Key Information

		100% Online Learn at your own convenience
		12 April - 20 June 2021 Live learning and discussion with instructor every week
		50 Hours of Learning 10 weeks of study: 4-5 hours per week
		Euro €1240 All inclusive
		English Course offered in English

Learning Outcomes

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
• Act on opportunities for business recovery as global travel restrictions ease.

This course facilitates the development of participants’ knowledge and encourages further study in this complex yet fascinating field and is designed to introduce participants to the varieties, contexts and issues involving our food chain. Through discussions, it allows participants to develop an informed view of a number of issues, and opportunities for both tourists and experience providers into the future.

Who is this course for?

Ideal for individuals wanting to develop specialist knowledge of gastronomic tourism for a current position held, or to meet future career aspirations in sectors such as tourism, communications, business, marketing, consultancy, management, entrepreneurship, public relations & events.

View this 30 minute webinar to learn more about the course:

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.

Career Opportunities

Tourism, communications, business, marketing, consultancy, management, entrepreneurship, public relations, events, industry innovation, regional development, food writer/blogger.

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