Academic year 2020 - 2021

• Agricultural Policy KA00BW79-3002 11.01.2021-30.04.2021  5 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  The student is familiar with the scientific foundation of the agricultural policy and the contents and tasks. The student understands the basic concepts of the agricultural policy and knows the different sectors of the agricultural policy. The student is familiar with the background of the EU agricultural policy, the objectives and basic principles and understands an international agreement and decision-making process. The student can explain the administration of the agricultural, vocational and commercial organizations in Finland

  Prerequisites and co-requisites

  Introduction to agribusiness.

  Course contents

  Scientific foundation, contents and tasks of the agricultural policy. Concepts and sectors of the agricultural policy. International agreement and decision-making process of the agricultural policy (WTO etc.), Agricultural policy of the EU, the EU and national legislation, Laws and regulations connected to EU subsidies, Filling-in of EU subsidy forms, the significance of planning.

  Assessment criteria

  Satisfactory

  Level 1: The student understands the main principles of the EU agricultural policy and scientific foundation of the agricultural policy. The student knows the main concepts of the agricultural policy. The student is able to search for information about the subsidy systems.

  Good

  Level 3: The student understands the scientific foundation of the agricultural policy and understands the backgrounds and changes in agricultural policy of the EU. The student knows the main concepts of the agricultural policy. The student can search for information about the subsidy systems and can utilise information in the practical planning.

  Excellent

  Level 5: The student understands the scientific foundation of the agricultural policy. The student understands international agricultural policy and is able to analyze changes. The student knows the concepts of the agricultural policy. The student can utilise information about the subsidy systems widely in the practical planning.

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  Name of lecturer(s)

  Jyrki Rajakorpi

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - The literature will be announced in the beginning of the course
  - The material produced by the teacher.

  Planned learning activities and teaching methods

  Kontaktiopetusta, ryhmissä alustuksen laadintaa ja tulosten esittämistä, ryhmissä tehtävän laadintaa sekä omatoimista oppimista. (not translated)

  Assessment methods and criteria

  Check the grading criteria.

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Jyrki Rajakorpi

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Experts from Administration visit the course.

  Students use of time and load

  The student's work consists of participation in the contact teaching, of becoming acquainted with studying material and of the making of the exercises and of the reporting. The study module includes teamwork. 5* 26,7 hours = 134 hours of which 50% is class working 50% of independent learning.

• Agricultural Policy KA01CMYL01-3009 18.01.2021-30.04.2021  5 credits  (MAGRO19) +-
  Learning outcomes of the course

  The student is familiar with the scientific foundation of the agricultural policy and the contents and the tasks. The student understands the basic concepts of the agricultural policy and knows the different sectors of the agricultural policy. The student is familiar with the background of the agricultural policy of the EU, the objectives and basic principles and understands an international agreement and decision-making process. The student can explain the administration of the agriculture and vocational and commercial organizations in Finland

  Prerequisites and co-requisites

  Introduction to agribusiness.

  Course contents

  Scientific foundation, contents and tasks of the agricultural policy. Concepts and sectors of the agricultural policy. International agreement and decision-making process of the agricultural policy (WTO etc.), Agricultural policy of the EU, EU and national legislation, Laws and regulations connected to the EU subsidies, Filling of EU subsidy forms, significance of the planning.

  Assessment criteria

  Satisfactory

  Level 1: The student understands the main principles of the EU agricultural policy and scientific foundation of the agricultural policy. The student knows the main concepts of the agricultural policy. The student is able to search for information about the subsidy systems.

  Good

  Level 3: The student understands the scientific foundation of the agricultural policy and understands the backgrounds and changes in agricultural policy of the EU. The student knows the main concepts of the agricultural policy. The student can search for information about the subsidy systems and can utilise information in the practical planning.

  Excellent

  Level 5: The student understands the scientific foundation of the agricultural policy. The student understands international agricultural policy and is able to analyze changes. The student knows the concepts of the agricultural policy. The student can utilise information about the subsidy systems widely in the practical planning.

  ---

  Name of lecturer(s)

  Jyrki Rajakorpi

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - The literature will be announced in the beginning of the course
  - The material produced by the teacher.

  Planned learning activities and teaching methods

  Kontaktiopetusta, ryhmissä alustuksen laadintaa ja tulosten esittämistä, ryhmissä tehtävän laadintaa sekä omatoimista oppimista. (not translated)

  Assessment methods and criteria

  Check the grading criteria.

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 25.01.2021

  • 5 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Jyrki Rajakorpi

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Experts from Administration visit the course.

  Students use of time and load

  The student's work consists of participation in the contact teaching, of becoming acquainted with studying material and of the making of the exercises and of the reporting. The study module includes teamwork. 5* 26,7 hours = 134 hours of which 50% is class working 50% of independent learning.

• Agrotechnology KA00BW81-3003 04.01.2021-30.04.2021  10 credits  (MAGRO20) +-
  Learning outcomes of the course

  The student is able to explain in practice, theoretically and with the help of physics problem solving skills, the key features of the engine, engine progression, ground compaction, traction and the traction power of the tractor and motorized machines. The student will also be able to explain the basic structures and key features of the hydraulic and electrical systems and controls required for tractors and machines. They are able to calculate the key qualities and attributes associated with them.
  The student is able to explain how tractors and work equipment are a part of advanced cultivation.
  The student will be able to present the key combustion-based heating technologies, heat pump technology, wind energy and solar energy suitable for a farm and be able to utilize an energy plan for a farm. The student is able to calculate the power, energy and efficiency characteristics of key energy forms.

  Course contents

  - operation of the engine, transmission, axles, tires, hydraulics, electrical equipment and controls.
  - kinematics, Newton's laws, work, power, energy, momentum, impulse, rotational motion, mechanic states, basics of electric doctrine
  - key farm energy sources, boiler types, geothermal equipment, wind turbine structure, photovoltaic systems

  Assessment criteria

  Satisfactory

  Students will be able to describe some features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment can do some simple physical calculations based on them. They recognize the basic features and requirements of electrical components and the controlling equipment. They are able to describe some the functional principles of energy systems suitable for agricultural usage. They get all assignments approved.

  Good

  Students will be able to describe the basic features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment and they can give reasons for their choices by using physical calculations. They can describe the features and requirements of electrical components and the controlling equipment as well as the main equipment needed in precision farming. They are able to describe the functional principles energy systems suitable for agricultural usage and are, also, able to calculate the main parameters of them. Students have active role during the course and they get all assignments approved.

  Excellent

  Students will be able to analyse the basic features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment and they can give reasons for their choices by using physical calculations. They can describe the features and requirements of electrical components and the controlling equipment as well as the main equipment needed in precision farming. They can analyse the functional principles energy systems suitable for agricultural usage and are, also, able to calculate the parameters of them. Students have active and analytical role during the course and they get all assignments approved.

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  Name of lecturer(s)

  Jori Lahti

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 10 credits

  Group(s)

  • MAGRO20

  Small group(s)

  • Pienryhmä 1 (Size: 1. Open university: 0.)
  • Pienryhmä 2 (Size: 1. Open university: 0.)

  Teacher(s)

  Juha Tiainen, Hannu Ylinen, Jarno Arkko, Jori Lahti

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Agrotechnology KA00BW81-3001 28.09.2020-18.12.2020  10 credits  (AGRO19A) +-
  Learning outcomes of the course

  The student is able to explain in practice, theoretically and with the help of physics problem solving skills, the key features of the engine, engine progression, ground compaction, traction and the traction power of the tractor and motorized machines. The student will also be able to explain the basic structures and key features of the hydraulic and electrical systems and controls required for tractors and machines. They are able to calculate the key qualities and attributes associated with them.
  The student is able to explain how tractors and work equipment are a part of advanced cultivation.
  The student will be able to present the key combustion-based heating technologies, heat pump technology, wind energy and solar energy suitable for a farm and be able to utilize an energy plan for a farm. The student is able to calculate the power, energy and efficiency characteristics of key energy forms.

  Course contents

  - operation of the engine, transmission, axles, tires, hydraulics, electrical equipment and controls.
  - kinematics, Newton's laws, work, power, energy, momentum, impulse, rotational motion, mechanic states, basics of electric doctrine
  - key farm energy sources, boiler types, geothermal equipment, wind turbine structure, photovoltaic systems

  Assessment criteria

  Satisfactory

  Students will be able to describe some features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment can do some simple physical calculations based on them. They recognize the basic features and requirements of electrical components and the controlling equipment. They are able to describe some the functional principles of energy systems suitable for agricultural usage. They get all assignments approved.

  Good

  Students will be able to describe the basic features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment and they can give reasons for their choices by using physical calculations. They can describe the features and requirements of electrical components and the controlling equipment as well as the main equipment needed in precision farming. They are able to describe the functional principles energy systems suitable for agricultural usage and are, also, able to calculate the main parameters of them. Students have active role during the course and they get all assignments approved.

  Excellent

  Students will be able to analyse the basic features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment and they can give reasons for their choices by using physical calculations. They can describe the features and requirements of electrical components and the controlling equipment as well as the main equipment needed in precision farming. They can analyse the functional principles energy systems suitable for agricultural usage and are, also, able to calculate the parameters of them. Students have active and analytical role during the course and they get all assignments approved.

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  Name of lecturer(s)

  Jori Lahti

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Bell, B. 2008. Farm Machinery (fifth edition)
  
  - Tiainen, R. (toim.) 2005. Maatilatalouden teknologia
  
  - Material produced by the teacher

  Planned learning activities and teaching methods

  - Contact teaching (50 %)
  - Assignments and other independent study (50 %)

  Assessment methods and criteria

  - Active participation in the lessons 10 %
  - Completion of the assignments 90 %

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 12.10.2020

  • 10 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Juha Tiainen, Jori Lahti

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total workload of the course 268 h which consists of scheduled studies and assignments.

• Agrotechnology KA00BW81-3002 28.09.2020-18.12.2020  10 credits  (AGRO19B) +-
  Learning outcomes of the course

  The student is able to explain in practice, theoretically and with the help of physics problem solving skills, the key features of the engine, engine progression, ground compaction, traction and the traction power of the tractor and motorized machines. The student will also be able to explain the basic structures and key features of the hydraulic and electrical systems and controls required for tractors and machines. They are able to calculate the key qualities and attributes associated with them.
  The student is able to explain how tractors and work equipment are a part of advanced cultivation.
  The student will be able to present the key combustion-based heating technologies, heat pump technology, wind energy and solar energy suitable for a farm and be able to utilize an energy plan for a farm. The student is able to calculate the power, energy and efficiency characteristics of key energy forms.

  Course contents

  - operation of the engine, transmission, axles, tires, hydraulics, electrical equipment and controls.
  - kinematics, Newton's laws, work, power, energy, momentum, impulse, rotational motion, mechanic states, basics of electric doctrine
  - key farm energy sources, boiler types, geothermal equipment, wind turbine structure, photovoltaic systems

  Assessment criteria

  Satisfactory

  Students will be able to describe some features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment can do some simple physical calculations based on them. They recognize the basic features and requirements of electrical components and the controlling equipment. They are able to describe some the functional principles of energy systems suitable for agricultural usage. They get all assignments approved.

  Good

  Students will be able to describe the basic features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment and they can give reasons for their choices by using physical calculations. They can describe the features and requirements of electrical components and the controlling equipment as well as the main equipment needed in precision farming. They are able to describe the functional principles energy systems suitable for agricultural usage and are, also, able to calculate the main parameters of them. Students have active role during the course and they get all assignments approved.

  Excellent

  Students will be able to analyse the basic features of motors, transmissions, axle systems and hydraulics used in agricultural tractors, machines and equipment and they can give reasons for their choices by using physical calculations. They can describe the features and requirements of electrical components and the controlling equipment as well as the main equipment needed in precision farming. They can analyse the functional principles energy systems suitable for agricultural usage and are, also, able to calculate the parameters of them. Students have active and analytical role during the course and they get all assignments approved.

  ---

  Name of lecturer(s)

  Jori Lahti

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Bell, B. 2008. Farm Machinery (fifth edition)
  
  - Tiainen, R. (toim.) 2005. Maatilatalouden teknologia
  
  - Material produced by the teacher

  Planned learning activities and teaching methods

  - Contact teaching (50 %)
  - Assignments and other independent study (50 %)

  Assessment methods and criteria

  - Active participation in the lessons 10 %
  - Completion of the assignments 90 %

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 12.10.2020

  • 10 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Juha Tiainen, Jori Lahti

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total workload of the course 268 h which consists of scheduled studies and assignments.

• Animal Breeding 9A00CY13-3001 03.05.2021-31.08.2021  5 credits +-
  Learning outcomes of the course

  The student know the breeding goals of different farm animals. The student can explain the present practices used in the breeding of cattle and pigs mainly. The student can make a summary about the principles of mating planning at herd level and can evaluate the effects of a mating plan. The student can explain the significance of breeding goals and practices used on production and sustainable development in animal production.

  Prerequisites and co-requisites

  Basic knowledge of Finnish animal production and documentation of production. Basic of farm animal housing and welfare or similar knowledge.

  Course contents

  Heredity, breeding goals of different animals, genetic evaluation, reading of Finnish and international breeding values, herd level mating plans, evaluation of the effects of a mating plan, progress in genetic gain, legislation, ethical considerations.

  Assessment criteria

  Satisfactory

  The student can name the most essential breeding goals and ways of gathering data for breeding. The student has basic ability to read and interpret the breeding values and breeding plans.

  Good

  The student knows the breeding goals and their significance. The student can interpret breeding values and evaluate the effects of a breeding plan at herd level.

  Excellent

  The student has in-depth knowledge for interpreting breeding values and breeding plans. The student can justify the selection criteria of animals and can explain the principles of broader breeding programs.

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  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  Distance learning

  Recommended or required reading

  Announced by teacher.

  Planned learning activities and teaching methods

  Web-based learning

  Assessment methods and criteria

  Assingments during the course.

  Language of instruction

  Tuition in Finnish

  Timing

  03.05.2021 - 31.08.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 5 credits

  Teacher(s)

  Teija Rönkä

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Students use of time and load

  Totally 133 h,

  Assessment criteria

  The student can't name breeding goals of farm animals. The student can not read breeding plan. The student can't interpret breeding values.

  Satisfactory

  The student can name the most essential breeding goals and ways of gathering data for breeding. The student has basic ability to read and interpret the breeding values and breeding plans.

  Good

  The student knows the breeding goals and their significance. The student can interpret breeding values and evaluate the effects of a breeding plan at herd level.

  Excellent

  The student has in-depth knowledge for interpreting breeding values and breeding plans. The student can justify the selection criteria of animals and can explain the principles of broader breeding programs.

• Animal Breeding KA01DVVO13-3007 01.05.2021-31.08.2021  5 credits  (AGRO18B) +-
  Learning outcomes of the course

  The students know have a breeding program is composed. They get familiar with the present practices, mainly in the breeding of cattle and pigs. They know the principles of mating planning at herd level and can evaluate the effects of a mating plan

  Prerequisites and co-requisites

  None.

  Course contents

  Heredity, breeding goals of different animals, genetic evaluation and reading of breeding values, herd level mating plans, evaluation of the effects of a mating plan, progress in genetic gain

  Assessment criteria

  Satisfactory

  The students can name the most essential breeding goals. They have basic ability to read and interpret the breeding values and breeding plans.

  Good

  :The students know the breeding goals and their significance. They can interpret breeding values. They can evaluate the effects of a breeding plan at herd level.

  Excellent

  The students have in-depth knowledge for interpreting breeding values and breeding plans. They can justify the selection criteria of animals and can explain the principles of broader breeding programs.

  ---

  Mode of delivery

  Distance learning

  Recommended or required reading

  Material published by breeding organizations. Other material given by the teacher.

  Planned learning activities and teaching methods

  Web-based learning

  Assessment methods and criteria

  Active participation and approved assignments.

  Language of instruction

  Tuition in Finnish

  Timing

  01.05.2021 - 31.08.2021

  Enrollment date

  15.03.2021 - 23.03.2021

  • 5 credits

  Group(s)

  • AGRO18B

  Teacher(s)

  Teija Rönkä

  Further information for students

  The course is available through CampusOnline also for students from other universities of applied sciences.
  Basic knowledge in animal husbandry required.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Ilmajoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Completion alternatives

  Studification of work.

  Work placement(s)

  None.

  Students use of time and load

  Total work load of the course: 135 h
  - of which autonomous studies 135 h

• Animal feed and feeding KA00BW71-3001 28.09.2020-18.12.2020  5 credits  (AGRO19A) +-
  Learning outcomes of the course

  The students recognize the nutrients in feeds, principles of feed evaluation as well as the digestive systems of animals and understand their significance in feeding. They know the principles and objectives of feed planning, and are able to evaluate how a change in the proportions of the components of a diet affects the amount and content of nutrients. They can assess the results of a feeding plan and put it into practice and can calculate the amount of feed needed for the animals annually. They are familiar with the technology used in feeding.

  Course contents

  Nutrients, composition and feeding value of typical feeds, farm animal digestion systems, feed planning and its relationship with animal welfare and health, assessment of the results of feeding and feeding technology.

  Assessment criteria

  Satisfactory

  The students can describe the digestive systems and the main principles of feed digestion. They can name the nutrients and make a simple calculation of the amounts of feeds needed. They can list the fundamentals of assessing the results of feeding. They can name the most usual technological solutions used in feeding.

  Good

  The students can describe the connections between digestive systems, main chemical properties of nutrients and selection of feeds used for different farm animals. They can calculate the total amount and contents of nutrients in a diet of an animal and compare the results with feeding recommendations and other instructions given for feed formulation. They can put feeding plans into practice and assess the results of feeding. They can describe differences between technological solutions used in feeding.

  Excellent

  The students can explain the biological significance of nutrition. They can plan diets based on typical components and calculate the amount of feed needed annually or for a growing period. They can assess the results of feeding in practice. They can describe differences between technological solutions used in feeding and explain their significance.

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  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 05.10.2020

  • 5 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Samu Palander, Jussi-Matti Kallio

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Animal feed and feeding KA00BW71-3002 28.09.2020-18.12.2020  5 credits  (AGRO19B) +-
  Learning outcomes of the course

  The students recognize the nutrients in feeds, principles of feed evaluation as well as the digestive systems of animals and understand their significance in feeding. They know the principles and objectives of feed planning, and are able to evaluate how a change in the proportions of the components of a diet affects the amount and content of nutrients. They can assess the results of a feeding plan and put it into practice and can calculate the amount of feed needed for the animals annually. They are familiar with the technology used in feeding.

  Course contents

  Nutrients, composition and feeding value of typical feeds, farm animal digestion systems, feed planning and its relationship with animal welfare and health, assessment of the results of feeding and feeding technology.

  Assessment criteria

  Satisfactory

  The students can describe the digestive systems and the main principles of feed digestion. They can name the nutrients and make a simple calculation of the amounts of feeds needed. They can list the fundamentals of assessing the results of feeding. They can name the most usual technological solutions used in feeding.

  Good

  The students can describe the connections between digestive systems, main chemical properties of nutrients and selection of feeds used for different farm animals. They can calculate the total amount and contents of nutrients in a diet of an animal and compare the results with feeding recommendations and other instructions given for feed formulation. They can put feeding plans into practice and assess the results of feeding. They can describe differences between technological solutions used in feeding.

  Excellent

  The students can explain the biological significance of nutrition. They can plan diets based on typical components and calculate the amount of feed needed annually or for a growing period. They can assess the results of feeding in practice. They can describe differences between technological solutions used in feeding and explain their significance.

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 12.10.2020

  • 5 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Samu Palander, Jussi-Matti Kallio

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Basics of Business Mathematics KA01DVVO16-3006 31.08.2020-18.12.2020  2 credits  (AGRO18A) +-
  Learning outcomes of the course

  Students learn the basics of commercial mathematics.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  - simple interest
  - compound interest
  - discounting
  - index
  - derivation
  - Excel

  Further information

  Kurssia suositellaan maatalouden yritystalouden suuntautumisen valinneille. (not translated)

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  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Osallistuminen opetukseen ja/tai harjoitustehtävien tekeminen (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 2 credits

  Group(s)

  • AGRO18A

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 54 h
  - of which scheduled studies: 21h
  - of which autonomous studies: 33 h

• Basics of Farm Animal Housing And Welfare KA00BW69-3005 01.03.2021-30.04.2021  5 credits  (AGRO20A) +-
  Learning outcomes of the course

  The students can define the concept of animal welfare and carry out basic assessment of welfare in practise. They are familiar with the most common housing systems and the technology used in the management of housing conditions and explain how these connect with animal welfare. The students are familiar with the basic tasks and documentation needed at different stages of the production cycles and can explain the significance of these duties. They can find information about the central legislation concerning animal welfare and production documentation.

  Prerequisites and co-requisites

  None.

  Course contents

  Housing systems, interaction between animals and its environment, technology basics and other housing condition management, assessment of farm animal welfare, duties connected to different stages of production cycles, basics of anatomy and physiology connected to the above-mentioned issues, legislation concerning animal welfare, documentation of production and data registers connected to animal production.

  Assessment criteria

  Satisfactory

  The students can explain the most important duties at different stages of production cycles. They can list factors affecting farm animal welfare. They can recognize the most usual housing systems and technological solutions used. They can find information about the central legislation concerning animal welfare.

  Good

  The students can explain significance of manners of working and documentation. They can present differences between different housing systems and technological solutions and explain their interaction with working methods and animal welfare. They can assess basics of animal welfare in practise and interpret central contents of legislation concerning animal welfare.

  Excellent

  The students can compare and evaluate different technological solutions and methods of working from many perspectives. They can explain comprehensive significance of housing conditions, practical work and documentation of production.

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  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  60% Face-to-face, 40% Distance learning

  Recommended or required reading

  Announced by the teachers.

  Planned learning activities and teaching methods

  Practical training
  Lectures
  Asssingments
  Demonstrations

  Assessment methods and criteria

  Active participation
  Approved assingments
  Exam
  
  Practical training and demonstration are obligatory.

  Language of instruction

  Tuition in Finnish

  Timing

  01.03.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 08.03.2021

  • 5 credits

  Group(s)

  • AGRO20A

  Teacher(s)

  Jussi-Matti Kallio, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Students use of time and load

  Lectures etc 70 h, autonomous studies 60 h.
  Totally 130 h.

• Basics of Farm Animal Housing And Welfare KA00BW69-3006 01.03.2021-30.04.2021  5 credits  (AGRO20B) +-
  Learning outcomes of the course

  The students can define the concept of animal welfare and carry out basic assessment of welfare in practise. They are familiar with the most common housing systems and the technology used in the management of housing conditions and explain how these connect with animal welfare. The students are familiar with the basic tasks and documentation needed at different stages of the production cycles and can explain the significance of these duties. They can find information about the central legislation concerning animal welfare and production documentation.

  Prerequisites and co-requisites

  None.

  Course contents

  Housing systems, interaction between animals and its environment, technology basics and other housing condition management, assessment of farm animal welfare, duties connected to different stages of production cycles, basics of anatomy and physiology connected to the above-mentioned issues, legislation concerning animal welfare, documentation of production and data registers connected to animal production.

  Assessment criteria

  Satisfactory

  The students can explain the most important duties at different stages of production cycles. They can list factors affecting farm animal welfare. They can recognize the most usual housing systems and technological solutions used. They can find information about the central legislation concerning animal welfare.

  Good

  The students can explain significance of manners of working and documentation. They can present differences between different housing systems and technological solutions and explain their interaction with working methods and animal welfare. They can assess basics of animal welfare in practise and interpret central contents of legislation concerning animal welfare.

  Excellent

  The students can compare and evaluate different technological solutions and methods of working from many perspectives. They can explain comprehensive significance of housing conditions, practical work and documentation of production.

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  20% Face-to-face, 80% Distance learning

  Recommended or required reading

  Announced by the teachers.

  Planned learning activities and teaching methods

  Practical training
  Web based learning
  Asssingments
  Demonstrations

  Assessment methods and criteria

  Active participation
  Approved assingments
  Exam
  
  Practical training and demonstration are obligatory.

  Language of instruction

  Tuition in Finnish

  Timing

  01.03.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 5 credits

  Group(s)

  • AGRO20B

  Teacher(s)

  Jussi-Matti Kallio, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  4 credits

  Evaluation scale

  1-5

  Students use of time and load

  Practical training and demonstrations 25 h, autonomous studies 105 h.
  Totally 130 h.

• Basics of Farm Animal Housing And Welfare KA00BW69-3007 08.02.2021-31.05.2021  5 credits  (MAGRO21) +-
  Learning outcomes of the course

  The students can define the concept of animal welfare and carry out basic assessment of welfare in practise. They are familiar with the most common housing systems and the technology used in the management of housing conditions and explain how these connect with animal welfare. The students are familiar with the basic tasks and documentation needed at different stages of the production cycles and can explain the significance of these duties. They can find information about the central legislation concerning animal welfare and production documentation.

  Prerequisites and co-requisites

  None.

  Course contents

  Housing systems, interaction between animals and its environment, technology basics and other housing condition management, assessment of farm animal welfare, duties connected to different stages of production cycles, basics of anatomy and physiology connected to the above-mentioned issues, legislation concerning animal welfare, documentation of production and data registers connected to animal production.

