Degree Programme in Food and Hospitality
Bachelor of Hospitality Management, 210 ECTS

Bachelor of Hospitality Management

  • Programme
  • Curricula
  • Implementations

Name of the Degree Programme

Degree Programme in Food and Hospitality


Optional studies are organized in either nutrition or food production or development of services.

Qualification awarded

Bachelor of Hospitality Management

Level of qualification

The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at

Specific admission requirements

Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at and
On the websites, application and instructions are in Finnish language for the degree programmes taught in Finnish.

Specific arrangements for recognition of prior learning (RPL)

The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.
The head of the degree programme, student counsellor, and when necessary, the teacher of the course in question are responsible for RPL. Their task is to inform students of the recognition and assessment process, to discuss students' Personal Study Plan and to guide students in the demonstration of prior learning.

Qualification requirements and regulations (incl. graduation requirements)

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.

Pedagogical approach and learning environment

The constructivist theory of learning emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.

Characteristics of learning:

1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.

Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning.

Profile of the programme

Studies in the Degree Programme Food and Hospitality are multidisciplinary based on natural sciences, business studies and behavioral sciences. The education is based on applying these sciences to specific tasks in the food service industry. Alternative Advanced Studies in the Degree Programme (30 ECTS) deepen the student's competence in the development of food production, digital solutions for professional kitchens, skills in nutrition and food education, product development, tourism and experience services. Advanced studies are selected during the second study year.
The studies provide a strong theoretical and practical base for delivering food services, managing and serving customer as well as utilizing data generated by digital systems. The studies will focus on food safety, quality and process development, nutrition expertise required by food services and business expertise needed in the service sector. These studies will provide the capability to meet challenges in the food service sector now and in the future. This requires raw material and process knowledge as well as ability to use creative solutions.

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.


Each student has the possibility to complete internships abroad and to study at the higher education institutions of our international partners. This is actively encouraged.
The students study together with the international exchange students. Some of the courses can be implemented partially or as a whole in English or in some other language. Material in English is used in the courses. Both international and multicultural perspectives and visions are included in the study modules.

Access to further studies

After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.

Structure of the studies

In accordance with the Universities of Applied Sciences Act, the studies in the Degree Programme (210 ECTS) consist of basic studies, vocational studies, internships promoting professional skills, elective studies, and a final thesis. The extent of the annual studies is 60 ECTS. The recommended time to complete the programme is three and a half year.
The degree programme in Food and Hospitality offers alternative advanced studies (30 ECTS). Advanced studies begin according to the student's choice in the second study year.
During the first study year, the focus will be on the process of producing food services and related background skills. The emphasis is on combining theoretical professional studies with manual skills.
The theme of the second study year is management and process control. The student skills in work community management as well as managing the quality, processes and business evolve. The student starts the advanced studies in accordance with his/her choice.
In the third and fourth study years, the main focus is on advanced studies and training. The studies coached in writing the thesis end and the thesis topic is selected. Acquired knowledge and skills are applied in the thesis.
In addition, Seinäjoki University of Applied Sciences offers free-choice studies e.g. alternative studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.
The thesis is 15 ECTS. It is intended to demonstrate the student's familiarity in his/her own profession through the chosen subject. Student chooses the topic of the thesis according to his/her interest, career plans and employment goals.
The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (SeAMKPro).

Examination regulations, assessment and grading

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.

Graduation requirements

Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.

Mode of study

Studies are organized both as fulltime and as part-time.

Head of degree programme

Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)

Student counsellor

Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)

Coordination of international mobility

Tiina Välimäki, 040-830 4127, tiina.valimaki(at), Coordinator, Outgoing student exchanges to Europe
Maria Loukola, 040-830 2240, maria.loukola(at), Coordinator, Incoming and outgoing student exchanges outside Europe

Student services

Tel. +358 20 124 5055,

Coordination of Practical Training

Mrs. Paula Juurakko, GSM +358 40 830 2293, e-mail: paula.juurakko(at)

Field of study

The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.

Learning outcomes

Generic and subject specifc competences

Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.
Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.
Degree programme-specific competencies form the basis for the development of the student’s professional expertise.

Work-based learning and work placements

The development of both manual and professional skills is important for employment. The degree includes two training courses i.e. basic training in the first year and advanced training in the third year. In the first year, there is also a course on Catering services in commercial kitchens, which is carried out at partners’ commercial kitchens.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.