Open UAS Path Studies, Degree Programme in Food and Hospitality: POLKURESTO22
Code: POLKURESTO21
Descriptions
This curriculum is for open UAS students. The curriculum includes first year studies and Basic Studies Common To All In SEAMK (Open UAS Path Studies, Degree Programme in Food and Hospitality). There is also some personal study planning in the open university's path studies.
PROFILE OF THE PROGRAMME
The purpose of the programme is to produce Bachelors of Hospitality Management who are capable of working in an international environment, but who also value and make use of the local environment, who possess skills in handwork and who are professionals in providing services and experts in business. They have the ability to take initiative, and they have internalised the concept of entrepreneurship and are developers of the working world. They have adopted concrete ways of working, not merely the theory of those ways. Bachelors of Hospitality Management have good social skills and consider the aspects of collaboration and consumer needs in development work. They also take societal and ecological responsibility. They are competent in utilising information and carrying out business operations. Moreover, graduates from the programme are able to make use of all of the human senses and are experts in catering, who guide others in creating a culinary adventure from food. They consider aspects of health, safety, experience and finances in their work and are competent in applying the theory of service-providing business in practice.
OCCUPATIONAL PROFILES
Bachelor of Hospitality Management is the developer of the world of work, which takes into account the needs of the consumer and the position of social and ecological responsibility. He is a professional who crates experiences. As producing food and beverage facilities, he takes into account the health, safety, adventure and business functionality. Optional studies will help increase our knowledge of nutrition, the service business, the development of food products.
PEDAGOGICAL APPROACH
Bachelor studies consist of service activities, projects, training, elective studies and thesis work. During the studies, students can deepen their knowledge to choose to nutrition, the development of food production, food services and service business. The curriculum also allows for studies in the whole food chain studies or other fields of education. Study modules are formed across the curriculum modules and customer-oriented services and projects. At a later stage of studies Study modules are realized in working life as development projects.
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2021-2022 | 2022-2023 |
Spring
2022 |
Autumn
2022 |
3. / 2022 | 4. / 2022 | 5. / 2022 | 1. / 2022 | 2. / 2022 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| POLKURESTO21-1001 |
BASIC STUDIES COMMON TO ALL IN SEAMK
(Choose all) |
20 | |||||||||
| POLKURESTO21-1002 |
Building competence
(Choose all) |
10 | |||||||||
| XX00CG82 | Studying at a University of Applied Sciences | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | ||||
| XX00CG83 | Career Planning and Internationalisation | 2 | |||||||||
| YPO3A3 | Communication Skills | 3 | 3 | 3 | 1 | 1 | 1 | ||||
| YPO4A3 | ICT Skills | 3 | 3 | 3 | 1 | 1 | 1 | ||||
| POLKURESTO21-1003 |
Business and entrepreneurship competence
(Choose all) |
5 | |||||||||
| XX00CL55 | Basics of Entrepreneurship | 3 | 3 | 3 | 1.5 | 1.5 | |||||
| XX00BE91 | SeAMK Innovation Week | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | ||||
| POLKURESTO21-1004 |
Research and project work skills
(Choose all) |
5 | |||||||||
| YPO1C2 | Introduction to Research and Development | 2 | |||||||||
| YPO2C3 | Introduction to Project Work | 3 | 3 | 3 | 1.5 | 1.5 | |||||
| POLKURESTO21-1005 |
BASIC STUDIES
(Choose all) |
9 | |||||||||
| POLKURESTO21-1013 |
