Food Tourism (5 cr)
Code: TO00BN86-3001
General information
Enrollment
18.05.2020 - 24.05.2020
Timing
07.09.2020 - 19.10.2020
Number of ECTS credits allocated
5 op
Virtual proportion
1 op
RDI proportion
3 op
Mode of delivery
80 % Contact teaching, 20 % Distance learning
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Marjaana Salomaa
- Henry Lybäck
- Anikó Lehtinen
Teacher in charge
Marjaana Salomaa
Groups
-
TOP220SY
Learning outcomes
Student is able to
- grow overall understanding of food tourism and its’ significance in tourism business
- describe and apply future trends in planning and development
- describe the regional tourism attractions
- integrate local food and beverage in to tourism experience
- utilize business thinking in food tourism services
- develop customer-oriented services and processes in food travel
Teaching methods
The course includes introduction to food tourism and development work. These elements give student understanding of food tourism and food routes in Finland, student develops customer-oriented tourism services based on local attractions and learns to integrate local food and beverage in to tourism experience.
Location and time
Laurea Leppävaara campus
Alternative completion methods of implementation
N/A
Co-operation with working life and/or RDI
Co-operation with Hungry for Finland -project
Important dates
Active participation in lectures starting 7.9.2020
Mandatory all day work-shop 21.9.2020
Students workload
Intensive course:
Lectures
Work shop
Group assignment
Content and scheduling
7.9.-19.10.2020
Weekly lectures of related themes
Active independent group work
Further information for students
Mandatory all day work-shop 21.9.2020