PALVELUJPALVELUJ
Â
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2014-2015 |
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General Competencies |
Subject Specific Competencies |
| Starting time |
2014 autumn |
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Y1
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
Y2
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
Y3
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
Y4
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
Y5
Internationalization competence
-possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field |
Y6
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
Y7
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
151
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
152
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
153
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
154
Business know-how
A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them. |
155
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
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Degree programme in Hospitality Management (in Finnish), 210 cr |
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 CR |
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Study year --> |
1. |
 2. |
 3. |
4. |
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Semester --> |
A |
S |
A |
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A |
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Tot. |
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Yearly load --> |
61 |
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69 |
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48 |
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22 |
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| Code |
Stream / Study module |
29 |
32 |
30 |
39 |
28 |
20 |
22 |
0 |
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210 |
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| YELYP |
COMMON BASIC STUDIES |
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27 |
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| KI15JOOP04 |
Introduction to Studies |
3 |
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1 |
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4 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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| YELTIETO05 |
Information technology |
3 |
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2 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
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x
Business know-how
A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them. |
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| YELVIESP05 |
Finnish Language and Communication |
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3 |
2 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
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| YELRUOTS05 |
Swedish |
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3 |
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2 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
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x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
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x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
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| YELENGLI05 |
English |
3 |
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2 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
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| KI15AMAT001 |
Mathematics |
3 |
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3 |
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x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
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x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
|
x
Business know-how
A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them. |
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| YELYA |
COMMON PROFESSIONAL STUDIES |
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71 |
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| KI15BRPT018 |
Food service production |
6 |
9 |
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15 |
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x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
x
Internationalization competence
-possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field |
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|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
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| YELETMBI05 |
Food safety and microbiology |
5 |
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5 |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
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| KI15BRPT020 |
Health aspects in food production |
1 |
2 |
2 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
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x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
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| KI15BRPT021 |
Foodstuffs in Catering Field |
3 |
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2 |
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5 |
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x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
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|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
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| KI15BRPT022 |
Peak Experiences in Food Services |
2 |
3 |
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5 |
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x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
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| KI15BRPJ022 |
Food Service Management |
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4 |
4 |
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8 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
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|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
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| KI15BRPJ021 |
Development of Food Service Quality |
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5 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
|
|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
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| KI15BRPJ017 |
Advanced nutrition studies |
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5 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
|
|
|
|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
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| YELRYYTP05 |
Basics of business in food chain |
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5 |
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5 |
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x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
|
|
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
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| YELRYMAR05 |
Marketing planning and implementation in the food chain |
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5 |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
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|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
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| YELHJESM05 |
Personnel management and superior work in food chain |
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5 |
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5 |
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
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|
|
|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
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| KI15BRPJ013 |
Contract Law |
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3 |
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3 |
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x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
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| KI15SYVENT |
PROFESSIONAL STUDIES |
|
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45 |
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| KI15VS |
Choose three modules of 15 credits |
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| KI15RAVSYV |
Professional Studies on Nutrition |
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15 |
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| KI15CRPK004 |
Development of nutritional effect |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
|
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
|
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
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| KI15CPROJ17 |
Nutrition Communication and Counseling |
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5 |
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x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
|
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| KI15CPROJ18 |
Topics in Nutrition |
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5 |
|
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|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
x
Internationalization competence
-possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field |
|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
|
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
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| KI15RUTUKEH |
Development of Food Production |
|
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15 |
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| YELBRPROJ01 |
Food development project |
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5 |
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|
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
|
|
|
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
|
|
|
| KI15CRPK005 |
Development of food and menus |
|
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5 |
|
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|
|
|
|
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|
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
|
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
|
|
|
x
Business know-how
A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them. |
|
|
|
| KI15CPROJ13 |
Novel Food Production Processes |
|
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5 |
|
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|
|
|
|
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
|
|
|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| KI15RUPAKEH |
Development of Food Services |
|
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|
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|
15 |
|
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|
| KI15CRPK007 |
Esthetics and Functional Space Design |
|
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5 |
|
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|
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|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
|
|
|
|
|
| KI15CPROJ01 |
Peak Experience Event |
|
|
|
5 |
|
|
|
|
|
|
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
|
|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
|
|
|
| KI15CPROJMP |
Exhibition and Fair Project |
|
|
|
|
5 |
|
|
|
|
|
|
|
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
x
Internationalization competence
-possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field |
|
|
x
Competence in service-mindedness
A Bachelor of Hospitality Management:
- understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
|
|
|
| KI15CLIIKKE |
Service Business Development |
|
|
|
|
|
|
|
|
|
15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| KI15CRPK002 |
Development of service concept |
|
|
|
|
|
|
5 |
|
|
|
|
|
|
|
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
|
|
|
|
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| KI15CPROJ02 |
Business activities |
|
|
|
|
5 |
|
|
|
|
|
|
|
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
|
|
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
|
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
|
|
|
| KI15CPROJ16 |
Facility Management |
|
|
|
|
|
5 |
|
|
|
|
|
|
|
|
|
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
|
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
x
Business know-how
A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them. |
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| KI15HOPSMUK |
Degree Programme for Personal |
|
|
|
|
|
|
|
|
|
15 |
|
|
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|
|
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|
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|
|
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|
|
|
| VAVAL |
ELECTIVE STUDIES |
|
|
|
|
|
|
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|
|
10 |
|
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|
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|
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|
|
|
|
|
|
|
| HAR |
PRACTICAL TRAINING |
|
|
|
|
|
|
|
|
|
30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| KI15EPEHAR1 |
Basic training |
|
12 |
|
|
|
|
|
|
|
|
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
|
|
|
|
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| KI15EERHAR1 |
Specialised training |
|
|
|
|
18 |
|
|
|
|
|
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
|
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
|
|
|
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| TUTK |
RESEARCH STUDIES |
|
|
|
|
|
|
|
|
|
27 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| YELTUTKOP10 |
Research project |
|
|
|
5 |
|
5 |
|
|
|
10 |
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
|
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| KI15AMET008 |
Development project |
|
|
|
|
|
2 |
|
|
|
2 |
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
|
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
|
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
|
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
| KI15FTU001 |
Thesis |
|
|
|
|
|
3 |
12 |
|
|
15 |
|
x
Learning competence
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
x
Ethical competence
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
x
Working community competence
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
x
Innovation competence
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
x
Internationalization competence
-possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field |
x
Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
x
Quality control competence
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
|
x
Competence in service systems
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
x
Competence in service management
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
|
x
Competence in service environments for service management
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |
|
|
Curricula description
| |
|---|
| Degree program |
|---|
| PALVELUJ Degree programme in Hospitality Management |
| Â |
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| Annual Themes |
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| |
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| Competencies |
|---|
| Y1 Learning competence |
- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams |
| Y2 Ethical competence |
- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values |
| Y3 Working community competence |
- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills |
| Y4 Innovation competence |
- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions |
| Y5 Internationalization competence |
-possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field |
| Y6 Entrepreneurial competence |
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business. |
| Y7 Quality control competence |
- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems. |
| 151 Competence in service-mindedness |
A Bachelor of Hospitality Management: - understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services. |
| 152 Competence in service systems |
A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work. |
| 153 Competence in service management |
A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities. |
| 154 Business know-how |
A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them. |
| 155 Competence in service environments for service management |
A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development. |