CEGAHO International Workshop
CEGAHO International Workshop 2026
Management of Gastronomic Tourism with Digital Redesign and Artificial Intelligence
- Dates
- September 18, 19, and 21, 2026
- Format
- In-person, online, and real-time hybrid
- Venue
- Hotel Real de Naturales, Av. 6 Oriente No. 7, San Pedro Cholula, Puebla
Workshop curriculum
In-person and real-time online classroom sessions
- Hierarchy and types of gastronomic destinations: priorities, inventory, supply, and demand.
- Best Tourism Villages and Magic Towns: gastronomic differentiation.
- Sustainable regional planning and development: interactive model and system.
- Sustainability and SDGs in the gastronomic tourism value chain.
- Intellectual property and gastronomy: identity protection and regional development.
- Destination viability and diagnosis: supply, demand, and competition inventory.
- Gastronomic and tourism products: design, components, and integration.
- Strategic management of gastronomic and tourism businesses.
- Gastronomic brand and digital marketing cycle in the tourism journey.
- Destination management and governance: direction, execution, evaluation, and control tools.
Schedule: Friday Aug 21 (4:00–8:45 PM), Saturday Aug 22 (9:00 AM–7:30 PM), and Monday Aug 24 (9:00 AM–2:00 PM).
Objective
The international gastronomic tourism destinations workshop provides participants with foundations to design a strategic plan using an innovative sustainable gastronomic tourism destination planning model that defines territory by geography, prioritizes ecology, culture, and tourism, and articulates value chain actors and gastronomic inventory to offer services, businesses, experiences, routes, circuits, and tours that drive visitor growth — with infrastructure, brand, management instruments, measurement, evaluation, control, and digital presence across pre-consumption, consumption, and post-consumption stages for food security, social development, and community wellbeing.
Practical case studies
- Puebla as Mexico's gastronomic and cultural destination.
- UN Tourism: best practices in gastronomic tourism development (2026).
- Smart Tourism Destinations vs Smart Cities.
- Intellectual property as a driver of gastronomic tourism in Latin America.
- Rural Gastronomic Destination — San Juan del Obispo, Guatemala. Best Tourism Villages.
- Wine tourism 5.0 in Porto: virtualization, AI, and commercial revolution.
- Magic Town of Cholula: inventory and gastronomic vocation.
- Talavera: craft with Designation of Origin and UNESCO World Heritage.
- Chile en Nogada Route: analysis as a gastronomic and tourism product.
- Craft beer tour and tasting in Cholula.
- Immersive Mole Poblano experience with tourism interpretation.
- Cacao: supply chain integration and tourism value.
- Criollo corn: ancestral planting and "corn cuisine".
- Experiencias ConSentido corporate and destination social responsibility.
- Regional Gastronomic Tourism Plan with IP in Central America and Dominican Republic (WIPO).
Learning objectives
- Evaluate supply and demand priorities across generations, typologies, digital tribes, agritourism, wine tourism, gourmet, coffee, cacao, and agave tourism by gastronomic geography.
- Differentiate and specialize rural gastronomic destinations, Magic Towns, and culinary community destinations for Best Tourism Villages and related programs.
- Apply methodologies to avoid disorderly growth, gentrification, touristification, and loss of culinary identity.
- Apply regional intellectual property plans with GI, PDO, and collective marks as drivers of gastronomic tourism in Latin America.
- Develop SWOT diagnosis to identify priority axes for strategic planning.
- Identify inventory and territory offer components to design gastronomic and tourism products, experiences, routes, and tours.
- Use operational manuals for direction, management, execution, evaluation, and control.
- Increase gastronomic tourism competitiveness through value chain articulation and product innovation.
- Design strategic plans with gastronomic and tourism indicators for pre-consumption, consumption, and post-consumption.
- Build digital presence and brand trust with digital redesign across the gastronomic tourism journey.
Certificate
Certificate of completion with 80% attendance, endorsed by the Education and Talent Development Cluster of Puebla and the Gastronomic and Hospitality Business Center (CEGAHO).
I. In-person workshop — 18 classroom hours
3 sessions: Friday 18 (4:00–8:45 PM), Saturday 19 (9:00 AM–7:30 PM), Monday 21 (9:00 AM–2:00 PM).
Online book, 3 coffee breaks, PDF materials, and certificate with 80% attendance, endorsed by CEyDT Cluster Puebla and CEGAHO.
Program FAQ
Yes, but it does not include any WorkLab activities.