The specialization in Tourism Management of Culinary and Gastronomic Heritage within theCETT-UB Masters in Tourism Innovation Management will help students discover how to place value in the food resources of a given territory and how to create and promote gastronomy related touristic projects.
Gastronomy is a key resource to transmit the culture of a given territory; this is something the tourism industry has started to make the most of in order to explore heritage-based tourist offer. In fact, several factors have recently contributed to redefine the appeal of many destinations: a growing interest in ethical and responsible consumerism, in new types of food, locally sourced produce or avantgarde cuisine. These new consumers ‘interests have made tourism professionals think further about designing gastronomy-based tours, local produce tasting workshops or cookery lessons in order to satisfy the needs of the most demanding travelers, who seek more authentic experiences. This new market niche needs experts in food tourism and its different branches (culinary tourism, wine tourism, olive oil tourism, horticulture tourism, terroir experiences, etc.) and such experts must be able to create unique products, optimize their own management style in an innovative way and design the best commercial strategies in a highly competitive environment. This specialization in Tourism Management of Culinary and Gastronomic Heritage within the CETT-UB Masters in Tourism Innovation Management is made for these professionals.
Combine your passion for gastronomy with your creative strike and design unique gastronomic experiences that will turn any destination into a must-visit!