Degree Programme in Food and Hospitality, Multimodal implementation: MSRESTO16
Code: MRESTO16
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2016
- Teaching language
- Finnish
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2016-2017 | 2017-2018 | 2018-2019 | 2019-2020 | Autumn 2016 | Spring 2017 | Autumn 2017 | Spring 2018 | Autumn 2018 | Spring 2019 | Autumn 2019 | 1. / 2016 | 2. / 2016 | 3. / 2017 | 4. / 2017 | 5. / 2017 | 1. / 2017 | 2. / 2017 | 3. / 2018 | 4. / 2018 | 5. / 2018 | 1. / 2018 | 2. / 2018 | 3. / 2019 | 4. / 2019 | 5. / 2019 | 1. / 2019 | 2. / 2019 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| MRESTO16-1027 |
BASIC STUDIES COMMON TO ALL IN SEAMK
(Choose all ) |
20 | ||||||||||||||||||||||||||||
| MRESTO16-1028 |
Building competence
(Choose all ) |
10 | ||||||||||||||||||||||||||||
| YPO1A2 | Study and working life skills | 2 | 2 | 2 | 1 | 1 | ||||||||||||||||||||||||
| YPO2A2 | Internationalization Skills | 2 | 2 | 2 | 1 | 1 | ||||||||||||||||||||||||
| YPO3A3 | Communication Skills | 3 | 3 | 3 | 1.5 | 1.5 | ||||||||||||||||||||||||
| YPO4A3 | ICT Skills | 3 | 3 | 3 | 1.5 | 1.5 | ||||||||||||||||||||||||
| MRESTO16-1029 |
Business and entrepreneurship competence
(Choose all ) |
5 | ||||||||||||||||||||||||||||
| YPO1B3 | Business Operations and Entrepreneurship | 3 | 3 | 3 | 1.5 | 1.5 | ||||||||||||||||||||||||
| YPO2B2 | Basics of Business Competence | 2 | 2 | 2 | 1 | 1 | ||||||||||||||||||||||||
| MRESTO16-1030 |
Research and project work skills
(Choose all ) |
5 | ||||||||||||||||||||||||||||
| YPO1C2 | Introduction to Research and Development | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | |||||||||||||||||||||||
| YPO2C3 | Introduction to Project Work | 3 | 3 | 3 | 1 | 1 | 1 | |||||||||||||||||||||||
| MRESTO16-1026 |
BASIC STUDIES
(Choose all ) |
32 | ||||||||||||||||||||||||||||
| MRESTO16-1015 |
Communication Abilities
(Choose ects: 12 ) |
12 | ||||||||||||||||||||||||||||
| YELVIEST02 | Business Communication in Finnish | 2 | 2 | 2 | 1 | 1 | ||||||||||||||||||||||||
| YELRUOTS03 | Swedish | 3 | ||||||||||||||||||||||||||||
| YELRUOTSER | Service Swedish 2 | 2 - 3 | ||||||||||||||||||||||||||||
| VIRKARUKI | Swedish Skills of the Staff of Public Organizations, written | 0 | ||||||||||||||||||||||||||||
| VIRKARUSU | Swedish Skills of the Staff of Public Organizations, oral | 0 | ||||||||||||||||||||||||||||
| YELENGLI03 | English 1 | 3 | ||||||||||||||||||||||||||||
| YELENGLHOS | Hospitality English | 2 | ||||||||||||||||||||||||||||
| MRESTO16-1013 |
Business Abilities in the Food Chain
(Choose all ) |
13 | ||||||||||||||||||||||||||||
| YELRYMAR05 | Marketing planning and implementation in the food chain | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| YELHJESM05 | Personnel management and superior work in food chain | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| KI15AMAT001 | Mathematics | 3 | 3 | 3 | 1.5 | 1.5 | ||||||||||||||||||||||||
| MRESTO16-1014 |
Research and Development Abilities
(Choose all ) |
7 | ||||||||||||||||||||||||||||
| YELTUTKE05 | Research and Development Work | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| KA15ATUKE20 | Research and Development Work 2 | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | |||||||||||||||||||||||
| MRESTO16-1016 |
COMMON PROFESSIONAL STUDIES
(Choose all ) |
56 - 58 | ||||||||||||||||||||||||||||
| KA15B10 | Food Service Production | 16 | 16 | 16 | 8 | 8 | ||||||||||||||||||||||||
