Academic year 2020 - 2021

• A trade fair as a means of marketing CA00CL46-3001 08.02.2021-29.05.2021  5 credits  (RESTO18) +-
  Learning outcomes of the course

  Student understands the principals in fair and exhibition marketing activities and understands their diversified possibilities as a tool in marketing communication. Student is able to carry out the whole set of three phases in fair and exhibition activities: planning, implementation and follow-up. Student is able to design a marketing communication plan and carry it out. Student understands how a stand must be visually and functionally planned and built in order to reach the goals set by the company marketing management and in order to be profitable investment.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - planning the stand
  - executing the stand
  - marketing follow-up

  Assessment criteria

  Satisfactory

  Students are able to realize a trade fair project based on the marketing strategy. The project has some sales promoting, visual, functional and economical characteristics of a successful fair project.

  Good

  Students can plan, realize and follow their trade fair project compiled after the marketing strategy. The weight of the project is on sales promotion, visual aspects and budgeting.

  Excellent

  Students can plan, realize, follow and evaluate their trade fair project compiled in accordance with the marketing strategy. The weight of the project is on sales promotion, visual aspects, functionality and economy.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Huges, P. 2010. Exhibition Design
  Jansson,M. 2007. Messuguru; messumarkkinoijan ideakirja
  Keinonen,S. ; Keinonen. T. & Koponen, P. 2001. Menesty messuilla: yrityksen opas.Lorenc, J.; Skolnick, L. & Berger, C. 2007. What is exhibition design?
  Vuokko, P. 2003. Markkinointiviestintä: merkitys, vaikutus ja keinot.

  Planned learning activities and teaching methods

  Lectures, assignments.

  Assessment methods and criteria

  Active participation, assignments, report.

  Language of instruction

  Tuition in Finnish

  Timing

  08.02.2021 - 29.05.2021

  Enrollment date

  16.04.2020 - 15.02.2021

  • 5 credits

  Group(s)

  • RESTO18

  Teacher(s)

  Paula Juurakko

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  5 op - 135 hours

• Advanced nutrition studies CA00BI50-3003 19.10.2020-31.12.2020  4 credits  (RAVI20, ...) +-
  Learning outcomes of the course

  Students can explain the anatomy and physiology related to food consumption. They will be able to estimate the adequacy of the nutrient supply and to plan special diet meals and menus. They can compare the special food stuffs available in the market. The students will be able to follow the development of the field and to apply the latest information to their work.

  Prerequisites and co-requisites

  Health aspects in food production,
  Foodstuffs and Nutrition or Foodstuffs in Nutrition

  Course contents

  - regulation of food intake
  - digestive system and phases of digestion
  - absorption of nutrients
  - malnutrition
  - the most common special diets and special diet products

  Assessment criteria

  Satisfactory

  Students can name the anatomy and physiology of the utilization of the food.
  They know the most common special diets and can name some special products on the market. They are able follow the development of the field.

  Good

  Students know the anatomy and physiology of the utilization of the food.
  They can plan the most common special diets and they know different special products on the market. They are able to follow the development of the field and apply the latest knowled

  Excellent

  Students can explain and compare the anatomy and physiology of the utilization of the food.
  Students can motivate and plan the most common special diets and they know well different special products on the market. They are able to follow the development of the field and apply the latest knowledge.

  ---

  Name of lecturer(s)

  Leena Arjanne

  Mode of delivery

  25% Face-to-face, 75% Distance learning

  Recommended or required reading

  * Aro A, Mutanen M, Uusitupa M (toim.). Ravitsemustiede. Duodecim 2012. Osoitetuin kohdin.
  * Nienstedt, W., Hänninen, O. & Arstila, A. Ihmisen fysiologia ja anatomia. Osoitetuin kohdin. (Tai jokin muu fysiologian ja anatomian teos). Uusin painos.
  * Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Valtion ravitsemusneuvottelukunta. Helsinki: Edita Prima Oy.
  * Voutilainen, E., Fogelholm, M. & Mutanen, M. Ravitsemustaito. 2016. Ravitsemustaito. 1.-3. painos. Helsinki: Sanoma Pro Oy.
  * Muu opintojaksolla osoitettava materiaali. (not translated)

  Planned learning activities and teaching methods

  e-lectures, practical and theoretical assignments, exams

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 4 credits

  Group(s)

  • RAVI20
  • MRESTO20

  Teacher(s)

  Leena Arjanne

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  3 credits

  Evaluation scale

  1-5

  Exam schedule

  Dates of exams will be published in the beginning of course.

  Students use of time and load

  30 hours e-lectures, assignments and exams
  5 hours practical assignments
  72 hours independent studies

• Advanced nutrition studies CA00BI50-3004 19.10.2020-31.12.2020  4 credits  (RESTO19) +-
  Learning outcomes of the course

  Students can explain the anatomy and physiology related to food consumption. They will be able to estimate the adequacy of the nutrient supply and to plan special diet meals and menus. They can compare the special food stuffs available in the market. The students will be able to follow the development of the field and to apply the latest information to their work.

  Prerequisites and co-requisites

  Health aspects in food production,
  Foodstuffs and Nutrition or Foodstuffs in Nutrition

  Course contents

  - regulation of food intake
  - digestive system and phases of digestion
  - absorption of nutrients
  - malnutrition
  - the most common special diets and special diet products

  Assessment criteria

  Satisfactory

  Students can name the anatomy and physiology of the utilization of the food.
  They know the most common special diets and can name some special products on the market. They are able follow the development of the field.

  Good

  Students know the anatomy and physiology of the utilization of the food.
  They can plan the most common special diets and they know different special products on the market. They are able to follow the development of the field and apply the latest knowled

  Excellent

  Students can explain and compare the anatomy and physiology of the utilization of the food.
  Students can motivate and plan the most common special diets and they know well different special products on the market. They are able to follow the development of the field and apply the latest knowledge.

  ---

  Name of lecturer(s)

  Leena Arjanne

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Suositeltu
  * Aro A, Mutanen M, Uusitupa M (toim.). Ravitsemustiede. Duodecim 2012. Osoitetuin kohdin.
  
  * Nienstedt, W., Hänninen, O. & Arstila, A. Ihmisen fysiologia ja anatomia. Osoitetuin kohdin. (Tai jokin muu fysiologian ja anatomian teos). Uusin painos.
  
  Vaadittava
  * Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Valtion ravitsemusneuvottelukunta. Helsinki: Edita Prima Oy.
  
  * Voutilainen, E., Fogelholm, M. & Mutanen, M. Ravitsemustaito. 2016. Ravitsemustaito. 1.-3. painos. Helsinki: Sanoma Pro Oy.
  
  * Muu opintojaksolla osoitettava materiaali. (not translated)

  Planned learning activities and teaching methods

  Lectures, practical and theoretical assignments, exams

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 4 credits

  Group(s)

  • RESTO19

  Small group(s)

  • Pienryhmä A (Size: 20. Open university: 0.)
  • Pienryhmä B (Size: 20. Open university: 0.)

  Teacher(s)

  Leena Arjanne

  Further information for students

  How to make patients diets in practic -assignments are obligatory.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Exam schedule

  Dates of exams will be published in the beginning of course.

  Students use of time and load

  30 hours lessons
  5 hours practical assignments
  72 hours independent studies

• Advanced training CA00CL49-3001 24.08.2020-31.07.2021  18 credits  (RESTO18) +-
  Learning outcomes of the course

  The student recognises his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student studies operative management and she / he serves in responsible duties. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
  Doing the practical training either completely or in part abroad is recommended.

  Prerequisites and co-requisites

  Basic Training, Service Management, Basics in services management, total at least 100 cr.

  Course contents

  ? Choosing a place of training according to one's career plans
  ? Training plan (content and duties), approved by the training supervisor
  ? Duties: managing, consultation, marketing, product development, etc.
  ? Report about training and seminar

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Practical training.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.07.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 18 credits

  Group(s)

  • RESTO18

  Teacher(s)

  Paula Juurakko

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Training place is a public or private organisation.

  Students use of time and load

  18 credits.

• Basic training CA00CL48-3001 24.08.2020-06.06.2021  12 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.

  Prerequisites and co-requisites

  Foodservice production

  Course contents

  Students are responsible for choosing their practical training place according to set goals. It may be a public or private organisation that offers meal services. Students will compile their own goals for the training and work according to those goals. They will keep a journal of their learning progress and write up a report about their training, which contains the tasks they performed during their training.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Practical training.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 06.06.2021

  Enrollment date

  16.04.2020 - 28.09.2020

  • 12 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Paula Juurakko, Kirta Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Training place is a public or private organisation that offers meal services

  Students use of time and load

  12 credits

• 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 11.01.2021-11.05.2021  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 - 11.05.2021

  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 XX00BE90-3064 19.10.2020-31.12.2020  3 credits  (MBIELI20, ...) +-
  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)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 15.11.2020

  • 3 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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 and entrepreneurship XX00BE90-3062 19.10.2020-31.12.2020  3 credits  (BIELI19, ...) +-
  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)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  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
  • RESTO19

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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 planning CA00BI53-3001 24.08.2020-31.10.2020  5 credits  (RESTO17) +-
  Learning outcomes of the course

  - Student is able to compile and develop a business plan including financial calculations
  - Student is able to analyze HoReCa companies' business environment and competitors
  - Student is familiar with international and national trends affecting to service businesses
  - He or she knows business terminology and different strategic development methods
  - Student can construct a contract that is not strained by interpretative ambiguities. He or she knows how to operate as participant in a contract.
  - Student is able to search and obtain information from legal sources and apply that information into practice.
  - He or she can describe outlines of movable sales, specifically, rights and obligations of seller and buyer both in business to business trade and in consumer trade.

  Prerequisites and co-requisites

  Conceptualizing services

  Course contents

  - Business planning
  - Strategic development methods for service businesses
  - Strategic financial planning
  - Analysis of service business environment
  - Global and national trends in service industry
  - Contracting techniques
  - Sale of Goods Act (355/1987)
  - Consumer Protection Act (38/1978)
  - Legal information search

  Assessment criteria

  Satisfactory

  - Student knows a business plan including financial calculations
  - Student regognizes HoReCa companies' business environment and competitors
  - Student knows international and national trends affecting to service businesses
  - He or she knows some business terminology and different strategic development methods
  - Student can construct a contract. Student can search and compare acts regulating business transactions and consumer transactions
  - Student can recognise the importance of development and reporting in restaurant business.

  Good

  - Student can create a business plan including financial calculations
  - Student can evaluate HoReCa companies' business environment and competitors
  - Student knows and evaluate international and national trends affecting to service businesses
  - He or she can use some business terminology and different strategic development methods
  - Student can construct a contract. Student can search and compare acts regulating business transactions and consumer transactions
  - Student recognize the importance of development and reporting in restaurant business.

  Excellent

  - Student can create and develop a business plan including financial calculations
  - Student can analyze HoReCa companies' business environment and competitors
  - Student can apply international and national trends affecting to service businesses
  - He or she can use some business terminology and different strategic development methods
  - Student can construct a contract, that is not strained by interpretative ambiguities. Student can search and compare acts regulating business transactions and consumer transactions, and apply obtained information into practice.
  - Student understands the importance of development and reporting in restaurant business.

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  -www.finlex.fi
  -Lectures
  -Other material will be announced at the beginning of lectures

  Planned learning activities and teaching methods

  - Lectures 46h
  - Legal case practices
  - Independent work
  - Group work 89h

  Assessment methods and criteria

  - Exam
  - Deliverables of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • RESTO17

  Teacher(s)

  Ilkka Latomäki, Marja Salonen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  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

  - Lectures 46h
  - Group work 89h

• Career planning and internationalisation XX00CG83-3021 24.08.2020-30.04.2021  2 credits  (BIELI19, ...) +-
  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)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Materials are told in Moodle-course

  Planned learning activities and teaching methods

  Contact lessons and distance learning.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 24.01.2021

  • 2 credits

  Group(s)

  • BIELI19
  • RESTO19

  Small group(s)

  • Pienryhmä Bieli (Size: 30. Open university: 0.)
  • Pienryhmä Resto (Size: 30. Open university: 0.)

