Bachelor's Degree Programme in Service Business: Part-time studies
Code: MPT2023KS
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Show study timings by semester, study year or period
Code | Name | Credits (cr) | 2022-2023 | 2023-2024 | 2024-2025 | 2025-2026 | Spring 2023 | Autumn 2023 | Spring 2024 | Autumn 2024 | Spring 2025 | Autumn 2025 | Spring 2026 | 2. / 2023 | 3. / 2023 | 1. / 2023 | 2. / 2024 | 3. / 2024 | 1. / 2024 | 2. / 2025 | 3. / 2025 | 1. / 2025 | 2. / 2026 | 3. / 2026 |
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MPT2023KS-1002 |
LANGUAGES AND COMMUNICATION STUDIES
(Choose all ) |
11 | ||||||||||||||||||||||
ZZPC0420 | Communication Skills (for Finnish degree programmes) | 3 | 3 | 3 | 3 | |||||||||||||||||||
ZZPC0220 | English for Working Life | 4 | 4 | 4 | 4 | |||||||||||||||||||
ZZPC0320 | Swedish for Working Life | 4 | 4 | 4 | 2 | 2 | ||||||||||||||||||
MPT2023KS-1003 |
FUTURE FACTORY
(Choose all ) |
15 | ||||||||||||||||||||||
ZZPP0740 | JAMK InnoFlash | 2 | 2 | 2 | 2 | |||||||||||||||||||
ZZPP0750 | Entrepreneurship | 3 | 3 | 3 | 3 | |||||||||||||||||||
ZZPP0920 | Future Factory Project | 10 | 10 | 10 | 5 | 5 | ||||||||||||||||||
MPT2023KS-1004 |
RESPONSIBLE BUSINESS SERVICE
(Choose all ) |
50 | ||||||||||||||||||||||
HL00BD11 | Business Mathematics | 3 | 3 | 3 | 3 | |||||||||||||||||||
MMAB0130 | Accounting in Hospitality Management | 5 | 5 | 5 | 5 | |||||||||||||||||||
MP00BA24 | Basic of Service Business | 10 | 10 | 10 | 5 | 5 | ||||||||||||||||||
ZZPP0420 | ICT Skills | 3 | 3 | 3 | 3 | |||||||||||||||||||
HMAB1000 | Services Marketing | 5 | 5 | 5 | 5 | |||||||||||||||||||
MP00BS38 | Quality of Services and Customer Satisfaction | 4 | 4 | 4 | 4 | |||||||||||||||||||
HL00BD54 | Service Design | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMZZ2000 | Digitalization in Business | 5 | 5 | 5 | 5 | |||||||||||||||||||
MZMI3000 | Responsible Business Concepts | 10 | 10 | 10 | 5 | 5 | ||||||||||||||||||
MPT2023KS-1005 |
SUSTAINABLE GASTRONOMY
(Choose 43) |
30 - 43 | ||||||||||||||||||||||
MP00BO07 | Introduction to Sustainable Gastronomy | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMPG1120 | Food and Environment | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||
MM00BY26 | Nutrition in Finland | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMPG1300 | Food and Consumer | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMPD3000 | Sustainability in Beverages | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMZZ2100 | Professional Development | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMPG1400 | Food Tourism | 5 | 5 | 5 | 5 | |||||||||||||||||||
MMPD3300 | Advanced Wine course | 5 | ||||||||||||||||||||||
MP00BU29 | WSET wine course | 3 | ||||||||||||||||||||||
MPT2023KS-1006 |
RUOKA- JA RAVINTOLAPALVELUIDEN JOHTAMINEN
(Choose 44) |
39 - 44 | ||||||||||||||||||||||
ZZPP0520 | Development as an Expert | 5 | 3 | 1 | 1 | 3 | 1 | 1 | 2 | 1 | 1 | 1 | ||||||||||||
MZMA0112 | Operational Environment in Hospitality Management | 5 | 5 | 5 | 5 | |||||||||||||||||||
MZMA0113 | Laws in Hospitality Management | 5 | 5 | 5 | 5 | |||||||||||||||||||
HL00BD06 | Management | 4 | 4 | 4 | 4 | |||||||||||||||||||
MMPG2100 | Sustainable Food Service in the Future | 10 | 10 | 10 | 5 | 5 | ||||||||||||||||||
MZMB0500 | Operational Management of Service Company | 10 | 10 | 10 | 5 | 5 | ||||||||||||||||||
MP00BT48 | Professional Kitchen Operations | 5 | ||||||||||||||||||||||