| YELETMBI05 | Food safety and microbiology | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| YELRUOTER1 | Health aspects in food production 1 | 3 | ||||||||||||||||||||||||||||
| YELRUOTER2 | Health aspects in food production 2 | 2 | ||||||||||||||||||||||||||||
| KIELTUNT1 | Foodstuffs in Catering Field 1 | 3 | ||||||||||||||||||||||||||||
| KIELTUNT2 | Foodstuffs in Catering Field 2 | 2 | ||||||||||||||||||||||||||||
| KI15BRPT022 | Peak Experiences in Food Services | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| KA15B20 | Production control system in professional kitchen | 2 | 2 | 2 | 1 | 1 | ||||||||||||||||||||||||
| KITYÖVUOR01 | Basics in Working Shift Planning | 2 | ||||||||||||||||||||||||||||
| KIORGKÄYT01 | Psychology at work | 2 | ||||||||||||||||||||||||||||
| KIRUOESIM01 | Management in Catering Field | 4 - 6 | ||||||||||||||||||||||||||||
| KI15BRPJ021 | Development of Food Service Quality | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| KI15BRPJ017 | Advanced nutrition studies | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| MRESTO16-1017 |
FREE CHOICE PROFESSIONAL STUDIES
(Choose ects: 45 ) |
45 | ||||||||||||||||||||||||||||
| MRESTO16-1023 |
Choose three modules of 15 credits
(Choose all ) |
0 | ||||||||||||||||||||||||||||
| MRESTO16-1020 |
Professional Studies on Nutrition
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| KI15CRPK004 | Development of nutritional effect | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| KI15CPROJ19 | Nutrition Communication and Counseling | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| KI15CPROJ18 | Topics in Nutrition | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| MRESTO16-1022 |
Development of Food Production
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| KI15CRPK009 | Development of food and menus | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| YELBRPROJ01 | Food development project | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| KI15CPROJ13 | Novel Food Production Processes | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| MRESTO16-1021 |
Development of Food Services
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| KI15CRPK007 | Esthetics and Functional Space Design | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| KI15CPROJMP | Exhibition and Fair Project | 5 | ||||||||||||||||||||||||||||
| KI15CPROJ01 | Peak Experience Event | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| MRESTO16-1018 |
Service Business Development
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| KA15CPAKE10 | Developing of service processes | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| KI15CRPK002 | Development of service concept | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| KA15CPAKE20 | Planned business development | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||||||
| MRESTO16-1019 |
Degree Programme for Personal
(Choose all ) |
0 | ||||||||||||||||||||||||||||
| MRESTO16-1025 |
ELECTIVE STUDIES
(Choose ects: 10 ) |
10 | ||||||||||||||||||||||||||||
| MRESTO16-1012 |
PRACTICAL TRAINING
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| KI15EPEHAR1 | Basic training | 12 | 12 | 12 | 4 | 4 | 4 | |||||||||||||||||||||||
| KI15EERHAR1 | Specialised training | 18 | 18 | 18 | 9 | 9 | ||||||||||||||||||||||||
| MRESTO16-1024 |
BACHELOR'S THESIS
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| KI15FTU001 | Thesis | 15 | 15 | 15 | 7.5 | 7.5 | ||||||||||||||||||||||||
| KI15FTU0002 | Maturity test | 0 | ||||||||||||||||||||||||||||
