Summer Course in Food, Wine and Tourism Communication in Piedmont.
Duration: 3 weeks | Language: English
Italy is the perfect laboratory to explore and experience first-hand the importance of communication for tourism and gastronomy. This unique program covers the fundamental principles and communication techniques used in the advertising, promotion and marketing for tourism and the culinary arts (specifically wine and food) in the Northern Italian region of Piedmont.
The multifaceted city of Torino will serve as the base to explore these themes in a region rich in cultural and gastronomic heritage. Torino as a city has re-branded itself as a cultural destination following the 2006 winter Olympics that helped to transform this often times stereotypical industrial center. Students will complete a final work that will take the form of an IBook based upon their individual personal projects under the supervision of their instructors and class tutor.
Description.
Schedule: This course meets Monday to Friday with morning and afternoon sessions for a total of 75 contact hours.
Format: This program combines time in the classroom, site visits, evening “tasting “ dinners”, talks with industry professionals as well as evening writing and brainstorming sessions with the class tutor to form an innovative, unique and intensive experience. Participants can expect to be writing, photographing, eating and tasting on a full-time basis.
Level and Pre-requisites: This is an introductory course, no previous studies are required. This program is aimed at students and young professionals in the field of hospitality, marketing and tourism industries as well as people with a passion for Italian gastronomy.
Turín
Ha sido una ciudad con una gran cantidad de transformaciones a través de la historia, que le han exigido cambiar constantemente, convirtiéndose así en pionera de laboratorio junto a la producción tradicional, pero a su vez innovando para el desarrollo de diferentes sectores empresariales, que se extienden a nivel nacional y mundial.