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In recent years, the global gastronomic market has seen remarkable growth due to rising tourist demand for unique experiences. Gastronomic tourism not only fosters job creation but also aligns with Sustainable Development Goals, promoting social inclusion and economic empowerment for vulnerable groups like women, youth, and rural communities. With more than one-third of tourists’ spending devoted to food, gastronomy has become a primary travel motivator. This dynamic sector is the focus of our course, covering gastronomic history, tourism’s gastronomy nexus, value chains, market structures, sustainability, and destination planning and management.
What will you learn in this program?
This course delves into the role of food in human culture, emphasizing gastronomic heritage. Students will explore the link between tourism and gastronomy, examining the latest developments in gastronomic tourism. Topics include the concept, structure, and breadth of gastronomic tourism. The course addresses challenges in the international legal landscape, including privacy concerns and digital payment systems. It also covers global tourism trends, sustainable practices aligned with the UN’s 2030 Agenda, and the evolving “sharing economy.”
You can enroll and study the content for free and only pay € 49 if you want to do the assignments and receive a certificate of completion.
WHO IS THIS PROGRAM DESIGNED FOR?
This course is designed for policymakers aiming to develop the gastronomic sector and individuals enthusiastic about the culinary arts. Whether you are shaping industry policies or exploring the nuances of gastronomy, this program is suitable for you. It is also ideal for professionals in food and beverage management, whether in kitchen operations or the vibrant gastronomic scene. Gain introductory knowledge and expand your expertise through a 100% online training course featuring short videos, readings, and assignments in each module.
PROGRAM STRUCTURE
Module 1: History of Gastronomy. Introduction to History and Gastronomic Heritage
Module 2: Gastronomy as a Tourist Attraction. Introduction to the Gastronomy-Tourism Binomial.
Module 3: What is Gastronomic Tourism. Value Chain and Components.
Module 4: Gastronomic Tourism and the SDGS. Sustainability of Gastronomic Tourism
Module 5: Planning, Management, and Development of Gastronomic Tourist Destinations. Gastronomic Tourism Planning.
Silvio Patrucco
Head of kitchen practicals
As a Chef lecturer, Silvio teaches culinary arts and concepts. He is a Certified Hospitality Educator and is currently the Assistant Head of Kitchen Operations. Before joining Les Roches in 2007, he worked at the Dorchester Hotel and Le Meridien Hotel group.
Luisa Campin Ramirez de Arellano
Environmental Waste Management Coordinator/ Senior Instructor/Nutritionist
From Madrid. Teaching in Les Roches Marbella since 2006. More than 20 years of experience in the F&B department, I for Michel Rostang (2 Michelin stars) in Le Meridien Piccadilly and Meliá Plaza de España. “The greatest source of motivation for teachers is shaping the professional futures of our students.”
Julio Lopez Gonzalez
Finance lecturer
Born in Marbella and lived and worked in several countries like Switzerland, UK, Sweden, Tanzania, Greece, Thailand, Cambodia, and Nicaragua as an operation manager for hotels and F&B companies. After, I opened several F&B businesses around the world. I hold a BBA in hospitality management specializing in Finance, a diploma in culinary arts, and a master’s in education. I joined Les Roches Marbella as a lecturer because I wanted to encourage young passionate hospitality professionals to follow their dreams similar of working for great hospitality companies or opening their businesses.
Enrollment process
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If you would like to obtain a certificate of completion, please enroll in Get Certified: Culinary Arts and Gastronomy after finishing the MOOC.
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If you would like to enroll multiple users or need more information about this course, please contact us!