  Assessment criteria

  Satisfactory

  The students can explain the most important duties at different stages of production cycles. They can list factors affecting farm animal welfare. They can recognize the most usual housing systems and technological solutions used. They can find information about the central legislation concerning animal welfare.

  Good

  The students can explain significance of manners of working and documentation. They can present differences between different housing systems and technological solutions and explain their interaction with working methods and animal welfare. They can assess basics of animal welfare in practise and interpret central contents of legislation concerning animal welfare.

  Excellent

  The students can compare and evaluate different technological solutions and methods of working from many perspectives. They can explain comprehensive significance of housing conditions, practical work and documentation of production.

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  40% Face-to-face, 60% Distance learning

  Recommended or required reading

  Announced by the teachers.

  Planned learning activities and teaching methods

  Practical training
  Lectures
  Asssingments
  Demonstrations

  Assessment methods and criteria

  Active participation
  Approved assingments
  Exam
  Practical training and demonstration are obligatory.

  Language of instruction

  Tuition in Finnish

  Timing

  08.02.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • MAGRO21

  Small group(s)

  • Pienryhmä A (Size: 2. Open university: 0.)
  • Pienryhmä B (Size: 2. Open university: 0.)

  Teacher(s)

  Jussi-Matti Kallio, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  3 credits

  Evaluation scale

  1-5

  Students use of time and load

  Lectures etc 40 h, autonomous studies 90 h.
  Totally 130 h.

• Basics of Farm Animal Housing And Welfare KA00BW69-3008 11.01.2021-31.05.2021  5 credits +-
  Learning outcomes of the course

  The students can define the concept of animal welfare and carry out basic assessment of welfare in practise. They are familiar with the most common housing systems and the technology used in the management of housing conditions and explain how these connect with animal welfare. The students are familiar with the basic tasks and documentation needed at different stages of the production cycles and can explain the significance of these duties. They can find information about the central legislation concerning animal welfare and production documentation.

  Prerequisites and co-requisites

  None.

  Course contents

  Housing systems, interaction between animals and its environment, technology basics and other housing condition management, assessment of farm animal welfare, duties connected to different stages of production cycles, basics of anatomy and physiology connected to the above-mentioned issues, legislation concerning animal welfare, documentation of production and data registers connected to animal production.

  Assessment criteria

  Satisfactory

  The students can explain the most important duties at different stages of production cycles. They can list factors affecting farm animal welfare. They can recognize the most usual housing systems and technological solutions used. They can find information about the central legislation concerning animal welfare.

  Good

  The students can explain significance of manners of working and documentation. They can present differences between different housing systems and technological solutions and explain their interaction with working methods and animal welfare. They can assess basics of animal welfare in practise and interpret central contents of legislation concerning animal welfare.

  Excellent

  The students can compare and evaluate different technological solutions and methods of working from many perspectives. They can explain comprehensive significance of housing conditions, practical work and documentation of production.

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  Distance learning

  Recommended or required reading

  Announced by the teachers.

  Planned learning activities and teaching methods

  Web-based learning

  Assessment methods and criteria

  Active participation
  Approved assingments
  Exam

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 31.05.2021

  Enrollment date

  16.11.2020 - 31.12.2020

  • 5 credits

  Teacher(s)

  Jussi-Matti Kallio, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Students use of time and load

  Totally 130 h.

• Basics of Farm Energy Management 9A00BI10-3003 31.08.2020-27.11.2020  3 credits  (AGRO17) +-
  Learning outcomes of the course

  Students will be able to define the basic concepts of energy and they can list the most important arguments for different energy choices to farm and rural buildings. Students know the basics of renewable energy. Students will know how to utilize the farm energy management plan.

  Course contents

  Physical backgrounds of energy technology
  - Energy consumption figures in Finland and in finish agriculture
  - Fossil energy sources, bioenergy and relevan technology
  - Heating energy technology in agriculture
  - Energy sources at farm

  Assessment criteria

  Satisfactory

  Students will be able to use physical quantities in energy technology. They will be able to present most common energy sources suitable for rural buildings. Students will be able to list some essential systems in energy technology and describe their technical features.

  Good

  Students will be able to define the basic concepts of energy and the use of energy. They will be able to describe the properties of different fuel and heating system alternatives for farms and rural buildings. They will also be able to explain the functional principles of equipment associated with energy technology.

  Excellent

  Students will be able to use the basic concepts of energy and energy technology when they present alternative energy systems for farms and rural buildings. They will also be able to explain the technological processes and equipment associated with nowadays energy technology, such as burning process, heat pumps, solar cells and solar panels, wind power plants.

  Further information

  1 SP in RDI

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 27.11.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 3 credits

  Group(s)

  • AGRO17

  Teacher(s)

  Juha Tiainen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Basics of Farm Energy Management 9A00BI10-3004 18.01.2021-30.04.2021  3 credits  (MAGRO19) +-
  Learning outcomes of the course

  Students will be able to define the basic concepts of energy and they can list the most important arguments for different energy choices to farm and rural buildings. Students know the basics of renewable energy. Students will know how to utilize the farm energy management plan.

  Course contents

  Physical backgrounds of energy technology
  - Energy consumption figures in Finland and in finish agriculture
  - Fossil energy sources, bioenergy and relevan technology
  - Heating energy technology in agriculture
  - Energy sources at farm

  Assessment criteria

  Satisfactory

  Students will be able to use physical quantities in energy technology. They will be able to present most common energy sources suitable for rural buildings. Students will be able to list some essential systems in energy technology and describe their technical features.

  Good

  Students will be able to define the basic concepts of energy and the use of energy. They will be able to describe the properties of different fuel and heating system alternatives for farms and rural buildings. They will also be able to explain the functional principles of equipment associated with energy technology.

  Excellent

  Students will be able to use the basic concepts of energy and energy technology when they present alternative energy systems for farms and rural buildings. They will also be able to explain the technological processes and equipment associated with nowadays energy technology, such as burning process, heat pumps, solar cells and solar panels, wind power plants.

  Further information

  1 SP in RDI

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 25.01.2021

  • 3 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Juha Tiainen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Basics of Forest based Bioeconomy 9A00BI11-3006 01.03.2021-30.04.2021  3 credits  (MAGRO19) +-
  Learning outcomes of the course

  Students will learn the primary biological, technical and economical principles of Scandinavian Forest management by learn-by-doing- method. They will be able to do safely basic silvicultural treatments in the forest . Students will be familiar with the more common methods of forest measurement.

  Course contents

  Multi-purpose uses of Forest in Finland
  Silviculturar operations
  Impact of soil and climate on the growth of forests
  Biological characteristics of the most common species of trees ; how to manage even-aged and uneven- aged forest stands
  Methods for growing and renewing forests and applying those methods into practice.Basic concepts and methods of forest measurement.

  Assessment criteria

  Satisfactory

  The student is able to list and define, clarify and analyse the chain of the timber production. She/he is able to utilize his/her skills in different forest stands and work safely. The student will be able to utiliaze the forest management plan according the targets set by the forest owner.

  Good

  The student is able to list and define the chain of the timber production. She/he is able to do the basic forest management
  tasks safely.

  Excellent

  The student is able to list and define, clarify and analyse the chain of the timber production. She/he is able to utilize his/her skills in different forest stands and work safely. The student will be able to utiliaze the forest management plan according the targets set by the forest owner.

  Further information

  1 SP in RD

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.03.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 08.03.2021

  • 3 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Juha Tiainen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Basics of Ownership of Forests 9A00CN01-3001 11.01.2021-21.03.2021  5 credits +-
  Learning outcomes of the course

  The student knows the basics for forest ownership. The student can evaluate and look at the multi objective goals of forestry as an employee, a pensioner, a farmer or an investor. The student can understand the multiple use of Finnish forestry and actions in practise.

  Course contents

  Forest as an investment and part of Finnish national economy
  Forest policy, organizations and target groups, forest taxation and legislation.
  Forest ecosystem and site type classification
  Principles for silviculture, forest damage
  Forest management planning and digital forest information systems
  Basics for timber trade, timber harvesting and energy wood logging
  Forest protection and environmental management, biodiversity and forest as a carbon sink
  Real estate and zoning matters, forest estate trade and evaluation, deals, deeds, ownership changes

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Distance learning

  Planned learning activities and teaching methods

  Luennot virtuaalisesti (7 kertaa 2h)
  Harjoitustehtävät moodlessa : metsäekologiasta, hiilensidonnasta, monikäytöstä, metsänterveydestä, puuntuotannon tasaikäiskasvatuksesta, puukaupasta sekä metsätilan sukupolvenvaihdoksesta (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 21.03.2021

  Enrollment date

  16.11.2020 - 31.12.2020

  • 5 credits

  Teacher(s)

  Risto Lauhanen, Juha Tiainen, Kari Laasasenaho

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

• Better writing 9A00BX29-3003 26.10.2020-18.12.2020  2 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  The Student can
  -construct texts according to given instructions
  -use written argumentation
  -analyze and evaluate the quality and content of texts
  -combine their own knowledge and theory in writing
  -use different sources for their text
  -write and reference according to the Seinäjoki UAS writing instructions

  Prerequisites and co-requisites

  No previous studies required

  Course contents

  -Text production
  -Different written task types (essay, learning diary, analysis, report, thesis)
  -good writing
  -referencing and using sources
  -construction of texts
  -The writing instructions of Seinäjoki UAS

  Assessment criteria

  Satisfactory

  The student can consider their text from their own view point: student does not consider aim, receiver or the instructions for the task enough. The construction of the text is illogical and uncoherent, the argumentation is one-sided and poor. Examples are rare and inappropriate. The student is not capable of constructing convincing text.

  Good

  When writing, the student can partly consider the aim, task and the receiver. The text is constructed mainly in a clear and coherent manner and argumentation is many-sided and believable. The student is able to use references mostly well and understands the Seinäjoki UAS written instruction partly. The examples are appropriate. The student is able to evaluate their written performance in some parts and partly realistic.

  Excellent

  The student does an excellent work in considering the aim, task and the receiver when writing. They can consider and apply the specifics of scientific writing. The text form follows the appropriate form for each task. Text is logical, clear and concise. The argumentation is many-sided, convincing and considers differents aspect and view points. Examples are effective, appropriate and well considered. The student can evaluate and develop their own writing. The student can apply the Seinäjoki UAS instructions for written work.

  ---

  Name of lecturer(s)

  Helena Sarvikas

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material provided by the lecturer.

  Planned learning activities and teaching methods

  Lessons and practice, course work.

  Assessment methods and criteria

  The Student can
  -construct texts according to given instructions
  -use written argumentation
  -analyze and evaluate the quality and content of texts
  -combine their own knowledge and theory in writing
  -use different sources for their text
  -write and reference according to the Seinäjoki UAS writing instructions

  Language of instruction

  Tuition in Finnish

  Timing

  26.10.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 02.11.2020

  • 2 credits

  Group(s)

  • AGRO20B
  • AGRO20A

  Teacher(s)

  Helena Sarvikas

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Content periodicity

  -Text production
  -Different written task types (essay, learning diary, analysis, report, thesis)
  -good writing
  -referencing and using sources
  -construction of texts
  -The writing instructions of Seinäjoki UAS

• Bioenergy KA01CKATE15-3006 03.05.2021-31.08.2021  5 credits +-
  Learning outcomes of the course

  Students will understand the importance of bioenergy as a part of the current and future energy policies in Finland. Students will be familiar with the production process and logistics of the most common bioenergy sources in Finland. They will be able to evaluate critically energy options and technology for a bioenergy plant for a farm.

  Prerequisites and co-requisites

  Farm Energy technology will be advised

  Course contents

  ?- Bioenergy policy
  - ?Energy balance
  - ?Bioenergy options and their technologies
  - Entrepreneurship in bioenergy

  Assessment criteria

  Satisfactory

  Students recognize the terms: energy balance, carbon balance and energy potential. They will be able to list some energy crops important in Finland as well as they can list some features of the production system of them.

  Good

  Students will be able to describe terms energy balance and energy potential. Students know the most important bioenergy crops in Finland and will be able to describe shortly the production process and usage of them.

  Excellent

  Students will be able to describe the importance of bioenergy as a part of the current and future energy policy in Finland. They will be able to use terms such as energy balance and energy potential in their occupational discussions. Students will be able to describe the production process, logistics and usage of most common bioenergy alternatives in Finland.

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Distance learning

  Planned learning activities and teaching methods

  verkko-opetus (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  03.05.2021 - 31.08.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 5 credits

  Teacher(s)

  Juha Tiainen

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

• Biogas production in food chain (online course) 9A00CN02-3001 01.02.2021-28.02.2021  2 credits +-
  Learning outcomes of the course

  After the course, the student can…
  • Assess the biogas potential of food chain
  • Identify the business potential and limits of biogas production
  • Recognise different types of biogas production technologies
  • Plan and develop biogas based business in food chain

  Prerequisites and co-requisites

  Soveltuvat korkeakoulutasoiset opinnot (not translated)

  Course contents

  Introduction, objectives and practices,
  Biogas feedstocks and the chemistry of biogas production
  Biogas plant types
  Biogas business and feasibility assessments
  Case studies and energy production subsidies

  Assessment criteria

  Satisfactory

  The assingments is a partly missing the real subject
  The subject is schematic.
  The work is unstructured and the boundaries are unclear
  The results to be achieved are unclear.
  There are development goals set for project work, but they remain loose and unsubstantiated.

  Good

  The assignment is useful and well-grounded for working life.
  The assignment handle current issues, but it is common in the field
  The work is based on knowledge and its limits are clear.
  The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
  The role of the working life is taken into account.

  Excellent

  The work is useful for practical activities and relevant for the working life and its development.
  The work is relevant, new, creative, and demanding.
  The limits are clear.
  The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
  The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Distance learning

  Recommended or required reading

  Oppimateriaalit osoitetaan opintojakson alussa, opiskelijoiden tuotokset (not translated)

  Planned learning activities and teaching methods

  Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  01.02.2021 - 28.02.2021

  Enrollment date

  16.11.2020 - 22.01.2021

  • 2 credits

  Teacher(s)

  Juha Tiainen, Kari Laasasenaho

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Students use of time and load

  54 hours

• Business Communication in Finnish YE00BW35-3001 11.01.2021-04.04.2021  2 credits  (AGRO19A) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)

  Planned learning activities and teaching methods

  - kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
  Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)

  Assessment methods and criteria

  Läsnäolo on edellytys kurssin suoritukseen (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 04.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - yhteisöviestinnän perusteet
  - alan keskeiset tekstit, liikekirjeet, tiedottaminen
  - tutkimusviestinnän perusteet (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Business Communication in Finnish YE00BW35-3002 11.01.2021-30.06.2021  2 credits  (AGRO19B) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)

  Planned learning activities and teaching methods

  - kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
  Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)

  Assessment methods and criteria

  Läsnäolo on edellytys kurssin suoritukseen (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.06.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - yhteisöviestinnän perusteet
  - alan keskeiset tekstit, liikekirjeet, tiedottaminen
  - tutkimusviestinnän perusteet (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Business Communication in Finnish YELVIEST02-3020 04.01.2021-30.04.2021  2 credits  (BIELI19) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita.
  Juholin, E. 2013 (tai uudempi). Communicare! Kasva viestinnän ammattilaiseksi. MIF.
  and online material

  Planned learning activities and teaching methods

  - lectures
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  - written and spoken assingments
  - self-assessment and peer review
  - exam(s)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • BIELI19

  Seats

  10 - 30

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Time of the exam(s) will be announced during the course.

  Students use of time and load

  54h, incl. lectures 16h

• Business Communication in Finnish YELVIEST02-3021 17.08.2020-25.10.2020  2 credits  (MRESTO20) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Restonomi (AMK), Ravitsemispalvelut:
  Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
  Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
  and online material

  Planned learning activities and teaching methods

  - lectures
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  - written and spoken assingments
  - self-assessment and peer review
  - exam(s)

  Language of instruction

  Tuition in Finnish

  Timing

  17.08.2020 - 25.10.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 2 credits

  Group(s)

  • MRESTO20

  Seats

  10 - 30

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Time of the exams will be announced during the course.

  Students use of time and load

  54h, incl. lectures 9h

• Business Communication in Finnish YELVIEST02-3022 24.08.2020-31.05.2021  2 credits  (RESTO19) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Restonomi (AMK), Ravitsemispalvelut:
  Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
  Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
  and online material

  Planned learning activities and teaching methods

  - lectures
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  - written and spoken assingments
  - self-assessment and peer review
  - exam(s)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.05.2021

  Enrollment date

  16.04.2020 - 01.03.2021

  • 2 credits

  Group(s)

  • RESTO19

  Seats

  10 - 30

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Time of the exams will be announced during the course.

  Students use of time and load

  54h, incl. lectures 18h

• Business and entrepreneurship XX00BE90-3059 07.09.2020-18.12.2020  3 credits  (MAGRO19) +-
  Learning outcomes of the course

  The student can
  - describe the meaning and role of business activities in the society and in his/her field
  - explain how entrepreneurship manifests on individual and organisational level
  - describe entrepreneurial capabilities and assess his/her own entrepreneurial capabilities
  - describe prerequisites of profitable business
  - examine analytically the future outlook of business opportunities in his/her field

  Prerequisites and co-requisites

  None.

  Course contents

  - business as part of society and the global environment
  - entrepreneurship as pattern of action and as business activities
  - basic concepts of business, business logic
  - business as a part of a career in one's own field

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 3 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Business models of circular economy 9A00CN08-3001 19.04.2021-24.05.2021  2 credits +-
  Learning outcomes of the course

  : Opintojakson suoritettuaan opiskelija
  • Osaa kiertotalouden liiketoimintamallit: tuote palveluna, uusiutuvuus, jakamisalustat, tuote-elinkaaren pidentäminen, resurssitehokkuus & kierrätys
  • Osaa hyödyntää osaamistaan yritysten tai muiden alan organisaatioiden kehittämisessä
  • Tunnistaa kiertotalouden liiketoimintamalleihin liittyviä taloudellisia mahdollisuuksia sekä rajoitteita työelämässä
  • Osaa nimetä esimerkkejä kiertotalouden liiketoimintamalleja hyödyntävistä yrityksistä ja osaa kehittää kiertotalouden liiketoimintamalleihin perustuvia yritysideoita (not translated)

  Course contents

  Johdanto, kurssin tavoitteet ja käytänteet, pohdintatehtävä
  Kiertotalouden liiketoimintamallit: tuote palveluna, uusiutuvuus, jakamisalustat
  Kiertotalouden liiketoimintamallit: tuote-elinkaaren pidentäminen, resurssitehokkuus & kierrätys
  Yritysvierailu
  Oman yritysidean kehittäminen kiertotalouden liiketoimintamallien pohjalta (not translated)

  Assessment criteria

  Satisfactory

  The assingments is a partly missing the real subject
  The subject is schematic.
  The work is unstructured and the boundaries are unclear
  The results to be achieved are unclear.
  There are development goals set for project work, but they remain loose and unsubstantiated.

  Good

  The assignment is useful and well-grounded for working life.
  The assignment handle current issues, but it is common in the field
  The work is based on knowledge and its limits are clear.
  The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
  The role of the working life is taken into account.

  Excellent

  The work is useful for practical activities and relevant for the working life and its development.
  The work is relevant, new, creative, and demanding.
  The limits are clear.
  The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
  The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy

  ---

  Mode of delivery

  Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  19.04.2021 - 24.05.2021

  Enrollment date

  16.11.2020 - 14.04.2021

  • 2 credits

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

• Carbon cycle and low-carbon food chain (online course) 9A00CM08-3001 11.01.2021-12.03.2021  2 credits +-
  Learning outcomes of the course

  : After the course, the student can…
  • Recognise the factors which are affecting to carbon cycle (e.g. photosynthesis and atmospheric carbon)
  • Recognise the limits of carbon cycle and carbon sinks especially in food chain
  • Understand the basics of calculating carbon footprint
  • Understand the impacts of climate change in food chain and can list actions which help food chain to adapt for global warming
  • Understand international climate agreements and goals and also identify the impacts of European union agriculture politics in developing food chain

  Course contents

  Introduction, course objectives and practices, climate change, assignments
  Photosynthesis and atmospheric carbon (the role of biomasses, carbon cycle, emission sources)
  Emissions from food chain, carbon footprint, carbon fixation and sinks (agriculture as a global emission source)
  Supporting low-carbon production on farms (the role of peatlands, renewable energy, new production methods, cropping systems)
  Future research questions and carbon capture and storage (carbon compensations, carbon trade, agriculture regulations, international agreements)

  Assessment criteria

  Satisfactory

  The student knows the basics of the carbon cycle and lists the most important concepts related to the carbon cycle. The student defines the main points of the carbon cycle of the food chain. He is able to calculate carbon footprint related bills. The student names the factors affecting the carbon cycle and lists their effects on the environment. The student is able to describe the basic principles of climate change and photosynthesis. He / she can identify the most important changes in the transition to low carbon production in an individual company.

  Good

  The student describes the natural foundations of the carbon cycle and explains the phenomena related to the carbon cycle. The student summarizes the low carbon technologies and explains the factors affecting them. The student will be able to describe the circumstances and justify the use of certain practices to increase low carbon. The student assesses the profitability of low-carbon measures and is able to list measures. The student is able to explain carbon cycle, climate change and carbon sequestration and apply his / her knowledge to the circumstances of an individual company.

  Excellent

  The student explains the scientific phenomena on which the carbon cycle is based and interprets, calculates and comments on the related scientific problems and concepts. The student explains low carbon technology and analyzes the factors affecting it. Students will be able to describe low carbon plans for companies, compare different options and justify their choices and development proposals. The student compares the profitability factors of low carbon production and is able to analyze the development ideas aimed at it.

  ---

  Name of lecturer(s)

  Kari Laasasenaho

  Mode of delivery

  Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 12.03.2021

  Enrollment date

  16.11.2020 - 31.12.2020

  • 2 credits

  Teacher(s)

  Risto Lauhanen, Kari Laasasenaho

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

• Career planning and internationalisation XX00CG83-3008 28.09.2020-30.04.2021  2 credits  (AGRO19A) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  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.

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Materials are told in Moodle course

  Planned learning activities and teaching methods

  Mainly distance learning, some contact lessons

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 12.10.2020

  • 2 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Jussi-Matti Kallio, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Students use of time and load

  54 hours

• Career planning and internationalisation XX00CG83-3010 28.09.2020-30.04.2021  2 credits  (AGRO19B) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  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.

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Materials are told in Moodle-course

  Planned learning activities and teaching methods

  Mainly distance learning, some contact lessons.

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 12.10.2020

  • 2 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Jussi-Matti Kallio, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Students use of time and load

  54 hours

• Career planning and internationalisation XX00CG83-3019 24.08.2020-30.04.2021  2 credits  (MAGRO20) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  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.

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Materials are told in Moodle-course

  Planned learning activities and teaching methods

  Mainly distance learning, some contact lessons.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 14.09.2020

  • 2 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Jussi-Matti Kallio, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Students use of time and load

  54 hours

• Chemistry in food chain YE00BW49-3003 19.10.2020-18.12.2020  3 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
  Opettajan Moodlessa jakama materiaali. (not translated)

  Planned learning activities and teaching methods

  Lectures and exercises

  Assessment methods and criteria

  Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 30.10.2020

  • 3 credits

  Group(s)

  • AGRO20B
  • AGRO20A

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  3 x 27 h opiskelijan työtä, josta 28 h luentoja ja harjoituksia,
  loppu itsenäistä opiskelua (not translated)

• Chemistry in food chain YE00BI34-3016 24.08.2020-25.10.2020  3 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
  Other material shared by a teacher

  Planned learning activities and teaching methods

  lectures, exercises, group work

  Assessment methods and criteria

  Arviointi 1-5
  Tehtävät, työraportti ja tentti (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 25.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Theory classes, exercises and exam

  Exam schedule

  The exam will be on the last week of the course.

  Students use of time and load

  3 x 27 h total work, incl. 28 h classroom teaching or laboratory work

• Chemistry in food chain YE00BI34-3017 24.08.2020-31.12.2020  3 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
  Other material shared by a teacher

  Planned learning activities and teaching methods

  lectures, exercises, group work

  Assessment methods and criteria

  Arviointi 1-5
  Tehtävät, työraportti ja tentti (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Theory classes, exercises and exam

  Exam schedule

  The exam will be on the last week of the course.

