Degree Programme in Hospitality Management and Service Design, daytime studies, K25, Leppävaara: PHA225KN
Curriculum code: PHA225KN
- Degree title
- Restonomi (AMK), Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Spring 2025
- Teaching language
- English
Description
The degree consists of core competence and complementary competence modules. The learning outcomes of a module describe the learning outcomes of the entire set of studies. Core competence studies lay the foundation of the degree and ensure expertise in the field. Complementary competence studies deepen or extend the student’s competence and makes it possible for them to build an individual study path. The description of the curriculum, with information on the degree programme, degree structure, and assessment, is attached.
The curriculum depicts Laurea’s study offering based on the situation at the beginning of the studies.
Please note that the complementary competence studies currently offered are shown in separate complementary competence curricula each academic year. Any changes made to the study units are not updated into group-specific curricula of the degree programme.
A preliminary study offering for the following year is always published at the beginning of September. Implementation plans are completed by the teachers so that they are available about two weeks before enrolment for the implementation begins. The implementation plans describe the method of completion of the study unit in more detail, such as detailed contents, evaluation criteria and methods, schedule, and the language of instruction.
The curriculum is updated annually. If you do not study at the same pace as your own group, find out if you need to make changes to your PSP to account for any changes.
Select timing, structure or classification view
Show study timings by semester, academic year or period
| Code | Name | Credits (cr) | 2024-2025 | 2025-2026 | 2026-2027 | 2027-2028 | Spring 2025 | Autumn 2025 | Spring 2026 | Autumn 2026 | Spring 2027 | Autumn 2027 | Spring 2028 | 2. / 2025 | 1. / 2025 | 2. / 2026 | 1. / 2026 | 2. / 2027 | 1. / 2027 | 2. / 2028 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PHA225KN-1001 |
CORE COMPETENCE
(Choose ects: 160) |
160 | ||||||||||||||||||
| PHA225KN-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 | ||||||||||||||||||
| PHA225KN-1003 |
Finnish or Swedish Language Skills
(Choose ects: 5) |
5 | ||||||||||||||||||
| YY00BZ26 | Initial Test in Swedish Skills | 0 | ||||||||||||||||||
| ML00BY86 | Service-oriented Swedish | 5 | ||||||||||||||||||
| YY00CB94 | Initial Test in Finnish Skills | 0 | ||||||||||||||||||
| YY00CC58 | Introduction to Finnish Language and Culture (Level A1.2) | 5 | ||||||||||||||||||
| YY00CC59 | Finnish 1 (Level A2.1) | 5 | ||||||||||||||||||
| YY00CC60 | Finnish 2 (Level A2.2) | 5 | ||||||||||||||||||
| YY00CC61 | Finnish 3 (Level B1.1) | 5 | ||||||||||||||||||
| PHA225KN-1004 |
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 | ||||||||||||||||||
| PHA225KN-1005 |
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 | ||||||||||||||||||
| PHA225KN-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all ) |
30 | ||||||||||||||||||
| B0233 | Placement 1 | 15 | ||||||||||||||||||
| R0245 | Placement 2 | 15 | ||||||||||||||||||
| PHA225KN-1007 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all ) |
30 | ||||||||||||||||||
| YY00BW73 | Project Management and Communication | 5 | ||||||||||||||||||
| YY00CA30 | Methods for Research-based Development Work | 5 | ||||||||||||||||||
| A9286 | Bachelor's Thesis | 15 | ||||||||||||||||||
| PHA225KN-1008 |
Development of Expertise
(Choose all ) |
5 | ||||||||||||||||||
| YY00CC95 | Building One’s Competence Identity | 2 | ||||||||||||||||||
| YY00CC96 | Developing as an Expert | 2 | ||||||||||||||||||
| YY00CC97 | Future-oriented Working Life Expert | 1 | ||||||||||||||||||
| PHA225KN-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 50) |
50 | ||||||||||||||||||
| PHA225KN-1010 |
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 | ||||||||||||||||||
| R0382 | Food and Food Services Safety | 5 | ||||||||||||||||||
| PHA225KN-1011 |
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 | ||||||||||||||||||
| PHA225KN-1012 |
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 | ||||||||||||||||||
| TO00CC88 | Event Safety and Security | 5 | ||||||||||||||||||
| TO00BX26 | Business Events (BE) Experiences | 5 | ||||||||||||||||||
| TO00BX28 | Specialisations in Event Production | 5 | ||||||||||||||||||
| PHA225KN-1013 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 50) |
0 - 50 | ||||||||||||||||||
| Total | 210 | 41 | 72 | 46.5 | 0.5 | 41 | 31 | 41 | 31 | 15.5 | 0.5 | 0 | 41 | 31 | 41 | 31 | 15.5 | 0.5 | 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) |
|---|---|---|
| PHA225KN-1001 |
CORE COMPETENCE
(Choose ects: 160 ) |
160 |
| PHA225KN-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 |
| PHA225KN-1003 |
Finnish or Swedish Language Skills
(Choose ects: 5 ) |
5 |
| YY00BZ26 | Initial Test in Swedish Skills | 0 |
| ML00BY86 | Service-oriented Swedish | 5 |
| YY00CB94 | Initial Test in Finnish Skills | 0 |
| YY00CC58 | Introduction to Finnish Language and Culture (Level A1.2) | 5 |
| YY00CC59 | Finnish 1 (Level A2.1) | 5 |
| YY00CC60 | Finnish 2 (Level A2.2) | 5 |
| YY00CC61 | Finnish 3 (Level B1.1) | 5 |
| PHA225KN-1004 |
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 |
| PHA225KN-1005 |
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 |
| PHA225KN-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all ) |
30 |
| B0233 | Placement 1 | 15 |
| R0245 | Placement 2 | 15 |
| PHA225KN-1007 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all ) |
30 |
| YY00BW73 | Project Management and Communication | 5 |
| YY00CA30 | Methods for Research-based Development Work | 5 |
| A9286 | Bachelor's Thesis | 15 |
| PHA225KN-1008 |
Development of Expertise
(Choose all ) |
5 |
| YY00CC95 | Building One’s Competence Identity | 2 |
| YY00CC96 | Developing as an Expert | 2 |
| YY00CC97 | Future-oriented Working Life Expert | 1 |
| PHA225KN-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 50 ) |
50 |
| PHA225KN-1010 |
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 |
| R0382 | Food and Food Services Safety | 5 |
| PHA225KN-1011 |
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 |
| PHA225KN-1012 |
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 |
| TO00CC88 | Event Safety and Security | 5 |
| TO00BX26 | Business Events (BE) Experiences | 5 |
| TO00BX28 | Specialisations in Event Production | 5 |
| PHA225KN-1013 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 50 ) |
0 - 50 |