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Degree Programme in Hospitality Management, Full-time studies: RESTO22

Code: RESTO22

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Autumn 2022

Descriptions

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 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.

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).

The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.

Show study timings by semester, study year or period

Code Name Credits (cr) 2022-2023 2023-2024 2024-2025 2025-2026 Autumn
2022
Spring
2023
Autumn
2023
Spring
2024
Autumn
2024
Spring
2025
Autumn
2025
1. / 2022 2. / 2022 3. / 2023 4. / 2023 5. / 2023 1. / 2023 2. / 2023 3. / 2024 4. / 2024 5. / 2024 1. / 2024 2. / 2024 3. / 2025 4. / 2025 5. / 2025 1. / 2025 2. / 2025
RESTO22-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
RESTO22-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2 2 1 1 0.5 0.5 0.3 0.3 0.3
XX00CG83 Career Planning and Internationalisation 2 2 2 0.7 0.7 0.7
YPO3A3 Communication Skills 3 3 3 1.5 1.5
YPO4A3 ICT Skills 3 3 3 1.5 1.5
RESTO22-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3 3 3 1.5 1.5
XX00BE91 SeAMK Innovation Week 2 2 2 0.7 0.7 0.7
RESTO22-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2 2 2 0.7 0.7 0.7
YPO2C3 Introduction to Project Work 3 3 3 1 1 1
RESTO22-1028
CORE COMPETENCY IN HOSPITALITY MANAGEMENT

(Choose ects: 140)

140
RESTO22-1030
Responsible Service Expert

(Choose ects: 24)

24
CA00CX10 Food Safety and Microbiology 5 5 5 2.5 2.5
CA00DA68 Development of Food Service Quality 3 3 1.5 1.5 0.8 0.8 0.5 0.5 0.5
CA00DA69 Food and Nutrition 7 7 7 3.5 3.5
XX00CX20 Structure of Food Chain 3 3 3 1 1 1
XX00CX21 Sustainability of Food Chain 3 3 3 1 1 1
CA00DA70 Sustainable Development in Service Production 3 3 3 1 1 1
RESTO22-1031
Expert in Restaurant Services

(Choose ects: 30)

30
CA00DA64 Food Service Production 10 10 5 5 2.5 2.5 1.7 1.7 1.7
YELRUOTS06 Swedish 1 3 3 3 1.5 1.5
YELENGLI06 English 1 3 3 1.5 1.5 0.8 0.8 0.5 0.5 0.5
CA00CX01 Customer Service 2 2 2 1 1
CA00DA66 Tourism and Experience Services 2 2 2 0.7 0.7 0.7
CA00DA65 Service Production Design 6 6 3 3 1.5 1.5 1 1 1
CA00DA67 Food Service Management 4 4 2 2 1 1 0.7 0.7 0.7
RESTO22-1032
Developer of Service Business

(Choose ects: 32)

32
CA00DA61 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
YE00CY05 Human Resource Management 5 5 5 2.5 2.5
YELRUOTS07 Swedish 2 2 2 2 1 1
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
CA00DA63 Organisational Behavior 2 2 2 1 1
CA00DA62 Financial Management 5 5 5 1.7 1.7 1.7
CA00DB76 Improving the Quality of Service Processes 4 4 4 1.3 1.3 1.3
CA00DB75 Service Design as a Development Tool for Businesses 4 4 4 2 2
CA00CX19 Business Planning 5 5 5 2.5 2.5
RESTO22-1033
Working life expert

(Choose ects: 30)

30
CA00DA58 Training 12 12 12 4 4 4
CA00DA59 Advanced Training 18 18 9 9 4.5 4.5 3 3 3
RESTO22-1034
Innovator of working life

(Choose ects: 24)

