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Bachelor of Hospitality Management

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Name of the Degree Programme

Degree Programme in Food and Hospitality

Field of study

Services
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.

Specialisations

Optional studies are organized in either Developing Food Services, Well-being and health from food or Tourism and experience services.

Qualification awarded

Bachelor of Hospitality Management

Level of qualification

The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120

Specific admission requirements

Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in Finnish language for the degree programmes taught in Finnish.

Qualification requirements and regulations (incl. graduation requirements)

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.

Examination regulations, assessment and grading

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link

Structure of the studies

In accordance with the Universities of Applied Sciences Act, the studies in the Degree Programme (210 ECTS) consist of basic studies, vocational studies, internships promoting professional skills, elective studies, and a final thesis. The extent of the annual studies is 60 ECTS.
The degree programme consists of:
- Basic studies
- Core competency studies in Food and Hospitality
- Optional studies and Elective studies
- Training
- Thesis

In the degree programme in Hospitality Management optional studies begin in the second study year.
For elective studies student can choose studies from SeAMK’s list of free-choice studies, but also e.g. optional studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.

The thesis is 15 ECTS. It is intended to demonstrate the student's familiarity in his/her own profession through the chosen subject. Student chooses the topic of the thesis according to his/her interest, career plans and employment goals.

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.

Learning outcomes

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 is developing the field taking into account consumers’ needs as well as social and ecological responsibilities.

Profile of the programme

Studies in the Degree Programme in Hospitality Management are multidisciplinary based on natural sciences, business studies and behavioral sciences. Optional studies in the Degree Programme deepen the student's competence in the development of services and product development, skills in nutrition and food education and tourism and experience services. Optional studies start during the second study year.

After the first study year, student can combine manual skills and theory competence acquired in professional studies while working in the service industry. The emphasis is on the process of producing food services and related background skills

After the second study year student can manage and supervise work community in theory and practice. She/he skills also in management as well as managing the quality, processes and business evolve. The student starts the optional studies in accordance with his/her choice.

In the third and fourth study years, the main focus is on optional studies and advanced training. Student can plan and manage customer-oriented and economical services. Acquired knowledge and skills are applied and knowledge is deepen in the thesis.

The studies provide a strong theoretical and practical base for delivering services, managing and utilizing data generated by digital systems as well as customer skills and service design. The studies will focus on food safety, quality and process development, nutrition expertise required by food services and business expertise needed in the service sector. These studies will provide the capability to meet challenges in the service sector now and in the future. This requires product material and process knowledge as well as ability to use creative solutions.

Generic and subject specifc competences

Competencies are extensive knowledge entities, 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:
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

Pedagogical approach and learning environment

In SeAMK emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.

Characteristics of learning:
1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.

Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning

Specific arrangements for recognition of prior learning (RPL)

The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.
The head of the degree programme, student counsellor, and when necessary, the teacher of the course in question are responsible for RPL. Their task is to inform students of the recognition and assessment process, to discuss students' Personal Study Plan and to guide students in the demonstration of prior learning.

Work-based learning and work placements

The development of both practical and professional skills is important for employment. The degree includes two training courses i.e. Training (12 ECTS) in the first year and Advanced training (18 ECTS) in the third year. In the first year, there is also a course Food Service Production which is partly carried out at partners’ commercial kitchens.

The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.

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.

Internationalization

Each student has the possibility to study in our international partners’ higher education institutions. This is also actively encouraged.

Students have the possibility to internationalisation at home e.g. trough the courses implemented in English, studying with exchange students and by participating in virtual internatiomal courses. The international and multicultural perspective and vision are centrally included in the study modules. International teaching materials are being used in the courses.

Access to further studies

After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.

Graduation requirements

Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.

Mode of study

Studies are organized both as fulltime and as part-time.

Head of degree programme

Mr Jarmo Alarinta, puh. 040 830 2450, jarmo.alarinta(at)seamk.fi

Student counsellor

Mrs Eija Putula-Hautala, puh. 040 830 3953, eija.putula-hautala(at)seamk.fi

Coordination of Practical Training

Mrs Paula Juurakko, puh. 040 830 2293, paula.juurakko(at)seamk.fi

Coordination of international mobility

Mrs Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Mrs Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi,Coordinator, Incoming and outgoing student exchanges outside Europe

Student services

Tel. +358 20 124 5055, studentservices@seamk.fi

Bachelor of Hospitality Management, Part-time studies

Bachelor of Hospitality Management, Part-time studies

Degree Programme in Hospitality Management, Part-time studies

Degree Programme in Food and Hospitality, Part-time studies

Enrollment

08.12.2023 - 31.03.2024

Timing

01.08.2023 - 30.06.2024

Credits

2 - 3

Virtual proportion (cr)

2 op

RD proportion (cr)

2 op

Teaching languages
  • Finnish
  • English
Seats

1 - 100

Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Lotta Haapala

Objective

The student has skills to identify and promote new ideas and opportunities related to the food chain. The student has competence to interpret current factors and future trends affecting the activities of the food sector. The student produces an idea description, independently or as a team, that considers the priorities of the competition. After the course, the student will have the necessary skills to refine their ideas into a feasible concept.

