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LO-1
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Analyze local gastronomic products within the context of gastronomic identity, cultural heritage, and tourism. |
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LO-2
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Evaluate the concepts of terroir, geographical indications, and authenticity in relation to value creation of local products. |
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LO-3
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Interpret product development, menu positioning, and destination branding strategies related to local products. |
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LO-4
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Discuss storytelling, experience design, and digital branding approaches in the context of gastronomic value creation. |
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LO-5
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Develop and present a strategic branding or experience design proposal for local gastronomic products. |