The universe of tourism is just a click away

Discover the first online course for designing unique experiences in gastronomy tourism. The full English Course comprises high-quality content specifically designed for e-learning. It also provides the opportunity to participate in live masterclasses with experts in gastronomy tourism who share their experiences and expertise. During the course, the topics explored include the planning and development of culinary routes, the promotion of culinary destinations, and experience management. Upon completion, students will be prepared to design and lead unique experiences that captivate travelers and contribute to the success of the gastronomy and tourism industry.

Practical information

• Online

• 100% in English

• Duration: 9 ECTS

• Academic period: 28th of October 2026 - 19th of March 2027

• Live classes: every Thursday from 16:00 pm to 17:30 pm (CEST) (except during vacation periods)

• Limited spots

• Certificate from the Faculty of Gastronomic Sciences at the Basque Culinary Center

• Questions and additional information: cursosonline@bculinary.com

Program's objectives

• To acquire a deep knowledge about gastronomy tourism, understanding its fundamentals, trends, and current challenges

• To develop the skills to design and manage memorable gastronomy tourism experiences, addressing aspects such as route planning, the promotion of destinations, and the creation of memorable culinary experiences

• To gain in-depth knowledge about the relationship between gastronomy, culture, and travel, exploring how culinary aspects influence travelers' choice of destination and satisfaction

• To become familiar with the technological and digital tools required to promote and market gastronomy tourism products, including marketing strategies and social media management

• To gain a comprehensive understanding of sustainability in gastronomy tourism and the importance of promoting responsible practices that preserve culinary heritage and are environmentally friendly

Career oportunities

We know that professional opportunities may vary depending on students' geographic location and individual preferences; however, upon completing this Course, students will be able to perform tasks and functions in the following positions and fields:

• Gastronomy Tourism Advisor and Consultant

• Tour Guide Specializing in Gastronomy

• Employment in Wineries and Agri-Food Companies with a focus on tourism

• Employment in Travel Agencies specializing in Gastronomy Tourism

• Experience Management in Hotels and Hotel Chains

• Gastronomic Communication at Communication Agencies

• Research and Training in the field of Gastronomy Tourism

• Participation in Gastronomic Markets and Events

• Roles in Destination Promotion Management Entities

• Creation and Administration of Gastronomy Tourism Products

• Work in Museums, Centers, and Spaces related to Gastronomy

Aimed at/Programme

The program is designed for individuals with the following profiles:

• Tourism professionals looking to specialize in culinary tourism, such as tour guides, travel agents, managers of tourism activities/companies, tourism consultants, etc.

• Gastronomy professionals seeking to explore the world of culinary tourism: hotel staff, restaurant personnel, wineries, markets, food industries, etc.

• Professionals from other disciplines interested in tourism and gastronomy, aiming to enter the Culinary Tourism sector: Marketing, Communication, Journalism, Economics, Business, Humanities, Geography, Sociology, Anthropology, etc.

• Entrepreneurs planning to launch a business in the culinary tourism sector.

• Recent graduates in Tourism, Gastronomy, Hospitality, Marketing, Communication, Journalism, Economics, Business, Geography, Sociology, Anthropology, etc.

Language Requirements:

Some sessions of the master's program may be conducted in English, so we highly value a B2 level in the Common European Framework of Reference (upper-intermediate level).

If you don't see yourself reflected in the above points and are interested in the course, feel free to contact us. We will assess your education and experience and get in touch with you.

Curriculum

Module 1: Introduction to Gastronomy Tourism    

• Global scenario of the tourist sector.  The gastronomy-tourism binomial.

• Gastronomy tourism: Conceptualisation, developments and trends.

• Gastronomy tourism’s value chain at a tourist destination.

• Case study of gastronomy tourism destinations and businesses.

Module 2: Strategic planning of Gastronomy Tourism 

• Strategic Planning: Concept and need.

• Tools for diagnosis and planning.

• Design of Business Models, Products and Services, and Customer Experiences.

• The Management Function.

• Strategic Planning vs. Strategic Marketing.

Module 3: The Gastronomy Tourism market: profiles and segments 

• Basic concepts of demand and tourist segmentation.

• Profiles of gastronomy tourists. Reference surveys on gastronomy tourism demand profiles.

• The gastronomy tourist’s user experience.

• Methods and tools to gain an insight into the gastronomy tourist.

• Culture of service, in the pursuit of excellence.

Module 4: Design of gastronomy tourism products and experiences 

• Tourist experience concept.

• Components of a tourist experience.

• Gastronomy tourism experience typologies.

• Differentiation – specialisation as a strategy.

• Design of gastronomy tourism experiences, step by step.

• Case studies of noteworthy gastronomy tourism experiences.

Module 5: Gastronomy Tourism marketing 

• Basics of tourism marketing.

• Branding. Gastronomy as a positioning and brand argument.

• Strategies for 360º communication and promotion of gastronomy tourism: online and offline.

• Marketing strategies.

• Customer loyalty strategies.

Module 6: Synthesis work 

• Creation of a Gastronomy Tourism product or experience

Calendar

• Duration: 225 hours of training

• Academic Period: november 2024 to April 2025

• Introduction to the Platform (Module 0): One week before the course starts, participants will have the opportunity to familiarize themselves with the course methodology and the learning platform.

• Virtual Classroom Closure: april 2025

• Approximate Weekly Dedication: 12 hours

• Live Weekly Sessions: thursdays from 18:00 to 19:30 p.m. (CEST)

• Live classes will be recorded for on-demand viewing. All educational materials will be available 24/7 through the platform throughout the course duration.

Methodology

The Online Course is 100% in English and uses a learning by doing methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Rather than focusing exclusively on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively participating in hands-on activities and real projects. Additionally, the Course and content have been specifically designed for e-learning, allowing participants to access quality education from anywhere and at any time.

Teachers and guests

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.

Testimonials

Enrolment and payment methods

The total cost of the course is € 2,600, which will be paid as follows:

• € 150 when registering online.

• 40% of the amount, i.e., € 980, upon confirmation of admission as a reservation fee.

• The remaining amount, €1,470, is due before the sourse begins

The price includes:

• Access to the online learning platform.

• Educational material.

• Masterclasses with guest experts.

• Issuance of the title/diploma.

• Tutoring throughout the course.

Refund and Cancellation Policy:

Consult detailed information about the refund and cancellation policy.