2018
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 | 4 | 5 | 1 | 2 | 3 | 1 | 2 | 3 | 1 |
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TRANSFERABLE SKILLS
(All compulsory)
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| Development as an Expert | 5 |
2.5
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1.25
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1.25
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2.5
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1.25
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1.25
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0
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0
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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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| Entrepreneurship | 3 |
3
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3
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0
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| JAMK Innovation Week | 2 |
2
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2
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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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| Communication Skills (for Finnish degree programmes) | 3 |
3
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3
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0
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| 17.5 | 5.3 | 1.3 | 0 | 17.5 | 0 | 5.3 | 0 | 1.3 | 0 | 0 | 7.3 | 10.3 | 0 | 0 | 0 | 5.3 | 0 | 0 | 1.3 | 0 | 0 | 0 | ||
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BUSINESS ENVIRONMENT IN TOURISM AND HOSPITALITY
(All compulsory)
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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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0
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| Basics of Service | 5 |
5
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5
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0
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| Electronic Customer Services | 5 |
5
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5
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0
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| Practical Training | 15 |
15
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15
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0
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| 10 | 15 | 5 | 0 | 5 | 5 | 15 | 0 | 5 | 0 | 0 | 2.5 | 2.5 | 0 | 5 | 0 | 15 | 0 | 0 | 5 | 0 | 0 | 0 | ||
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MANAGING BUSINESS IN TOURISM AND HOSPITALITY
(All compulsory)
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| Marketing | 5 |
5
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5
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0
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| Management | 5 |
5
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5
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0
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| Accounting | 5 |
5
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5
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0
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| Service Systems | 5 |
5
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5
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0
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| Operational Management | 10 |
10
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10
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0
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| Selling and Sales Support | 5 |
5
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5
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0
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| 15 | 15 | 5 | 0 | 10 | 5 | 5 | 10 | 5 | 0 | 0 | 5 | 5 | 5 | 0 | 0 | 5 | 10 | 0 | 5 | 0 | 0 | 0 | ||
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COMPETENCE IN INNOVATIVE TOURISM SERVICES
(All compulsory)
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| Sustainable tourism industry | 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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| Service Chains in Tourism | 6 |
6
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6
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0
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| Customer oriented experiences | 10 |
10
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10
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0
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| Future trends in tourism | 5 |
5
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5
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0
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| Branding in Tourism | 5 |
5
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5
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0
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| Destination Management | 5 |
5
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5
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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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| 16 | 15 | 25 | 0 | 5 | 11 | 15 | 0 | 5 | 20 | 0 | 0 | 5 | 11 | 0 | 0 | 15 | 0 | 0 | 5 | 5 | 15 | 0 | ||
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SUSTAINABLE GASTRONOMY
(All compulsory)
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| Food Culture | 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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| Quality Factors of Foods | 6 |
6
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6
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0
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| Sustainable Food Production | 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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| Restaurant's beverage products | 5 |
5
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5
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0
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| Daily Management of Restaurant and Catering Services | 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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| Practical Orientation Training | 15 |
15
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15
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0
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| 16 | 15 | 25 | 0 | 5 | 11 | 10 | 5 | 5 | 20 | 0 | 0 | 5 | 5 | 6 | 0 | 10 | 0 | 5 | 5 | 20 | 0 | 0 | ||
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ENTREPRENEURSHIP AND INNOVATION ACTIVITIES
(All compulsory)
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COMPETENCE IN INNOVATION AND DEVELOPMENT
(All compulsory)
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| Service Design Process | 10 |
10
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10
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0
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| Responsible Business Concepts | 10 |
10
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10
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0
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| Research and Development | 5 |
5
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5
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0
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| Thesis part 1 | 5 |
5
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5
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0
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| Thesis part 2 | 10 |
10
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10
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10
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| 0 | 10 | 20 | 10 | 0 | 0 | 0 | 10 | 10 | 10 | 10 | 0 | 0 | 0 | 0 | 0 | 0 | 10 | 0 | 10 | 10 | 0 | 10 | ||
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ELECTIVE STUDIES
(All compulsory)
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| 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | ||
| ECTS credits per period / semester / academic year | 74.5 | 75.3 | 81.3 | 10 | 42.5 | 32 | 50.3 | 25 | 31.3 | 50 | 10 | 14.8 | 27.8 | 21 | 11 | 0 | 50.3 | 20 | 5 | 31.3 | 35 | 15 | 10 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
