Food Tourism, 5 cr

Attention! Online registration is closed.
Date
    07.10.2019 - 06.12.2019
Last enrolment date
    08.09.2019
Location
    Online course
Goal
    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.
Contents
    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
Accomplishment
    Interactive online involvement
Individual written assignments
Peer assessment
Reflection
Literature
    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.
Price
    75 €
Further Information
    avoinamk@jamk.fi

See the Timetable