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Bachelor of Hospitality Management, Full-time studies: For International students

Tunnus: HOSBA25

Tutkinto:
Matkailu- ja ravitsemisalan ammattikorkeakoulututkinto

Tutkintonimike:
Restonomi (AMK)

Laajuus:
210 op

Kesto:
3.5 vuotta (210 op)

Aloituslukukausi:
Syksy 2025

Kuvaus

PROFILE OF THE PROGRAMME
Studies in the Degree Programme in Hospitality Management provide a wide range of capabilities as supervisors and experts in various food-related service organizations and food companies. Studies in this Degree Programme are multidisciplinary based on natural sciences, business studies and behavioral sciences. The education is based on application of these sciences tailored to service industry.
A Bachelor in Hospitality Management works e.g. as an expert and in development roles in tourism, catering and domestic services, sales and marketing, in supervising positions in food services or as an entrepreneur. In the food industry, he/she can work in sales and marketing, product development and quality assurance.

The studies provide both strong knowledge and practical expertise in
- managing services
- business expertise needed in the service sector
- service design and customer relationship management skills
- food safety, quality and process development
- nutrition required in the food services
- interpreting data generated using digital systems
Studies will provide the capabilities to meet the challenges in the service sector now and in the future, requiring product material and process knowledge as well as ability to apply creative solutions.

In the optional studies, the student can choose among the following entities: Developing Food Services, Well-being and health from food, Tourism and experience services. Alternatively, the student may choose courses from other degree programmes, e.g. entrepreneurship, management, biotech and food processing or sustainable development or even studies from abroad.

The Study Programmes in the field of food and agriculture form a unique expertise center in Finland. The studies in food and hospitality provide an overview of the entire food chain i.e. from agriculture through food industry to food services.

In the tourism and catering field, the customers often come from abroad. So good language skills as well as proper knowledge in various cultures are advantageous. Furthermore, the business companies and workplaces are nowadays often multinational. Thus, it is natural to acquire multicultural competence and good language skills to be able to operate in an international sphere. Students in Food and Hospitality has excellent opportunities to carry out parts of the studies abroad or virtually. The language skills can also be increased in Finland as parts of the studies are carried out in English together with exchange students and when the learning material is in English. In addition, Seinäjoki University of Applied Sciences offers extensive language courses in the elective studies.

The degree programme consists of 210 ECTS and the studying time is approximately three and half years. Studies can be completed more rapidly, which depends on previously acquired competences and own goals. The studies in the syllabus are performed from the turn of August-September to the end of April. It is possible to conduct project studies, internships and summer courses during the summer. The studies are carried out as contact and online studies, as well as in various practical courses.

In the Degree Programme in Hospitality Management, Training (12 ECTS) is allocated in the spring of the first study year. The advanced training (18 ECTS) is primarily carried out in the third study year. The thesis is performed in the final stages of the studies. Students choose the topic of the thesis according to own interest, career plans and employment goals.

OCCUPATIONAL PROFILES
Competencies are extensive qualification frameworks or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.

Common/general competencies are shared areas of expertise for different degree programs, but their specific characteristics and importance can vary across different professions and job roles. General competencies provide the foundation for functioning in the workplace, collaboration, and the development of expertise. According to the recommendation by Arene (The Rectors' Conference of Finnish Universities of Applied Sciences), general competencies are presented as follows: learning to learn, ethics, functioning in the worklife, proactive development, internationality and multiculturalism and sustainable development. Entrepreneurship is SeAMK's own competency.

Degree programme-specific competencies form the basis for the development of the student’s professional expertise:
1. Service culture competence
- can apply hospitality as an essential value and success factor in service business
- can plan, produce and develop profitable and customer-oriented services
- can choose aesthetic and ethical solutions for service business (service products, facilities, operators and communications)
- can analyse customers and utilise customer understanding in service design
2. Service business and management competence
- can sell and develop service products in a customer-oriented and profitable way
- can model and apply service processes
- can apply strategic thinking in directing service business (business concepts, thinking models, ethicality in business)
- work in an entrepreneurial manner
- can lead themselves and work communities
- can take advantage of economic key ratios in business development
- can use suitable technology and digitalisation in service business)
3. Global understanding
- act responsibly
- act fruitfully in multicultural organisations
- can take advantage of predictive information in developing service business

A Bachelor in Hospitality Management is a multi-skilled employee who works as a supervisor or in expert positions in various service organizations, food industry or as an independent entrepreneur. He/she works with tasks requiring skills e.g. in service design, digitalization, international know-how, food education and communication. He/she is developing the field taking into account consumers’ needs as well as social and ecological responsibilities. The most common tasks are as supervisors and experts in restaurants, staff restaurants and public kitchens (e.g. schools and hospitals). In addition, companies hiring personnel within the tourism and experience industry are increasingly employing bachelors in hospitality management.

