Please select the curriculum by the start year of studies and track.
Tiina Kuukkanen, Pirjo Mäki-Natunen, Merja Kurunsaari
Lutakko Campus
01.08.2021 - 17.06.2022
Bachelor's Degree Programme in Logistics, Bachelor's Degree Programme in Rehabilitation Counselling, Bachelor's Degree Programme in International Business, Bachelor's Degree Programme in Construction and Civil Engineering, Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Nursing, Bachelor's Degree Programme in Electrical and Automation Engineering, Degree Programme in Midwifery, Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Social Services, Bachelor's Degree Programme in Tourism Management, Bachelor's Degree Programme in Purchasing and Logistics Engineering, Bachelor's Degree Programme in Business Information Technology, Bachelor's Degree Programme in Information and Communications Technology, Bachelor's Degree Programme in Business Management, Degree Programme in Nursing, Bachelor's Degree Programme in Physiotherapy, Bachelor's Degree Programme in Music Pedagogue, Bachelor's Degree Programme in Occupational Therapy, Bachelor's Degree Programme in Energy and Environmental Technology, Bachelor's Degree Programme in Team Academy, Bachelor's Degree Programme in Mechanical Engineering, Bachelor's Degree Programme in Business Information Technology, Bachelor's Degree Programme in Information and Communications Technology, Bachelor's Degree Programme in Agricultural and Rural Industries
Online learning
English
Fully online 7.3.-20.5.2022. Five webinars that will be recorded. Webinar timings and teacher's consultation hour timings to be planned and added to the course calendar later.
Fully online course. Learning through theory and case studies. Concept design.
Online lectures and discussions, interactive webinars.
Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.
World Food Travel Association website. N.d. Accessed on 20 April 2020. Retrieved from https://worldfoodtravel.org/what-is-food-tourism/
Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.
Hall, C. M. and Sharples, L. 2003. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Chapter 1, p. 1-10. & Scarpato, R. and Daniele, R. 2003. New Global Cuisine: tourism, authenticity and sense of place in postmodern gastronomy. Chapter 17, p. 296-313. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (Eds.) 2003. Food Tourism Around the World. Development, Management and Markets. Oxford: Butterworth-Heineman.
Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.
OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 April 2020. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
Creating Experiences Toolkit: Northern Ireland. N.d. Accessed on 20 April 2020. Retrieved from https://tourismni.com/globalassets/grow-your-business/toolkits-and-resources/experiences-guides/creating-experiences-toolkit.pdf
Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 April 2020. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1
Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 14 April 2020 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957
Minna Junttila
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
No traditional exams. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.
The course has usually international students (both degree and exchange students), therefore it has very multicultural profile which can be seen e.g. in the discussions. Both global and Finnish examples used.
07.03.2022 - 20.05.2022
Individual study of materials 40h
Course assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h
01.11.2021 - 09.01.2022
The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide
0 - 45
Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Online learning
5 cr
School of Business
Finnish
- Webinaarit Zoomissa
- Lukupiirit ryhmittäin oman aikataulutuksen mukaan
- Moodle-oppimisympäristö (not translated)
- Webinaarit, joissa vierailevia luennoitsijoita ja ohjattua työskentelyä (läsnäolopakko)
- Toiminnan kehittäminen kohdeyrityksissä
- Reflektiovideoiden tekeminen
- Lukupiirit
- Portfolio (not translated)
- Verkko-opiskelumateriaali
- Johtamisen aihealueen mukaan valitut teokset
- Vepsäläinen, Jukka.2016. Ruokaketjun osaamistarpeet tulevaisuudessa. Opetushallitus. (not translated)
Anne-Maria Raitio, Tomi Hiltunen
Vierailevia luennoitsijoita kentältä (not translated)
Kurssilla ei ole tenttiä (not translated)
30.08.2021 - 17.12.2021
Webinaarit 10 h
Lukupiirit 50 h
Toiminnan kehittäminen kohdeyrityksessä ja reflektiovideot 200 h
Portfolio 10 h (not translated)
03.08.2021 - 05.09.2021
0 - 40
Avoin amk 3 (not translated)
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Online learning
10 cr
School of Business
English
100% virtual course.
Flipped learning: The course is divided into learning tracks/themes. Each track contains the following steps supporting students learning process.
1. Expertise lecture relating to each track/theme
2. Additional study/support material relating to the track/theme
3. Individual assignments
4. Group work
5. Business life visitor/s (to be confirmed)
The support during the course will be available in the following way:
1. Introduction to each track/theme
2. Support and feedback for project work and individual assignments
3. Peer reviews of the group work
Jobber, D., Lancaster, G., Le Meunier-Fitzhugh K., 2019. Selling and Sales Management, Pearson.
