Objectives and competences
After successfully completing the course, the students should be able to know and understand sustainable tourism in connection with organic agriculture.
Content (Syllabus outline)
• tourism and leisure (definitions)
• sustainable tourism
• rural tourism
• ecotourism
• organic products in tourism
• organic farm as a tourism attraction
• case studies of good practice
• presentation of tourism standards (national, international)
Learning and teaching methods
Lectures, tutorials, field work
Intended learning outcomes - knowledge and understanding
After successfully completing the course students should be capable:
• to recognize sustainable tourism from mass tourism,
• connect organic farming with tourism,
• known legislations for the development of rural tourism,
• know the possibilities of including organic food in gastronomy,
• and know the standards of tourism.
Intended learning outcomes - transferable/key skills and other attributes
After successfully completing the course students should be capable:
• to recognize sustainable tourism from mass tourism,
• connect organic farming with tourism,
• known legislations for the development of rural tourism,
• know the possibilities of including organic food in gastronomy,
• and know the standards of tourism.
Readings
• Robačer s sod. (2018). EKO gastronomija, Koraki do zaupanja vredne (certificirane) ponudbe ekološke hrane v gastronomiji
• Mihalič, T. (2006). Trajnostni turizem. Ljubljana: Ekonomska fakulteta.
• Zakonodaja s področja ekološkega kmetijstva – nacionalna in EU
• Zakonodaja s področja dopolnilnih dejavnosti na kmetijah
• Standardi IFOAM in drugih ekoloških združenj za področje turizma.
• ROBAČER, M. . Možnosti in priložnosti razvoja vasi Strojna na področju (ekološkega) kmetijstva v povezavi s turizmom
Additional information on implementation and assessment • Written exam 70 %
• written and presented report of seminar work 30 %