The idea developed during the course is examined particularly by the following perspectives:

- Uniqueness and added value of the idea
- Opportunity or need in the market
- Business perspective and risks
- Competence required for implementation
- Responsibility, sustainability perspective and opportunities of digitalization.

Content

The course is conducted in the form of online studies. The student familiarizes with the online materials of the course and produces an idea description according to the criteria of the competition consisting of learning tasks. The idea description can be produced either independently or in a student team. It is also possible to participate in the course without submitting your idea to the competition.

Materials

Jussila, E., & Hannu, H. (2017). Liikeidean kehittäjän lähtöselvitys, matkalla menestyväksi yrittäjäksi. Into Seinäjoki ja Seinäjoen ammattikorkeakoulu.

Teaching methods

The course is conducted as online studies. The student familiarizes themselves with the online materials of the course and produces an idea description consisting of learning tasks, in accordance with the competition criteria.

The idea description can be produced either independently or in a student team. It is also possible to participate in the course without submitting your idea to the competition.

Completion alternatives

The idea description can be produced either independently or in a student team

realization.localizedApproveRejectDescription

Approved completion of the online course requires the completion of the learning tasks of the course and creating an idea description according to the criteria of the competition. The idea description must be returned within the deadline (2 ECTS credits). If the student participates in the Food Business Challenge and advances to the final, they will receive one additional credit for the course (total 3 ECTS credits).

Evaluation scale

Passed/failed

Assessment criteria, approved/failed

Approved:
Approved completion of the online course requires the completion of the learning tasks of the course and creating an idea description according to the criteria of the competition. The idea description must be returned within the deadline (2 ECTS credits). If the student participates in the Food Business Challenge and advances to the final, they will receive one additional credit for the course (total 3 ECTS credits).

Failed:
The student does not complete the learning tasks included in the course within the time limit. The student does not have the required knowledge and skills that are included in the competency objectives.

Assessment criteria, satisfactory (1)

The student does not complete the learning tasks included in the course within the time limit. The student does not have the required knowledge and skills that are included in the competency objectives.

Qualifications

No previous studies are required.

Further information

All students, regardless of their field of study, are welcome to attend the course.

The Food Business Challenge is a nationwide student competition organized annually by Seinäjoki University of Applied Sciences to search for new business ideas, products or services related to the food sector. The theme of the competition is sustainable food solutions, and you can participate either alone or with a team. The winner of the competition will have product prizes, valuable idea development services and visibility. The Food Business Challenge -course supports participation in the competition.

Enrollment

28.08.2023 - 24.09.2023

Timing

25.09.2023 - 01.10.2023

Credits

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Construction Engineering
  • Bachelor of Business Administration, Library and Information Services
  • Bachelor of Health Care, Nursing
  • Bachelor of Construction Site Management
  • Bachelor of Business Administration, Business Management
  • Bachelor of Social Services
  • Bachelor of Hospitality Management
  • Bachelor of Business Administration, SME Business Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Bachelor of Engineering, Information Technology
  • Bachelor of Engineering, Automation Engineering
  • Bachelor of Culture and Arts, Cultural Management
  • Bachelor of Engineering, Food Processing and Biotechnology
  • Bachelor of Health Care, Physiotherapy
  • Bachelor of Engineering, Mechanical Engineering
  • Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
  • Jussi Kareinen
  • Jaana Liukkonen
Student groups
  • KUTU23
    Bachelor of Culture and Arts, Cultural Management

Objective

The student can:
- solve real working-life development tasks (companies, organisations, associations) in small groups, consisting of students of different fields
- conduct a customer survey and, based on it, develop and test different solutions to the commissioner’s problem
- consider the business aspects while choosing their solution
- present the solution, or concept, chosen by the group to the commissioner in a professional way
- apply design thinking and its process in future in development tasks in their own field

Content

In the daytime implementation, the course is implemented as a one-week intensive course during SeAMK Innovation Week. During that time, the students do not attend any other courses at SeAMK.
In the multimodal implementation, the course is implemented online, following a separate timetable.
- Preliminary assignment on the concepts and processes of the course (design thinking, service design, groupwork)
- Analysis of the problem of the development task
- Collection of customer information with different methods
- Brainstorming of solution options with different methods
- Testing of solution options and their development based on the testing
- Presentation of a solution, or concept
- Teamwork skills and daily reporting on one’s work

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

- By completing the preliminary assignment successfully, the student shows their command of the stages and concepts of the customer-focused development project
- The student shows their command of the customer-focused development process by actively participating in the solving of the development task in the group
- The student can collect customer information using different methods and apply information to solve the development task
- The student has participated in the presentation of the group’s results to the commissioner

Timing

01.09.2023 - 31.05.2024

Credits

0 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Erja Heikkilä
Student groups
  • RESTO21

Objective

x

Content

x

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, good (3)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, excellent (5)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, approved/failed

x Assessment is based on academic criteria for oral and written proficiency.

Timing

01.09.2023 - 31.05.2024

Credits

0 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Erja Heikkilä
Student groups
  • RESTO22

Objective

x

Content

x

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, good (3)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, excellent (5)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, approved/failed

x Assessment is based on academic criteria for oral and written proficiency.

