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Advanced trainingLaajuus (18 cr)

Code: CA00CL49

Objective

The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.

Content

? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar

Qualifications

Basic Training, Service Management, Basics in services management, total at least 100 cr.

Assessment criteria, approved/failed

Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.

Materials

Hatu - programme

Enrollment

16.04.2022 - 12.10.2022

Timing

24.10.2022 - 30.04.2023

Credits

18 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Paula Juurakko
Student groups
  • MRESTO21

Objective

The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.

Content

? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar

Teaching methods

Practical training.

Employer connections

Training place is a public or private organisation.

Student workload

18 credits.

Evaluation scale

1-5

Assessment criteria, approved/failed

Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.

Assessment methods and criteria

Report, feedpack of counsellor.

Qualifications

Basic Training, Service Management, Basics in services management, total at least 100 cr.

Enrollment

16.04.2022 - 07.09.2022

Timing

29.08.2022 - 30.04.2023

Credits

18 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Paula Juurakko
Student groups
  • RESTO20

Objective

The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.

Content

? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar

Teaching methods

Practical training.

Employer connections

Training place is a public or private organisation.

Student workload

18 credits.

Evaluation scale

1-5

Assessment criteria, approved/failed

Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.

Assessment methods and criteria

Report, feedpack of counsellor.

Qualifications

Basic Training, Service Management, Basics in services management, total at least 100 cr.

Enrollment

19.04.2021 - 06.03.2022

Timing

15.11.2021 - 31.05.2023

Credits

18 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Paula Juurakko
Responsible person

Jukka Kauppila

Student groups
  • MRESTO20

Objective

The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.

Content

? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar

Teaching methods

Practical training.

Employer connections

Training place is a public or private organisation.

Student workload

18 credits.

Evaluation scale

Passed/failed

Assessment criteria, approved/failed

Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.

Assessment methods and criteria

Report, feedpack of counsellor.

Qualifications

Basic Training, Service Management, Basics in services management, total at least 100 cr.

Enrollment

19.04.2021 - 06.09.2021

Timing

30.08.2021 - 31.03.2022

Credits

18 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Paula Juurakko
  • Kirta Nieminen
Responsible person

Jukka Kauppila

Student groups
  • RESTO19

Objective

The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.

Content

? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar

Teaching methods

Practical training.

Employer connections

Training place is a public or private organisation.

Student workload

18 credits.

Evaluation scale

Passed/failed

Assessment criteria, approved/failed

Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.

Assessment methods and criteria

Report, feedpack of counsellor.

Qualifications

Basic Training, Service Management, Basics in services management, total at least 100 cr.