Typical positions are e.g. restaurant manager, food service manager, product developer, project expert/manager, customer/service manager and entrepreneur.

After completing language studies, students are able to communicate in target languages both orally and in writing in situations, to seek knowledge and to monitor development in the own profession/field.

PEDAGOGICAL APPROACH
Learning is based on socio-constructivist pedagogical theory in which new thing to learn is connected to learner’s previous knowledge and experiences. Learning emphasizes social interaction, genuine assignments and learning environments as way to build student’s personal knowledge. Professionalism is built from theoretical knowledge, practical competence and attitude. Therefore, it is essential to develop student’s learning skills and self-assessment capabilities. Student is guided to reflect on and see the connections of these aspects with each other.

Hospitality Studies are based on from processes to projects -model. Studies in the Degree Programme in Hospitality Management consist of service activities, projects, internships and finally the theses. Studio kitchen is a learning environment for hospitality students. In the studio kitchen, students are able to develop their co-operation skills with companies, have room for experiments and receive guidance for their personal development. At the beginning of the studies, the student learns the processes in service production and management. In general, the advanced studies are based on learning in projects. The curriculum also allows study subjecys in the entire food chain or in other educational areas.

Students are encouraged to combine theory with practice and to be able to reinforce their previously learned knowledge and experiences. Applied, meaningful learning can be accessed in diverse projects. Students participate in research and development projects in the field of Food and Agriculture through various projects, internships and theses. Learning also takes place in collaboration with the working life.

Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (SeAMKPro).

Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.

Kuvaus

For International students

Näytä opintojen ajoitukset lukuvuosittain, lukukausittain tai periodeittain

Tunnus Opinnon nimi Laajuus (op) 2025-2026 2026-2027 2027-2028 2028-2029 Syksy
2025
Kevät
2026
Syksy
2026
Kevät
2027
Syksy
2027
Kevät
2028
Syksy
2028
1. / 2025 2. / 2025 3. / 2026 4. / 2026 5. / 2026 1. / 2026 2. / 2026 3. / 2027 4. / 2027 5. / 2027 1. / 2027 2. / 2027 3. / 2028 4. / 2028 5. / 2028 1. / 2028 2. / 2028
HOSBA25-1001
SEAMK'S JOINT BASIC STUDIES

(Valitaan kaikki)

13
XX00DM06 Academic Studies and Career Planning 2 2 1 1 0.5 0.5 0.3 0.3 0.3
XX00DM09 Information and Communication Technology 4 4 4 2 2
XX00DM10 Communication Skills 4 4 4 1.3 1.3 1.3
XX00DM11 Basics of Entrepreneurship 3 3 3 1.5 1.5
HOSBA25-1031
LANGUAGE STUDIES FOR INTERNATIONAL STUDENTS

(Valitaan kaikki)

23
HOSBA25-1032
English language studies

(Valitaan kaikki)

5
YE00DU81 English 1 3 3 3 1.5 1.5
YE00DV13 English 2 2 2 2 0.7 0.7 0.7
HOSBA25-1022
Finnish language studies

(Valitaan kaikki)

18
AE00CW66 Finnish 1 3 3 3 1.5 1.5
AE00CW68 Finnish 2 3 3 3 1 1 1
AE00CW70 Finnish 3 3 3 3 1 1 1
AE00CW76 Finnish 4 3 3 3 1.5 1.5
IB00DS83 Finnish 5 3 3 3 1 1 1
IB00DS84 Finnish 6 3 3 3 1.5 1.5
HOSBA25-1004
PROFESSIONAL STUDIES

(Valitaan kaikki)

97
HOSBA25-1005
Responsible Service Expert

(Valitaan kaikki)