  Teacher(s)

  Eija Putula-Hautala, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Passed/failed

  Work placement(s)

  Alumnus

  Students use of time and load

  53 hours

• Career planning and internationalisation XX00CG83-3025 04.01.2021-31.05.2021  2 credits  (MBIELI20, ...) +-
  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)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 17.01.2021

  • 2 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Small group(s)

  • Pienryhmä Bieli (Size: 45. Open university: 0.)
  • Pienryhmä Resto (Size: 30. Open university: 0.)

  Teacher(s)

  Eija Putula-Hautala, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

• 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 YPO3A3-3146 04.01.2021-31.03.2021  3 credits  (MBIELI21, ...) +-
  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)

  Sirkka Nieminen

  Mode of delivery

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

  Recommended or required reading

  - online and other material will be announced in the beginning of the course
  - Instructions for Written Work

  Planned learning activities and teaching methods

  - lectures, online study when needed
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  written and spoken assignments, self-assessment, peer review and Moodle exams

  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

  Seats

  10 - 40

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Demonstrations of competencies (timetable, see intra)

  Exam schedule

  Time of the Moodle exams will be announced during the course.

  Students use of time and load

  - 81h, incl. lectures 13h

• Conceptualizing services CA00BU18-3003 24.08.2020-31.10.2020  5 credits  (IEPFF20F, ...) +-
  Learning outcomes of the course

  Student knows how to develop customer centric service concept based on researchs and considering also processes and resources. Student knows the basics of strategic planning and management. Student understands the importance of forecasts, innovativeness and creativity in developing of service concept. Student is able to evaluate concept´s financial quotas.

  Prerequisites and co-requisites

  Business Operations and Entrepreneurship
  Personnel management and superior work in food chain
  Marketing planning and implementation in the food chain

  Course contents

  - customer oriented concept planning
  - strategic planning and management
  - innovativeness and creativity in service business
  - forecasting methods
  - financial planning of service concept

  Assessment criteria

  Satisfactory

  Student recognizes customer centric approach, value of research and service concept development based on the basics of processes and resources
  Students can name the principles of the strategic planning and management in the service concept planning
  Students recognize connections and meanings of the forecasts, innovation and creativity in service concept planning
  Students knows principles of the facility and service concept planning based on the processes
  Students can read service concept budgets and finance and name the main parts of it

  Good

  Student can plan a customer centric service concept which is based on research, processes and resources
  Students can explain the role of the strategic planning and management in the service concept planning
  Students can judge connections and meanings of the forecasts, innovation and creativity in service concept planning
  Students can create a budget for the service concept and plan how to finance it

  Excellent

  Student can plan a economically sound customer centric service concept which is based on research, processes and resources
  Students can apply and estimate the role of the strategic planning and management in the service concept planning
  Students can apply forecasts, innovation and creativity in service concept planning
  Students can create a well-founded budget for a service concept and plan how to finance it

  Further information

  R&D 4 ects

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  material will be announced at the beginning of lectures

  Planned learning activities and teaching methods

  Lectures, Assignments, Group Work, eLearning

  Assessment methods and criteria

  -Active participation, learning assignments, service concept 60 %, financial planning of service concept 40 %

  Language of instruction

  English

  Timing

  24.08.2020 - 31.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • IEPFF20F
  • RESTO18

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  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

  Lectures 45h, Independent work and group work 90h

• Consept based space design CA00BS73-3002 09.03.2021-30.04.2021  5 credits  (RESTO19) +-
  Learning outcomes of the course

  Student is able to distinquish and explain the meaning of holistic marketing communication as added value in marketing. He is also understands the principles in creating a holistic company image in food services. Student gets acquainted with visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept. Student is able to adapt the principles in space and interior design.

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - esthetics and functional design in food services
  - service design management
  - layout planning

  Assessment criteria

  Satisfactory

  Student can name the meaning of holistic marketing communication as added value in marketing.
  He can list the principles in creating a holistic company image in food services.
  Student can repeat visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a setting for the restaurant concept.
  Student can list some principles in space and interior design.

  Good

  Student can distinguish and give examples the meaning of holistic marketing communication as added value in marketing.
  He can report principles in creating a holistic company image in food services.
  Student gets acquainted with visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept.
  Student can explain the principles in space and interior design.

  Excellent

  Student can distinguish and explain the meaning of holistic marketing communication as added value in marketing.
  He can apply the principles in creating a holistic company image in food services.
  Student can organize visual expression and esthetics through practical assignments and can solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept.
  Student adapts the principles in space and interior design.

  Further information

  The cource will be arranged in English if needed.

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Lectures, exercises and learning assignment

  Language of instruction

  Tuition in Finnish

  Timing

  09.03.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 5 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Ilkka Latomäki, Kirta Nieminen

  Further information for students

  Presence 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Overall workload for student 135 h, lectures 44 h, self-access learning 99 h

• Consept based space design CA00BS73-3003 04.01.2021-31.05.2021  5 credits  (MRESTO20) +-
  Learning outcomes of the course

  Student is able to distinquish and explain the meaning of holistic marketing communication as added value in marketing. He is also understands the principles in creating a holistic company image in food services. Student gets acquainted with visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept. Student is able to adapt the principles in space and interior design.

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - esthetics and functional design in food services
  - service design management
  - layout planning

  Assessment criteria

  Satisfactory

  Student can name the meaning of holistic marketing communication as added value in marketing.
  He can list the principles in creating a holistic company image in food services.
  Student can repeat visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a setting for the restaurant concept.
  Student can list some principles in space and interior design.

  Good

  Student can distinguish and give examples the meaning of holistic marketing communication as added value in marketing.
  He can report principles in creating a holistic company image in food services.
  Student gets acquainted with visual expression and esthetics through practical assignments and learns to solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept.
  Student can explain the principles in space and interior design.

  Excellent

  Student can distinguish and explain the meaning of holistic marketing communication as added value in marketing.
  He can apply the principles in creating a holistic company image in food services.
  Student can organize visual expression and esthetics through practical assignments and can solve problems with materials, colors and lightning in order to create a harmonious setting for the restaurant concept.
  Student adapts the principles in space and interior design.

  Further information

  The cource will be arranged in English if needed.

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Lectures, exercises and learning assignment

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Ilkka Latomäki, Kirta Nieminen

  Further information for students

  Presence 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Overall workload for student 135 h, lectures 44 h, self-access learning 99 h

• Customer Experiences in Food Services CA00BS67-3004 24.08.2020-02.05.2021  4 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  The student gets acquainted with characteristics of the tourism as a phenomena and especially food tourism. The student understands the special characteristics of the service production and sales of service. The student learns to realise the customer´s expectations and act in the required way in service situations. The student knows the basic skills of service and alcohol serving. The student learns the essential meaning of experiential quality and hospitality in food and tourism services. The student understands how extraordinary experiences are created and what is the meaning of customer encounter in experiential food services.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  - tourism as phenomena
  - food as part of tourism and food tourism
  - special characteristics of the service
  - mainier and conduct culture
  - different service systems
  - bascis of alcohol serving
  - the esthetics and experiental quality of food service
  - basics of customer service
  - alcohol passport

  Assessment criteria

  Satisfactory

  Students understands tourism as a phenomena and key concepts of it. Student understands key characteristics of restaurant service, sales and customer behavior. Student understands both business and customer service etiquette. Student knows the basics of food service and is able to work as a licensed alcohol server. Student recognises the focal importance of hospitality and experiential elements as a quality factor in food and travel industry.

  Good

  Students understands tourism as a phenomena and key concepts of it. Student understands, and is able to consider, key characteristics of restaurant service, sales and customer behavior. Student understands, and is able to apply into practice, both business and customer service etiquette. Student knows how to do food service and is able to work as a licensed alcohol server well. Student knows the focal importance of hospitality and experiential elements as a quality factor in food and travel industry.

  Excellent

  Students master tourism as a phenomena and key concepts of it. Student understands, and is able to apply into practice, key characteristics of restaurant service, sales and customer behavior. Student understands, and is able to apply into practice, both business and customer service etiquette. Student masters food service and is able to work as a licensed alcohol server well. Student knows well the focal importance of hospitality and experiential elements as a quality factor in food and travel industry and is able to apply principles into practice

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hemmi, M., Häkkinen, U. & Lahdenkauppi, M. Avec - Asiakaspalvelua ravintolassa. Helsinki: WSOY. Uusin painos.
  
  
  Franklin, Adrian. Tourism : An Introduction (1). London, GB: SAGE Publications Ltd, 2003. ProQuest ebrary. Web. 19 January 2017.
  Tourism & Gastronomy. Taylor & Francis Ltd. / Books.
  Hall, C. Michael, and Colin Michael Hall. Food Tourism Around the World: Development, Management and Markets. Oxford: Butterworth-Heinemann, 2003.
  Jennings, Gayle, and Norma Polovitz Nickerson. Quality Tourism Experiences. Amsterdam: Elsevier Butterworth-Heinemann, 2006.
  
  
  
  Loeffler, Bruce, and Church, Brian. Experience : The 5 Principles of Disney Service and Relationship Excellence (1). Somerset, US: Wiley, 2015. ProQuest ebrary. Web. 19 January 2017.
  Pine, B. Joseph, II, and James H. Gilmore. The Experience Economy. Upd. ed. Boston (MA): Harvard Business School Press, 2011.
  In addition: Online material which announced at beginning of course

  Planned learning activities and teaching methods

  Lectures and assignments
  Online exercises
  Group work

  Assessment methods and criteria

  Active participation, assignments, exam

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 02.05.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 4 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Ilkka Latomäki, Paula Juurakko

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  4 credits - 108 hours.

• Customer Experiences in Food Services CA00BS67-3005 01.04.2021-31.05.2021  4 credits  (MRESTO21) +-
  Learning outcomes of the course

  The student gets acquainted with characteristics of the tourism as a phenomena and especially food tourism. The student understands the special characteristics of the service production and sales of service. The student learns to realise the customer´s expectations and act in the required way in service situations. The student knows the basic skills of service and alcohol serving. The student learns the essential meaning of experiential quality and hospitality in food and tourism services. The student understands how extraordinary experiences are created and what is the meaning of customer encounter in experiential food services.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  - tourism as phenomena
  - food as part of tourism and food tourism
  - special characteristics of the service
  - mainier and conduct culture
  - different service systems
  - bascis of alcohol serving
  - the esthetics and experiental quality of food service
  - basics of customer service
  - alcohol passport

  Assessment criteria

  Satisfactory

  Students understands tourism as a phenomena and key concepts of it. Student understands key characteristics of restaurant service, sales and customer behavior. Student understands both business and customer service etiquette. Student knows the basics of food service and is able to work as a licensed alcohol server. Student recognises the focal importance of hospitality and experiential elements as a quality factor in food and travel industry.

  Good

  Students understands tourism as a phenomena and key concepts of it. Student understands, and is able to consider, key characteristics of restaurant service, sales and customer behavior. Student understands, and is able to apply into practice, both business and customer service etiquette. Student knows how to do food service and is able to work as a licensed alcohol server well. Student knows the focal importance of hospitality and experiential elements as a quality factor in food and travel industry.

  Excellent

  Students master tourism as a phenomena and key concepts of it. Student understands, and is able to apply into practice, key characteristics of restaurant service, sales and customer behavior. Student understands, and is able to apply into practice, both business and customer service etiquette. Student masters food service and is able to work as a licensed alcohol server well. Student knows well the focal importance of hospitality and experiential elements as a quality factor in food and travel industry and is able to apply principles into practice

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hemmi, M., Häkkinen, U. & Lahdenkauppi, M. Avec - Asiakaspalvelua ravintolassa. Helsinki: WSOY. Uusin painos.
  
