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Online Session 2 Session 2,  2

Unit Summary

Unit type

PG Coursework Unit

Credit points

12

AQF level

9

Level of learning

Introductory

Unit aim

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.

Unit content

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

Learning outcomes

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.

GA1: , GA2: , GA3: , GA4: , GA5: , GA6: , GA7:
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
2 determine the reasons that underscore the growth of food tourism in Australia and around the world
3 examine the motivations and consumer behaviour of gastronomic tourists
4 analyse the strategic role of suppliers and producers in gastronomic tourism
5 critically evaluate the social, cultural and environmental impacts of gastronomic tourism on both people and place.

On completion of this unit, students should be able to:

  1. explain terms such as food tourism, culinary tourism and gastronomic tourism, and the social and cultural contexts in which they take place
    • GA1:
    • GA4:
  2. determine the reasons that underscore the growth of food tourism in Australia and around the world
    • GA1:
    • GA4:
    • GA7:
  3. examine the motivations and consumer behaviour of gastronomic tourists
    • GA1:
    • GA4:
  4. analyse the strategic role of suppliers and producers in gastronomic tourism
    • GA1:
    • GA4:
  5. critically evaluate the social, cultural and environmental impacts of gastronomic tourism on both people and place.
    • GA1:
    • GA4:
    • GA7:

Prescribed texts

  • No prescribed texts.
Prescribed texts may change in future teaching periods.