Fully online 17.5.-31.7.2021. 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.
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.
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
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
No traditional exams. The evaluation (Pass/Fail) will be based on the student's input on weekly assignments 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.
17.05.2021 - 31.07.2021
Individual weekly study of materials 40h
Weekly assignments 35h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
01.12.2020 - 30.04.2021
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.
Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Detailed instructions in the Degree Regulations and Study Guide
0 - 40
Evaluation scale Pass/Fail. 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