Please select the curriculum by the start year of studies and track.
Paula Juurakko
Face-to-face
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.
Lectures, assignments.
Active participation, assignments, report.
Tuition in Finnish
08.02.2021 - 29.05.2021
16.04.2020 - 15.02.2021
Paula Juurakko
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
5 op - 135 hours
Leena Arjanne
25% Face-to-face, 75% Distance learning
* 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)
e-lectures, practical and theoretical assignments, exams
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Leena Arjanne
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
1-5
Dates of exams will be published in the beginning of course.
30 hours e-lectures, assignments and exams
5 hours practical assignments
72 hours independent studies
Leena Arjanne
Face-to-face
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)
Lectures, practical and theoretical assignments, exams
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Leena Arjanne
How to make patients diets in practic -assignments are obligatory.
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Dates of exams will be published in the beginning of course.
30 hours lessons
5 hours practical assignments
72 hours independent studies
Paula Juurakko
Face-to-face
Practical training.
Tuition in Finnish
24.08.2020 - 31.07.2021
16.04.2020 - 31.08.2020
Paula Juurakko
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Training place is a public or private organisation.
18 credits.
Paula Juurakko
Face-to-face
Practical training.
Tuition in Finnish
24.08.2020 - 06.06.2021
16.04.2020 - 28.09.2020
Paula Juurakko, Kirta Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Training place is a public or private organisation that offers meal services
12 credits
Elisa Kannasto
Face-to-face
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)
- kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)
Läsnäolo on edellytys kurssin suoritukseen (not translated)
Tuition in Finnish
11.01.2021 - 04.04.2021
16.04.2020 - 18.01.2021
Elisa Kannasto
Opintojakson sisältö
- yhteisöviestinnän perusteet
- alan keskeiset tekstit, liikekirjeet, tiedottaminen
- tutkimusviestinnän perusteet (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Elisa Kannasto
Face-to-face
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)
- kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)
Läsnäolo on edellytys kurssin suoritukseen (not translated)
Tuition in Finnish
11.01.2021 - 30.04.2021
16.04.2020 - 18.01.2021
Elisa Kannasto
Opintojakson sisältö
- yhteisöviestinnän perusteet
- alan keskeiset tekstit, liikekirjeet, tiedottaminen
- tutkimusviestinnän perusteet (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Sirkka Nieminen
50% Face-to-face, 50% Distance learning
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita.
Juholin, E. 2013 (tai uudempi). Communicare! Kasva viestinnän ammattilaiseksi. MIF.
and online material
- lectures
- written and spoken assignments
- independent study
- written and spoken assingments
- self-assessment and peer review
- exam(s)
Tuition in Finnish
04.01.2021 - 30.04.2021
16.04.2020 - 11.01.2021
10 - 30
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Time of the exam(s) will be announced during the course.
54h, incl. lectures 16h
Sirkka Nieminen
50% Face-to-face, 50% Distance learning
Restonomi (AMK), Ravitsemispalvelut:
Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
and online material
- lectures
- written and spoken assignments
- independent study
- written and spoken assingments
- self-assessment and peer review
- exam(s)
Tuition in Finnish
17.08.2020 - 25.10.2020
16.04.2020 - 13.09.2020
10 - 30
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Time of the exams will be announced during the course.
54h, incl. lectures 9h
Sirkka Nieminen
50% Face-to-face, 50% Distance learning
Restonomi (AMK), Ravitsemispalvelut:
Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
and online material
- lectures
- written and spoken assignments
- independent study
- written and spoken assingments
- self-assessment and peer review
- exam(s)
Tuition in Finnish
24.08.2020 - 31.05.2021
16.04.2020 - 01.03.2021
10 - 30
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Time of the exams will be announced during the course.
54h, incl. lectures 18h
Nina Sillvan
Face-to-face
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 15.11.2020
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jukka Kauppila
Face-to-face
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Ilkka Latomäki
Face-to-face
-www.finlex.fi
-Lectures
-Other material will be announced at the beginning of lectures
- Lectures 46h
- Legal case practices
- Independent work
- Group work 89h
- Exam
- Deliverables of the group work
Tuition in Finnish
24.08.2020 - 31.10.2020
16.04.2020 - 31.08.2020
Ilkka Latomäki, Marja Salonen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
- Lectures 46h
- Group work 89h
Eija Putula-Hautala
Face-to-face
Materials are told in Moodle-course
Contact lessons and distance learning.