  Students use of time and load

  3 x 27 h total work, incl. 28 h classroom teaching or laboratory work

• Chemistry in food chain YE00BW49-3005 07.09.2020-18.12.2020  3 credits  (MAGRO20) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
  Opettajan Moodlessa jakama materiaali. (not translated)

  Planned learning activities and teaching methods

  Lectures and exercises

  Assessment methods and criteria

  Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 15.09.2020

  • 3 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  3 x 27 h opiskelijan työtä, josta 18 h luentoja ja harjoituksia,
  loppu itsenäistä opiskelua (not translated)

• Chemistry in food chain YE00BI34-3018 04.01.2021-31.03.2021  3 credits  (MBIELI21, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
  Other material shared by a teacher

  Planned learning activities and teaching methods

  lectures, exercises

  Assessment methods and criteria

  Arviointi 1-5
  Tehtävät, työraportti ja tentti (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.03.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  1) Aktiivinen osallistuminen tunnille + tehtävät + lopputentti tai
  2) Tentti (laajempi kuin vaihtoehdon 1 lopputentti) (not translated)

  Exam schedule

  The exam will be in Moodle

  Students use of time and load

  3 x 27 h total work, incl. 18 h classroom teaching or laboratory work

• Communication Skills YPO3A3-3128 24.08.2020-18.12.2020  3 credits  (AGRO20A) +-
  Learning outcomes of the course

  Students are able to
  - act appropriately in different presentation and group communication situations
  - analyse and assess communication skills as part of professional development
  - apply and follow the SeAMK instructions for written work

  Prerequisites and co-requisites

  No prerequisites.
  Recommended optional programme components
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - analysis of communication styles
  - presentation skills and interaction
  - group communication skills (discussions, negotiations, meetings)
  - writing formal texts
  - SeAMK instructions for written work

  Assessment criteria

  Satisfactory

  - Satisfactory (2-1):
  The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

  Good

  - Good (4-3)
  The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognize the culturally-bound character of communication to some extent. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

  Excellent

  - Excellent (5)
  The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognize the culture-bound character of communication. The text is logical, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Opettajan ilmoittama materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus, verkko-opetus soveltuvin osin - Kirjalliset ja suulliset oppimistehtävät yksin ja ryhmässä - Kielioppitentti. Tarvittaessa tentti myös muista osioista. - (not translated)

  Assessment methods and criteria

  Arvioinnin perusteena kirjalliset ja suulliset oppimistehtävät, itsearviointi ja vertaisarviointi. Tentti / tentit.
  
  Arviointikriteerit
  Tyydyttävä
  - Tyydyttävä (2-1):
  Opiskelija osaa viestiä lähettäjälähtöisesti: hän ei osaa ottaa tavoitetta, vastaanottajaa tai tilannetta huomioon riittävästi. Tekstin rakenne on hajanainen ja epälooginen ja argumentointi on yksipuolista ja niukkaa. Havainnollistaminen on suppeaa ja epätarkoituksenmukaista. Opiskelija osaa arvioida omaa viestintäänsä vain viestin lähettäjän näkökulmasta.
  Hyvä
  - Hyvä (4-3):
  Opiskelija osaa viestinnässään ottaa osittain huomioon tavoitteen, tilanteen ja vastaanottajan. Osaa ylläpitää viestinnän vuorovaikutusta. Tunnistaa jossain määrin viestinnän kulttuurisidonnaisen luonteen. Tekstin rakenne on pääosin selkeää ja johdonmukaista ja argumen-tointi on monipuolista ja uskottavaa. Havainnollistaminen on tarkoituksenmukaista. Opiskelija osaa arvioida omaa viestintäänsä joiltakin osin ja osittain realistisesti.
  Kiitettävä
  - Kiitettävä (5):
  Opiskelija osaa viestinnässään ottaa erinomaisesti ja vakuuttavasti huomioon tavoitteen, tilanteen ja vastaanottajan, hän osaa toimia vastuullisesti ja sovittujen toimintatapojen mukaisesti. Viestinnän vuorovaikutus on erittäin taitavaa. Osaa tunnistaa viestinnän kulttuurisidonnaisen luonteen. Tekstin rakenne noudattaa tekstilajille ominaista rakennetta, teksti on loogista, selkeää ja sidosteista ja argumentointi on monipuolista ja eri näkökulmia huomioon ottavaa ja vakuuttavaa. Havainnollistaminen on tarkoituksenmukaista, tehokasta ja harkittua. Opiskelija osaa arvioida omaa viestintäänsä monipuolisesti ja realistisesti tavoitteen, tarkoituksen, vastaanottajan ja oman ammattialansa kannalta. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 3 credits

  Group(s)

  • AGRO20A

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - Viestintätyylin analysointi
  - Esiintymistaito ja vuorovaikutus (palvelutilanteissa)
  - Ryhmäviestintätaito (keskustelutaito, palautteen antaminen ja vastaanottaminen, toimintatavat, kokoustekniikka, asiakirjastandardi, pöytäkirjat, muistiot)
  - Kirjallisten töiden raportointiohjeet (lähdeviittaustekniikka, referointi, kielenhuolto, mallipohja, Urkund) (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Communication Skills YPO3A3-3129 24.08.2020-18.12.2020  3 credits  (AGRO20B) +-
  Learning outcomes of the course

  Students are able to
  - act appropriately in different presentation and group communication situations
  - analyse and assess communication skills as part of professional development
  - apply and follow the SeAMK instructions for written work

  Prerequisites and co-requisites

  No prerequisites.
  Recommended optional programme components
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - analysis of communication styles
  - presentation skills and interaction
  - group communication skills (discussions, negotiations, meetings)
  - writing formal texts
  - SeAMK instructions for written work

  Assessment criteria

  Satisfactory

  - Satisfactory (2-1):
  The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

  Good

  - Good (4-3)
  The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognize the culturally-bound character of communication to some extent. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

  Excellent

  - Excellent (5)
  The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognize the culture-bound character of communication. The text is logical, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Opettajan ilmoittama materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus, verkko-opetus soveltuvin osin - Kirjalliset ja suulliset oppimistehtävät yksin ja ryhmässä - Kielioppitentti. Tarvittaessa tentti myös muista osioista. - (not translated)

  Assessment methods and criteria

  Arvioinnin perusteena kirjalliset ja suulliset oppimistehtävät, itsearviointi ja vertaisarviointi. Tentti / tentit.
  
  Arviointikriteerit
  Tyydyttävä
  - Tyydyttävä (2-1):
  Opiskelija osaa viestiä lähettäjälähtöisesti: hän ei osaa ottaa tavoitetta, vastaanottajaa tai tilannetta huomioon riittävästi. Tekstin rakenne on hajanainen ja epälooginen ja argumentointi on yksipuolista ja niukkaa. Havainnollistaminen on suppeaa ja epätarkoituksenmukaista. Opiskelija osaa arvioida omaa viestintäänsä vain viestin lähettäjän näkökulmasta.
  Hyvä
  - Hyvä (4-3):
  Opiskelija osaa viestinnässään ottaa osittain huomioon tavoitteen, tilanteen ja vastaanottajan. Osaa ylläpitää viestinnän vuorovaikutusta. Tunnistaa jossain määrin viestinnän kulttuurisidonnaisen luonteen. Tekstin rakenne on pääosin selkeää ja johdonmukaista ja argumen-tointi on monipuolista ja uskottavaa. Havainnollistaminen on tarkoituksenmukaista. Opiskelija osaa arvioida omaa viestintäänsä joiltakin osin ja osittain realistisesti.
  Kiitettävä
  - Kiitettävä (5):
  Opiskelija osaa viestinnässään ottaa erinomaisesti ja vakuuttavasti huomioon tavoitteen, tilanteen ja vastaanottajan, hän osaa toimia vastuullisesti ja sovittujen toimintatapojen mukaisesti. Viestinnän vuorovaikutus on erittäin taitavaa. Osaa tunnistaa viestinnän kulttuurisidonnaisen luonteen. Tekstin rakenne noudattaa tekstilajille ominaista rakennetta, teksti on loogista, selkeää ja sidosteista ja argumentointi on monipuolista ja eri näkökulmia huomioon ottavaa ja vakuuttavaa. Havainnollistaminen on tarkoituksenmukaista, tehokasta ja harkittua. Opiskelija osaa arvioida omaa viestintäänsä monipuolisesti ja realistisesti tavoitteen, tarkoituksen, vastaanottajan ja oman ammattialansa kannalta. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 3 credits

  Group(s)

  • AGRO20B

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - Viestintätyylin analysointi
  - Esiintymistaito ja vuorovaikutus (palvelutilanteissa)
  - Ryhmäviestintätaito (keskustelutaito, palautteen antaminen ja vastaanottaminen, toimintatavat, kokoustekniikka, asiakirjastandardi, pöytäkirjat, muistiot)
  - Kirjallisten töiden raportointiohjeet (lähdeviittaustekniikka, referointi, kielenhuolto, mallipohja, Urkund) (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Communication Skills YPO3A3-3143 11.01.2021-30.04.2021  3 credits  (MAGRO21) +-
  Learning outcomes of the course

  Students are able to
  - act appropriately in different presentation and group communication situations
  - analyse and assess communication skills as part of professional development
  - apply and follow the SeAMK instructions for written work

  Prerequisites and co-requisites

  No prerequisites.
  Recommended optional programme components
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - analysis of communication styles
  - presentation skills and interaction
  - group communication skills (discussions, negotiations, meetings)
  - writing formal texts
  - SeAMK instructions for written work

  Assessment criteria

  Satisfactory

  - Satisfactory (2-1):
  The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

  Good

  - Good (4-3)
  The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognize the culturally-bound character of communication to some extent. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

  Excellent

  - Excellent (5)
  The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognize the culture-bound character of communication. The text is logical, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Opettajan ilmoittama materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus, verkko-opetus soveltuvin osin - Kirjalliset ja suulliset oppimistehtävät yksin ja ryhmässä - Kielioppitentti. Tarvittaessa tentti myös muista osioista. -
  Kurssi suoritetaan flipped learning -menetelmällä, eli verkossa itsenäisesti tehtävä osuus on laajempi (not translated)

  Assessment methods and criteria

  Arvioinnin perusteena kirjalliset ja suulliset oppimistehtävät, itsearviointi ja vertaisarviointi. Tentti / tentit.
  
  Arviointikriteerit
  Tyydyttävä
  - Tyydyttävä (2-1):
  Opiskelija osaa viestiä lähettäjälähtöisesti: hän ei osaa ottaa tavoitetta, vastaanottajaa tai tilannetta huomioon riittävästi. Tekstin rakenne on hajanainen ja epälooginen ja argumentointi on yksipuolista ja niukkaa. Havainnollistaminen on suppeaa ja epätarkoituksenmukaista. Opiskelija osaa arvioida omaa viestintäänsä vain viestin lähettäjän näkökulmasta.
  Hyvä
  - Hyvä (4-3):
  Opiskelija osaa viestinnässään ottaa osittain huomioon tavoitteen, tilanteen ja vastaanottajan. Osaa ylläpitää viestinnän vuorovaikutusta. Tunnistaa jossain määrin viestinnän kulttuurisidonnaisen luonteen. Tekstin rakenne on pääosin selkeää ja johdonmukaista ja argumen-tointi on monipuolista ja uskottavaa. Havainnollistaminen on tarkoituksenmukaista. Opiskelija osaa arvioida omaa viestintäänsä joiltakin osin ja osittain realistisesti.
  Kiitettävä
  - Kiitettävä (5):
  Opiskelija osaa viestinnässään ottaa erinomaisesti ja vakuuttavasti huomioon tavoitteen, tilanteen ja vastaanottajan, hän osaa toimia vastuullisesti ja sovittujen toimintatapojen mukaisesti. Viestinnän vuorovaikutus on erittäin taitavaa. Osaa tunnistaa viestinnän kulttuurisidonnaisen luonteen. Tekstin rakenne noudattaa tekstilajille ominaista rakennetta, teksti on loogista, selkeää ja sidosteista ja argumentointi on monipuolista ja eri näkökulmia huomioon ottavaa ja vakuuttavaa. Havainnollistaminen on tarkoituksenmukaista, tehokasta ja harkittua. Opiskelija osaa arvioida omaa viestintäänsä monipuolisesti ja realistisesti tavoitteen, tarkoituksen, vastaanottajan ja oman ammattialansa kannalta. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MAGRO21

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - Viestintätyylin analysointi
  - Esiintymistaito ja vuorovaikutus (palvelutilanteissa)
  - Ryhmäviestintätaito (keskustelutaito, palautteen antaminen ja vastaanottaminen, toimintatavat, kokoustekniikka, asiakirjastandardi, pöytäkirjat, muistiot)
  - Kirjallisten töiden raportointiohjeet (lähdeviittaustekniikka, referointi, kielenhuolto, mallipohja, Urkund) (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Crop Production Planning and Management 9A00BT31-3001 31.08.2020-18.12.2020  10 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  The studies ingreases students skills making different plant production plans. Student will be familiar with the categorisation of plant diseases and pests as well as the factors influencing the development/growth and life cycle of them. Students will be competent in identifying plant diseases and pests and chosing an appropriate plant protection method.
  
  Students will be familiar with the impact the climate in Finland has on the need to drain soils and irrigate crops. They will also be familiar with various drainage and irrigation methods and their use. Student can make nutrien balance calculations. They can also utilise related research outcomes.

  Prerequisites and co-requisites

  Basics of professional studies

  Course contents

  Drainage and irrigation methods.
  Diseases and pests of plants and their control methods.
  Nutrient balance and their analysis. Grassland production. Cropp production planning and and fertilisation programmes

  Assessment criteria

  Satisfactory

  . The student knows drainage and irrigation methods and can make crop protection plans and cultivation and production plans if he is guided. The student will find means which can be used to improve the nutrient balance and crop production of the farm.

  Good

  The student knows the importance of drainage and irrigation and can make a cultivation plan, and crop protection plan and calculate the field balance sheets of the farm. The student explains how different factors affect the balance sheets of the state and to the making of the cultivation plan. The student analyses and interprets the cultivation of the farm and the factors which affect it.

  Excellent

  . The student justifies the importance of drainage and irrigation and can make a cultivation plan, crop protection plan and calculate the field balance sheets of the farm. The student thinks and justifies factors which affect the balance sheets and cultivation plan. The student analyses the cultivation of the state and presents the concrete developing measures of the state

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Päiväopiskelijat: Kontaktiopetus 45 %, oppimistehtävät 40 %, tentti 15 %.
  Monimuoto-opiskelijat: Kontaktiopetus 20 %, etäopiskelu 25 %, oppimistehtävät 40 %, tentti 15 %. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 10 credits

  Group(s)

  • AGRO18B
  • MAGRO18

  Teacher(s)

  Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Päiväopiskelijat: Kontaktiopetus 120h, oppimistehtävät 110h, tentti 40h.
  Monimuoto-opiskelijat: Kontaktiopetus 50h, etäopiskelu 70h, oppimistehtävät 110h, tentti 40h (not translated)

• Domestic animal nutrition and production biology 9A00BX01-3001 11.01.2021-23.04.2021  5 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  The students deepen their competences in biology, nutrition and metabolism of farm animals. They are able to apply this information to improve production, health and welfare.

  Prerequisites and co-requisites

  Common studies on animal husbundry

  Course contents

  Nutritional chemistry, nutritional physiology and microbiology, secondary metabolism and precursors of animal products, ethological theories and examples in farm animals, immunology and maintaining of health

  Assessment criteria

  Satisfactory

  The students can recognize and define biological concepts and are able to give examples on significance and applications of these, regarding animal feeding, production and welfare

  Good

  The students can explain the significance of these concepts and are able to describe applications of the theory for practical situations. They can compare biological characteristics of different animals.

  Excellent

  The students can validate the significance of the bilogical phenomena in different animals. They are able to evaluate their competence as well as enlarge and deepen it by independent acquisition of information and applying the results for practical examples.

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 23.04.2021

  Enrollment date

  16.11.2020 - 31.12.2020

  • 5 credits

  Group(s)

  • AGRO18B
  • MAGRO18

  Teacher(s)

  Samu Palander

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

• English YE00BW43-3003 01.11.2020-30.04.2021  5 credits  (AGRO20A) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk
  
  Field specific learning outcomes (2 cr)
  Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Common contents (3 cr):
  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts
  
  Field specific contents (2 cr)
  Terminology of the field
  Professions and duties
  Service situations
  Field specific texts
  Oral field related conversations and presentations

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  80% Face-to-face, 20% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes and independent virtual studies (Moodle), oral and written exercises

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  01.11.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20A

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance requirement 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written qualification test (OT)
  Exchange period abroad

  Exam schedule

  Level test at the beginning of the course, oral and written tests

  Students use of time and load

  Ca 40 h contact classes and independent virtual studies (Moodle)

• English YE00BW43-3004 02.11.2020-29.04.2021  5 credits  (AGRO20B) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk
  
  Field specific learning outcomes (2 cr)
  Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Common contents (3 cr):
  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts
  
  Field specific contents (2 cr)
  Terminology of the field
  Professions and duties
  Service situations
  Field specific texts
  Oral field related conversations and presentations

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  80% Face-to-face, 20% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes and independent virtual studies (Moodle), oral and written exercises

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  02.11.2020 - 29.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20B

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance requirement 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written qualification test (OT)
  Exchange period abroad

  Exam schedule

  Level test at the beginning of the course, oral and written tests

  Students use of time and load

  Ca 40 h contact classes and independent virtual studies (Moodle)

• English YE00BW43-3005 25.01.2021-30.04.2021  5 credits  (MAGRO20) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk
  
  Field specific learning outcomes (2 cr)
  Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Common contents (3 cr):
  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts
  
  Field specific contents (2 cr)
  Terminology of the field
  Professions and duties
  Service situations
  Field specific texts
  Oral field related conversations and presentations

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  25.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 31.01.2021

  • 5 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Farm management and production economics 9A00BT28-3001 31.08.2020-30.04.2021  10 credits  (AGRO18A) +-
  Learning outcomes of the course

  Students will be familiar with the farm management and production economics. They will be competent in obtaining new information from academic publications, for example, and utilizing that information to solve problems in plant production and animal husbandry. Students will understand the hypotheses behind the research and consider them when utilizing the results of the research.

  Prerequisites and co-requisites

  Basics to agribusiness

  Course contents

  ? Theory and the real world
  ? Economic principles and optimization
  ? Acquiring and organizing management information
  ? Resource management
  o Land control and use
  o Human resource management
  o Machinery management

  Assessment criteria

  Satisfactory

  Students are able to study the basics of the period.

  Good

  Students are able to course things well.

  Excellent

  Students are able to course things well and knows how to apply them in practice.

  ---

  Name of lecturer(s)

  Matti Ryhänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2016. Farm Management. McGraw-Hill. pages 121-172. Ryhänen & Sipiläinen (2018). Maatalousyrityksen johtaminen ja toiminnan kehittäminen. Ryhänen ja Laitila (toim.) 2012. Yhteistyö ja resurssit maitotiloilla : verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisuja B 59. Material made and given by teacher

  Planned learning activities and teaching methods

  Lessons, writing esseys, presentations, distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 10 credits

  Group(s)

  • AGRO18A

  Seats

  0 - 25

  Teacher(s)

  Jyrki Rajakorpi, Matti Ryhänen

  Further information for students

  Opetusresurssien mahdollistamissa rajoissa otetaan opiskelijoita opintojaksolle.
  Tarvittaessa valinta opintojaksoille tehdään opintomenestyksen mukaisessa järjestyksessä.
  Opintomenestys määritetään seuraavien opintojaksojen keskiarvon perusteella:
  - Maatalouden yritystalouden perusteet
  - Maatilayrityksen verotus
  - Maatalouspolitiikka
  
  Lisäksi edellytetään, että agrologi (AMK) kaikille yhteisissä ammattiopinnoissa on edetty opetussuunnitelman mukaisesti. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  During the course students visit at different farms. Students interview farm entrepreneurs how they manage their farms and how they seek to improve the profitability of their farms. Farm entrepreneurs tell about their solutions and ways of action.

  Exam schedule

  Three examination possibilities during year.

  Students use of time and load

  About 75 hours of theory teaching as class working and about 190 hours of independent learning.

• Farm planning 9A00BT29-3001 05.10.2020-30.04.2021  10 credits  (AGRO18A) +-
  Learning outcomes of the course

  Students will learn a systematic procedure for developing a high-quality whole-farm plan. Students will also understand the policies behind EU funding and how changes in the operating environment affect the whole-farm plan and the choices a farmer or rancher makes.

  Prerequisites and co-requisites

  Introduction to agribusiness, Agricultural production economics, Management and decision making

  Course contents

  - Whole-farm planning
  - Planning procedure
  - Examining the aims and possibilities for production
  - Identifying technical coefficients and prices
  - Estimating gross margins
  - Choosing the enterprise combination
  - Sensitivity analysis
  - Result, profitability and solidity calculations and interpretation

  Further information

  10 credits in RDI

  ---

  Name of lecturer(s)

  Matti Ryhänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2016. Farm Management. McGraw-Hill (soveltuvin osin). Olson 2004. Farm Management: Principles and Strategies. Blackwell Publishing Company. Iowa State Press. (soveltuvin osin). Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 59. s. 91-151. Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31: 1-178. Ryhänen & Sipiläinen (toim.) 2018. Maatalousyrityksen johtaminen ja tuotannon suunnittelu.

  Planned learning activities and teaching methods

  Lessons, team working, collaborative learning.

  Language of instruction

  Tuition in Finnish

  Timing

  05.10.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 10 credits

  Group(s)

  • AGRO18A

  Seats

  0 - 25

  Teacher(s)

  Matti Ryhänen

  Further information for students

  Opetusresurssien mahdollistamissa rajoissa otetaan opiskelijoita opintojaksolle.
  Tarvittaessa valinta opintojaksoille tehdään opintomenestyksen mukaisessa järjestyksessä.
  Opintomenestys määritetään seuraavien opintojaksojen keskiarvon perusteella:
  - Maatalouden yritystalouden perusteet
  - Maatilayrityksen verotus
  - Maatalouspolitiikka
  
  Lisäksi edellytetään, että maatalousyrityksen johtaminen ja tuotantoekonomia opintojaksoilla on edetty opetussuunnitelman mukaisesti. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  10 credits

  Evaluation scale

  1-5

  Work placement(s)

  The whole-farm planning is made to actual farm firms. The students act in the active interaction with the farmers. The teacher supports the students in this work. The students draw up a written report to the farmers.

  Students use of time and load

  About 120 hours of class working and about 150 hours of independent learning.

• Farming practice part 1 MA00BX33-3005 01.01.2021-31.07.2021  16 credits  (MAGRO21) +-
  Learning outcomes of the course

  The purpose of practical training is to provide students with the opportunity to acquire practical foundation for furthering their knowledge and skills needed to complete their UAS degree. Upon completion of the practical training, students will be competent in working on an ordinary family farm using effective, safe and ecological working methods. They will also possess skills in planning and management. The purpose of the practical training book and completion of calculations is to teach students about production and production control on a farm and to provide them with skills needed to plan production and finances.

  Prerequisites and co-requisites

  Skill to drive tractor, test passed.

  Course contents

  Working at farm.

  Further information

  Päiväopiskelijoiden harjoittelu jakaantuu seuraavasti: ensimmäisen opintovuoden maaliskuussa yksi viikko ja touko-syyskuun välillä loput. Yhteistuntimäärä 720 h
  Monimuoto-opiskelijoiden harjoitteluajat henkilökohtaisen opintosuunnitelman mukaan. (not translated)

  ---

  Name of lecturer(s)

  Jussi-Matti Kallio

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Maatilaharjoittelu ulkopuolisilla sopimusmaatiloilla. (not translated)

  Assessment methods and criteria

  Harjoittelusta saadaan maatilan arvostelu + harjoitteluvalvojan arvostelu raportoinnista.
  Harjoitteluilmoitus harjoittelusta Suomessa oltava toimitettuna harjoitteluvalvoja Jussi-Matti Kalliolle viimeistään viikolla 4 kuluvaa vuotta. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Enrollment date

  19.02.2021 - 30.04.2021

  • 16 credits

  Group(s)

  • MAGRO21

  Teacher(s)

  Jussi-Matti Kallio

  Further information for students

  Mikäli harjoitteluilmoitusta ei ole toimitettu harjoitteluvalvojalle Suomessa tapahtuvasta harjoittelusta viimeistään viikolla 4 kuluvaa vuotta, siirtyy harjoittelumahdollisuus eteenpäin. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

  Students use of time and load

  Ajalla 1.5 - 30.9 vuosittain 720h + 80h = 800h tai opiskelijan henkilökohtaisen opetussuunnitelman mukaan. (not translated)

• Farming practice part 1 MA00BX33-3004 24.08.2020-31.12.2021  16 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  The purpose of practical training is to provide students with the opportunity to acquire practical foundation for furthering their knowledge and skills needed to complete their UAS degree. Upon completion of the practical training, students will be competent in working on an ordinary family farm using effective, safe and ecological working methods. They will also possess skills in planning and management. The purpose of the practical training book and completion of calculations is to teach students about production and production control on a farm and to provide them with skills needed to plan production and finances.

  Prerequisites and co-requisites

  Skill to drive tractor, test passed.

  Course contents

  Working at farm.