MPT2023KS-1007 |
RESEARCH-BASED DEVELOPMENT IN PRACTICE
(Choose all ) |
20 | ||||||||||||||||||||||
ZZPP0620 | Research and Development | 5 | 5 | 5 | 5 | |||||||||||||||||||
ZZ00BL91 | Bachelor's Thesis, Planning | 3 | 3 | 3 | 3 | |||||||||||||||||||
ZZ00BL97 | Bachelor's Thesis, Thesis Writing | 2 | 2 | 2 | 2 | |||||||||||||||||||
ZZ00BL92 | Bachelor's Thesis, Implementation | 6 | 6 | 6 | 6 | |||||||||||||||||||
ZZ00BL93 | Bachelor's Thesis, Reporting and Assessment | 4 | 4 | 4 | 4 | |||||||||||||||||||
ZZOA0220 | Maturity Test, Bachelor's Degree | 0 | ||||||||||||||||||||||
MPT2023KS-1008 |
PRACTICAL TRAINING
(Choose all ) |
30 | ||||||||||||||||||||||
MZMHW100 | Practical Training | 15 | 15 | 15 | 15 | |||||||||||||||||||
MZMHW200 | Practical Orientation Training | 15 | 15 | 15 | 15 | |||||||||||||||||||
MPT2023KS-1009 |
ELECTIVE STUDIES
(Choose ects: 15) |
15 | 30 | 15 | 15 | 15 | 15 | |||||||||||||||||
MMPR6130 | Well-being from nutrition and physical exercise | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||
YHTYRI |
Shared Entrepreneurship Studies (For Bachelor's and Master's Student)
(Choose 23) |
0 - 23 | ||||||||||||||||||||||
ZZ00BC02 | Idea to Business | 5 | ||||||||||||||||||||||
ZZ00BC03 | Business Coaching | 8 | ||||||||||||||||||||||
ZYVZ0200 | The Dreams+Inspiration! | 3 | ||||||||||||||||||||||
ZZ00CQ16 | Narratives of entrepreneurship | 2 | ||||||||||||||||||||||
ZZ00CQ17 | Valmiina yrittämään | 3 | ||||||||||||||||||||||
ZZ00CQ18 | JA Company Program | 1 - 5 | ||||||||||||||||||||||
ZZ00CQ62 | Yritystoimintaa kehittävät opinnot | 1 - 5 | ||||||||||||||||||||||
ZZHYVIN |
Student wellbeing in studies and at work (For Bachelor's Student)
(Choose 57) |
0 - 57 | ||||||||||||||||||||||
SZZZ1910 | Student´s wellbeing and life skills | 2 | ||||||||||||||||||||||
ZS00CJ12 | Life Balance | 5 | ||||||||||||||||||||||
BI00BB51 | Writing for studies | 2 | ||||||||||||||||||||||
BI00BB52 | Study techniques | 2 | ||||||||||||||||||||||
BI00BB50 | Refreshing language skills | 1 | ||||||||||||||||||||||
ZZ00CM49 | Mentoring | 3 - 5 | ||||||||||||||||||||||
ZZ00BM06 | Student Tutoring | 3 - 5 | ||||||||||||||||||||||
ZZ00BM07 | Multiform tutoring | 3 - 5 | ||||||||||||||||||||||
ZW00BM05 | Degree Student Tutoring | 3 - 5 | ||||||||||||||||||||||
ZW00BM04 | Exchange Student Tutoring | 3 - 5 | ||||||||||||||||||||||
ZZAJ0100 | Active in Student Associations | 5 - 15 | ||||||||||||||||||||||
ZZ00BP80 | Boost your career! Career planning and working life skills | 2 | ||||||||||||||||||||||
MPT2023KS-1010 |
CAMPUSONLINE STUDIES
(Choose 0) |
0 | ||||||||||||||||||||||
MPT2023KS-1011 |
EDUFUTURA STUDIES
(Choose 0) |
0 | ||||||||||||||||||||||
Total | 210 | 35 | 75 | 53 | 42 | 35 | 30 | 45 | 20 | 33 | 27 | 15 | 29 | 6 | 30 | 32.5 | 12.5 | 20 | 18.5 | 14.5 | 27 | 15 | 0 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
Structure of the studies (Bachelor's degree)
Bachelor's degree: Service Business 2020-2023
Compulsory studies (Bachelor's degree)
Bachelor’s degree: The shared competences 2023-2028
Ethics
The graduating student adheres to the ethical principles and values of their field of profession, taking the principles of equality and non-discrimination into account. |
Communication Skills (for Finnish degree programmes) |
English for Working Life |
Swedish for Working Life |
ICT Skills |
Introduction to Sustainable Gastronomy |
Development as an Expert |
