Food Tourism (5 cr)
Code: MMPG1400-0K0M3
General information
- Timing
-
01.01.2020 - 31.07.2020
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Unit
- School of Business
- Teaching languages
- English
- Degree programmes
- Bachelor's Degree Programme in Service Business
- Teachers
- Minna Junttila
- Groups
-
MRE17SAMatkailu- ja palveluliiketoiminta
-
MRE17SBMatkailu- ja palveluliiketoiminta
-
MRE17S1MMatkailu- ja palveluliiketoiminta
-
MRE18SAMatkailu- ja palveluliiketoiminta
-
MRE18SBMatkailu- ja palveluliiketoiminta
-
MRE18S1MMatkailu- ja palveluliiketoiminta
-
MPT19S1MPalveluliiketoiminta
- Course
- MMPG1400
Materials
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.
Evaluation scale
0-5
Completion alternatives
Interactive online involvement (discussions etc.) – 25% of the grade Assignments: Weekly assignments - 25% of the grade Individual written assignment – 50% of the grade
Further information
-
Student workload
Interactive online involvement (webinars, discussions etc.) 15h Assignments 60h Studying the course material 60h
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Teaching language
en
Number of ECTS credits allocated
5
Qualifications
none
Content
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
Objective
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.