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Food Tourism (5 op)

Toteutuksen tunnus: MMPG1400-0K0Z1

Toteutuksen perustiedot


Ajoitus
01.01.2020 - 31.07.2020
Toteutus on päättynyt.
Opintopistemäärä
5 op
Lähiosuus
5 op
Toteutustapa
Lähiopetus
Opetuskielet
suomi
Opettajat
Minna Junttila
Ryhmät
VAz20K1
5.jakson ja kesän 2020 opinnot
ZJK20KM
Korkeakoulujen välinen yhteistyö, MARATA, Kevät 2020
ZJA20KM
Avoin amk, MARATA
Opintojakso
MMPG1400

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.

Opetuskieli

fi

Opintopistemäärä

5

Esitietovaatimukset

none

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

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.

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