Mathematics and chemistry
(Choose all) |
6 | |||||||||
| CA00CY34 | Mathematics | 3 | 3 | 3 | 1 | 1 | 1 | ||||
| YE00BW49 | Chemistry in Food Chain | 3 | 3 | 3 | 1 | 1 | 1 | ||||
| POLKURESTO21-1014 |
Communication Abilities
(Choose all) |
3 | |||||||||
| YELENGLI06 | English 1 | 3 | 3 | 3 | 1.5 | 1.5 | |||||
| POLKURESTO21-1008 |
COMMON PROFESSIONAL STUDIES
(Choose all) |
57 | |||||||||
| POLKURESTO21-1015 |
Sustainable food chain
(Choose all) |
6 | |||||||||
| XX00CX20 | Structure of Food Chain | 3 | 3 | 3 | 1 | 1 | 1 | ||||
| XX00CX21 | Sustainability of Food Chain | 3 | 3 | 3 | 1 | 1 | 1 | ||||
| POLKURESTO21-1016 |
Food service and management
(Choose all) |
19 | |||||||||
| CA00CW02 | Food Service Production | 8 | 8 | 8 | 4 | 4 | |||||
| CA00CX00 | Catering services in commercial kitchens | 3 | |||||||||
| CA00CX01 | Customer Service | 2 | 2 | 2 | 1 | 1 | |||||
| CA00CX02 | Experiential Food Services | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | ||||
| CA00CX07 | Leading with data | 4 | 4 | 4 | 2 | 2 | |||||
| POLKURESTO21-1017 |
Food safety and quality
(Choose all) |
9 | |||||||||
| CA00CX10 | Food Safety and Microbiology | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | ||||
| CA00CX11 | Development of Food Service Quality | 4 | 4 | 4 | 2 | 2 | |||||
| POLKURESTO21-1018 |
Nutrition and foods
(Choose all) |
10 | |||||||||
| CA00CX13 | Special dietary needs | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | ||||
| CA00CX14 | Food and nutrition | 4 | 4 | 4 | 1.3 | 1.3 | 1.3 | ||||
| CA00CX15 | Nutrition quality in food services | 4 | 4 | 4 | 2 | 2 | |||||
| POLKURESTO21-1019 |
(Choose all) |
13 | |||||||||
| YE00BW57 | Marketing Planning and Implementation in the Food Chain | 5 | 5 | 5 | 2.5 | 2.5 | |||||
| YE00CY05 | Human Resource Management | 5 | 5 | 5 | 2.5 | 2.5 | |||||
| CA00CX18 | Financial Management | 3 | 3 | 3 | 1.5 | 1.5 | |||||
| POLKURESTO21-1011 |
PRACTICAL TRAINING
(Choose all) |
12 | |||||||||
| CA00CL48 | Basic training | 12 | |||||||||
| POLKURESTO21-1012 |
(Choose all) |
2 | |||||||||
| YE00BS76 | English, preparatory course | 2 | |||||||||
| Total | 60 | 35 | 44 | 35 | 44 | 11.8 | 11.8 | 11.8 | 22 | 22 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
General competencies (Bachelor’s Degrees)
|
1 Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation |
| Studying at a University of Applied Sciences |
| Career Planning and Internationalisation |
| Communication Skills |
| ICT Skills |
| Introduction to Research and Development |
| Introduction to Project Work |
| Mathematics |
| Chemistry in Food Chain |
| English 1 |
| Structure of Food Chain |
| Sustainability of Food Chain |
| Food Service Production |
| Catering services in commercial kitchens |
| Leading with data |
| Food Safety and Microbiology |
| Special dietary needs |
| Food and nutrition |
| Nutrition quality in food services |
| Marketing Planning and Implementation in the Food Chain |
| Basic training |
| English, preparatory course |
|
2 Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions |
| Studying at a University of Applied Sciences |
| Career Planning and Internationalisation |
| Communication Skills |
| Introduction to Research and Development |
| Introduction to Project Work |
| Structure of Food Chain |
| Sustainability of Food Chain |
| Food Service Production |
| Catering services in commercial kitchens |
| Customer Service |
| Experiential Food Services |
| Food Safety and Microbiology |
| Special dietary needs |
| Food and nutrition |
| Nutrition quality in food services |
| Human Resource Management |
| Basic training |
|
3 Working community competence
- is able to operate as a member of a work community |
| Studying at a University of Applied Sciences |
| Career Planning and Internationalisation |
| Communication Skills |
| ICT Skills |
| Basics of Entrepreneurship |
