Degree Programme in Food and Hospitality, Full-time studies: RESTO16
Code: RESTO16
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2016
- Teaching language
- Finnish
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2016-2017 | 2017-2018 | 2018-2019 | 2019-2020 | Autumn 2016 | Spring 2017 | Autumn 2017 | Spring 2018 | Autumn 2018 | Spring 2019 | Autumn 2019 | 1. / 2016 | 2. / 2016 | 3. / 2017 | 4. / 2017 | 5. / 2017 | 1. / 2017 | 2. / 2017 | 3. / 2018 | 4. / 2018 | 5. / 2018 | 1. / 2018 | 2. / 2018 | 3. / 2019 | 4. / 2019 | 5. / 2019 | 1. / 2019 | 2. / 2019 |
|---|---|---|
| Total | 210 |
General competencies (Bachelor’s Degrees)
Food and Hospitality competencies
|
1 Competence in service-mindedness
A Bachelor of Hospitality Management: - understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers |
| Business Communication in Finnish |
| Swedish 1 |
| Swedish 2 |
| English 1 |
| English 2 |
| Marketing planning and implementation in the food chain |
| Health aspects in food production 1 |
| Health aspects in food production 2 |
| Peak Experiences in Food Services |
| Food Service Management |
| Development of Food Service Quality |
| Consept based space design |
| Exhibition and Fair Project |
| Peak Experience Event |
|
2 Competence in service systems
A Bachelor of Hospitality Management: |
| Personnel management and superior work in food chain |
| Mathematics |
| Research and Development Work |
| Research and Development Work 2 |
| Food Service Production |
| Food safety and microbiology |
| Health aspects in food production 1 |
| Health aspects in food production 2 |
| Foodstuffs in Catering Field 1 |
| Foodstuffs in Catering Field 2 |
| Production control system in professional kitchen |
| Advanced nutrition studies |
| Novel Food Production Processes |
| Thesis |
|
3 Competence in service management
A Bachelor of Hospitality Management: |
| Swedish 1 |
| Swedish 2 |
| English 1 |
| English 2 |
| Marketing planning and implementation in the food chain |
| Personnel management and superior work in food chain |
| Peak Experiences in Food Services |
| Food Service Management |
| Development of Food Service Quality |
| Advanced nutrition studies |
| Developing of service processes |
| Planned business development |
| Novel Food Production Processes |
| Food development project |
| Exhibition and Fair Project |
| Peak Experience Event |
| Specialised training |
| Thesis |
|
4 Business know-how
A Bachelor of Hospitality Management: |
| Mathematics |
| Production control system in professional kitchen |
| Developing of service processes |
| Development of food and menus |
|
5 Competence in service environments for service management
A Bachelor of Hospitality Management: |
| Swedish 1 |
| Swedish 2 |
| English 1 |
| English 2 |
| Research and Development Work |
| Research and Development Work 2 |
| Peak Experiences in Food Services |
| Developing of service processes |
| Development of service concept |
| Novel Food Production Processes |
| Basic training |
| Specialised training |
| Thesis |
| Not grouped |
| Study and working life skills |
| Internationalization Skills |
| Communication Skills |
| ICT Skills |
| Business Operations and Entrepreneurship |
| Basics of Business Competence |
| 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 |
| Quality of Nutrition |
| Nutrition Communication and Research |
| Nutrition education and nutrition counselling project |
| English, preparatory course |
| Swedisch preparatory course |
| Food and wine |
| Maturity test |
Bachelor’s Degree studies
| Code | Name | Credits (cr) |
|---|---|---|
