Culinary Tourism

Undergraduate

Exploration of culinary tourism through culture, history, food and wine, festivals, regional identity and sustainable development and consumption of places. Creation of a culinary tourism product and marketing strategies. Course Format: Lectures, 3 hours per week. Prerequisite(s): Two TOUR (TMGT/TREN) credits numbered 1(alpha)90 to 2(alpha)99 or permission of the instructor Course Notes: This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. Exclusions: Completion of this course will replace previous assigned grade and credit obtained in TMGT (TREN) 3P97.