Tuition in Finnish
24.08.2020 - 30.04.2021
16.04.2020 - 24.01.2021
Eija Putula-Hautala, Kari Jokiranta
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Alumnus
53 hours
Eija Putula-Hautala
Face-to-face
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 17.01.2021
Eija Putula-Hautala, Kari Jokiranta
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
Opettajan Moodlessa jakama materiaali. (not translated)
Lectures and exercises
Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)
Tuition in Finnish
19.10.2020 - 18.12.2020
16.04.2020 - 30.10.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
3 x 27 h opiskelijan työtä, josta 28 h luentoja ja harjoituksia,
loppu itsenäistä opiskelua (not translated)
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher
lectures, exercises, group work
Arviointi 1-5
Tehtävät, työraportti ja tentti (not translated)
Tuition in Finnish
24.08.2020 - 25.10.2020
16.04.2020 - 31.08.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Theory classes, exercises and exam
The exam will be on the last week of the course.
3 x 27 h total work, incl. 28 h classroom teaching or laboratory work
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher
lectures, exercises, group work
Arviointi 1-5
Tehtävät, työraportti ja tentti (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Theory classes, exercises and exam
The exam will be on the last week of the course.
3 x 27 h total work, incl. 28 h classroom teaching or laboratory work
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
Opettajan Moodlessa jakama materiaali. (not translated)
Lectures and exercises
Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)
Tuition in Finnish
07.09.2020 - 18.12.2020
16.04.2020 - 15.09.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
3 x 27 h opiskelijan työtä, josta 18 h luentoja ja harjoituksia,
loppu itsenäistä opiskelua (not translated)
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher
lectures, exercises
Arviointi 1-5
Tehtävät, työraportti ja tentti (not translated)
Tuition in Finnish
04.01.2021 - 31.03.2021
16.04.2020 - 18.01.2021
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
1) Aktiivinen osallistuminen tunnille + tehtävät + lopputentti tai
2) Tentti (laajempi kuin vaihtoehdon 1 lopputentti) (not translated)
The exam will be in Moodle
3 x 27 h total work, incl. 18 h classroom teaching or laboratory work
Sirkka Nieminen
34% Face-to-face, 66% Distance learning
- online and other material will be announced in the beginning of the course
- Instructions for Written Work
- lectures, online study when needed
- written and spoken assignments
- independent study
written and spoken assignments, self-assessment, peer review and Moodle exams
Tuition in Finnish
04.01.2021 - 31.03.2021
16.04.2020 - 18.01.2021
10 - 40
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
Demonstrations of competencies (timetable, see intra)
Time of the Moodle exams will be announced during the course.
- 81h, incl. lectures 13h
Ilkka Latomäki
Face-to-face
material will be announced at the beginning of lectures
Lectures, Assignments, Group Work, eLearning
-Active participation, learning assignments, service concept 60 %, financial planning of service concept 40 %
English
24.08.2020 - 31.10.2020
16.04.2020 - 31.08.2020
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Lectures 45h, Independent work and group work 90h
Kirta Nieminen
Face-to-face
Will be announced at the beginning of studies
Lectures, exercises and learning assignment
Tuition in Finnish
17.03.2021 - 30.04.2021
16.04.2020 - 15.03.2021
Ilkka Latomäki, Kirta Nieminen
Presence 80 %
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Overall workload for student 135 h, lectures 44 h, self-access learning 99 h
Kirta Nieminen
Face-to-face
Will be announced at the beginning of studies
Lectures, exercises and learning assignment
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 18.01.2021
Ilkka Latomäki, Kirta Nieminen
Presence 80 %
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Overall workload for student 135 h, lectures 44 h, self-access learning 99 h
Ilkka Latomäki
Face-to-face
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
Lectures and assignments
Online exercises
Group work
Active participation, assignments, exam
Tuition in Finnish
24.08.2020 - 02.05.2021
16.04.2020 - 31.08.2020
Ilkka Latomäki, Paula Juurakko
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
4 credits - 108 hours.
