Please select the curriculum by the start year of studies and track.
English
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.
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.
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/
Minna Junttila
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
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.
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.
06.03.2023 - 19.05.2023
Individual study of materials 40h
Course assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h
01.11.2022 - 05.01.2023
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.
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
0 - 35
Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Online learning
5 cr
School of Business
English
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.
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.
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/
Minna Junttila
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
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.
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.
03.10.2022 - 21.12.2022
Individual study of materials 40h
Course assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h
01.08.2022 - 25.08.2022
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.
Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide
0 - 40
Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Online learning
5 cr
School of Business
English
Contact lectures
Individual and group assignments
Company visits and visitors
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
No exam
24.10.2022 - 21.12.2022
Lectures 48
Individual studying 77
Group work 10
Total 135
01.08.2022 - 25.08.2022
0 - 40
Weekly assignments and exercises evaluated as passed-failed
Individual/pair concept assignment evaluated 0-5
Individual assignment evaluated 0-5
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business
English
Contact lectures
Individual and group assignments
Company visits and visitors
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
13.02.2023 - 21.04.2023
Lectures 48
Individual studying 77
Group work 10
Total 135
01.11.2022 - 17.02.2023
0 - 40
Weekly assignments and exercises evaluated as passed-failed
Individual/pair concept assignment 0-5
Individual assignment 0-5
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business
English
Contact lectures
Individual and group assignments
Company visits
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Main Campus
No exam
30.10.2023 - 19.12.2023
Lectures 48
Individual studying 77
Group work 10
Total 135
20 - 40
Open UAS 5 (included in the total capacity)
Exchange students: 5 (included in the total capacity)
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business
English
Contact lectures
Individual and group assignments
Company visits
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
No exam
18.03.2024 - 20.05.2024
Lectures 48
Individual studying 77
Group work 10
Total 135
20 - 40
Weekly assignments and exercises evaluated as passed-failed
Individual/pair concept assignment 0-5
Individual assignment 0-5
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business