23
CA00DU65 Food Safety and Microbiology 5 5 2.5 2.5 1.3 1.3 0.8 0.8 0.8
CA00DU67 Development of Food Service Quality 3 3 3 1 1 1
CA00DU69 Food and Nutrition 7 7 7 3.5 3.5
CA00DV33 Food Services Promoting Wellness 5 5 5 2.5 2.5
CA00DU75 Sustainable Development in Service Production 3 3 3 1.5 1.5
HOSBA25-1006
Expert in Restaurant Services

(Valitaan kaikki)

29
CA00DU77 Food Service Production 10 10 10 3.3 3.3 3.3
CA00DU83 Customer Service 2 2 2 0.7 0.7 0.7
CA00DU85 Tourism and Experience Services 2 2 2 1 1
CA00DU87 Service Production Design 6 6 6 3 3
CA00DU89 Restaurant Service Management 4 4 2 2 1 1 0.7 0.7 0.7
CA00DV21 Planning of Menus 5 5 5 2.5 2.5
HOSBA25-1007
Developer of Service Business

(Valitaan kaikki)

33
CA00DU61 Entrepreneurship in Tourism and Service Industry 3 3 3 1.5 1.5
YE00DU93 Human Resource Management 5 5 5 2.5 2.5
CA00DV01 Organisational Behavior 2 2 2 1 1
CA00DU91 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
CA00DV05 Improving the Quality of Service Processes 4 4 4 1.3 1.3 1.3
CA00DV07 Service Design as a Development Tool for Businesses 4 4 4 2 2
CA00DV03 Financial Management in Hospitality Industry 5 5 5 1.7 1.7 1.7
CA00DV09 Strategic development of service business 5 5 5 2.5 2.5
HOSBA25-1008
Innovator of Working Life

(Valitaan kaikki)

12
YE00DV11 Business Communication 2 2 2 0.7 0.7 0.7
CA00DW71 Introduction to Project Work 3 3 3 1.5 1.5
LT00DV15 Introduction to Research and Development 2 2 2 0.7 0.7 0.7
CA00DV17 Research and Development Work 5 5 5 2.5 2.5
HOSBA25-1009
OPTIONAL PROFESSIONAL STUDIES

(Valitaan opintopisteitä: 30)

30
HOSBA25-1010
Developing Food Services

(Valitaan opintopisteitä: 20)

10 - 20
HOSBA25-1024
Intelligent restaurant services

(Valitaan kaikki)

10
CA00DV23 User Centered Space Design 5 5 5 1.7 1.7 1.7
CA00DV25 Technology Opportunities in Food Services 5 5 5 2.5 2.5
HOSBA25-1025
Food development - from idea to launch

(Valitaan kaikki)

10
CA00DV27 Food Development Project 4 4 4 1.3 1.3 1.3
CA00DV29 Sensory Evalution 2 2 2 0.7 0.7 0.7
CA00DV31 Fairs as marketing tool 4 4 4 1.3 1.3 1.3
HOSBA25-1011
Well-being and Health from Food

(Valitaan opintopisteitä: 20)

10 - 20
HOSBA25-1027
Food and health

(Valitaan kaikki)

10
CA00DV35 Health and Nutrition Physiology 3 3 3 1 1 1
CA00DV37 Nutrition Research 2 2 2 1 1
CA00DV39 Nutrition Communication 5 5 5 1.7 1.7 1.7
HOSBA25-1028
Food education and eating behavior

(Valitaan kaikki)

10
CA00DV41 Food Behavior 3 3 3 1.5 1.5
CA00DV43 Food Education 4 4 4 1.3 1.3 1.3
CA00DV45 Current Nutrition Project 3 3 3 1.5 1.5
HOSBA25-1012
Tourism and Experience Services

(Valitaan opintopisteitä: 20)

10 - 20
HOSBA25-1029
Tourism as a developing business

(Valitaan kaikki)

10
LT00DV47 Tourism as a Global Phenomenon 3 3 3 1 1 1
LT00DV49 Responsible Tourism 2 2 2 1 1
CA00DV55 Peak Experience Event 5 5 5 1.7 1.7 1.7
HOSBA25-1030
Development of tourism services

(Valitaan kaikki)

10
LT00DV51 Product Development in Tourism 5 5 5 1.7 1.7 1.7
CA00DV53 Development of Tourism Enterprises with Business Intelligence 5 5 5 1.7 1.7 1.7
HOSBA25-1013
International Study Exchange

