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Online Courses

Gastronomic Tourism


Course

 

Key information

100% Online
Learn at your own convenience
27 Jan 2020 - 3 Apr 2020
Live online lecture session once a week
50 Hours of Learning
10 weeks of study - 5 hours per week 
Euro 1150
All inclusive price

English
Course offered in English

 

Learning Outcome

Upon successful completion of this course, you will be able to:

  • Explain the meaning, history and development of global gastronomic tourism
  • Understand the broad socio-economic, political, environmental, cultural, commercial and ethical factors shaping gastronomic tourism
  • Apply this knowledge in professional and/or personal practice

A number of perspectives are critically examined with the aim of developing or enhancing knowledge, applicable across a number of domains, as well as affording opportunities for the uptake of new skills and practices.

 

Instructor

Lynelle Scott- Aitken

Lynelle Scott-Aitken is a qualified chef, holds a BA in Literature/Religious Studies, an MA in Communication and is keen to embark on her PhD in ethics. She has taught at tertiary level since 2014 and worked in publishing for two decades both as a general writer and specialist food and travel writer who spent a decade researching, travelling to and reporting on gastronomic tourism destinations in Australia and internationally. She has been published extensively at Bauer (ACP), Fairfax/Nine, Federal Publishing, Murdoch, Universal and others, is the author three food books (one translated into French, German and Czech), and has held roles across print, digital and social as writer, sub-editor, chief sub-editor, food editor, deputy editor, managing editor and group editor. 

Lynelle has won awards for writing, judged at the World Food Media Awards and the Royal Agricultural Society for many years and is a past convener of the Symposium of Australian Gastronomy. She enjoys teaching and learning about gastronomy, gastronomic tourism and applied ethics.

 

Who Is This Course For?

Professionals wanting to develop specialist knowledge of gastronomic tourism for a current position held, or to meet future aspirations. Will likely also appeal to food-and-wine curious non-professionals, or gastronomes.

Career Opportunities

Policy-writing, industry innovation, regional development, sustainable/ethical business manager or department head, supply chain advisor, ethics officer, food writer/blogger.

 

For more information:

Here is the course outline:

Introduction to Gastronomic Tourism

Meet Lynelle Scott-Aitken, your instructor. Lynelle introduces you to gastronomic tourism and defines its terms, history and socio-cultural context.

The Experience Economy

Exploring the essential ingredients for turning a place into a destination

Trends & Influences

Understand the macro and micro influences on the development and growth of global food tourism

Gastronomic Tourists

Who are they and what do they really want? Explore the motivations and behaviours of food tourists.

Providers & Innovators in Food Tourism

Learn from global producers and providers who offer exemplary experiences to customers.

Destination Marketing & Development

How to sell places, identities and experiences to an increasingly discerning customer.

Regulatory, Legislative & Policy Considerations

Identify stakeholders and think about the generic formal frameworks that shape food tourism experiences.

Impact on Environment, Culture & Society

Critically evaluate the socio-cultural and environmental effects of gastronomic tourism.

The Digital Revolution & Gastronomic Tourism

How the rise of social media and the shift toward automation provide both pressures and opportunities.

Future Directions & Ethical Considerations

Use research, planning and consideration of all stakeholders to ensure a sustainable future for the industry.

Completion

The following certificates are awarded when the course is completed:

Certificate of Completion
Statement of Results
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