  Franklin, Adrian. Tourism : An Introduction (1). London, GB: SAGE Publications Ltd, 2003. ProQuest ebrary. Web. 19 January 2017.
  Tourism & Gastronomy. Taylor & Francis Ltd. / Books.
  Hall, C. Michael, and Colin Michael Hall. Food Tourism Around the World: Development, Management and Markets. Oxford: Butterworth-Heinemann, 2003.
  Jennings, Gayle, and Norma Polovitz Nickerson. Quality Tourism Experiences. Amsterdam: Elsevier Butterworth-Heinemann, 2006.
  
  Kokemuksellisuus:
  
  Loeffler, Bruce, and Church, Brian. Experience : The 5 Principles of Disney Service and Relationship Excellence (1). Somerset, US: Wiley, 2015. ProQuest ebrary. Web. 19 January 2017.
  Pine, B. Joseph, II, and James H. Gilmore. The Experience Economy. Upd. ed. Boston (MA): Harvard Business School Press, 2011.
  In addition: Online material which announced at beginning of course

  Planned learning activities and teaching methods

  Lectures (Distance viewing and recordings are available)
  Online exercises
  Group work

  Assessment methods and criteria

  Active participation, assignments, exam

  Language of instruction

  Tuition in Finnish

  Timing

  01.04.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 12.04.2021

  • 4 credits

  Group(s)

  • MRESTO21

  Teacher(s)

  Ilkka Latomäki, Paula Juurakko, Eija Putula-Hautala

  Further information for students

  Keväällä 2021 opintojaksosta tarjotaan osio Kokemuksellisuus (2 op). Osio Asiakkaan kohtaaminen (2 op) tarjotaan syksyllä 2021. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  4 credits - 108 hours.

• Development of Food Service Quality CA00BS68-3002 04.01.2021-07.03.2021  4 credits  (RESTO19) +-
  Learning outcomes of the course

  Student can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
  Students can estimate and apply the in-house control as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  Prerequisites and co-requisites

  - Food safety and microbiology

  Course contents

  - food hygiene legislation
  - in-house control system as a part of quality control
  - quality control systems in food services
  - sustainabilty of food services

  Assessment criteria

  Satisfactory

  They know the basics of the hygiene and in-house control of the professional kitchen. Students can list the purpose of the in-house control system as part of quality management. They can name the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  Good

  They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can use and plan the in-house control as part of quality management. They know the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  Excellent

  They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can estimate and apply with the in-house control system as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Lectures, assignments, Environmental -passport

  Assessment methods and criteria

  Active participation in lectures (presence 80 %), assignments and learning assignments

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 07.03.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 4 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Kirta Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Overall workload for student 108 h, lectures 28 h, self-access learning 80 h

• Development of Food Service Quality CA00BS68-3003 04.01.2021-14.03.2021  4 credits  (MRESTO20) +-
  Learning outcomes of the course

  Student can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
  Students can estimate and apply the in-house control as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  Prerequisites and co-requisites

  - Food safety and microbiology

  Course contents

  - food hygiene legislation
  - in-house control system as a part of quality control
  - quality control systems in food services
  - sustainabilty of food services

  Assessment criteria

  Satisfactory

  They know the basics of the hygiene and in-house control of the professional kitchen. Students can list the purpose of the in-house control system as part of quality management. They can name the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  Good

  They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can use and plan the in-house control as part of quality management. They know the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  Excellent

  They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can estimate and apply with the in-house control system as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Lectures, assignments, Environmental -passport

  Assessment methods and criteria

  Active participation in lectures (presence 80 %), assignments and learning assignments

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 14.03.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 4 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Kirta Nieminen, Eija Putula-Hautala

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Overall workload for student 108 h, lectures 28 h, self-access learning 80 h

• English 1 YELENGLI06-3011 24.08.2020-31.12.2020  3 credits  (MBIELI20) +-
  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

  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
  Basic terminology of the field, field specific texts

  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

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

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  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, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 11.10.2020

  • 3 credits

  Group(s)

  • MBIELI20

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 20 h contact classes + independent virtual studies

• English 1 YELENGLI06-3012 24.08.2020-31.12.2020  3 credits  (MRESTO20) +-
  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

  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
  Basic terminology of the field, field specific texts

  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

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

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  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, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 11.10.2020

  • 3 credits

  Group(s)

  • MRESTO20

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 20 h contact classes + independent virtual studies

• English 1 YELENGLI06-3013 19.10.2020-28.02.2021  3 credits  (RESTO20, ...) +-
  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

  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
  Basic terminology of the field, field specific texts

  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

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

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  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, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 28.02.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • RESTO20
  • BIELI20A
  • BIELI20
  • RESTO20A

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 26 h contact classes + independent virtual studies

• English 1 YELENGLI06-3014 19.10.2020-28.02.2021  3 credits  (BIELI20B, ...) +-
  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

  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
  Basic terminology of the field, field specific texts

  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

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

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  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, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 28.02.2021

  Enrollment date

  16.04.2020 - 26.10.2020

  • 3 credits

  Group(s)

  • BIELI20B
  • RESTO20B

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 26 h contact classes + independent virtual studies

• English 2 YELENGLI07-3010 11.01.2021-11.04.2021  2 credits  (BIELI19) +-
  Learning outcomes of the course

  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

  English 1

  Course contents

  Field specific contents (2 cr)
  Specific terminology of the field, field related texts
  Professions and duties in the field
  Service situations
  Field related conversations and oral 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

  Tuition in Finnish

  Timing

  11.01.2021 - 11.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

• English 2 YELENGLI07-3011 04.01.2021-14.02.2021  2 credits  (RESTO19) +-
  Learning outcomes of the course

  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

  English 1

  Course contents

  Field specific contents (2 cr)
  Specific terminology of the field, field related texts
  Professions and duties in the field
  Service situations
  Field related conversations and oral 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

  Tuition in Finnish

  Timing

  04.01.2021 - 14.02.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

• English, preparatory course YE00BS76-3007 24.08.2020-04.10.2020  2 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  The student will have a good knowledge of English 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 the level test or pass it with T1 .

  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

  Announced at the beginning of the course, Moodle-material

  Planned learning activities and teaching methods

  Contact classes and virtual self studies in Moodle

  Assessment methods and criteria

  Active attendance, returned assignments (pass /fail)

  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)

  • RESTO20
  • BIELI20B
  • BIELI20A
  • BIELI20
  • RESTO20B
  • RESTO20A

  Seats

  10 - 30

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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, students invited to the course based on the test.

  Students use of time and load

  15 h contact classes, other work load virtual self studies

• Financial Management CA00BS64-3002 17.08.2020-25.10.2020  3 credits  (MRESTO20) +-
  Learning outcomes of the course

  - Student is able to consider accounting requirements in operative restaurant management
  - Student is familiar with accounting reports
  - Student knowns principles of the contribution margins
  - Student knows purpose and principles of the accounting
  - Student is able to plan cash flow statements
  - Student understands basics of the investment calculations
  - Student can calculate internal key performance indicators
  - Student can apply economical reports in business development
  - Student knows principles of pricing

  Prerequisites and co-requisites

  Mathematics

  Course contents

  - Requirements of the HoReCa accounting
  - Accounting statements
  - Management accounting reports
  - Accounting basics
  - Management accounting basics
  - Basics of investment calculation methods
  - Pricing methods

  Assessment criteria

  Satisfactory

  - Student can name accounting requirements in operative restaurant management
  - Student can name accounting statements
  - Student is able to calculate cross profit
  - Student can name accounting purposes and principles
  - Student knows parts of the cash flow statement
  - Student can use a investment calculation method
  - Student can calculate some of the internal key performance indicators
  - Student knows basics of the pricing in the industry

  Good

  - Student understands accounting requirements in operative restaurant management
  - Student can read parts of the accounting statements
  - Student knows some of the principles of the contribution margins
  - Student knows accounting purposes and principles
  - Student can partly plan cash flow statement
  - Student knows different investment calculation methods
  - Student knows and can calculate some of the internal key performance indicators
  - Student knows how to apply accounting information in business development
  - Student knows some principles of the pricing in the industry

  Excellent

  - Student can apply accounting requirements in operative restaurant management
  - Student can read accounting statements
  - Student knows contribution margins
  - Student knows accounting purposes and principles
  - Student can plan cash flow statement
  - Student knows investment calculation methods
  - Student knows and can calculate internal key performance indicators
  - Student can apply accounting information in business development
  - Student knows basics of the pricing in the industry

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Heikkilä, Pekka, and Timo Saranpää. Hotelli- Ja Ravintola-alan Sisäinen Laskentatoimi. 5. tark. p. Helsinki: Restamark, 2013.
  Heikkilä, Pekka. Hotelli- Ja Ravintola-alan Sisäisen Laskentatoimen Harjoituskirja. Kolmas, tarkistettu painos. Helsinki: Restamark, 2013.
  Viitala, J. 2006. Yrittäjän taloushallinnon perusteet. Helsinki: Tietosanoma.
  
  Material will be announced at the beginning of lectures

  Planned learning activities and teaching methods

  Lectures
  Independent work online and practices

  Assessment methods and criteria

  Exam, Assignments

  Language of instruction

  Tuition in Finnish

  Timing

  17.08.2020 - 25.10.2020

  Enrollment date

  16.04.2020 - 11.10.2020

  • 3 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  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

  Lectures 12h (Remote connection and recording is made available after the sessions)
  Independent work 69h

• Financial Management CA00BS64-3003 08.03.2021-30.04.2021  3 credits  (RESTO19) +-
  Learning outcomes of the course

  - Student is able to consider accounting requirements in operative restaurant management
  - Student is familiar with accounting reports
  - Student knowns principles of the contribution margins
  - Student knows purpose and principles of the accounting
  - Student is able to plan cash flow statements
  - Student understands basics of the investment calculations
  - Student can calculate internal key performance indicators
  - Student can apply economical reports in business development
  - Student knows principles of pricing

  Prerequisites and co-requisites

  Mathematics

  Course contents

  - Requirements of the HoReCa accounting
  - Accounting statements
  - Management accounting reports
  - Accounting basics
  - Management accounting basics
  - Basics of investment calculation methods
  - Pricing methods

  Assessment criteria

  Satisfactory

  - Student can name accounting requirements in operative restaurant management
  - Student can name accounting statements
  - Student is able to calculate cross profit
  - Student can name accounting purposes and principles
  - Student knows parts of the cash flow statement
  - Student can use a investment calculation method
  - Student can calculate some of the internal key performance indicators
  - Student knows basics of the pricing in the industry

  Good

  - Student understands accounting requirements in operative restaurant management
  - Student can read parts of the accounting statements
  - Student knows some of the principles of the contribution margins
  - Student knows accounting purposes and principles
  - Student can partly plan cash flow statement
  - Student knows different investment calculation methods
  - Student knows and can calculate some of the internal key performance indicators
  - Student knows how to apply accounting information in business development
  - Student knows some principles of the pricing in the industry

  Excellent

  - Student can apply accounting requirements in operative restaurant management
  - Student can read accounting statements
  - Student knows contribution margins
  - Student knows accounting purposes and principles
  - Student can plan cash flow statement
  - Student knows investment calculation methods
  - Student knows and can calculate internal key performance indicators
  - Student can apply accounting information in business development
  - Student knows basics of the pricing in the industry

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Heikkilä, Pekka, and Timo Saranpää. Hotelli- Ja Ravintola-alan Sisäinen Laskentatoimi. 5. tark. p. Helsinki: Restamark, 2013.
  Heikkilä, Pekka. Hotelli- Ja Ravintola-alan Sisäisen Laskentatoimen Harjoituskirja. Kolmas, tarkistettu painos. Helsinki: Restamark, 2013.
  Viitala, J. 2006. Yrittäjän taloushallinnon perusteet. Helsinki: Tietosanoma.
  
