Tshering_Karma-21387904-A1-GRDE5004

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Nov 24, 2024

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DESIGN DEVELOPMENT WORKBOOK Submitted by; Name: Karma Tshering Student ID: 21387904

1. FRAME A QUESTION Our group chose to do the start-up Business Problem. In order to determine the problem we wanted to solve, we did a brainstorming session during which we deliberated many problems to address. Eventually, we finalized the following initial problem statement using the 1. Who ? International students 2. What ? The difficulty in daily meal arrangements while living in a foreign country. 3. When ? Meal time. 4. Where ? Accommodation (shared or rented) 5. Why ? Limited Cooking skills, budget constraints “International Students face issues managing daily meal plans. We need to provide them with manageable and reliable meal plans to save time and money and for their well-being,” which was then improved to “International Students face issues managing daily Meal plans. We need to provide them with manageable and Reliable meal plans with native recipes” In order to find the solution to the problem statement the group will be using the IDEO design thinking model which has six phases where each phase is sequentially linked to another to arrive at the solution to the problem.

2. GATHER INSPIRATION AEIOU Worksheet The Group then worked on the AEIOU “brain dump” worksheet to help identify environments that are most suitable for observations of what we currently know about the problem as follows: The AEIOU “Brain Dump” was done in Miro as a group work (AEIOU worksheet done as a group work) The below AEIOU Worksheet was done individually

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AEIOU Worksheets A| Activities are goal-directed sets of actions. What are the pathways that people take toward the things they want to accomplish, including specific actions and processes? How long do they spend doing something? Who are they doing it with? General Impressions/Observations • Sonam Dorji is an international student studying at Murdoch University currently undergoing a Master's Degree (Masters of Community Development). • part-time job in a warehouse. • Sharing a flat with another international student. • He has been struggling to prepare meals on a daily basis • He has limited knowledge of cooking Bhutanese dishes • His housemate is also not a good cook and seldom cooks. • Cooking takes about 60-45 Minutes, inclusive of cutting and washing vegetable • Additional 15-20 minutes cleaning up Elements, Features & Special Notes • Struggling to cook • No cooking guidance/mentor • No proper meal plans • Washing rice and Vegetable • Cutting vegetable • Cannot resort to fast food for convenience as he has bills to pay and also saving up for university tuition fees Sketch Summary of Activities.

E| Environments include the entire arena where activities take place. For example, what describes the atmosphere and function of the context, including individual and shared spaces? General Impressions of the Theme, Style, Materials & Atmosphere • Meal preparation in the Kitchen • Fridge with few foods and vegetables inside • Mostly Sonam cooking . Elements, Features & Special Notes • Pots • Pans • Plates • Fridge • Spoon • Mugs • Knive Floor plan

I | Interactions are between a person and someone or something else, and are the building blocks of activities. What is the nature of routine and special interactions between people, between people and objects in their environment, and across distances? General Impressions/Observations • Sonam cooking rice and preparing curry • Washing rice and vegetable • Cutting vegetable • Housemate trying to help • Cleaning up • Washing dishes Elements, Features & Special Notes • Cutting vegetable • Cooking food • Dish washing soap • Cutting board • Cleaning towels O| Objects are the building blocks of the environment; key elements are sometimes put to complex or even unintended uses, possibly changing their function, meaning and context. For example, what are the objects and devices people have in their environments, and how do these relate to their activities? General Impressions of the Theme, Style, Materials & Atmosphere • Proper cooking stove • Adequate cooking utensils • Water Boiler • Frying pan Sketch Inventory of Key Objects

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U| Users are the people whose behaviors, preferences, and needs are being observed. Who is present? What are their roles and relationships? What are their values and prejudices? General Impressions of People in This Context • Sonam is not a good cook • The housemate does not cook • Housemate helps in washing dishes • Limited idea about vegetable combina9on • Browsing online for cooking guidance • Trying to manage 9me between cooking, a?ending classes and working Insights from the AEIOU • Sonam tries to cook but does not have a proper understanding of how to cook a delicious meal • The housemate is not able to cook • They both did not cook when they were with their parents back in Bhutan • They both do not have a proper idea of vegetable combination to make curry • They both have classes to attend, work, and also to cook, which becomes hectic, especially when they have lots of university assignments to complete. Stakeholder Mapping The group then brainstormed to develop a stakeholder map work on who the stakeholders are to an international student and came up with the following: (Stakeholder mapping done as a group work)

