Food Tourism (5cr)
Code: TO00BN86-3001
General information
- Enrollment
- 18.05.2020 - 24.05.2020
- Registration for the implementation has ended.
- Timing
- 07.09.2020 - 19.10.2020
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 4 cr
- Virtual portion
- 1 cr
- RDI portion
- 3 cr
- Mode of delivery
- Blended 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
- Course
- TO00BN86
Teachin 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
Materials
Esimerkiksi:
Visit Finland. Tunne asiakkaasi. Kohderymäopas matkailuyrityksille.
Ruokamatkailuhanke. Haaga-Helia amk: www.hungryforfinland.fi
Visit FInland. Ruokamatkailun tuotesuositukset 2020
Ruokamatkailustrategia 2015-2020 (uusi strategia julkaistaan 2020)
Havas, K., Adamsson, K. & Sievers, S. 2017. Hungry for Finland. Strategian jalkautusvaihe 2015-2017.
Havas, K. & Jaakonaho, K. 2012. Evästä matkailuun. Luotsi makumatkan rakentamiseen. Haaga-Helia amk.
Completion alternatives
N/A
Employer connections
Co-operation with Hungry for Finland -project
Exam schedules
Active participation in lectures starting 7.9.2020
Mandatory all day work-shop 21.9.2020
Student workload
Intensive course:
Lectures
Work shop
Group assignment
Content scheduling
7.9.-19.10.2020
Weekly lectures of related themes
Active independent group work
Further information
Mandatory all day work-shop 21.9.2020
Objective
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
Further information
Mandatory all day work-shop 21.9.2020