Food Tourism, 5 cr (Campusonline)

Huom! Online-ilmoittautuminen on päättynyt.
Aika
    07.10.2019 - 06.12.2019
Ilmoittautumiset
    15.09.2019 mennessä
Paikka
    Online course
Tavoite
    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.
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
Toteutus
    Interactive online involvement
Individual written assignments
Peer assessment
Reflection
Kirjallisuus
    Havas, K. & Jaakonaho, K. (Eds.) 2015. Hungry for Finland. Helsinki: HAAGA-HELIA ammattikorkeakoulu. At: http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/ Accessed online 15.3.2019.
Lisätietoja
    avoinamk@jamk.fi

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