  Further information

  Päiväopiskelijoiden harjoittelu jakaantuu seuraavasti: ensimmäisen opintovuoden maaliskuussa yksi viikko ja touko-syyskuun välillä loput. Yhteistuntimäärä 720 h
  Monimuoto-opiskelijoiden harjoitteluajat henkilökohtaisen opintosuunnitelman mukaan. (not translated)

  ---

  Name of lecturer(s)

  Jussi-Matti Kallio

  Mode of delivery

  94% Face-to-face, 6% Distance learning

  Planned learning activities and teaching methods

  Maatilaharjoittelu ulkopuolisilla sopimusmaatiloilla. (not translated)

  Assessment methods and criteria

  Harjoittelusta saadaan maatilan arvostelu + harjoitteluvalvojan arvostelu raportoinnista.
  Harjoitteluilmoitus harjoittelusta Suomessa oltava toimitettuna harjoitteluvalvoja Jussi-Matti Kalliolle viimeistään viikolla 4 kuluvaa vuotta. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 16 credits

  Group(s)

  • AGRO20B
  • AGRO20A

  Teacher(s)

  Jussi-Matti Kallio

  Further information for students

  Mikäli harjoitteluilmoitusta ei ole toimitettu harjoitteluvalvojalle Suomessa tapahtuvasta harjoittelusta viimeistään viikolla 4 kuluvaa vuotta, siirtyy harjoittelumahdollisuus eteenpäin. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  Ajalla 1.5 - 30.9 vuosittain 720h + 80h = 800h tai opiskelijan henkilökohtaisen opetussuunnitelman mukaan. (not translated)

• Farming practice part 2 MA00BX35-3001 01.08.2020-31.07.2021  14 credits  (MAGRO20) +-
  Learning outcomes of the course

  The purpose of practical training is to provide students with the opportunity to acquire practical foundation for furthering their knowledge and skills needed to complete their UAS degree. Upon completion of the practical training, students will be competent in working on an ordinary family farm using effective, safe and ecological working methods. They will also possess skills in planning and management. The purpose of the practical training book and completion of calculations is to teach students about production and production control on a farm and to provide them with skills needed to plan production and finances.

  Course contents

  Working at farm and study reports

  ---

  Mode of delivery

  93% Face-to-face, 7% Distance learning

  Planned learning activities and teaching methods

  Farm practice in SeAMK contract farms.

  Assessment methods and criteria

  Farm give their own comment + parctice supervisor check personal raport.

  Language of instruction

  Tuition in Finnish

  Timing

  01.08.2020 - 31.07.2021

  Enrollment date

  16.04.2020 - 30.09.2020

  • 14 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Jussi-Matti Kallio

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  R&D proportion

  1 credits

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Previous working experience and ownership of own farm.

  Students use of time and load

  In every year 1.5 - 30.9 students goes to farm practice, 720h + 80h = 800h or with personal curriculum.

  Assessment criteria

  Approved / Failed

  Approved: Student has reported practical training.
  Fail: Student has not done raport in all parts.

• Farming practice part 2 MA00BX35-3002 01.08.2020-31.12.2020  14 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  The purpose of practical training is to provide students with the opportunity to acquire practical foundation for furthering their knowledge and skills needed to complete their UAS degree. Upon completion of the practical training, students will be competent in working on an ordinary family farm using effective, safe and ecological working methods. They will also possess skills in planning and management. The purpose of the practical training book and completion of calculations is to teach students about production and production control on a farm and to provide them with skills needed to plan production and finances.

  Course contents

  Working at farm and study reports

  ---

  Name of lecturer(s)

  Jussi-Matti Kallio

  Mode of delivery

  93% Face-to-face, 7% Distance learning

  Planned learning activities and teaching methods

  Farm practice in SeAMK contract farms.

  Assessment methods and criteria

  Farm give their own comment + parctice supervisor check personal raport.

  Language of instruction

  Tuition in Finnish

  Timing

  01.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 12.10.2020

  • 14 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Jussi-Matti Kallio

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Previous working experience and ownership of own farm.

  Students use of time and load

  In every year 1.5 - 30.9 students goes to farm practice, 720h + 80h = 800h or with personal curriculum.

  Assessment criteria

  Approved / Failed

  Approved: Student has reported practical training.
  Fail: Student has not done raport in all parts.

• Field Crop Production 9A00BW65-3001 04.01.2021-30.04.2021  10 credits  (AGRO19A) +-
  Learning outcomes of the course

  The student is aware of the main stages of the development of arable crops and the cultivation techniques and knows the factors affecting the quality and quantity of the crop. They are able to describe the machinery and equipment used in cereal seeding, harvesting and processing, and are able to explain the key design factors. They know how to prepare a cultivation plan. They are able to make the most important quality analyzes and know the importance of different quality factors. Students are able to classify weeds into different groups and know the most common plant diseases and pests. The student is able to summarize the methods used for herbicide control and know the technology used in the work and its impact. They are able to plan the economic and environmental aspects of the control work.

  Prerequisites and co-requisites

  Basic knowledge of plant production

  Course contents

  Basics of crop yield and grain development; arable crop cultivation techniques, the most important grain quality analyzes; compilation of a cultivation plan on a computer; machines for harvesting and processing cereals.
  Classification and properties of weeds; non-chemical methods for controlling weeds; herbicides and their use; plant growth regulators; plant protection technology; environmental and health effects of plant protection products; plant protection plan; identification of major diseases and pests

  Assessment criteria

  Satisfactory

  The student knows the main arable crops in the development stages, cultivation techniques, crop quality and quantity factors. He is aware of the machines of arable crop harvesting and processing. He knows the principles of cropping plan and the most important quality analyzes.

  Good

  Students are able to compare the main arable crops in the developing stages, farming techniques and crop quality and quantity factors. He knows the machinery using the main arable crop harvesting and processing. He can do the cropping plan and the most important quality analyzes.

  Excellent

  The student is able to evaluate the major arable crop development stages and farming techniques affect crop quality and quantity. They are able to choose the most appropriate crop harvesting and processing of the necessary machining. He is able to make the cropping plan independently, as well as plan for the most important quality analyzes.

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Recommended or required reading

  http://www.vyr.fi/fin/in-english
  Jones, J. Benton. 2003. Agronomic handbook : management of crops, soils and teir fertility

  Planned learning activities and teaching methods

  Lectures (30%), exercises ( 25 % ), approved assignment (20 %), approved exam (25 %).

  Assessment methods and criteria

  Active participation in lectures
  - Active participation in practice sessions
  - Approved assignment
  - Exam

  Language of instruction

  English

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 10 credits

  Group(s)

  • AGRO19A

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)
  • Pienryhmä 3 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Anna Tall, Merja Kyntäjä, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Totally 270 h, lectures 90 h, practise sessions 70 h, autonomous studies 50 h, exam 70 h

• Field Crop Production 9A00BW65-3002 04.01.2021-30.04.2021  10 credits  (AGRO19B) +-
  Learning outcomes of the course

  The student is aware of the main stages of the development of arable crops and the cultivation techniques and knows the factors affecting the quality and quantity of the crop. They are able to describe the machinery and equipment used in cereal seeding, harvesting and processing, and are able to explain the key design factors. They know how to prepare a cultivation plan. They are able to make the most important quality analyzes and know the importance of different quality factors. Students are able to classify weeds into different groups and know the most common plant diseases and pests. The student is able to summarize the methods used for herbicide control and know the technology used in the work and its impact. They are able to plan the economic and environmental aspects of the control work.

  Prerequisites and co-requisites

  Basic knowledge of plant production

  Course contents

  Basics of crop yield and grain development; arable crop cultivation techniques, the most important grain quality analyzes; compilation of a cultivation plan on a computer; machines for harvesting and processing cereals.
  Classification and properties of weeds; non-chemical methods for controlling weeds; herbicides and their use; plant growth regulators; plant protection technology; environmental and health effects of plant protection products; plant protection plan; identification of major diseases and pests

  Assessment criteria

  Satisfactory

  The student knows the main arable crops in the development stages, cultivation techniques, crop quality and quantity factors. He is aware of the machines of arable crop harvesting and processing. He knows the principles of cropping plan and the most important quality analyzes.

  Good

  Students are able to compare the main arable crops in the developing stages, farming techniques and crop quality and quantity factors. He knows the machinery using the main arable crop harvesting and processing. He can do the cropping plan and the most important quality analyzes.

  Excellent

  The student is able to evaluate the major arable crop development stages and farming techniques affect crop quality and quantity. They are able to choose the most appropriate crop harvesting and processing of the necessary machining. He is able to make the cropping plan independently, as well as plan for the most important quality analyzes.

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  http://www.vyr.fi/fin/in-english
  Jones, J. Benton. 2003. Agronomic handbook : management of crops, soils and teir fertility

  Planned learning activities and teaching methods

  Lectures (30%), exercises ( 25 % ), approved assignment (20 %), approved exam (25 %).

  Assessment methods and criteria

  Active participation in lectures
  - Active participation in practice sessions
  - Approved assignment
  - Exam

  Language of instruction

  English

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 10 credits

  Group(s)

  • AGRO19B

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)
  • Pienryhmä 3 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Anna Tall, Merja Kyntäjä, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Totally 270 h, lectures 90 h, practise sessions 70 h, autonomous studies 50 h, exam 70 h

• Field Crop Production 9A00BW65-3003 04.01.2021-30.04.2021  10 credits  (MAGRO20) +-
  Learning outcomes of the course

  The student is aware of the main stages of the development of arable crops and the cultivation techniques and knows the factors affecting the quality and quantity of the crop. They are able to describe the machinery and equipment used in cereal seeding, harvesting and processing, and are able to explain the key design factors. They know how to prepare a cultivation plan. They are able to make the most important quality analyzes and know the importance of different quality factors. Students are able to classify weeds into different groups and know the most common plant diseases and pests. The student is able to summarize the methods used for herbicide control and know the technology used in the work and its impact. They are able to plan the economic and environmental aspects of the control work.

  Prerequisites and co-requisites

  Basic knowledge of plant production

  Course contents

  Basics of crop yield and grain development; arable crop cultivation techniques, the most important grain quality analyzes; compilation of a cultivation plan on a computer; machines for harvesting and processing cereals.
  Classification and properties of weeds; non-chemical methods for controlling weeds; herbicides and their use; plant growth regulators; plant protection technology; environmental and health effects of plant protection products; plant protection plan; identification of major diseases and pests

  Assessment criteria

  Satisfactory

  The student knows the main arable crops in the development stages, cultivation techniques, crop quality and quantity factors. He is aware of the machines of arable crop harvesting and processing. He knows the principles of cropping plan and the most important quality analyzes.

  Good

  Students are able to compare the main arable crops in the developing stages, farming techniques and crop quality and quantity factors. He knows the machinery using the main arable crop harvesting and processing. He can do the cropping plan and the most important quality analyzes.

  Excellent

  The student is able to evaluate the major arable crop development stages and farming techniques affect crop quality and quantity. They are able to choose the most appropriate crop harvesting and processing of the necessary machining. He is able to make the cropping plan independently, as well as plan for the most important quality analyzes.

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  http://www.vyr.fi/fin/in-english
  Jones, J. Benton. 2003. Agronomic handbook : management of crops, soils and teir fertility

  Planned learning activities and teaching methods

  Lectures (25%), exercises ( 25 % ), approved assignment (25 %), approved exam (25 %).

  Assessment methods and criteria

  Active participation in lectures
  - Active participation in practice sessions
  - Approved assignment
  - Exam

  Language of instruction

  English

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 10 credits

  Group(s)

  • MAGRO20

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Anna Tall, Merja Kyntäjä, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Totally 270 h, lectures 70 h, practise sessions 70 h, autonomous studies 70 h, exam 70 h

• Fundamentals of Agricultural Technology KA01BMTP01-3013 07.09.2020-18.12.2020  5 credits  (MAGRO19) +-
  Learning outcomes of the course

  Students will acquire basic knowledge of the properties of motors, transmissions, axles, tyres, and hydraulics used in agricultural machines and will be able to weigh their properties and choose the right option in a given situation. Students will also learn about the basic properties and requirements of the electro technology of vehicles, control systems and the ergonomics of the cap.

  Course contents

  - Basic features of motors for tractors and machinery
  - Clutches
  - Transmissions
  - Tyres
  - Hydraulics
  - Basics of electroechnology for vehicles
  - Basics of control engineering systems on agricultural machinery

  Assessment criteria

  Satisfactory

  Students will be able to recognize the basic features of motors, tarnsmissions, axle systems and hydraulics used in agricultural tractors, machines and equipments. They recognize the basic features of electrical components, the controlling equipments and the requirements of cabin ergonomics. They get all assignments approved.

  Good

  Students will be able to analyse the basic features of motors, tarnsmissions, axle systems and hydraulics used in agricultural tractors, machines and equipments and they can give reasons for their choices. They recognize the basics of electrical components, the controlling equipments and the requirements of cabin ergonomics. Students have active role during lessons and visual instruction. They get all assignments approved.

  Excellent

  Students will be able to analyse the basic features of motors, tarnsmissions, axle systems and hydraulics used in agricultural tractors, machines and equipments and they can evaluate and give reasons for their choices. They recognize the basics of electrical components, the controlling equipments and the requirements of cabin ergonomics. Students are active and spontaneous during lessons and visual instruction. They show ability to diversetechonological thinking.

  ---

  Name of lecturer(s)

  Hannu Ylinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Bell, B. 2008. Farm Machinery (fifth edition)
  - Tiainen, R. (toim.) 2005. Maatilatalouden teknologia
  - Pointed booklets on the Energia-akatemia.fi web page
  - Material produced by the teacher

  Planned learning activities and teaching methods

  - Contact teaching (50 %)
  - Assignments and other independent study (50 %)

  Assessment methods and criteria

  - Active participation in the lessons 10 %
  - Completion of the assignments 90 %

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Hannu Ylinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  None

  Students use of time and load

  Will be announced at the beginning of the course

• Green Care Services and Entrepreneurship 9A00CN06-3001 19.10.2020-31.12.2020  5 credits +-
  Learning outcomes of the course

  - The student is able to name and analyze the key methods and activities in Green Care, and what are the nature’s effects on wellbeing in them
  - The student is able to take into consideration different kinds of Green Care clients, their needs and goals, and understands the relevance of guidance
  - The student is able to plan Green Care services or activities for business or organization, based on their own profession
  - The student is able to take into consideration the key requirements, operating conditions and quality criteria of Green Care activities and the possibilities of networking

  Prerequisites and co-requisites

  Green Care – wellbeing from nature 5cr (or comparable, e.g. Green Care Basics 5cr)

  Course contents

  - Green Care methods and services, special features and welfare effects
  - Green Care clients, goals and relevance of guidance
  - Planning Green Care service business
  - Quality, requirements and networks in Green Care

  Further information

  Kurssilla täydennät osaamistasi Green Care -toiminnasta ja sen toteuttamisesta omaan toimialaasi pohjautuen. Kurssilla opit Green Care -menetelmistä ja -toimintamuodoista ja niiden hyvinvointivaikutuksista sekä LuontoHoivan ja LuontoVoiman erilaisista asiakkuuksista. Lisäksi perehdyt Green Care -toiminnan edellytyksiin sekä Green Care -palveluiden tuottamiseen.
  Verkkototeutus. Kurssin voi suorittaa myös osana SeAMKin 10 op Monialainen Green Care” -kokonaisuutta.
  Aikaisempina opintoina suositellaan: Green Care -toiminta ja luonnon hyvinvointivaikutukset 5op (tai vastaava, esim. Green Care Perusteet 5op) (not translated)

  ---

  Name of lecturer(s)

  Soila Huhtaluhta

  Mode of delivery

  Distance learning

  Recommended or required reading

  To be told during course

  Planned learning activities and teaching methods

  distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  17.08.2020 - 09.09.2020

  • 5 credits

  Seats

  0 - 50

  Teacher(s)

  Soila Huhtaluhta

  Further information for students

  Kurssilla täydennät osaamistasi Green Care -toiminnasta ja sen toteuttamisesta omaan toimialaasi pohjautuen. Kurssilla opit Green Care -menetelmistä ja -toimintamuodoista ja niiden hyvinvointivaikutuksista sekä LuontoHoivan ja LuontoVoiman erilaisista asiakkuuksista. Lisäksi perehdyt Green Care -toiminnan edellytyksiin sekä Green Care -palveluiden tuottamiseen.
  
  Verkkototeutus. Kurssi on osa SeAMKin 10op ”Monialainen Green Care” -kokonaisuutta. Aiemmat opinnot: Green Care -toiminta ja luonnon hyvinvointivaikutukset 5op (tai vastaava, esim. Green Care Perusteet 5op)
  
  Lisätiedot: Soila Huhtaluhta, puh. 040 8680 604 (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Students use of time and load

  135 hours

• Green Care – Wellbeing from Nature 9A00CN05-3001 01.09.2020-18.10.2020  5 credits +-
  Learning outcomes of the course

  The student understands the relevance of nature to wellbeing of people, knows the basic theories and knows how to make good use of welfare effects of nature in their own actions. The student is able to evaluate their own relationship with nature, to respect different kinds of relationships with nature and support the strengthening of these in professional and goal-oriented way. The student understands the relevance of guidance in Green Care.
  
  The student knows the determining factors and quality criteria of Green Care activities, is able to analyze the special features of Green Care and distinguish it from other activities. The student is able to evaluate the meaning and effects of Green Care to the society and is familiar with the operational field of Green Care in Finland and in other key countries of the field.

  Course contents

  How nature affects us: welfare effects and relationship with nature, guidance in Green Care
  Green Care methods and activities: terms and concepts, operational environment, quality criteria

  Further information

  Kurssilla opit perusteet Green Care -toiminnasta ja siitä, miten luonto meihin vaikuttaa. Luonnon hyvinvointivaikutuksia tavoitteellisesti ja ammatillisesti hyödyntävä Green Care sopii täydentämään osaamista ja amk-opintoja eri aloilta, esimerkiksi osana luonnonvara-, sosiaali- ja terveys- tai liiketoiminta-alan tutkintoa, sekä avoimen AMK:n kautta työelämän tarpeisiin. Kurssi täyttää Green Care Finlandin laatumerkkien edellyttämän teoreettisen osaamisvaatimuksen.
  
  Kurssin voi suorittaa myös osana SeAMKin 10op ”Monialainen Green Care” -kokonaisuutta.”. Verkkototeutus. (not translated)

  ---

  Name of lecturer(s)

  Soila Huhtaluhta

  Mode of delivery

  Distance learning

  Recommended or required reading

  To be told during course

  Planned learning activities and teaching methods

  distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  01.09.2020 - 18.10.2020

  Enrollment date

  17.08.2020 - 28.08.2020

  • 5 credits

  Seats

  0 - 75

  Teacher(s)

  Soila Huhtaluhta

  Further information for students

  Kurssilla opit perusteet Green Care -toiminnasta ja siitä, miten luonto meihin vaikuttaa. Luonnon hyvinvointivaikutuksia tavoitteellisesti ja ammatillisesti hyödyntävä Green Care sopii täydentämään osaamista ja amk-opintoja eri aloilta, esimerkiksi osana luonnonvara-, sosiaali- ja terveys- tai liiketoiminta-alan tutkintoa, sekä avoimen AMK:n kautta työelämän tarpeisiin. Kurssi täyttää Green Care Finlandin laatumerkkien edellyttämän teoreettisen osaamisvaatimuksen.
  Kurssi on osa SeAMKin 10op ”Monialainen Green Care” -kokonaisuutta. Verkkototeutus.
  Tiedustelut: Soila Huhtaluhta, puh,040 8680 604 (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Students use of time and load

  135 hours

• Growth factors and plant growth 9A00BW61-3003 24.08.2020-18.12.2020  10 credits  (AGRO20A) +-
  Learning outcomes of the course

  The student is able to explain the main factors influencing, plant growth in soil, weather conditions and nutrients. The student can also describe basic atomic and physiological concepts of plants.
  The student is able to describe the factors related to the formation and composition of soil and its changes. The student is able to define the soil types and their properties, and is able to apply data in agricultural use.
  The student is able to explain basic meteorological concepts and is able to explain the factors influencing weather phenomena, especially in Finnish conditions. The student is able to assess the need for drying and irrigation required for arable farming and to present different drying and irrigation methods.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Course contents

  Plantmorphology; plant-based structures and their functions. Plant Anatomy; a plant cell and tissues. Plant Physiology; photosynthesis, water and plant nutrient.
  
  Soil formations and their formation, soil types and their properties, minerals and secondary minerals, soil organic matter- Growth factors as it relates to fertilization
  
  Weather observations, Climate zones and Finland's climate, Meso- and micro-climates, Weather services for farming, Drainage and irrigation methods. Fertilization and cultivation: Growth Factors, fertilizers, fertilization according to environmental support conditions, livestock manure and other organic fertilizers, principles and objectives of processing, machinery and equipment for fertilization and processing, and their dimensioning, interpretation of soil samples

  Assessment criteria

  Satisfactory

  Students are able to study the basics of the period. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Good

  Students are able to study course things well. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Excellent

  Students are able to course things well and knows how to apply them in practice.Students are able to study the basics of the period. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material in moodle and
  - Heinonen et al. (eds.). Maa, viljely ja ympäristö (appl. parts). WSOY.
  Biology:Part 1. Material in Moodle
  Pankakoski 1997. Puutarhurin kasvioppi or
  Fagerstedt ym. 2008. Kasvioppi, siemenestä satoon
  Drainage: Material in moodle and
  Heinonen (toim.) Maa, viljely ja ympäristö, Luku 3 Vesitalous WSOY
  Saavalainen (toim.) 1981. Salaojittajan käsikirja, osa 1a. Suomen olosuhteet kuivatusta silmällä pitäen. Salaojituksenkannatusyhdistys
  Elomaa ym. 1988. Sää ja maatalous. Maaseutukeskusten liitto.
  Pajula ja Triipponen (toim.) Selvitys Suomen kastelutilanteesta. Suomen ympäristö 629.
  Saatavuus: http://tiny.cc/t73ikx
  (tai Sadetusopas 1979 Maatalouskeskusten liitto.)
  Saatavuus: http://tiny.cc/n13ikx
  Pajula ja Järvenpää (toim.), 2007 Maankuivatuksen ja kastelun suunnittelu. Suomen ympäristökeskuksen raportteja 23/2007, 187 s. Julkaisu on saatavana vain verkkojulkaisuna.
  Saatavuus: https://helda.helsinki.fi/bitstream/handle/10138/39840/SYKEra_23_2007.pdf sequence=1
  Peltomaa 1999. Salaojien kunnossapito-opas (myös verkko-julkaisu), Salaojakeskus, Salaojituksen tukisäätiö ja Tekninen korkeakoulu.
  Saatavuus: http://tiny.cc/m93ikx
  Maan vesi ja ravinnetalous. Ojitus, kastelu ympäristö. (soveltuvin osin).
  Saatavuus: http://tiny.cc/6c4ikx

  Planned learning activities and teaching methods

  Lectures: 50 %, practicals 20 %, Assignments and independent study: 30 % which are associated with the course contents and information students have acquired on a given topic, practical problem-solving, and an exam.

  Assessment methods and criteria

  Exams, assignments and participation practical training
  Compulsory participation in practicals.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 10 credits

  Group(s)

  • AGRO20A

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Juha Tiainen, Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijaa kohden
  Kasvibiologia 81h: Luennot 36h, oppimistehtävät 24 h, itsenäinen opiskelu ja tentti 21 h
  Maatalousmeteorologia 27h: luennot 11h, oppimistehtävä 9h, tentti 7h
  Muokkaus ja pellon vesitalous 56 h: Luennot 24 h, oppimistehtävä 16 h, tentti 17 h
  Maaperä ja lannoitus 108h: 24h teoriaa ja 28h harjoitustöitä ja käytäntöä, oppimistehtäviä 32h, itsenäinen opiskelu ja tentti 28h. (not translated)

• Growth factors and plant growth 9A00BW61-3004 24.08.2020-18.12.2020  10 credits  (AGRO20B) +-
  Learning outcomes of the course

  The student is able to explain the main factors influencing, plant growth in soil, weather conditions and nutrients. The student can also describe basic atomic and physiological concepts of plants.
  The student is able to describe the factors related to the formation and composition of soil and its changes. The student is able to define the soil types and their properties, and is able to apply data in agricultural use.
  The student is able to explain basic meteorological concepts and is able to explain the factors influencing weather phenomena, especially in Finnish conditions. The student is able to assess the need for drying and irrigation required for arable farming and to present different drying and irrigation methods.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Course contents

  Plantmorphology; plant-based structures and their functions. Plant Anatomy; a plant cell and tissues. Plant Physiology; photosynthesis, water and plant nutrient.
  