Timing

01.01.2024 - 31.05.2024

Credits

0 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Erja Heikkilä
Student groups
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

x

Content

x

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, good (3)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, excellent (5)

x Assessment is based on academic criteria for oral and written proficiency.

Assessment criteria, approved/failed

x Assessment is based on academic criteria for oral and written proficiency.

Timing

01.09.2023 - 31.05.2024

Credits

0 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Erja Heikkilä
Student groups
  • RESTO22

Objective

x

Content

x

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

xAssessment is based on academic criteria for oral and written proficiency.

Assessment criteria, good (3)

xAssessment is based on academic criteria for oral and written proficiency.

Assessment criteria, excellent (5)

xAssessment is based on academic criteria for oral and written proficiency.

Assessment criteria, approved/failed

xAssessment is based on academic criteria for oral and written proficiency.

Timing

01.01.2024 - 31.05.2024

Credits

0 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Erja Heikkilä
Student groups
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

x

Content

x

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

xAssessment is based on academic criteria for oral and written proficiency.

Assessment criteria, good (3)

xAssessment is based on academic criteria for oral and written proficiency.

Assessment criteria, excellent (5)

xAssessment is based on academic criteria for oral and written proficiency.

Assessment criteria, approved/failed

xAssessment is based on academic criteria for oral and written proficiency.

Enrollment

13.11.2023 - 17.01.2024

Timing

22.01.2024 - 25.02.2024

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Kirta Nieminen
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Materials

To be announced at the beginning of the course

Teaching methods

Lectures, skill tests and essay 3 ects

Completion alternatives

Studification

Student workload

The student's total work volume is 81 hours, of which 65 hours of independent studies and 16 hours of hybrid education

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.

Assessment methods and criteria

Skill tests, essay and active participation

Enrollment

13.11.2023 - 15.03.2024

Timing

25.03.2024 - 12.05.2024

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Kirta Nieminen
Student groups
  • MRESTO24
    Bachelor of Hospitality Management, Part-time studies

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Materials

To be announced at the beginning of the course

Teaching methods

Online lectures, skill tests and essay 3 ects

Completion alternatives

Studification

Student workload

Total number of students working 81 h independent online education

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.

Assessment methods and criteria

Skill tests and essay

Enrollment

17.04.2023 - 11.10.2023

Timing

23.10.2023 - 01.12.2023

Credits

2 op

Virtual proportion (cr)

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Sanna Jyllilä
Student groups
  • RESTO22
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies
  • VVO

Objective

The student is able to define the key concepts of sustainable tourism. Students will identify key sustainable tourism certifications and programs in Finland and elsewhere. The student understands the basic principles of sustainable tourism and responsible activities and is able to apply them in practice. The student is able to apply new knowledge to the development of the tourism industry and critically examine existing operating models in tourism companies and destinations. The student recognizes the impact of tourism on the environment and society.

Content

- Principles of sustainable tourism
- Sustainable Tourism Certificates and Programs
- Sustainable business
- Impact of tourism on environment and society

Materials

Euroopan maaseudun kehittämisen maatalousrahasto, Elinkeino-, liikenne- ja ympäristökeskus, & Blinnikka, P. (2012). Maaseutumatkailu - kestävyyslaji?: Näkökulmia kestävään matkailuun maaseudulla. Jyväskylän ammattikorkeakoulu.

Edelheim, J., Ilola, H., & Björk, P. (2017). Matkailututkimuksen avainkäsitteet. Lapland University Press.

Tervo-Kankare, K. (2016). Käsikirja kestävästä matkailusta. Matkailututkimus, 12(1), .

Teaching methods

Online lectures; includes time-bound online lectures. Lectures will be recorded.
Lectures, online discussions, tests, functional tasks, individual, couple or group work.

Student workload

2 ECTS = 54 h. Lectures 15 h, indipendent study, tasks, online discussions 39 h.

Content scheduling

1. Principles of sustainable tourism
2. Responsibility in Tourism
3. Responsibility communication

Further information

The online lectures are held in Teams. The lectures are recorded and the recording can be viewed afterwards.
Lecture materials are stored in Moodle under each lecture theme.
Participation in lectures is not compulsory, but desirable.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has completed the assignments and participated in the course. The student is able to define the key concepts of sustainable tourism. The student knows the key sustainable tourism certifications and programs in Finland and globally. The student understands the impact of tourism on the environment and society. The student understands the principles and operating models of sustainable business and recognizes them in practice. The student is able to apply new information satisfactorily to the development of the tourism industry and to develop operating models for tourism companies.

Assessment criteria, good (3)

The student has completed the assignments well and has actively participated in the course. The student is able to define the key concepts of sustainable tourism. The student knows the key sustainable tourism certifications and programs in Finland and globally. The student understands the impact of tourism on the environment and society. The student recognizes the principles and operating models of sustainable business and is able to apply them in practice. The student is able to apply new knowledge to the development of the tourism industry and to develop new operating models for tourism companies.

Assessment criteria, excellent (5)

The student has completed the assignments in an excellent manner and has participated actively and constructively in the course. The student is able to define the key concepts of sustainable tourism. The student knows the key sustainable tourism certifications and programs in Finland and globally. The student understands the impact of tourism on the environment and society. The student understands the principles and operating models of sustainable business and he/she is able to critically examine them and apply them in practice. The student is able to apply new knowledge to the development of the tourism industry and to develop new operating models for tourism companies.