(Valitaan erillisten kriteerien mukaan: 30)

0 - 30
HOSBA25-1014
Multidisciplinary Working-Life Projects (SeAMKPro)

(Valitaan erillisten kriteerien mukaan: 30)

0 - 30
HOSBA25-1015
Entrepreneurship Studies

(Valitaan erillisten kriteerien mukaan: 15)

0 - 15
HOSBA25-1016
Other Optional Professional Studies

(Valitaan erillisten kriteerien mukaan: 15)

0 - 15
HOSBA25-1017
FREE ELECTIVE STUDIES FOR INTERNATIONAL STUDENTS

(Valitaan opintopisteitä: 2)

2
CA00DV59 Food and Wine 3 3 3 1 1 1
CA00DV63 Food Loss and its Reduction 2 2 2 1 1
8B00DV69 FBC – Food Business Challenge 2 - 3 3 3 1.5 1.5
CA00DW72 Project 2 - 5 5 5 1.7 1.7 1.7
HOSBA25-1018
PRACTICAL TRAINING

(Valitaan kaikki)

30
CA00DV75 Training 12 12 12 4 4 4
CA00DV77 Advanced Training 18 18 9 9 4.5 4.5 3 3 3
HOSBA25-1019
THESIS

(Valitaan kaikki)

15
CA00DV79 Thesis 15 5 10 5 10 5 5 5
Yhteensä 210 66 71 99 15 28.5 37.5 34 37 46 53 15 14.3 14.3 12.4 12.4 12.4 17 17 12.5 12.5 12.5 23 23 16.1 16.1 21.1 7.5 7.5

Lukukausi- ja lukuvuosikohtaiset opintopistekertymät vaihtelevat valinnaisten ja vapaasti valittavien opintojen ajoituksesta johtuen.

amk:tutkintoon johtava koulutus

1 Perusopinnot
Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Basics of Entrepreneurship
English 1
English 2
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Finnish 5
Finnish 6
English 1
English 2
Svenska 1
Svenska 2
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Innovaatiot ja kehittäminen
Business Communication
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
2 Ammattiopinnot
Ruokaketjun toiminta
Ruokaketjun vastuullisuus
Food Safety and Microbiology
Development of Food Service Quality
Food and Nutrition
Food Services Promoting Wellness
Sustainable Development in Service Production
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Restaurant Service Management
Planning of Menus
Entrepreneurship in Tourism and Service Industry
Human Resource Management
Organisational Behavior
Marketing Planning and Implementation in the Food Chain
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Financial Management in Hospitality Industry
Strategic development of service business
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Fairs as marketing tool
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Peak Experience Event
Product Development in Tourism
Development of Tourism Enterprises with Business Intelligence
3 Vapaasti valittavat opinnot
Food and Wine
Food Loss and its Reduction
FBC – Food Business Challenge
Project
Food and Wine
Food Loss and its Reduction
FBC – Food Business Challenge
Project
4 Harjoittelu
Training
Advanced Training
5 Opinnäytetyö
Thesis
Luokittelemattomat

Restonomi kompetenssit 2021

01 Palvelukulttuuriosaaminen

- Osaa soveltaa vieraanvaraisuutta (Hospitality) alan keskeisenä arvona ja menestystekijänä palveluliiketoiminnassa
- Osaa suunnitella, tuottaa ja kehittää kannattavia ja asiakaslähtöisiä Mara-alan palveluja
- Osaa valita esteettiset ja eettiset ratkaisut palvelutoimintaan (palvelutuotteet, tilat, toimijat ja viestintä)
-Osaa analysoida asiakkuuksia ja osaa hyödyntää/käyttää asiakasymmärrystä

English 1
English 2
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Finnish 5
Finnish 6
English 1
English 2
Svenska 1
Svenska 2
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Ruokaketjun vastuullisuus
Innovaatiot ja kehittäminen
Food and Nutrition
Food Services Promoting Wellness
Sustainable Development in Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Restaurant Service Management
Planning of Menus
Marketing Planning and Implementation in the Food Chain
Business Communication
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
User Centered Space Design
Fairs as marketing tool
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Peak Experience Event
Food and Wine
Project
Food and Wine
Project
Training
Advanced Training
Thesis
02 Palveluliiketoiminta- ja esimiesosaaminen