Ilkka Latomäki
Face-to-face
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
Lectures (Distance viewing and recordings are available)
Online exercises
Group work
Active participation, assignments, exam
Tuition in Finnish
01.04.2021 - 31.05.2021
16.04.2020 - 12.04.2021
Ilkka Latomäki, Paula Juurakko
Keväällä 2021 opintojaksosta tarjotaan osio Kokemuksellisuus (2 op). Osio Asiakkaan kohtaaminen (2 op) tarjotaan syksyllä 2021. (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
4 credits - 108 hours.
Kirta Nieminen
Face-to-face
Will be announced at the beginning of studies
Lectures, assignments, Environmental -passport
Active participation in lectures (presence 80 %), assignments and learning assignments
Tuition in Finnish
04.01.2021 - 07.03.2021
16.04.2020 - 11.01.2021
Kirta Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Overall workload for student 108 h, lectures 28 h, self-access learning 80 h
Kirta Nieminen
Face-to-face
Will be announced at the beginning of studies
Lectures, assignments, Environmental -passport
Active participation in lectures (presence 80 %), assignments and learning assignments
Tuition in Finnish
04.01.2021 - 14.03.2021
16.04.2020 - 18.01.2021
Kirta Nieminen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Overall workload for student 108 h, lectures 28 h, self-access learning 80 h
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 11.10.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 20 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 11.10.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 20 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
19.10.2020 - 28.02.2021
16.04.2020 - 31.08.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 26 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
19.10.2020 - 28.02.2021
16.04.2020 - 26.10.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 26 h contact classes + independent virtual studies
Erja Heikkilä
Face-to-face
Tuition in Finnish
11.01.2021 - 11.04.2021
16.04.2020 - 11.01.2021
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Erja Heikkilä
Face-to-face
Tuition in Finnish
04.01.2021 - 14.02.2021
16.04.2020 - 11.01.2021
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Erja Heikkilä
50% Face-to-face, 50% Distance learning
Announced at the beginning of the course, Moodle-material
Contact classes and virtual self studies in Moodle
Active attendance, returned assignments (pass /fail)
Tuition in Finnish
24.08.2020 - 04.10.2020
16.04.2020 - 31.08.2020
10 - 30
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Level test at the beginning, students invited to the course based on the test.
15 h contact classes, other work load virtual self studies
Ilkka Latomäki
Face-to-face
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
Lectures
Independent work online and practices
Exam, Assignments
Tuition in Finnish
17.08.2020 - 25.10.2020
16.04.2020 - 11.10.2020
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Lectures 12h (Remote connection and recording is made available after the sessions)
Independent work 69h
Ilkka Latomäki
Face-to-face
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
Lectures
Independent work online and practices
Exam, Assignments
Tuition in Finnish
08.03.2021 - 30.04.2021
16.04.2020 - 15.03.2021
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Lectures 30h
Independent work 50h
Eliisa Ylinen
Face-to-face
Will be announced at the beginning of studies.
Lectures, exercises and learning assignments.
- Active participation (presence 80 %), assignments and learning assignments
Tuition in Finnish
04.01.2021 - 31.03.2021
16.04.2020 - 11.01.2021
Eliisa Ylinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
135h
- contact lessons 45h
-independent studies 90h
Eliisa Ylinen
Face-to-face
Will be announced at the beginning of studies.
Lectures, exercises and learning assignments.
- Active participation in lectures (presence 80 %), assignments and learning assignments
Tuition in Finnish
08.03.2021 - 31.05.2021
16.04.2020 - 15.03.2021
Eliisa Ylinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
- 135 h (contact lessons 22 h, assignments and self-access learning 113 h)
Kirta Nieminen
Face-to-face
The literature is indicated in the beginning of the course
Lectures, development project
Active participation (80 %), development project, self assessment and peer review
English
24.08.2020 - 31.10.2020
16.04.2020 - 31.08.2020
Kirta Nieminen
The course will be arranged in English if needed
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
1-5
Opinnollistaminen mahdollista (not translated)
135 h (lectures 38 h, development project and self-access learning 97 h)
Paula Juurakko
Face-to-face
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.
