Curricula

The student
o acts ethically in their work communities and networks
o applies the principles of equality and non-discrimination in their actions and promotes global responsibility
o understands and applies the principles of good scientific practice.

The student
- operates smoothly in working life interaction and communication situations
- utilises various kinds of communication forms, channels and environments
- takes the effects and opportunities of the internationalisation development of their field into account in their work
- operates in a multicultural environment and is capable of working internationally in their field.

The student
- evaluates, develops and makes visible their personal competence by means of continuous learning
- takes care of their study abilities and assumes responsibility for their own competence development and that of their community as well as the sharing of the lessons learned
- acquires, processes, evaluates and applies critically the knowledge, principles, theories and methods of their own field
- evaluates and utilises digital environments and tools in their work duties.

The student
- is capable of working independently in expert positions or as an entrepreneur in their field, creating networks and partnerships
- is capable of creative problem-solving and development of working practices in collaboration with their community
- anticipates the future of their field and the changes in their operating environment
- is capable of decision-making in unforeseen circumstances and various kinds of operating environments
- adopts abilities and operating practices for assuming responsibility for their own well-being and that of their community.

The students understand the concept of sustainable food system, including all sectors, phases and agents from primary production to consumption, as well as their interactions with each other. The students understand the differences between global and local food systems and the resulting business opportunities. The students are able to monitor, assess, implement and develop communication related to food. The students are familiar with the basic principles of sustainable nutrition and their significance for public health.

The students master the theoretical knowledge base of service business and are able to apply it in the multicultural working environments of a Bachelor of Hospitality Management. The students can identify and analyse changes in the operating environment and use them as a basis for developing new solutions for the sector. The students know how to manage future services responsibly.