Explores the intersection between food, gastronomy and tourism, drawing on local, regional and global examples. The role of both the producer and the consumer in the gastronomic tourism industry is also discussed.
Topic 1: Defining gastronomic tourism
Topic 2: Changing tastes: Contexts shaping gastronomy and tourism
Topic 3: Motivations of food tourists
Topic 4: Food tourism suppliers and entrepreneurs
Topic 5: Marketing gastronomic tourism
Topic 6: Policy and planning for food tourism
Topic 7: Slow food and tourism
Topic 8: Sustainable tourism and gastronomy
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||explain terms such as food tourism, culinary tourism and gastronomic tourism, and the social and cultural contexts in which they take place||Intellectual rigour||Knowledge of a discipline|
|2||determine the reasons that underscore the growth of food tourism in Australia and around the world||Intellectual rigour||Knowledge of a discipline||Cultural competence|
|3||examine the motivations and consumer behaviour of gastronomic tourists||Intellectual rigour||Knowledge of a discipline|
|4||analyse the strategic role of suppliers and producers in gastronomic tourism||Intellectual rigour||Knowledge of a discipline|
|5||critically evaluate the social, cultural and environmental impacts of gastronomic tourism on both people and place.||Intellectual rigour||Knowledge of a discipline||Cultural competence|
- No prescribed texts.
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2014 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.