Assessment methods and criteria

The course includes an advance assignment, a learning task and self-evaluation. The evaluation is based on the learning task.

Qualifications

Tourism as a global phenomenon

Further information

jenny.janhunen@seamk.fi

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 30.04.2024

Credits

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Anu Latva-Reinikka
  • Opiskelijapalvelut Nimeämätön
  • Tiina Välimäki
  • Eija Putula-Hautala
  • Kirta Nieminen
  • Marja Erkkilä
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies

Objective

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Content

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK

Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning

Materials

- website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
- curricula of degree programmes: ops.seamk.fi
- material provided by the teacher

Teaching methods

Lectures, assignments, group work

Student workload

53 hours

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Assessment methods and criteria

Assignments

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 19.05.2024

Credits

2 op

Virtual proportion (cr)

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Kirta Nieminen
  • Eija Putula-Hautala
Scheduling groups
  • BIELI (Size: 40. Open UAS: 0.)
  • RESTO (Size: 40. Open UAS: 0.)
Student groups
  • MRESTO24
    Bachelor of Hospitality Management, Part-time studies
  • MBIELI24
    Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Education groups
  • BIELI
  • RESTO

Objective

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Content

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK

Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning

Materials

- website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
- curricula of degree programmes: ops.seamk.fi
- material provided by the teacher

Teaching methods

Lectures, assignments, group work

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Assessment methods and criteria

Assignments

Timing

30.09.2023 - 15.04.2024

Credits

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Construction Engineering
  • Bachelor of Business Administration, Library and Information Services
  • Bachelor of Health Care, Nursing
  • Bachelor of Construction Site Management
  • Bachelor of Business Administration, Business Management
  • Bachelor of Social Services
  • Bachelor of Hospitality Management
  • Bachelor of Business Administration, SME Business Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Bachelor of Engineering, Information Technology
  • Bachelor of Engineering, Automation Engineering
  • Bachelor of Culture and Arts, Cultural Management
  • Bachelor of Engineering, Food Processing and Biotechnology
  • Bachelor of Health Care, Physiotherapy
  • Bachelor of Engineering, Mechanical Engineering
  • Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
  • Tiina Nieminen

Objective

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Content

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK

Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Enrollment

15.12.2023 - 21.04.2024

Timing

08.01.2024 - 31.05.2024

Credits

2 op

Virtual proportion (cr)

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Engineering, Construction Engineering
  • Bachelor of Business Administration, Library and Information Services
  • Bachelor of Health Care, Nursing
  • Bachelor of Construction Site Management
  • Bachelor of Business Administration, Business Management
  • Bachelor of Social Services
  • Bachelor of Hospitality Management
  • Bachelor of Business Administration, SME Business Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Bachelor of Engineering, Information Technology
  • Bachelor of Engineering, Automation Engineering
  • Bachelor of Culture and Arts, Cultural Management
  • Bachelor of Engineering, Food Processing and Biotechnology
  • Bachelor of Health Care, Physiotherapy
  • Bachelor of Engineering, Mechanical Engineering
  • Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
  • Johanna Koivula

Objective

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Content

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK

Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning

Materials

Material provided by the teacher

Teaching methods

Online course. Tasks to be performed independently in moodle

Student workload

Total 54 h of independent work

realization.localizedApproveRejectDescription

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Further information

The teacher sends a start-up message of the course, where the details of the MOODLE to SeAMK's e-mail once a week for new entrants.

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Assessment methods and criteria

Restoration of all exercises according to the assessment criteria.

Enrollment

17.04.2023 - 06.09.2023

Timing

06.09.2023 - 20.10.2023

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Sanna Jyllilä
Student groups
  • RESTO22
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies
  • VVO

Objective

Students form an overall understanding of tourism as a diverse global phenomenon and industry. The student recognizes the key concepts of tourism, the specifics of the industry and the extensive networks of operators in the field. The student understands the cluster-like nature of tourism and recognizes the regional and global impact of tourism. The student is able to apply research information and research in tourism and as a part of tourism business and entrepreneurship. Students will recognize global megatrends and understand their impact on the tourism industry.

Content

- Tourism as a global and regional phenomenon
- Specific features of the tourism business
- Tourism work and entrepreneurship
- The regional economic impact of tourism and its implications
- Future and trends in tourism

Materials

Verhelä, P. (2014). Matkailun perusteet. Kuopio : SH Traveledu Oy 2014.
Veijola, S. (2013) Matkailututkimuksen lukukirja. Rovaniemi : Lapin yliopistokustannus 2013.
Matkailututkimuksen avainkäsitteet (2017), toim. Edelheim Juha, Ilola Heli

Teaching methods

Online education. Includes time-bound online lectures. Lectures will be recorded.
Lectures, online discussions, tests, functional tasks, individual, couple or group work.
Visit to the tourism fair in September.

