Food Tourism, 5 cr

Aika		16.03.2020 - 15.05.2020
Ilmoittautumiset		09.02.2020 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.
Hinta		75 €
Lisätietoja		avoinamk@jamk.fi

Palaa