Degree Programme in Hospitality Management and Service Design, daytime studies, S21, Leppävaara: PHA221SN
Curriculum code: PHA221SN
Description
See the description attached.
Select timing, structure or classification view
Show study timings by semester, academic year or period
| Code | Name | Credits (cr) | 2021-2022 | 2022-2023 | 2023-2024 | 2024-2025 |
Autumn
2021 |
Spring
2022 |
Autumn
2022 |
Spring
2023 |
Autumn
2023 |
Spring
2024 |
Autumn
2024 |
1. / 2021 | 2. / 2022 | 1. / 2022 | 2. / 2023 | 1. / 2023 | 2. / 2024 | 1. / 2024 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PHA221SN-1001 |
CORE COMPETENCE
(Choose ects: 160) |
160 | ||||||||||||||||||
| PHA221SN-1002 |
HOSPITALITY MANAGEMENT
(Choose all) |
40 | ||||||||||||||||||
| PH00BN93 | Hospitality Management and Customer Understanding | 10 | ||||||||||||||||||
| PH00BN94 | Customer Experience | 10 | ||||||||||||||||||
| PH00BN95 | Transformational Professional | 5 | ||||||||||||||||||
| PH00BN96 | BarLaurea II | 5 | ||||||||||||||||||
| R0234 | Professional Communication Skills | 5 | ||||||||||||||||||
| PHA221SN-1003 |
Language and Communication Skills
(Choose ects: 5) |
5 | ||||||||||||||||||
| 00506 | Initial Test in Swedish | 0 | ||||||||||||||||||
| A9132 | Service-oriented Swedish | 5 | ||||||||||||||||||
| A9271 | Service-oriented Swedish | 5 | ||||||||||||||||||
| R0233 | Introduction to Finnish Language and Culture 1 | 5 | ||||||||||||||||||
| PHA221SN-1004 |
SERVICE DESIGN
(Choose all) |
30 | ||||||||||||||||||
| PH00BN97 | The World of Design Thinking | 5 | ||||||||||||||||||
| A9332 | Certificate in Food Hygiene | 0 | ||||||||||||||||||
| A9333 | Legislation on Regulating Liquor Licences | 0 | ||||||||||||||||||
| PH00BN98 | BarLaurea I | 5 | ||||||||||||||||||
| PH00BN99 | Service Design in Practice | 10 | ||||||||||||||||||
| PH00BO00 | Ecosystem Building | 10 | ||||||||||||||||||
| PHA221SN-1005 |
LEADERSHIP AND BUSINESS
(Choose all) |
25 | ||||||||||||||||||
| PH00BO01 | Business Approach and Leadership Skills | 5 | ||||||||||||||||||
| PH00BO02 | Leadership and Business Mindset | 10 | ||||||||||||||||||
| PH00BO03 | Business Pro Mindset in Hospitality Management | 10 | ||||||||||||||||||
| PHA221SN-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all) |
30 | ||||||||||||||||||
| B0233 | Placement 1 | 15 | ||||||||||||||||||
| R0245 | Placement 2 | 15 | ||||||||||||||||||
| PHA221SN-1007 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all) |
30 | ||||||||||||||||||
| R0238 | Project Management and Communication | 5 | ||||||||||||||||||
| YY00BT40 | Research and Development Methods | 5 | ||||||||||||||||||
| A9286 | Bachelor's Thesis | 15 | ||||||||||||||||||
| PHA221SN-1008 |
From a Student to a Professional
(Choose all) |
5 | ||||||||||||||||||
| YY00BN52 | Study Skills and Professional Orientation | 2 | ||||||||||||||||||
| YY00BN53 | Professional Development | 2 | ||||||||||||||||||
| YY00BN54 | Starting a Successful Career | 1 | ||||||||||||||||||
| PHA221SN-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 50) |
50 | ||||||||||||||||||
| PHA221SN-1011 |
INNOVATING FOOD SERVICES
(Choose 10) |
0 - 10 | ||||||||||||||||||
| A9219 | Current Issues and Future Trends in Hospitality Field | 5 | ||||||||||||||||||
| TO00BL82 | The World of Beverages | 5 | ||||||||||||||||||
| PHA221SN-1012 |
TOURISM SERVICE DEVELOPER
(Choose 40) |
0 - 40 | ||||||||||||||||||
| A9182 | Tourism Marketing | 5 | ||||||||||||||||||
| A9337 | Discovering Tourism | 5 | ||||||||||||||||||
| A9346 | Hotel Management | 10 | ||||||||||||||||||
| 01473 | Business Online Visibility | 5 | ||||||||||||||||||
| TO00BN88 | Tourism Destinations Management | 5 | ||||||||||||||||||
| TO00BO34 | Tourism Grand Tour | 5 | ||||||||||||||||||
| TO00BN86 | Food Tourism | 5 | ||||||||||||||||||
| PHA221SN-1013 |
PRODUCER OF EVENT SERVICES
(Choose 35) |
0 - 35 | ||||||||||||||||||
| A9348 | Developing Conference and Congress Services into an Experience | 10 | ||||||||||||||||||
| A9235 | Event Safety and Security | 5 | ||||||||||||||||||
| TO00BN90 | The Basics of Event Production and Management | 5 | ||||||||||||||||||
| TO00BN91 | Event Production | 5 | ||||||||||||||||||
| TO00BN87 | Sustainability in Events | 5 | ||||||||||||||||||
| TO00BN92 | Event Design | 5 | ||||||||||||||||||
| PHA221SN-1010 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 50) |
0 - 50 | ||||||||||||||||||
| Total | 210 | 82 | 72 | 16 | 0 | 56 | 26 | 41 | 31 | 16 | 0 | 0 | 56 | 26 | 41 | 31 | 16 | 0 | 0 |
Due to the timing of optional and elective study units, credit accumulation per semester / academic year may vary.
