A unique opportunity to participate in this inaugural delivery of Gastronomic Tourism and be one of the first to complete this course! 

 

About this Course

This module explores the concept of travelling with the express purpose of participating in food and/or wine related experiences. Known as gastronomic tourism, this type of travel is enabled by low-cost travel and fuelled by the social media obsession with exciting food and wine destinations and activities, and unprecedented opportunities to share those experiences with people we know and the world at large.

It can include experiences of food and wine producers, festivals and other related events, restaurants, regular and specialist markets, seasonal celebrations, shopping and cooking, tastings and other food-and-wine related learning opportunities. High value is placed on the uniqueness and importance of these experiences, so we must therefore seek to understand, value and preserve the qualities of regional identity, community connection, and the environmental and cultural diversity that underpins them and ensures their future.

 

Who is it for?

Professional experience or previous studies in tourism, communications, business, marketing, consultancy, management, entrepreneurship, public relations or events; for individuals 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 nonprofessionals, or gastronomes.

 

Key Information

100% Online
Learn at your own convenience
5 August 2019 - 13 October 2019
Live online sessions once a week 
50 Hours of Learning
10 weeks of study, 5 hours/week including assignments
EUR 1150 
Special inaugural price

English
Course offered in English

 

Instructor

 

Lynelle Scott-Aitken

Gastronomy Faculty, Chef and Journalist

Lynelle Scott-Aitken teaches Media History & Ethics and the Food, Lifestyle & Travel elective and offers pastoral care and Justice of the Peace services to students. She holds a BA in Literature and an MA in Communications and is a qualified chef. As a specialist writer of food/travel articles and books for companies including Fairfax and Lonely Planet, she travelled the globe in search of stories for more than a decade then spent eight years at Bauer Media writing, sub-editing, editing and managing editing multiple titles. Lynelle is passionately interested in the field of professional ethics. She is a volunteer ethics teacher in NSW primary schools and a pastoral care representative on the NSW Family Planning Research Ethics Committee. 

For more information: Contact Us

Here is the course outline:

Welcome & Orientation

Complete this short orientation to learn how to navigate through Le Cordon Bleu's Engage learning platform and upload required documentation.

Introduction to Gastronomic Tourism

Define the terms, history and socio-cultural context of gastronomic tourism.

The experience economy

Explore the essential ingredients for turning a place into a destination.

Trends & influences in gastronomic tourism

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 the 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