| Total | 210 | 51 | 49 | 60 | 20 | 39 | 12 | 19 | 30 | 33 | 27 | 20 | 19.5 | 19.5 | 4 | 4 | 4 | 9.5 | 9.5 | 10.2 | 10.2 | 10.2 | 16.5 | 16.5 | 9.2 | 9.2 | 9.2 | 10 | 10 |
General competencies (Bachelor’s Degrees)
Food and Hospitality competencies
|
1 Competence in service-mindedness
A Bachelor of Hospitality Management: - understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers |
| Business Communication in Finnish |
| Swedish |
| Service Swedish 2 |
| English 1 |
| Hospitality English |
| Marketing planning and implementation in the food chain |
| Health aspects in food production 1 |
| Health aspects in food production 2 |
| Peak Experiences in Food Services |
| Development of nutritional effect |
| Nutrition Communication and Counseling |
| Topics in Nutrition |
| Esthetics and Functional Space Design |
| Exhibition and Fair Project |
| Peak Experience Event |
|
2 Competence in service systems
A Bachelor of Hospitality Management: |
| Personnel management and superior work in food chain |
| Mathematics |
| Research and Development Work |
| Research and Development Work 2 |
| Food Service Production |
| Food safety and microbiology |
| Health aspects in food production 1 |
| Health aspects in food production 2 |
| Foodstuffs in Catering Field 1 |
| Foodstuffs in Catering Field 2 |
| Production control system in professional kitchen |
| Advanced nutrition studies |
| Development of nutritional effect |
| Nutrition Communication and Counseling |
| Topics in Nutrition |
| Food development project |
|
3 Competence in service management
A Bachelor of Hospitality Management: |
| Swedish |
| Service Swedish 2 |
| English 1 |
| Hospitality English |
| Marketing planning and implementation in the food chain |
| Personnel management and superior work in food chain |
| Peak Experiences in Food Services |
| Advanced nutrition studies |
| Food development project |
| Novel Food Production Processes |
| Exhibition and Fair Project |
| Peak Experience Event |
| Specialised training |
|
4 Business know-how
A Bachelor of Hospitality Management: |
| Mathematics |
| Production control system in professional kitchen |
| Development of food and menus |
|
5 Competence in service environments for service management
A Bachelor of Hospitality Management: |
| Swedish |
| Service Swedish 2 |
| English 1 |
| Hospitality English |
| Research and Development Work |
| Research and Development Work 2 |
| Peak Experiences in Food Services |
| Development of nutritional effect |
| Topics in Nutrition |
| Food development project |
| Basic training |
| Specialised training |
| Not grouped |
| Study and working life skills |
| Internationalization Skills |
| Communication Skills |
| ICT Skills |
| Business Operations and Entrepreneurship |
| Basics of Business Competence |
| Introduction to Research and Development |
| Introduction to Project Work |
| Swedish Skills of the Staff of Public Organizations, written |
| Swedish Skills of the Staff of Public Organizations, oral |
| Basics in Working Shift Planning |
| Psychology at work |
| Management in Catering Field |
| Development of Food Service Quality |
| Developing of service processes |
| Development of service concept |
| Planned business development |
| Thesis |
| Maturity test |
Bachelor’s Degree studies
| Code | Name | Credits (cr) |
|---|---|---|
| MRESTO16-1027 |
BASIC STUDIES COMMON TO ALL IN SEAMK
(Choose all ) |
20 |
| MRESTO16-1028 |
Building competence
(Choose all ) |
10 |
| YPO1A2 | Study and working life skills | 2 |
| YPO2A2 | Internationalization Skills | 2 |
| YPO3A3 | Communication Skills | 3 |