Interview My interview was not a question answer session rather it was a like an indirect interview whereby I gained insights from the conversation I had while I visited my friend. Below are the few points I could grasp from our conversation we had over a lunch at his place. • Recently, moved to Perth for his Master’s Degree in Community Development at Murdoch University. • Sharing accommodation with a friend • Was staying with his parents back in Bhutan • His mother did almost all the cooking • He has limited cooking knowledge whether be it Bhutanese cuisine or any other international cuisines • Facing difficulty in meal preparation especially curry • No problem in cooking rice though • Cannot afford to eat out daily as he has to save money for tuition fees • Tried cooking Bhutanese dishes but failed miserably • Can cook basic food but taste is different • Housemate cannot cook at all but helps in cleaning • Both of them are learning to cook fast and easy foods • Want to cook good foods that atleast gives them a Bhutanese flavour • Sometimes looking online for recipes but taking time browsing • Calls back home to ask mom for advice • Too many ingredients to choose from in the market but no idea which one is the best

PERSONA

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Journey Mapping (Individual Work)

Empathy Mapping (Empathy Mapping done as individual work)

Re-writing the final Design Problem Statement With insights gained from the user research about the problem and using all the works in earlier stages, we narrowed down and reframed the problem statement using key ideas from the research work. We have adopted methods like the four Ws, users’ point of view and user research. In our work, we cordially adopted the drawn-from-user research method to refine the problem statement as follows: “International students need to eat food that tastes like home-cooked meals because they are not accustomed to consuming international cuisines.”

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3. GENERATE IDEAS Generate Ideas using forced combination method ( https://miro.com/app/board/uXjVMrvMciE=/?share_link_id=996178532461 ) Our group then tried the FORCED COMBINATION method to generate ideas for the design problem statement International students need to eat food that tastes like home-cooked meals because they are not accustomed to consuming international cuisines . • Identified the six variables/related features from the refined problem statement highlighted in yellow for the forced combination method. Forced Combination was done as a part of group work

Ideas were identified using this method to generate ideas for prototyping 1. Mother & Taste Bud 2. Cooking & Challenging 3. Not Used To & Taste 4. Campus Life & Cooking Methods 5. Money & Cooking Skills 6. University & Cooking from Scratch Using the above combination, we (Karma Tshering, Ngawang Dema and Namgay) generated 21 ideas for prototyping as follows: 1. “Taste of Home Cooking Workshops" Organize workshops where international students can learn to cook their favourite dishes under the guidance of local chefs or experienced home cooks. These workshops not only teach cooking skills but also help students recreate the comforting tastes of their home-cooked meals. 2. "Mother's Touch Meal Service" Introduce a meal delivery service that caters to international students' culinary preferences. Collaborate with local home cooks who can prepare and deliver dishes resembling the flavours of home-cooked meals, providing students with a taste of comfort and nostalgia. 3. "Global Mother's Kitchen" Set up a communal kitchen on campus where international students can prepare meals using traditional recipes from their home countries. This space could be a hub for cultural exchange and understanding, fostering friendships and allowing students to share the taste of their own homes with others. 4. "Moms' Taste Bud" Compile a cookbook featuring recipes contributed by international students' mothers. This cookbook could be a way to preserve cultural, culinary traditions and give students a taste of home even when they're far away. 5. "Maternal Culinary Mentorship" Pair up local home cooks or chefs with international students for a mentorship program. Students can learn to cook traditional dishes under the guidance of their mentors, offering a hands-on experience with the flavours of home. 6. "Mother's Recipe Exchange App" Develop a mobile app that connects international students based on shared cuisines and tastes. Users can exchange recipes and cooking tips and even set up virtual cooking sessions to recreate the feeling of home-cooked meals 7. "Ingredient Swap Experiment" Pair up participants and have them swap ingredients for a cooking challenge. This forces them to work with unfamiliar ingredients and creatively adapt their recipes. 8. "Taste Buds Exchange Program" Develop an initiative where international students pair up to cook for each other, sharing their favorite dishes from their home countries. This way, they can enjoy familiar tastes while learning about different cuisines. 9. "Not-So-Familiar Ingredient Showcase" Highlight lesser-known local ingredients through cooking demos and tastings. This helps international students discover new flavours and understand how these ingredients are used in the local cuisine. 10. "Taste Immersion Exchange" Pair up international students with local food enthusiasts for a cooking exchange. Students can learn to prepare local dishes while sharing their own traditional recipes, catering to their unique tastes. 11. "Adaptation and Taste Challenge" Challenge students to take a local dish they're not used to and modify it to better align with their tastes. This encourages experimentation and creative culinary adaptations.

