COURSE TITLE: Gastronomical Tourism

Course Code
Pre/Co-Requisites None
Faculty / Department Tourism Department
Instructor Name (*) Angelica M. Lozada Email (*) angelicalozada1010@gmail.com
Instructor Email, Responds thru email and messenger 8:00am - 6:00pm on weekdays
Messenger Policy
Schedule Monday 11:30 am -2:30 pm Room
Assignm
ent
Cellphone No. 09919492647 or 09959849676
Program Head Dr. Lurhen T. Cortes Email lurhen.cdscdb@gmail.com

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 COURSE INFORMATION/ DESCRIPTION OF THE COURSE
The course covers the Philippine Cuisine and how these cuisines were developed and
its diverse culture is expressed through food and drink. Special emphasis is given to the
study of the history, ingredients, and the procedures for preparing different dishes. This
course will also introduce students to the social, cultural and environmental impacts of
local gastronomic tourism in regard to both people and place. A culminating activity may
be conducted or to attend seminars/convention relating to the Philippine gastronomy.

*LEARNING RESOURCES

https://www.coursehero.com/u/file/164723483/6859453-TMEL-001-Philippine-Gastronomical-
Tourismpdf/

https://foodandroad.com/food
tourism/#:~:text=Food%20tourism%20is%20composed%20of,environment%20of%20a%20parti
cular%20region.

https://www.cordonbleu.edu/news/culinary
tourism/en#:~:text=As%20mentioned%20by%20the%20Ontario,or%20culture%20of%20the%2
0place%E2%80%9D.

https://www.etravel.com/explore/travel-industry/what-is-culinary-tourism/

The Routledge Handbook of Gastronomic Tourism by Saurabh Kumar Dixit

A list of refereed journals, articles and links is posted in NEO LMS

Technology Requirements
A set up for this course where refereed journals will be posted to be used in group
presentations, online discussions, and assignment submission purposes. A laptop, desktop,
or mobile device is required for NEO LMS access.

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*COURSE LEARNING OUTCOMES
At the end of this course, students will be able to:

1. define terms and concepts related to gastronomical tourism;

2. describe the evolution of Philippine gastronomy;
3. analyze the Philippine food culture and its history;

*ASSESSMENT COMPONENTS
Aligned Course
Assessment Description Weight Learning
Method Outcome
Performance Task Students should be attentive in the discussion. 35% 1, 2, 3
(Participation in Participation in class will be monitored as well as the
Class, Recitation, recitation. Group presentations should include a
Group summary of the main points discussed. Students
Presentations) should be aware that regular absences will affect their
grades.

Written Works Students will prepare for a weekly quiz and 25% 1, 2, 3
(Quizzes, activity before or after the discussion during
Activity, face to face or online discussion. Marking sheet
Assignments) and criteria for assessment is
posted in NEO LMS.
Exam The final exam will consist of a number of short 40% 1, 2, 3
response questions and will be an hour in
length. The content to be examined will be drawn
from the discussion and activities of weekly classes
and from the readings assigned in class.

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*ASSESSMENT AND EVALUATION INFORMATION

*ATTENDANCE AND PARTICIPATION EXPECTATIONS

In class and online participation are key components to your final grade. Please refer to the
assessment components above for details.

*GUIDELINES FOR SUBMITTING ASSIGNMENTS

All presentations are to be uploaded to NEO LMS

*EXAMINATIONS
Exam date, time and location will be posted to CDSCDB Official page and NEO LMS

*EXPECTATIONS FOR WRITING

Department policy directs that all written assignments (including, to a lesser extent, written exam
responses) will be assessed at least partly on writing skills. Writing skills include not only surface
correctness (grammar, punctuation, sentence structure, etc.) but also general clarity and
organization.

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 Course
Schedule Topic & Reading Assignments/Due Dates
Date
March 6, 2023 Course Introduction Group Sign-up
Introduction of Gastronomy in the NEO LMS Post:
Philippines
Impacts of Culinary Tourism NEO LMS Post:

Culinary Tourism NEO LMS Post:

Characteristics of Filipino Cuisine NEO LMS Post:

Components of Filipino meal NEO LMS Post:

Evolution of Filipino Cuisine NEO LMS Post:

History of the Philippines and its Food NEO LMS Post:

Gastronomy of Luzon NEO LMS Post:

Gastronomy of Vizayas NEO LMS Post:

Gastronomy of Mindanao NEO LMS Post:

Filipino Street Food NEO LMS Post:

Food Festival NEO LMS Post:

NEO LMS Post:

NEO LMS Post:

NEO LMS Post:

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INTERNET AND ELECTRONIC COMMUNICATION DEVICE INFORMATION

The use of laptop and mobile devices is acceptable when used in a manner appropriate to the course
and classroom activities. Students are to refrain from accessing websites that may be distracting for
fellow learners (e.g. personal emails, Facebook, YouTube).

*MEDIA AND RECORDING IN LEARNING ENVIRONMENTS (*forthcoming statement)

Media recording for lesson capture

The instructor may use media recordings to capture the delivery of a lecture. These recordings are
intended to be used for lecture capture only and will not be used for any other purpose. Although the
recording device will be fixed on the Instructor, in the event that incidental student participation is
recorded, the instructor will ensure that any identifiable content (video or audio) is masked, or will
seek consent to include the identifiable student content to making the content available on College
approved platforms.
Media recording for assessment of student learning
The instructor may use media recordings as part of the assessment of students. This may include but
is not limited to classroom discussions, presentations, clinical practice, or skills testing that occur
during the course. These recordings will be used for student assessment purposes only and will not be
shared or used for any other purpose.
Media recording for self-assessment of teaching practices
The instructor may use media recordings as a tool for self-assessment of their teaching practices.
Although the recording device will be fixed on the instructor, it is possible that student participation
in the course may be inadvertently captured. These recordings will be used for instructor self-
assessment only and will not be used for any other purpose.

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