Food TourismLaajuus (5 cr)
Code: MMPG1400
Credits
5 op
Teaching language
- English
Responsible person
- Francesca Allievi
Objective
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
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
Qualifications
none
Assessment criteria, satisfactory (1)
Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).
Sufficient 1
You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.
Satisfactory 2
In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.
Assessment criteria, good (3)
Good 3
You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to some relevant factors (e.g. trends, business and regional development).
Very good 4
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Assessment criteria, excellent (5)
Excellent 5
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an innovative experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Enrollment
18.11.2024 - 09.01.2025
Timing
13.01.2025 - 18.05.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Online learning
Unit
School of Business
Campus
Main Campus
Teaching languages
- English
Seats
0 - 45
Degree programmes
- Bachelor's Degree Programme in Service Business
- Bachelor's Degree Programme in Tourism and Service Business
Teachers
- Francesca Allievi
Groups
-
MPT24KMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT24VKPalveluliiketoiminnan tutkinto-ohjelma (AMK), vaihto-opiskelu/Exchange studies
Objectives
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
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
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).
Sufficient 1
You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.
Satisfactory 2
In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.
Evaluation criteria, good (3-4)
Good 3
You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to some relevant factors (e.g. trends, business and regional development).
Very good 4
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Evaluation criteria, excellent (5)
Excellent 5
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an innovative experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Prerequisites
none
Enrollment
01.11.2022 - 05.01.2023
Timing
06.03.2023 - 19.05.2023
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Online learning
Unit
School of Business
Teaching languages
- English
Seats
0 - 35
Degree programmes
- Bachelor's Degree Programme in Service Business
- Bachelor's Degree Programme in Tourism and Service Business
Teachers
- Minna Junttila
Groups
-
ZJA23KMAvoin AMK, marata
-
MPT21SMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
ZJK23KMKorkeakoulujen välinen yhteistyö, MARATA
-
MPT20S1Palveluliiketoiminta
-
MPT21S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT22S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT22SMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
ZJAMPT22S1Avoin AMK, marata, AMK-polut, palveluliiketoiminta, päivätoteutus
-
MPT20SMBachelor's Degree Programme in Service Business
Objectives
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
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
Time and location
Fully online 6.3.-19.5.2023. Five webinars that will be recorded. Course schedule with webinar timings available in Peppi already during the registration period 1.11.2022-5.1.2023. The schedule will also be available in Moodle environment of the course.
Learning materials and recommended literature
Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.
Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.
OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 November 2022. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
Northern Ireland Embrace a giant spirit - Experience Development Toolkit. N.d. Accessed on 20 November 2022. Retrieved from https://www.tourismni.com/globalassets/business-development/digital-marketing/ni-embrace-a-giant-spirit/embrace-a-giant-spirit-experience-development-toolkit.pdf
Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 November 2022. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1
Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 20 November 2022 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957
Wolf, E. (Ed.) 2022. State of the Food & Beverage Tourism Industry Report. World Food Travel Association. Accessed on 20 November 2022. Retrieved from https://worldfoodtravel.org/annual-food-travel-industry-report/
Teaching methods
Fully online course. Learning through theory and case studies. Concept design.
Online lectures and discussions, interactive webinars.
Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.
Practical training and working life connections
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
Exam dates and retake possibilities
No traditional exams. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.
International connections
The course has usually international students (both degree and exchange students), therefore it has very multicultural profile which can be seen e.g. in the discussions. Both global and Finnish examples used.
Alternative completion methods
Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
More information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience
Student workload
Individual study of materials 40h
Course assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h
Content scheduling
The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Further information for students
Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).
Sufficient 1
You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.
Satisfactory 2
In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.
Evaluation criteria, good (3-4)
Good 3
You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to some relevant factors (e.g. trends, business and regional development).
Very good 4
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Evaluation criteria, excellent (5)
Excellent 5
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an innovative experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Prerequisites
none
Enrollment
01.11.2021 - 09.01.2022
Timing
07.03.2022 - 20.05.2022
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Online learning
Unit
School of Business
Teaching languages
- English
Seats
0 - 45
Degree programmes
- Bachelor's Degree Programme in Service Business
- Bachelor's Degree Programme in Tourism and Service Business
Teachers
- Minna Junttila
Groups
-
MPT21SMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT20S1Palveluliiketoiminta
-
MPT21S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT19SAPalveluliiketoiminta
-
MPT19S1MPalveluliiketoiminta
-
ZJK22KMKorkeakoulujen välinen yhteistyö, MARATA
-
MPT20SMBachelor's Degree Programme in Service Business
-
ZJA22KMAvoin AMK, marata
Objectives
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
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
Time and location
Fully online 7.3.-20.5.2022. Five webinars that will be recorded. Webinar timings and teacher's consultation hour timings to be planned and added to the course calendar later.
Learning materials and recommended literature
World Food Travel Association website. N.d. Accessed on 20 April 2020. Retrieved from https://worldfoodtravel.org/what-is-food-tourism/
Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.
Hall, C. M. and Sharples, L. 2003. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Chapter 1, p. 1-10. & Scarpato, R. and Daniele, R. 2003. New Global Cuisine: tourism, authenticity and sense of place in postmodern gastronomy. Chapter 17, p. 296-313. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (Eds.) 2003. Food Tourism Around the World. Development, Management and Markets. Oxford: Butterworth-Heineman.
Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.
OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 April 2020. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
Creating Experiences Toolkit: Northern Ireland. N.d. Accessed on 20 April 2020. Retrieved from https://tourismni.com/globalassets/grow-your-business/toolkits-and-resources/experiences-guides/creating-experiences-toolkit.pdf
Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 April 2020. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1
Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 14 April 2020 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957
Teaching methods
Fully online course. Learning through theory and case studies. Concept design.
Online lectures and discussions, interactive webinars.
Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.
Practical training and working life connections
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
Exam dates and retake possibilities
No traditional exams. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.
International connections
The course has usually international students (both degree and exchange students), therefore it has very multicultural profile which can be seen e.g. in the discussions. Both global and Finnish examples used.
Alternative completion methods
Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide
Student workload
Individual study of materials 40h
Course assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h
Content scheduling
The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Further information for students
Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).
Sufficient 1
You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.
Satisfactory 2
In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.
Evaluation criteria, good (3-4)
Good 3
You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to some relevant factors (e.g. trends, business and regional development).
Very good 4
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Evaluation criteria, excellent (5)
Excellent 5
You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an innovative experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.
Prerequisites
none