12. "Culinary Exchange Pen Pals" Pair international students with local "culinary pen pals" who share recipes and cooking tips. This allows students to gradually become accustomed to local ingredients and cooking methods. 13. "Compact Cooking Equipment Expo" Host an event showcasing compact kitchen gadgets and appliances that make it easier for international students to utilize their preferred cooking methods in their campus life. 14. "Quick and Healthy Campus Cuisine" Organize cooking classes that focus on preparing healthy and quick meals using international cooking methods. This empowers students to make balanced choices despite their busy schedules. 15. "Global Cooking Techniques Seminar" Host a seminar showcasing various international cooking methods and techniques that students can easily incorporate into their campus cooking routines. 16. "One-Pot Global Delights" Teach students how to create international dishes using one-pot cooking methods, minimizing cleanup and making it easier to cook in a campus environment. 17. "Dormitory Culinary Series" Run a series of cooking classes that focus on different international cooking techniques suited for dorm kitchens, giving students a diverse set of skills to apply on campus. 18. "University Cooking Culinary Library" Develop an online resource centre that offers international students recipes, video tutorials, and cooking methods to prepare meals from scratch in a university setting. 19. "University Cooking Workshops" Host workshops that teach international students how to cook traditional dishes from scratch using basic ingredients available near the university campus. 20. "University Home Cooked Meal Delivery" Initiate a service that delivers home-cooked meals prepared by local families to international students on campus, offering them the taste and comfort of home 21. "Home Cooked Meal Planning Services" Offer meal planning resources tailored to international students' cultural preferences. This helps them efficiently prepare and enjoy home-cooked meals during their university journey. (AI was used to generate ideas) 4. MAKE IDEAS TANGIBLE (Selecting ideas to prototype) Using the force category method group evaluated all the ideas to select the best three ideas for prototyping. The ideas were individually looked at as their pros and cons and logically considering their feasibility and viability. The group decided to prototype three different ideas and select the best for testing. Ø "Moms' Taste Bud Cookbook" Compile a cookbook featuring recipes contributed by international students' mothers. This cookbook could be a way to preserve cultural, culinary traditions and give students a taste of home even when they're far away. Ø Cooking & Challenging • Idea: University Cooking Workshop Host workshops that teach international students how to cook traditional dishes from scratch using basic ingredients available near the university campus.

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Ø "Global Mother's Kitchen" Set up a communal kitchen on campus where international students can prepare meals using traditional recipes from their home countries. This space could be a hub for cultural exchange and understanding, fostering friendships and allowing students to share the taste of their own homes with others. PROTOTYPE (Group work: Karma Tshering, Ngawang Dema and Namgay) Three different ideas were identified and decided to prototype the ideas to make them tangible. The four benefits of prototyping are; • To understand • to communicate • to test • to advocate The group adopted rapid prototyping, and the prototypes are as follows: A cookbook featuring mothers' recipes from Asian countries

An app that features mother’s recipes from Asian countries

FINAL SOLUTION We chose the App prototype as it would be more appropriate due to the digital age, and also, the app can have interactive features like real-time updates and tailored recipes. It can also help people connect by sharing stories, experiences, and tips and can foster a feeling of engagement within.

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Tshering_Karma-21387904-A1-GRDE5004

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