Food Tourism (5cr)

Objectives (course unit)

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 an 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.

Content (course unit)

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

Prerequisites (course unit)

none

Location and time

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

Assessment scale

0-5

Teaching methods

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.

Learning materials

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

Student workload

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

Content scheduling

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

Practical training and working life cooperation

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.

International connections

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

Further information

Evualuation criteria are stated for each assignment in Moodle. Students will be evaluated on the basis of the assignments: - Discussion forum on food tourism videos (individual) - Essay on key concepts of food tourism (individual) - Final assignment on a case study (group) - Reflection on the course (individual)