Culinary Management Degree Programme 2021: RUOKAT21S
Code: RUOKAT21
- Degree title
- Bachelor of Hospitality Management
- ECTS credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2021
- Teaching language
- Finnish
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Show course timings by academic years, semesters or periods
| Code | Name | ECTS credits | 2021-2022 | 2022-2023 | 2023-2024 | 2024-2025 | Autumn 2021 | Spring 2022 | Autumn 2022 | Spring 2023 | Autumn 2023 | Spring 2024 | Autumn 2024 | 1. / 2021 | 2. / 2021 | 3. / 2022 | 4. / 2022 | 1. / 2022 | 2. / 2022 | 3. / 2023 | 4. / 2023 | 1. / 2023 | 2. / 2023 | 3. / 2024 | 4. / 2024 | 1. / 2024 | 2. / 2024 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ERIKOISTUMISRUOKAT18-3 |
Specialisation studies
(Choose all ) |
45 | |||||||||||||||||||||||||
| FPR2RR001 | Food production business environment | 9 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR2RR002 | Ingredients and nutrition | 9 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR3RR007 | Product Development and Sensory Evaluation | 9 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR3RR008 | Food production processes | 9 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR3RR005 | International Kitchen Management | 9 | timed | timed | timed | timed | |||||||||||||||||||||
| PRORUOKAT18-3 |
Projects
(Choose all ) |
20 | |||||||||||||||||||||||||
| FPR1RR009 | Support Functions in Professional Kitchen -project | 1 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR1RR002 | Food production project | 4 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR1RR010 | Crafting a food experience -project | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR1RR004 | Creating a sales product | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| FPR1RR005 | Business Development Project | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| TYDRUOKAT18-1001 |
Supplementary studies
(Choose all ) |
90 | |||||||||||||||||||||||||
| PERUSRUOKAT18-3 |
Basic Studies
(Choose all ) |
55 | |||||||||||||||||||||||||
| SLF1HA001 | Self-leadership and career planning 1 | 1 | timed | timed | timed | timed | |||||||||||||||||||||
| RES1RH002 | Introduction to beverages | 3 | timed | timed | timed | timed | |||||||||||||||||||||
| ACC1HA001 | Basics of business mathematics and Excel in the hospitality and tourism industry | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| RES1HR002 | Combining food and drink | 3 | timed | timed | timed | timed | |||||||||||||||||||||
| ENG1HR001 | Managerial English | 3 | timed | timed | timed | timed | |||||||||||||||||||||
| ACC2HA001 | Managerial accounting in the hospitality and tourism industry | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| COM1HA001 | Written communication | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| LEA1HA001 | Operational project | 3 | timed | timed | timed | timed | |||||||||||||||||||||
| FRE1RR001 | Restaurant French | 3 | timed | timed | timed | timed | |||||||||||||||||||||
| YHT1PI006 | Research and Development | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| ANA001HH1A | Research and Development Skills | 5 | |||||||||||||||||||||||||
| COM1HA002 | Presentation skills and interactive service communication | 3 | timed | timed | timed | timed | |||||||||||||||||||||
| LAW2HA001 | Law in the hospitality and tourism industry | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| SLF1HA002 | Self-leadership and career planning 2 | 1 | timed | timed | timed | timed | |||||||||||||||||||||
| MAR1HR001 | Basics of marketing and sales | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| AMMATTIRUOKAT18-3 |
Professional Studies
(Choose all ) |
35 | |||||||||||||||||||||||||