| Introduction to Research and Development |
| Introduction to Project Work |
| English 1 |
| Food Service Production |
| Catering services in commercial kitchens |
| Food Safety and Microbiology |
| Special dietary needs |
| Food and nutrition |
| Nutrition quality in food services |
| Marketing Planning and Implementation in the Food Chain |
| Human Resource Management |
| Financial Management |
| Basic training |
| English, preparatory course |
|
4 Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field |
| SeAMK Innovation Week |
| Introduction to Research and Development |
| Introduction to Project Work |
| Mathematics |
| Food and nutrition |
| Nutrition quality in food services |
|
5 Internationalization competence
- possesses communicative competence necessary for one’s work and for professional development in the subject field |
| Studying at a University of Applied Sciences |
| Career Planning and Internationalisation |
| Food Service Production |
|
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. |
| Basics of Entrepreneurship |
| Customer Service |
| Experiential Food Services |
| Development of Food Service Quality |
| Marketing Planning and Implementation in the Food Chain |
| Human Resource Management |
| Basic training |
|
7 Quality control competence
- Knowledge of the typical field-related quality control systems |
| Chemistry in Food Chain |
| Structure of Food Chain |
| Sustainability of Food Chain |
| Special dietary needs |
| Food and nutrition |
| Nutrition quality in food services |
| Not grouped |
Bachelor’s Degree studies
Food and Hospitality competencies 2021
| Code | Name | Credits (cr) |
|---|---|---|
| POLKURESTO21-1001 |
BASIC STUDIES COMMON TO ALL IN SEAMK
(Choose all) |
20 |
| POLKURESTO21-1002 |
Building competence
(Choose all) |
10 |
| XX00CG82 | Studying at a University of Applied Sciences | 2 |
| XX00CG83 | Career Planning and Internationalisation | 2 |
| YPO3A3 | Communication Skills | 3 |
| YPO4A3 | ICT Skills | 3 |
| POLKURESTO21-1003 |
Business and entrepreneurship competence
(Choose all) |
5 |
| XX00CL55 | Basics of Entrepreneurship | 3 |
| XX00BE91 | SeAMK Innovation Week | 2 |
| POLKURESTO21-1004 |
Research and project work skills
(Choose all) |
5 |
| YPO1C2 | Introduction to Research and Development | 2 |
| YPO2C3 | Introduction to Project Work | 3 |
| POLKURESTO21-1005 |
BASIC STUDIES
(Choose all) |
9 |
| POLKURESTO21-1013 |
Mathematics and chemistry
(Choose all) |
6 |
| CA00CY34 | Mathematics | 3 |
| YE00BW49 | Chemistry in Food Chain | 3 |
| POLKURESTO21-1014 |
Communication Abilities
(Choose all) |
3 |
| YELENGLI06 | English 1 | 3 |
| POLKURESTO21-1008 |
COMMON PROFESSIONAL STUDIES
(Choose all) |
57 |
| POLKURESTO21-1015 |
Sustainable food chain
(Choose all) |
6 |
| XX00CX20 | Structure of Food Chain | 3 |
| XX00CX21 | Sustainability of Food Chain | 3 |
| POLKURESTO21-1016 |
Food service and management
(Choose all) |
19 |
| CA00CW02 | Food Service Production | 8 |
| CA00CX00 | Catering services in commercial kitchens | 3 |
| CA00CX01 | Customer Service | 2 |
| CA00CX02 | Experiential Food Services | 2 |
| CA00CX07 | Leading with data | 4 |
| POLKURESTO21-1017 |
Food safety and quality
(Choose all) |
9 |
| CA00CX10 | Food Safety and Microbiology | 5 |
| CA00CX11 | Development of Food Service Quality | 4 |
| POLKURESTO21-1018 |
Nutrition and foods
(Choose all) |
10 |
| CA00CX13 | Special dietary needs | 2 |
| CA00CX14 | Food and nutrition | 4 |
| CA00CX15 | Nutrition quality in food services | 4 |
| POLKURESTO21-1019 |
(Choose all) |
13 |
| YE00BW57 | Marketing Planning and Implementation in the Food Chain | 5 |
| YE00CY05 | Human Resource Management | 5 |
| CA00CX18 | Financial Management | 3 |
| POLKURESTO21-1011 |
PRACTICAL TRAINING
(Choose all) |
12 |
| CA00CL48 | Basic training | 12 |
| POLKURESTO21-1012 |
(Choose all) |
2 |
| YE00BS76 | English, preparatory course | 2 |