Food Tourism (5op)
Toteutuksen tunnus: MMPG1400-3010
Toteutuksen perustiedot
- Ajoitus
- 01.04.2026 - 20.05.2026
- Toteutus ei ole vielä alkanut.
- Opintopistemäärä
- 5 op
- Lähiosuus
- 0 op
- Virtuaaliosuus
- 5 op
- Toteutustapa
- Verkko-opetus
- Yksikkö
- Liiketoimintayksikkö
- Toimipiste
- Pääkampus
- Opetuskielet
- englanti
- Paikat
- 0 - 60
- Koulutus
- Palveluliiketoiminta (AMK)
- Opettajat
- Francesca Allievi
- Ryhmät
-
ZJA26KMAvoin amk, marata
-
MPT24S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT25KMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT24SMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT23S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT22S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT24KMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT25VKPalveluliiketoiminnan tutkinto-ohjelma (AMK), vaihto-opiskelu/Exchange studies
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MPT26VKPalveluliiketoiminnan tutkinto-ohjelma (AMK), vaihto-opiskelu/Exchange studies
-
MPT25S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
-
MPT23KMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
- Opintojakso
- MMPG1400
Toteutukselle Food Tourism MMPG1400-3010 ei valitettavasti löytynyt varauksia. Varauksia ei ole mahdollisesti vielä julkaistu tai toteutus on itsenäisesti suoritettava.
Arviointiasteikko
0-5
Sisällön jaksotus
There are five themes which will be introduced gradually during the webinars.
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
The course will be studied online, through assignments in Moodle and webinars in Zoom.
Oppimateriaalit
The study materials will be appointed in the beginning of the course and will be available in Moodle.
Opetusmenetelmät
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.
Harjoittelu- ja työelämäyhteistyö
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.
Kansainvälisyys
Several case studies from abroad will be presented and if possible an international guest lecturer will be invited.
Opiskelijan ajankäyttö ja kuormitus
The course will require 135 hours, including webinar lectures (about 10h), group work 65 h, independent study 60 h.
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
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)