Master's Degree Programme in Food Chain Development: YRKK19R
Code: YRKK19R
- Degree title
- Master of Hospitality Management
- Credits
- 90 ects
- Duration
- 3 years (90 cr)
- Start semester
- Autumn 2019
- Teaching language
- Finnish
Descriptions
The degree programme leads to a higher education degree which is a second cycle Master-level degree in the European Higher Education Area (EHEA).
In the studies of Food Chain Development there are various courses in the area of studying methods, operational environment analysis, business management, process management, nutrition and marketing.
During the studies constructivism is a main approach. Teacher is coaching students to ask for theoretical knowledge and use their working life experience to develop their competence. As a tools essays, practical assignments and various plans for real working life are used.
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2019-2020 | 2020-2021 | 2021-2022 | Autumn 2019 | Spring 2020 | Autumn 2020 | Spring 2021 | Autumn 2021 | Spring 2022 | 1. / 2019 | 2. / 2019 | 3. / 2020 | 4. / 2020 | 5. / 2020 | 1. / 2020 | 2. / 2020 | 3. / 2021 | 4. / 2021 | 5. / 2021 | 1. / 2021 | 2. / 2021 | 3. / 2022 | 4. / 2022 | 5. / 2022 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| YRKK15R-1016 |
COMPULSORY ADVANCED STUDIES
(Choose all ) |
50 | ||||||||||||||||||||||||
| 9B00BT12 | Development and Research | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 0.8 | 0.8 | 0.8 | ||||||||||||||||
| KA00CA97 | Changes in Operational Environment and Future Developments | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| KA00CA99 | Risk Management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| CB00CG06 | Strategic management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| KA00CB05 | Developing of the Nutritional Quality | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| KA00CB13 | Nutrition Project | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||
| 8F00CG28 | Development of Food Process | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||
| KD00CD33 | Marketing Communication Management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| KD00CD53 | Customer Relationship Management | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||
| KD00CD57 | Leadership skills of the future | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||||||||||
| YRKK15R-1018 |
FREE CHOICE STUDIES
(Choose ects: 10 ) |
10 | ||||||||||||||||||||||||
| KD00CD31 | Management of Intellectual Capital | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| KD00CD39 | Marketing Capability Development | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||
| YRKK15R-1019 |
MASTER'S THESIS
(Choose ects: 30 ) |
30 | ||||||||||||||||||||||||
| KA00CB21 | Master's Thesis | 30 | 15 | 15 | 7.5 | 7.5 | 7.5 | 7.5 | 3.8 | 3.8 | 2.5 | 2.5 | 2.5 | 3.8 | 3.8 | 2.5 | 2.5 | 2.5 | ||||||||
| Total | 90 | 45 | 45 | 0 | 25 | 20 | 27.5 | 17.5 | 0 | 0 | 12.55 | 12.55 | 6.7 | 6.7 | 6.7 | 13.75 | 13.75 | 5.9 | 5.9 | 5.9 | 0 | 0 | 0 | 0 | 0 |
General competencies (Master’s Degrees)
|
1 Learning competence
- is able to self-evaluate and develop one’s expertise in a versatile and focused way |
| Development and Research |
| Changes in Operational Environment and Future Developments |
| Management of Intellectual Capital |
| Master's Thesis |
|
2 Ethical competence
- is able to take responsibility for the actions of a community and for the consequences of these actions |
| Development and Research |
| Marketing Communication Management |
| Customer Relationship Management |
| Leadership skills of the future |
| Management of Intellectual Capital |
| Marketing Capability Development |
| Master's Thesis |
|
3 Working community competence
- is able to develop the operations of a work community |
| Risk Management |
| Strategic management |
| Nutrition Project |
| Leadership skills of the future |
| Management of Intellectual Capital |
| Master's Thesis |
|
4 Innovation competence
- is able to manage research, development and innovation projects and masters the methods of research and development work |
| Marketing Communication Management |
| Customer Relationship Management |
| Leadership skills of the future |
| Management of Intellectual Capital |
| Marketing Capability Development |
| Master's Thesis |
|
5 Internationalization competence
- is capable of international communication in one’s work and in the development of operations |
| Nutrition Project |
| Marketing Communication Management |
| Customer Relationship Management |
| Marketing Capability Development |
|
6 Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working. |
| Changes in Operational Environment and Future Developments |
| Risk Management |
| Strategic management |
| Development of Food Process |
| Marketing Communication Management |
| Customer Relationship Management |
| Leadership skills of the future |
| Marketing Capability Development |
| Master's Thesis |
|
7 Quality control competence
- Knowledge of the typical field-related quality control systems |
| Development and Research |
| Risk Management |
| Strategic management |
| Developing of the Nutritional Quality |
| Development of Food Process |
| Master's Thesis |
| Not grouped |
Master's Degree Programme in Food Chain Development competencies
|
1 Competence in research and development
- is able to plan, organize and develop her/his work is capable to transfer principles of research and development to her/his work |
| Development and Research |
| Master's Thesis |
|
2 Process management competence
- is able to analyse and develop the processes of food sector |
| Risk Management |
| Strategic management |
| Development of Food Process |
| Marketing Communication Management |
| Customer Relationship Management |
| Leadership skills of the future |
| Master's Thesis |
|
3 Strategic management competence
- is able to anticipate and analyze national and changes in international business environment, and to find new opportunities from those changes. |
| Changes in Operational Environment and Future Developments |
| Risk Management |
| Strategic management |
| Development of Food Process |
|
4 Tourism and Hospitality Management Competence
- is able to analyze and evaluate customer and user orientation of services. |
| Developing of the Nutritional Quality |
| Nutrition Project |
| Marketing Communication Management |
| Customer Relationship Management |
| Leadership skills of the future |
|
5 Nutrition management competence
- hallitsee keskeiset ravitsemusta koskevat suositukset ja niiden soveltamisen |
| Developing of the Nutritional Quality |
| Nutrition Project |
| Not grouped |
| Management of Intellectual Capital |
| Marketing Capability Development |
Master’s Degree studies
| Code | Name | Credits (cr) |
|---|---|---|
| YRKK15R-1016 |
COMPULSORY ADVANCED STUDIES
(Choose all ) |
50 |
| 9B00BT12 | Development and Research | 5 |
| KA00CA97 | Changes in Operational Environment and Future Developments | 5 |
| KA00CA99 | Risk Management | 5 |
| CB00CG06 | Strategic management | 5 |
| KA00CB05 | Developing of the Nutritional Quality | 5 |
| KA00CB13 | Nutrition Project | 5 |
| 8F00CG28 | Development of Food Process | 5 |
| KD00CD33 | Marketing Communication Management | 5 |
| KD00CD53 | Customer Relationship Management | 5 |
| KD00CD57 | Leadership skills of the future | 5 |
| YRKK15R-1018 |
FREE CHOICE STUDIES
(Choose ects: 10 ) |
10 |
| KD00CD31 | Management of Intellectual Capital | 5 |
| KD00CD39 | Marketing Capability Development | 5 |
| YRKK15R-1019 |
MASTER'S THESIS
(Choose ects: 30 ) |
30 |
| KA00CB21 | Master's Thesis | 30 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.