• Food Tourism (MMPG1400-3003),
         07.03.2022 – 20.05.2022,  5 cr  (MPT21SM, ...) — Online learning +-
    Learning outcomes of the course
    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.
    Prerequisites and co-requisites
    none
    Course contents
    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
    Assessment criteria
    Assessment criteria - grade 1 and 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.
    Assessment criteria - grade 3 and 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 most 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 - grade 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.
    Language of instruction

    English

    Location and time

    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.

    Planned learning activities, teaching methods and guidance

    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.

    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

    Lecturer(s)

    Minna Junttila

    Working life cooperation

    Case studies from the industry. The final assignment can be designed for a company if the student so wishes.

    Exam dates and re-exam 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.

    Internationality

    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.

    Timing

    07.03.2022 - 20.05.2022

    Learning assignments and 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

    Enrollment

    01.11.2021 - 09.01.2022

    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.

    Groups
    • MPT21SM
    • MPT20S1
    • MPT21S1
    • MPT19SA
    • MPT19S1M
    • ZJK22KM
    • MPT20SM
    • ZJA22KM
    Alternative learning methods

    Accreditation (replacement and inclusion)
    Recognition of prior learning and assessment
    Studification
    Detailed instructions in the Degree Regulations and Study Guide

    Seats

    0 - 45

    Assessment methods

    Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.

    Degree Programme

    Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business

    Mode of delivery

    Online learning

    Share of virtual studies

    5 cr

    Credits
    • 5 cr
    Unit

    School of Business