Tanja Shemeikka, Päivi Könönen
Main Campus
Exam, evaluation will be done also based on group work and individual assignments.
30.08.2021 - 17.12.2021
Lectures 35 hours (exl. holidays), group work 50 hours, independent study 50 hours, total 135 h.
02.08.2021 - 05.09.2021
Track I: Sales & Marketing integration & evolution
Track II: Global Sales processes - operational sales
Track III: Global Sales processes - sales management and support
Track IV: Role of Culture in Global Sales
0 - 40
Avoin amk 3 (not translated)
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Online learning
5 cr
School of Business
Finnish
- Kontaktit Rajakadulla
- Lukupiirit ryhmittäin oman aikataulutuksen mukaan
- Moodle-oppimisympäristö (not translated)
- Kontaktit Rajakadulla, joissa vierailevia luennoitsijoita ja ohjattua työskentelyä
- Toiminnan kehittäminen kohdeyrityksissä
- Reflektiovideoiden tekeminen itsenäisesti
- Lukupiirit
- Portfolio (not translated)
- Verkko-opiskelumateriaali
- Johtamisen aihealueen mukaan valitut teokset
- Vepsäläinen, Jukka.2016. Ruokaketjun osaamistarpeet tulevaisuudessa. Opetushallitus. (not translated)
Anne-Maria Raitio, Tomi Hiltunen
Main Campus
Kurssilla ei ole tenttiä. (not translated)
25.10.2021 - 20.03.2022
10 opintopistettä vastaa 270 h opiskelijan työtä. (not translated)
03.08.2021 - 05.09.2021
0 - 40
Avoin amk 3 (not translated)
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Face-to-face
School of Business
English
Contact lectures
Individual and group assignments
Company visits and visitors
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
01.11.2021 - 17.12.2021
Lectures 48
Individual studying 77
Group work 10
Total 135
02.08.2021 - 05.09.2021
0 - 40
Open UAS 5 (included in the total capacity)
Exchange students: 5 (included in the total capacity)
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business
English
Contact lectures
Individual and group assignments
Company visits and visitors
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
14.02.2022 - 22.04.2022
Lectures 48
Individual studying 77
Group work 10
Total 135
01.11.2021 - 28.02.2022
0 - 40
Open UAS 5 (included in the total capacity)
Exchange students: 5 (included in the total capacity)
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business
English
Fully online 7.3.-20.5.2022. Five webinars that will be recorded. Webinar timings and teacher's consultation hour timings to be planned and added to the course calendar later.
Fully online course. Learning through theory and case studies. Concept design.
Online lectures and discussions, interactive webinars.
Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.
World Food Travel Association website. N.d. Accessed on 20 April 2020. Retrieved from https://worldfoodtravel.org/what-is-food-tourism/
Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.
Hall, C. M. and Sharples, L. 2003. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Chapter 1, p. 1-10. & Scarpato, R. and Daniele, R. 2003. New Global Cuisine: tourism, authenticity and sense of place in postmodern gastronomy. Chapter 17, p. 296-313. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (Eds.) 2003. Food Tourism Around the World. Development, Management and Markets. Oxford: Butterworth-Heineman.
Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.
OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 April 2020. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
Creating Experiences Toolkit: Northern Ireland. N.d. Accessed on 20 April 2020. Retrieved from https://tourismni.com/globalassets/grow-your-business/toolkits-and-resources/experiences-guides/creating-experiences-toolkit.pdf
Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 April 2020. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1
Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 14 April 2020 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957
Minna Junttila
Case studies from the industry. The final assignment can be designed for a company if the student so wishes.
No traditional exams. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.
The course has usually international students (both degree and exchange students), therefore it has very multicultural profile which can be seen e.g. in the discussions. Both global and Finnish examples used.
03.10.2022 - 21.12.2022
Individual study of materials 40h
Course assignments 35h
Webinars 10h
Final assignment 35h
Online discussions 5h
Peer evaluation and commenting 5h
Reflection 5h
The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide
0 - 40
Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.
Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business
Online learning
5 cr
School of Business
English
Contact lectures
Individual and group assignments
Company visits and visitors
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
13.02.2023 - 21.04.2023
Lectures 48
Individual studying 77
Group work 10
Total 135
0 - 40
Open UAS 5 (included in the total capacity)
Exchange students: 5 (included in the total capacity)
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business
English
Contact lectures
Individual and group assignments
Company visits and visitors
Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
Other materials specified by the teacher
Susanna Nuijanmaa
Company visits
Visitors in class
Main Campus
No exam
24.10.2022 - 21.12.2022
Lectures 48
Individual studying 77
Group work 10
Total 135
01.08.2022 - 25.08.2022
0 - 40
Open UAS 5 (included in the total capacity)
Exchange students: 5 (included in the total capacity)
Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management
Face-to-face
School of Business