PALVELUJPALVELUJ
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2016-2017 |
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General Competencies |
Subject Specific Competencies |
| Starting time |
2016 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 |
S |
A |
S |
A |
S |
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Tot. |
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Yearly load --> |
65 |
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59 |
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71 |
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15 |
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| Code |
Stream / Study module |
31 |
34 |
30 |
29 |
41 |
30 |
15 |
0 |
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210 |
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| YPO |
BASIC STUDIES COMMON TO ALL IN SEAMK |
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20 |
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| YPOA |
Building competence |
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10 |
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| YPO1A2 |
Study and working life skills |
2 |
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2 |
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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 |
x |
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| YPO2A2 |
Internationalization Skills |
1 |
1 |
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2 |
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x |
x |
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 x |
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| YPO3A3 |
Communication Skills |
3 |
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3 |
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 x |
x |
 x |
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| YPO4A3 |
ICT Skills |
3 |
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3 |
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 x |
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 x |
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| YPOB |
Business and entrepreneurship competence |
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5 |
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| YPO1B3 |
Business Operations and Entrepreneurship |
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3 |
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3 |
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 x |
 x |
x |
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 x |
 x |
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| YPO2B2 |
Basics of Business Competence |
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2 |
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2 |
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x |
 x |
 x |
 x |
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 x |
 x |
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| YPOC |
Research and project work skills |
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5 |
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| YPO1C2 |
Introduction to Research and Development |
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2 |
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2 |
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 x |
 x |
 x |
 x |
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| YPO2C3 |
Introduction to Project Work |
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3 |
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3 |
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 x |
 x |
x |
 x |
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| YELYP |
COMMON BASIC STUDIES |
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32 |
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| KA15AVIVA |
Communicational Skills |
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12 |
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| YELVIEST02 |
Business Communication in Finnish |
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2 |
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2 |
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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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| YELRUOTS06 |
Swedish 1 |
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3 |
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3 |
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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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| YELRUOTS07 |
Swedish 2 |
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2 |
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2 |
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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. |
|
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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| YELENGLI06 |
English 1 |
3 |
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3 |
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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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| YELENGLI07 |
English 2 |
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2 |
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2 |
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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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| KA15ARULI |
Business Abilities in the Food Chain |
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13 |
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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 |
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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. |
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| YELHJESM05 |
Personnel management and superior work in 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 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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| 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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| KA15ATUKE |
Research and Development Abilities |
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7 |
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| YELTUTKE05 |
Research and Development Work |
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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
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. |
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| KA15ATUKE20 |
Research and Development Work 2 |
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2 |
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2 |
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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
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. |
|
|
| KA15B |
PROFESSIONAL STUDIES |
|
|
|
|
|
|
|
|
|
73 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| KA15B10 |
Food Service Production |
6 |
10 |
|
|
|
|
|
|
|
16 |
|
|
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 |
|
|
|
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. |
|
|
|
|
|
| YELETMBI05 |
Food safety and microbiology |
5 |
|
|
|
|
|
|
|
|
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
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. |
|
|
|
|
|
| KI15BRPT024 |
Health aspects in food production 1 |
|
3 |
|
|
|
|
|
|
|
3 |
|
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
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. |
|
|
|
|
|
| KI15BRPT025 |
Health aspects in food production 2 |
|
|
|
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
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. |
|
|
|
|
|
| KI15BRPT026 |
Foodstuffs in Catering Field 1 |
3 |
|
|
|
|
|
|
|
|
3 |
|
|
|
|
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. |
|
|
|
|
|
| KI15BRPT027 |
Foodstuffs in Catering Field 2 |
|
|
2 |
|
|
|
|
|
|
2 |
|
|
|
|
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. |
|
|
|
|
|
| KI15BRPT022 |
Peak Experiences in Food Services |
2 |
3 |
|
|
|
|
|
|
|
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
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. |
|
|
| KA15B20 |
Production control system in professional kitchen |
|
|
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
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. |
|
|
|
| KA15B30 |
Food Service Management |
|
|
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
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. |
|
|
|
|
| KI15BRPJ021 |
Development of Food Service Quality |
|
|
|
5 |
|
|
|
|
|
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. |
|
|
|
|
| KI15BRPJ017 |
Advanced nutrition studies |
|
|
5 |
|
|
|
|
|
|
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 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. |
|
|
|
|
| KA15CPAKE10 |
Developing of service processes |
|
|
|
5 |
|
|
|
|
|
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. |
|
|
| KI15CRPK002 |
Development of service concept |
|
|
|
|
5 |
|
|
|
|
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. |
|
|
| KA15CPAKE20 |
Planned business development |
|
|
|
|
|
5 |
|
|
|
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. |
|
|
|
|
| KA15CVAO |
OPTIONAL STUDIES |
|
|
|
|
15 |
15 |
|
|
|
30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| KI15VS |
Valitaan kaksi 15 op:n kokonaisuutta |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| KI15RAVSYV |
Professional Studies on Nutrition |
|
|
|
|
|
|
|
|
|
15 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| KI15CRPK004 |
Development of nutritional effect |
|
|
|
|
5 |
|
|
|
|
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
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. |
|
|
| KI15CPROJ19 |
Nutrition Communication and Counseling |
|
|
|
|
|
5 |
|
|
|
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
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. |
|
|
|
|
|
| KI15CPROJ20 |
Topics in Nutrition |
|
|
|
|
|
5 |
|
|
|
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
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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| KI15CRPK009 |
Development of food and menus |
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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
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. |
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| KI15CPROJ13 |
Novel Food Production Processes |
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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
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. |
|
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| YELBRPROJ01 |
Food development project |
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|
5 |
|
|
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
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. |
|
|
|
|
| KI15RUPAKEH |
Development of Food Services |
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15 |
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| KI15CRPK010 |
Consept based space design |
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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 |
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. |
|
|
|
|
|
|
| KI15CPROJMP |
Exhibition and Fair Project |
|
|
|
|
5 |
|
|
|
|
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. |
|
|
|
|
| KI15CPROJ01 |
Peak Experience Event |
|
|
|
|
|
5 |
|
|
|
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. |
|
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|
|
| KI15HOPSMUK |
Degree Programme for Personal |
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15 |
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| VAVAL |
ELECTIVE STUDIES |
|
2 |
2 |
|
4 |
2 |
|
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10 |
|
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| KI15VVO0092 |
English, preparatory course |
2 |
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2 |
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| KI15VVO0093 |
Swedish, preparatory course |
|
2 |
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2 |
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| HAR |
PRACTICAL TRAINING |
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30 |
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| KI15EPEHAR1 |
Basic training |
|
12 |
|
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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 |
|
|
|
|
12 |
6 |
|
|
|
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. |
|
|
| OPIN |
THESIS |
|
|
|
|
|
|
|
|
|
0 |
|
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. |
|
|
| KI15FTU001 |
Thesis |
|
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15 |
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|
15 |
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| KI15FTU0002 |
Maturity test |
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Curricula description
| |
|---|
| Degree program |
|---|
| PALVELUJ Degree programme in Hospitality Management |
| Â |
| |
|---|
| Annual Themes |
|---|
| |
|---|
| 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. |