Gastronomy & Tourism

Description

The Gastronomy and Tourism course is designed to explore the dynamic relationship between culinary arts and the tourism industry. It combines theory and practical experience to understand the role of food in shaping cultural identities, tourist experiences, and the global tourism market. Students will study various aspects of gastronomy, including food history, techniques, sustainable practices, food trends, and the impact of cuisine on local economies and tourist destinations.

In addition, the course will cover the management of food and beverage operations within the tourism sector, such as restaurants, hotels, food tours, and festivals. Students will gain knowledge of the tourism industry’s key components, such as destination marketing, customer service, and event planning, all from a culinary perspective.

Throughout the course, students will have the opportunity to engage in hands-on projects, case studies, and field trips to enhance their understanding of the practical applications of gastronomic tourism. By the end of the program, students will be equipped with the skills needed to pursue careers in both the food and tourism industries, whether as chefs, food tour operators, event managers, or culinary tourism consultants.