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Food Tourism (5 op)

Toteutuksen tunnus: MMPG1400-3007

Toteutuksen perustiedot


Ilmoittautumisaika
18.11.2024 - 07.02.2025
Ilmoittautuminen toteutukselle on päättynyt.
Ajoitus
13.01.2025 - 18.05.2025
Toteutus on käynnissä.
Opintopistemäärä
5 op
Lähiosuus
0 op
Virtuaaliosuus
5 op
Toteutustapa
Verkko-opetus
Yksikkö
Liiketoimintayksikkö
Toimipiste
Pääkampus
Opetuskielet
englanti
Paikat
0 - 45
Koulutus
Palveluliiketoiminta (AMK)
Matkailu- ja palveluliiketoiminta (AMK)
Opettajat
Francesca Allievi
Ryhmät
MPT24KM
Palveluliiketoiminnan tutkinto-ohjelma (AMK)
MPT24VK
Palveluliiketoiminnan tutkinto-ohjelma (AMK), vaihto-opiskelu/Exchange studies
Opintojakso
MMPG1400

Toteutuksella on 3 opetustapahtumaa joiden yhteenlaskettu kesto on 6 t 0 min.

Aika Aihe Tila
Ti 04.03.2025 klo 17:00 - 19:00
(2 t 0 min)
Food Tourism MMPG1400-3007
Webinaari
Ti 15.04.2025 klo 17:00 - 19:00
(2 t 0 min)
Food Tourism MMPG1400-3007
Webinaari
Ti 06.05.2025 klo 17:00 - 19:00
(2 t 0 min)
Food Tourism MMPG1400-3007
Webinaari
Muutokset varauksiin voivat olla mahdollisia.

Arviointiasteikko

0-5

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

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

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