Student workload

3 ECTS = 81 h. Lectures 12 h, indipendent study 69 h.

Content scheduling

1. Introduction to tourism, tourism phenomena and themes
2. Special features, future and trends of tourism
3. Tourism’s operating environment, impact, tourism work and entrepreneurship

Further information

The online lectures are held in Teams. The lectures are recorded and the recording can be viewed afterwards.
Lecture materials are stored in Moodle under each lecture theme.
Participation in lectures is not compulsory, but desirable.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has carried out the course assignments and participated in the study unit. The student is able describe tourism as a global phenomenon and explain the special characteristics of the tourism industry. The student knows how to examine tourism through its social, ecological, economic, cultural and political dimensions towards responsible tourism. The student is familiar with and knows how to use digital tools and programs significant to tourism business and marketing. The student recognizes the significance of interaction and multiculturalism as part of tourism work and business. The student is capable of detecting global trends and megatrends and explain their meanings to tourism. The student is able to apply tourism research to development both in tourism companies and in destinations.

Assessment criteria, good (3)

The student has carried out the course assignments well and actively participated in the study unit. The student is able describe tourism as a global phenomenon and explain the special characteristics of the tourism industry. The student knows how to examine tourism through its social, ecological, economic, cultural and political dimensions towards responsible tourism. The student is familiar with and knows how to use digital tools and programs significant to tourism business and marketing. The student recognizes the significance of interaction and multiculturalism as part of tourism work and business. The student is capable of detecting global trends and megatrends and explain their meanings to tourism. The student is able to apply tourism research to development both in tourism companies and in destinations.

Assessment criteria, excellent (5)

The student has carried out the course assignments excellently and actively participated in the study unit. The student is able describe tourism as a global phenomenon and explain the special characteristics of the tourism industry. The student knows how to examine tourism through its social, ecological, economic, cultural and political dimensions towards responsible tourism. The student is familiar with and knows how to use digital tools and programs significant to tourism business and marketing. The student recognizes the significance of interaction and multiculturalism as part of tourism work and business. The student is capable of detecting global trends and megatrends and explain their meanings in tourism. The student is able to apply tourism research to development both in tourism companies and in destinations.

Assessment methods and criteria

The course includes an advance assignment, a learning task and self-evaluation.

Qualifications

No prerequisites.

Further information

jenny.janhunen@seamk.fi

Enrollment

24.05.2023 - 09.01.2024

Timing

08.01.2024 - 03.03.2024

Credits

5 op

Virtual proportion (cr)

5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Sanna Jyllilä
Student groups
  • RESTO22
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies
  • VVO

Objective

The student is able to define the processes of producing and consuming tourism products, services, and experiences and their relationship with each other. The student understands the holistic product development process of tourism, its different stages, and continuity in a customer and operational environment. The student is able to design, plan, price and critically evaluate travel products and services. The student recognizes and is able to evaluate future megatrends and trends in support of proactive product development processes of a travel company.

Content

Travel products and services, adventures
A comprehensive tourism product development process, customer orientation and co-development
Pricing principles for tourism services
Basics of Tourism Marketing
Future trends and multidisciplinarity as part of tourism product development

Materials

García-Rosell, J-C., Haanpää, M. E., & Kyyrä, S. M. (2017). Matkailun tuotekehitys. teoksessa J. Edelheim, & H. Ilola (Toimittajat), Matkailututkimuksen avainkäsitteet (Sivut 148-152). Lapland University Press. http://urn.fi/URN:ISBN:978-952-310-952-0

Haanpää, M., Garcia-Rosell, J-C. & Kyyrä, S. (2013). Ennakoiva tuotekehitys matkailussa. Teoksessa Veijola, S. (toim.) Matkailututkimuksen Lukukirja (102-114). Porvoo: Bookwell.

Janhunen, J. (2014). Stakeholder approach to tourism product development. A Nordic perspective. A Master's thesis. Rovaniemi: University of Lapland.

Komppula, R. & Boxberg, M. (2002). Matkailuyrityksen tuotekehitys. Helsinki: Edita.

Konu, H., Pesonen, J., Reijonen, H., & Alakoski, L. (2020). Matkailuliiketoimintaa teoriasta käytäntöön. Vastapaino.

Järvinen, E., Jyllilä, S. & Janhunen, J. (2020). Vieraanvarainen Etelä-Pohjanmaa: Etelä-Pohjanmaan matkailustrategia 2020 - 2028 ja toimenpide-ehdotukset 2020 - 2025. Seinäjoki. https://urn.fi/URN:NBN:fi-fe20201211100376

Teaching methods

Online lectures; includes time-bound online lectures. Lectures will be recorded.

Employer connections

The course has an assignment from a tourism company.

Student workload

5 ECTS, working load is about 135 h. Lectures 28 h, indipendent study 107 h.

Content scheduling

1. Tourism products and themes
2. Customer orientation in product development
3. From the idea of a tourist product
4. Marketing and sales of tourism services

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has completed the assignments and participated in the course. The student is able to define satisfactorily the processes of producing and consuming tourism products, services, and experiences and their relationship with each other. The student understands the comprehensive product development process of tourism, its different stages, and continuity in a customer and operating environment. The student is able to design, plan and price travel products and services. The student is able to identify future megatrends and trends in support of proactive product development processes of a travel company.