  Soil formations and their formation, soil types and their properties, minerals and secondary minerals, soil organic matter- Growth factors as it relates to fertilization
  
  Weather observations, Climate zones and Finland's climate, Meso- and micro-climates, Weather services for farming, Drainage and irrigation methods. Fertilization and cultivation: Growth Factors, fertilizers, fertilization according to environmental support conditions, livestock manure and other organic fertilizers, principles and objectives of processing, machinery and equipment for fertilization and processing, and their dimensioning, interpretation of soil samples

  Assessment criteria

  Satisfactory

  Students are able to study the basics of the period. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Good

  Students are able to study course things well. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Excellent

  Students are able to course things well and knows how to apply them in practice.Students are able to study the basics of the period. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material in moodle and
  - Heinonen et al. (eds.). Maa, viljely ja ympäristö (appl. parts). WSOY.
  Biology:Part 1. Material in Moodle
  Pankakoski 1997. Puutarhurin kasvioppi or
  Fagerstedt ym. 2008. Kasvioppi, siemenestä satoon
  Drainage: Material in moodle and
  Heinonen (toim.) Maa, viljely ja ympäristö, Luku 3 Vesitalous WSOY
  Saavalainen (toim.) 1981. Salaojittajan käsikirja, osa 1a. Suomen olosuhteet kuivatusta silmällä pitäen. Salaojituksenkannatusyhdistys
  Elomaa ym. 1988. Sää ja maatalous. Maaseutukeskusten liitto.
  Pajula ja Triipponen (toim.) Selvitys Suomen kastelutilanteesta. Suomen ympäristö 629.
  Saatavuus: http://tiny.cc/t73ikx
  (tai Sadetusopas 1979 Maatalouskeskusten liitto.)
  Saatavuus: http://tiny.cc/n13ikx
  Pajula ja Järvenpää (toim.), 2007 Maankuivatuksen ja kastelun suunnittelu. Suomen ympäristökeskuksen raportteja 23/2007, 187 s. Julkaisu on saatavana vain verkkojulkaisuna.
  Saatavuus: https://helda.helsinki.fi/bitstream/handle/10138/39840/SYKEra_23_2007.pdf sequence=1
  Peltomaa 1999. Salaojien kunnossapito-opas (myös verkko-julkaisu), Salaojakeskus, Salaojituksen tukisäätiö ja Tekninen korkeakoulu.
  Saatavuus: http://tiny.cc/m93ikx
  Maan vesi ja ravinnetalous. Ojitus, kastelu ympäristö. (soveltuvin osin).
  Saatavuus: http://tiny.cc/6c4ikx

  Planned learning activities and teaching methods

  Luennot (sis. laboratoriotyöt ja peltohavainnot) 45 %, oppimistehtävät 30 %, tentit 25 %, joissa paneudutaan oppisisältöjen ja opiskelijoiden omasta viitekehyksestä nousevaan tiedonhankintaan ja käytännön ongelmien ratkaisemiseen. (not translated)

  Assessment methods and criteria

  Exams, assignments and participation practical training
  Compulsory participation in practicals.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 10 credits

  Group(s)

  • AGRO20B

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Juha Tiainen, Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijaa kohden
  Kasvibiologia 81h: Luennot 36h, oppimistehtävät 24 h, itsenäinen opiskelu ja tentti 21 h
  Maatalousmeteorologia 27h: luennot 11h, oppimistehtävä 9h, tentti 7h
  Muokkaus ja pellon vesitalous 56 h: Luennot 24 h, oppimistehtävä 16 h, tentti 17 h
  Maaperä ja lannoitus 108h: 24h teoriaa ja 28h harjoitustöitä ja käytäntöä, oppimistehtäviä 32h, itsenäinen opiskelu ja tentti 28h. (not translated)

• Growth factors and plant growth 9A00BW61-3005 07.09.2020-18.12.2020  10 credits  (MAGRO20) +-
  Learning outcomes of the course

  The student is able to explain the main factors influencing, plant growth in soil, weather conditions and nutrients. The student can also describe basic atomic and physiological concepts of plants.
  The student is able to describe the factors related to the formation and composition of soil and its changes. The student is able to define the soil types and their properties, and is able to apply data in agricultural use.
  The student is able to explain basic meteorological concepts and is able to explain the factors influencing weather phenomena, especially in Finnish conditions. The student is able to assess the need for drying and irrigation required for arable farming and to present different drying and irrigation methods.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Course contents

  Plantmorphology; plant-based structures and their functions. Plant Anatomy; a plant cell and tissues. Plant Physiology; photosynthesis, water and plant nutrient.
  
  Soil formations and their formation, soil types and their properties, minerals and secondary minerals, soil organic matter- Growth factors as it relates to fertilization
  
  Weather observations, Climate zones and Finland's climate, Meso- and micro-climates, Weather services for farming, Drainage and irrigation methods. Fertilization and cultivation: Growth Factors, fertilizers, fertilization according to environmental support conditions, livestock manure and other organic fertilizers, principles and objectives of processing, machinery and equipment for fertilization and processing, and their dimensioning, interpretation of soil samples

  Assessment criteria

  Satisfactory

  Students are able to study the basics of the period. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Good

  Students are able to study course things well. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  Excellent

  Students are able to course things well and knows how to apply them in practice.Students are able to study the basics of the period. The student is able to describe the factors related to the formation and composition of soil and changes soil types and their properties.
  The student is able to determine the objectives of fertilization and modifications based on soil data. They are able to describe the structure and operation of machines and equipment used for fertilization and processing, and are able to determine the key factors affecting the machine's work efficiency.
  The student is able to explain the effects of soil, weather conditions and nutrients on plant factors such as plant growth, photosynthesis, water and nutrient uptake and reproduction. The student is able to explain the functioning of plants as carbon sink and soil carbon reserves.

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material in moodle and
  - Heinonen et al. (eds.). Maa, viljely ja ympäristö (appl. parts). WSOY.
  Biology:Part 1. Material in Moodle
  Pankakoski 1997. Puutarhurin kasvioppi or
  Fagerstedt ym. 2008. Kasvioppi, siemenestä satoon
  Drainage: Material in moodle and
  Heinonen (toim.) Maa, viljely ja ympäristö, Luku 3 Vesitalous WSOY
  Saavalainen (toim.) 1981. Salaojittajan käsikirja, osa 1a. Suomen olosuhteet kuivatusta silmällä pitäen. Salaojituksenkannatusyhdistys
  Elomaa ym. 1988. Sää ja maatalous. Maaseutukeskusten liitto.
  Pajula ja Triipponen (toim.) Selvitys Suomen kastelutilanteesta. Suomen ympäristö 629.
  Saatavuus: http://tiny.cc/t73ikx
  (tai Sadetusopas 1979 Maatalouskeskusten liitto.)
  Saatavuus: http://tiny.cc/n13ikx
  Pajula ja Järvenpää (toim.), 2007 Maankuivatuksen ja kastelun suunnittelu. Suomen ympäristökeskuksen raportteja 23/2007, 187 s. Julkaisu on saatavana vain verkkojulkaisuna.
  Saatavuus: https://helda.helsinki.fi/bitstream/handle/10138/39840/SYKEra_23_2007.pdf sequence=1
  Peltomaa 1999. Salaojien kunnossapito-opas (myös verkko-julkaisu), Salaojakeskus, Salaojituksen tukisäätiö ja Tekninen korkeakoulu.
  Saatavuus: http://tiny.cc/m93ikx
  Maan vesi ja ravinnetalous. Ojitus, kastelu ympäristö. (soveltuvin osin).
  Saatavuus: http://tiny.cc/6c4ikx

  Assessment methods and criteria

  Exams, assignments and participation practical training
  Compulsory participation in practicals.

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 10 credits

  Group(s)

  • MAGRO20

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Juha Tiainen, Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijaa kohden
  Kasvibiologia 81h: Luennot 15h, oppimistehtävät 24 h, itsenäinen opiskelu ja tentti 45 h
  Maatalousmeteorologia 27h: luennot 5h, oppimistehtävä 15h, tentti 7h
  Muokkaus ja pellon vesitalous 12 h: Luennot 24 h, oppimistehtävä 28 h, tentti 17 h
  Maaperä ja lannoitus 108h: 10 h teoriaa ja 10 h harjoitustöitä ja käytäntöä, oppimistehtäviä 50h, itsenäinen opiskelu ja tentti 38h. (not translated)

• Human Resource Management YE00BI07-3003 31.08.2020-27.11.2020  5 credits  (AGRO17) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähiopetus, harjoitustyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 27.11.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 5 credits

  Group(s)

  • AGRO17

  Teacher(s)

  Marja Salonen, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)

• Human Resource Management YE00BS63-3003 18.01.2021-30.04.2021  5 credits  (MAGRO18, ...) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähiopetus, harjoitustyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 31.01.2021

  • 5 credits

  Group(s)

  • MAGRO18
  • MAGRO19

  Teacher(s)

  Marja Salonen, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)

• Human Resource Management YE00BS63-3004 24.08.2020-31.12.2020  5 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähioetus, harjoitustyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 5 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Nina Sillvan, Eija Putula-Hautala, Marja Salonen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)

• Human Resource Management YE00BS63-3005 24.08.2020-31.12.2020  5 credits  (BIELI19, ...) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähiopetus, harjoitutyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI19
  • RESTO19

  Teacher(s)

  Nina Sillvan, Marja Salonen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)

• ICT Skills YP00BW25-3004 24.08.2020-18.12.2020  3 credits  (AGRO20A) +-
  Learning outcomes of the course

  - The student is able to use the current office software, different online services and online learning environment.
  - The student is able to apply basic IT skills in new hardware and software environments

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - introduction to office software
  - word processing
  standard for written work in SeAMK
  document standard
  - spreadsheet calculation
  calculation models
  diagrams
  - presentation graphics
  content and structure of presentations
  presentation settings
  - use of online services
  cloud services
  video conferencing as a tool

  Assessment criteria

  Satisfactory

  Satisfactory (1-2)
  The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

  Good

  Good (3-4)
  The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

  Excellent

  Very good (5)
  The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

  ---

  Name of lecturer(s)

  Marja Erkkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Moodlessa jaettava materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 85 % ja itsenäiset harjoitukset 15 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 3 credits

  Group(s)

  • AGRO20A

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

  Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)

  Students use of time and load

  54 h, (kontaktiopetusta 44 h, itsenäistä työskentelyä 10 h) (not translated)

  Assessment criteria

  Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)

  Satisfactory

  Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)

  Good

  Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)

  Excellent

  Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)

• ICT Skills YP00BW25-3005 24.08.2020-18.12.2020  3 credits  (AGRO20B) +-
  Learning outcomes of the course

  - The student is able to use the current office software, different online services and online learning environment.
  - The student is able to apply basic IT skills in new hardware and software environments

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - introduction to office software
  - word processing
  standard for written work in SeAMK
  document standard
  - spreadsheet calculation
  calculation models
  diagrams
  - presentation graphics
  content and structure of presentations
  presentation settings
  - use of online services
  cloud services
  video conferencing as a tool

  Assessment criteria

  Satisfactory

  Satisfactory (1-2)
  The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

  Good

  Good (3-4)
  The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

  Excellent

  Very good (5)
  The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

  ---

  Name of lecturer(s)

  Marja Erkkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Moodlessa jaettava materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 85 % ja itsenäiset harjoitukset 15 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 3 credits

  Group(s)

  • AGRO20B

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

  Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)

  Students use of time and load

  54 h, (kontaktiopetusta 44 h, itsenäistä työskentelyä 10 h) (not translated)

  Assessment criteria

  Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)

  Satisfactory

  Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)

  Good

  Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)

  Excellent

  Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)

• ICT Skills YP00BW25-3006 11.01.2021-30.04.2021  3 credits  (MAGRO21) +-
  Learning outcomes of the course

  - The student is able to use the current office software, different online services and online learning environment.
  - The student is able to apply basic IT skills in new hardware and software environments

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - introduction to office software
  - word processing
  standard for written work in SeAMK
  document standard
  - spreadsheet calculation
  calculation models
  diagrams
  - presentation graphics
  content and structure of presentations
  presentation settings
  - use of online services
  cloud services
  video conferencing as a tool

  Assessment criteria

  Satisfactory

  Satisfactory (1-2)
  The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

  Good

  Good (3-4)
  The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

  Excellent

  Very good (5)
  The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

  ---

  Name of lecturer(s)

  Marja Erkkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Moodlessa jaettava materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 70 % ja itsenäiset harjoitukset 30 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MAGRO21

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

  Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)

  Students use of time and load

  54 h, (kontaktiopetusta 24 h, itsenäistä työskentelyä 30 h) (not translated)

  Assessment criteria

  Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)

  Satisfactory

  Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)

  Good

  Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)

  Excellent

  Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)

• Introduction to Agribusiness 9A00BW75-3007 14.09.2020-30.10.2020  5 credits +-
  Learning outcomes of the course

  The student knows:
  • Basic concepts and key elements of the agricultural business economy.
  • explain the main functions and principles of the agricultural enterprise on which the farm is managed.
  • justify the importance of the farmer for the success of the farm.
  • to prepare the basic calculations necessary for the management of the farm.
  • utilize the materials of Luke's Economist

  Course contents

  • Basic concepts of agricultural business economy, ,margin, profit and balance sheet calculations;
  • Farm management and decision-making basics
  • Profitability Accounting, Profitability Research Concept and Reporting System, and FADN Results for EU Countries

  Assessment criteria

  Satisfactory

  The student receives a grade of 1 or 2, when he understands the basics of agricultural business in a satisfactory and supervision, able to calculate the income, balance sheet and profitability calculations and understand the MTT Economics PhD basics of farming profitability of the company's accounting satisfactorily.

  Good

  The student understands the basics of agricultural business very well and is able to calculate the income, balance sheet and profitability calculations independently and understand the MTT Economics PhD basics of farming profitability of the company's accounting records as well.

  Excellent

  The student masters the basics of agricultural business economics very well, and is able to calculate the income, balance sheet and profitability calculations independently and versatile. He understands the MTT Economics PhD or agricultural enterprise profitability bookkeeping

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2008. Farm Management. McGraw-Hill. s. 1-96.
  Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Seinäjoen amk:n julkaisusarja B: s.17-125.
  www.luke.fi/taloustohtori
  Material made by teacher

  Planned learning activities and teaching methods

  Distance learning in Moodle

  Assessment methods and criteria

  Exam and excersises in Moodle.

  Language of instruction

  Tuition in Finnish

  Timing

  14.09.2020 - 30.10.2020

  Enrollment date

  17.08.2020 - 09.09.2020

  • 5 credits

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Evaluation scale

  1-5

  Exam schedule

  Exam at the end of course

  Students use of time and load

  134 hours

• Introduction to Agribusiness 9A00BW75-3004 04.01.2021-30.04.2021  5 credits  (AGRO20A) +-
  Learning outcomes of the course

  The student knows:
  • Basic concepts and key elements of the agricultural business economy.
  • explain the main functions and principles of the agricultural enterprise on which the farm is managed.
  • justify the importance of the farmer for the success of the farm.
  • to prepare the basic calculations necessary for the management of the farm.
  • utilize the materials of Luke's Economist

  Course contents

  • Basic concepts of agricultural business economy, ,margin, profit and balance sheet calculations;
  • Farm management and decision-making basics
  • Profitability Accounting, Profitability Research Concept and Reporting System, and FADN Results for EU Countries

  Assessment criteria

  Satisfactory

  The student receives a grade of 1 or 2, when he understands the basics of agricultural business in a satisfactory and supervision, able to calculate the income, balance sheet and profitability calculations and understand the MTT Economics PhD basics of farming profitability of the company's accounting satisfactorily.

  Good

  The student understands the basics of agricultural business very well and is able to calculate the income, balance sheet and profitability calculations independently and understand the MTT Economics PhD basics of farming profitability of the company's accounting records as well.

  Excellent

  The student masters the basics of agricultural business economics very well, and is able to calculate the income, balance sheet and profitability calculations independently and versatile. He understands the MTT Economics PhD or agricultural enterprise profitability bookkeeping

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2008. Farm Management. McGraw-Hill. s. 1-96.
  Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Seinäjoen amk:n julkaisusarja B: s.17-125.
  www.luke.fi/taloustohtori
  Opettajan tuottama ja kokoama materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus, yksilötehtäviä sekä ryhmätehtäviä yhteistoiminnallisen oppimisen periaattein (not translated)

  Assessment methods and criteria

  Tentti, hyväksytyt yksilö- ja ryhmätehtävät, sekä aktiivinen osanotto oppitunneilla (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20A

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  5*26,7 tuntia = 134 tuntia, josta 50 % on luokkatyöskentelyä ja 50 % omatoimista oppimista (not translated)

• Introduction to Agribusiness 9A00BW75-3005 04.01.2021-30.04.2021  5 credits  (AGRO20B) +-
  Learning outcomes of the course

  The student knows:
  • Basic concepts and key elements of the agricultural business economy.
  • explain the main functions and principles of the agricultural enterprise on which the farm is managed.
  • justify the importance of the farmer for the success of the farm.
  • to prepare the basic calculations necessary for the management of the farm.
  • utilize the materials of Luke's Economist

  Course contents

  • Basic concepts of agricultural business economy, ,margin, profit and balance sheet calculations;
  • Farm management and decision-making basics
  • Profitability Accounting, Profitability Research Concept and Reporting System, and FADN Results for EU Countries

  Assessment criteria

  Satisfactory

  The student receives a grade of 1 or 2, when he understands the basics of agricultural business in a satisfactory and supervision, able to calculate the income, balance sheet and profitability calculations and understand the MTT Economics PhD basics of farming profitability of the company's accounting satisfactorily.

  Good

  The student understands the basics of agricultural business very well and is able to calculate the income, balance sheet and profitability calculations independently and understand the MTT Economics PhD basics of farming profitability of the company's accounting records as well.

  Excellent

  The student masters the basics of agricultural business economics very well, and is able to calculate the income, balance sheet and profitability calculations independently and versatile. He understands the MTT Economics PhD or agricultural enterprise profitability bookkeeping

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2008. Farm Management. McGraw-Hill. s. 1-96.
  Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Seinäjoen amk:n julkaisusarja B: s.17-125.
  www.luke.fi/taloustohtori
  Opettajan tuottama ja kokoama materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus, yksilötehtäviä sekä ryhmätehtäviä yhteistoiminnallisen oppimisen periaattein (not translated)

  Assessment methods and criteria

  Tentti, hyväksytyt yksilö- ja ryhmätehtävät, sekä aktiivinen osanotto oppitunneilla (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20B

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  5*26,7 tuntia = 134 tuntia, josta 50 % on luokkatyöskentelyä ja 50 % omatoimista oppimista (not translated)

• Introduction to Agribusiness 9A00BW75-3006 07.09.2020-28.12.2020  5 credits  (MAGRO20) +-
  Learning outcomes of the course

  The student knows:
  • Basic concepts and key elements of the agricultural business economy.
  • explain the main functions and principles of the agricultural enterprise on which the farm is managed.
  • justify the importance of the farmer for the success of the farm.
  • to prepare the basic calculations necessary for the management of the farm.
  • utilize the materials of Luke's Economist

  Course contents

  • Basic concepts of agricultural business economy, ,margin, profit and balance sheet calculations;
  • Farm management and decision-making basics
  • Profitability Accounting, Profitability Research Concept and Reporting System, and FADN Results for EU Countries

  Assessment criteria

  Satisfactory

  The student receives a grade of 1 or 2, when he understands the basics of agricultural business in a satisfactory and supervision, able to calculate the income, balance sheet and profitability calculations and understand the MTT Economics PhD basics of farming profitability of the company's accounting satisfactorily.

  Good

  The student understands the basics of agricultural business very well and is able to calculate the income, balance sheet and profitability calculations independently and understand the MTT Economics PhD basics of farming profitability of the company's accounting records as well.

  Excellent

  The student masters the basics of agricultural business economics very well, and is able to calculate the income, balance sheet and profitability calculations independently and versatile. He understands the MTT Economics PhD or agricultural enterprise profitability bookkeeping

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2008. Farm Management. McGraw-Hill. s. 1-96.
  Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Seinäjoen amk:n julkaisusarja B: s.17-125.
  www.luke.fi/taloustohtori
  Opettajan tuottama ja kokoama materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus, yksilötehtäviä sekä ryhmätehtäviä yhteistoiminnallisen oppimisen periaattein.
  Opintojakso on mahdollista suorittaa myös verkkototeutuksena. Tällöinkin kuitenkin edellytetään ryhmätehtävien tekoa ja fyysistä läsnäoloa tentissä. (not translated)

  Assessment methods and criteria

  Tentti, hyväksytyt yksilö- ja ryhmätehtävät, sekä aktiivinen osanotto oppitunneilla (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 28.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Exam schedule

  Opintojakson päättyessä kurssitentti. Hylätyn suorituksen uusintamahdollisuus kolme kertaa. Jos edelleen suorittamatta, tultava uudelleen opintojaksolle. (not translated)

  Students use of time and load

  5*26,7 tuntia = 134 tuntia, josta 25 % on luokkatyöskentelyä ja 75 % omatoimista oppimista (not translated)

• Introduction to Project Work YP00BW33-3002 11.01.2021-30.04.2021  3 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  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.

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Recommended or required reading

  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 )

  Planned learning activities and 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

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • AGRO20B
  • AGRO20A

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Students use of time and load

  54 hours studies at Moodle, 10 hours contact lessons, 17 hours distance work.

• Introduction to Project Work YPO2C3-3116 18.01.2021-30.04.2021  3 credits  (MAGRO19) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  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.

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  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 )

  Planned learning activities and 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

  Assessment methods and criteria

  Arvioidaan arvosanalla T1-K5, jossa Moodletentin osuus on 50 % ja harjoitustyön osuus 50 %. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 25.01.2021

  • 3 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Anu Katila, Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  54 hours studies at Moodle, 10 hours contact lessons, 17 hours distance work.

• Introduction to Project Work YP00BW33-3004 25.01.2021-30.04.2021  3 credits  (MAGRO20) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  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.

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  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 )

  Planned learning activities and 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

  Language of instruction

  Tuition in Finnish

  Timing

  25.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 31.01.2021

  • 3 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Anu Katila, Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  54 hours studies at Moodle, 10 hours contact lessons, 17 hours distance work.

• Introduction to Research and Development YPO1C2-3110 31.08.2020-18.12.2020  2 credits  (AGRO18B) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 2 credits

  Group(s)

  • AGRO18B

  Teacher(s)

  Samu Palander, Anu Latva-Reinikka

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Introduction to Research and Development YPO1C2-3112 31.08.2020-11.12.2020  2 credits  (AGRO18A) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 11.12.2020

  Enrollment date

  16.04.2020 - 16.10.2020

  • 2 credits

  Group(s)

  • AGRO18A

  Teacher(s)

  Anu Latva-Reinikka, Samu Palander

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Introduction to Research and Development YPO1C2-3113 18.01.2021-30.04.2021  2 credits  (MAGRO19) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - 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

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 25.01.2021

  • 2 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Anu Latva-Reinikka, Samu Palander

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Investment analysis and Financial management 9A00BT26-3001 31.08.2020-30.04.2021  10 credits  (AGRO18A) +-
  Learning outcomes of the course

  Students will be introduced to the basics of investments made by agricultural and rural enterprises. They will be competent in making investment calculations and calculating the profitability of investments. Students are familiar with the business risks and how to manage them. Additionally, students will learn about financing and anticipating liquidity.

  Prerequisites and co-requisites

  Basics of agribusiness

  Course contents

  Basics of investments, significance of the time factor, planning investments and calculating their profitability, risks and risk management, financial planning, liquidity.

  Assessment criteria

  Satisfactory

  Students are able to study the basics of the period.

  Good

  Students are able to course things well.

  Excellent

  Students are able to course things well and knows how to apply them in practice.

  ---

  Name of lecturer(s)

  Matti Ryhänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Barry, P. J. & Ellinger, P. N. 2011. Financial Management in Agriculture. 7. edition. Brealey, R. A., Myers, S. C. & Allen, F. 2006. Corporate Finance. 8.edition. Materials made and given by teacher and guest lecturers.

  Planned learning activities and teaching methods

  Lessons by teachers and students, writing essays and summaries, financial calculating, guest lecturers.

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 10 credits

  Group(s)

  • AGRO18A

  Seats

  0 - 25

  Teacher(s)

  Jyrki Rajakorpi, Matti Ryhänen

  Further information for students

  Opetusresurssien mahdollistamissa rajoissa otetaan opiskelijoita opintojaksolle.
  Tarvittaessa valinta opintojaksoille tehdään opintomenestyksen mukaisessa järjestyksessä.
  Opintomenestys määritetään seuraavien opintojaksojen keskiarvon perusteella:
  - Maatalouden yritystalouden perusteet
  - Maatilayrityksen verotus
  - Maatalouspolitiikka
  
  Lisäksi edellytetään, että agrologi (AMK) kaikille yhteisissä ammattiopinnoissa on edetty opetussuunnitelman mukaisesti. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Experts from stakeholders visit the course. For example banks, advisory services and administration are important stakeholders for farm entrepreneurs. Students acquire valuable information what must be taken into account in practice while planning investments and financing.

  Exam schedule

  Three examination possibilities during year.

  Students use of time and load

  267 hours

• Key figures of production cycle and fertility in milk production 9A00CI52-3002 11.01.2021-14.05.2021  5 credits  (AGRO18B) +-
  Learning outcomes of the course

  The students are able to gather information for calculation of key figures used in milk production. They can utilize main sources to get information about the results calculated for a dairy farm. They are able to process information if needed. They can use the key figures to evaluate, plan and develop operations of a dairy cow unit taking into account animal productivity, health and welfare as well as effective use of resources. The students are able to take part in professional discussions of key figures and indicators used in milk production.

  Prerequisites and co-requisites

  Basic professional studies in animal production or comparable knowledge in milk production.

  Course contents

  Data and information sources, principal key figures and their interpretation, effect of key figures on productional and economical results, animal health and welfare, use of key figures in monitoring and planning of production

  Assessment criteria

  Satisfactory

  Students can name main data sources used in evaluation of fertility and in follw-up of production cycle. They are able to make a reasonable summary of indicators of good fertility and production management of a dairy farm.

  Good

  The students can compare different key figures and data sources. They can justify the usability of key figures and indicators in evaluation of fertility and planning of production. They can analyse which objectives to choose. They can evaluate their own learning process during the course and can describe how to develop their knowledge and skills in future.

  Excellent

  The students can evaluate and justify the usability of different key figures in evaluation of fertility and planning of production widely and comprehensibly. They can conclude, which targets and objectives to choose in different situations and from various perspectives. They are able to suggest new indicators to make the overall picture about fertility and production management more complete.

