Degree Programme in Food and Hospitality, Full-time studies: RESTO18
Code: RESTO18
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2018
- Teaching language
- Finnish
Descriptions
PROFILE OF THE PROGRAMME
The purpose of the programme is to produce Bachelors of Hospitality Management who are capable of working in an international environment, but who also value and make use of the local environment, who possess skills in handwork and who are professionals in providing services and experts in business. They have the ability to take initiative, and they have internalised the concept of entrepreneurship and are developers of the working world. They have adopted concrete ways of working, not merely the theory of those ways. Bachelors of Hospitality Management have good social skills and consider the aspects of collaboration and consumer needs in development work. They also take societal and ecological responsibility. They are competent in utilising information and carrying out business operations. Moreover, graduates from the programme are able to make use of all of the human senses and are experts in catering, who guide others in creating a culinary adventure from food. They consider aspects of health, safety, experience and finances in their work and are competent in applying the theory of service-providing business in practice.
OCCUPATIONAL PROFILES
Bachelor of Hospitality Management is the developer of the world of work, which takes into account the needs of the consumer and the position of social and ecological responsibility. He is a professional who crates experiences. As producing food and beverage facilities, he takes into account the health, safety, adventure and business functionality. Optional studies will help increase our knowledge of nutrition, the service business, the development of food products.
PEDAGOGICAL APPROACH
Bachelor studies consist of service activities, projects, training, elective studies and thesis work. During the studies, students can deepen their knowledge to choose to nutrition, the development of food production, food services and service business. The curriculum also allows for studies in the whole food chain studies or other fields of education. Study modules are formed across the curriculum modules and customer-oriented services and projects. At a later stage of studies Study modules are realized in working life as development projects.
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2018-2019 | 2019-2020 | 2020-2021 | 2021-2022 | Autumn 2018 | Spring 2019 | Autumn 2019 | Spring 2020 | Autumn 2020 | Spring 2021 | Autumn 2021 | 1. / 2018 | 2. / 2018 | 3. / 2019 | 4. / 2019 | 5. / 2019 | 1. / 2019 | 2. / 2019 | 3. / 2020 | 4. / 2020 | 5. / 2020 | 1. / 2020 | 2. / 2020 | 3. / 2021 | 4. / 2021 | 5. / 2021 | 1. / 2021 | 2. / 2021 |
|---|---|---|
| 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 |
| Sustainability of Food Chain |
| Food Service Production |
| Basics of Food Production |
| Food Service Production |
| Foodstuffs and Nutrition |
| Customer Experiences in Food Services |
| Food Service Management |
| Quality of Nutrition |
| Nutrition Communication and Research |
| Nutrition education and nutrition counselling project |
| Food and Wine |
| Basic training |
|
2 Competence in service systems
A Bachelor of Hospitality Management: |
| Mathematics |
| Research and Development Work |
| Structure of Food Chain |
| Sustainability of Food Chain |
| Chemistry in food chain |
| Food Service Production |
| Basics of Food Production |
| Food Service Production |
| Food safety and microbiology |
| Customer Experiences in Food Services |
| Production control system in professional kitchen |
| Food Service Management |
| Development of Food Service Quality |
| Advanced nutrition studies |
| Business planning |
| Quality of Nutrition |
| Planning of menus |
| Food development project |
| Food Production Processes |
| Consept based space design |
| A trade fair as a means of marketing |
| Peak Experience Event |
| Advanced training |
| Thesis |
|
3 Competence in service management
A Bachelor of Hospitality Management: |
| Swedish 1 |
| Swedish 2 |
| English 1 |
| English 2 |
| Human Resource Management |
| Food Service Management |
| Development of Food Service Quality |
| Advanced nutrition studies |
| Developing of processes |
| Business planning |
| Nutrition Communication and Research |
| Nutrition education and nutrition counselling project |
| Food development project |
| Food Production Processes |
| Consept based space design |
| Peak Experience Event |
| Advanced training |
| Thesis |
|
4 Business know-how