  Material will be announced at the beginning of lectures

  Planned learning activities and teaching methods

  Lectures
  Independent work online and practices

  Assessment methods and criteria

  Exam, Assignments

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 3 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  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

  Lectures 30h
  Independent work 50h

• Food Production Processes CA00CL45-3001 04.01.2021-31.03.2021  5 credits  (RESTO19) +-
  Learning outcomes of the course

  The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Prerequisites and co-requisites

  Food service production
  Foodstuffs and Nutrition

  Course contents

  - Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
  - Research methods of sensory, hygienic and nutritional quality
  - Measuring energy consumption of equipments and processes, evaluating costs of production methods

  Assessment criteria

  Satisfactory

  The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.

  Good

  The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Excellent

  The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Further information

  T&K osuus 3 op (not translated)

  ---

  Name of lecturer(s)

  Eliisa Ylinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies.

  Planned learning activities and teaching methods

  Lectures, exercises and learning assignments.

  Assessment methods and criteria

  - Active participation (presence 80 %), assignments and learning assignments

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.03.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Eliisa Ylinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  135h
  - contact lessons 45h
  -independent studies 90h

• Food Production Processes CA00CL45-3002 08.03.2021-31.05.2021  5 credits  (MRESTO20) +-
  Learning outcomes of the course

  The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Prerequisites and co-requisites

  Food service production
  Foodstuffs and Nutrition

  Course contents

  - Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
  - Research methods of sensory, hygienic and nutritional quality
  - Measuring energy consumption of equipments and processes, evaluating costs of production methods

  Assessment criteria

  Satisfactory

  The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.

  Good

  The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Excellent

  The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Further information

  T&K osuus 3 op (not translated)

  ---

  Name of lecturer(s)

  Eliisa Ylinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies.

  Planned learning activities and teaching methods

  Lectures, exercises and learning assignments.

  Assessment methods and criteria

  - Active participation in lectures (presence 80 %), assignments and learning assignments

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 5 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Eliisa Ylinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  - 135 h (contact lessons 22 h, assignments and self-access learning 113 h)

• Food Production Processes CA00CG20-3002 24.08.2020-31.10.2020  5 credits  (IEPFF20F, ...) +-
  Learning outcomes of the course

  The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Prerequisites and co-requisites

  Planning of Menus
  Food Development Project

  Course contents

  - Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
  - Research methods of sensory, hygienic and nutritional quality
  - Measuring energy consumption of equipments and processes, evaluating costs of production methods

  Assessment criteria

  Satisfactory

  The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.

  Good

  The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Excellent

  The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

  Further information

  R&D part 3 cr

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature is indicated in the beginning of the course

  Planned learning activities and teaching methods

  Lectures, development project

  Assessment methods and criteria

  Active participation (80 %), development project, self assessment and peer review

  Language of instruction

  English

  Timing

  24.08.2020 - 31.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • IEPFF20F
  • RESTO17

  Teacher(s)

  Kirta Nieminen

  Further information for students

  The course will be arranged in English if needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  1-5

  Completion alternatives

  Opinnollistaminen mahdollista (not translated)

  Students use of time and load

  135 h (lectures 38 h, development project and self-access learning 97 h)

• Food Service Management CA00BI48-3003 19.10.2020-31.05.2021  8 credits  (MRESTO20) +-
  Learning outcomes of the course

  Students will be competent in planning, organize, managing food and customer services in a service and learning environment. They will have command of various production and service processes. They will understand the concept of operational management and test their skills in service, management, problem solving, organisation and stress management is a service and learning environment. Students will be familiar with how to plan employees' work shifts and can apply the union agreement in practise. They will be competent in acknowledging issues concerning safety, health, economics and experience when managing services.

  Prerequisites and co-requisites

  - Customer Experiences in Food Services or Peak Experiences in Food Services
  - Production of food services
  - Basic training

  Course contents

  - Managing of food services
  - Planning work shifts
  - Organisational behaviour

  Assessment criteria

  Satisfactory

  Students are able to plan and apply safety, health, economy and experiences of food services in operative service concepts when assisted.
  Students can organize their work under pressure.
  Students can recognize both their own and other students´ working in different learning and service environments
  Students know how to plan work shifts and economical purchases.

  Good

  Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
  Students organize their work and solve problems under pressure.
  Students can estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
  Students manage work shift planning and purchasing successfully.

  Excellent

  Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
  Students organize their work clearly and solve problems under pressure.
  Students can widely estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
  Students manage work shift planning and they can plan long term purchases economically.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
  Dunderfelt, T. Tunnista temepramentit. Väriä elämään ja itsetuntemukseen. 2010. PS-kustannus.
  Lämsä, A-K. & Hautala, T. 2005. Organisaatiokäyttäytymisen perusteet. Edita.
  Rauhala, I., Leppänen, M. & Heikkilä, A. 2013. Pääasia –Organisaation psykologinen pääoma. Helsinki.

  Planned learning activities and teaching methods

  Planning, organize, managing food and customer in a service and learning environment. Includes online study

  Assessment methods and criteria

  • Planning, organize and leadership
  • Active participation
  • Self-evaluation
  • Group evaluation
  • Customer feedback
  • Assignments
  • Reports

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.05.2021

  Enrollment date

  16.04.2020 - 26.10.2020

  • 8 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Paula Juurakko, Eija Putula-Hautala, Eliisa Ylinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Management of food services 4 credits
  22h contact lessons
  32h practical management
  54h independent studies
  Planning of Work Shifts 2 credits
  8h contact lessons
  46h virtual studies
  Organisational behaviour 2 credits
  18h contact lessons
  34h independent studies

• Food Service Management CA00BI48-3004 24.08.2020-30.04.2021  8 credits  (RESTO19) +-
  Learning outcomes of the course

  Students will be competent in planning, organize, managing food and customer services in a service and learning environment. They will have command of various production and service processes. They will understand the concept of operational management and test their skills in service, management, problem solving, organisation and stress management is a service and learning environment. Students will be familiar with how to plan employees' work shifts and can apply the union agreement in practise. They will be competent in acknowledging issues concerning safety, health, economics and experience when managing services.

  Prerequisites and co-requisites

  - Customer Experiences in Food Services or Peak Experiences in Food Services
  - Production of food services
  - Basic training

  Course contents

  - Managing of food services
  - Planning work shifts
  - Organisational behaviour

  Assessment criteria

  Satisfactory

  Students are able to plan and apply safety, health, economy and experiences of food services in operative service concepts when assisted.
  Students can organize their work under pressure.
  Students can recognize both their own and other students´ working in different learning and service environments
  Students know how to plan work shifts and economical purchases.

  Good

  Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
  Students organize their work and solve problems under pressure.
  Students can estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
  Students manage work shift planning and purchasing successfully.

  Excellent

  Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
  Students organize their work clearly and solve problems under pressure.
  Students can widely estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
  Students manage work shift planning and they can plan long term purchases economically.

  ---

  Name of lecturer(s)

  Eliisa Ylinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Laurent, B. 2006. Päivittäisjohtaminen matkailu- ja ravintola-alalla. Helsinki: WSOY.
  Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
  Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
  Määttälä, S., Nuuttila, J. & Saranpää, T. 2008. Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.
  Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
  Taskinen, T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.
  Dunderfelt, T. Tunnista temepramentit. Väriä elämään ja itsetuntemukseen. 2010. PS-kustannus.
  Lämsä, A-K. & Hautala, T. 2005. Organisaatiokäyttäytymisen perusteet. Edita.
  Rauhala, I., Leppänen, M. & Heikkilä, A. 2013. Pääasia –Organisaation psykologinen pääoma. Helsinki.

  Planned learning activities and teaching methods

  Planning, organizing and managing food and customer in a service and learning environment. Includes online study.

  Assessment methods and criteria

  • Planning, organize and leadership
  • Active participation
  • Self-evaluation
  • Group evaluation
  • Customer feedback
  • Assignments
  • Reports

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 8 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Paula Juurakko, Eliisa Ylinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Management of food services 4 credits
  22h contact lessons
  32h practical management
  54h independent studies
  Planning of Work Shifts 2 credits
  8h contact lessons
  46h virtual studies
  Organisational behaviour 2 credits
  18h contact lessons
  34h independent studies

• Food Service Production CA00BI44-3007 24.08.2020-02.05.2021  12 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  - Students will be competent in producing catering and customer services in accordance with the service concept of personnel restaurant and à la carte restaurant services. They will learn about the production and service process of personnel restaurant and à la carte restaurant services. They will be capable of applying their knowledge of the safety, healthiness, cost-effectiveness and experientiality of catering services to personnel restaurant and à la carte restaurant services. The student masters good hygienic practices and takes responsibility for the sanitation and comfort in the kitchen and restaurant working environment in an environmentally and sustainable manner.

  Prerequisites and co-requisites

  No Prequisites

  Course contents

  - Production and service process of personnel restaurant and à la carte restaurant services
  - Special diets and special diet products
  - Knowledge of Food Products

  Assessment criteria

  Satisfactory

  1
  Students can produce different food and customer services with assistance
  Students can work in production and service processes with guidance
  They recognize the basic knowledge of food safety, health, economic, and experiences in service and learning environments

  Good

  Students can produce different food and customer service situations in different service concepts.
  Students can work in production and service processes
  They have the basic knowledge of food safety, health, economy, and experiences in service and learning environments

  Excellent

  Students can produce and solve different food and customer service situations in different service concepts.
  Students can work independently in production and service processes
  They can apply their knowledge of food safety, health, economic, and experiences in service and learning environments

  ---

  Name of lecturer(s)

  Eliisa Ylinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lehtinen, M,, Peltonen, H. & Taurén, P. 2011. Ruoanvalmistuksen käsikirja. WSOY.
  Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
  Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
  Lehtovaara, T. & Hämäläinen, J. 2014. Ravintolakokin käsikirja. Sanoma Pro.
  Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.
  Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.
  Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Helsinki: Edita Publishing Oy.
  Taskinen T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

  Planned learning activities and teaching methods

  Lectures, assignments and production of food services in a service and learning environment.

  Assessment methods and criteria

  Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 02.05.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 12 credits

  Group(s)

  • RESTO20
  • RESTO20A

  Teacher(s)

  Paula Juurakko, Leena Arjanne, Eliisa Ylinen

  Further information for students

  Appropriate working clothes required.
  Possible to order working clothes together in the beginning of the course.
  Everyone pays their own clothes.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  The study module includes a two-week on-the-job training in a catering kitchen.

  Students use of time and load

  81h on-the-job training
  194h contact lessons
  49h independent studies

• Food Service Production CA00BI44-3008 24.08.2020-02.05.2021  12 credits  (RESTO20B) +-
  Learning outcomes of the course

  - Students will be competent in producing catering and customer services in accordance with the service concept of personnel restaurant and à la carte restaurant services. They will learn about the production and service process of personnel restaurant and à la carte restaurant services. They will be capable of applying their knowledge of the safety, healthiness, cost-effectiveness and experientiality of catering services to personnel restaurant and à la carte restaurant services. The student masters good hygienic practices and takes responsibility for the sanitation and comfort in the kitchen and restaurant working environment in an environmentally and sustainable manner.

  Prerequisites and co-requisites

  No Prequisites

  Course contents

  - Production and service process of personnel restaurant and à la carte restaurant services
  - Special diets and special diet products
  - Knowledge of Food Products

  Assessment criteria

  Satisfactory

  1
  Students can produce different food and customer services with assistance
  Students can work in production and service processes with guidance
  They recognize the basic knowledge of food safety, health, economic, and experiences in service and learning environments

  Good

  Students can produce different food and customer service situations in different service concepts.
  Students can work in production and service processes
  They have the basic knowledge of food safety, health, economy, and experiences in service and learning environments

  Excellent

  Students can produce and solve different food and customer service situations in different service concepts.
  Students can work independently in production and service processes
  They can apply their knowledge of food safety, health, economic, and experiences in service and learning environments

  ---

  Name of lecturer(s)

  Eliisa Ylinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lehtinen, M,, Peltonen, H. & Taurén, P. 2011. Ruoanvalmistuksen käsikirja. WSOY.
  Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
  Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
  Lehtovaara, T. & Hämäläinen, J. 2014. Ravintolakokin käsikirja. Sanoma Pro.
  Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.
  Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.
  Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Helsinki: Edita Publishing Oy.
  Taskinen T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

  Planned learning activities and teaching methods

  Lectures, assignments and production of food services in a service and learning environment.