- osaa myydä ja kehittää palvelutuotteita asiakaslähtöisesti ja kannattavasti
- osaa mallintaa ja soveltaa palveluprosesseja
- osaa soveltaa strategia-ajattelua palveluliiketoiminnan ohjauksen välineenä (liiketoiminnan käsitteet, ajattelumallit, eettisyys liiketoiminnassa)
- toimii yrittäjämäisesti
- osaa johtaa omaa ja työyhteisön toimintaa
- hyödyntää taloudellisia tunnuslukuja liiketoiminnan kehittämisessä
- osaa käyttää soveltuvaa teknologiaa ja hyödyntää digilisaatiota palveluliiketoiminnassa

Information and Communication Technology
Communication Skills
Basics of Entrepreneurship
English 1
English 2
Finnish 4
Finnish 5
Finnish 6
English 1
English 2
Svenska 1
Svenska 2
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Ruokaketjun toiminta
Innovaatiot ja kehittäminen
Food Safety and Microbiology
Food and Nutrition
Food Services Promoting Wellness
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Restaurant Service Management
Planning of Menus
Human Resource Management
Marketing Planning and Implementation in the Food Chain
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Financial Management in Hospitality Industry
Strategic development of service business
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Peak Experience Event
Product Development in Tourism
Development of Tourism Enterprises with Business Intelligence
Food Loss and its Reduction
FBC – Food Business Challenge
Project
Food Loss and its Reduction
FBC – Food Business Challenge
Project
Advanced Training
Thesis
03 Globaaliymmärrys

- toimii vastuullisesti
- toimii tuloksellisesti monikulttuurisissa organisaatioissa
- hyödyntää ennakointitietoa palveluliiketoiminnan kehittämisessä

Academic Studies and Career Planning
English 1
English 2
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Finnish 5
Finnish 6
English 1
English 2
Svenska 1
Svenska 2
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Ruokaketjun vastuullisuus
Food Safety and Microbiology
Development of Food Service Quality
Food Services Promoting Wellness
Sustainable Development in Service Production
Service Production Design
Restaurant Service Management
Entrepreneurship in Tourism and Service Industry
Organisational Behavior
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Financial Management in Hospitality Industry
Strategic development of service business
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Peak Experience Event
Product Development in Tourism
Development of Tourism Enterprises with Business Intelligence
Food Loss and its Reduction
Project
Food Loss and its Reduction
Project
Advanced Training
Thesis
Luokittelemattomat

Ammattikorkeakoulujen yhteiset kompetenssit (AMK), 2022

Ammattikorkeakoulujen yhteiset kompetenssit (AMK), Arene 2022

1. Oppimaan oppiminen

Valmistuva opiskelija tunnistaa osaamisensa ja oppimistapojensa vahvuuksia ja kehityskohteita sekä hyödyntää oppimisessaan yhteisöllisyyden ja digitalisaation mahdollisuuksia.
- arvioi ja kehittää osaamistaan ja oppimistapojaan erilaisissa oppimisym-päristöissä.
- osaa hankkia, kriittisesti arvioida sekä tarkoituksenmukaisesti soveltaa oman alansa kansallista ja kansainvälistä tietoperustaa ja käytäntöjä
- ottaa vastuuta myös ryhmän oppimisesta ja opitun jakamisesta.

Academic Studies and Career Planning
Information and Communication Technology
English 1
English 2
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Finnish 5
Finnish 6
English 1
English 2
Svenska 1
Svenska 2
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Ruokaketjun toiminta
Ruokaketjun vastuullisuus
Food Safety and Microbiology
Food and Nutrition
Food Service Production
Tourism and Experience Services
Service Production Design
Restaurant Service Management
Organisational Behavior
Marketing Planning and Implementation in the Food Chain
Financial Management in Hospitality Industry
Business Communication
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Education
Project
Project
Training
Advanced Training
Thesis
2. Työelämässä toimiminen

Valmistuva opiskelija omaa monipuoliset työelämävalmiudet ja osaa toimia alansa työyhteisöissä
- osaa toimia rakentavasti työyhteisössä ja edistää omaa ja työyhteisön hyvinvointia.
- osaa toimia ammatillisesti työelämän viestintä- ja vuorovaikutustilanteissa.
- hyödyntää teknologian ja digitalisaation tuomia mahdollisuuksia omassa työssään.
- ymmärtää muuttuvan työelämän kompleksisuuden ja omaa resilienssiä muuttuvissa työelämän tilanteissa.
- omaa valmiudet yrittäjämäiseen toimintatapaan.

