OVERVIEW

The discipline represents a novelty in the pedagogical panorama of the national university educational offer. The originality consists in declining the intercultural didactic questions on the specific side of a sustainable tourist offer, able to enhance the places, and the cultural products both natural and artificial, with particular reference to the products of wine and food

AIMS AND CONTENT

LEARNING OUTCOMES

The course aims to illustrate the epistemological foundations of the discipline highlighting the links with the tourist practices and the reflections on the development of specific intercultural skills. The constructs of hospitality, receptivity and care are themed as founding nucleuses of the tourist experience as an educational-learning event, opening the way to original forms of design, communication and evaluation of the tourist offer able to achieve an effective welding between sustainability and differentiated needs of tourists.

TEACHING METHODS

Lectures, discussions, videos, group work, case studies

SYLLABUS/CONTENT

The programme is differentiated between a general part and a specific part. The first frames the discipline within the epistemological frames of pedagogy and didactics, while the second declines concepts and pedagogical theories on the specific side of the planning of the tourist offer in an intercultural perspective.

FIRST PART

1) Pedagogy and didactics: epistemological structures, relationships and boundaries

2) Intercultural perspective. Intercultural theoretical perspective in pedagogical reflection and didactic planning

3) Informal learning. Informal contexts of human formation  

4) Self directed Learning. To direct oneself in the processes of growth, decision making and the choice between training and self-training practices. 

PART TWO

1) Relationships between learning and experience, culture and training, reflectivity and self-transformation

2) The tourist experience as a process of intentional empowerment oriented learning

3) Designing and implementing self-directed intercultural tourism experiences

4) Food and wine tourism between taste, pleasure, knowledge

RECOMMENDED READING/BIBLIOGRAPHY

1) A. Bobbio, Pedagogia del viaggio e del turismo. Natura e cultura del ben-essere, Morcelliana, Brescia, 2021

2) Corvo, Fassino (a cura di), Viaggi enogastronomici e sostenibilità, Franco Angeli, 2018.

TEACHERS AND EXAM BOARD

Exam Board

FRANCO BOCHICCHIO (President)

GUIDO FRANCO AMORETTI

LESSONS

LESSONS START

february 22, 2021

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

writing test: Book 1 and 2 , and didactic slides published on aulaweb 

more information will be published on aulaweb

ASSESSMENT METHODS

The successful learning of the discipline is certified by the competence demonstrated by the student to have acquired a knowledge of the subjects consistent with the expected results and in accordance with the training objectives declined according to the Dublin descriptors. This knowledge oscillates between the sufficient and excellent level expressed in thirtieths,
and is evaluated with the following criteria:
Knowledge and understanding: min 5 - max 7.
Ability to apply knowledge and understanding: min 5 - 7 max
Making judgments: min 3 - max 5.
Communication skills: min 3 max 7.
Ability to learn: min 2 - max 4.

Exam schedule