  Assessment methods and criteria

  Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 02.05.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 12 credits

  Group(s)

  • RESTO20B

  Teacher(s)

  Leena Arjanne, Eliisa Ylinen

  Further information for students

  Appropriate working clothes required.
  Possible to order working clothes together in the beginning of the course.
  Everyone pays their own clothes.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  The study module includes a two-week on-the-job training in a catering kitchen.

  Students use of time and load

  81h on-the-job training
  194h contact lessons
  49h independent studies

• Food and Nutrition CA00BS66-3005 19.10.2020-14.03.2021  5 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  Students are familiar with the special qualities of various food groups. They will understand food as the origin of nutrients and consider chemical and physical phenomena in food preparation. Students are familiar with the finnish Nutrition recommendations and are capable to implement them in practice.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - Special qualities of various food product groups
  - Food as the origin of nutrients
  - Chemical and physical phenomena in food preparation
  - Food as a source of nutrients
  - Nutrition recommendations

  Assessment criteria

  Satisfactory

  Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation. Students are familiar with the national Nutrition recommendations and implementation of these in practise.

  Good

  Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation.
  
  Students are familiar with the national nutrition recommendations and implementation of these in practise

  Excellent

  Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation.
  Students are familiar with the national nutrition recommendations and implementation of these in practise

  ---

  Name of lecturer(s)

  Leena Arjanne

  Mode of delivery

  Face-to-face

  Recommended or required reading

  NEEDED:
  Voutilainen, E, Fogelholm M ja Mutanen M. Ravitsemustaito. Sanoma Pro 2016. 1.-3. painos (osoitetuin kohdin) //
  Suomalaiset ravitsemussuositukset 2014 (5. painos). Saatavissa: https://www.ruokavirasto.fi/teemat/terveytta-edistava-ruokavalio/ravitsemus--ja-ruokasuositukset/aikuiset/ //
  Valsta, L., Kaartinen, N., Tapanainen, H., Männistö, S., Sääksjärvi, K.(toim.) 2018. Finravinto 2017 -tutkimus - The National FINDIET 2017 Survey. Raportti 12/2018. THL. Saatavilla: http://www.julkari.fi/bitstream/handle/10024/137433/URN_ISBN_978-952-343-238-3.pdf?sequence=1&isAllowed=y //
  Parkkinen, K. ja Rautavirta, K. 2010. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Restamark Oy. Vantaa. (tai uudempi painos) //
  Hopia, A. ja Lehtovaara, T. 2015. Kasvikset kemistin keittiössä. Minerva Kustannus Oy. //
  SUOSITELTAVA:
  Hopia A. Kemiaa keittiössä. Nemo 2008
  Häikiö, I., Kahila, L., Ratilainen, A. & Ängeslevä, T. KEFY. WSOY. 2013.
  Muu jaksolla osoitettu materiaali.

  Planned learning activities and teaching methods

  Lessons, practical work, assignments, discussion tasks, exam

  Assessment methods and criteria

  5
  Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation. Students can apply their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can apply the Finnish nutrition recommendations and realizing of the goals of them in practice. Students can assess and compare foods as sources of the nutrients.
  3
  Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation. Students can interpret their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can recognize the Finnish nutrition recommendations and realizing of the goals of them in practice.
  Students can interpret foods as sources of the nutrients.
  1
  Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation. Students can recognize their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can name some of the Finnish nutrition recommendations and can put them in practice.
  Students can give examples of food as sources of the nutrients.

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 14.03.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Leena Arjanne

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  135 h

• Food and wine CA00BS78-3002 04.01.2021-14.03.2021  3 credits  (RESTO19) +-
  Learning outcomes of the course

  - Student can apply different preparation methods in cooking
  - Student is able combine food with different wines and plan a wine menu which supports selected dishes in food menu
  - Student knows how region, variety and winemaking process affects the taste of wine
  - Student knows the basics of cocktail making and how strong liqueurs and spirits are made
  - Student knows the basics of brewing a beer and is able to combine different beers with food

  Course contents

  -Winetasting, appearance and pairing wine with food
  -Wine regions, wine appellations and varietal differences of grapes
  -Preparation methods of food and cocktails
  -Beer making, distillation and maturation process of Spirits

  Assessment criteria

  Satisfactory

  Student is able to rationalize wine selections passably by using theories of taste combinations and wine knowledge. Student knows different approaches of how to cook to end up with a desired result. Student has knowledge that different manufacturing processes of different style of beers and spirits exists.

  Good

  Student is able to rationalize wine selections moderately by using theories of taste combinations and wine knowledge. Student is able to use different approaches in cooking to end up with a desired result. Student knows the basics of different manufacturing processes of different style of beers and spirits

  Excellent

  Student is able to rationalize wine selections adequately by using theories of taste combinations and wine knowledge. Student is able to apply different approaches in cooking to end up with a desired result. Student knows different manufacturing processes of different style of beers and spirits.

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Hopia, Anu. Kemiaa keittössä
  - Oz,Clarke. 2001. Nautittava viini. Mäkelä. Karkkila
  - Berglund,J. Rinta-Huumo, A. 2008. VIINISTÄ VIINIIN 2014. Viininystävän vuosikirja.
  - Eri keittokirjat
  - Muut tunneilla ja verkon kautta välitettävä materiaali

  Planned learning activities and teaching methods

  Practical assignments at Restaurant Prikka, lectures, virtual material

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 14.03.2021

  Enrollment date

  19.10.2020 - 20.12.2020

  • 3 credits

  Group(s)

  • RESTO19

  Seats

  0 - 18

  Teacher(s)

  Ilkka Latomäki

  Further information for students

  Material fee for the course is 50 €

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  None

  Students use of time and load

  Contact lessons 24 h
  Self study and group work 57 h

  Content periodicity

  Online exam 70 % and active participation during contact lessons

• Food development project CA00CG19-3002 24.08.2020-31.12.2020  5 credits  (BIELI18, ...) +-
  Learning outcomes of the course

  The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.

  Prerequisites and co-requisites

  Planning of menus (RESTO)
  or
  Packaging Technology and Legislation (BIELI)
  Food processes (BIELI)

  Course contents

  Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.

  Assessment criteria

  Satisfactory

  The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.

  Good

  The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

  Further information

  R&D part 5

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
  Fuller, G. 2011. New Food Product Development: from concept to marketplace.
  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  Lectures, exercises and a development project in groups (participation required).

  Assessment methods and criteria

  The evaluation consists of the following parts: a development project and its reporting, and groups self-assessment.

  Language of instruction

  English

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI18
  • IEPFF20F

  Teacher(s)

  Matti-Pekka Pasto

  Further information for students

  The course will be arranged in English if needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  5 credits

  Evaluation scale

  1-5

  Completion alternatives

  Reported working life skills and a separate task

  Students use of time and load

  Total work load of the course 135 h, of which scheduled studies 36 h, of which autonomous studies 99 h

• Food development project YE00BI37-3002 24.08.2020-18.10.2020  5 credits  (IEPFF20F, ...) +-
  Learning outcomes of the course

  The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.

  Prerequisites and co-requisites

  Planning of menus (RESTO)
  Packaging Technology and Legislation (BIELI)
  Food processes (BIELI)

  Course contents

  Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.

  Assessment criteria

  Satisfactory

  The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.

  Good

  The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

  Further information

  R&D part 5

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
  Fuller, G. 2011. New Food Product Development: from concept to marketplace.
  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  Lectures, exercises and a development project in groups

  Assessment methods and criteria

  Active participation (80 %), exercises, food development project, self assessment and peer review

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • IEPFF20F
  • RESTO18

  Teacher(s)

  Kirta Nieminen

  Further information for students

  The course will be arranged in English if needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  1-5

  Completion alternatives

  Opinnollistaminen mahdollista (not translated)

  Students use of time and load

  Total workload of the course 135 h, of which scheduled studies 49 h, of which autonomous studies 86 h

• Food loss and its reduction CA00CN07-3001 29.03.2021-30.04.2021  2 credits +-
  Learning outcomes of the course

  After the course, the student can…
  • Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
  • Can use his / her expertise to develop companies or other organizations to prevent food loss
  • Identify financial opportunities and limitations of food loss in working life
  • Understand the importance of legislation and regulation related to food loss

  Course contents

  Introduction, objectives and practices, assignment
  Food loss types and timely variation in food loss amounts
  The economic meaning and environmental impact of food loss
  Food loss business and utilization of food loss
  Case studies and regulation

  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

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Assignments and virtual studying independently 100 %.

  Assessment methods and criteria

  Familiarization with the content and assignments

  Language of instruction

  Tuition in Finnish

  Timing

  29.03.2021 - 30.04.2021

  Enrollment date

  16.11.2020 - 21.03.2021

  • 2 credits

  Teacher(s)

  Kirta Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Students use of time and load

  Virtual learning 54 hours

• Food safety and microbiology YELETMBI05-3007 04.01.2021-06.06.2021  5 credits  (MRESTO21) +-
  Learning outcomes of the course

  The student knows the most essential sections of the food legislation for microbiology and the hygiene. The student can design the safe and hygienic making of foods, can estimate the risks which are related to the foods and can apply the principles of the own supervision. The student can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology.

  Course contents

  - grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
  - grounds for the cleaning
  - microbe groups, their most important properties and living conditions
  - working in the laboratory and handling of samples

  Assessment criteria

  Satisfactory

  The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.

  Good

  The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.

  Excellent

  The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solution of from many sides different problems.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Korkeala, H. Toim. 2007. Elintarvikehygienia:ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
  - Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy. 2020. Hygieniaopas- Elintarvikehygienian perusteet
  - Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy.:Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön.
  - Koskinen, M., Kakko, L. & Välikylä, T. (toim.) 2018. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu.
  - From laboratory work separate instruction.

  Planned learning activities and teaching methods

  Lectures and laboratory work

  Assessment methods and criteria

  Active participation, assignments, reports

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 06.06.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • MRESTO21

  Small group(s)

  • Pienryhmä 1 (Size: 15. Open university: 0.)
  • Pienryhmä 2 (Size: 15. Open university: 0.)
  • Ryhmä Pitkämatka (Size: 15. Open university: 0.)
  • Ryhmä Seinäjoki (Size: 15. Open university: 0.)

  Teacher(s)

  Paula Juurakko, Merja Kyntäjä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  5 credits - 135 hours.

• Food safety and microbiology YELETMBI05-3006 24.08.2020-31.12.2020  5 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  The student knows the most essential sections of the food legislation for microbiology and the hygiene. The student can design the safe and hygienic making of foods, can estimate the risks which are related to the foods and can apply the principles of the own supervision. The student can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology.

  Course contents

  - grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
  - grounds for the cleaning
  - microbe groups, their most important properties and living conditions
  - working in the laboratory and handling of samples

  Assessment criteria

  Satisfactory

  The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.

  Good

  The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.

  Excellent

  The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solution of from many sides different problems.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Korkeala, H. Toim. 2007. Elintarvikehygienia:ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
  - Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy. 2020. Hygieniaopas- Elintarvikehygienian perusteet.
  - Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy.:Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön.
  - Koskinen, M., Kakko, L. & Välikylä, T. (toim.) 2018. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu.
  - From laboratory work separate instruction.

  Planned learning activities and teaching methods

  Lectures and laboratory work

  Assessment methods and criteria

  Active participation, assignments, reports

  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)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Paula Juurakko, Merja Kyntäjä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  5 credits - 135 hours.

