Enotourism is a growing global phenomenon. Emerging enotourism destinations are constantly improving innovation and design processes of their wine tourism products, e.g. segmenting markets and tuning distribution channels.
At the same time, more consolidated wine tourism destinations are having to face the same challenges as the rest of the tourism sector such as challenges posed by sustainability and overcrowding. This situation becomes a crossroad where both successful and unsuccessful cases intersect. Only professionalization can help understand the complexity and uniqueness of enotourism and can help make the most of the high opportunities for employment and for business offered by this type of tourism.
- Understand the agents of enotourism, which are very different to those in the wine sector
- Identify the most common mistakes and find alternative proposals
- Learn about the main successful cases and about some unsuccessful ones
- Master the basics to design and commercialize enotourism products and destinations
Who is it for?
- Students and professionals from the wine sector
- Students and professionals from the tourism sector
- Students and professionals from the enotourism sector
- Administrative staff from public institutions that work with gastronomy and wine tourism
- Wine enthusiasts willing to expand their knowledge
Specialized training at an international leading center in tourism
- CETT Certificate (University of Barcelona)
- Funded by the Fundación Tripartita
- Introduction to enotourism
- Analysis of the most common mistakes and their alternative proposals
- Successful models in Spain, France, USA, Mexico, China and other countries
- Basis of design and commercialization of enotourism products: from the wine cellar to the destination
- Esther Velasco, professor of Marketing and Tourism. Research Group TURCiT
- Online learning methodology
- The student is the center of the learning experience
- Online learning allows for more flexible learning times
- More personalized tutoring, adapted to the students ‘needs
- Learning objectives are set and clearly scheduled
- Online campus that provides students with both autonomy and monitoring
Continuous assessment based on three types of resources:
- Key comprehension activities. Teaching units delivered by professors to pose key theoretical concepts and contents.
- Consolidation activities. Analysis and reflection units carried out by students to own their learning and interpret content accordingly.
- Discussion activities. Carried out on Online Campus to enable interaction between students and other participants.
- Enotourism tour guide of wine cellars, wine museums, wine tours
- Wine tourism activities and events organizer
- Design and management of enotourism products
- Planning and management of enotourism destinations
- Development of wine making areas
- Entrepreneurship in the wine tourism sector