Study Guide

Descriptions

PROFILE OF THE PROGRAMME
Studies in the Degree Programme in Food and Hospitality 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 in these sciences tailored to food 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 delivering food services, managing, serving customers and interpreting data generated using digital systems. The studies will focus on food safety, quality and process development as well as nutrition required in the food services and business expertise needed in the service sector. These studies will provide the capabilities to meet the challenges in the food service sector now and in the future, requiring raw material and process knowledge as well as ability to apply creative solutions.
In the advanced studies, the student can choose among the following entities: Food production development, Smart solutions in professional kitchens, Advanced nutrition, Food education and behavior, Product development, Tourism and experience services. The choice of advanced studies are on the program in the second study year. Alternatively, the student may choose courses from other degree programmes, e.g. entrepreneurship, management, biotech and food processing or sustainable development.
The Study Programmes at Seinäjoki University of Applied Sciences, School 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.
Good language skills as well as proper knowledge in various cultures are advantageous. In the tourism and catering field, the customers often come from abroad. Furthermore, the business companies are nowadays often multinational. Thus, it is natural to acquire good language skills and good working 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 Food and Hospitality, Basic Practice is allocated in the spring of the first study year. The advanced training 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
A Bachelor in Hospitality Management is a multi-skilled employee working as supervisor and in expert positions with business ideas in various food service organizations, the food industry and 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. entitled supervisor, 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
From processes to projects. Studies in the Degree Programme in Hospitality Management consist of service activities, projects, internships, elective studies and finally the theses. 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 studying parts 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 School of Food and Agriculture through various projects, internships and theses. Learning also takes place in collaboration with the working life.