|Introduction to Field||10|
|From Ingredients to Service Product||10|
|Superior’s Responsibility for Quality and Safety||10|
|Service as a Hospitality||10|
|Digital Systems in Resource Planning||10|
|Gastronomic Menu Planning||5|
|Me as Superior||10|
|From Business Idea to Service Enterprise||10|
|New Value-based Services||10|
|Basic of Research and Methods||5|
|How to Develope Your Own Expertise?||10|
|We Make Future Together||10|
(Select 15 cr)
|Professional English for the Service Industry||5|
|Results with Communication||5|
|Professional Swedish for the Service Industry, Written||3|
|Professional Swedish for the Service Industry, Spoken||2|
Free Elective Studies
(Select 15 cr)
|Culture and Customs||5|
|Mathematics for Superiors||3|
|60 / 53||60 / 50||60 / 55||60 / 15||60 / 28||60 / 25||60 / 25||60 / 25||60 / 30||60 / 25||60 / 15||60 / 14||60 / 14||60 / 12.5||60 / 12.5||60 / 12.5||60 / 12.5||60 / 12.5||60 / 12.5||60 / 15||60 / 15||60 / 12.5||60 / 12.5||60 / 7.5||60 / 7.5|
Studies of syllabus is planned so 60 credits are studied in academic year and length of studies is 3,5/4/4,5 years. Planned syllabus may change during studies.
The degree programme provides extensive abilities for working in hotel and restaurant management and catering and facility services. Graduates of the degree programme can plan, organise, develop and market as well as work in supervisory duties of tourism, catering and domestic services. They can work in field-related supervisory, counselling, marketing, communications, planning and educational tasks requiring language skills or as independent entrepreneurs.
Basic values of the degree are know-how in wellbeing, aesthetics, networking, and hospitality. The basis is formed by the ability to recognise basic rules of customer behaviour and changes in behaviour.
Know-how in wellbeing means production of wholesome, safe and cost-effective services promoting the wellbeing of customers and work communities. The focus is on knowledge of the line of business and the ability to consider aesthetic viewpoints in services and understand hospitality as an essential value and success factor.
After the first year, students can implement international cuisine, catering and sanitation services and recognise customer-oriented service situation features from the viewpoint of service quality and costs and observe needs for development in this field of business. - He/she evaluates and develops his/her know-how and learning methods and cooperates in the higher education community to construct information, and understands the importance of sharing information as a part of building his/her skills.
He / she takes responsibility for his/her actions and the consequences of those actions.
He / she is able to use information and communications technology. He / she finds and creates new customer-oriented, sustainable and economically viable solutions. He / she works in communication and interaction situations in working life as required by the task as a member of the community, such as in a team or a project group. He/ she is able to manage his/her work in a goal-oriented manner in working life.
After the second year, students can consider factors affecting profitable, human and functional operations. They can develop international cuisine, catering and sanitation services in a customer-oriented manner. He/ she is able to solve new and complex problems and make decisions even in unexpected situations. He / she is able to influence the community and society on the basis of ethical values and by using the competence he/she has gained. He/ she is able to act as a member of a work community and promote the community’s and his/her own well-being. He / she understands the importance of digitalisation in his/her field and utilises the digital operating environments available in the field. He / she knows the risks associated with digital environments and takes them into account in his/her own actions. He / she thinks creatively and sees alternative solution-oriented ways of working in a variety of cross-disciplinary and working life situations. He / she is able to communicate and work with people from different cultures and master the language skills required in his/her field. He / she understands the importance of economics and leadership in his/her field and knows how to build competitiveness through them. He/ she is capable of planning work, working independently in expert positions and acting as an immediate supervisor when necessary. He / she identifies local and global issues related to sustainable development and their interrelationships within the ecological, socio-cultural and economic dimensions of sustainable development.
After the third and fourth years, students can independently organise and evaluate international cuisine, catering and sanitation services using professionalism and new technology. He / she gathers, processes, evaluates, analyses and uses information in a versatile, critical and ethical way. He / she is able to influence the community and society on the basis of ethical values and by using the competence he/she has gained. He / she understands the importance of networks in working life and has the ability to develop his/her own networks. He / she implements research and development activities by using existing knowledge and methods in his/her field, and produces new knowledge and methods for the field. He / she understands the importance of the global problems humankind is facing, as well as the significance of development and innovation in solving them. He / she has entrepreneurial skills. He / she is able to discuss research-based knowledge and understand the status of different presentations and media texts. He/ she understands the importance of economics and leadership in his/her field and knows how to build competitiveness through them. He / she actively follows up on the international developments in his/her field and understands the effects and opportunities. He / she is able to act in a goal-oriented manner and organise activities to find and implement solutions that promote sustainable development.