Planning, organize, managing food and customer in a service and learning environment. Includes online study
• Planning, organize and leadership
• Active participation
• Self-evaluation
• Group evaluation
• Customer feedback
• Assignments
• Reports
Tuition in Finnish
19.10.2020 - 31.05.2021
16.04.2020 - 26.10.2020
Paula Juurakko, Eija Putula-Hautala, Eliisa Ylinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Eliisa Ylinen
Face-to-face
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.
Planning, organizing and managing food and customer in a service and learning environment. Includes online study.
• Planning, organize and leadership
• Active participation
• Self-evaluation
• Group evaluation
• Customer feedback
• Assignments
• Reports
Tuition in Finnish
24.08.2020 - 30.04.2021
16.04.2020 - 31.08.2020
Paula Juurakko, Eliisa Ylinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Eliisa Ylinen
Face-to-face
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.
Lectures, assignments and production of food services in a service and learning environment.
Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.
Tuition in Finnish
24.08.2020 - 02.05.2021
16.04.2020 - 31.08.2020
Paula Juurakko, Leena Arjanne, Eliisa Ylinen
Appropriate working clothes required.
Possible to order working clothes together in the beginning of the course.
Everyone pays their own clothes.
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The study module includes a two-week on-the-job training in a catering kitchen.
81h on-the-job training
194h contact lessons
49h independent studies
Eliisa Ylinen
Face-to-face
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.
Lectures, assignments and production of food services in a service and learning environment.
Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.
Tuition in Finnish
24.08.2020 - 02.05.2021
16.04.2020 - 31.08.2020
Leena Arjanne, Eliisa Ylinen
Appropriate working clothes required.
Possible to order working clothes together in the beginning of the course.
Everyone pays their own clothes.
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The study module includes a two-week on-the-job training in a catering kitchen.
81h on-the-job training
194h contact lessons
49h independent studies
Leena Arjanne
Face-to-face
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.
Lessons, practical work, assignments, discussion tasks, exam
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.
Tuition in Finnish
19.10.2020 - 14.03.2021
16.04.2020 - 31.08.2020
Leena Arjanne
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
135 h
Ilkka Latomäki
Face-to-face
- 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
Practical assignments at Restaurant Prikka, lectures, virtual material
Tuition in Finnish
04.01.2021 - 14.03.2021
19.10.2020 - 20.12.2020
0 - 18
Ilkka Latomäki
Material fee for the course is 50 €
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
None
Contact lessons 24 h
Self study and group work 57 h
Online exam 70 % and active participation during contact lessons
Matti-Pekka Pasto
Face-to-face
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.
Lectures, exercises and a development project in groups (participation required).
The evaluation consists of the following parts: a development project and its reporting, and groups self-assessment.
English
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Matti-Pekka Pasto
The course will be arranged in English if needed
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
5 credits
1-5
Reported working life skills and a separate task
Total work load of the course 135 h, of which scheduled studies 36 h, of which autonomous studies 99 h
Kirta Nieminen
Face-to-face
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.
Lectures, exercises and a development project in groups
Active participation (80 %), exercises, food development project, self assessment and peer review
Tuition in Finnish
24.08.2020 - 18.10.2020
16.04.2020 - 31.08.2020
Kirta Nieminen
The course will be arranged in English if needed
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
1-5
Opinnollistaminen mahdollista (not translated)
Total workload of the course 135 h, of which scheduled studies 49 h, of which autonomous studies 86 h
Distance learning
Will be announced at the beginning of studies
Assignments and virtual studying independently 100 %.
Familiarization with the content and assignments
Tuition in Finnish
29.03.2021 - 30.04.2021
16.11.2020 - 31.01.2021
Kirta Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
2 credits
1-5
Virtual learning 54 hours
Paula Juurakko
Face-to-face
- 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.
Lectures and laboratory work
Active participation, assignments, reports
Tuition in Finnish
04.01.2021 - 06.06.2021
16.04.2020 - 18.01.2021
Paula Juurakko, Merja Kyntäjä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
5 credits - 135 hours.
