PROFESSIONAL CERTIFICATE PROGRAM

Core Learning: 180 hours
Practical Labs / Projects: 90 hours
Mentorship / 1:1 Guidance: 30 hours
Total: 300 hours

Delivery Format

• Online (Self-Paced)

• Hybrid (Online + Optional Workshops)

• On-Campus (via Partner Institutions)

■ Overview

This 3-month professional certificate explores how gastronomy shapes tourism, destination branding, and regional economic growth.
Students learn how culinary culture, local products, and food experiences can become powerful tools for attracting travelers, building identity, and developing sustainable tourism models.

The program equips hospitality professionals, tourism agencies, and culinary entrepreneurs with the strategic skills needed to design food tours, gastronomic events, and destination programs that elevate a region’s global presence.

■ Level

Professional Certificate (Intermediate–Advanced Content)

■ Modules

Module 1 — Fundamentals of Destination Gastronomy

• Role of food in cultural identity
• Value of culinary tourism for regions
• Global evolution of food-focused travel

Module 2 — Market Analysis & Food Tourism Trends

• Identifying traveler motivations
• Trend forecasting in global gastronomy
• Competitive benchmarking of destinations

Module 3 — Designing Attractive Food Programs

• Food festivals and culinary events
• Experience-based food tourism design
• Building chef-based and product-based experiences

Module 4 — Successful Models in Culinary Tourism

• Global best practices
• Development frameworks for destinations
• Public-private collaboration models

Module 5 — Practical Workshop

• Designing a sample food tour
• Creating guest journey maps

Module 6 — Case Studies

• World-leading gastronomy destinations
• Analysis of strategic success factors
• Lessons for replicating excellence

■ Learning Outcomes

Graduates will be able to:

• Design efficient, technology-enabled kitchen layouts

• Integrate IoT and automation tools into culinary operations

• Manage workflows using digital systems

• Improve productivity, consistency, and safety with technology

• Plan and simulate smart kitchen models for real projects

• Analyze global examples of high-tech kitchens

■ Who Should Enroll

• Tourism professionals and destination managers

• F&B directors and hospitality strategists

• Chefs and food entrepreneurs

• Government/city tourism departments

• Experience designers

• Culinary educators and consultants

■ Pricing (3-Month Certificate Program)

• Standard Online (Self-Paced): 2,200 USD
• Guided Program (Instructor-Led): 4,800 USD
• Premium Mentorship (1:1 Expert Guidance): 7,600 USD

■ Regional Pricing Table