Food Tourism (5 op)

Arviointiasteikko

0-5

Sisällön jaksotus

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.

Tavoitteet

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 and 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.

Sisältö

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

Aika ja paikka

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.

Oppimateriaalit

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/

Opetusmenetelmät

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.

Harjoittelu- ja työelämäyhteistyö

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

Tenttien ajankohdat ja uusintamahdollisuudet

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.

Kansainvälisyys

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.

Toteutuksen valinnaiset suoritustavat

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

Opiskelijan ajankäyttö ja kuormitus

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

Arviointikriteerit, tyydyttävä (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.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

none

Lisätiedot

Avoin amk 3
Campusonline 10