Introduction to Culinary Tourism [CRN 31358]

380A1:
Discipline: Natural Resource Recreation and Tourism
Instructor: Minihan
Credits: 3
Day: A
Start: 1100
End: 1220
Field Class: Day 1 | January 12, 2019 | Hawaii, United States
Prerequisites: The standard CSU prerequisite -- one (1) lower-division introductory or principles of natural resource tourism course -- has been waived by the instructor Download Syllabus

Tourists travel all over the world to seek different types of cuisine and create memorable experiences through them. Many studies indicate that food has become an integral aspect of a tourist’s experience and may be interpreted as a lens to understand a destination’s local culture. This course will be highly interactive and reviews a variety of illustrative real life case studies around the world specific to new and ongoing culinary tourism oriented opportunities. It is designed to introduce key distinguishing aspects of culinary tourism concepts and assesses the culinary sector in relation to the supply and demand experience attributes. The course also explores tourism frameworks as it relates to the culinary trends, economic growth, attractions, product development, and culinary promotion. It will include an interactive and dynamic field trip to visit a local culinary tourism stakeholder at one of our stops along the voyage!

Field Class

Country: Hawaii, United States
Day: 1
Date: January 12, 2019

The class will learn about the topic of culinary tourism by exploring part of the beautiful Hawaiian Island of Oahu and putting our taste buds to test. We will begin our day by visiting an award winning Hawaiian restaurant and sample one of the chefs’ masterpieces. We will then end our day with a visit to the Paradise Cove Luau grounds and learn about their unique culinary approach. The experience manager will present how they provide the ultimate culinary experience for their tourists. After gaining the behind the scenes insight, we will attend their luau on the beach and become fully immersed in an authentic evening of one of Hawaii’s finest culinary offerings. Part of this dynamic experience includes participating in their interactive cultural activities before dinner such as lei making, and hula lessons. We will then return to the ship and dream about the delicious meal and the delightful culinary experiences we just embraced.

Learning Objectives:

  1. Understand the unique elements that goes into the preparation of the Hawaiian Luau experience, and why it is one of Hawaii’s finest culinary offerings.
  2. Identify current culinary tourism trends and its economic impact on Hawaii.
  3. Understand how local products applied to culinary tourism experiences helps enhance the community and its interconnectivity.