Uncorking Connections: A COIL Experience in wine tourism and cultural exchange between Portugal and Japan

This article explores the implementation and outcomes of a Collaborative Online International Learning (COIL) project entitled “Cultural Crossroads: Wine and Tourism Collaboration Between Portugal and Japan.” The project aimed to foster intercultural competence, enhance language proficiency, and develop collaborative skills among second-year wine tourism students from a Higher Education Institution (HEI) in Portugal and students from an English as a Medium of Instruction (EMI) class on Global Citizenship at a Japanese University through a shared exploration of cultural and professional practices. The project was structured into four main phases: introductory activities to build rapport, collaborative virtual tours of cultural landmarks, an in-depth examination of winemaking processes in Portugal and Japan, and reflective tasks to reinforce learning. Participants engaged in creative and interactive tasks using digital tools such as Padlet, Google Earth, and Zoom, allowing them to collaborate across time zones and cultural boundaries. Key results included improved linguistic accuracy and fluency in English, a deeper understanding of each other’s cultural and professional traditions, and stronger collaboration skills. This project highlights the potential of COIL as an innovative pedagogical approach to integrating real-world applications into language and cultural education, particularly in fields like tourism. By connecting students from two different continents, the initiative provided students with a meaningful and practical opportunity to get ready for international challenges in their future professions.

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Publication Details

Journal
Instituto Politécnico do Porto
Published
2025-06-05
DOI
https://doi.org/10.34630/e-rei.vi13.6320
Citations
1
Primary Topic
Bioactive natural compounds
Type
article
Field-Weighted Citation Impact
0.81
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article

Uncorking Connections: A COIL Experience in wine tourism and cultural exchange between Portugal and Japan

1 citations
Instituto Politécnico do Porto
Bioactive natural compounds
0.81
article

Uncorking Connections: A COIL Experience in wine tourism and cultural exchange between Portugal and Japan

article en
1 citations

Abstract

This article explores the implementation and outcomes of a Collaborative Online International Learning (COIL) project entitled “Cultural Crossroads: Wine and Tourism Collaboration Between Portugal and Japan.” The project aimed to foster intercultural competence, enhance language proficiency, and develop collaborative skills among second-year wine tourism students from a Higher Education Institution (HEI) in Portugal and students from an English as a Medium of Instruction (EMI) class on Global Citizenship at a Japanese University through a shared exploration of cultural and professional practices. The project was structured into four main phases: introductory activities to build rapport, collaborative virtual tours of cultural landmarks, an in-depth examination of winemaking processes in Portugal and Japan, and reflective tasks to reinforce learning. Participants engaged in creative and interactive tasks using digital tools such as Padlet, Google Earth, and Zoom, allowing them to collaborate across time zones and cultural boundaries. Key results included improved linguistic accuracy and fluency in English, a deeper understanding of each other’s cultural and professional traditions, and stronger collaboration skills. This project highlights the potential of COIL as an innovative pedagogical approach to integrating real-world applications into language and cultural education, particularly in fields like tourism. By connecting students from two different continents, the initiative provided students with a meaningful and practical opportunity to get ready for international challenges in their future professions.

Instituto Politécnico do Porto
Polytechnic Institute of Viseu (PT)
Decent work and economic growth
Openalex Percentile: Top 20%
Bioactive natural compounds
0.81
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