Degree Programme in Hospitality Management and Service Design, daytime studies, K24, Leppävaara: PHA224KN3
Curriculum code: PHA224KN2
Description
See the description attached.
Select timing, structure or classification view
Show study timings by semester, academic year or period
| Code | Name | Credits (cr) | 2023-2024 | 2024-2025 | 2025-2026 | 2026-2027 |
Spring
2024 |
Autumn
2024 |
Spring
2025 |
Autumn
2025 |
Spring
2026 |
Autumn
2026 |
Spring
2027 |
2. / 2024 | 1. / 2024 | 2. / 2025 | 1. / 2025 | 2. / 2026 | 1. / 2026 | 2. / 2027 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PHA224KN2-1011 |
CORE COMPETENCE
(Choose ects: 160) |
160 | ||||||||||||||||||
| PHA224KN2-1030 |
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 | ||||||||||||||||||
| PHA224KN2-1031 |
Language and Communication Skills
(Choose ects: 5) |
5 | ||||||||||||||||||
| YY00BZ26 | Initial Test in Swedish Skills | 0 | ||||||||||||||||||
| ML00BY86 | Service-oriented Swedish | 5 | ||||||||||||||||||
| R0233 | Introduction to Finnish Language and Culture 1 | 5 | ||||||||||||||||||
| PHA224KN2-1032 |
SERVICE DESIGN
(Choose all) |
30 | ||||||||||||||||||
| PH00BN97 | The World of Design Thinking | 5 | ||||||||||||||||||
| ML00BZ27 | Certificate in Food Hygiene | 0 | ||||||||||||||||||
| ML00BZ28 | Legislation on Regulating Liquor Licences | 0 | ||||||||||||||||||
| PH00BN98 | BarLaurea I | 5 | ||||||||||||||||||
| PH00BN99 | Service Design in Practice | 10 | ||||||||||||||||||
| PH00BO00 | Ecosystem Building | 10 | ||||||||||||||||||
| PHA224KN2-1033 |
LEADERSHIP AND BUSINESS
(Choose all) |
30 | ||||||||||||||||||
| PH00CA40 | Business Approach and Leadership Skills | 10 | ||||||||||||||||||
| PH00BO02 | Leadership and Business Mindset | 10 | ||||||||||||||||||
| PH00BO03 | Business Pro Mindset in Hospitality Management | 10 | ||||||||||||||||||
| PHA224KN2-1034 |
EXPERT IN A WORK COMMUNITY
(Choose all) |
30 | ||||||||||||||||||
| B0233 | Placement 1 | 15 | ||||||||||||||||||
| R0245 | Placement 2 | 15 | ||||||||||||||||||
| PHA224KN2-1041 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all) |
25 | ||||||||||||||||||
| YY00BW73 | Project Management and Communication | 5 | ||||||||||||||||||
| YY00CA30 | Methods for Research-based Development Work | 5 | ||||||||||||||||||
| A9286 | Bachelor's Thesis | 15 | ||||||||||||||||||
| PHA224KN2-1035 |
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 | ||||||||||||||||||
| PHA224KN2-1036 |
COMPLEMENTARY COMPETENCE
(Choose ects: 50) |
50 | ||||||||||||||||||
| PHA224KN2-1037 |
INNOVATING FOOD SERVICES
(Choose 10) |
0 - 10 | ||||||||||||||||||
| TO00BL82 | The World of Beverages | 5 | ||||||||||||||||||
| A9221 | Food and Beverages Culture | 5 | ||||||||||||||||||
| TO00BX21 | Responsible Entrepreneuship in Food Business | 5 | ||||||||||||||||||
| PHA224KN2-1038 |
TOURISM SERVICE DEVELOPER
(Choose 40) |
0 - 40 | ||||||||||||||||||
| TO00BX31 | Accommodation Business Management | 10 | ||||||||||||||||||
| TO00BX32 | Tourism Marketing | 5 | ||||||||||||||||||
| TO00BX33 | Special Interest Tourism | 5 | ||||||||||||||||||
| TO00BX34 | Roadmap to Future in Tourism | 5 | ||||||||||||||||||
| TO00BX05 | Tourism Business at a Destination | 5 | ||||||||||||||||||
| TO00BX35 | International Tourism Project | 5 - 10 | ||||||||||||||||||
| PHA224KN2-1039 |