Paula Juurakko
Face-to-face
- 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.
Lectures and laboratory work
Active participation, assignments, reports
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Paula Juurakko, Merja Kyntäjä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
5 credits - 135 hours.
Leena Arjanne
Distance learning
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.
Online studying; practical work, assignments, discussion tasks, Moodle-exam
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.
Tuition in Finnish
04.05.2021 - 30.07.2021
16.04.2020 - 10.05.2021
Leena Arjanne
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.
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
5 credits
1-5
135 h
Distance learning
Opintojakson kurssimateriaalina käytetään eri sivustoja netistä. (not translated)
Verkkokurssi.
Luento, kirjallisia ja käytännön tehtäviä itsenäisesti. (not translated)
Tuition in Finnish
03.05.2021 - 20.06.2021
15.03.2021 - 14.04.2021
0 - 40
Eliisa Ylinen
Opintojakso ensisijaisesti ravitsemisalan opiskelijoille.
Opintojaksolla valmistetaan ruokia kasviproteiineista.
Ruokien valmistukseen tarvittavat raaka-aineet hankitaan omakustanteisesti. (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
Passed/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)
Marjo Latva-Kyyny
Face-to-face
- 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)
Lähiopetus, harjoitustyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)
Tuition in Finnish
31.08.2020 - 27.11.2020
16.04.2020 - 07.09.2020
Marja Salonen, Marjo Latva-Kyyny
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)
Marjo Latva-Kyyny
Face-to-face
- 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)
Lähiopetus, harjoitustyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)
Tuition in Finnish
18.01.2021 - 30.04.2021
16.04.2020 - 31.01.2021
Marja Salonen, Marjo Latva-Kyyny
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)
Nina Sillvan
Face-to-face
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)
Lähioetus, harjoitustyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 13.09.2020
Nina Sillvan, Marja Salonen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)
Nina Sillvan
Face-to-face
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)
Lähiopetus, harjoitutyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Nina Sillvan, Marja Salonen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)
Marja Erkkilä
34% Face-to-face, 66% Distance learning
Moodlessa jaettava materiaali (not translated)
Kontaktiopetus 25 % ja itsenäiset harjoitukset 75 % (not translated)
Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)
Tuition in Finnish
04.01.2021 - 06.06.2021
16.04.2020 - 18.01.2021
Marja Erkkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
OT-testi (not translated)
Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)
64 h, (kontaktiopetusta 17 h, itsenäistä työskentelyä 47 h) (not translated)
Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)
Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)
Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)
Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)
Kirta Nieminen
Face-to-face
Will be announced at the beginning of studies
Lectures, exercises and learning assignment
Tuition in Finnish
08.03.2021 - 30.04.2021
16.04.2020 - 11.01.2021
Kirta Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
135 h (contact lessons 24 h, assignments and self-access learning 111 h)
Kirta Nieminen
Face-to-face
Will be announced at the beginning of studies
Lectures, exercises and learning assignment
Active participation in lectures (presence 80 %), assignments and learning assignments
Tuition in Finnish
08.03.2021 - 31.05.2021
16.04.2020 - 15.03.2021
Kirta Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
135 h (contact lessons 24 h, assignments and self-access learning 111 h)
Nina Sillvan
Face-to-face
Tuition in Finnish
11.09.2020 - 31.12.2020
16.04.2020 - 13.09.2020
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Nina Sillvan
Face-to-face
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 07.02.2021
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Kaija Nissinen
50% Face-to-face, 50% Distance learning
- 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
Exercises in Moodle and lessons
- 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.
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 14.03.2021
0 - 40
Kaija Nissinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
54 h,
independent studying 48h
Hanne Ala-Harja
50% Face-to-face, 50% Distance learning
- 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
Exercises in Moodle and lessons
- 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.
Tuition in Finnish
04.01.2021 - 30.04.2021
16.04.2020 - 11.01.2021
0 - 50
Kaija Nissinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
54 h,
independent studying 46 h
Ilkka Latomäki
Face-to-face
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
- 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.
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.
English
11.01.2021 - 30.04.2021
16.04.2020 - 18.01.2021
Ilkka Latomäki, Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Ilkka Latomäki
Face-to-face
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
- 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.
