Advanced trainingLaajuus (18 cr)
Code: CA00CL49
Objective
The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.
Content
? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar
Qualifications
Basic Training, Service Management, Basics in services management, total at least 100 cr.
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Materials
Hatu - programme
Enrollment
16.04.2022 - 12.10.2022
Timing
24.10.2022 - 30.04.2023
Credits
18 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
Student groups
-
MRESTO21
Objective
The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.
Content
? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation.
Student workload
18 credits.
Evaluation scale
1-5
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment methods and criteria
Report, feedpack of counsellor.
Qualifications
Basic Training, Service Management, Basics in services management, total at least 100 cr.
Enrollment
16.04.2022 - 07.09.2022
Timing
29.08.2022 - 30.04.2023
Credits
18 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
Student groups
-
RESTO20
Objective
The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.
Content
? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation.
Student workload
18 credits.
Evaluation scale
1-5
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment methods and criteria
Report, feedpack of counsellor.
Qualifications
Basic Training, Service Management, Basics in services management, total at least 100 cr.
Enrollment
19.04.2021 - 06.03.2022
Timing
15.11.2021 - 31.05.2023
Credits
18 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
Responsible person
Jukka Kauppila
Student groups
-
MRESTO20
Objective
The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.
Content
? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation.
Student workload
18 credits.
Evaluation scale
Passed/failed
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment methods and criteria
Report, feedpack of counsellor.
Qualifications
Basic Training, Service Management, Basics in services management, total at least 100 cr.
Enrollment
19.04.2021 - 06.09.2021
Timing
30.08.2021 - 31.03.2022
Credits
18 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Kirta Nieminen
Responsible person
Jukka Kauppila
Student groups
-
RESTO19
Objective
The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
Doing the practical training either completely or in part abroad is recommended.
Content
? Choosing a place of training according to one's career plans
? Training plan (content and duties), approved by the training supervisor
? Duties: managing, consultation, marketing, product development, etc.
? Report about training and seminar
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation.
Student workload
18 credits.
Evaluation scale
Passed/failed
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field. They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment methods and criteria
Report, feedpack of counsellor.
Qualifications
Basic Training, Service Management, Basics in services management, total at least 100 cr.