Assessment criteria, good (3)

The student has completed the assignments well and has actively participated in the course. The student is able to define well the processes of producing and consuming tourism products, services, and experiences and the relationship between them. The student understands the comprehensive product development process of tourism, its different stages, and continuity in a customer and operating environment. The student is able to design, plan and price travel products and services. The student recognizes and is able to evaluate future megatrends and trends well in support of a tourism company's proactive product development processes.

Assessment criteria, excellent (5)

The student has completed the assignments in an excellent manner and has participated actively and constructively in the course. The student is able to define the processes of producing and consuming tourism products, services and experiences and their relation to each other. The student understands very well the comprehensive tourism product development process, its different stages, and continuity in a customer and operating environment. The student is able to critically examine tourism services and assess their profitability and potential in the tourism market. The student is able to design, plan, price and evaluate travel products and services. The student recognizes and is able to evaluate future megatrends and trends in support of proactive product development processes of a travel company.

Assessment methods and criteria

The course includes an advance assignment, a learning task and self-evaluation. The evaluation is based on the learning task.

Qualifications

Tourism as a global phenomenon
Responsible tourism

Enrollment

13.11.2023 - 16.02.2024

Timing

19.02.2024 - 28.04.2024

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Nina Sillvan
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies

Objective

The student is able to
- explain the character of project work and determine when the project work model is useful
- present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
- explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
- present tasks connected with the different phases of the project cycle

Content

- concepts and methods of project work
- project phases and process
- project plan (time, resource and cost planning)
- project organisation and interest groups
- changes, risks and problems in project work
- project communication and reporting
- concluding a project

Materials

A textbook in project management and Project management competence 3.0 ( http://www.pry.fi/UserFiles/33fa4818-2dbf-44aa-a497-0e74914327b1/Web/IPMA-sertifiointi/ENG/PMAF_NCB_3.0_v1.3.pdf )

Teaching methods

The course consist of general and field-specific parts.
There is a two-credit general part in Moodle, on which an online exam is based, and a one-credit project plan (field specific imaginary or real project). The field-specific part can contain contact teaching, eg examples of successful projects

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

1-2 :
The student knows the main project management concepts and methods . He is able to make a project plan , and he has an understanding of the project implementation and management.

Assessment criteria, good (3)

3-4
The student knows well the main project concepts and management techniques . He is able to do different kind of project plans , and he has a good understanding of the project implementation and management.

Assessment criteria, excellent (5)

5 :
The student knows perfectly the main project concepts and methods. He is able to do different kind of project plans and analyze them. He a very good understanding of the project implementation and management and leadership.

Assessment methods and criteria

Exam 50 % and project assignment 50 %

Qualifications

No prerequisites

Enrollment

13.11.2023 - 14.02.2024

Timing

01.01.2024 - 30.04.2024

Credits

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Nina Sillvan
Student groups
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

The student is able to
- explain the character of project work and determine when the project work model is useful
- present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
- explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
- present tasks connected with the different phases of the project cycle

Content

- concepts and methods of project work
- project phases and process
- project plan (time, resource and cost planning)
- project organisation and interest groups
- changes, risks and problems in project work
- project communication and reporting
- concluding a project

Materials

A textbook in project management and Project management competence 3.0 ( http://www.pry.fi/UserFiles/33fa4818-2dbf-44aa-a497-0e74914327b1/Web/IPMA-sertifiointi/ENG/PMAF_NCB_3.0_v1.3.pdf )

Teaching methods

The course consist of general and field-specific parts.
There is a two-credit general part in Moodle, on which an online exam is based, and a one-credit project plan (field specific imaginary or real project). The field-specific part can contain contact teaching, eg examples of successful projects

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

1-2 :
The student knows the main project management concepts and methods . He is able to make a project plan , and he has an understanding of the project implementation and management.

Assessment criteria, good (3)

3-4
The student knows well the main project concepts and management techniques . He is able to do different kind of project plans , and he has a good understanding of the project implementation and management.

Assessment criteria, excellent (5)

5 :
The student knows perfectly the main project concepts and methods. He is able to do different kind of project plans and analyze them. He a very good understanding of the project implementation and management and leadership.

Assessment methods and criteria

Exam 50 % and project assignment 50 %

Qualifications

No prerequisites

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 08.10.2023

Credits

2 op

Virtual proportion (cr)

1 op

Teaching languages
  • Finnish
  • roo.sv
Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Erja Heikkilä
Student groups
  • RESTO22
  • BIELI22

Objective

The student will have a good knowledge of Swedish standard language. He/she can use field related basic vocabulary in his/her studies in oral and written communication.
He /she can manage his/her learning both in oral and written communication

Content

Basic grammar: theory and assignments.
General and field related vocabulary assignments.

Materials

Moodle -material and study book Reflex etc.

Teaching methods

Contact classes (hybride) and virtual self-studies (Moodle)

Exam schedules

Level test at the beginning of the academic year, students will be invited to the course based on the test.

