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.
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
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).