Tuition in Finnish
11.09.2020 - 18.12.2020
16.04.2020 - 14.09.2020
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Total study hours 135h
Lectures 12h (Remote connection and recording is made available after the session)
Online lectures, independent assignment and group work 123h
Ilkka Latomäki
Face-to-face
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
- 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.
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.
English
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Ilkka Latomäki
20% Face-to-face, 80% Distance learning
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
- 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.
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.
English
04.01.2021 - 31.05.2021
16.04.2020 - 11.01.2021
Ilkka Latomäki, Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
4 credits
1-5
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
Total study hours 135h
Lectures 12h (Remote connection and recording is made available after the session)
Online lectures, independent assignment and group work 123h
Sari Rimpelä
67% Face-to-face, 33% Distance learning
Material distributed by the lecturer.
- Lectures and assignments
Kirjalliset kuulustelut/harjoitustehtävät (not translated)
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 14.02.2021
Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
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.
Total work load of the course: 80 h
- of which scheduled studies: 18 h
- of which autonomous studies: 62 h
Sari Rimpelä
Face-to-face
Material distributed by the lecturer.
- Lectures and assignments
- Approved midterm exams
Kirjalliset kuulustelut (välitentit) (not translated)
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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.
Total work load of the course: 80 h
- of which scheduled studies: 36 h
- of which autonomous studies: 44 h
Kaija Nissinen
Distance learning
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
- online lectures
- assignments
- peer review and self evaluation
- written assignments
- online exam(s)
- self-evaluation and peer review
Tuition in Finnish
08.02.2021 - 21.05.2021
16.04.2020 - 31.01.2021
10 - 40
Sirkka Nieminen, Soili Alanne, Kaija Nissinen
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
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
5 credits
1-5
The time of the exams will be announced in the beginning of the course.
135 h
Leena Arjanne
Face-to-face
Tuition in Finnish
08.03.2021 - 31.05.2021
16.04.2020 - 15.03.2021
Leena Arjanne
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Paula Juurakko
Face-to-face
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
Planning and execution of experiential food event
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 28.02.2021
Paula Juurakko, Eliisa Ylinen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
5 credits - 135 hours
Paula Juurakko
Face-to-face
Jamix-food, the computer program
Active participation and assignments
Tuition in Finnish
24.08.2020 - 18.10.2020
16.04.2020 - 31.08.2020
Paula Juurakko
Opintojakson tehtävät integroidaan Prikan johtovuorojen tehtäviin. (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
2 credits - 54 hours
Paula Juurakko
Face-to-face
Jamix-food, the computer program
Active participation and assignments
Tuition in Finnish
01.12.2020 - 28.02.2021
16.04.2020 - 11.01.2021
Paula Juurakko
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
2 credits - 54 hours
Kaija Nissinen
Distance learning
Materials are in the Moodle
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
Exam, development project, self-assessment and peer review
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 09.09.2020
Kaija Nissinen, Kirta Nieminen, Leena Arjanne
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.
