"Teaching Food Tourism in Ireland-Reflections from COVID-19" by Ziene Mottiar and Máirtín Mac Con Iomaire

Article Title

Teaching Food Tourism in Ireland-Reflections from COVID-19

Authors

Ziene Mottiar, Technological University DublinFollow
Máirtín Mac Con IomaireFollow

DOI

https://doi.org/10.25035/visions.24.01.05

Keywords

food tourism education, Ireland, impact of COVID-19, reflection of teaching

Abstract

This paper is a reflection of the development of a Food Tourism module over the last 5 years in TU Dublin with particular focus on the impact of COVID on pedagological strategies. The module emerged as a reaction to an environment in which tourism, and food tourism, was being identified as increasingly important and on the program team there was a desire to provide students with different perspectives of food. A key element of the module is interaction with industry, via guest lectures, case studies and a field trip. COVID-19 had a significant impact as teaching and learning pivoted online. As teaching now returns to the classroom we reflect that the experiences of COVID-19 have made the module more accessible and international.

Recommended Citation

Mottiar, Ziene and Mac Con Iomaire, Máirtín (2021) "Teaching Food Tourism in Ireland-Reflections from COVID-19," Visions in Leisure and Business: Vol. 24: No. 1, Article 5.
DOI: https://doi.org/10.25035/visions.24.01.05
Available at: https://scholarworks.bgsu.edu/visions/vol24/iss1/5

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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