24
YE00BW35 Business Communication in Finnish 2 2 2 0.7 0.7 0.7
YELENGLI07 English 2 2 2 2 0.7 0.7 0.7
CA00DA60 Research and Development Work 5 5 5 2.5 2.5
CA00CY04 Thesis 15 5 10 5 10 5 5 5
RESTO22-1029
OPTIONAL STUDIES

(Choose ects: 50)

50
RESTO22-1035
Developing Food Services

(Choose 0)

0
CA00CY38 Food Production Processes 5 5 5 1.7 1.7 1.7
CA00DC02 Planning of Menus 5 5 5 2.5 2.5
CA00CX23 User Centered Space Design 5 5 5 1.7 1.7 1.7
CA00CX24 Technology Opportunities in Food Services 5 5 5 2.5 2.5
CA00CX31 Food Development Project 4 4 4 1.3 1.3 1.3
CA00CX32 Sensory Evalution 2 2 2 0.7 0.7 0.7
CA00DC04 Power for Product Launch 4 4 4 1.3 1.3 1.3
RESTO22-1036
Well-being and health from food

(Choose 0)

0
CA00DC05 Food Services Promoting Wellness 5 5 5 2.5 2.5
CA00DC06 Health and Nutrition Physiology 3 3 3 1.5 1.5
CA00CX26 Nutrition Research 2 2 2 1 1
CA00CX27 Nutrition Communication 5 5 5 1.7 1.7 1.7
CA00CX28 Food Behavior 3 3 3 1.5 1.5
CA00CX29 Food Education 4 4 4 1.3 1.3 1.3
CA00CX30 Current Nutrition Project 3 3 3 1 1 1
RESTO22-1037
Tourism and experience services

(Choose 0)

0
LT00CK96 Tourism as a Global Phenomenon 3 3 3 1.5 1.5
LT00CK97 Responsible Tourism 2 2 2 1 1
LT00CK98 Holistic Tourism Product Development 5 5 5 1.7 1.7 1.7
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5 5 2.5 2.5 1.3 1.3 0.8 0.8 0.8
CA00DC07 Peak Experience Event 5 5 5 1.7 1.7 1.7
RESTO22-1022
International study exchange

(Choose 0)

0
RESTO22-1021
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
RESTO22-1023
Entrepreneurship Studies

(Choose 0)

0
RESTO22-1024
Studies by personal study plan

(Choose 0)

0
RESTO22-1038
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2 2 2 1 1
YE00BS77 Swedish, preparatory course 2 2 2 1 1
YE00BI41 Project 2
CA00BS78 Food and Wine 3 3 3 1 1 1
8B00CG67 Sustainable Food System 5
CA00CM32 Get familiar with vegetable protein products 3
XX00DM56 Experience event through South Ostrobothnia 3
CA00CN07 Food Loss and its Reduction 2
XX00DM60 Coastal and Maritime Tourism Sustainability Management 5
Total 210 65 78 84 15 29.5 35.5 36.5 41.5 40.5 43.5 15 14.8 14.8 11.9 11.9 11.9 18.3 18.3 14.1 14.1 14.1 20.3 20.3 12.8 12.8 17.8 7.5 7.5

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

General competencies (Bachelor’s Degrees)

1 Learning competence

- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Introduction to Research and Development
Introduction to Project Work
Food Safety and Microbiology
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Food Service Production
Swedish 1
English 1
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Swedish 2
Organisational Behavior
Financial Management
Training
Advanced Training
Business Communication in Finnish
English 2
Research and Development Work
Thesis
Food Production Processes
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Education
English, preparatory course
Swedish, preparatory course
2 Ethical competence

- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values

Studying at a University of Applied Sciences
Communication Skills
Introduction to Research and Development
Introduction to Project Work
Food Safety and Microbiology
Development of Food Service Quality
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Sustainable Development in Service Production
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Human Resource Management
Organisational Behavior
Training
Advanced Training
Research and Development Work
Thesis
Food Production Processes
User Centered Space Design
Food Development Project
Power for Product Launch
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Sustainable Food System
Get familiar with vegetable protein products
3 Working community competence

- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
Introduction to Research and Development
Introduction to Project Work
Food Safety and Microbiology
Food and Nutrition
Food Service Production
Swedish 1
English 1
Service Production Design
Food Service Management
Human Resource Management
Swedish 2
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Business Planning
Training
Advanced Training
Business Communication in Finnish
English 2
Research and Development Work
Thesis
Food Production Processes
User Centered Space Design
Food Development Project
Power for Product Launch
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
English, preparatory course
Swedish, preparatory course
4 Innovation competence

- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions

SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Food and Nutrition
Service Production Design
Marketing Planning and Implementation in the Food Chain
Service Design as a Development Tool for Businesses
Advanced Training
Research and Development Work
Thesis
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Power for Product Launch
Food Services Promoting Wellness
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Holistic Tourism Product Development
Peak Experience Event
Project
Food and Wine
Sustainable Food System
Get familiar with vegetable protein products
5 Internationalization competence

- possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Food Service Production
Organisational Behavior
Training
Advanced Training
Thesis
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
6 Entrepreneurial competence

- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business.

Basics of Entrepreneurship
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Human Resource Management
Organisational Behavior
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Business Planning
Training
Advanced Training
Thesis
Planning of Menus
Food Development Project
Power for Product Launch
Development of Tourism Enterprises with Business Intelligence
7 Quality control competence

- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.

Development of Food Service Quality
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Improving the Quality of Service Processes
Thesis
Food Development Project
Food Services Promoting Wellness
Development of Tourism Enterprises with Business Intelligence
Sustainable Food System
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Experience event through South Ostrobothnia
Food Loss and its Reduction
Coastal and Maritime Tourism Sustainability Management

Bachelor’s Degree studies

1 Basic Studies
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Swedish 1
English 1
Swedish 2
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Business Communication in Finnish
English 2
Research and Development Work
2 Professional Studies
Food Safety and Microbiology
Development of Food Service Quality
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Sustainable Development in Service Production
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Business Planning
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Power for Product Launch
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
3 Free-Choice Studies
English, preparatory course
Swedish, preparatory course
Project
Food and Wine
Sustainable Food System
Get familiar with vegetable protein products
4 Training
Training
Advanced Training
5 Thesis
Thesis
Not grouped
Experience event through South Ostrobothnia
Food Loss and its Reduction
Coastal and Maritime Tourism Sustainability Management

Food and Hospitality competencies 2021

01 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

Food and Nutrition
Sustainability of Food Chain
Sustainable Development in Service Production
Food Service Production
Swedish 1
English 1
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Swedish 2
Training
Advanced Training
Business Communication in Finnish
English 2
Research and Development Work
Thesis
Food Production Processes
Planning of Menus
User Centered Space Design
Power for Product Launch
Food Services Promoting Wellness
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
Project
Food and Wine
Get familiar with vegetable protein products
02 Service business and managem

- 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)

Food Safety and Microbiology
Food and Nutrition
Structure of Food Chain
Food Service Production
Swedish 1
English 1
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Swedish 2
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Business Planning
Advanced Training
English 2
Research and Development Work
Thesis
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Sustainable Food System
03 Global understanding

- act responsibly
- act fruitfully in multicultural organisations
- can take advantage of predictive information in developing service business

Food Safety and Microbiology
Development of Food Service Quality
Sustainability of Food Chain
Sustainable Development in Service Production
Swedish 1
English 1
Service Production Design
Food Service Management
Swedish 2
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Business Planning
Advanced Training
English 2
Research and Development Work
Thesis
Food Production Processes
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Sustainable Food System
Get familiar with vegetable protein products
Not grouped
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
English, preparatory course
Swedish, preparatory course
Experience event through South Ostrobothnia
Food Loss and its Reduction
Coastal and Maritime Tourism Sustainability Management