Academic Studies and Career Planning
Communication Skills
Basics of Entrepreneurship
English 1
English 2
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Finnish 5
Finnish 6
English 1
English 2
Svenska 1
Svenska 2
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Innovaatiot ja kehittäminen
Food Safety and Microbiology
Food and Nutrition
Food Service Production
Service Production Design
Restaurant Service Management
Entrepreneurship in Tourism and Service Industry
Human Resource Management
Organisational Behavior
Improving the Quality of Service Processes
Financial Management in Hospitality Industry
Strategic development of service business
Business Communication
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
User Centered Space Design
Food Development Project
Sensory Evalution
Fairs as marketing tool
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Peak Experience Event
Food and Wine
Project
Food and Wine
Project
Training
Advanced Training
Thesis
3. Eettisyys

Valmistuva opiskelija toimii ammattialan eettis-ten periaatteiden ja arvojen mukaisesti huomioiden tasa-arvon ja yhdenvertaisuuden periaatteet.
- kykenee vastaamaan omasta toimin-nastaan ja sen seurauksista ja reflek-toimaan niitä alansa ammattieettisten periaatteiden ja arvojen mukaisesti.
- ottaa toiset huomioon ja edistää tasa?arvoisuutta ja yhdenvertaisuutta.
- huomioi toiminnassaan moninaisuu-den ja saavutettavuuden toteutu-mista.
- ymmärtää hyvän tieteellisen käytän-nön periaatteet ja toimii niiden mukai-sesti.
- kykenee eettisiin arvoihin perustuvaan yhteiskunnalliseen vaikuttamiseen.

Academic Studies and Career Planning
Basics of Entrepreneurship
Ruokaketjun toiminta
Ruokaketjun vastuullisuus
Food Safety and Microbiology
Development of Food Service Quality
Food and Nutrition
Food Services Promoting Wellness
Sustainable Development in Service Production
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Human Resource Management
Organisational Behavior
Introduction to Research and Development
Research and Development Work
User Centered Space Design
Food Development Project
Fairs as marketing tool
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Peak Experience Event
Product Development in Tourism
Development of Tourism Enterprises with Business Intelligence
Food Loss and its Reduction
Food Loss and its Reduction
Training
Advanced Training
Thesis
4. Kestävä kehitys

Valmistuva opiskelija tuntee kestävän kehityksen periaatteet, edistää niiden toteutumista sekä toi-mii vastuullisesti ammattilaisena ja yhteiskunnan jäsenenä.
- osaa käyttää omaan alaansa liittyvää tietoa kestävien ratkaisujen ja toimin-tamallien etsimiseen, käyttöönottami-seen ja vakiinnuttamiseen.
- ymmärtää kestävyyshaasteita, niiden keskinäisiä riippuvuuksia sekä asioiden ja ongelmien monia näkökulmia.

Basics of Entrepreneurship
Food and Nutrition
Introduction to Research and Development
Research and Development Work
Food Development Project
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Responsible Tourism
Food Loss and its Reduction
Food Loss and its Reduction
Advanced Training
Thesis
5. Kansainvälisyys ja monikulttuurisuus

Valmistuva opiskelija osaa toimia monikulttuurisissa ja kansainvälisissä toimintaympäristöissä ja verkostoissa.
- tuntee oman kulttuuritaustansa vaikutuksia toimintaansa ja osaa kehittää monikulttuurisuutta huomioivia toimintatapoja työyhteisössään.
- osaa seurata ja hyödyntää oman alansa kansainvälistä kehitystä työssään.
- kykenee kansainväliseen viestintään työtehtävissään.

Academic Studies and Career Planning
Food Service Production
Organisational Behavior
Improving the Quality of Service Processes
Technology Opportunities in Food Services
Food Development Project
Nutrition Research
Tourism as a Global Phenomenon
Development of Tourism Enterprises with Business Intelligence
Food and Wine
Food and Wine
Training
Advanced Training
Thesis
6. Ennakoiva kehittäminen

Valmistuva opiskelija osaa kehittää oman alan tulevaisuutta ennakoivia ratkaisuja soveltaen olemassa olevaa tietoa sekä tutkimus- ja kehittä-mismenetelmiä.