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
5 credits
1-5
The timing of the exams will be announced in the beginning of the course
135 h
Kaija Nissinen
Face-to-face
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
Research project, lectures, guided excercises
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)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 24.08.2020
Sirkka Nieminen, Anu Latva-Reinikka, Ilkka Latomäki, Sari Rimpelä, Kaija Nissinen, Paula Juurakko, Leena Arjanne, Kirta Nieminen, Eliisa Ylinen, Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Practice work is based on the case from working life
work amount 135 h
- lectures and guided excerices 58 h
- independent working 77 h
34% Face-to-face, 66% Distance learning
Tuition in Finnish
11.01.2021 - 21.03.2021
16.11.2020 - 28.02.2021
Soila Huhtaluhta
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
2 credits
2 credits
1-5
Ilkka Latomäki
Face-to-face
The literature and other material will be researched by the particular group
Lectures
Workshops
Group work
Online Material
According to the activity of the student group and the quality of the group work
Tuition in Finnish
25.01.2021 - 18.04.2021
16.04.2020 - 04.02.2021
Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny
Work shops and seminar are obligatory
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work
Ilkka Latomäki
Face-to-face
The literature and other material will be researched by the particular group
Lectures
Workshops
Group work
Online Material
According to the activity of the student group and the quality of the group work
Tuition in Finnish
25.01.2021 - 01.04.2021
16.04.2020 - 18.01.2021
Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny
Work shops and seminar are obligatory
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work
Ilkka Latomäki
Face-to-face
The literature and other material will be researched by the particular group
Lectures
Workshops
Group work
Online Material
According to the activity of the student group and the quality of the group work
Tuition in Finnish
11.01.2021 - 30.04.2021
16.04.2020 - 04.02.2021
Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny
Work shops and seminar are obligatory
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work
Eija Putula-Hautala
Face-to-face
- 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
Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities
- participation in lectures and exercises, completion of assignments
Tuition in Finnish
24.08.2020 - 02.05.2021
16.04.2020 - 31.08.2020
Kirta Nieminen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Lectures given by SeAMK alumnus
- 53 hours, which consists of contact teaching, assignments and exercises (partly online)
Eija Putula-Hautala
Face-to-face
- 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
Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities
- participation in lectures and exercises, completion of assignments
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 18.01.2021
Kirta Nieminen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Lectures given by SeAMK alumnus
- 53 hours, which consists of contact teaching, assignments and exercises (partly online)
Anna Tall
Face-to-face
Lectures, assignments, learning diary
Avtive participation, assignments, learning diary.
Tuition in Finnish
28.09.2020 - 18.12.2020
16.04.2020 - 05.10.2020
Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Student's work load 133,5 hours.
Anna Tall
Face-to-face
Lectures, assignments, learning diary
Avtive participation, assignments, learning diary.
Tuition in Finnish
28.09.2020 - 18.12.2020
16.04.2020 - 05.10.2020
Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Student's work load 133,5 hours.
Teija Rönkä
Face-to-face
Lectures, assignments, learning diary
Avtive participation, assignments, learning diary.
Tuition in Finnish
07.09.2020 - 18.12.2020
16.04.2020 - 14.09.2020
Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Student's work load 133,5 hours.
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Announced at the beginning of the course
Contact classes (oral and written exercises), independent Moodle-studies
Active attendance, exercises, oral and written tests
Tuition in Finnish
21.09.2020 - 31.12.2020
16.04.2020 - 31.08.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral and written skills test (OT)
Written tests and oral tests (interview, presentation)
26 contacts, other work load self studies in Moodle
Erja Heikkilä
Face-to-face
Announced at the beginning of the course
Contact classes (oral and written exercises), independent Moodle-studies
Active attendance, exercises, oral and written tests
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 15.02.2021
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Oral and written skills test (OT)
Written tests and oral tests (interview, presentation)
20 contacts, other work load self studies in Moodle
Jukka Kauppila
Face-to-face
Tuition in Finnish
01.01.2021 - 31.07.2021
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jukka Kauppila
Face-to-face
Tuition in Finnish
01.01.2021 - 31.07.2021
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Erja Heikkilä
50% Face-to-face, 50% Distance learning
Material will be announced at the beginning of the course. Study book Reflex
Contact classes and virtual self-studies (Moodle)
Active participation, returned assignments. Assessment: passed /failed
Tuition in Finnish
24.08.2020 - 04.10.2020
16.04.2020 - 31.08.2020
10 - 25
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Level test at the beginning of the course, students will be invited to the course based on the test.
Ca 15 h contact classes, other work load independent work in Moodle
Kaija Nissinen
Face-to-face
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.
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.
Thesis and the process of thesis. The criteria for evaluation can be found in the SeUAS thesis guidelines.
Tuition in Finnish
08.03.2021 - 31.07.2021
16.04.2020 - 22.03.2021
Sirkka Nieminen, Ilkka Latomäki, Paula Juurakko, Kaija Nissinen, Eija Putula-Hautala, Leena Arjanne, Kirta Nieminen, Eliisa Ylinen, Terhi Junkkari, Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
405 h
There is no implementations attached to this degree programme.
Degree Programme in Food and Hospitality
Optional studies are organized in either nutrition or food production or development of services.
