Food Tourism (MMPG1400)

Food Tourism (MMPG1400-3002), 17.05.2021 – 31.07.2021,
5 cr (ZJK21KH, ...) — Online learning + -
Language of instruction

English

Timing

17.05.2021 - 31.07.2021

Lecturer(s)

Minna Junttila

Planned learning activities, teaching methods and guidance

Fully online course. Learning through theory and case studies. Concept design.
Online lectures and discussions, interactive webinars.
Weekly online assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Group feedback on the assignments. 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

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. The evaluation (0-5) will be based on the student's input on weekly assignments (50%) and the final assignment (50%).

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.

Learning assignments and student workload

Individual weekly study of materials 40h
Weekly assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h

Enrollment

01.12.2020 - 30.04.2021

Content scheduling

The material folder of each main theme will be introduced and the weekly assignments instructed at the beginning of the week. The student has one week to complete the weekly assignments and feedback will be given after that. 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 weekly 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
- ZJK21KH
- MPT20S1
- VAz21K1
- MPT20SM
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 - 40

Assessment methods

avoin AMK 5

Vaihto-opiskelijat 15

Campusonline 10

Degree Programme

Palveluliiketoiminta (AMK), Matkailu- ja palveluliiketoiminta (AMK)

Mode of delivery

Online learning

Share of virtual studies

5 cr

Unit

Liiketoimintayksikkö

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.

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

none

0-5

Assessment methods are based on learning objectives.
2 (Satisfactory)
In addition to the core competence required for grade 1 the student understands the factors affecting Food Tourism and is capable of making use of the knowledge learnt.
3 (Good)
In addition to the core competence, for grade 3 the student has a command of the skills listed below: the student is able to analyse topical phenomena associated with Food Tourism and he is familiar with both Finnish and global Food Tourism. He is able to apply the knowledge for a chosen case.
4 (Very good)
In addition to the core competence, for grade 4 student is able to develop the case applied based on argumentation and is also capable of making use of the skills learnt in a critical and innovative way.
5 (Excellent)
In addition to the core competence, for grade 5 student is able to present excellent theoretical and practical contribution. He shows creative and critical skills by developing an innovative experiential food tourism product and uses international research information in his work.

If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

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.

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.

Food Tourism, 5 cr - MMPG1400

Upcoming implementations