Course name Food Tourism, 5 Cr
Course date 03.10.2022 - 21.12.2022
Institution Jyväskylä University of Applied Sciences
Course language English
Credits 5 ECTS credit

Field Hospitality Management HUB
Teacher Minna Junttila
Available for open UAS Chargeable
Level Bachelor

Queries related to enrolment practices
Enrolment period 15.08.2022 - 25.09.2022

Food Tourism, 5 Cr

03.10.2022 - 21.12.2022

Course description

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.

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 criteria

Evaluation scale 1-5.

Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.

Course way of working and time table

Fully online course. Learning through theory and case studies. Concept design. Online lectures and discussions, interactive webinars. Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.

Course info


World Food Travel Association website. N.d. Accessed on 20 April 2020. Retrieved from https://worldfoodtravel.org/what-is-food-tourism/

Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.

Hall, C. M. and Sharples, L. 2003. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Chapter 1, p. 1-10. & Scarpato, R. and Daniele, R. 2003. New Global Cuisine: tourism, authenticity and sense of place in postmodern gastronomy. Chapter 17, p. 296-313. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (Eds.) 2003. Food Tourism Around the World. Development, Management and Markets. Oxford: Butterworth-Heineman.

Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.

OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 April 2020. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm

Creating Experiences Toolkit: Northern Ireland. N.d. Accessed on 20 April 2020. Retrieved from https://tourismni.com/globalassets/grow-your-business/toolkits-and-resources/experiences-guides/creating-experiences-toolkit.pdf

Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 April 2020. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1

Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 14 April 2020 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957