Overall objectives:

1 - This curricular UC will provide specialized knowledge about natural and cultural heritage. Trainees will familiarize themselves with a panoply of legacies belonging to these two categories, focusing particularly on those from the Autonomous Region of Madeira. Thus they will be able to identify opportunities to take advantage of its tourist potential. The valuation techniques learning will aim at designing innovative experiences, designed according to the characteristics of each one of them. The acquired skills will enable students to develop, execute and monitor projects in this area, mini-mizing their impact and adapting their implementation to the specific legal protection regime of the class of assets to be explored. It is also intended to train students, making them able to boost and integrate this type of products in the tourist offer through the creation, promotion and commerciali-zation of packages, which are at the same time attractive, ethical and sustainable.

Syllabus:

1 - Foundations.
1.1 - Heritage and tourism: a binomial with history.
1.2 - Issues, basic concepts and heritage theory.
1.3 - Between nature and culture: new and old categories of heritage goods.
1.4 - Heritage arenas: actors, legis art and legal framework.
1.5 - Safeguarding heritage, tourism and sustainability.
2 - Designing an innovative tourist experience.
2.1 - Understand the heritage resource to explore.
2.2 - Know the formats of pre-existing products.
2.3 - Poll the target audience.
2.4 - Identify the constraints.
2.5 - Search for opportunities.
2.6 - Create a differentiating concept.
2.7 - Designing a strategic plan.
2.8 - Assess economic viability.
2.9 - Anticipate impacts on heritage.
2.10 - Test the product.
2.11 - Tuning the strategic plan.
2.12 - Write a convincing project.
3 - Execute the project in an ethical and sustainable way.
3.1 - Search for partners.
3.2 - Raising financing.
3.3 - Safeguarding legal obligations.
3.4 - Beware of ethical issues.
3.5 - Produce teaching tools.
3.6 - Assemble support structures.
3.7 - Train human resources.
3.8 - Promote the product.
3.9 - Monitor project execution.
3.10 - Minimize impacts on heritage.

Literature/Sources:

Bortolotto, C. (org.) , 2011 , Le patrimoine culturel immatériel: enjeux d?une nouvelle catégorie , Paris: Maison des Sciences de l?Homme
DGT , 1990 , Turismo. Ambiente protegido. Parques e reservas, Portugal , Lisboa: Direcção Geral do Turismo
Hall, C. M. & Boyd, S. , 2004 , Nature-Based Tourism in Peripheral Areas: Development or Disaster? , Bristol:Channel View Publications
Hobsbawn, E. e Ranger, T. (eds.) , 1983 , The invention of tradition , Cambridge: Cambridge University Press
Ramos, M. J. (coord.) , 2002 , A matéria do Património: Memórias e identidades , Lisboa: Edições Colibri
Sidali, K. L., Spiller, A. e Schulze, B. , 2011 , Food, Agri-Culture and Tourism: Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives , New York: Springer Science & Business Media
Smith, M. K. , 2009 , Issues in Cultural Tourism Studies , New York: Routledge
Sousa, A. , 2015 , Turismo e património museológicos ? o caso dos museus do Funchal , Revista Turydes: Turismo y Desarrollo
Susan, C. & Pennings, M. , 2017 , Performing Cultural Tourism. Communities, Tourists and Creative Practices , New York: Routledge
Vanzella, E., Lavandoski, J. & Brambilla, A., , 2019 , Alimentação e Turismo: criatividade, experiência e patrimônio cultural , João Pessoa: Universidade Federal da Paraíba

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
In accordance with the expected for the Professional Higher Technical Courses.