- ratkaisee ongelmatilanteita luovasti ja uudistaa toimintatapoja yhdessä mui-den kanssa.
- osaa työskennellä projekteissa yhteis-työssä eri alojen toimijoiden kanssa.
- osaa soveltaa kehittämisessä alan ole-massa olevaa tietoa ja hyödyntää tutki-mus- ja kehittämismenetelmiä.
- osaa etsiä asiakaslähtöisiä, kestäviä ja taloudellisesti kannattavia ratkaisuja oman alansa tulevaisuutta ennakoiden.

Information and Communication Technology
Basics of Entrepreneurship
Innovaatiot ja kehittäminen
Food Services Promoting Wellness
Service Production Design
Planning of Menus
Entrepreneurship in Tourism and Service Industry
Marketing Planning and Implementation in the Food Chain
Service Design as a Development Tool for Businesses
Introduction to Project Work
Technology Opportunities in Food Services
Food Development Project
Fairs as marketing tool
Current Nutrition Project
Peak Experience Event
Product Development in Tourism
Development of Tourism Enterprises with Business Intelligence
FBC – Food Business Challenge
Project
FBC – Food Business Challenge
Project
Training
Advanced Training
Thesis
7. Yrittäjyysosaaminen

• osaa toimia työelämässä yrittäjämäisesti
• osaa tunnistaa liiketoimintamahdollisuuksia
• ymmärtää yrityksen ja sen toimintaympäristön vuorovaikutusta
• ymmärtää kannattavan yritystoiminnan perusteet
• osaa analysoida yrityksen toimintaa ja riskejä

Basics of Entrepreneurship
Customer Service
Tourism and Experience Services
Service Production Design
Restaurant Service Management
Planning of Menus
Entrepreneurship in Tourism and Service Industry
Organisational Behavior
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Financial Management in Hospitality Industry
Strategic development of service business
Food Development Project
Development of Tourism Enterprises with Business Intelligence
Project
Project
Thesis
Luokittelemattomat

Tunnus Opinnon nimi Laajuus (op)
HOSBA25-1001
SEAMK'S JOINT BASIC STUDIES

(Valitaan kaikki)

13
XX00DM06 Academic Studies and Career Planning 2
XX00DM09 Information and Communication Technology 4
XX00DM10 Communication Skills 4
XX00DM11 Basics of Entrepreneurship 3
HOSBA25-1031
LANGUAGE STUDIES FOR INTERNATIONAL STUDENTS

(Valitaan kaikki)

23
HOSBA25-1032
English language studies

(Valitaan kaikki)

5
YE00DU81 English 1 3
YE00DV13 English 2 2
HOSBA25-1022
Finnish language studies

(Valitaan kaikki)

18
AE00CW66 Finnish 1 3
AE00CW68 Finnish 2 3
AE00CW70 Finnish 3 3
AE00CW76 Finnish 4 3
IB00DS83 Finnish 5 3
IB00DS84 Finnish 6 3
HOSBA25-1020
LANGUAGE AND BASIC STUDIES FOR FINNISH STUDENTS

(Valitaan kaikki)

18
HOSBA25-1021
English language studies

(Valitaan kaikki)

5
YE00DU81 English 1 3
YE00DV13 English 2 2
HOSBA25-1023
Swedish language and basic studies

(Valitaan kaikki)

13
YE00DT08 Svenska 1 3
YE00DT09 Svenska 2 2
VI00DU97 Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen 0
VI00DU99 Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen 0
XX00CX20 Ruokaketjun toiminta 3
XX00CX21 Ruokaketjun vastuullisuus 3
XX00DM01 Innovaatiot ja kehittäminen 2
HOSBA25-1004
PROFESSIONAL STUDIES

(Valitaan kaikki)

97
HOSBA25-1005
Responsible Service Expert

(Valitaan kaikki)

23
CA00DU65 Food Safety and Microbiology 5
CA00DU67 Development of Food Service Quality 3
CA00DU69 Food and Nutrition 7
CA00DV33 Food Services Promoting Wellness 5
CA00DU75 Sustainable Development in Service Production 3
HOSBA25-1006
Expert in Restaurant Services

(Valitaan kaikki)