• Foodstuffs and Nutrition CA00BS66-3007 04.05.2021-30.07.2021  5 credits  (VVO) +-
  Learning outcomes of the course

  Students are familiar with the special qualities of various food groups. They will understand food as the origin of nutrients and consider chemical and physical phenomena in food preparation. Students are familiar with the finnish Nutrition recommendations and are capable to implement them in practice.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - Special qualities of various food product groups
  - Food as the origin of nutrients
  - Chemical and physical phenomena in food preparation
  - Food as a source of nutrients
  - Nutrition recommendations

  Assessment criteria

  Satisfactory

  Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation. Students are familiar with the national Nutrition recommendations and implementation of these in practise.

  Good

  Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation.
  
  Students are familiar with the national nutrition recommendations and implementation of these in practise

  Excellent

  Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation.
  Students are familiar with the national nutrition recommendations and implementation of these in practise

  ---

  Mode of delivery

  Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  04.05.2021 - 30.07.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 5 credits

  Group(s)

  • VVO

  Teacher(s)

  Leena Arjanne

  Unit, in charge

  Seinäjoen Ammattikorkeakoulu Oy

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Assessment criteria

  Satisfactory

  Opiskelija osaa kaavamaisesti hyödyntää tietoaan valitessaan raaka-aineita erilaisiin ruokalajeihin. Hän osaa antaa esimerkkejä ruoasta ravintoaineiden lähteenä. Hän osaa nimetä ruoanvalmistukseen liittyviä kemiallisia ja fysikaalisia ilmiöitä. Opiskelija osaa kertoa suomalaisten ruoankäytöstä ja ravinnonsaannista.
  Hän osaa nimetä suomalaisten ravitsemussuositusten tavoitteita ja toteuttaa niitä käytännössä. (not translated)

  Good

  Opiskelija osaa tulkita tietoaan valitessaan raaka-aineita sekä erilaisiin ruokalajeihin. Hän osaa arvioida ruokaa ravintoaineiden lähteenä ja hän osaa laskea erilaisten aterioiden ravintosisällön. Hän osaa selittää ruoanvalmistukseen liittyviä kemiallisia ja fysikaalisia ilmiöitä. Opiskelija osaa kertoa monipuolisesti suomalaisten ruoankäytöstä ja ravinnonsaannista. Hän osaa tunnistaa suomalaisten ravitsemussuositusten tavoitteita ja toteuttaa niitä käytännössä (not translated)

  Excellent

  Opiskelija osaa soveltaa tietoaan valitessaan raaka-aineita erilaisiin ruokalajeihin. Hän osaa vertailla ruokaa ravintoaineiden lähteenä sekä osaa laskea ja arvioida erilaisten aterioiden ravintosisältöä. Hän osaa tulkita ruoanvalmistukseen liittyviä kemiallisia ja fysikaalisia ilmiöitä. Opiskelija osaa kertoa monipuolisesti ja arvioida suomalaisten ruoankäyttöä ja ravinnonsaantia. Hän osaa soveltaa suomalaisten ravitsemussuositusten tavoitteita ja toteuttaa niitä käytännössä (not translated)

• Foodstuffs and Nutrition CA00BS66-3006 04.05.2021-30.07.2021  5 credits  (MRESTO21) +-
  Learning outcomes of the course

  Students are familiar with the special qualities of various food groups. They will understand food as the origin of nutrients and consider chemical and physical phenomena in food preparation. Students are familiar with the finnish Nutrition recommendations and are capable to implement them in practice.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - Special qualities of various food product groups
  - Food as the origin of nutrients
  - Chemical and physical phenomena in food preparation
  - Food as a source of nutrients
  - Nutrition recommendations

  Assessment criteria

  Satisfactory

  Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation. Students are familiar with the national Nutrition recommendations and implementation of these in practise.

  Good

  Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation.
  
  Students are familiar with the national nutrition recommendations and implementation of these in practise

  Excellent

  Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation.
  Students are familiar with the national nutrition recommendations and implementation of these in practise

  ---

  Name of lecturer(s)

  Leena Arjanne

  Mode of delivery

  Distance learning

  Recommended or required reading

  Parkkinen, K. ja Rautavirta, K. 2010. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Restamark Oy. Vantaa. (tai uudempi painos)
  Hopia, A. ja Lehtovaara, T. 2015. Kasvikset kemistin keittiössä. Minerva Kustannus Oy.
  Ravitsemussuositukset 2014, p.5. https://www.ruokavirasto.fi/globalassets/teemat/terveytta-edistava-ruokavalio/kuluttaja-ja-ammattilaismateriaali/julkaisut/ravitsemussuositukset_2014_fi_web_versio_5.pdf
  Valsta, L., Kaartinen, N., Tapanainen, H., Männistö, S., Sääksjärvi, K.(toim.) 2018. Finravinto 2017 -tutkimus - The National FINDIET 2017 Survey. Raportti 12/2018. THL. Saatavilla: http://www.julkari.fi/bitstream/handle/10024/137433/URN_ISBN_978-952-343-238-3.pdf?sequence=1&isAllowed=y
  Häikiö, I., Kahila, L., Ratilainen, A. & Ängeslevä, T. KEFY. WSOY. 2013.
  Muu jaksolla osoitettu materiaali.

  Planned learning activities and teaching methods

  Online studying; practical work, assignments, discussion tasks, Moodle-exam

  Assessment methods and criteria

  5
  Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation. Students can apply their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can apply the Finnish nutrition recommendations and realizing of the goals of them in practice. Students can assess and compare foods as sources of the nutrients.
  3
  Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation. Students can interpret their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can recognize the Finnish nutrition recommendations and realizing of the goals of them in practice.
  Students can interpret foods as sources of the nutrients.
  1
  Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation. Students can recognize their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can name some of the Finnish nutrition recommendations and can put them in practice.
  Students can give examples of food as sources of the nutrients.

  Language of instruction

  Tuition in Finnish

  Timing

  04.05.2021 - 30.07.2021

  Enrollment date

  16.04.2020 - 10.05.2021

  • 5 credits

  Group(s)

  • MRESTO21

  Teacher(s)

  Leena Arjanne

  Further information for students

  The course is available through CampusOnline also for students from other universities of applied sciences.
  The ending date of the course is July 30, and after that tasks can no longer be returned.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Students use of time and load

  135 h

• Get familiar with vegetable protein products CA00CM32-3002 03.05.2021-20.06.2021  3 credits  (VVO) +-
  Learning outcomes of the course

  The student gets familiar with different vegetable protein products and is able to tell how and from what they are made. The student can evaluate the products environmental impact compared to other protein sources. The student can replace meat or fish with these products and knows how to prepare different types of foods of the products.

  Course contents

  - different vegetable protein products and how they are made
  - nutritional content of the products
  - usage of the products in food production
  - vegetable protein products versus meat; wastage, environmental impact, price, cooking time

  ---

  Mode of delivery

  Distance learning

  Recommended or required reading

  Opintojakson kurssimateriaalina käytetään eri sivustoja netistä. (not translated)

  Planned learning activities and teaching methods

  Verkkokurssi.
  Luento, kirjallisia ja käytännön tehtäviä itsenäisesti. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  03.05.2021 - 20.06.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 3 credits

  Group(s)

  • VVO

  Seats

  0 - 40

  Teacher(s)

  Eliisa Ylinen

  Further information for students

  Opintojakso ensisijaisesti ravitsemisalan opiskelijoille.
  Opintojaksolla valmistetaan ruokia kasviproteiineista.
  Ruokien valmistukseen tarvittavat raaka-aineet hankitaan omakustanteisesti. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  3 credits

  Evaluation scale

  Passed/failed

  Assessment criteria

  Approved / Failed

  Hyväksytty: Opiskelija osoittaa osaamistavoitteissa esitetyn osaamisen suorittamalla opintojaksoon kuuluvat tehtävät hyväksytysti.
  Hylätty: Opiskelija ei saavuta opintojakson osaamistavoitteita eikä suorita kaikkia opintojaksoon kuuluvia tehtäviä hyväksytysti. (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 YPO4A3-3130 04.01.2021-06.06.2021  3 credits  (MBIELI21, ...) +-
  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

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

  Recommended or required reading

  Moodlessa jaettava materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 25 % ja itsenäiset harjoitukset 75 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 06.06.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

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

  Content periodicity

  64 h, (kontaktiopetusta 17 h, itsenäistä työskentelyä 47 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)

• Improving the quality of service processes CA00CL41-3001 08.03.2021-30.04.2021  5 credits  (RESTO19) +-
  Learning outcomes of the course

  The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.

  Prerequisites and co-requisites

  - Foodstuffsand Nutrition
  - Food safety and microbiology
  - Development of Food Service Quality

  Course contents

  Process design
  Quality Management and assurance, quality systems
  Sustainable supply process

  Assessment criteria

  Satisfactory

  The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.

  Good

  The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.

  Excellent

  The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Lectures, exercises and learning assignment

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Kirta Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  135 h (contact lessons 24 h, assignments and self-access learning 111 h)

• Improving the quality of service processes CA00CL41-3002 08.03.2021-31.05.2021  5 credits  (MRESTO20) +-
  Learning outcomes of the course

  The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.

  Prerequisites and co-requisites

  - Foodstuffsand Nutrition
  - Food safety and microbiology
  - Development of Food Service Quality

  Course contents

  Process design
  Quality Management and assurance, quality systems
  Sustainable supply process

  Assessment criteria

  Satisfactory

  The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.

  Good

  The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.

  Excellent

  The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Will be announced at the beginning of studies

  Planned learning activities and teaching methods

  Lectures, exercises and learning assignment

  Assessment methods and criteria

  Active participation in lectures (presence 80 %), assignments and learning assignments

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 5 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Kirta Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  135 h (contact lessons 24 h, assignments and self-access learning 111 h)

• Introduction to Project Work YPO2C3-3123 11.09.2020-31.12.2020  3 credits  (MBIELI20, ...) +-
  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)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  11.09.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 3 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

• Introduction to Project Work YPO2C3-3131 04.01.2021-02.05.2021  3 credits  (RESTO20, ...) +-
  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)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 07.02.2021

  • 3 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Introduction to Research and Development YPO1C2-3125 04.01.2021-30.04.2021  2 credits  (RESTO19) +-
  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)

  Hanne Ala-Harja

  Mode of delivery

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

  Recommended or required reading

  - Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15th edition. Helsinki: Tammi.
  - SeUAS Thesis guidelines
  - SeUAS Instructions for written work
  - material provided by the teacher

  Planned learning activities and teaching methods

  Exercises in Moodle and lessons

  Assessment methods and criteria

  - Pass/fail
  Pass:
  The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the assignments related to the course.
  Fail:
  The student does not achieve the learning goals of the course and is not able to demonstrate his/her competencies.

  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)

  • RESTO19

  Seats

  0 - 50

  Teacher(s)

  Kaija Nissinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  54 h,
  independent studying 46 h

• Introduction to Research and Development YPO1C2-3128 04.01.2021-31.05.2021  2 credits  (MRESTO20) +-
  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)

  Kaija Nissinen

  Mode of delivery

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

  Recommended or required reading

  - Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15th edition. Helsinki: Tammi.
  - SeUAS Thesis guidelines
  - SeUAS Instructions for written work
  - material provided by the teacher

  Planned learning activities and teaching methods

  Exercises in Moodle and lessons

  Assessment methods and criteria

  - Pass/fail
  Pass:
  The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the assignments related to the course.
  Fail:
  The student does not achieve the learning goals of the course and is not able to demonstrate his/her competencies.

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 14.03.2021

  • 2 credits

  Group(s)

  • MRESTO20

  Seats

  0 - 40

  Teacher(s)

  Kaija Nissinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Content periodicity

  54 h,
  independent studying 48h

• 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 KI15AMAT001-3006 04.01.2021-31.05.2021  3 credits  (MRESTO21) +-
  Learning outcomes of the course

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

  Prerequisites and co-requisites

  Ei vaadita edeltäviä opintoja. (not translated)

  Course contents

  - Basic calculations
  - Fractions
  - Powerand roots
  - Equations
  - Percentages
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  Student can bacis things

  Good

  The student understands and is able to apply mathematical methods as well.