Operational Environment in Hospitality Management |
Laws in Hospitality Management |
Research and Development |
Bachelor's Thesis, Thesis Writing |
Bachelor's Thesis, Implementation |
Bachelor's Thesis, Reporting and Assessment |
Maturity Test, Bachelor's Degree |
Proactive development
The graduating student is able to develop solutions that anticipate the future of their own field, applying existing knowledge and research and development methods. |
Communication Skills (for Finnish degree programmes) |
English for Working Life |
Swedish for Working Life |
JAMK InnoFlash |
Future Factory Project |
Digitalization in Business |
Responsible Business Concepts |
Professional Development |
Research and Development |
Bachelor's Thesis, Planning |
Bachelor's Thesis, Implementation |
Maturity Test, Bachelor's Degree |
Internationality and multiculturalism
The graduating student is able to operate in multicultural and international operating environments and networks. |
Communication Skills (for Finnish degree programmes) |
English for Working Life |
Swedish for Working Life |
ICT Skills |
Food and Consumer |
Development as an Expert |
Operational Environment in Hospitality Management |
Sustainable development
The graduating student is familiar with the principles of sustainable development, promotes their implementation and acts responsibly as a professional and a member of society. |
Future Factory Project |
Responsible Business Concepts |
Introduction to Sustainable Gastronomy |
Food and Environment |
Nutrition in Finland |
Sustainability in Beverages |
Sustainable Food Service in the Future |
Bachelor's Thesis, Implementation |
Bachelor's Thesis, Reporting and Assessment |
Learning to learn
The graduating student recognises the strengths and development areas of their competence and learning methods, and they utilise the opportunities communities and digitalisation provide in their learning. |
Communication Skills (for Finnish degree programmes) |
English for Working Life |
Swedish for Working Life |
JAMK InnoFlash |
Future Factory Project |
Business Mathematics |
ICT Skills |
Introduction to Sustainable Gastronomy |
Food and Consumer |
Professional Development |
Development as an Expert |
Professional Kitchen Operations |
Research and Development |
Bachelor's Thesis, Planning |
Bachelor's Thesis, Thesis Writing |
Bachelor's Thesis, Implementation |
Bachelor's Thesis, Reporting and Assessment |
Maturity Test, Bachelor's Degree |
Practical Training |
Practical Orientation Training |
Operating in a workplace
The graduating student has versatile working life skills and is able to operate in work communities of their field. |
Communication Skills (for Finnish degree programmes) |
English for Working Life |
Swedish for Working Life |
JAMK InnoFlash |
Entrepreneurship |
Future Factory Project |
Basic of Service Business |
ICT Skills |
Service Design |
Digitalization in Business |
Professional Development |
Development as an Expert |
Operational Environment in Hospitality Management |
Professional Kitchen Operations |
Bachelor's Thesis, Implementation |
Bachelor's Thesis, Reporting and Assessment |
Practical Training |
Practical Orientation Training |
Not grouped |
Accounting in Hospitality Management |
Services Marketing |
Quality of Services and Customer Satisfaction |
Food Tourism |
Advanced Wine course |
WSET wine course |
Management |
Operational Management of Service Company |
Well-being from nutrition and physical exercise |