (architecture, interior design, landscaping) are also concerned. And finally, all these projects depend on the know-how of the gardener! In this context the quality of the projects is intimately connected to the quality of encounters and external collaborations. The ESAD places the pedagogical value of the projects at the centre of its preoccupations, and is particularly demanding in relation to what is at stake from a cultural point of view in its collaborations.   The permanent partners of vegetal design are the Centre of Excellence in Agro- Resources Industries, and Jardin Jardins (Parc des Tuileries).

Reference work “ Faut pas pousser, design et végétal” Published by ESAD 2012

Higher education in Food Design

This full time higher education course is aimed at young designers, artists and researchers who wish to specialise themselves and food professionals who wish to develop a design approach.

It is a year of practice and meeting others, built up with focused workshops, professional immersion, visits, and specialised theoretical contributions. This course comes from more than fifteen years experience in the ESAD Reims in this research domain, with its numerous partners both private and public, as well as a specialised pedagogical team. It is a laboratory of creation and incubator for projects.

Career prospects : independent designer, designer working in the agribusiness sector or the world of cuisine, events creator, etc.

 

Theory, research and practice make up a packed 9 month programme : 

  • History of food, sociology and anthropology of taste
  • Gastronomy, haute cuisine, agri- food industry
  • Workshops, events, applied research

The students simultaneously pursue many projects : projects that take place over a term, workshops, seminars, theoretical classes and immersion in a professional working environment.

 

The curriculum is built with the specialised pedagogical team and a double partnership :

  • Academic, with the Equipe Alimentation, and the Unesco Chair in History and cultures of food of the Université François Rabelais de Tours.
  • Practical, different Michelin starred restaurants and the Lycée Gustave Eiffel (Reims).

 

Training team :

  • Germain Bourré, food designer
  • Julie Rothahhan, food culinaire
  • Gilles Stassart, journalist, artist, creator of restaurants
  • Émeline Eudes, PhD in arts and science of art, coordinator of research
  • Georges Ribeiro, head chef
  • Jean-Pierre Williot, lecturer in history, director of the Equipe Alimentation (LEA) in the Université de Tours
  • Marc de Ferrière, lecturer in history and president of the Institut Européen d’Histoire et Cultures de l’Alimentation (IEHCA -Tours)

Partners :
The business partners bring their expertise and their specification terms, in the framework of partnership projects. Here is a list of the main partners : le Salon International de l’Alimentation SIAL Paris, Kraft, Eurogerm, SAFI, Vilmorin, le groupe Seb, le SIAL, le Cniel, le CIV, Veuve Clicquot-Ponsardin, Rungis, Danone, Quick, Boncolac, Les Grandes Tables, Les Crayères, Carafont …

The cultural and academic partners are involved in this course and offer artistic and cultural openings, and share the research with the public. It is primarily the Manège de Reims, Scène Nationale de la Comédie de Reims, Centre Dramatique National, the Escola Superior du Artes e Design – Caldas da Rainha (Portugal), the institut français of Bombay (India), the réseau des Alliances Françaises en Amérique Centrale. 

Facilities : The course has access to all the facilities of the ESAD.

International recruitment with CVs on a level :

  • DNSEP, master, DSAA ou équivalent professionnel
  • DNSEP, Masters, DSAA or professional equivalent
  • Ten students maximum.
  • The course is validated by a certificate of “Higher Education in food design” (see : degrees)