Spring | Full
Course name Food Tourism
Course date 06.03.2023 - 19.05.2023
Institution Jyväskylä University of Applied Sciences
Course language English
Credits 5 ECTS credit

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

Queries related to enrolment practices
Enrolment period 21.11.2022 - 19.02.2023
Implementation plan

Food Tourism

06.03.2023 - 19.05.2023

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 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 criteria

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).

Course way of working and time table