Food Tourism (5op)

Arviointiasteikko

0-5

Sisällön jaksotus

There are five themes which will be introduced gradually during the webinars.

Tavoitteet

Learning outcome expresses the level of competence Sufficient 1. Student - is aware of Food Tourism, both on local and global level. - can see the link between the current tourism trends and experience products related to food. - is aware of the meaning of terroir and authenticity in food tourism. - knows about the factors to be taken into account when planning a food tourism product.

Sisältö

Defining Food Tourism Trends in tourism and food tourist’s motivators Experience products in tourism Special features of food tourism products: terroir and authenticity Locality and globality in food tourism Business and regional development in food tourism Experience product design in food tourism

Aika ja paikka

The course will be studied online, through assignments in Moodle and webinars in Zoom.

Oppimateriaalit

The study materials will be appointed in the beginning of the course and will be available in Moodle.

Opetusmenetelmät

Students will participate to webinars and will work on the assignments both individually and in groups. Discussion and group work will be used also during the webinars, in order to deepen the knowledge gained.

Harjoittelu- ja työelämäyhteistyö

Within the assignments, students will have the chance to work on one working-life case study and will get to know several case studies from the field of food tourism.

Kansainvälisyys

Several case studies from abroad will be presented and if possible an international guest lecturer will be invited.

Opiskelijan ajankäyttö ja kuormitus

The course will require 135 hours, including webinar lectures (about 10h), group work 65 h, independent study 60 h.

Esitietovaatimukset

none