| YPO4A3 | ICT Skills | 3 |
| MRESTO16-1029 |
Business and entrepreneurship competence
(Choose all ) |
5 |
| YPO1B3 | Business Operations and Entrepreneurship | 3 |
| YPO2B2 | Basics of Business Competence | 2 |
| MRESTO16-1030 |
Research and project work skills
(Choose all ) |
5 |
| YPO1C2 | Introduction to Research and Development | 2 |
| YPO2C3 | Introduction to Project Work | 3 |
| MRESTO16-1026 |
BASIC STUDIES
(Choose all ) |
32 |
| MRESTO16-1015 |
Communication Abilities
(Choose ects: 12 ) |
12 |
| YELVIEST02 | Business Communication in Finnish | 2 |
| YELRUOTS03 | Swedish | 3 |
| YELRUOTSER | Service Swedish 2 | 2 - 3 |
| VIRKARUKI | Swedish Skills of the Staff of Public Organizations, written | 0 |
| VIRKARUSU | Swedish Skills of the Staff of Public Organizations, oral | 0 |
| YELENGLI03 | English 1 | 3 |
| YELENGLHOS | Hospitality English | 2 |
| MRESTO16-1013 |
Business Abilities in the Food Chain
(Choose all ) |
13 |
| YELRYMAR05 | Marketing planning and implementation in the food chain | 5 |
| YELHJESM05 | Personnel management and superior work in food chain | 5 |
| KI15AMAT001 | Mathematics | 3 |
| MRESTO16-1014 |
Research and Development Abilities
(Choose all ) |
7 |
| YELTUTKE05 | Research and Development Work | 5 |
| KA15ATUKE20 | Research and Development Work 2 | 2 |
| MRESTO16-1016 |
COMMON PROFESSIONAL STUDIES
(Choose all ) |
56 - 58 |
| KA15B10 | Food Service Production | 16 |
| YELETMBI05 | Food safety and microbiology | 5 |
| YELRUOTER1 | Health aspects in food production 1 | 3 |
| YELRUOTER2 | Health aspects in food production 2 | 2 |
| KIELTUNT1 | Foodstuffs in Catering Field 1 | 3 |
| KIELTUNT2 | Foodstuffs in Catering Field 2 | 2 |
| KI15BRPT022 | Peak Experiences in Food Services | 5 |
| KA15B20 | Production control system in professional kitchen | 2 |
| KITYÖVUOR01 | Basics in Working Shift Planning | 2 |
| KIORGKÄYT01 | Psychology at work | 2 |
| KIRUOESIM01 | Management in Catering Field | 4 - 6 |
| KI15BRPJ021 | Development of Food Service Quality | 5 |
| KI15BRPJ017 | Advanced nutrition studies | 5 |
| MRESTO16-1017 |
FREE CHOICE PROFESSIONAL STUDIES
(Choose ects: 45 ) |
45 |
| MRESTO16-1023 |
Choose three modules of 15 credits
(Choose all ) |
0 |
| MRESTO16-1020 |
Professional Studies on Nutrition
(Choose all ) |
15 |
| KI15CRPK004 | Development of nutritional effect | 5 |
| KI15CPROJ19 | Nutrition Communication and Counseling | 5 |
| KI15CPROJ18 | Topics in Nutrition | 5 |
| MRESTO16-1022 |
Development of Food Production
(Choose all ) |
15 |
| KI15CRPK009 | Development of food and menus | 5 |
| YELBRPROJ01 | Food development project | 5 |
| KI15CPROJ13 | Novel Food Production Processes | 5 |
| MRESTO16-1021 |
Development of Food Services
(Choose all ) |
15 |
| KI15CRPK007 | Esthetics and Functional Space Design | 5 |
| KI15CPROJMP | Exhibition and Fair Project | 5 |
| KI15CPROJ01 | Peak Experience Event | 5 |
| MRESTO16-1018 |
Service Business Development
(Choose all ) |
15 |
| KA15CPAKE10 | Developing of service processes | 5 |
| KI15CRPK002 | Development of service concept | 5 |
| KA15CPAKE20 | Planned business development | 5 |
| MRESTO16-1019 |
Degree Programme for Personal
(Choose all ) |
0 |
| MRESTO16-1025 |
ELECTIVE STUDIES
(Choose ects: 10 ) |
10 |
| MRESTO16-1012 |
PRACTICAL TRAINING
(Choose all ) |
30 |
| KI15EPEHAR1 | Basic training | 12 |
| KI15EERHAR1 | Specialised training | 18 |
| MRESTO16-1024 |
BACHELOR'S THESIS
(Choose all ) |
15 |
| KI15FTU001 | Thesis | 15 |
| KI15FTU0002 | Maturity test | 0 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.