A Bachelor of Hospitality Management: |
| Mathematics |
| Marketing planning and implementation in the food chain |
| Financial Management |
| Production control system in professional kitchen |
| Food Service Management |
| Developing of processes |
| Service Design as a development tool for businesses |
| Business planning |
| Planning of menus |
| A trade fair as a means of marketing |
| Peak Experience Event |
| Advanced training |
|
5 Competence in service environments for service management
A Bachelor of Hospitality Management: |
| Swedish 1 |
| Swedish 2 |
| English 1 |
| English 2 |
| Food Service Management |
| Development of Food Service Quality |
| Developing of processes |
| Service Design as a development tool for businesses |
| Quality of Nutrition |
| Nutrition Communication and Research |
| Nutrition education and nutrition counselling project |
| Food Production Processes |
| A trade fair as a means of marketing |
| Peak Experience Event |
| Basic training |
| Advanced training |
| Thesis |
| Not grouped |
| Study and working life skills |
| Internationalization Skills |
| Communication Skills |
| ICT Skills |
| Business and 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 |
| Project |
Bachelor’s Degree studies
| Code | Name | Credits (cr) |
|---|---|---|
| RESTO16-1057 |
BASIC STUDIES COMMON TO ALL IN SEAMK
(Choose all ) |
20 |
| RESTO16-1058 |
Building competence
(Choose all ) |
10 |
| YPO1A2 | Study and working life skills | 2 |
| YPO2A2 | Internationalization Skills | 2 |
| YPO3A3 | Communication Skills | 3 |
| YPO4A3 | ICT Skills | 3 |
| RESTO16-1059 |
Business and entrepreneurship competence
(Choose all ) |
5 |
| XX00BE90 | Business and Entrepreneurship | 3 |
| XX00BE91 | SeAMK Innovation Week | 2 |
| RESTO16-1060 |
Research and project work skills
(Choose all ) |
5 |
| YPO1C2 | Introduction to Research and Development | 2 |
| YPO2C3 | Introduction to Project Work | 3 |
| RESTO16-1061 |
BASIC STUDIES
(Choose all ) |
33 |
| RESTO16-1062 |
Communication Abilities
(Choose all ) |
15 |
| KI15AMAT001 | Mathematics | 3 |
| 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 |
| RESTO16-1063 |
Business Abilities in the Food Chain
(Choose all ) |
13 |
| YE00BS62 | Marketing planning and implementation in the food chain | 5 |
| YE00BS63 | Human Resource Management | 5 |
| CA00BS64 | Financial Management | 3 |
| RESTO16-1064 |
Research and Development Abilities
(Choose all ) |
5 |
| CA00BS65 | Research and Development Work | 5 |
| RESTO16-1065 |
COMMON PROFESSIONAL STUDIES
(Choose all ) |
72 |
| RESTO16-1066 |
Food Chain
(Choose all ) |
13 |
| YE00BI08 | Structure of Food Chain | 5 |
| YE00BI09 | Sustainability of Food Chain | 5 |
| YE00BI34 | Chemistry in food chain | 3 |
| RESTO18-1000 |
Catering services
(Choose ects: 44 ) |
44 |
| CA00BI44 | Food Service Production | 12 |
| CA00BT61 | Basics of Food Production | 8 |
| CA00BT62 | Food Service Production | 4 |
| YELETMBI05 | Food safety and microbiology | 5 |
| CA00BS66 | Foodstuffs and Nutrition | 5 |
| CA00BS67 | Customer Experiences in Food Services | 4 |
| KA15B20 | Production control system in professional kitchen | 2 |
| CA00BI48 | Food Service Management | 8 |
| CA00BS68 | Development of Food Service Quality | 4 |
| CA00BI50 | Advanced nutrition studies | 4 |
| RESTO17-1003 |
Service business
(Choose all ) |
15 |
| CA00BI51 | Developing of processes | 5 |
| CA00CL42 | Service Design as a development tool for businesses | 5 |
| CA00CL43 | Business planning | 5 |
| RESTO16-1067 |
FREE CHOICE PROFESSIONAL STUDIES
(Choose ects: 30 ) |
30 |
| RESTO16-1068 |
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 |
| RESTO16-1069 |
Development of Food Production
(Choose all ) |
15 |
| CA00BI55 | Planning of menus | 5 |
| YE00BI37 | Food development project | 5 |
| CA00BI56 | Food Production Processes | 5 |
| RESTO16-1070 |
Development of Food Services
(Choose all ) |
15 |
| CA00BS73 | Consept based space design | 5 |
| CA00CL46 | A trade fair as a means of marketing | 5 |
| CA00CL47 | Peak Experience Event | 5 |
| RESTO18-1001 |
Multidisciplinary working-life projects (FramiPro)
(Choose 30 ) |
15 - 30 |
| RESTO16-1072 |
ELECTIVE STUDIES
(Choose ects: 10 ) |
10 |
| YE00BS76 | English, preparatory course | 2 |
| YE00BS77 | Swedish, preparatory course | 2 |
| YE00BI41 | Project | 2 |
| CA00BS78 | Food and Wine | 3 |
| RESTO16-1073 |
PRACTICAL TRAINING
(Choose all ) |
30 |
| KI15EPEHAR1 | Basic training | 12 |
| CA00CL49 | Advanced training | 18 |
| RESTO16-1074 |
BACHELOR'S THESIS
(Choose all ) |
15 |
| KI15FTU001 | Thesis | 15 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.