  ---

  Mode of delivery

  Distance learning

  Recommended or required reading

  Articles and other material advised by teacher.

  Planned learning activities and teaching methods

  Web based learning.

  Assessment methods and criteria

  Asssingments during the course, development during the course.

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 14.05.2021

  Enrollment date

  16.11.2020 - 31.12.2020

  • 5 credits

  Group(s)

  • AGRO18B

  Teacher(s)

  Teija Rönkä

  Further information for students

  The course is available through CampusOnline also for students from other universities of applied sciences.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Ilmajoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Completion alternatives

  None.

  Students use of time and load

  Totally 133 h.

  Assessment criteria

  The student does not achieve the targets set and does not complete the assignments required during the course.

  Satisfactory

  The students know the most important sources of key figures. They can apply key figures to organizing and monitoring the production.

  Good

  The students can utilise the most important sources of key figures. They can evaluate the suitability of key figures in monitoring and planning of the production in different situations. They can analyse relationships between the key figures and production, animal welfare, environmental issues and production costs.

  Excellent

  The students can apply sources of key figures in various ways. They can justify the relationship between the key figures and for example production, animal welfare, environmental issues and production costs in different situations. The students are able to search and compare different sources of information and viewpoints. They can form a broad multidisciplinary view about interpretation and significance of key figures.

• Kokonaisvaltainen johtaminen maatalousyrityksessä 9A00CM25-3001 31.08.2020-31.01.2021  5 credits  (AGRO18A) +-
  Learning outcomes of the course

  The student understands the management of an agricultural enterprise as a whole-farm business. The student embodies the importance of comprehensive whole-farm management covers both long-term and short-term management, where the long-term goals are carried out through the short-term management.

  Course contents

  Comprehensive management includes strategic thinking and planning, defining strategy as a state of will, i.e. mission, strategy implementation, control, and, if necessary, strategy renewal and operational management

  ---

  Name of lecturer(s)

  Matti Ryhänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2016. Farm Management. McGraw-Hill (soveltuvin osin). Olson 2004. Farm Management: Principles and Strategies. Blackwell Publishing Company. Iowa State Press. (soveltuvin osin). Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 59. s. 91-151. Ryhänen & Nissinen (toim.) 2011. Kilpailukykyä maidontuotantoon. Toimintaympäristön tarkastelu ja ennakointi. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 8. s. 35-42 ja 58-74. Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31: 1-178. Ryhänen & Sipiläinen (toim.) 2018. Maatalousyrityksen johtaminen ja tuotannon suunnittelu.

  Planned learning activities and teaching methods

  Lessons, team working, collaborative learning.

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 31.01.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 5 credits

  Group(s)

  • AGRO18A

  Seats

  0 - 25

  Teacher(s)

  Matti Ryhänen

  Further information for students

  Opetusresurssien mahdollistamissa rajoissa otetaan opiskelijoita opintojaksolle.
  Tarvittaessa valinta opintojaksoille tehdään opintomenestyksen mukaisessa järjestyksessä.
  Opintomenestys määritetään seuraavien opintojaksojen keskiarvon perusteella:
  - Maatalouden yritystalouden perusteet
  - Maatilayrityksen verotus
  - Maatalouspolitiikka
  
  Lisäksi edellytetään, että maatalousyrityksen johtaminen opintojaksolla on edetty opetussuunnitelman mukaisesti. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  5 credits

  Evaluation scale

  1-5

  Work placement(s)

  The comprehensive management is developed in actual farm businesses. The students act in the active interaction with the farmers. The teacher supports the students in this work. The students draw up a written report to the farmers.

  Students use of time and load

  134 hours.

• Leadership in agricultural farm 9A00BW04-3003 03.05.2021-15.08.2021  5 credits +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in agriculture sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Distance learning

  Recommended or required reading

  The material indicated by the teacher is announced at the beginning of the online course

  Planned learning activities and teaching methods

  The course includes various tasks (eg case law and information retrieval tasks), no exam. Tasks include both group and individual work.

  Assessment methods and criteria

  Evaluation is in principle accepted / rejected. Evaluation consists of different tasks. A course must be approved completed when all given assignments have been passed.

  Language of instruction

  Tuition in Finnish

  Timing

  03.05.2021 - 15.08.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 5 credits

  Teacher(s)

  Marja Salonen, Marjo Latva-Kyyny

  Further information for students

  The course is available through CampusOnline also for students from other universities of applied sciences

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  5 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Online courses

  Students use of time and load

  5 * 27 = 135 hours of student work

• Marketing of farm products and supplies KA00BX17-3001 11.01.2021-30.04.2021  2 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  Students gets familiar with the structure of agricultural business.

  Course contents

  Marketing and supplies of agricultural business as well as logistic in fodder, machine and cereal suppliers

  Assessment criteria

  Satisfactory

  : The student is able to successfully trade in agricultural systems and various product of trade

  Good

  The student is able to very agribusiness marketing and procurement systems, as well as in various categories of trade

  Excellent

  Students are able to trade in agricultural marketing and procurement systems, as well commendable sense of closely working machine, feed and grain trade

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Materials given by lecturers

  Planned learning activities and teaching methods

  lessons given by representatives of agricultural companies and self reflecting

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 14.01.2021

  • 2 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Anu Katila

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  54 hours

• Marketing planning and implementation in the food chain YE00BW57-3002 11.01.2021-30.04.2021  5 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Consumer and business purchasing processes
  - The role of the customer segmentation in marketing
  - Marketing planning and implementation
  - Factors affecting pricing in different parts of the food chain
  - Marketing mix in B2B and B2C markets
  - Measurement and development of marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinointi

  Planned learning activities and teaching methods

  - Lectures, online-learning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Assessment methods and criteria

  The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.

  Language of instruction

  English

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Ilkka Latomäki, Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Contact learning 24h
  Independent and group work 111h

• Marketing planning and implementation in the food chain YE00BS62-3003 11.09.2020-18.12.2020  5 credits  (MAGRO19) +-
  Learning outcomes of the course

  The students learn about the food chain of products and services marketing planning and implementation. Students will acquire basic knowledge of marketing planning and implementation, food-related perceptions and their use in marketing. During the course, students improve their skills in the planning of the marketing either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Elements of marketing
  - Markitingthinking
  - Marketing planning and implementation
  - Food-related images and their use in marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinointi

  Planned learning activities and teaching methods

  - Lectures, online-learning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Language of instruction

  Tuition in Finnish

  Timing

  11.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Lectures 12h (Remote connection and recording is made available after the session)
  Online lectures, independent assignment and group work 123h

• Marketing planning and implementation in the food chain YE00BW57-3004 19.10.2020-31.12.2020  5 credits  (IEPFF20F, ...) +-
  Learning outcomes of the course

  The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Consumer and business purchasing processes
  - The role of the customer segmentation in marketing
  - Marketing planning and implementation
  - Factors affecting pricing in different parts of the food chain
  - Marketing mix in B2B and B2C markets
  - Measurement and development of marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinointi

  Planned learning activities and teaching methods

  - Lectures, online-learning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Assessment methods and criteria

  The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.

  Language of instruction

  English

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 5 credits

  Group(s)

  • IEPFF20F
  • BIELI19
  • RESTO19

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Contact learning 24h
  Independent and group work 111h

• Marketing planning and implementation in the food chain YE00BW57-3005 04.01.2021-31.05.2021  5 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Consumer and business purchasing processes
  - The role of the customer segmentation in marketing
  - Marketing planning and implementation
  - Factors affecting pricing in different parts of the food chain
  - Marketing mix in B2B and B2C markets
  - Measurement and development of marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  20% Face-to-face, 80% Distance learning

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinoint

  Planned learning activities and teaching methods

  - Lectures, onlinelearning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Assessment methods and criteria

  The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.

  Language of instruction

  English

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Ilkka Latomäki, Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  4 credits

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Lectures 12h (Remote connection and recording is made available after the session)
  Online lectures, independent assignment and group work 123h

• Mathematics 9A00BW45-3004 04.01.2021-30.04.2021  5 credits  (AGRO20A) +-
  Learning outcomes of the course

  The purpose of the course is to advance students' mathematical skills

  Course contents

  - Basic calculations
  -Fractions
  -Powerand roots
  - Equations
  - Percentages
  - Trigonometric functions
  - Area and volume of plane figures
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  The student knows basic skills of matematics, percentage calculations and to calculate the asked part volumes or areas from the geometry investing in given diagrams.

  Good

  The student can well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.

  Excellent

  The student can very well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.The student can solve problems using mathematical skills

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Approved midterm exams

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20A

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Students may also complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course.

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Mathematics 9A00BW45-3005 04.01.2021-30.04.2021  5 credits  (AGRO20B) +-
  Learning outcomes of the course

  The purpose of the course is to advance students' mathematical skills

  Course contents

  - Basic calculations
  -Fractions
  -Powerand roots
  - Equations
  - Percentages
  - Trigonometric functions
  - Area and volume of plane figures
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  The student knows basic skills of matematics, percentage calculations and to calculate the asked part volumes or areas from the geometry investing in given diagrams.

  Good

  The student can well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.

  Excellent

  The student can very well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.The student can solve problems using mathematical skills

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Approved midterm exams

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20B

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Students may also complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course.

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Mathematics 9A00BW45-3006 11.01.2021-30.04.2021  5 credits  (MAGRO21) +-
  Learning outcomes of the course

  The purpose of the course is to advance students' mathematical skills

  Course contents

  - Basic calculations
  -Fractions
  -Powerand roots
  - Equations
  - Percentages
  - Trigonometric functions
  - Area and volume of plane figures
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  The student knows basic skills of matematics, percentage calculations and to calculate the asked part volumes or areas from the geometry investing in given diagrams.

  Good

  The student can well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.

  Excellent

  The student can very well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.The student can solve problems using mathematical skills

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  60% Face-to-face, 40% Distance learning

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Approved midterm exams/tasks

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • MAGRO21

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Students may also complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course.

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 20 h
  - of which autonomous studies: 115 h

• New innovations in crop production and animal husbandry 9A00BI16-3002 04.01.2021-30.04.2021  5 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  The students will deepen their knowledge on a chosen objective on the field of animal husbandry and animal health care, plant production or agricultural technology in a developing project. The project may also be a cross sectoral analyse trought the whole food chain in a chosen theme. The student is able to:
  -apply a multidiciplinary view taking into account the interactions of animal production, plant production and technology
  -produce an organised review on up-to-date research regarding the issue and/or a developing plan

  Course contents

  A pair or a small group of students will choose their assignment under the guidance of teachers. Assignments may differ from each other in the class and yearly.

  Assessment criteria

  Satisfactory

  Students are able to study the basics of the period.

  Good

  Students are able to course things well.

  Excellent

  Students are able to course things well and knows how to apply them in practice.

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • AGRO18B
  • MAGRO19

  Teacher(s)

  Samu Palander, Jussi-Matti Kallio, Nina Sillvan, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Organic Production KA01DVVO12-3007 05.10.2020-18.12.2020  5 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  Students will be familiar with the procedures and methods of organic production as well as the opportunities it offers. They can make a crop rotation plan and an animal management plan for an organic farm. They will be aware of the factors affecting profitability in organic farming, and they will be knowledgeable of the channels available for marketing organically grown products.

  Prerequisites and co-requisites

  Common professional studies in plant husbandry and animal husbandry.

  Course contents

  Introduction to ecology, rules and control of organic production, soil fertility, crop rotation, fertilization and plant protection in organic cultivation, financial management and marketing, basics of organic animal production.

  Assessment criteria

  Satisfactory

  The student knows the ecological basis for the organic production and lists the most important rules concerning organic production. The student specifies the main things of the cultivation technique of organic farming and draws up a crop rotation plan for an organic farm. The student lists factors which affect the profitability of the organic production and lists marketing channels.The student can list the main principles of the animal organic production. Student can identify the most important changes caused by the transition to the organic production on a farm.

  Good

  The student describes the ecological basis for the organic production and explains rules concerning organic production. The student makes the summary of the cultivation technique of organic farming and explains factors which affect it. The student draws up a crop rotation plan for an organic farm and justifies the practices of the farm. The student estimates factors affecting the profitability of organic production and lists the marketing channels of different products.The student can explain the main principles of organic animal production. Student can apply the regulations and guidelines of organic production to the conditions of a farm.

  Excellent

  : The student explains which ecological points the organic production is based on and interprets and comments on the rules of organic production. The student explains the cultivation technique of organic farming and analyses affecting factors. The student makes a crop rotation plan for an organic farm, compares different alternatives and justifies his/her choices and development proposals. The student compares the profitability factors of the organic production and the marketing channels.The student can plan the animal production of an organic farm , also in the phases of transition from convential to organic production.

  ---

  Name of lecturer(s)

  Arja Nykänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Rajala 2004. Luonnonmukainen maatalous. HY, Maaseudun tutkimus- ja koulutuskeskus
  OR
  Källander & Bovin 1993. Luonnonmukainen maanviljely. Kirjayhtymä:

  Planned learning activities and teaching methods

  Contact teaching and supervision 45 %, approved assingments 40 %, exam 15 %.

  Assessment methods and criteria

  - Active participation in lectures
  - Approved assignments
  - Exam

  Language of instruction

  Tuition in Finnish

  Timing

  05.10.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 02.11.2020

  • 5 credits

  Group(s)

  • AGRO18B
  • MAGRO18

  Teacher(s)

  Teija Rönkä, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Totally 133 h, scheduled studies 60 h and autonomous studies 73 h.

• Pig production 9A00CD78-3001 08.03.2021-29.04.2021  10 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  The students are able to plan, evaluate and develop operations of a pig production unit taking into account animal performance, health and welfare as well as economic and environmental responsibility. The students are able to take part in professional discussions on pig farming.

  Course contents

  Current topics in pig farming and nutrition, technological solutions and digital control, production monitoring, profitability, principles of pig breeding, current topics in pig health care, important subjects relating to planning of preventive health care, preventing of common production diseases

  Assessment criteria

  Satisfactory

  The students can monitor and plan feed consumption of pigs, and produce feeding plans for different groups of pigs as well as collect information for planning of health care when advised. They can explain significance of pig breeding. They can describe and compare technological solutions in pig farming.

  Good

  The students can plan feeding and production. They are able to evaluate and explain possibilities of pig breeding and health care. They can recognize the effects of feeding and housing conditions on performance and health. They can justifiably compare and choose solutions for feeding and technology.

  Excellent

  The students can take into account and apply the facts of nutrition and production biology when planning meat or piglet production. They are able to independently search for information and apply it for problem solving and for justifying the solutions. They can form a broad multidisciplinary view combining biological, technological, economic and environmental points.

  ---

  Name of lecturer(s)

  Samu Palander

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 29.04.2021

  Enrollment date

  16.11.2020 - 28.02.2021

  • 10 credits

  Group(s)

  • AGRO18B
  • MAGRO18
  • MAGRO19

  Teacher(s)

  Samu Palander

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Planning Feeding of Cattle 9A00CM17-3002 14.09.2020-31.12.2020  5 credits +-
  Learning outcomes of the course

  The students can evaluate and plan feeding of cattle taking into account animal productivity, health and welfare as well as effective use of resources. The students are able to take part in professional discussions on feeding

  Course contents

  Advanced studies of feed evaluation system and feed intake control of cattle, feeding in different phases of production cycle, feeding methods, environmental effects of cattle feeding, effects of feeding on animal welfare and health, current topics in cattle feeding

  Assessment criteria

  Satisfactory

  The students can produce alternative feeding plans for different groups of cattle when advised. They are able to evaluate these plans satisfactorily.

  Good

  The students can produce alternative feeding plans for different groups of cattle autonomously. They are able to recognise the effects of feeding on production, animal health, environment and expenses. They can justify which kind of feeding to choose in different situations

  Excellent

  The students can take into account and apply detailed facts of nutrition and production biology when planning feeding and production. They are able to search and apply information and give reasons for decisions independently. They can form a broad multidisciplinary view combining animal welfare and productivity, technology, effective use of resources and mutual impact of the different parts of production chain.

  Further information

  The students can partly direct their studies to some of different cattle groups (calves, growing cattle for replacement or meat, beef or dairy cows)

  ---

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lypsylehmän ruokinta (toim. J. Kyntäjä, S. Nokka, T. Harmoinen). Kariston kirjapaino Oy, Hämeenlinna 2010.soveltuvin osin.
  Muu opettajan osoittama materiaali. (not translated)

  Planned learning activities and teaching methods

  Verkko-opetus (not translated)

  Assessment methods and criteria

  Tyydyttävä 1-2: Opiskelija osaa laatia ohjatusti eri nautaryhmien keskenään vaihtoehtoisia ruokintasuunnitelmia ja arvioida ruokintasuunnitelmia perustasolla.
  Hyvä 3-4: Opiskelija osaa laatia itsenäisesti eri eläinryhmien ruokintasuunnitelmia. Hän osaa tunnistaa ruokinnan vaikutuksia tuotantoon, terveyteen, ympäristöön ja kustannuksiin. Hän osaa perustellusti valita erilaisiin tilanteisiin sopivia ruokinnallisia ratkaisuja.
  Kiitettävä 5: Opiskelija osaa ottaa huomioon ja soveltaa ravitsemus- ja tuotantobiologisia yksityiskohtia suunnitelmia laatiessaan. Hän osaa itsenäisesti hakea alan tietoa ja soveltaa sitä ongelmanratkaisussa ja ratkaisujen perusteluissa. Opiskelija osaa rakentaa laaja-alaista tietämystä osoittavaa kokonaiskuvaa, jossa yhdistyvät eläinten hyvinvoinnin ja tuottavuuden, teknologisten valintojen ja resurssitehokkuuden näkökulma. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  14.09.2020 - 31.12.2020

  Enrollment date

  17.08.2020 - 09.09.2020

  • 5 credits

  Teacher(s)

  Teija Rönkä

  Further information for students

  Opintojakso on suunnattu agrologiopiskelijoille, jo hieman pidemmälle edenneille opiskelijoille. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

• Planning Feeding of Cattle 9A00CM17-3001 31.08.2020-18.12.2020  5 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  The students can evaluate and plan feeding of cattle taking into account animal productivity, health and welfare as well as effective use of resources. The students are able to take part in professional discussions on feeding

  Course contents

  Advanced studies of feed evaluation system and feed intake control of cattle, feeding in different phases of production cycle, feeding methods, environmental effects of cattle feeding, effects of feeding on animal welfare and health, current topics in cattle feeding

  Assessment criteria

  Satisfactory

  The students can produce alternative feeding plans for different groups of cattle when advised. They are able to evaluate these plans satisfactorily.

  Good

  The students can produce alternative feeding plans for different groups of cattle autonomously. They are able to recognise the effects of feeding on production, animal health, environment and expenses. They can justify which kind of feeding to choose in different situations

  Excellent

  The students can take into account and apply detailed facts of nutrition and production biology when planning feeding and production. They are able to search and apply information and give reasons for decisions independently. They can form a broad multidisciplinary view combining animal welfare and productivity, technology, effective use of resources and mutual impact of the different parts of production chain.

  Further information

  The students can partly direct their studies to some of different cattle groups (calves, growing cattle for replacement or meat, beef or dairy cows)

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  40% Face-to-face, 60% Distance learning

  Recommended or required reading

  Material given by teacher.

  Planned learning activities and teaching methods

  Lectures, assignments, demonstrations, autonomous study

  Assessment methods and criteria

  Active participation and assignments

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • AGRO18B
  • MAGRO18

  Teacher(s)

  Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  3 credits

  Evaluation scale

  1-5

  Completion alternatives

  Osaamisen tunnustaminen soveltuvalla tavalla. (not translated)

  Students use of time and load

  Multiform studies: lectures and demonstrations 28 h, autonomous studies and assignments 105.
  Contact teaching: lectures, demonstations and assingments in classroom or barn 60 h, autonomous studies 75 h.

• Poultry production 9A00CD79-3003 01.06.2021-31.08.2021  5 credits +-
  Learning outcomes of the course

  The students are able to monitor, plan, evaluate and develop operations of a poultry production unit taking into account animal performance, health and welfare as well as economy and environmental responsibility. The students are able to take part in professional discussions on poultry farming.

  Course contents

  Specific characteristics of poultry regarding nutrition and production biology, feeds and their potential, technological solutions and digital control, production monitoring, profitability, objectives and principal operation of international poultry breeding, current topics in health care, important subjects relating to the planning of preventive health care, preventing of common production diseases

  Assessment criteria

  Satisfactory

  The students can monitor and plan feed consumption of poultry, and produce feeding plans as well as collect information for planning of health care when advised. They can explain objectives and significance of poultry breeding and genetics. They can describe and compare technological solutions.

  Good

  The students can plan feeding and production. They are able to evaluate and explain possibilities of pig breeding and health care. They can recognize the effects of feeding and housing conditions on performance and health. They can justifiably compare and choose solutions for feeding and technology.

  Excellent

  The students can take into account and apply the facts of nutrition and production biology when planning poultry production. They are able to independently search for information and apply it for problem solving and for justifying the solutions. They can form a broad multidisciplinary view combining biological, technological, economic and environmental points.

  ---

  Mode of delivery

  Distance learning

  Planned learning activities and teaching methods

  verkko-opinnot (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  01.06.2021 - 31.08.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 5 credits

  Teacher(s)

  Samu Palander

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

• Practical farming 9A00BU13-3004 01.09.2020-31.12.2020  2 credits  (IEPFF20F) +-
  Learning outcomes of the course

  The student gets familiar with Finnish agriculture and agri-entreprunership by working at farm or other agricultural place. Intership place will be chosen together with SeAMK practising councellor.
  Before working at farm student is learning how to connect different machines and trailers to a tractor and use them correctly and safely. He will be aware of the dangers involved in using the machines.
  The student gets basic abilities for working with livestock.

  Prerequisites and co-requisites

  None.

  Course contents

  Working at farm or other agricultural place.
  Practical work with animals.
  Machines:
  - Familiarizing oneself with the basic farming machinery
  - Using tractors with machines/trailers connected to them
  - Work safety
  - Knowledge and skills in maintenance of farm machinery

  Assessment criteria

  Satisfactory

  .Passed/Failed

  ---

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by teachers.

  Planned learning activities and teaching methods

  Practical training (animal production and farm machines). Written work, animal production.

  Assessment methods and criteria

  Active participation in practical training (100%). Accepted test in the use of farm machines and written work.

  Language of instruction

  Tuition in Finnish

  Timing

  01.09.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 2 credits

  Group(s)

  • IEPFF20F

  Teacher(s)

  Jussi-Matti Kallio

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

  Completion alternatives

  Previous work experience. Studification of work.

  Students use of time and load

  Practical training in animal production 24 h, practical training with farm machines 20 h, autonomous studying 10 h.

• Precision farming 9A00BI19-3003 31.08.2020-09.10.2020  5 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  Student knows the basics of precision farming technology and she / he is able to choose suitable systems for an example farm as well as is able to evaluate the usefulness of them. The student can use some of the technology used in the precision farming.

  Course contents

  -Principles of precision farming
  -Yield monitoring systems
  -Automatic guidance systems
  -Basic of ISOBUS technology
  -Examples of precision farming systems
  - Drones

  ---

  Name of lecturer(s)

  Jori Lahti

  Mode of delivery

  Face-to-face

  Recommended or required reading

  -Pesonen, L., Kaivosoja, J. ja Suomi P. 2010. Täsmäviljely ja ravinteiden käytön
  tarkentaminen. Teho-hankkeen julkaisuja 5/2010. Saatavana: https://www.doria.fi/bitstream/handle/10024/94183/T%C3%A4sm%C3%A4viljely%20ja%20ravinteiden%20k%C3%A4yt%C3%B6n%20tarkentaminen.pdf?sequence=2
  -Riikonen, A. 2017. Big Data päätöksenteon apuvälineenä kasvinviljelytilalla. YAMK opinnäytetyö. Savonia. Saatavana: https://www.theseus.fi/bitstream/handle/10024/131282/Riikonen_Aila.pdf?sequence=1&isAllowed=y
  -Material gathered during the studies

  Planned learning activities and teaching methods

  -Lectures
  -Expert lectures in and out of the campus
  -Yield mapping
  -Drone flying and processing the images taken during the flights
  -Independent test drive

  Assessment methods and criteria

  According to the mandatory assignments and practical work.

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 09.10.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 5 credits

  Group(s)

  • AGRO18B
  • MAGRO18

  Seats

  0 - 20

  Teacher(s)

  Juha Tiainen, Jori Lahti, Arja Nykänen

  Further information for students

  Practical on the field and computer classroom are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Total work load of the course: 134 h
  -Lectures 20 h
  -Practical on the field 12 h
  -Practical in the computer classroom 12 h
  -Independent studying and assignment 90 h

  Assessment criteria

  Approved / Failed

  The student can analyze the adaptability of precision farming technologies and pick suitable solutions to example cases. He/she is capable of adjusting and using some precision farming technologies. He/she carries out all assignments of the course and knows the basics of drone piloting and processing of geoinformation.