Completion alternatives

Equal course for example via Campus Online- studies

Student workload

Ca 10 h classes together, other work load independent distance work in Moodle

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

Approved: Students participate actively in contact classes (80 %) and complete all given assignments. They can use basic structures and limited vocabulary in spoken and written communication and they understand slow and clear speech and simple field-related texts. They manage reasonably well in familiar everyday situations. Their pronunciation is understandable.
Failed: Student does not do or fail assigments

Assessment methods and criteria

Active participation, returned assignments. Assessment: pass /fail

Qualifications

No previous studies required.
Course is recommended to the students who fail or pass the level test with T1 or T2,

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 17.12.2023

Credits

4 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Marja Erkkilä
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies

Objective

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Content

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Assessment criteria, good (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Assessment criteria, excellent (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 19.05.2024

Credits

4 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Marja Erkkilä
Student groups
  • MRESTO24
    Bachelor of Hospitality Management, Part-time studies
  • MBIELI24
    Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies

Objective

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Content

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Assessment criteria, good (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Assessment criteria, excellent (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Enrollment

17.04.2023 - 11.10.2023

Timing

23.10.2023 - 17.12.2023

Credits

4 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Health Care, Nursing
  • Bachelor of Construction Site Management
  • Master of Engineering, Construction Engineering
  • Bachelor of Business Administration, Business Management
  • Bachelor of Social Services
  • Bachelor of Hospitality Management
  • Bachelor of Business Administration, SME Business Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Bachelor of Engineering, Information Technology
  • Bachelor of Engineering, Automation Engineering
  • Bachelor of Engineering, Food Processing and Biotechnology
  • Bachelor of Health Care, Physiotherapy
  • Bachelor of Engineering, Mechanical Engineering
  • Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
  • Juha Yli-Hemminki
Student groups
  • AUTE23B
    Bachelor of Engineering, Automation Engineering

Objective

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Content

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Assessment criteria, good (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Assessment criteria, excellent (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Enrollment

15.12.2023 - 21.04.2024

Timing

08.01.2024 - 31.05.2024

Credits

4 op

Virtual proportion (cr)

4 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Health Care, Nursing
  • Bachelor of Construction Site Management
  • Master of Engineering, Construction Engineering
  • Bachelor of Business Administration, Business Management
  • Bachelor of Social Services
  • Bachelor of Hospitality Management
  • Bachelor of Business Administration, SME Business Management
  • Bachelor of Natural Resources, Agriculture and Rural Enterprises
  • Bachelor of Engineering, Information Technology
  • Bachelor of Engineering, Automation Engineering
  • Bachelor of Engineering, Food Processing and Biotechnology
  • Bachelor of Health Care, Physiotherapy
  • Bachelor of Engineering, Mechanical Engineering
  • Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
  • Raija Kangassalo

Objective

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Content

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Materials

Material assigned by the teacher in Moodle

Teaching methods

independent online study

Student workload

Student workload 108 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Assessment criteria, good (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Assessment criteria, excellent (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Assessment methods and criteria

Independent assingments, Moodle exams

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 28.04.2024

Credits

2 op

Virtual proportion (cr)

1.5 op

RD proportion (cr)

0.5 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Kaija Nissinen
Student groups
  • RESTO22
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

The student is able to
- identify differences in scientific and everyday thinking
- define different approaches to research and basics concepts of research
- present the stages of a research process and reporting (structure)
- explain the importance of critical thinking in research and development work
- give examples of the meaning of research ethics

Content

- scientific and everyday thinking
- general research ethics
- central research methods
- basic concepts and structure of research
- states of research process and report
- research&development approach to work

Materials

- Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15th edition. Helsinki: Tammi.
- SeUAS Thesis guidelines
- SeUAS Instructions for written work
- material provided by the teacher

Teaching methods

Exercises in Moodle and lessons

Student workload

54 h, of which independent studying 46 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

- Pass/fail
Pass:
The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the possible assignments related to the course.
Fail:
The student does not achieve the learning goals of the course and is not able to demonstrate their competencies.

Assessment methods and criteria

- Pass/fail
Pass:
The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the assignments related to the course.
Fail:
The student does not achieve the learning goals of the course and is not able to demonstrate his/her competencies.

Qualifications

No prerequisites

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 28.04.2024

Credits

2 op

Virtual proportion (cr)

2 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Eija Putula-Hautala
  • Kari Jokiranta
Scheduling groups
  • RESTO22 (Size: 40. Open UAS: 0.)
  • MRESTO23 (Size: 40. Open UAS: 0.)
Student groups
  • RESTO22
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies
Education groups
  • RESTO22
  • MRESTO23

Objective

Students are able to
- plan their studies in accordance with their own career plans
- develop their job seeking skills in different ways
- identify their own career opportunities
- anticipate the changing needs of working life
- identify the effects of multiculturalism and globalisation on working life and interaction
- function in an international operational environment and make use of international networks
- plan their personal internationalisation in studies and working life

Content

- rules of working life and working life skills
- anticipating the needs of future working life
- career planning and job seeking skills
- goal-oriented planning of studies from the viewpoint of the student’s own career plans
- personal internationalisation planning
- opportunities of study and training abroad
- international operational environment and multiculturalism
- international networks

Materials

Materials are told in Moodle-course

Teaching methods

Contact lessons. SeAMK Career Day (Wed 31.1.2024)

Student workload

53 hours

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

Pass: The student participates in the classes of the course and shows the knowledge and skills listed in the learning outcomes in class and/or by completing the required course assignments.

