NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT
COURSE OUTLINE
COURSE #: HMGT 4989 COURSE TITLE: CULINARY TOURISM
CLASS HOURS: 1 LAB HOURS: 2 CREDITS: 2
1. COURSE DESCRIPTION
With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour.
2. COURSE OBJECTIVES
Upon completion of HMGT 4989, the student will be able to
a. Discuss the impact of food and culture in the tourism marketplace. b. Design, budget, market, and lead a culinary walking tour. c. Analyze and evaluate the content of a guided tour. d. Research and assess foods and food-related events that have an impact on tourism
3. STUDENT LEARNING OUTCOMES and ASSESSMENT
Student Learning Outcomes Method of Assessment a. Assess impact of food and culture in the Exams tourism marketplace (HMGT Knowledge Gen Classroom participation and discussion board Ed: Skills) participation b. Identify and qualify the methodology for Written essay designing a successful culinary tour (Gen Ed: Values) c. Conceptualize and design a power point Culinary walking tour project presentation for a NYC culinary walking tour (Gen Ed: Integration) d. Evaluate content, market probability and Participation, peer feedback, group (team) success of a culinary walking tour (HMGT collaboration and walking tour assessment Knowledge, Gen Ed: Skills)
Stewart revised FALL 2018 4. PREREQUISITES: AAS Degree in Travel & Tourism or Hospitality Management
5. TEXT(S): Wolf, E. (2006). Culinary tourism: the hidden harvest. Dubuque, IA: Kendall Hunt Publishing.
6. GRADING SYSTEM
Exams 15 % Class Participation 15 % Discussion Board Participation 10 % Written Essay 10 % Culinary Walking Tour Project 25 % Peer Feedback 5% Group (team) Collaboration 10 % Walking Tour Assessment 10 % TOTAL 100 %
Stewart revised FALL 2018 WEEKLY COURSE OUTLINE
COURSE: HMGT 4989 COURSE TITLE: CULINARY TOURISM
WEEK 1/2 Course overview and expectations. What is culinary tourism? (Theories, Examples and origins)
WEEK 3/4 Understanding the culinary tourist. Culinary tourism’s economic potential and benefits
WEEK 5/6 NYC as a model of culinary tourism. New York City “walking tour” field trip
WEEK 7/8 Designing a culinary tourism product strategy. Venues for culinary tourism. Caveats of culinary tourism
WEEK 9/10 The professional tour guide. Techniques and skill sets of tour guiding. Management and business of tour guiding
WEEK 11/12 Culinary walking tour presentations
WEEK 13/14/15 Culinary walking tour presentations. Critiques of the culinary walking tour presentations
Stewart revised FALL 2018 WEEKLY COURSE OBJECTIVES
COURSE: HMGT 4989 COURSE TITLE: CULINARY TOURISM
The student will be able to
WEEK 1/2 Identify the concepts and theories of culinary tourism Compare culinary tourism in terms of niche tourism Recognize and define “gastronaut” and other culinary tourism terminology Explain and discuss the origins of culinary tourism in terms of agriculture and “green chefs”
WEEK 3/4 Assess the culinary tourist profile Classify the culinary tourist as experimental and interactive Propose the economic potential and benefits of culinary tourism
WEEK 5/6 Investigate New York City as a model for culinary tourism Critique a New York City guided walking tour
WEEK 7/8 Evaluate the culinary tourism product strategy Identify New York City culinary tourism venues Recognize caveats of culinary tourism
WEEK 9/10 Apply technical skills of tour guiding in the development of a culinary walking tour Practice management and business skill sets in the development of a culinary walking tour
WEEK 11/12 Evaluate a culinary tourism product – the culinary walking tour
WEEK 13/14/15 Appraise the positive and negative aspects of culinary tourism
Stewart revised FALL 2018 SELECTED BIBLIOGRAPHY
Civitello, L. (2011). Cuisine & culture: A history of food & people. Hoboken, NJ: John Wiley and Sons.
Agarwal, Shelia & Graham Busby (2018). Special interest tourism: concepts, contexts and cases.
CABI, Boston, MA.
Freedman, P. (2007). Food: the history of taste. Berkeley, CA: University of California Press.
Gates, S. (2006). The gastronaut. New York, NY: Harcourt.
Hall, C.M., Sharples, L., Mitchell. R., (2003). Food tourism around the world: development, management and markets. Oxford: Butterworth-Heinemann.
Heyman, P. (2003). International cooking: a culinary journey. Upper Saddle River, NJ: Prentice Hall.
World Food and Travel Organization: http://www.worldfoodtravel.org
Long, L. (2004). Culinary tourism. Lexington, KY: The University Press of Kentucky.
McWilliams, M. (2007). Foods around the world: a cultural perspective. Upper Saddle River, NJ: Prentice Hall.
Stern, J. and Stern, M. (2006). Two for the road: our love affair with American food. New York, NY: Houghton Mifflin.
Tselikis, Jim & Sabine Lomac (2018). Cousins Maine lobster: how one food truck became a
multimillion-dollar business. New York, NY: St. Martin’s Press.
Stewart revised FALL 2018
Oral Presentation Rubric Student Name Course Section
Performance Indicator Student’s Score
1.Unacceptable 2. Acceptable 3. Good 4. Excellent
Small value, Was Little value, Highly some educational, Value of Material material not educational, information but informative, Presented educational or very could have gave insight to informative informative been more audience educational Misprounced words, no Polished evidence of Somewhat Effective and delivery, clearly Verbal Delivery research in how ineffective but evidence of prepared and to pronounce there is thoughtfulness professional unknown words, evidence of and planning delivery, very ineffective preparation informative delivery
Slides were methodical and No apparent Some structure Slides were Organizational Structure, made for a reasoning but could have logical and Order or Slides, Flow of smooth and applied, lack of been more made for a Presentation polished and structure orderly smooth delivery professional delivery
Followed Mastery of Media Partially guidelines, very Presentation Saved on Did not follow Followed followed presentable to Flash Drive, Formatted, guidelines at all guidelines guidelines professional Spell-Checked audience
Stewart revised FALL 2018