  Excellent

  The student will understand and be able to apply mathematical methods commendable.

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

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

  Recommended or required reading

  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  - Lectures and assignments

  Assessment methods and criteria

  Kirjalliset kuulustelut/harjoitustehtävät (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 14.02.2021

  • 3 credits

  Group(s)

  • MRESTO21

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 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: 80 h
  - of which scheduled studies: 18 h
  - of which autonomous studies: 62 h

• Mathematics KI15AMAT001-3007 04.01.2021-02.05.2021  3 credits  (RESTO20, ...) +-
  Learning outcomes of the course

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

  Prerequisites and co-requisites

  Ei vaadita edeltäviä opintoja. (not translated)

  Course contents

  - Basic calculations
  - Fractions
  - Powerand roots
  - Equations
  - Percentages
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  Student can bacis things

  Good

  The student understands and is able to apply mathematical methods as well.

  Excellent

  The student will understand and be able to apply mathematical methods commendable.

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  - Lectures and assignments
  - Approved midterm exams

  Assessment methods and criteria

  Kirjalliset kuulustelut (välitentit) (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 3 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  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: 80 h
  - of which scheduled studies: 36 h
  - of which autonomous studies: 44 h

• Nutrition Communication and Research CA00BS71-3003 08.02.2021-21.05.2021  5 credits  (RAVI20, ...) +-
  Learning outcomes of the course

  Students can name the characteristics of the media, they can analyse texts which are related to nutrition and can apply these characteristic elements in their own text. They can analyse both the structure and the textual elements. They can explain their choices in a convincing way and can give constructive feedback.
  Students are familiar with the nutrition research and methods of it. They are able to follow the development of the nutrition field and apply the latest research knowledge and information to their work. Students are able to assess the reliability of nutrition information.

  Prerequisites and co-requisites

  Foodstuffs and Nutrition
  Advanced nutrition studies

  Course contents

  Nutrition communication and analysing a media text related to nutrition
  Current issues in nutrition research and nutrition research methods.
  Information retrieval in the field of nutrition

  Assessment criteria

  Satisfactory

  The student masters some of the principles how to analyse or to produce media texts which are related to their field, if he gets some help. He knows the significance of the target group and the media, if he gets some help. He can occasionally explain his choices and is able to give feedback. He can only in some case follow instructions and operate on schedule.
  The student can name the methods of the nutrition research. The student can estimate the reliability of the information and can search for reliable nutrition information occasionally. The student can give a summary of nutrition researches and partly apply the newest nutrition kowledge in to his work.

  Good

  The student masters the principles how to analyse or to produce media texts which are related to their field. He knows the significance of the target group. He can explain his choices in a convincing way and is able to give constructive feedback. He can mainly follow the instructions and can operate on schedule.
  The student can define and explain the methods of the nutrition research. The student can estimate the reliability of the information and knows the sources of the reliable nutrition information. The student can give a summary of nutrition researches and can partly apply the newest nutrition knowledge in to his work.

  Excellent

  The student masters the principles how to analyse or to produce media texts which are related to their field. He knows the significance of the target group and the right media. He can explain his choices in a convincing way and is able to give constructive feedback. He can follow the instructions and can operate exactly during the process on schedule.
  The student can define and explain the methods of the nutrition research. The student can estimate the reliability of the information and use multiple sources of the reliable nutrition information. The student can give a summary of nutrition researches and use the newest nutrition knowledge justifiably.

  ---

  Name of lecturer(s)

  Kaija Nissinen

  Mode of delivery

  Distance learning

  Recommended or required reading

  Fogelholm, M. (toim.) 2003. Ratkaisuja ravitsemukseen. Ravitsemuskasvatus ja elämänkaari.
  Vertio 2003. Terveyden edistäminen.
  Torkkola, S. (toim.). 2002. Terveysviestintä.
  Wiio, O. & Puska, P. 1993. Terveysviestinnän opas.
  Upola, T. 2018. Livenä ja läsnä.
  Kotilainen, L. 2003. Parempi lehtijuttu.
  Mykkänen, P. 1998. Yhteisölehti. Tekijän opas.
  Other material will be announced in the beginning of the course

  Planned learning activities and teaching methods

  - online lectures
  - assignments
  - peer review and self evaluation

  Assessment methods and criteria

  - written assignments
  - online exam(s)
  - self-evaluation and peer review

  Language of instruction

  Tuition in Finnish

  Timing

  08.02.2021 - 21.05.2021

  Enrollment date

  16.04.2020 - 31.01.2021

  • 5 credits

  Group(s)

  • RAVI20
  • RESTO18

  Seats

  10 - 40

  Teacher(s)

  Sirkka Nieminen, Soili Alanne, Kaija Nissinen

  Further information for students

  The course is available through CampusOnline also for students from other universities of applied sciences.
  
  Participation to this course requires performing of the Ravitsemuspassi 1 level knowledge (ravitsemuspassi.fi). Save the certificate that has been received from the performing of the test. It will be connected to the network when the study module begins.
  The IT-equipment required:
  computer with broadband and ability to use Moodle's BigBlueButton.
  Web-cam, headset

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Exam schedule

  The time of the exams will be announced in the beginning of the course.

  Students use of time and load

  135 h

• Nutrition education and nutrition counselling project CA00BS72-3003 08.03.2021-31.05.2021  5 credits  (RAVI20, ...) +-
  Learning outcomes of the course

  Students become familiar with nutrition education as part of health promotion. Students improve their educational skills in nutrition and are able to use versatile teaching methods and materials. He can independently carry out nutrition counselling/guidance situations.

  Prerequisites and co-requisites

  Foodstuffs and Nutrition (finished)
  Advanced nutrition studies (finished)
  Development of nutritional effect (participation)
  Nutrition communication and research (participation)

  Course contents

  Nutrition education and counselling
  Nutrition counselling/guidance project

  Assessment criteria

  Satisfactory

  The student is familiar with the principles of nutrition education and is able to apply them in usual situations. He can search for reliable nutrition information and partly use it. He can plan and carry out a nutrition guidance project supported by others. He can partly follow the instructions and operate on schedule.

  Good

  The student is familiar with the principles of nutrition education and is able to apply them in versatile situations.He can search for reliable nutrition information and use it. He can plan and carry out a nutrition guidance situation independently and is able to argument made choices. He can mostly follow the instructions and operate on schedule.

  Excellent

  The student is able to explain the principles of nutrition education and is able to apply them in versatile situations. He can search for reliable nutrition information and apply it widely. He can plan and independently carry out a nutrition guidance situation and is able to widely justify made choises. He can follow the instructions and operate on schedule.

  Further information

  The cource will be arranged in English if needed.

  ---

  Name of lecturer(s)

  Leena Arjanne

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 5 credits

  Group(s)

  • RAVI20
  • RESTO18

  Teacher(s)

  Leena Arjanne

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Peak Experience Event CA00CL47-3001 04.01.2021-31.05.2021  5 credits  (RESTO18) +-
  Learning outcomes of the course

  Student understands the preconditions for extraordinary customer experience and understands the diversity in producing extraordinary customer experiences. Student is also able to evaluate quality of service performance from customer`s viewpoint. Student is able to design a target-oriented experiential food service concept which is multisensorial and memorable. In planning and implementing the service student can also take into account different parts of service such as product, space, atmosphere and customer encounter and is able to manage the system.

  Prerequisites and co-requisites

  Food service production
  Food service management
  Asiakkaan kohtaaminen
  Elämykselliset ruokapalvelut

  Course contents

  - event planning and organization
  - experiential food
  - experiential space and atmosphere
  - experiential customer encounter
  - entertainment

  Assessment criteria

  Satisfactory

  Students can name the main principles of experience production.
  Students can realize a food event experience when assisted, taking account of resources, quality and themes.
  Students recognize some aspects of food products, atmosphere, customer service and managing the whole, when planning and realizing a service package.

  Good

  Students manage the basics of producing an experience and are able to report on experience production.
  Students are able to realize and evaluate a food experience even taking account of resources, quality and themes.
  Students are able to plan and realize a service package taking account of the food product, atmosphere, meeting the customers and managing the whole.

  Excellent

  Students are able to produce experiences and adventures and they can analyze the experience production relative to the customers´ experiences.
  Students can plan and organize a food experience event within the framework of resources , quality and different themes.
  Students are able to plan and realize a versatile service package taking account of the food product, atmosphere, meeting the customers and managing the whole.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Gustafsson, I-B., Öström, Å., Johansson, J. & Mossberg, L. 2006. The Five Aspects Meal model: a tool for developing meal services in restaurant.
  Hynynen, A., Hopia, A., Uimonen, H.,Pitkäkoski, T., Aaltojärvi, I., Paakki, M. & Kontukoski, M. 2018. Ei ainoastaan leivästä. 
  Kalliomäki, A. 2014. Tarinallistaminen. Palvelukokemuksen punainen lanka.
  Pine, B.J. & Gilmore, J.H. 1999. The Experience Economy: Work is Theatre  & Every Business a Stage.
  Pitkäkoski, T. 2015. Elämysperusteisen ruokapalvelutapahtuman tuottamisen konseptointi.
  Tarssanen, S. 2005. Elämystuottajan käsikirja. 
  Tuulaniemi, J. 2011. Palvelumuotoilu.
  Vallo, H.& Häyrinen, E.  2012. Tapahtuma on tilaisuus: tapahtumamarkkinointi ja tapahtuman järjestäminen.
  
  Collection of articles and other study material will be announced in the beginning of studies

  Planned learning activities and teaching methods

  Planning and execution of experiential food event

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 28.02.2021

  • 5 credits

  Group(s)

  • RESTO18

  Teacher(s)

  Paula Juurakko, Eliisa Ylinen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  5 credits - 135 hours

• Production control system in professional kitchen CA00CL40-3001 24.08.2020-18.10.2020  2 credits  (RESTO19) +-
  Learning outcomes of the course

  The student are able to use the production control system in the planning and management of food services and to assess the usability of the system. The student are able to take environmental concerns into account in the planning of the menus, food services, economy and nutrition.

  Prerequisites and co-requisites

  - Food service production

  Course contents

  - Jamix-food, the computer program

  Assessment criteria

  Satisfactory

  The student knows the meaning and use of enterprise resource planning (ERP) system in daily food services.
  The student is able to use the basic functions of the program.

  Good

  The student is able to feed data to ERP system and can use it in daily food services.
  The student knows and understands the options provided by ERP in the development of food services.

  Excellent

  The student can use and utilize the options provided by ERP in the development of food services in a versatile manner.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Jamix-food, the computer program

  Assessment methods and criteria

  Active participation and assignments

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Paula Juurakko

  Further information for students

  Opintojakson tehtävät integroidaan Prikan johtovuorojen tehtäviin. (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  2 credits - 54 hours

• Production control system in professional kitchen CA00CL40-3002 01.12.2020-28.02.2021  2 credits  (MRESTO20) +-
  Learning outcomes of the course

  The student are able to use the production control system in the planning and management of food services and to assess the usability of the system. The student are able to take environmental concerns into account in the planning of the menus, food services, economy and nutrition.

  Prerequisites and co-requisites

  - Food service production

  Course contents

  - Jamix-food, the computer program

  Assessment criteria

  Satisfactory

  The student knows the meaning and use of enterprise resource planning (ERP) system in daily food services.
  The student is able to use the basic functions of the program.

  Good

  The student is able to feed data to ERP system and can use it in daily food services.
  The student knows and understands the options provided by ERP in the development of food services.

  Excellent

  The student can use and utilize the options provided by ERP in the development of food services in a versatile manner.

