Food Tourism (5cr)

Evaluation scale

0-5

Content scheduling

There are five themes which will be introduced gradually during the webinars.

Objective

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.

Content

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

Location and time

The course will be studied online, through assignments in Moodle and webinars in Zoom.

Materials

The study materials will be appointed in the beginning of the course and will be available in Moodle.

Teaching methods

Students will participate to webinars and will work on the assignments both individually and in groups. Discussion and group work will be used also during the webinars, in order to deepen the knowledge gained.

Employer connections

Within the assignments, students will have the chance to work on one working-life case study and will get to know several case studies from the field of food tourism.

International connections

Several case studies from abroad will be presented and if possible an international guest lecturer will be invited.

Student workload

The course will require 135 hours, including webinar lectures (about 10h), group work 65 h, independent study 60 h.

Assessment criteria, satisfactory (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.

Assessment criteria, good (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.

Assessment criteria, excellent (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.

Qualifications

none

Further information

Evualuation criteria are stated for each assignment in Moodle.
Students will be evaluated on the basis of the assignments:
- Discussion forum on food tourism videos (individual)
- Essay on key concepts of food tourism (individual)
- Final assignment on a case study (group)
- Reflection on the course (individual)