• Protein crops 9A00CI30-3002 11.01.2021-03.04.2021  5 credits +-
  Learning outcomes of the course

  Students will understand the development phases of the more common protein crops, cultivation techniques, and the factors that affect the quantity and quality of harvests. Students will know how to use machinery needed to harvest and process protein field crops. They will be competent in compiling a cultivation scheme and in making quality analyses. They will also be aware of the significance of the factors associated with quality.

  Prerequisites and co-requisites

  Basics of agriculture and food production. At the beginning of studies it will be shown litterature to reach needed level.

  Course contents

  - protein crops
  - cultivation technique and machines
  - quality and quantity factors
  - economical and environmental issues concerning production of protein crops
  - Student knows local production possibilities and markets.

  Assessment criteria

  Satisfactory

  The student knows the main protein crops in the development stages, cultivation techniques, crop quality and quantity factors. He is aware of the machines of protein crop harvesting and processing. He knows the principles of cropping plan and the most important quality analyzes.

  Good

  Students are able to compare the main protein crops in the developing stages, farming techniques and crop quality and quantity factors. He knows the machinery using the main protein crop harvesting and processing. He can name the cropping plan and the most important quality analyzes.

  Excellent

  The student is able to evaluate the major protein crop development stages and farming techniques affect crop quality and quantity. They are able to choose the most appropriate protein crop harvesting and processing of the necessary machining. He is able to make the cropping plan independently, as well as compare the most important quality analyzes.

  Further information

  E-learning studies. Student needs webcamera and headset.

  ---

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Exam at the beginning of course.
  Litterature: Seppänen, M., Kurppa, S. Rinne, M. & Alakukku, L. 2019. Ruokaa! : kestävä maatalous ja ruoantuotanto. Helsinki: Maahenki.
  Hollo, E. J. 2008. Elintarvikeoikeus: johdatus elintarvikesääntelyn perusteisiin. Helsinki: Edita
  Material to final exam will be shown during course.

  Planned learning activities and teaching methods

  e-learning

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 03.04.2021

  Enrollment date

  16.11.2020 - 31.12.2020

  • 5 credits

  Teacher(s)

  Jarmo Alarinta, Arja Nykänen

  Further information for students

  Contacts Arja Nykänen, arja.nykanen@seamk.fi
  The course is available through CampusOnline also for students from other universities of applied sciences.

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

  Students use of time and load

  5 studycredits

• SeAMK Food Challenge (2-3ect) 9A00CN28-3001 11.01.2021-21.03.2021  3 credits +-
  Learning outcomes of the course

  Student is able to recognize and analyze the business possibilities related to the food value chain. The student is able to interpret current factors which affect operation and possibilities of the future. The student produces independently or in teams an idea description which meets the criteria of the competition. The student is able to develop and justify the idea with the following criteria:
  - Uniqueness and added value of the idea
  - Market opportunities or demand
  - Target group, customers
  - Features of the service/product
  - Business and risks
  - Know-how needed to put the idea into practice
  - Sustainability

  Prerequisites and co-requisites

  : No previous studies are required.

  Course contents

  Fully online course. The student considers the online material (sustainable food solutions, megatrends, developing business idea) and produces their own idea to a description that meets the competition criteria. This can be done independently or in student teams. The learning tasks of the course form the idea description to the competition. (It is also possible to take the course without participating the competition.)

  Further information

  Food Business Challenge is a national competition for students in Finland, organized by Seinäjoki University of Applied Sciences, School of Food and Agriculture. The competition searches new business ideas for the food sector. Theme of the competition is sustainable food solutions. In the competition there are money prizes. Participation is possible individually or in teams.

  ---

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 21.03.2021

  Enrollment date

  16.11.2020 - 28.02.2021

  • 3 credits

  Teacher(s)

  Soila Huhtaluhta

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  R&D proportion

  2 credits

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

• Solar energy in food chain (online course) 9A00CN03-3001 01.03.2021-21.03.2021  2 credits +-
  Learning outcomes of the course

  After the course, the student can…
  • assess solar energy production as part of energy demand and consumption
  • utilize the knowledge for developing the energy needs of companies and organizations
  • Recognise the possibilites and limits of using solar energy in working life
  • Understand the steps involved in installing solar energy

  Course contents

  Introduction, objectives and practices, assignment
  Solar energy potential and seasonal variation
  Solar energy production and technologies
  Solar energy business and feasibility calculations
  Case studies and energy production subsidies

  Assessment criteria

  Satisfactory

  The assingments is a partly missing the real subject
  The subject is schematic.
  The work is unstructured and the boundaries are unclear
  The results to be achieved are unclear.
  There are development goals set for project work, but they remain loose and unsubstantiated

  Good

  The assignment is useful and well-grounded for working life.
  The assignment handle current issues, but it is common in the field
  The work is based on knowledge and its limits are clear.
  The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
  The role of the working life is taken into account.

  Excellent

  The work is useful for practical activities and relevant for the working life and its development.
  The work is relevant, new, creative, and demanding.
  The limits are clear.
  The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
  The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  01.03.2021 - 21.03.2021

  Enrollment date

  16.11.2020 - 21.02.2021

  • 2 credits

  Teacher(s)

  Juha Tiainen, Kari Laasasenaho

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

• Special course in sales of agriculture KA00BX19-3001 16.09.2020-18.11.2020  2 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  Student are able to apply the knowledge related to a produkt line to practical work in retail trade.

  Course contents

  Material provided by K-Kauppiasliitto

  Assessment criteria

  Satisfactory

  Satisfactory ( 2-1) student has done excersises

  Good

  Good ( 4-3) The student is able to apply well the knowledges

  Excellent

  Excellent ( 5 )The student is able to apply very well the knowledges

  ---

  Mode of delivery

  Distance learning

  Recommended or required reading

  material is provided in Moodle course

  Planned learning activities and teaching methods

  distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  16.09.2020 - 18.11.2020

  Enrollment date

  16.04.2020 - 10.09.2020

  • 2 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Anu Katila

  Further information for students

  K-Group Master Sales Training provides students up-to-date information on the agricultural trade and retail business

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  R&D proportion

  1 credits

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Students use of time and load

  54 hours

• Specialisation practice KA01EEHAR1-3013 24.08.2020-31.07.2021  15 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  The aim of the practical training is to provide students with an opportunity to acquire international work experience and to support the goals of internationalisation.

  Course contents

  Students may do their practical training in rural industries in Finland or abroad.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Käytännön harjoittelu (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.07.2021

  Enrollment date

  16.04.2020 - 15.04.2021

  • 15 credits

  Group(s)

  • AGRO18B
  • AGRO18A

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Harjoittelupaikka on julkinen tai yksityinen yritys. (not translated)

  Students use of time and load

  Harjoittelun ohjeistustunnit, 75 työpäivää, raportoinnit (not translated)

• Specialisation practice KA01EEHAR1-3014 04.01.2021-30.12.2021  15 credits  (MAGRO19) +-
  Learning outcomes of the course

  The aim of the practical training is to provide students with an opportunity to acquire international work experience and to support the goals of internationalisation.

  Course contents

  Students may do their practical training in rural industries in Finland or abroad.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Käytännön harjoittelu (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.12.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 15 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Harjoittelupaikka on julkinen tai yksityinen yritys (not translated)

  Students use of time and load

  Harjoittelun ohjeistustunnit, 75 työpäivää, raportointi (not translated)

• Specialisation practice 2 KA01EEHAR2-3005 01.09.2020-31.12.2021  5 credits  (MAGRO18) +-
  Learning outcomes of the course

  The aim of the practical training is to provide students with an opportunity to acquire international work experience and to support the goals of internationalisation.

  Course contents

  Students may do their practical training in rural industries in Finland or abroad.

  ---

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.09.2020 - 31.12.2021

  • 5 credits

  Group(s)

  • MAGRO18

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

• Specialisation practice 2 KA01EEHAR2-3003 01.01.2021-31.07.2021  5 credits  (AGRO17B) +-
  Learning outcomes of the course

  The aim of the practical training is to provide students with an opportunity to acquire international work experience and to support the goals of internationalisation.

  Course contents

  Students may do their practical training in rural industries in Finland or abroad.

  ---

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Enrollment date

  20.04.2020 - 31.05.2020

  • 5 credits

  Group(s)

  • AGRO17B

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

• Specialisation practice 2 KA01EEHAR2-3004 01.01.2021-31.07.2021  5 credits  (AGRO17A) +-
  Learning outcomes of the course

  The aim of the practical training is to provide students with an opportunity to acquire international work experience and to support the goals of internationalisation.

  Course contents

  Students may do their practical training in rural industries in Finland or abroad.

  ---

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Enrollment date

  20.04.2020 - 31.05.2021

  • 5 credits

  Group(s)

  • AGRO17A

  Teacher(s)

  Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

• Statistical Deduction KA00BD37-3005 11.01.2021-30.04.2021  2 credits  (AGRO18B) +-
  Learning outcomes of the course

  Understanding and competence to interpret ordinary (agricultural) statistical information and to process and present data. SPSS and Webropol basic skills

  Course contents

  Basic statistical concepts; processing and presentation of quantitative data with SPSS; distribution and descriptive statistics and their interpretation; correlation and regression; the role of statistical analyses of data and the concept of statistical significance of difference

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Opiskelija osallistunut oppitunneille ja suorittanut annetut tehtävät - hyväksytty. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • AGRO18B

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 52 h
  - of which scheduled studies: 21 h
  - of which autonomous studies: 31 h

• Statistical Deduction KA00BD37-3006 04.01.2021-30.04.2021  2 credits  (AGRO18A) +-
  Learning outcomes of the course

  Understanding and competence to interpret ordinary (agricultural) statistical information and to process and present data. SPSS and Webropol basic skills

  Course contents

  Basic statistical concepts; processing and presentation of quantitative data with SPSS; distribution and descriptive statistics and their interpretation; correlation and regression; the role of statistical analyses of data and the concept of statistical significance of difference

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Opiskelija osallistunut oppitunneille ja suorittanut annetut tehtävät - hyväksytty. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • AGRO18A

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 52 h
  - of which scheduled studies: 21 h
  - of which autonomous studies: 31 h

• Statistical Deduction KA00BD37-3007 18.01.2021-30.04.2021  2 credits  (MAGRO19) +-
  Learning outcomes of the course

  Understanding and competence to interpret ordinary (agricultural) statistical information and to process and present data. SPSS and Webropol basic skills

  Course contents

  Basic statistical concepts; processing and presentation of quantitative data with SPSS; distribution and descriptive statistics and their interpretation; correlation and regression; the role of statistical analyses of data and the concept of statistical significance of difference

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced by the lecturer

  Planned learning activities and teaching methods

  Lectures and assignments

  Assessment methods and criteria

  Opiskelija osallistunut oppitunneille ja suorittanut annetut tehtävät - hyväksytty. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 25.01.2021

  • 2 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 52 h
  - of which scheduled studies: 12 h
  - of which autonomous studies: 40 h

• Strategic farm management and decision making 9A00BT27-3001 31.08.2020-30.04.2021  5 credits  (AGRO18A) +-
  Learning outcomes of the course

  Students will develop a profound understanding of how to manage a farm or ranch.

  Prerequisites and co-requisites

  Basics of agribusiness

  Course contents

  - Functions of management
  - Strategic management
  - Planning, implementation and control
  - Decision making

  Further information

  5 credits in RDI

  ---

  Name of lecturer(s)

  Matti Ryhänen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kay, Edwards & Duffy 2016. Farm Management. McGraw-Hill (soveltuvin osin). Olson 2004. Farm Management: Principles and Strategies. Blackwell Publishing Company. Iowa State Press. Ryhänen & Laitila 2012. Yhteistyö ja resurssit maitotiloilla. Verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 59. s. 91-151. Ryhänen & Nissinen (toim.) 2011. Kilpailukykyä maidontuotantoon. Toimintaympäristön tarkastelu ja ennakointi. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 8. s. 35-42 ja 58-74. Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31: 1-178. Ryhänen & Sipiläinen (toim.) 2018. Maatalousyrityksen johtaminen ja tuotannon suunnittelu.

  Planned learning activities and teaching methods

  Lessons, team working, collaborative learning.

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 5 credits

  Group(s)

  • AGRO18A

  Seats

  0 - 25

  Teacher(s)

  Matti Ryhänen

  Further information for students

  Opetusresurssien mahdollistamissa rajoissa otetaan opiskelijoita opintojaksolle.
  Tarvittaessa valinta opintojaksoille tehdään opintomenestyksen mukaisessa järjestyksessä.
  Opintomenestys määritetään seuraavien opintojaksojen keskiarvon perusteella:
  - Maatalouden yritystalouden perusteet
  - Maatilayrityksen verotus
  - Maatalouspolitiikka
  
  Lisäksi edellytetään, että agrologi (AMK) kaikille yhteisissä ammattiopinnoissa on edetty opetussuunnitelman mukaisesti. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  5 credits

  Evaluation scale

  1-5

  Work placement(s)

  The management is developed in actual farm businesses. The students act in the active interaction with the farmers. The teacher supports the students in this work. The students draw up a written report to the farmers.

  Students use of time and load

  134 hours

• Structure of Food Chain YE00BI08-3014 25.01.2021-18.04.2021  5 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

  Course contents

  -the main crops of Finnish agricultural production and the use of food as well as quality factors
  -animal husbandry: the main products and fodders, as well as the main product quality factors
  -most significant global food raw materials and product features
  -basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
  -basic food processing methods and the importance of the quality elements of food service production
  -the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
  -main actors working in the food chain

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature and other material will be researched by the particular group

  Planned learning activities and teaching methods

  Lectures
  Workshops
  Group work
  Online Material

  Assessment methods and criteria

  According to the activity of the student group and the quality of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  25.01.2021 - 18.04.2021

  Enrollment date

  16.04.2020 - 04.02.2021

  • 5 credits

  Group(s)

  • AGRO20B
  • BIELI20B
  • RESTO20B

  Teacher(s)

  Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny

  Further information for students

  Work shops and seminar are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  The work load of the study is,
  -26 h lectures
  -10 h workshops
  -4 h seminar
  -94 h group work

• Structure of Food Chain YE00BI08-3015 25.01.2021-01.04.2021  5 credits  (AGRO20A, ...) +-
  Learning outcomes of the course

  The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

  Course contents

  -the main crops of Finnish agricultural production and the use of food as well as quality factors
  -animal husbandry: the main products and fodders, as well as the main product quality factors
  -most significant global food raw materials and product features
  -basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
  -basic food processing methods and the importance of the quality elements of food service production
  -the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
  -main actors working in the food chain

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature and other material will be researched by the particular group

  Planned learning activities and teaching methods

  Lectures
  Workshops
  Group work
  Online Material

  Assessment methods and criteria

  According to the activity of the student group and the quality of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  25.01.2021 - 01.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20A
  • RESTO20
  • BIELI20A
  • BIELI20
  • RESTO20A

  Teacher(s)

  Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny

  Further information for students

  Work shops and seminar are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  The work load of the study is,
  -26 h lectures
  -10 h workshops
  -4 h seminar
  -94 h group work

• Structure of Food Chain YE00BI08-3016 11.01.2021-30.04.2021  5 credits  (MAGRO21, ...) +-
  Learning outcomes of the course

  The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

  Course contents

  -the main crops of Finnish agricultural production and the use of food as well as quality factors
  -animal husbandry: the main products and fodders, as well as the main product quality factors
  -most significant global food raw materials and product features
  -basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
  -basic food processing methods and the importance of the quality elements of food service production
  -the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
  -main actors working in the food chain

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature and other material will be researched by the particular group

  Planned learning activities and teaching methods

  Lectures
  Workshops
  Group work
  Online Material

  Assessment methods and criteria

  According to the activity of the student group and the quality of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 04.02.2021

  • 5 credits

  Group(s)

  • MAGRO21
  • MBIELI21
  • MRESTO21

  Teacher(s)

  Anu Latva-Reinikka, Samu Palander, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny

  Further information for students

  Work shops and seminar are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  The work load of the study is,
  -26 h lectures
  -10 h workshops
  -4 h seminar
  -94 h group work

• Studying at a University of Applied Sciences XX00CG82-3039 24.08.2020-30.04.2021  2 credits  (AGRO20A) +-
  Learning outcomes of the course

  The student is able to
  - function in a university of applied sciences
  - develop learning, studying and job seeking skills
  - use efficiently different learning environments
  - learn about one's own field of study and employment opportunities in the field
  - identify individual opportunities for internationalisation

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  structure of studies and different ways of conducting studies
  - study orientation and Seinäjoki University of Applied Sciences as a work community
  - statutes regulating higher education studies, regulations an rules of Seinäjoki University of Applied Sciences
  - student union activities
  - library services of Seinäjoki University of Applied Sciences
  - developing learning and study skills
  - social benefits for students and welfare services at Seinäjoki University of Applies Sciences
  - career planning and job seeking skills
  - relevance of internationalisation skills
  - opportunities for further studies

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Osoitetaan opintojaksolla (not translated)

  Planned learning activities and teaching methods

  Contact and distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 2 credits

  Group(s)

  • AGRO20A

  Teacher(s)

  Anu Katila, Anu Latva-Reinikka, Jussi-Matti Kallio, Opiskelijapalvelut Nimeämätön, Anna Tall, Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Osaamisen tunnistaminen (not translated)

  International connections

  International possibilities for studying and practising is told during these studies.

  Students use of time and load

  54 hours for student.

  Content periodicity

  Course is held during whole study year.

• Studying at a University of Applied Sciences XX00CG82-3041 24.08.2020-30.04.2021  2 credits  (AGRO20B) +-
  Learning outcomes of the course

  The student is able to
  - function in a university of applied sciences
  - develop learning, studying and job seeking skills
  - use efficiently different learning environments
  - learn about one's own field of study and employment opportunities in the field
  - identify individual opportunities for internationalisation

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  structure of studies and different ways of conducting studies
  - study orientation and Seinäjoki University of Applied Sciences as a work community
  - statutes regulating higher education studies, regulations an rules of Seinäjoki University of Applied Sciences
  - student union activities
  - library services of Seinäjoki University of Applied Sciences
  - developing learning and study skills
  - social benefits for students and welfare services at Seinäjoki University of Applies Sciences
  - career planning and job seeking skills
  - relevance of internationalisation skills
  - opportunities for further studies

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Osoitetaan opintojaksolla (not translated)

  Planned learning activities and teaching methods

  Contact and distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 07.09.2020

  • 2 credits

  Group(s)

  • AGRO20B

  Teacher(s)

  Anu Katila, Anu Latva-Reinikka, Jussi-Matti Kallio, Opiskelijapalvelut Nimeämätön, Anna Tall, Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Osaamisen tunnistaminen (not translated)

  International connections

  International possibilities for studying and practising is told during these studies.

  Students use of time and load

  54 hours for student.

  Content periodicity

  Course is held during whole study year.

• Studying at a University of Applied Sciences XX00CG82-3049 11.01.2021-30.04.2021  2 credits  (MAGRO21) +-
  Learning outcomes of the course

  The student is able to
  - function in a university of applied sciences
  - develop learning, studying and job seeking skills
  - use efficiently different learning environments
  - learn about one's own field of study and employment opportunities in the field
  - identify individual opportunities for internationalisation

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  structure of studies and different ways of conducting studies
  - study orientation and Seinäjoki University of Applied Sciences as a work community
  - statutes regulating higher education studies, regulations an rules of Seinäjoki University of Applied Sciences
  - student union activities
  - library services of Seinäjoki University of Applied Sciences
  - developing learning and study skills
  - social benefits for students and welfare services at Seinäjoki University of Applies Sciences
  - career planning and job seeking skills
  - relevance of internationalisation skills
  - opportunities for further studies

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Anu Katila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Osoitetaan opintojaksolla (not translated)

  Planned learning activities and teaching methods

  Contact and distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • MAGRO21

  Teacher(s)

  Anu Katila, Anu Latva-Reinikka, Opiskelijapalvelut Nimeämätön, Anna Tall, Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Osaamisen tunnistaminen (not translated)

  International connections

  International possibilities for studying and practising is told during these studies.

  Students use of time and load

  54 hours for student.

• Sustainability of Food Chain YE00BI09-3008 28.09.2020-18.12.2020  5 credits  (RESTO19B, ...) +-
  Learning outcomes of the course

  Student knows the dimensios of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

  Prerequisites and co-requisites

  Structure of Food Chain

  Course contents

  - The significance of responsible food chain in globally
  - Environmental responsibility of the food chain
  - Safety food and traceability
  - Nutritional recommendations
  - Well-being at work
  - Animal welfare
  - Economic responsibility and local market presence

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures, assignments, learning diary

  Assessment methods and criteria

  Avtive participation, assignments, learning diary.

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 05.10.2020

  • 5 credits

  Group(s)

  • RESTO19B
  • AGRO19B
  • BIELI19
  • BIELI19B
  • RESTO19

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Student's work load 133,5 hours.

• Sustainability of Food Chain YE00BI09-3009 28.09.2020-18.12.2020  5 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  Student knows the dimensios of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

  Prerequisites and co-requisites

  Structure of Food Chain

  Course contents

  - The significance of responsible food chain in globally
  - Environmental responsibility of the food chain
  - Safety food and traceability
  - Nutritional recommendations
  - Well-being at work
  - Animal welfare
  - Economic responsibility and local market presence

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures, assignments, learning diary

  Assessment methods and criteria

  Avtive participation, assignments, learning diary.

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 05.10.2020

  • 5 credits

  Group(s)

  • AGRO19A
  • BIELI19
  • BIELI19A
  • RESTO19
  • RESTO19A

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Student's work load 133,5 hours.

• Sustainability of Food Chain YE00BI09-3010 07.09.2020-18.12.2020  5 credits  (MAGRO20, ...) +-
  Learning outcomes of the course

  Student knows the dimensios of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

  Prerequisites and co-requisites

  Structure of Food Chain

  Course contents

  - The significance of responsible food chain in globally
  - Environmental responsibility of the food chain
  - Safety food and traceability
  - Nutritional recommendations
  - Well-being at work
  - Animal welfare
  - Economic responsibility and local market presence

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures, assignments, learning diary

  Assessment methods and criteria

  Avtive participation, assignments, learning diary.

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MAGRO20
  • MBIELI20
  • MAGRO19
  • MRESTO20

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Student's work load 133,5 hours.

• Swedish YELRUOTS031-3013 11.01.2021-30.04.2021  3 credits  (AGRO18B) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written tests

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • AGRO18B

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written tests

  Exam schedule

  Level test at the beginning of the course , final written test /smaller tests, oral tests

  Students use of time and load

  Ca 26 h contact classes + independent virtual studies

• Swedish YELRUOTS031-3014 04.01.2021-30.04.2021  3 credits  (AGRO18A) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written test

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 3 credits

  Group(s)

  • AGRO18A

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written test

  Exam schedule

  Level test at the beginning of the course , final written test /smaller tests

  Students use of time and load

  Ca 20 h contact classes + independent virtual studies

• Swedish YELRUOTS031-3015 19.10.2020-31.12.2020  3 credits  (BIELI19) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written tests

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 3 credits

  Group(s)

  • BIELI19

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written tests (OT)

  Exam schedule

  Written tests, oral tests (interview, presentation)

  Students use of time and load

  26 h contact classes + independent virtual studies

• Swedish YELRUOTS031-3016 08.03.2021-31.05.2021  3 credits  (MBIELI20) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written tests

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 3 credits

  Group(s)

  • MBIELI20

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written tests (OT)

  Exam schedule

  Written tests, oral tests (interview, presentation)

  Students use of time and load

  Ca 20 h contact classes + independent virtual studies

• Swedish Skills of the Staff of Public Organizations, oral VIRKARUSU-3100 01.01.2021-31.07.2021  (AGRO18B, ...) +-
  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Enrollment date

  08.05.2020 - 31.01.2021

  Group(s)

  • AGRO18B
  • AGRO18A

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

• Swedish Skills of the Staff of Public Organizations, written VIRKARUKI-3103 01.01.2021-31.07.2021  (AGRO18B, ...) +-
  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Enrollment date

  01.08.2019 - 31.01.2021

  Group(s)

  • AGRO18B
  • AGRO18A

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

• Swedish, preparatory course YE00BS77-3003 24.08.2020-04.10.2020  2 credits  (BIELI19, ...) +-
  Learning outcomes of the course

  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

  Prerequisites and co-requisites

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

  Course contents

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

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Material will be announced at the beginning of the course. Study book Reflex

  Planned learning activities and teaching methods

  Contact classes and virtual self-studies (Moodle)

  Assessment methods and criteria

  Active participation, returned assignments. Assessment: passed /failed

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 04.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • BIELI19
  • RESTO19

  Seats

  10 - 25

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

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

  Students use of time and load

  Ca 15 h contact classes, other work load independent work in Moodle

• The Growing Season KA00BW87-3002 01.05.2021-31.12.2021  5 credits  (AGRO19A) +-
  Learning outcomes of the course

  The student observes the events in the field during the growing period. The student identifies the most important weeds, blossoming wild plants and diseases and pests. The student learns to know the development phases of plants and the plant's protection needs as well as nature's valuable environmental aspects. The student is aware of the factors which affect crop formation and the quality of the crop and can estimate the quality of the different stages of crop farming and the factors which affect it.
  
