CURRICULA > OPEN UAS STUDIES > OPEN UAS STUDIES > OPEN UAS PATH STUDIES, DEGREE PROGRAMME IN FOOD AND HOSPITALITY

Open UAS Path Studies, Degree Programme in Food and Hospitality

2021

Classification
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
Year of study 1
Search: ECTS 1 1A 1S 1 2 3 4 5 1
BASIC STUDIES COMMON TO ALL IN SEAMK
                 
Building competence
                 
Studying at a University of Applied Sciences 2
 
Career planning and internationalisation 2                  
Communication Skills 3
 
       
ICT Skills 3
 
       
Business and entrepreneurship competence
                 
Basics of Entrepreneurship 3                  
SeAMK Innovation Week 2
 
   
 
Research and project work skills
                 
Introduction to Research and Development 2                  
Introduction to Project Work 3
 
   
 
13763.53.52220
BASIC STUDIES
                 
Mathematics and chemistry
                 
Mathematics 3
 
       
Chemistry in food chain 3
 
       
Communication Abilities
                 
English 1 3
 
       
9904.54.50000
COMMON PROFESSIONAL STUDIES
                 
Sustainable food chain
                 
Structure of Food Chain 3
 
   
 
Sustainability of Food Chain 3
 
   
 
Food service and management
                 
Food Service Production 8
 
Catering services in commercial kitchens 3
 
   
 
Customer service 2
 
       
Experiential Food Services 2
 
   
 
Leading with data 4                  
Food safety and quality
                 
Food safety and microbiology 5
 
       
Development of Food Service Quality 4                  
Nutrition and foods
                 
Special dietary needs 2
 
       
Food and nutrition 4
 
       
Nutrition quality in food services 4                  
                 
Marketing planning and implementation in the food chain 5                  
Human Resource Management 5                  
Financial Management 3                  
3217158.58.55550
PRACTICAL TRAINING
                 
Basic training 12
 
   
 
12012004440
                 
English, preparatory course 2
 
       
220110000
ECTS credits per period / semester / academic year 606060606060606060

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

This curriculum is for open UAS students. The curriculum includes first year studies and Basic Studies Common To All In SEAMK (Open UAS Path Studies, Degree Programme in Food and Hospitality). There is also some personal study planning in the open university's path studies.
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.

PEDAGOGICAL APPROACH
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.