Study unit types
Module type
| Code | Name | Credits (cr) |
|---|---|---|
| PHA221SN-1001 |
CORE COMPETENCE
(Choose ects: 160) |
160 |
| PHA221SN-1002 |
HOSPITALITY MANAGEMENT
(Choose all) |
40 |
| PH00BN93 | Hospitality Management and Customer Understanding | 10 |
| PH00BN94 | Customer Experience | 10 |
| PH00BN95 | Transformational Professional | 5 |
| PH00BN96 | BarLaurea II | 5 |
| R0234 | Professional Communication Skills | 5 |
| PHA221SN-1003 |
Language and Communication Skills
(Choose ects: 5) |
5 |
| 00506 | Initial Test in Swedish | 0 |
| A9132 | Service-oriented Swedish | 5 |
| A9271 | Service-oriented Swedish | 5 |
| R0233 | Introduction to Finnish Language and Culture 1 | 5 |
| PHA221SN-1004 |
SERVICE DESIGN
(Choose all) |
30 |
| PH00BN97 | The World of Design Thinking | 5 |
| A9332 | Certificate in Food Hygiene | 0 |
| A9333 | Legislation on Regulating Liquor Licences | 0 |
| PH00BN98 | BarLaurea I | 5 |
| PH00BN99 | Service Design in Practice | 10 |
| PH00BO00 | Ecosystem Building | 10 |
| PHA221SN-1005 |
LEADERSHIP AND BUSINESS
(Choose all) |
25 |
| PH00BO01 | Business Approach and Leadership Skills | 5 |
| PH00BO02 | Leadership and Business Mindset | 10 |
| PH00BO03 | Business Pro Mindset in Hospitality Management | 10 |
| PHA221SN-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all) |
30 |
| B0233 | Placement 1 | 15 |
| R0245 | Placement 2 | 15 |
| PHA221SN-1007 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all) |
30 |
| R0238 | Project Management and Communication | 5 |
| YY00BT40 | Research and Development Methods | 5 |
| A9286 | Bachelor's Thesis | 15 |
| PHA221SN-1008 |
From a Student to a Professional
(Choose all) |
5 |
| YY00BN52 | Study Skills and Professional Orientation | 2 |
| YY00BN53 | Professional Development | 2 |
| YY00BN54 | Starting a Successful Career | 1 |
| PHA221SN-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 50) |
50 |
| PHA221SN-1011 |
INNOVATING FOOD SERVICES
(Choose 10) |
0 - 10 |
| A9219 | Current Issues and Future Trends in Hospitality Field | 5 |
| TO00BL82 | The World of Beverages | 5 |
| PHA221SN-1012 |
TOURISM SERVICE DEVELOPER
(Choose 40) |
0 - 40 |
| A9182 | Tourism Marketing | 5 |
| A9337 | Discovering Tourism | 5 |
| A9346 | Hotel Management | 10 |
| 01473 | Business Online Visibility | 5 |
| TO00BN88 | Tourism Destinations Management | 5 |
| TO00BO34 | Tourism Grand Tour | 5 |
| TO00BN86 | Food Tourism | 5 |
| PHA221SN-1013 |
PRODUCER OF EVENT SERVICES
(Choose 35) |
0 - 35 |
| A9348 | Developing Conference and Congress Services into an Experience | 10 |
| A9235 | Event Safety and Security | 5 |
| TO00BN90 | The Basics of Event Production and Management | 5 |
| TO00BN91 | Event Production | 5 |
| TO00BN87 | Sustainability in Events | 5 |
| TO00BN92 | Event Design | 5 |
| PHA221SN-1010 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 50) |
0 - 50 |