Bachelor of Hospitality Management
The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120
Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in Finnish language for the degree programmes taught in Finnish.
The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.
The head of the degree programme, student counsellor, and when necessary, the teacher of the course in question are responsible for RPL. Their task is to inform students of the recognition and assessment process, to discuss students' Personal Study Plan and to guide students in the demonstration of prior learning.
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
The constructivist theory of learning emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.
Characteristics of learning:
1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.
Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning.
Studies in the Degree Programme Food and Hospitality are multidisciplinary based on natural sciences, business studies and behavioral sciences. The education is based on applying these sciences to specific tasks in the food service industry. Alternative Advanced Studies in the Degree Programme (30 ECTS) deepen the student's competence in the development of food production, digital solutions for professional kitchens, skills in nutrition and food education, product development, tourism and experience services. Advanced studies are selected during the second study year.
The studies provide a strong theoretical and practical base for delivering food services, managing and serving customer as well as utilizing data generated by digital systems. The studies will focus on food safety, quality and process development, nutrition expertise required by food services and business expertise needed in the service sector. These studies will provide the capability to meet challenges in the food service sector now and in the future. This requires raw material and process knowledge as well as ability to use creative solutions.
A Bachelor in Hospitality Management is a multi-skilled employee working as supervisor and in expert positions with business ideas in various food service organizations, the food industry and as an independent entrepreneur. He/she works with tasks requiring skills e.g. in service design, digitalization, international know-how, food education and communication. He/she is developing the field taking into account consumers’ needs as well as social and ecological responsibilities. The most common tasks are as supervisors and experts in restaurants, staff restaurants and public kitchens (e.g. schools and hospitals). In addition, companies hiring personnel within the tourism and experience industry are increasingly employing bachelors in hospitality management.
Typical positions are e.g. entitled supervisor, restaurant manager, food service manager, product developer, project expert/manager, customer/service manager and entrepreneur.
After completing language studies, students are able to communicate in target languages both orally and in writing in situations, to seek knowledge and to monitor development in the own profession/field.
Each student has the possibility to complete internships abroad and to study at the higher education institutions of our international partners. This is actively encouraged.
The students study together with the international exchange students. Some of the courses can be implemented partially or as a whole in English or in some other language. Material in English is used in the courses. Both international and multicultural perspectives and visions are included in the study modules.
After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.
In accordance with the Universities of Applied Sciences Act, the studies in the Degree Programme (210 ECTS) consist of basic studies, vocational studies, internships promoting professional skills, elective studies, and a final thesis. The extent of the annual studies is 60 ECTS. The recommended time to complete the programme is three and a half year.
The degree programme in Food and Hospitality offers alternative advanced studies (30 ECTS). Advanced studies begin according to the student's choice in the second study year.
During the first study year, the focus will be on the process of producing food services and related background skills. The emphasis is on combining theoretical professional studies with manual skills.
The theme of the second study year is management and process control. The student skills in work community management as well as managing the quality, processes and business evolve. The student starts the advanced studies in accordance with his/her choice.
In the third and fourth study years, the main focus is on advanced studies and training. The studies coached in writing the thesis end and the thesis topic is selected. Acquired knowledge and skills are applied in the thesis.
In addition, Seinäjoki University of Applied Sciences offers free-choice studies e.g. alternative studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.
The thesis is 15 ECTS. It is intended to demonstrate the student's familiarity in his/her own profession through the chosen subject. Student chooses the topic of the thesis according to his/her interest, career plans and employment goals.
The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (SeAMKPro).
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link
Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.
Studies are organized both as fulltime and as part-time.
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi
Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi, Coordinator, Incoming and outgoing student exchanges outside Europe
Tel. +358 20 124 5055, studentservices@seamk.fi
Mrs. Paula Juurakko, GSM +358 40 830 2293, e-mail: paula.juurakko(at)seamk.fi
Services
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.
Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.
Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.
Degree programme-specific competencies form the basis for the development of the student’s professional expertise.
The development of both manual and professional skills is important for employment. The degree includes two training courses i.e. basic training in the first year and advanced training in the third year. In the first year, there is also a course on Catering services in commercial kitchens, which is carried out at partners’ commercial kitchens.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.