2024

Enotourism and Gastronomic Tourism

Name: Enotourism and Gastronomic Tourism
Code: SOC13837L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area: Tourism

Teaching languages: Portuguese
Languages of tutoring support: Portuguese

Presentation

The discipline of wine tourism and gastronomic tourism promotes the learning of tools for the design of innovative and creative projects in both areas.

Sustainable Development Goals

Learning Goals

Provide students with theoretical and practical knowledge about the importance of wine tourism and gastronomic tourism for the valorization of territories and the development of tourism in the regions. The curricular unit has the following specific objectives: To understand the phenomenon of gastronomy and vineyards and wine in societies and in the development of a region; provide methodological tools for planning and organizing projects in the area of wine tourism and gastronomic tourism; provide tools for students to identify the problem of supply and demand in wine tourism and gastronomic tourism.

Contents

Module I- Wine Tourism
1-Wine Tourism: Concepts
2- Wine tourism and tourism development
3- Wine routes
3.1- Wine heritage and tourism
4- Demand in wine tourism
4.1-Types of wine tourism
4.2-Motivation and experience in wine tourism
5-Project in wine tourism

Module II - Gastronomic tourism
1-Gastronomic tourism: concepts
2- Gastronomy, culture and tourism development
3-Food festivals
4-Creative tourism and gastronomy
4-Demand in gastronomic tourism
4.1- Types of gastronomic tourists
4.2-motivations and experience in gastronomic tourism
5-Project in gastronomic tourism.

Teaching Methods

Teaching methodologies will be based on theoretical-practical classes, not only using the expository and explanatory method to transmit essential knowledge, but also fostering dialogue, debate and reflection. Practical exercises will be carried out on the different themes related to wine tourism and gastronomy. Technical and scientific visits will be made to wineries, confraternities, etc. Students will develop a project in these areas. To articulate the connection between theory and practice, some experts in the field of wine, wine tourism and gastronomy will be invited to give lectures. The approval in the discipline is obtained with the minimum classification of 10 values ​​in any type of evaluation, according to the rules in force at the University of Évora for the current academic year.
Continuous Assessment - 1 individual written test (40%) + Project (40%) + Exercises in (20%)
Assessment by Exam - 1 individual written test (60%) + Project (40%)