You don’t need to believe that there are too many design students, or that the job of consultancies is now to cut headcount, to agree that designers need all the real world experience they can get. So when Ian Cochrane says ‘if you want to design restaurants, it is good to have worked in one or two’, he is right (News in Depth, DW 27 January).
The outstanding feature of design education today is its corruption by unworldly sustainababble, in which the redesign of a kettle to lower its CO2 emissions is regarded as the most radical statement a designer can make. In fact, the only one. Some hands-on postgraduate dishwashing would actually be no bad thing.
Professor James Woudhuysen, London SW15