| RESTO16-1015 |
BASIC STUDIES COMMON TO ALL IN SEAMK
(Choose all ) |
20 |
| RESTO16-1016 |
Building competence
(Choose all ) |
10 |
| YPO1A2 | Study and working life skills | 2 |
| YPO2A2 | Internationalization Skills | 2 |
| YPO3A3 | Communication Skills | 3 |
| YPO4A3 | ICT Skills | 3 |
| RESTO16-1017 |
Business and entrepreneurship competence
(Choose all ) |
5 |
| YPO1B3 | Business Operations and Entrepreneurship | 3 |
| YPO2B2 | Basics of Business Competence | 2 |
| RESTO16-1018 |
Research and project work skills
(Choose all ) |
5 |
| YPO1C2 | Introduction to Research and Development | 2 |
| YPO2C3 | Introduction to Project Work | 3 |
| RESTO16-1014 |
BASIC STUDIES
(Choose all ) |
32 |
| RESTO16-1003 |
Communication Abilities
(Choose all ) |
12 |
| YELVIEST02 | Business Communication in Finnish | 2 |
| YELRUOTS06 | Swedish 1 | 3 |
| 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 |
| YELENGLI06 | English 1 | 3 |
| YELENGLI07 | English 2 | 2 |
| RESTO16-1001 |
Business Abilities in the Food Chain
(Choose all ) |
13 |
| YELRYMAR05 | Marketing planning and implementation in the food chain | 5 |
| YELHJESM05 | Personnel management and superior work in food chain | 5 |
| KI15AMAT001 | Mathematics | 3 |
| RESTO16-1002 |
Research and Development Abilities
(Choose all ) |
7 |
| YELTUTKE05 | Research and Development Work | 5 |
| KA15ATUKE20 | Research and Development Work 2 | 2 |
| RESTO16-1004 |
COMMON PROFESSIONAL STUDIES
(Choose all ) |
73 |
| KA15B10 | Food Service Production | 16 |
| YELETMBI05 | Food safety and microbiology | 5 |
| KI15BRPT024 | Health aspects in food production 1 | 3 |
| KI15BRPT025 | Health aspects in food production 2 | 2 |
| KI15BRPT026 | Foodstuffs in Catering Field 1 | 3 |
| KI15BRPT027 | Foodstuffs in Catering Field 2 | 2 |
| KI15BRPT022 | Peak Experiences in Food Services | 5 |
| KA15B20 | Production control system in professional kitchen | 2 |
| KA15B30 | Food Service Management | 10 |
| KI15BRPJ021 | Development of Food Service Quality | 5 |
| KI15BRPJ017 | Advanced nutrition studies | 5 |
| KA15CPAKE10 | Developing of service processes | 5 |
| KI15CRPK002 | Development of service concept | 5 |
| KA15CPAKE20 | Planned business development | 5 |
| RESTO16-1005 |
FREE CHOICE PROFESSIONAL STUDIES
(Choose ects: 30 ) |
30 |
| RESTO16-1011 |
Choose three modules of 15 credits
(Choose all ) |
0 |
| RESTO16-1008 |
Professional Studies on Nutrition
(Choose all ) |
15 |
| CA00BI54 | Quality of Nutrition | 5 |
| CA00BS71 | Nutrition Communication and Research | 5 |
| CA00BS72 | Nutrition education and nutrition counselling project | 5 |
| RESTO16-1010 |
Development of Food Production
(Choose all ) |
15 |
| KI15CRPK009 | Development of food and menus | 5 |
| KI15CPROJ13 | Novel Food Production Processes | 5 |
| YELBRPROJ01 | Food development project | 5 |
| RESTO16-1009 |
Development of Food Services
(Choose all ) |
15 |
| KI15CRPK010 | Consept based space design | 5 |
| KI15CPROJMP | Exhibition and Fair Project | 5 |
| KI15CPROJ01 | Peak Experience Event | 5 |
| RESTO16-1007 |
Degree Programme for Personal
(Choose ects: 15 ) |
15 |
| RESTO16-1013 |
ELECTIVE STUDIES
(Choose ects: 10 ) |
10 |
| KI15VVO0092 | English, preparatory course | 2 |
| BE00CH91 | Swedisch preparatory course | 2 |
| CA00BI58 | Food and wine | 3 |
| RESTO16-1000 |
PRACTICAL TRAINING
(Choose all ) |
30 |
| KI15EPEHAR1 | Basic training | 12 |
| KI15EERHAR1 | Specialised training | 18 |
| RESTO16-1012 |
BACHELOR'S THESIS
(Choose all ) |
15 |
| KI15FTU001 | Thesis | 15 |
| KI15FTU0002 | Maturity test | 0 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.