CURRICULA > FULL-TIME, DAYTIME STUDIES > DEGREE PROGRAMME IN FOOD AND HOSPITALITY > DEGREE PROGRAMME IN FOOD AND HOSPITALITY, FULL-TIME STUDIES
Full-time, daytime studies

Degree Programme in Food and Hospitality, Full-time studies

2021

Classification
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
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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
                                                         
Mathematics and chemistry
                                                         
Mathematics 3
       
             
                         
Chemistry in food chain 3
     
           
                               
Communication Abilities
                                                         
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  
         
                   
               
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COMMON PROFESSIONAL STUDIES
                                                         
Sustainable food chain
                                                         
Structure of Food Chain 3
       
             
                         
Sustainability of Food Chain 3
       
             
                         
Food service and management
                                                         
Food Service Production 8
     
         
                         
Catering services in commercial kitchens 3
       
             
                         
Customer service 2
     
           
                               
Experiential Food Services 2
       
             
                         
Leading with data 4  
       
                 
                     
Food Service Management 6  
       
                 
                 
Food safety and quality
                                                         
Food safety and microbiology 5
     
           
                               
Development of Food Service Quality 4  
         
                   
               
Security of supply in Finnish food chain 2  
         
                   
               
Improving the quality of service processes 5  
         
                   
               
Nutrition and foods
                                                         
Special dietary needs 2
     
           
                               
Food and nutrition 4
     
         
                         
Nutrition quality in food services 4  
       
                 
                     
Business management
                                                         
Marketing planning and implementation in the food chain 5  
       
                 
                     
Human Resource Management 5  
       
                 
                     
Organisational behavior 2  
       
                 
                     
Financial Management 3  
         
                   
               
Service Design as a development tool for businesses 5    
         
                       
           
Business planning 5      
           
                             
 
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OPTIONAL PROFESSIONAL STUDIES
(Select 30 ECTS)
                                                         
Food production development
                                                         
Food Production Processes 5  
         
                   
               
Planning of menus 5    
         
                       
           
Smart solutions in Food Services
                                                         
User centered space design 5  
         
                   
               
Technology opportunities in food services 5    
         
                       
           
Advanced Nutrition Studies
                                                         
Nutrition physiology and health 3    
         
                       
           
Nutrition research 2    
         
                       
           
Nutrition communication 5    
         
                       
           
Food education and behavior
                                                         
Food behavior 3    
           
                         
     
Food education 4    
           
                         
     
Current nutrition project 3    
           
                         
     
Product development - from idea to launch
                                                         
Food development project 4    
           
                         
     
Sensory Evalution 2    
           
                         
     
A trade fair as a means of marketing 4    
           
                         
     
Tourism and experience services
                                                         
Development of tourism enterprises with business intelligence 5    
         
                       
           
Peak Experience Event 5    
           
                         
     
Multidisciplinary working-life projects (SeAMKPro)
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International study exchange
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Entrepreneurship Studies
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Studies by personal study plan
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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                                                          
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PRACTICAL TRAINING
                                                         
Basic training 12
       
             
                         
Advanced training 18    
         
                     
     
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Research and development competencies
                                                         
Research and Development Work 5    
         
                       
           
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
Studies in the Degree Programme in Food and Hospitality provide a wide range of capabilities as supervisors and experts in various food-related service organizations and food companies. Studies in this Degree Programme are multidisciplinary based on natural sciences, business studies and behavioral sciences. The education is based on application in these sciences tailored to food service industry.
A Bachelor in Hospitality Management works e.g. as an expert and in development roles in tourism, catering and domestic services, sales and marketing, in supervising positions in food services or as an entrepreneur. In the food industry, he/she can work in sales and marketing, product development and quality assurance.
The studies provide both strong knowledge and practical expertise in delivering food services, managing, serving customers and interpreting data generated using digital systems. The studies will focus on food safety, quality and process development as well as nutrition required in the food services and business expertise needed in the service sector. These studies will provide the capabilities to meet the challenges in the food service sector now and in the future, requiring raw material and process knowledge as well as ability to apply creative solutions.
In the advanced studies, the student can choose among the following entities: Food production development, Smart solutions in professional kitchens, Advanced nutrition, Food education and behavior, Product development, Tourism and experience services. The choice of advanced studies are on the program in the second study year. Alternatively, the student may choose courses from other degree programmes, e.g. entrepreneurship, management, biotech and food processing or sustainable development.
The Study Programmes at Seinäjoki University of Applied Sciences, School of Food and Agriculture form a unique expertise center in Finland. The studies in food and hospitality provide an overview of the entire food chain i.e. from agriculture through food industry to food services.
Good language skills as well as proper knowledge in various cultures are advantageous. In the tourism and catering field, the customers often come from abroad. Furthermore, the business companies are nowadays often multinational. Thus, it is natural to acquire good language skills and good working skills to be able to operate in an international sphere. Students in Food and Hospitality has excellent opportunities to carry out parts of the studies abroad or virtually. The language skills can also be increased in Finland as parts of the studies are carried out in English together with exchange students and when the learning material is in English. In addition, Seinäjoki University of Applied Sciences offers extensive language courses in the elective studies.
The degree programme consists of 210 ECTS and the studying time is approximately three and half years. Studies can be completed more rapidly, which depends on previously acquired competences and own goals. The studies in the syllabus are performed from the turn of August-September to the end of April. It is possible to conduct project studies, internships and summer courses during the summer. The studies are carried out as contact and online studies, as well as in various practical courses.
In the Degree Programme in Food and Hospitality, Basic Practice is allocated in the spring of the first study year. The advanced training is primarily carried out in the third study year. The thesis is performed in the final stages of the studies. Students choose the topic of the thesis according to own interest, career plans and employment goals.

OCCUPATIONAL PROFILES
A Bachelor in Hospitality Management is a multi-skilled employee working as supervisor and in expert positions with business ideas in various food service organizations, the food industry and as an independent entrepreneur. He/she works with tasks requiring skills e.g. in service design, digitalization, international know-how, food education and communication. He/she is developing the field taking into account consumers’ needs as well as social and ecological responsibilities. The most common tasks are as supervisors and experts in restaurants, staff restaurants and public kitchens (e.g. schools and hospitals). In addition, companies hiring personnel within the tourism and experience industry are increasingly employing bachelors in hospitality management.
Typical positions are e.g. entitled supervisor, restaurant manager, food service manager, product developer, project expert/manager, customer/service manager and entrepreneur.
After completing language studies, students are able to communicate in target languages both orally and in writing in situations, to seek knowledge and to monitor development in the own profession/field.

PEDAGOGICAL APPROACH
From processes to projects. Studies in the Degree Programme in Hospitality Management consist of service activities, projects, internships, elective studies and finally the theses. At the beginning of the studies, the student learns the processes in service production and management. In general, the advanced studies are based on learning in projects. The curriculum also allows studying parts in the entire food chain or in other educational areas.
Students are encouraged to combine theory with practice and to be able to reinforce their previously learned knowledge and experiences. Applied, meaningful learning can be accessed in diverse projects. Students participate in research and development projects in the School of Food and Agriculture through various projects, internships and theses. Learning also takes place in collaboration with the working life.