Fail: The student does not reach the learning outcomes of the course and is not able to show required knowledge and skills

Assessment methods and criteria

Completing assignments and exercises (partly online)

Qualifications

Course: Studying in an University of Applied Sciences
Recommended optional programme components:
The student advisor will recommend optional programme components for each student based on their individual study plan.

Enrollment

17.04.2023 - 06.09.2023

Timing

28.08.2023 - 17.12.2023

Credits

4 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Helena Myllymäki
Student groups
  • RESTO23
    Bachelor of Hospitality Management, Full-time studies

Objective

The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work

Content

- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work

Materials

- Material provided by the teacher
- Juholin, E. (2022). Communicare! Ota viestinnän ilmiöt ja strategiat haltuun (8. uud. p.). Infor / Management Institute of Finland MIF.
- SeAMK's Instructions for Written Work https://seamk.libguides.com/KirjallistenToidenOhje
- Kielitoimiston ohjepankki (Kotus) http://www.kielitoimistonohjepankki.fi/
- Kielijelppi http://www.kielijelppi.fi/
- Opintokeskus Sivis https://www.kokouskaytannot.fi/

Teaching methods

Contact lessons
Independent study: data acquisition and exercises
Written and spoken individual and group assignments
Online exams

Exam schedules

Exam and assignment times will be announced during the course.

Student workload

108 h, including 28 h contact learning

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.

Assessment criteria, good (3)

In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.

Assessment criteria, excellent (5)

In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.

Assessment methods and criteria

Written and spoken assignments
Online exams
Active participation in the assignments and submitting the assignments on time
Self assessment
Peer assessment

Enrollment

13.11.2023 - 17.01.2024

Timing

08.01.2024 - 19.05.2024

Credits

4 op

Teaching languages
  • Finnish
Seats

15 - 60

Degree programmes
  • Bachelor of Hospitality Management
  • Bachelor of Engineering, Food Processing and Biotechnology
Teachers
  • Heli Simon
  • Minni Keskimäki
Student groups
  • MRESTO24
    Bachelor of Hospitality Management, Part-time studies
  • MBIELI24
    Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies

Objective

The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work

Content

- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work

Materials

- online and other material will be announced in the beginning of the course
- Instructions for Written Work (APA)

Teaching methods

- distance learning
- written and spoken assignments
- independent study

Exam schedules

Exam times will be announced during the course.

Completion alternatives

Demonstrations of competencies (timetable, see intra)

Student workload

108h in total

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.

Assessment criteria, good (3)

In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.

Assessment criteria, excellent (5)

In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.

Assessment methods and criteria

written and spoken assignments, self-assessment, peer review and exams

Enrollment

17.04.2023 - 06.09.2023

Timing

01.08.2023 - 31.12.2023

Credits

3 op

Virtual proportion (cr)

3 op

Teaching languages
  • Finnish
Degree programmes
  • Bachelor of Hospitality Management
Teachers
  • Sanna Jyllilä
Student groups
  • RESTO22
  • MRESTO23
    Degree Programme in Food and Hospitality, Part-time studies

Objective

The student
• is able to outline the entrepreneurial competences and to reflect on their own goals and strengths in relation to them
• recognizes human cognitive structures in themselves and in interaction with other people
• understands the importance of the tolerance of uncertainty in their actions and interaction
• is able to describe and consider social, cultural and economic value and to perceive their differences
• recognizes the contextuality of value and the different structures in which it can be created
• is able to analyse different value chains and networks
• is able to describe the importance of entrepreneurship for society and national economy as well as to recognize different manifestations of entrepreneurship in everyday life
• is able to describe the preconditions for profitable business activity
• knows the stages of the establishment of a company
• knows the entrepreneurship opportunities at SeAMK

Content

• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES, etc.)

Materials

Material in Moodle.

Additional material:
- Taivas ja helvetti 2.0
- Urheilijan taivas ja helvetti, paras versio itsestäsi
- Taivas ja helvetti - Riko rajasi
- Aki Hintsa: Voittamisen anatomia

Teaching methods

Online teaching, includes time-bound online lectures.
Lectures, online discussions, tests, functional tasks, individual, couple or group work.

Student workload

Independent studies, assignments, online discussions and exercises total 81h.

Content scheduling

Self-knowledge and self-efficacy
Change in work
Megatrends
Value creation
Entrepreneurship and society
Business idea
Business Model Canvas
Basic calculations int the beginnig of entrepreneurship

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

To pass the course, the student is required to actively participate in it and to pass all the assignments. In the assignments, the student shows they understand the creation of social, cultural and economic value and reflects on their importance in business and society. The student demonstrates they know the basic concepts of business and are able to describe the preconditions for profitable business activity. The student demonstrates they are able to reflect on their own relationship with entrepreneurship and entrepreneurial competence.

Assessment methods and criteria

The approved performance requires active participation and the approved performance of all tasks. In the assignments, the student shows that he understands the creation of social, cultural and economic value and considers their importance in business and society. The student shows that he or she recognizes the basic concepts of business and knows how to describe the prerequisites for profitable business. The student shows that he is able to reflect on his or her own relationship with entrepreneurship and competence.