CURRICULA > MULTIMODAL IMPLEMENTATION > DEGREE PROGRAMME IN FOOD AND HOSPITALITY

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


Bachelor of Hospitality Management

  • Programme
  • Curricula
  • Implementations

Name of the Degree Programme

Degree Programme in Food and Hospitality

Specialisations

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

Qualification awarded

Bachelor of Hospitality Management

Level of qualification

The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120

Specific admission requirements

Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at 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.

Specific arrangements for recognition of prior learning (RPL)

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

Qualification requirements and regulations (incl. graduation requirements)

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

Pedagogical approach and learning environment

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

Profile of the programme

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

Occupational profiles

Bachelor of Hospitality Management is the developer of the world of work, which takes into account the needs of the consumer and the position of social and ecological responsibility. He is a professional who crates experiences. As producing food and beverage facilities, he takes into account the health, safety, adventure and business functionality. Optional studies will help increase our knowledge of nutrition, the service business, the development of food products.
After completing the vocational language studies the student is able to communicate in spoken and written situations related to his field of study. He can search for information and follow the development of his professional field in the target language.

Internationalization

Some of courses it is possible study in English and students are encouraged to complete part of their training and studies abroad.

Access to further studies

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

Structure of the studies

In accordance with the Universities of Applied Sciences Act, the studies of a Degree Programme consist of basic studies, professional studies, practical training promoting professional skills, free elective studies, and a final project/thesis. The extent of the studies is 60 credits a year.
Studies are concentrated in food: its nutrition, safety, economy and experiential. In the first year you make the basic studies in the field of providing food services, as well as the school's in-house restaurant that held various customer groups occasions and events. In the second year you can test your leadership skills and the third and fourth years deepen your knowledge development and research skills. Some of the studies are shared with bio and food technology training and agricultural education. Food and Hospitality Management stuedies are held SeAMK food and agriculture department.
The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (SeAMKPro).

Examination regulations, assessment and grading

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

Graduation requirements

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

Mode of study

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

Head of degree programme

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

Student counsellor

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

Coordination of international mobility

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

Student services

Tel. +358 20 124 5055, studentservices@seamk.fi

Coordination of Practical Training

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

Field of study

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

Learning outcomes

Generic and subject specifc competences

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

Work-based learning and work placements

The 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.