2020
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
| Search: | cr | 1 | 2 | 3 | 4 | 1A | 1S | 2A | 2S | 3A | 3S | 4A | 1 | 2 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | 1 |
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LANGUAGES AND COMMUNICATION STUDIES
(All compulsory)
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| Communication Skills (for Finnish degree programmes) | 3 |
3
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3
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0
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0
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| English for Working Life | 4 |
4
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4
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0
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| Swedish for Working Life | 4 |
4
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4
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0
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| 7 | 4 | 0 | 0 | 4 | 3 | 0 | 4 | 0 | 0 | 0 | 4 | 1.5 | 1.5 | 0 | 4 | 0 | 0 | 0 | 0 | 0 | ||
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STUDENT WELLBEING IN STUDIES AND AT WORK
(Select according to specific criteria: 10 cr)
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| Development as an Expert | 5 |
5
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2.5
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2.5
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0
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0
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| 5 | 0 | 0 | 0 | 2.5 | 2.5 | 0 | 0 | 0 | 0 | 0 | 2.5 | 2.5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | ||
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RESPONSIBLE BUSINESS SERVICE
(All compulsory)
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| Business Mathematics | 3 |
3
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3
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0
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| Accounting in Hospitality Management | 5 |
5
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5
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0
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| Basic of Service Business | 10 |
10
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5
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5
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0
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0
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| ICT Skills | 3 |
3
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3
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0
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| Service Management | 4 |
4
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4
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0
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| Services Marketing | 5 |
5
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5
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0
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| Digitalization in Business | 5 |
5
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5
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0
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0
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| Responsible Business Concepts | 10 |
10
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5
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5
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0
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0
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| 26 | 4 | 15 | 0 | 11 | 15 | 4 | 0 | 5 | 10 | 0 | 11 | 15 | 0 | 4 | 0 | 0 | 5 | 7.5 | 2.5 | 0 | ||
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SUSTAINABLE GASTRONOMY
(Select according to specific criteria: 30 cr)
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| Introduction to Sustainable Gastronomy | 5 |
5
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5
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0
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| Food and Environment | 5 |
5
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5
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0
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| Sustainable nutrition | 5 |
5
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5
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0
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| Food and Consumer | 5 |
5
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5
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0
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| Sustainability in Beverages | 5 |
5
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1.67
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3.33
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0
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0
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0
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| Professional Development | 5 |
5
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5
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0
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| Food Tourism | 5 |
5
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5
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0
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| Advanced Wine course | 5 |
5
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5
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0
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| 20 | 20.0 | 0 | 0 | 0 | 20 | 11.7 | 8.3 | 0 | 0 | 0 | 0 | 15 | 5 | 11.7 | 6.7 | 1.7 | 0 | 0 | 0 | 0 | ||
|
Management in Food Service
(Select according to specific criteria: 34 cr)
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| Operational Environment in Hospitality Management | 5 |
5
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5
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0
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| Laws in Hospitality Management | 5 |
5
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5
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0
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| Management | 4 |
4
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4
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0
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| Sustainable Food Service in the Future | 10 |
10
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5
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5
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0
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0
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| Operational Management of Service Company | 10 |
10
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5
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5
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0
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0
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| Developing Professional Field | 5 |
5
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5
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0
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| Basics of Food Service | 10 |
10
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10
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0
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| 24 | 20 | 5 | 0 | 9 | 15 | 10 | 10 | 5 | 0 | 0 | 9 | 15 | 0 | 10 | 10 | 0 | 5 | 0 | 0 | 0 | ||
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PRACTICAL TRAINING
(All compulsory)
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| Practical Training | 15 |
15
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15
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0
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| Practical Orientation Training | 15 |
15
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15
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0
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| 0 | 15 | 15 | 0 | 0 | 0 | 15 | 0 | 0 | 15 | 0 | 0 | 0 | 0 | 15 | 0 | 0 | 0 | 0 | 15 | 0 | ||
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FUTURE FACTORY
(Select according to specific criteria: 15 cr)
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| JAMK InnoFlash | 2 |
2
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2
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0
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| Entrepreneurship | 3 |
3
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3
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0
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| Future Factory Project | 10 |
10
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10
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0
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| 5 | 0 | 10 | 0 | 3 | 2 | 0 | 0 | 10 | 0 | 0 | 3 | 2 | 0 | 0 | 0 | 0 | 10 | 0 | 0 | 0 | ||
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RESEARCH-BASED DEVELOPMENT IN PRACTICE
(All compulsory)
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| Research and Development | 5 |
5
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5
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0
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| Bachelor's Thesis | 15 |
15
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5
|
10
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0
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0
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| 0 | 5 | 15 | 0 | 0 | 0 | 0 | 5 | 5 | 10 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 5 | 10 | 0 | 0 | ||
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ELECTIVE STUDIES
(Select 15-15 cr)
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0
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0
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CAMPUSONLINE STUDIES
(Select according to specific criteria: 0 cr)
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| 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 15 | 15 | ||
| ECTS credits per period / semester / academic year | 87 | 68 | 60 | 0 | 29.5 | 57.5 | 40.7 | 27.3 | 25 | 35 | 0 | 29.5 | 51 | 6.5 | 40.7 | 25.7 | 1.7 | 25 | 17.5 | 32.5 | 15 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