  The student is able to describe the technology used for harvesting, especially from the point of view of measuring instruments, control systems and measures that focus on cultivation, and is familiar with the key stages of testing a sprayer
  
  The student is able to give examples of companies that are developing the area efficiently and are environmentally friendly

  Course contents

  Plant species and varieties of field crops, experimental areas, weeds, wild plants, diseases and pests, the need for plant protection, becoming acquainted with agricultural research, evaluation of the results of practical cultivation methods, testing a sprayer, farm and agricultural retailer visits.

  Assessment criteria

  Satisfactory

  The student knows the basics of the period. The student collects and identifies weeds, diseases and pests and is familiar with the phases of development of cultivated plants. The student knows what factors affect the crop development and quality of the crop. The student describes the technology, which is used in the cultivation.

  Good

  The student knows the contents of the period well. The student collects and identifies weeds, diseases and pests independently and knows the phases of development of cultivated plants. The student can conclude factors, which affect the crop development and the quality of the crop. The student can justify the technology, which is used in the cultivation.

  Excellent

  The student knows the contents of the period well and knows how to apply them in practice. The student collects and identifies weeds, diseases and pests actively and identifies the phases of development of cultivated plants. The student can think and analyse factors, which affect the crop development and the quality of the crop. The student can apply the technology knowledge of the cultivation in practice.

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.05.2021 - 31.12.2021

  Enrollment date

  01.10.2020 - 10.05.2021

  • 5 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Jussi-Matti Kallio, Juha Tiainen, Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Evaluation scale

  1-5

• The Growing Season KA00BW87-3003 24.05.2021-31.12.2021  5 credits  (MAGRO20) +-
  Learning outcomes of the course

  The student observes the events in the field during the growing period. The student identifies the most important weeds, blossoming wild plants and diseases and pests. The student learns to know the development phases of plants and the plant's protection needs as well as nature's valuable environmental aspects. The student is aware of the factors which affect crop formation and the quality of the crop and can estimate the quality of the different stages of crop farming and the factors which affect it.
  
  The student is able to describe the technology used for harvesting, especially from the point of view of measuring instruments, control systems and measures that focus on cultivation, and is familiar with the key stages of testing a sprayer
  
  The student is able to give examples of companies that are developing the area efficiently and are environmentally friendly

  Course contents

  Plant species and varieties of field crops, experimental areas, weeds, wild plants, diseases and pests, the need for plant protection, becoming acquainted with agricultural research, evaluation of the results of practical cultivation methods, testing a sprayer, farm and agricultural retailer visits.

  Assessment criteria

  Satisfactory

  The student knows the basics of the period. The student collects and identifies weeds, diseases and pests and is familiar with the phases of development of cultivated plants. The student knows what factors affect the crop development and quality of the crop. The student describes the technology, which is used in the cultivation.

  Good

  The student knows the contents of the period well. The student collects and identifies weeds, diseases and pests independently and knows the phases of development of cultivated plants. The student can conclude factors, which affect the crop development and the quality of the crop. The student can justify the technology, which is used in the cultivation.

  Excellent

  The student knows the contents of the period well and knows how to apply them in practice. The student collects and identifies weeds, diseases and pests actively and identifies the phases of development of cultivated plants. The student can think and analyse factors, which affect the crop development and the quality of the crop. The student can apply the technology knowledge of the cultivation in practice.

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  24.05.2021 - 31.12.2021

  Enrollment date

  01.09.2020 - 10.05.2021

  • 5 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Jussi-Matti Kallio, Juha Tiainen, Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Evaluation scale

  1-5

• The Growing Season KA00BW87-3001 01.05.2021-31.12.2021  5 credits  (AGRO19B) +-
  Learning outcomes of the course

  The student observes the events in the field during the growing period. The student identifies the most important weeds, blossoming wild plants and diseases and pests. The student learns to know the development phases of plants and the plant's protection needs as well as nature's valuable environmental aspects. The student is aware of the factors which affect crop formation and the quality of the crop and can estimate the quality of the different stages of crop farming and the factors which affect it.
  
  The student is able to describe the technology used for harvesting, especially from the point of view of measuring instruments, control systems and measures that focus on cultivation, and is familiar with the key stages of testing a sprayer
  
  The student is able to give examples of companies that are developing the area efficiently and are environmentally friendly

  Course contents

  Plant species and varieties of field crops, experimental areas, weeds, wild plants, diseases and pests, the need for plant protection, becoming acquainted with agricultural research, evaluation of the results of practical cultivation methods, testing a sprayer, farm and agricultural retailer visits.

  Assessment criteria

  Satisfactory

  The student knows the basics of the period. The student collects and identifies weeds, diseases and pests and is familiar with the phases of development of cultivated plants. The student knows what factors affect the crop development and quality of the crop. The student describes the technology, which is used in the cultivation.

  Good

  The student knows the contents of the period well. The student collects and identifies weeds, diseases and pests independently and knows the phases of development of cultivated plants. The student can conclude factors, which affect the crop development and the quality of the crop. The student can justify the technology, which is used in the cultivation.

  Excellent

  The student knows the contents of the period well and knows how to apply them in practice. The student collects and identifies weeds, diseases and pests actively and identifies the phases of development of cultivated plants. The student can think and analyse factors, which affect the crop development and the quality of the crop. The student can apply the technology knowledge of the cultivation in practice.

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.05.2021 - 31.12.2021

  Enrollment date

  16.04.2020 - 10.05.2021

  • 5 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Jussi-Matti Kallio, Juha Tiainen, Anna Tall, Jori Lahti, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• The Taxation of a Rural Enterprise 9A00BW77-3002 11.01.2021-30.04.2021  5 credits  (AGRO19A) +-
  Learning outcomes of the course

  The student knows
  • Principles of agricultural and forestry taxation, technology and tax planning on the basis of MVL and forest tax based on TVL
  • Principles of EVL
  • Basic information on VAT, real estate taxation and transfer tax.

  Course contents

  The studies consist of sections of variable size. The sections are:
  1. Agriculture Taxation (the largest subsection)
  2. Forest Taxation
  3. Taxation of business revenue and the valuation of assets
  4. Other aspects of taxation

  Assessment criteria

  Satisfactory

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  1. Opiskelija able to search the documentation required for forest taxation of agricultural income tax accounting, taxation and forest on the SME business tax law provisions, as well as part of the documented agricultural and tax form filling

  Good

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  3. Students are able to look for instructions on income tax accounting in agriculture, forestry and taxation for SMEs in business tax law regulations and is able to make the agriculture and forestry taxation required and the tax form filling. The student understands the importance of tax planning, taxation, agricultural, forest taxation and business taxation

  Excellent

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  5. The student knows the main pieces of legislation mentioned above, is able to make the agriculture and forestry accounting required by the tax laws and the tax form filling. The student understands the importance of tax planning and will be able to take advantage of the farm and SME taxation.

  Further information

  1 SP in RDI

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Opinnoissa käytetään itseohjautuvasti olemassa olevia verottajan sivuja ,lakitekstejä, opettajien tuottamaa aineistoa sekä harjoitustehtäväcaseja. (not translated)

  Planned learning activities and teaching methods

  Opintojakson kokonaisuus muodostuu luennoista, yksin tai ryhmässä tapahtuvasta käytäntöön soveltavasta perehtymisestä opetusmateriaaleihin sekä harjoitustehtävistä. Opiskelijat etsivät ja luovat tietoa itseohjautuvasti ryhmissä. (not translated)

  Assessment methods and criteria

  Kukin osio erikseen on suoritettava hyväksytysti. Hyväksyttävä suorittaminen edellyttää tentin hyväksyttävää suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Juha Tiainen, Jyrki Rajakorpi, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä 5* 26,6 tuntia= 134 tuntia, josta 60 % muodostuu luento-opetukseen ja oppitunneilla harjoitustehtävien tekemiseen osallistumisesta, sekä 40 % itsenäisestä perehtymisestä opintojakson teemoihin sekä harjoitustehtävien tekemisestä ja raportoinnista. (not translated)

• The Taxation of a Rural Enterprise 9A00BW77-3003 04.01.2021-30.04.2021  5 credits  (AGRO19B) +-
  Learning outcomes of the course

  The student knows
  • Principles of agricultural and forestry taxation, technology and tax planning on the basis of MVL and forest tax based on TVL
  • Principles of EVL
  • Basic information on VAT, real estate taxation and transfer tax.

  Course contents

  The studies consist of sections of variable size. The sections are:
  1. Agriculture Taxation (the largest subsection)
  2. Forest Taxation
  3. Taxation of business revenue and the valuation of assets
  4. Other aspects of taxation

  Assessment criteria

  Satisfactory

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  1. Opiskelija able to search the documentation required for forest taxation of agricultural income tax accounting, taxation and forest on the SME business tax law provisions, as well as part of the documented agricultural and tax form filling

  Good

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  3. Students are able to look for instructions on income tax accounting in agriculture, forestry and taxation for SMEs in business tax law regulations and is able to make the agriculture and forestry taxation required and the tax form filling. The student understands the importance of tax planning, taxation, agricultural, forest taxation and business taxation

  Excellent

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  5. The student knows the main pieces of legislation mentioned above, is able to make the agriculture and forestry accounting required by the tax laws and the tax form filling. The student understands the importance of tax planning and will be able to take advantage of the farm and SME taxation.

  Further information

  1 SP in RDI

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Opinnoissa käytetään itseohjautuvasti olemassa olevia verottajan sivuja ,lakitekstejä, opettajien tuottamaa aineistoa sekä harjoitustehtäväcaseja. (not translated)

  Planned learning activities and teaching methods

  Opintojakson kokonaisuus muodostuu luennoista, yksin tai ryhmässä tapahtuvasta käytäntöön soveltavasta perehtymisestä opetusmateriaaleihin sekä harjoitustehtävistä. Opiskelijat etsivät ja luovat tietoa itseohjautuvasti ryhmissä. (not translated)

  Assessment methods and criteria

  Kukin osio erikseen on suoritettava hyväksytysti. Hyväksyttävä suorittaminen edellyttää tentin hyväksyttävää suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Juha Tiainen, Jyrki Rajakorpi, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä 5* 26,6 tuntia= 134 tuntia, josta 60 % muodostuu luento-opetukseen ja oppitunneilla harjoitustehtävien tekemiseen osallistumisesta, sekä 40 % itsenäisestä perehtymisestä opintojakson teemoihin sekä harjoitustehtävien tekemisestä ja raportoinnista. (not translated)

• The Taxation of a Rural Enterprise 9A00BT25-3003 07.09.2020-18.12.2020  5 credits  (MAGRO19) +-
  Learning outcomes of the course

  Students will become familiar with the principles and techniques of agricultural taxation and tax planning, basis, forest taxation, as well as rural businesses' tax VAT based on. In addition, students gain the basic knowledge of value added tax, property tax and asset transfer.

  Course contents

  The studies consist of sections of variable size. The sections are:
  1. Agriculture Taxation (the widest subsystem)
  2. Forest Taxation
  3. Taxation of business revenue and the valuation of assets
  4. Other aspects of taxation

  Assessment criteria

  Satisfactory

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  1.Opiskelija able to search the documentation required for forest taxation of agricultural income tax accounting, taxation and forest on the SME business tax law provisions, as well as part of the documented agricultural and tax form filling

  Good

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  3. Students are able to look for instructions on income tax accounting in agriculture, forestry and taxation for SMEs in business tax law regulations and is able to make the agriculture and forestry taxation required and the tax form filling. The student understands the importance of tax planning, taxation, agricultural, forest taxation and business taxation

  Excellent

  The assessment shall in particular know-how applied student, as evidenced by satisfactorily performing the tasks assigned by the teacher's section and any exams. Grades will be determined on the basis of the criteria below:
  5. The student knows the main pieces of legislation mentioned above, is able to make the agriculture and forestry accounting required by the tax laws and the tax form filling. The student understands the importance of tax planning and will be able to take advantage of the farm and SME taxation.

  Further information

  1 SP in RDI

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Opinnoissa käytetään itseohjautuvasti olemassa olevia verottajan sivuja ,lakitekstejä, opettajien tuottamaa aineistoa sekä harjoitustehtäväcaseja. (not translated)

  Planned learning activities and teaching methods

  Opintojakson kokonaisuus muodostuu luennoista, yksin tai ryhmässä tapahtuvasta käytäntöön soveltavasta perehtymisestä opetusmateriaaleihin sekä harjoitustehtävistä. Opiskelijat etsivät ja luovat tietoa itseohjautuvasti ryhmissä. (not translated)

  Assessment methods and criteria

  Kukin osio erikseen on suoritettava hyväksytysti. Hyväksyttävä suorittaminen edellyttää tentin hyväksyttävää suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 21.09.2020

  • 5 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Juha Tiainen, Jyrki Rajakorpi, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä 5* 26,6 tuntia= 134 tuntia, josta n. 30 % muodostuu luento-opetukseen ja oppitunneilla harjoitustehtävien tekemiseen osallistumisesta, sekä n. 70 % itsenäisestä perehtymisestä opintojakson teemoihin sekä harjoitustehtävien tekemisestä ja raportoinnista. (not translated)

• The countryside as an operating environment 9A00BW67-3004 24.08.2020-09.10.2020  5 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  Students will learn about rural businesses and the opportunities offered by rural areas. The student can explain the position of Finnish agriculture and forestry in an international operating environment. The student is able to name different companies related to agriculture and forestry and other business activities in rural areas
  
  The student can give examples of different farms and describe their functional differences and meanings. They can describe key inputs and resources, co-operatives and connections, as well as product flows and operating cycles.
  
  The student becomes acquainted with the forest environment from the perspective of the entrepreneur as both wood production and multifunctional possibilities, for example, in the forest Green Care operation. He is able to explain the cycle of timber production in forests and to identify particularly important habitats of forest nature. He recognizes the importance of the forest and field environment for Finland's carbon balance.
  
  The student identifies the main crops and some key weeds. The student is able to analyze the results of soil samples and understand their significance as a basis for sustainable plant cultivation. Students are able to give examples of how plants function as carbon sinks and recognize the importance of soil in the carbon cycle
  
  The student recognizes the most important agricultural machinery and their purpose. The student knows how to use a tractor and front loader, work machines, trailer safely and has the ability to start agricultural training.

  Prerequisites and co-requisites

  None.

  Course contents

  - agriculture in Finland and in a global operating environment
  - countryside as a concept and businesses and earning potential
  - the importance of the forest as a source of economic prosperity
  - sustainable development, circular economy and carbon cycle
  - the most important agricultural machinery and tractor driving practice
  - Finnish cultivation and weeds
  - Fertility analysis as part of crop production
  - study trips

  Assessment criteria

  Satisfactory

  .

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material that teachers inform you.

  Planned learning activities and teaching methods

  Participation to practical training, field trip and lectures. Learningdiary including considered things in study module.
  Raport + net exam (forestry)

  Assessment methods and criteria

  Active partisipation, exam, learningdiary, practical training and raport --> accept or fail in whole study module.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 09.10.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 5 credits

  Group(s)

  • AGRO20B
  • AGRO20A

  Small group(s)

  • Pienryhmä 1 (Size: 1. Open university: 0.)
  • Pienryhmä 2 (Size: 1. Open university: 0.)
  • Pienryhmä 3 (Size: 1. Open university: 0.)
  • Pienryhmä 4 (Size: 1. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Jussi-Matti Kallio, Juha Tiainen, Anna Tall, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  If you have competence in practical training, you can show it to teacher.

  Students use of time and load

  100 hours, dividing: practical training, business, forestry, sustainable development, cultivation and field trip.

• The countryside as an operating environment 9A00BW67-3006 08.02.2021-30.04.2021  5 credits  (MAGRO21) +-
  Learning outcomes of the course

  Students will learn about rural businesses and the opportunities offered by rural areas. The student can explain the position of Finnish agriculture and forestry in an international operating environment. The student is able to name different companies related to agriculture and forestry and other business activities in rural areas
  
  The student can give examples of different farms and describe their functional differences and meanings. They can describe key inputs and resources, co-operatives and connections, as well as product flows and operating cycles.
  
  The student becomes acquainted with the forest environment from the perspective of the entrepreneur as both wood production and multifunctional possibilities, for example, in the forest Green Care operation. He is able to explain the cycle of timber production in forests and to identify particularly important habitats of forest nature. He recognizes the importance of the forest and field environment for Finland's carbon balance.
  
  The student identifies the main crops and some key weeds. The student is able to analyze the results of soil samples and understand their significance as a basis for sustainable plant cultivation. Students are able to give examples of how plants function as carbon sinks and recognize the importance of soil in the carbon cycle
  
  The student recognizes the most important agricultural machinery and their purpose. The student knows how to use a tractor and front loader, work machines, trailer safely and has the ability to start agricultural training.

  Prerequisites and co-requisites

  None.

  Course contents

  - agriculture in Finland and in a global operating environment
  - countryside as a concept and businesses and earning potential
  - the importance of the forest as a source of economic prosperity
  - sustainable development, circular economy and carbon cycle
  - the most important agricultural machinery and tractor driving practice
  - Finnish cultivation and weeds
  - Fertility analysis as part of crop production
  - study trips

  Assessment criteria

  Satisfactory

  .

  ---

  Name of lecturer(s)

  Juha Tiainen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material that teachers inform you.

  Planned learning activities and teaching methods

  Participation to practical training, field trip and lectures. Learningdiary including considered things in study module.
  Raport + net exam (forestry)

  Assessment methods and criteria

  Active partisipation, exam, learningdiary, practical training and raport --> accept or fail in whole study module.

  Language of instruction

  Tuition in Finnish

  Timing

  08.02.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • MAGRO21

  Small group(s)

  • Pienryhmä 1 (Size: 0. Open university: 0.)
  • Pienryhmä 2 (Size: 0. Open university: 0.)
  • Pienryhmä 3 (Size: 0. Open university: 0.)
  • Pienryhmä 4 (Size: 0. Open university: 0.)

  Teacher(s)

  Anu Latva-Reinikka, Jussi-Matti Kallio, Juha Tiainen, Anna Tall, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Open UAS Studies

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Completion alternatives

  If you have competence in practical training, you can show it to teacher.

  Students use of time and load

  100 hours, dividing: practical training, business, forestry, sustainable development, cultivation and field trip.

• The principles of farm-scale planning of production 9A00BT30-3001 31.08.2020-18.12.2020  10 credits  (AGRO18B, ...) +-
  Learning outcomes of the course

  Students will analyze the present situation of an agricultural enterprise and can justify how to develop the production. They will understand the principles of production planning, which leads to the best possible economic outcome. They will understand how the planning of production progresses when utilising the gross margin method.

  Prerequisites and co-requisites

  Common professional studies and farming practise.

  Course contents

  Managing an agricultural enterprise
  - Entrepreneurship and working as an entrepreneur
  - Acquiring information and analysis of it
  - Planning production according to the gross margin method
  - Determining production alternatives, business results and solvency

  Assessment criteria

  Satisfactory

  The students have difficulties in understanding the effects of market economy system, productive resources and entrepreneurship in the planning of the production. They need a lot of support in making calculations and in the interpretation of results. They fall behind schedule.

  Good

  The students understand the effects of market economy system, productive resources and entrepreneurship in the planning of the production. They need some support in making calculations but can understand the significance of different components at farm-scale level. They work on schedule.

  Excellent

  The students can apply the rules of market economy system, the possibilities of productive resources and entrepreneurial activity in the planning of the production and understand the significance of different components at farm-scale level. They know how to utilize the planning methods and can make calculations with a minor support. They work on schedule.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Ryhänen ja Sipiläinen (2018): Maatalousyrityksen johtaminen ja toiminnan kehittäminen. (not translated)

  Planned learning activities and teaching methods

  Yhteistoiminnallinen oppiminen. Kontaktiopetus (luennot, ryhmätyöskentely ja palautteet) ja itsenäinen työskentely. (not translated)

  Assessment methods and criteria

  Ryhmässä tehtävä suunnitelma olemassa olevalle tilalle. Suunnitelman osiot (talous, teknologia, kasvi ja kotieläintalous) arvioidaan erikseen. Näistä yhdessä muodostuu kokonaisarvosana. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 10 credits

  Group(s)

  • AGRO18B
  • MAGRO18

  Teacher(s)

  Samu Palander, Jori Lahti, Marjo Latva-Kyyny, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  5 credits

  Evaluation scale

  1-5

  Students use of time and load

  Työmäärä yhteensä 270 h sisältäen lähiopetusta ja itsenäistä työskentelyä ryhmissä. (not translated)

• Thesis KA01FOPNAY1-3012 01.08.2020-17.12.2021  15 credits  (MAGRO18) +-
  Learning outcomes of the course

  Students will complete a final thesis on a topic associated with rural industries such that the work supports their professional specialisation in the best possible way. The purpose of the thesis is to give students the opportunity to apply their knowledge of solving problems in the working world using existing information and research results and doing practical research themselves

  Course contents

  Students will present their thesis work both in writing and as an oral presentation and in so doing will indicate they are capable of presenting information clearly and consistently. Students are required to present their thesis plan(s) at least 10 weeks before the thesis deadline.
  
  Maturity Test: According to Section 10 of the law pertaining to universitites of applied sciences (No. 256/1995), students who wish to complete a degree at the university of applied sciences level must complete a Maturity Test. The test is an integral part of the thesis and it is written on a topic pertaining to the thesis. The Maturity Test allows students to validate their knowledge of their chosen professional field and to show they are competent in the Finnish or Swedish languages. Thesis advisors provide students with two topics (titles), one of which they choose to write about. Students must indicate they are able to express themselves clearly using academic-style language and terminology associated with the field of rural industry. The contents of the text should correspond to the requirements of level of education. The Maturity Test should be about 2-4 pages long and written in pencil on ever other line. A lecturer of the Finnish language and thesis advisor grade the test on a pass/fail basis.

  Assessment criteria

  Satisfactory

  Check thesis criterias of SeAMK

  Good

  Check thesis criterias of SeAMK

  Excellent

  Check thesis criterias of SeAMK

  ---

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures and autonomous study.

  Language of instruction

  Tuition in Finnish

  Timing

  01.08.2020 - 17.12.2021

  • 15 credits

  Group(s)

  • MAGRO18

  Teacher(s)

  Samu Palander, Jussi-Matti Kallio, Juha Tiainen, Jyrki Rajakorpi, Anna Tall, Juhani Suojaranta, Marjo Latva-Kyyny, Teija Rönkä, Heikki Harmanen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Students use of time and load

  Lectures 5 h, autonomous studies 395 h

• Thesis KA00BX41-3001 04.01.2021-31.07.2023  15 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  Students will complete a final thesis on a topic associated with rural industries such that the work supports their professional specialisation in the best possible way. The purpose of the thesis is to give students the opportunity to apply their knowledge of solving problems in the working world using existing information and research results and doing practical research themselves

  Course contents

  Students will present their thesis work both in writing and as an oral presentation and in so doing will indicate they are capable of presenting information clearly and consistently. Students are required to present their thesis plan(s) at least 10 weeks before the thesis deadline.
  
  Maturity Test: According to Section 10 of the law pertaining to universitites of applied sciences (No. 256/1995), students who wish to complete a degree at the university of applied sciences level must complete a Maturity Test. The test is an integral part of the thesis and it is written on a topic pertaining to the thesis. The Maturity Test allows students to validate their knowledge of their chosen professional field and to show they are competent in the Finnish or Swedish languages. Thesis advisors provide students with two topics (titles), one of which they choose to write about. Students must indicate they are able to express themselves clearly using academic-style language and terminology associated with the field of rural industry. The contents of the text should correspond to the requirements of level of education. The Maturity Test should be about 2-4 pages long and written in pencil on ever other line. A lecturer of the Finnish language and thesis advisor grade the test on a pass/fail basis.

  Assessment criteria

  Satisfactory

  Check thesis criterias of SeAMK

  Good

  Check thesis criterias of SeAMK

  Excellent

  Check thesis criterias of SeAMK

  ---

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.07.2023

  Enrollment date

  04.01.2021 - 31.07.2023

  • 15 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Samu Palander, Juha Tiainen, Jyrki Rajakorpi, Anna Tall, Marjo Latva-Kyyny, Teija Rönkä, Arja Nykänen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Evaluation scale

  1-5

• Thesis Plan 9A00BU19-3001 24.08.2020-31.07.2021  3 credits  (MAGRO19) +-
  Learning outcomes of the course

  Students will complete a final thesis on a topic associated with rural industries such that the work supports their professional specialisation in the best possible way. The purpose of the thesis is to give students the opportunity to apply their knowledge of solving problems in the working world using existing information and research results and doing practical research themselves
  
  Students independently and critically use information seeking methods and demonstrate research-mindedness. Students apply and combine theoretical knowledge to serve physiotherapy practice. They are capable of participating in research and development projects. Students make use of research findings to develop their future profession further. In the maturity test, students demonstrate their knowledge of the topic of their Bachelor thesis. They also demonstrate that they have adequate command of their written native language. The thesis is carried out as independent work and active participation in individual and/or group tutoring and seminars. Students are expected to draw up a written plan and a thesis report.

  Course contents

  Thesis Plan
  Implementation
  Reporting

  Assessment criteria

  Satisfactory

  SeAMK Thesis Evaluation Criteria (1-5) 2015
  Participation in all seminars is required.
  Passed maturity test

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.07.2021

  Enrollment date

  16.04.2020 - 30.09.2020

  • 3 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5