29
CA00DU77 Food Service Production 10
CA00DU83 Customer Service 2
CA00DU85 Tourism and Experience Services 2
CA00DU87 Service Production Design 6
CA00DU89 Restaurant Service Management 4
CA00DV21 Planning of Menus 5
HOSBA25-1007
Developer of Service Business

(Valitaan kaikki)

33
CA00DU61 Entrepreneurship in Tourism and Service Industry 3
YE00DU93 Human Resource Management 5
CA00DV01 Organisational Behavior 2
CA00DU91 Marketing Planning and Implementation in the Food Chain 5
CA00DV05 Improving the Quality of Service Processes 4
CA00DV07 Service Design as a Development Tool for Businesses 4
CA00DV03 Financial Management in Hospitality Industry 5
CA00DV09 Strategic development of service business 5
HOSBA25-1008
Innovator of Working Life

(Valitaan kaikki)

12
YE00DV11 Business Communication 2
CA00DW71 Introduction to Project Work 3
LT00DV15 Introduction to Research and Development 2
CA00DV17 Research and Development Work 5
HOSBA25-1009
OPTIONAL PROFESSIONAL STUDIES

(Valitaan opintopisteitä: 30)

30
HOSBA25-1010
Developing Food Services

(Valitaan opintopisteitä: 20)

10 - 20
HOSBA25-1024
Intelligent restaurant services

(Valitaan kaikki)

10
CA00DV23 User Centered Space Design 5
CA00DV25 Technology Opportunities in Food Services 5
HOSBA25-1025
Food development - from idea to launch

(Valitaan kaikki)

10
CA00DV27 Food Development Project 4
CA00DV29 Sensory Evalution 2
CA00DV31 Fairs as marketing tool 4
HOSBA25-1011
Well-being and Health from Food

(Valitaan opintopisteitä: 20)

10 - 20
HOSBA25-1027
Food and health

(Valitaan kaikki)

10
CA00DV35 Health and Nutrition Physiology 3
CA00DV37 Nutrition Research 2
CA00DV39 Nutrition Communication 5
HOSBA25-1028
Food education and eating behavior

(Valitaan kaikki)

10
CA00DV41 Food Behavior 3
CA00DV43 Food Education 4
CA00DV45 Current Nutrition Project 3
HOSBA25-1012
Tourism and Experience Services

(Valitaan opintopisteitä: 20)

10 - 20
HOSBA25-1029
Tourism as a developing business

(Valitaan kaikki)

10
LT00DV47 Tourism as a Global Phenomenon 3
LT00DV49 Responsible Tourism 2
CA00DV55 Peak Experience Event 5
HOSBA25-1030
Development of tourism services

(Valitaan kaikki)

10
LT00DV51 Product Development in Tourism 5
CA00DV53 Development of Tourism Enterprises with Business Intelligence 5
HOSBA25-1013
International Study Exchange

(Valitaan erillisten kriteerien mukaan: 30)

0 - 30
HOSBA25-1014
Multidisciplinary Working-Life Projects (SeAMKPro)

(Valitaan erillisten kriteerien mukaan: 30)

0 - 30
HOSBA25-1015
Entrepreneurship Studies

(Valitaan erillisten kriteerien mukaan: 15)

0 - 15
HOSBA25-1016
Other Optional Professional Studies

(Valitaan erillisten kriteerien mukaan: 15)

0 - 15
HOSBA25-1017
FREE ELECTIVE STUDIES FOR INTERNATIONAL STUDENTS

(Valitaan opintopisteitä: 2)

2
CA00DV59 Food and Wine 3
CA00DV63 Food Loss and its Reduction 2
8B00DV69 FBC – Food Business Challenge 2 - 3
CA00DW72 Project 2 - 5
HOSBA25-1033
FREE ELECTIVE STUDIES FOR FINNISH STUDENTS

(Valitaan opintopisteitä: 7)

7
CA00DV59 Food and Wine 3
CA00DV63 Food Loss and its Reduction 2
8B00DV69 FBC – Food Business Challenge 2 - 3
CA00DW72 Project 2 - 5
HOSBA25-1018
PRACTICAL TRAINING

(Valitaan kaikki)

30
CA00DV75 Training 12
CA00DV77 Advanced Training 18
HOSBA25-1019
THESIS

(Valitaan kaikki)

15
CA00DV79 Thesis 15