Degree Programme in Food and Hospitality

210 ECTS credits

The Degree Programme in Food and Hospitality at the School of Food and Agriculture Seinäjoki University of Applied Sciences comprises courses in service-providing operations, projects, practical training, elective courses and a final thesis. Students may specialise in catering, experience production or business management. The studies involve process and project learning. The study modules comprise courses concentrating on various subjects, customer-oriented services, and projects. The end of the programme focuses on development projects to prepare students for the working world.

The studies concentrating on Service operations consist of practical work in various service-providing environments, studies in the theory of service to support that work, and of assignments that combine theory and practice. Service-providing environment is Restaurant Prikka.

Emphasis during the first year of studies in service operations is placed on the issues involved in providing services. The second year concentrates on the management of services and leadership, and the third and fourth years concentrate on the development of services. During the first and second years of study, there is also a special theme, the purpose of which is to further students' expertise of the topic for a period of one semester. Students do assignments, which enable them to apply the theory they have learned on the topic to the service environment in which they are working at the moment.

The themes for the first year of studies in the Service Production module include safety and health aspects in food production, economy, and creation of consumer experiences. The themes for the second year of studies in the Service Management module include marketing, human resource management, financial administration, and the management of the quality chain. Studies during the third and fourth years of study concentrate on the development of services, which involves a great deal of project work. Project studies comprise various topical or catering-related projects. A typical project involves an individual assignment pertaining to the development of a topical phenomenon, which is commissioned by a representative in the working world. Some of the projects, however, recur on a regular basis. The projects vary in how extensive they are, how long they last and the topic(s) they entail.

The roles of the teachers and students in the projects also vary. Students practice working in various project-related job positions, e.g. as project managers. Depending on the situation and the progression of their studies, students may seek to partake in projects that interest them the most and specialise in a certain area within a project, as an expert in catering or financial administration for example. Students' level of independence and responsibility in project management increases as they progress in their studies. The number of credits achieved in a project may vary among students depending on their role in the project in question.
Profile of the programme

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

Students in the Degree Programme in Food and Hospitality gain a variety of skills to work in various hospitality organisations. Bachelors of Hospitality Management work in the fields of tourism, catering and hospitality as experts and in development, sales, marketing, and management or as entrepreneurs.

Access to further studies

Students who have completed this programme are eligible to continue on to a university of applied sciences master's degree programme in the field of tourism, catering and domestic services. (See University of applied sciences act 351/2003, in Finnish.)
Examination regulations, assessment and grading

Head of the degree programme:
Ms Liisa Nuotio
tel. +358 40 830 7471
e-mail: liisa.nuotio(a)seamk.fi

ECTS departmental coordinator / International coordinator:
Ms Kirta Nieminen
tel. +358 40 830 5081
e-mail: kirta.nieminen(a)seamk.fi

Student counsellor:
Ms Anu Katila
tel. +358 40-8302430
e-mail: anu.katila(a)seamk.fi
Ylös / Up