| LEA2HA003 | Strategic Management and Human Resources Management in Hotel, Restaurant and Tourism Business | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| RES2HR001 | E-business in foodservice | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| TOU2RR001 | Food tourism | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| SWE2HA001 | Svenska i hotell-, restaurang- och turismbranschen | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| ENG2HA001 | Hospitality and Tourism Business English | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| LEA2HR002 | Managing service culture in hospitality business | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| HOT1RH008 | Entrepreneurship and starting a hospitality business | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| PLA6HARUOKAT18-3 |
Work Placement
(Choose ects: 30 ) |
30 | |||||||||||||||||||||||||
| PLA6HA003 | Placement in hospitality / tourism industry | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| PLA6HA004 | Placement in hospitality / tourism industry | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| PLA6HA013 | Specialisation placement | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| PLA6HA011 | Specialisation placement | 10 | timed | timed | timed | timed | timed | timed | timed | ||||||||||||||||||
| PLA6HA012 | Specialisation placement | 10 | timed | timed | timed | timed | |||||||||||||||||||||
| THE7HA001-1005 |
Thesis
(Choose all ) |
15 | |||||||||||||||||||||||||
| THE7HH901 | Thesis Phase 1 | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| THE7HH902 | Thesis Phase 2 | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| THE7HH903 | Thesis Phase 3 | 5 | timed | timed | timed | timed | |||||||||||||||||||||
| THE7HH904 | Maturity Test | 0 | |||||||||||||||||||||||||
| ALC1RH002-1003 |
Licensed premise responsible manager status
(Choose all ) |
0 | |||||||||||||||||||||||||
| ALC1RH002A | Alcohol passport | 0 | |||||||||||||||||||||||||
| HYG1RH001 | Hygiene Proficiency | 0 | |||||||||||||||||||||||||
| RUOKAT21-HOTRA21-HOTRA15-VAPAASTIVALITTAVAT |
Free electives
(Choose ects: 15 ) |
15 | |||||||||||||||||||||||||
| EXP8RL400 | Circular Economy in Travel and Tourism Business | 5 | |||||||||||||||||||||||||
| COM8HA002 | Scientific reading and writing | 2 | |||||||||||||||||||||||||
| COM8RH021 | Negotiation skills | 3 | |||||||||||||||||||||||||
| CUL8HA003 | Multiculturality and intercultural competence | 5 | |||||||||||||||||||||||||
| ENT8LH101 | JA Start Up (Junior Achievement) | 10 | |||||||||||||||||||||||||
| FPR8RH026 | Restaurant Gastronomy | 6 | |||||||||||||||||||||||||
| FPR8RH028 | Food and Media | 5 | |||||||||||||||||||||||||
| LEA8RL002 | Superior - Good Communication in Employment Relationship | 5 | |||||||||||||||||||||||||
| MAR8RH024 | School Marketing | 1 | |||||||||||||||||||||||||
| RES8RH021 | Wine Course | 3 | |||||||||||||||||||||||||
| RES8RH022 | Beers and Pub Operations | 3 | |||||||||||||||||||||||||
| RES8RH023 | Spirits and Cocktails | 3 | |||||||||||||||||||||||||
| RES8RH025 | Combining Wine and Food | 6 | |||||||||||||||||||||||||
| RES8RH035 | Advanced Wine Course | 5 | |||||||||||||||||||||||||
| SWE8HA001 | Träna svenska | 2 | |||||||||||||||||||||||||
| TIG8RH027 | Excel as a Tool for Operative Accounting in Hotel, Restaurant and Tourism Industry | 3 | |||||||||||||||||||||||||
| SWE8HA002 | Svenska för företagsledare | 3 | |||||||||||||||||||||||||
| SWE8HA005 | Svenska i hotell, restaurang och turismbranchen (intensive) | 5 | |||||||||||||||||||||||||
| OTH8HH011 | Tutor activities, Peer Tutor | 3 | |||||||||||||||||||||||||
| OTH8HH013 | Tutoring, Head Tutor | 5 | |||||||||||||||||||||||||
| OTH8HH014 | Tutoring, Callidus Tutor | 1 | |||||||||||||||||||||||||
| OTH8HH005 | Professional Current Events | 1 | |||||||||||||||||||||||||
| OTH8HA400 | UAS Study Skills for Open University Route Students | 2 | |||||||||||||||||||||||||
| WOR8RZ001 | Responsible Business ( Virtual non-stop) | 5 | |||||||||||||||||||||||||
| ENT8LH400 | Ny Start up korkeakoulu: Part 1 Let´s Innovate | 5 | |||||||||||||||||||||||||
| ENT8LH401 | Ny Start up korkeakoulu: Part 2 Let´s Do Business | 5 | |||||||||||||||||||||||||
| Total | 210 | 66 | 55 | 64 | 15 | 33 | 33 | 35 | 20 | 29 | 35 | 15 | 16.5 | 16.5 | 16.5 | 16.5 | 17.5 | 17.5 | 10 | 10 | 14.5 | 14.5 | 17.5 | 17.5 | 7.5 | 7.5 |