PRODUCER OF EVENT SERVICES
(Choose 35) |
0 - 35 | ||||||||||||||||||
| TO00BX18 | Event Production Project | 10 | ||||||||||||||||||
| TO00BN92 | Event Design | 5 | ||||||||||||||||||
| TO00BX27 | Sustainability in Events Tourism | 5 | ||||||||||||||||||
| TO00BU89 | Trends and the Future of Events | 5 | ||||||||||||||||||
| A9235 | Event Safety and Security | 5 | ||||||||||||||||||
| TO00BX26 | Business Events (BE) Experiences | 5 | ||||||||||||||||||
| TO00BX28 | Specialisations in Event Production | 5 | ||||||||||||||||||
| PHA224KN2-1040 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 50) |
0 - 50 | ||||||||||||||||||
| Total | 210 | 16 | 62 | 51 | 31 | 16 | 21 | 41 | 26 | 25 | 23.5 | 7.5 | 16 | 21 | 41 | 26 | 25 | 23.5 | 7.5 |
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) |
|---|---|---|
| PHA224KN2-1011 |
CORE COMPETENCE
(Choose ects: 160) |
160 |
| PHA224KN2-1030 |
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 |
| PHA224KN2-1031 |
Language and Communication Skills
(Choose ects: 5) |
5 |
| YY00BZ26 | Initial Test in Swedish Skills | 0 |
| ML00BY86 | Service-oriented Swedish | 5 |
| R0233 | Introduction to Finnish Language and Culture 1 | 5 |
| PHA224KN2-1032 |
SERVICE DESIGN
(Choose all) |
30 |
| PH00BN97 | The World of Design Thinking | 5 |
| ML00BZ27 | Certificate in Food Hygiene | 0 |
| ML00BZ28 | Legislation on Regulating Liquor Licences | 0 |
| PH00BN98 | BarLaurea I | 5 |
| PH00BN99 | Service Design in Practice | 10 |
| PH00BO00 | Ecosystem Building | 10 |
| PHA224KN2-1033 |
LEADERSHIP AND BUSINESS
(Choose all) |
30 |
| PH00CA40 | Business Approach and Leadership Skills | 10 |
| PH00BO02 | Leadership and Business Mindset | 10 |
| PH00BO03 | Business Pro Mindset in Hospitality Management | 10 |
| PHA224KN2-1034 |
EXPERT IN A WORK COMMUNITY
(Choose all) |
30 |
| B0233 | Placement 1 | 15 |
| R0245 | Placement 2 | 15 |
| PHA224KN2-1041 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all) |
25 |
| YY00BW73 | Project Management and Communication | 5 |
| YY00CA30 | Methods for Research-based Development Work | 5 |
| A9286 | Bachelor's Thesis | 15 |
| PHA224KN2-1035 |
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 |
| PHA224KN2-1036 |
COMPLEMENTARY COMPETENCE
(Choose ects: 50) |
50 |
| PHA224KN2-1037 |
INNOVATING FOOD SERVICES
(Choose 10) |
0 - 10 |
| TO00BL82 | The World of Beverages | 5 |
| A9221 | Food and Beverages Culture | 5 |
| TO00BX21 | Responsible Entrepreneuship in Food Business | 5 |
| PHA224KN2-1038 |
TOURISM SERVICE DEVELOPER
(Choose 40) |
0 - 40 |
| TO00BX31 | Accommodation Business Management | 10 |
| TO00BX32 | Tourism Marketing | 5 |
| TO00BX33 | Special Interest Tourism | 5 |
| TO00BX34 | Roadmap to Future in Tourism | 5 |
| TO00BX05 | Tourism Business at a Destination | 5 |
| TO00BX35 | International Tourism Project | 5 - 10 |
| PHA224KN2-1039 |
PRODUCER OF EVENT SERVICES
(Choose 35) |
0 - 35 |
| TO00BX18 | Event Production Project | 10 |
| TO00BN92 | Event Design | 5 |
| TO00BX27 | Sustainability in Events Tourism | 5 |
| TO00BU89 | Trends and the Future of Events | 5 |
| A9235 | Event Safety and Security | 5 |
| TO00BX26 | Business Events (BE) Experiences | 5 |
| TO00BX28 | Specialisations in Event Production | 5 |
| PHA224KN2-1040 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 50) |
0 - 50 |