  ---

  Name of lecturer(s)

  Paula Juurakko

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Jamix-food, the computer program

  Assessment methods and criteria

  Active participation and assignments

  Language of instruction

  Tuition in Finnish

  Timing

  01.12.2020 - 28.02.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Paula Juurakko

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  2 credits - 54 hours

• Quality of Nutrition CA00BI54-3004 24.08.2020-31.12.2020  5 credits  (RAVI20, ...) +-
  Learning outcomes of the course

  Students will be familiar the culture and the social and ideological backgrounds of food consumption, and they will use this knowledge in planning meals and menus. They can apply the recommendations for nutrition and diet among various age groups when planning and evaluating diets.
  Students will be competent in developing health-promoting services with the awareness of safety, health and economics in that planning. In developing the nutritional quality of food services, he knows how to take advantage of the guidelines for the nutritional quality. They can evaluate the reliability of the researches and make use of the latest research in their work.

  Prerequisites and co-requisites

  Foodstuffs in Nutrition or Foodstuffs and Nutrition (finished)
  Advanced nutrition studies (participation)

  Course contents

  - Factors affecting food consumption, food as a cultural and social phenomenum
  - Nutritional goals on the national level, recommendations and programmes
  - Familiarisation with and utilisation of field-related literature
  - Project: improving nutritional quality

  Assessment criteria

  Satisfactory

  Students recognize cultural, social and ideological factors of food usage in meal and menu planning.
  They know some dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
  Students can name welfare services for customers taking account of health factors, economy and safety.
  They know some principles how to promote nutritional aspect in their working environment.

  Good

  Students can explain cultural,social and ideological factors of food usage in meal and menu planning.
  They recognize different dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
  Students are able to realize welfare services for customers taking account of health factors, economy and safety. They are able to promote nutritional aspects in their working environment.
  
  They are able to promote nutritional aspect in their working environment.
  They are able to interpret nutrition facts and use the latest knowledge.

  Excellent

  Students are able to apply cultural, social and ideological factors of food usage in meal and menu planning.
  They can use different dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
  Students can develop welfare services for customers taking account of health factors, economy and safety. They are able to promote nutritional aspects in their working environment.
  They can also utilize the latest knowledge and methods in their work and evaluate the reliability of the knowledge.

  Further information

  Two credits for R&D

  ---

  Name of lecturer(s)

  Kaija Nissinen

  Mode of delivery

  Distance learning

  Recommended or required reading

  Materials are in the Moodle

  Planned learning activities and teaching methods

  On-line course
  - webinars (Thu 15.9.2020 at 9.00-10.45, Mon 28.9.2020 at 9:00-10:15, Wed 28.10.2020 at 13.15-14.00
  - introducing oneself, grouping
  - online exam
  - assignments
  - peer review

  Assessment methods and criteria

  Exam, development project, self-assessment and peer review

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 09.09.2020

  • 5 credits

  Group(s)

  • RAVI20
  • RESTO18

  Teacher(s)

  Kaija Nissinen, Kirta Nieminen, Leena Arjanne

  Further information for students

  Participation to this Nutritional quality course requires performing of the Ravitsemuspassi 1 level knowledge (ravitsemuspassi.fi). Save the certificate that has been received from the performing of the test. It will be connected to the network when the study module begins.
  The IT-equipment required:
  computer with broadband
  BigBlueButtonBN -environment
  web-cam, headset
  Seinäjoki UAS Instructions for Written Work
  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 Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Exam schedule

  The timing of the exams will be announced in the beginning of the course

  Students use of time and load

  135 h

• Research and Development Work CA00BS65-3001 24.08.2020-31.12.2020  5 credits  (RESTO18) +-
  Learning outcomes of the course

  Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.

  Prerequisites and co-requisites

  Introduction to Research and Development
  Introduction to Project Work

  Course contents

  - implementation of basic research concepts and methods
  - web search, databases and information sources of the field
  - evaluation and developing of the information retrieval, evaluation and use of the information
  - academic writing: structure, style and language, sources and citation
  - basics of statistical mathematics and statistics
  - compilation of statistical research Project
  - development methods and reporting

  Assessment criteria

  Satisfactory

  1
  Students know the basics and methods of research and development work. They can collect research data based on quantitative research material. They can describe the data with statistics program and report the results. Students can use some data acquisition methods and recognize some conventions of scientific texts. Students can compile a structurally acceptable written research report. Student knows how to to development project.

  Good

  Students are able to use statistical and functional thesis methods and know the thesis process. They act according to the principles of scientific reasoning. They produce data collecting based on quantitative research material. They can describe the data with statistics program and report the results. They use some data acquisition methods and utilize the data. Students use the conventions of scientific texts in their own academic writing. They can compile a written research report structurally meeting the demands of a scientific text. Student can do development work.

  Excellent

  Students can apply statistical thesis methods and manage the thesis process. Students apply the principles of scientific reasoning. They can produce data collecting based on quantitative research material. They can describe and analyze the data with statistics program, report the results and anlyse them versatily. They use different data acquisition methods independently, utilize and value the data critically. Student apply results of the quantitive research in his/her development project. Students apply the conventions of scientific texts in their own academic writing. They can compile a written research report meeting the demands of a scientific text. Students can compile a structurally acceptable written research report.

  ---

  Name of lecturer(s)

  Kaija Nissinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  SeUAS Thesis guidelines
  SeUAS Instructions for written work
  Hirsjärvi, S., Remes, P. & Sajavaara, P. Latest edition. Tutki ja kirjoita.
  Vilkka H. Latest edition. Tutki ja kehitä.
  Heikkilä, T. Latest edition. Tilastollinen tutkimus.
  Other material will be announced in the beginning of the course

  Planned learning activities and teaching methods

  Research project, lectures, guided excercises

  Assessment methods and criteria

  The evaluation is based on the research report produced in the course:
  Statistics and statistical data processing: accepted / rejected: partly based on the research report
  Research project: research report and its public introduction, numeral evaluation according to SeUAS thesis criteria (the evaluation of the supervisor)
  Study communication: research report (accepted/rejected)
  Information retrieval: research report (accepted/rejected)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 24.08.2020

  • 5 credits

  Group(s)

  • RESTO18

  Teacher(s)

  Sirkka Nieminen, Anu Latva-Reinikka, Ilkka Latomäki, Sari Rimpelä, Kaija Nissinen, Paula Juurakko, Leena Arjanne, Kirta Nieminen, Eliisa Ylinen, Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Work placement(s)

  Practice work is based on the case from working life

  Students use of time and load

  work amount 135 h
  - lectures and guided excerices 58 h
  - independent working 77 h

• 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

• 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 XX00CG82-3047 24.08.2020-02.05.2021  2 credits  (RESTO20, ...) +-
  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)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
  - curricula of degree programmes: ops.seamk.fi
  - material provided by the teacher

  Planned learning activities and teaching methods

  Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities

  Assessment methods and criteria

  - participation in lectures and exercises, completion of assignments

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 02.05.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • RESTO20
  • BIELI20B
  • BIELI20A
  • BIELI20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Kirta Nieminen, Eija Putula-Hautala

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Passed/failed

  Work placement(s)

  Lectures given by SeAMK alumnus

  Students use of time and load

  - 53 hours, which consists of contact teaching, assignments and exercises (partly online)

• Studying at a University of Applied Sciences XX00CG82-3061 04.01.2021-31.05.2021  2 credits  (MBIELI21, ...) +-
  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)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
  - curricula of degree programmes: ops.seamk.fi
  - material provided by the teacher

  Planned learning activities and teaching methods

  Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities

  Assessment methods and criteria

  - participation in lectures and exercises, completion of assignments

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Small group(s)

  • Pienryhmä Bieli (Size: 30. Open university: 0.)
  • Pienryhmä Resto (Size: 30. Open university: 0.)

  Teacher(s)

  Kirta Nieminen, Eija Putula-Hautala

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  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

  Passed/failed

  Work placement(s)

  Lectures given by SeAMK alumnus

  Students use of time and load

  - 53 hours, which consists of contact teaching, assignments and exercises (partly online)

• 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 1 YELRUOTS06-3005 21.09.2020-31.12.2020  3 credits  (RESTO19) +-
  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 spoken communication situations
  can use polite phrases and handle small talk
  know 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
  Basic terminology of the field, field specific texts

  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

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

  Recommended or required reading

  Announced at the beginning of the course

  Planned learning activities and teaching methods

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

  Assessment methods and criteria

  Active attendance, exercises, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  21.09.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • RESTO19

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral and written skills test (OT)

  Exam schedule

  Written tests and oral tests (interview, presentation)

  Students use of time and load

  26 contacts, other work load self studies in Moodle

• Swedish 1 YELRUOTS06-3006 04.01.2021-31.05.2021  3 credits  (MRESTO20) +-
  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 spoken communication situations
  can use polite phrases and handle small talk
  know 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
  Basic terminology of the field, field specific texts

  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

  Recommended or required reading

  Announced at the beginning of the course

  Planned learning activities and teaching methods

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

  Assessment methods and criteria

  Active attendance, exercises, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 15.02.2021

  • 3 credits

  Group(s)

  • MRESTO20

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Oral and written skills test (OT)

  Exam schedule

  Written tests and oral tests (interview, presentation)

  Students use of time and load

  20 contacts, other work load self studies in Moodle

• Swedish Skills of the Staff of Public Organizations, oral VIRKARUSU-3129 01.01.2021-31.07.2021  (BIELI19, ...) +-
  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Group(s)

  • BIELI19
  • RESTO19

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Swedish Skills of the Staff of Public Organizations, written VIRKARUKI-3129 01.01.2021-31.07.2021  (BIELI19, ...) +-
  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2021 - 31.07.2021

  Group(s)

  • BIELI19
  • RESTO19

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• 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

• Thesis KI15FTU001-3007 08.03.2021-31.07.2021  15 credits  (RESTO18) +-
  Learning outcomes of the course

  Students will be competent in planning and implementing a research or development project, which combines the essential body of knowledge gained in preceeding studies and the needs of the working world. Students will develop and provide indication of their readiness and apply their knowledge and skills in practical specialist tasks associated with their professional studies. They will be competent in compiling a research plan, presenting the plan, and preparing their work for the thesis seminar. Students sit a Maturity Test in which they indicate their knowledge of Finnish or Swedish and the contents of their thesis.

  Prerequisites and co-requisites

  Introduction to research and development
  Research and development work

  Course contents

  - Planning, producing and reporting of a thesis
  - Topic analysis
  - Planning seminar
  - Present the results
  - Maturity Test

  Assessment criteria

  Satisfactory

  Graded on a scale of 1-5 Maturity Test after the final copy of the thesis has been submitted for grading (pass/fail)
  More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis and the school's Maturity Test Bulletin

  Good

  Graded on a scale of 1-5 Maturity Test after the final copy of the thesis has been submitted for grading (pass/fail)
  More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis and the school's Maturity Test Bulletin

  Excellent

  Graded on a scale of 1-5 Maturity Test after the final copy of the thesis has been submitted for grading (pass/fail)
  More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis and the school's Maturity Test Bulletin

  ---

  Name of lecturer(s)

  Kaija Nissinen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  SeUAS Thesis guidelines
  SeUAS Instructions for written work
  Hirsjärvi, S., Remes, P. & Sajavaara, P. Newest edition. Tutki ja kirjoita. 11 painos. Helsinki: Tammi.
  Heikkilä, T. Newest edition. Tilastollinen tutkimus. Helsinki. Edita.
  Vilkka, H. Newest edition. Tutki ja kehitä. Keuruu: Tammi.

  Planned learning activities and teaching methods

  Goal-oriented, organised and purposeful information seeking and processing of information, utilising research methods, practical implementation and reporting of own work. Each thesis has a nominated supervisor. Student need to be active to search for supervising.

  Assessment methods and criteria

  Thesis and the process of thesis. The criteria for evaluation can be found in the SeUAS thesis guidelines.

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 31.07.2021

  Enrollment date

  16.04.2020 - 22.03.2021

  • 15 credits

  Group(s)

  • RESTO18

  Teacher(s)

  Sirkka Nieminen, Ilkka Latomäki, Paula Juurakko, Kaija Nissinen, Eija Putula-Hautala, Leena Arjanne, Kirta Nieminen, Eliisa Ylinen, Terhi Junkkari, Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  405 h