Code Name Credits (cr)
RESTO22-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
RESTO22-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2
XX00CG83 Career Planning and Internationalisation 2
YPO3A3 Communication Skills 3
YPO4A3 ICT Skills 3
RESTO22-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3
XX00BE91 SeAMK Innovation Week 2
RESTO22-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3
RESTO22-1028
CORE COMPETENCY IN HOSPITALITY MANAGEMENT

(Choose ects: 140)

140
RESTO22-1030
Responsible Service Expert

(Choose ects: 24)

24
CA00CX10 Food Safety and Microbiology 5
CA00DA68 Development of Food Service Quality 3
CA00DA69 Food and Nutrition 7
XX00CX20 Structure of Food Chain 3
XX00CX21 Sustainability of Food Chain 3
CA00DA70 Sustainable Development in Service Production 3
RESTO22-1031
Expert in Restaurant Services

(Choose ects: 30)

30
CA00DA64 Food Service Production 10
YELRUOTS06 Swedish 1 3
YELENGLI06 English 1 3
CA00CX01 Customer Service 2
CA00DA66 Tourism and Experience Services 2
CA00DA65 Service Production Design 6
CA00DA67 Food Service Management 4
RESTO22-1032
Developer of Service Business

(Choose ects: 32)

32
CA00DA61 Marketing Planning and Implementation in the Food Chain 5
YE00CY05 Human Resource Management 5
YELRUOTS07 Swedish 2 2
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
CA00DA63 Organisational Behavior 2
CA00DA62 Financial Management 5
CA00DB76 Improving the Quality of Service Processes 4
CA00DB75 Service Design as a Development Tool for Businesses 4
CA00CX19 Business Planning 5
RESTO22-1033
Working life expert

(Choose ects: 30)

30
CA00DA58 Training 12
CA00DA59 Advanced Training 18
RESTO22-1034
Innovator of working life

(Choose ects: 24)

24
YE00BW35 Business Communication in Finnish 2
YELENGLI07 English 2 2
CA00DA60 Research and Development Work 5
CA00CY04 Thesis 15
RESTO22-1029
OPTIONAL STUDIES

(Choose ects: 50)

50
RESTO22-1035
Developing Food Services

(Choose 0)

0
CA00CY38 Food Production Processes 5
CA00DC02 Planning of Menus 5
CA00CX23 User Centered Space Design 5
CA00CX24 Technology Opportunities in Food Services 5
CA00CX31 Food Development Project 4
CA00CX32 Sensory Evalution 2
CA00DC04 Power for Product Launch 4
RESTO22-1036
Well-being and health from food

(Choose 0)

0
CA00DC05 Food Services Promoting Wellness 5
CA00DC06 Health and Nutrition Physiology 3
CA00CX26 Nutrition Research 2
CA00CX27 Nutrition Communication 5
CA00CX28 Food Behavior 3
CA00CX29 Food Education 4
CA00CX30 Current Nutrition Project 3
RESTO22-1037
Tourism and experience services

(Choose 0)

0
LT00CK96 Tourism as a Global Phenomenon 3
LT00CK97 Responsible Tourism 2
LT00CK98 Holistic Tourism Product Development 5
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5
CA00DC07 Peak Experience Event 5
RESTO22-1022
International study exchange

(Choose 0)

0
RESTO22-1021
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
RESTO22-1023
Entrepreneurship Studies

(Choose 0)

0
RESTO22-1024
Studies by personal study plan

(Choose 0)

0
RESTO22-1038
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2
YE00BS77 Swedish, preparatory course 2
YE00BI41 Project 2
CA00BS78 Food and Wine 3
8B00CG67 Sustainable Food System 5
CA00CM32 Get familiar with vegetable protein products 3
XX00DM56 Experience event through South Ostrobothnia 3
CA00CN07 Food Loss and its Reduction 2
XX00DM60 Coastal and Maritime Tourism Sustainability Management 5