International Culinary Tourism Association (ICTA)

Full Day Workshop

Culinary Tourism training can be organized as a full-day workshop oriented to the specific needs of a destination or business. Training goes into much more depth than just a seminar and the end-product can even be a road map for Culinary Tourism development in a destination or for a business. Training is customized.

BENEFITS
Help your constituents understand how they fit into the culinary tourism picture, how agriculture (and agritourism) are not culinary tourism, how to develop sustainable culinary tourism products and culinary tourism marketing campaigns, learn more about the culinary tourism trend, how to build upon attendees’ individual strengths and leverage partnerships and importantly, that culinary tourism is not simply a restaurant guide or food event. Hands-on afternoon activities help ensure learnings are retained.

Please contact us if you would like to discuss workshop details for your destination or business. While workshops are typically prepared for destinations, workshops can also be organized for a restaurant management group, a culinary school board of directors, or really most business types. Workshops are produced by the ICTA's sister educational organisation, the International Culinary Tourism Institute.

A typical Workshop might look like this:


9:00 am		Culinary Tourism: The Hidden Harvest Introductory seminar and overview. Time for detailed questions and answers afterwards. Alternately, the Baking the Cake session (below) can be substituted for The Hidden Harvest. In this case, then our third seminar on culinary tourism marketng will be substituted in the 10:45 timeslot.

10:30 am		Break

10:45 am		Time for guest speaker or special subject, to be determined according to destination/business needs. You may choose to hold a longer question/answer period that may run until 11 am (without a break), and use part of this time for transportation to a unique luncheon venue. You may also choose to include a second seminar in this space instead. As a second seminar, we suggest Baking the Cake: Culinary Tourism Product Development.

12:00 noon		Lunch A guest speaker, local celebrity, local government leader, or local media personality may be invited to motivate the group.

1:30 pm		Building a Sustainable Culinary Tourism Strategy Two-hour session that includes team break-outs, facilitation, and guidance towards a sustainable Culinary Tourism goal. Facilitator circulates among different groups during this process to provide feedback and input.

2:30 pm		Group share and discussion.

3:30		Break

3:45		Next Steps Review of learnings in brainstorming session. Discussion of next steps. Assignment of roles and responsibilities. Facilitator directs this session so as to provide focus and serve as the objective third party.

5:00 pm		Adjourn.

New England Symposium - Apr 27-29
FoodTrekker.com - Learn more now!

Latest News

Tales from the road: New Orleans

Visit http://louisiana.foodtrekker.com to learn more about any of the culinary treats mentioned below, read and write reviews of your favorite food establishments, or to plan your own customized culin...
Read more...

Tales from the road: Indian Ocean

Whack! Chop! When I ordered the grilled chicken at Chez Lulu beachside restaurant in Nosy Be Madagascar I had no idea how fresh the chicken would actually be. Let's just say I probably passed my lunc...
Read more...

Update from World Travel Market 2007

The presence of culinary tourism at World Travel Market in London has evolved somewhat since our last visit to the show in 2005. More destinations are including food in their marketing collateral whil...
Read more...

Tales from the Road: London

Hello from Londontown! It comes as no great surprise that London is more expensive than ever, especially for those who aren't paying in pounds or euros. Eating out well in London is similarly expens...
Read more...

Subscribe to ICTA's Latest News RSS Feed