Food Tourism (5cr)

Evaluation scale

0-5

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.

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

Qualifications

none