Teaching Mould-making with Food Masters

Teaching Mould-making with Food Masters

用食物母模教学翻模的课程设计

type:tutorial · level:beginner · material:bronze · variant:rtv-silicone · scale:decorative-object · equipment:hand-tools · stage:patternmaking

标签：教学课程, 食物母模, 工作坊, 低成本教具

翻模入门课用食物做母模最安全直观：核桃、八角、贝壳纹理深且免脱模剂。3 小时课程结构：30 min 讲正负模概念并观察商品硅胶模；60 min 每人翻一只坚果或水果（Shore A20 铂金硅胶 100 g，30 min 固化）；45 min 用石膏浇正模；剩余时间脱模比对与纹理质量互评。人均材料成本约 25 元（硅胶约 40 元/kg 可小份分装）。教学故障预案：硅胶不固化（1A:1B 比例错）→ 预先称量分装 A/B 小杯；气泡多 → 现场示范"高处细流浇注"。

Food masters make the safest, most legible first moulds: walnuts, star anise and shells carry deep texture and need no release. A 3-hour class: 30 min on positive/negative concepts with commercial silicone moulds; 60 min each student moulds a nut or fruit (100 g Shore A20 platinum silicone, 30 min cure); 45 min casting a plaster positive; then comparing moulds and peer-reviewing texture. Materials about ¥25 per head (silicone around ¥40/kg in small lots). Contingencies: inhibited cure (mis-measured 1:1)—pre-weigh A/B cups; heavy bubbles—demonstrate pouring high in a thin stream.