PRACTICE

Elective Masters studies to explore a product innovation idea as part of the intentional HIT Lab community, and insight alignment with a self-managed Research Thesis (in progress):

– Design & Evaluation
– Projects & Prototyping
– Research Thesis

SUSANA CARMAN INTEGRAL DESIGN, RMIT DESIGN FUTURES MASTERS CERTIFIED

An elective professional development course delivered across a 9-week course for both students and practitioners, for Design Leadership & Learning in a Rapidly Transforming World. 

– Awareness Mindset
– Futures, Foresight & Transformation
– Designing for Complexity 
– Power Dynamics
– Leadership Services Design 
– Quantum Theories
– Sense Making & Future Story Telling ie. Theory U
– Strategic Project Design 
– Systems Thinking 
– Trauma Design

SCHOOL OF DESIGN INNOVATION
VICTORIA UNIVERSITY OF WELLINGTON (VUW, NZ)

Wholistic online-offline community, inside-out designed experience value. Human, culturally relevant creative storytelling and transformation. Integrating: 

– Design Ethnography (Undergraduate elective)
– Design Professional Practice
– Graphic Design Practice 
– Information Design Practice
– Matauranga Design
– User Experience & Communication Design
– User Experience Design Practice 

At the time, the School only offered a Social Innovation qualification at the Bachelor level. This has since transitioned into a Master's and would’ve been my preferred pathway.

Working with the New Zealand University system for the first time, the MBA Pathway presented an option to re-engage at a Post-Grad level. Kate chose to conclude this pathway with complementary subjects and strategic marketing subjects to focus on mastering in Design:

– Innovation and Entrepreneurship
– Leading Change
– Marketing Management 
– Operations and Supply-Chain Management
– Organisational Behaviour
– Problem-Solving and Decision-Making
– Strategy Implementation
– Strategic Marketing

SWISS HOTEL ASSOCIATION (SHA)

Awarded and enabled by a Scholarship, Kate, in all her wisdom at 17 years old, chose an alternative design pathway to expand her worldview, learn about other cultures, and better understand business in an international environment. It was also a course that blended creative experience operations to the highest level, with practical operations know-how. Leaving New Zealand to study in Adelaide, the course provided a dynamic, wholistic applied management theory, and hands-on industry application of service design, development & delivery protocols. The course was structured to enable study flexibility with work experience. At the time of study, it was only recognised as an Advanced Diploma in the Australian qualifications system, but today is a full Degree curriculum. 

– Business Economics
– Business Writing
– Communications & Customer Relations
– Events Management
– Facilities & Environmental Management
– Financial Accounting
– Functions & Convention Management – Events
– Information & Data Analysis
– Information Systems
– Information Technology
– Interior & Concept Design – Restaurant theme
– Hospitality Computing – Early CRM Network Systems
– Human Resource Management (Psychology)
– Le Cordon Bleu
– Management Information Systems
– Marketing & Business Planning
– Operations Management (Merit, Y2)
– Organisational Management
– Project Management
– Psychology
– Rooms Division Procedures & Control Systems (Operations)
– Total Quality Management (TQM) – ISO standards focused on continuous improvement of processes, products and services

VOCATIONAL LANGUAGE LEARNING CENTRE; MELBOURNE, AUSTRALIA

Learning a second language to a qualified business language proficiency (speaking, writing and reading) was required to pass ICHM. Living and working in Melbourne, I studied to complete this course requirement during my first job outside of studies in Adelaide (vllc.com).

Building on Le Cordon Bleu learnings, this focused learning of the French language and culture opened Kate’s mind to thinking in a fundamentally different way to Kate’s native English, and has remained a passion of hers, visiting several French-speaking countries and keeping French friends.

ÉCOLE DE CUISINE

Le Cordon Bleu (LCB) blends innovation, creativity and tradition to design exquisite end-to-end sensory dining experiences.

From hands-on French food and cooking methodology, classic and contemporary menu conception, quality control right through to delivery at leading properties and (Michelin-starred) restaurants.

Included the precision discipline of delivering under extreme time pressure, applying ingredient theory and knowledge whilst mastering French culinary techniques, sequencing individual tasks, and remaining calm to present signature meals on time, to the highest standards. The course involved food and theory knowledge, and commercial kitchen practice assessments.

Sure, it was a long time ago , but these days set the building blocks from which Kate’s passion and commitment to design began, as well as a platform of motivation and resilience from early sports conditioning.

– Graphic Design
– Photography
– Painting
– English
– Maths
– Rowing; Multiple regional and national titles and medals
– Hockey; National Secondary Schoolgirl Champions (97)