CURRICULA > FULL-TIME, DAYTIME STUDIES > DEGREE PROGRAMME IN FOOD AND HOSPITALITY > DEGREE PROGRAMME IN FOOD AND HOSPITALITY, FULL-TIME STUDIES

Degree Programme in Food and Hospitality, Full-time studies

2020

Classification
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
Year of study 1 2 3 4
Search: ECTS 1 2 3 4 1A 1S 2A 2S 3A 3S 4A 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3
BASIC STUDIES COMMON TO ALL IN SEAMK
                                                         
Building competence
                                                         
Studying at a University of Applied Sciences 2
     
         
                         
Career planning and internationalisation 2  
       
                 
                     
Communication Skills 3
     
           
                               
ICT Skills 3
     
           
                               
Business and entrepreneurship competence
                                                         
Basics of Entrepreneurship 3  
       
                 
                     
SeAMK Innovation Week 2
       
             
                         
Research and project work skills
                                                         
Introduction to Research and Development 2  
         
                   
               
Introduction to Project Work 3
       
             
                         
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BASIC STUDIES
                                                         
Communication Abilities
                                                         
Mathematics 3
       
             
                         
Business Communication in Finnish 2  
         
                   
               
Swedish 1 3  
       
                 
                     
Swedish 2 2    
         
                       
           
Swedish Skills of the Staff of Public Organizations, written 0                                                          
Swedish Skills of the Staff of Public Organizations, oral 0                                                          
English 1 3
     
           
                               
English 2 2  
       
                 
                     
Business Abilities in the Food Chain
                                                         
Marketing planning and implementation in the food chain 5  
       
                 
                     
Human Resource Management 5  
       
                 
                     
Financial Management 3  
         
                   
               
Research and Development Abilities
                                                         
Research and Development Work 5    
         
                       
           
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COMMON PROFESSIONAL STUDIES
                                                         
Food Chain
                                                         
Structure of Food Chain 5
       
             
                         
Sustainability of Food Chain 5  
       
                 
                     
Chemistry in food chain 3
     
           
                               
Catering services
(Select 44 ECTS)
                                                         
Food Service Production 12
     
         
                         
Basics of Food Production 8
     
           
                               
Food Service Production 4
     
         
                         
Food safety and microbiology 5
     
           
                               
Foodstuffs and Nutrition 5
     
         
                         
Customer Experiences in Food Services 4
     
         
                         
Production control system in professional kitchen 2  
       
                 
                     
Food Service Management 8  
       
               
               
Development of Food Service Quality 4  
         
                   
               
Advanced nutrition studies 4  
       
                 
                     
Service business
                                                         
Improving the quality of service processes 5  
         
                   
               
Service Design as a development tool for businesses 5    
         
                       
           
Business planning 5      
           
                             
 
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FREE CHOICE PROFESSIONAL STUDIES
(Select 30 ECTS)
                                                         
Professional Studies on Nutrition
                                                         
Quality of Nutrition 5    
         
                       
           
Nutrition Communication and Research 5    
           
                         
     
Nutrition education and nutrition counselling project 5    
           
                         
     
Development of Food Production
                                                         
Food Production Processes 5  
         
                   
               
Planning of menus 5    
         
                       
           
Food development project 5    
           
                         
     
Development of Food Services
                                                         
Consept based space design 5  
         
                   
               
A trade fair as a means of marketing 5    
           
                         
     
Peak Experience Event 5    
           
                         
     
Multidisciplinary working-life projects (SeAMKPro)
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ELECTIVE STUDIES
(Select 10 ECTS)
                                                         
English, preparatory course 2
     
           
                               
Swedish, preparatory course 2  
       
                 
                     
Project 2                                                          
Food and wine 3                                                          
Consumer based communication in food chain 3                                                          
Sustainable food system 5                                                          
Sustainable food supply chain management in circular economy 5                                                          
Development of tourism enterprises with business intelligence 5    
           
                         
     
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PRACTICAL TRAINING
                                                         
Basic training 12
       
             
                         
Advanced training 18    
         
                     
     
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BACHELOR'S THESIS
                                                         
Thesis 15      
           
                             
 
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ECTS credits per period / semester / academic year 6060606060606060606060606060606060606060606060606060606060

The curriculum has been planned so that the student completes 60 ECTS credits per academic year and 30 ECTS credits per semester

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

PROFILE OF THE PROGRAMME
The purpose of the programme is to produce Bachelors of Hospitality Management who are capable of working in an international environment, but who also value and make use of the local environment, who possess skills in handwork and who are professionals in providing services and experts in business. They have the ability to take initiative, and they have internalised the concept of entrepreneurship and are developers of the working world. They have adopted concrete ways of working, not merely the theory of those ways. Bachelors of Hospitality Management have good social skills and consider the aspects of collaboration and consumer needs in development work. They also take societal and ecological responsibility. They are competent in utilising information and carrying out business operations. Moreover, graduates from the programme are able to make use of all of the human senses and are experts in catering, who guide others in creating a culinary adventure from food. They consider aspects of health, safety, experience and finances in their work and are competent in applying the theory of service-providing business in practice.


OCCUPATIONAL PROFILES
Bachelor of Hospitality Management is the developer of the world of work, which takes into account the needs of the consumer and the position of social and ecological responsibility. He is a professional who crates experiences. As producing food and beverage facilities, he takes into account the health, safety, adventure and business functionality. Optional studies will help increase our knowledge of nutrition, the service business, the development of food products.

PEDAGOGICAL APPROACH
Bachelor studies consist of service activities, projects, training, elective studies and thesis work. During the studies, students can deepen their knowledge to choose to nutrition, the development of food production, food services and service business. The curriculum also allows for studies in the whole food chain studies or other fields of education. Study modules are formed across the curriculum modules and customer-oriented services and projects. At a later stage of studies Study modules are realized in working life as development projects.