Complementary competence (bachelor’s studies in English), S25, Services: CCM225SY
Curriculum code: CCM225SY
- Duration
- 1 years (60 cr)
- Start semester
- Autumn 2025
- Teaching language
- English
Description
Complementary competence deepens or expands the student’s competence and makes it possible for them to build an individual study path. Students may also choose studies from another Laurea campus. The description of the curriculum, with information for example on the assessment of complementary competence studies, is attached.
The curriculum is updated constantly. Please check that the code of the study unit in the current curriculum and your PSP match . We maintain field-specific instructions for choosing studies and updating your PSP in the student intranet. The instructions also include information on changes that have been made to the curriculum.
A preliminary study offering for the following year is always published at the beginning of September. You can see the timing of upcoming implementations in the study unit description.
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.
Select timing, structure or classification view
Show study timings by semester, academic year or period
| Code | Name | Credits (cr) | 2025-2026 | Autumn 2025 | Spring 2026 | 1. / 2025 | 2. / 2026 |
|---|---|---|---|---|---|---|---|
| CCM225SY-1001 |
COMPLEMENTARY COMPETENCE IN HOSPITALITY MANAGEMENT
(Choose 60) |
0 - 60 | |||||
| CCM225SY-1002 |
INNOVATING FOOD SERVICES
(Choose 0) |
0 | |||||
| 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 | |||||
| CCM225SY-1003 |
TOURISM SERVICE DEVELOPER
(Choose 0) |
0 | |||||
| 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 | |||||
| CCM225SY-1004 |
PRODUCER OF EVENT SERVICES
(Choose 0) |
0 | |||||
| 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 | |||||
| CCM225SY-1005 |
COMPLEMENTARY COMPETENCE IN SAFETY, SECURITY AND RISK MANAGEMENT
(Choose all ) |
0 - 60 | |||||
| CCM225SY-1010 |
RISK MANAGEMENT
(Choose 20) |
0 - 20 | |||||
| TO00CC35 | Risk, Safety and Security Management | 10 | |||||
| TO00CC36 | Management of Strategic and Financial Risks | 5 | |||||
| TO00CC37 | Environmental Risk Management | 5 | |||||
| CCM225SY-1011 |
ORGANIZATIONAL SAFETY AND SECURITY
(Choose 20) |
0 - 20 | |||||
| TO00CC38 | Occupational Health, Safety and Quality Management | 5 | |||||
| TO00BN70 | Information and Cybersecurity Management | 10 | |||||
| TO00CC88 | Event Safety and Security | 5 | |||||
| CCM225SY-1012 |
PREPAREDNESS AND READINESS
(Choose 20) |
0 - 20 | |||||
| TO00CC40 | Critical Infrastructure Protection | 5 | |||||
| TO00CC41 | Management of Disruptions | 5 | |||||
| TO00CC42 | International Security | 5 | |||||
| TO00CC43 | Crime Prevention | 5 | |||||
| CCM225SY-1009 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 0) |
0 | |||||
| ML00BJ53 | Tourism and Events Services | 5 | |||||
| Total | 60 | 0 | 0 | 0 | 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) |
|---|---|---|
| CCM225SY-1001 |
COMPLEMENTARY COMPETENCE IN HOSPITALITY MANAGEMENT
(Choose 60 ) |
0 - 60 |
| CCM225SY-1002 |
INNOVATING FOOD SERVICES
(Choose 0 ) |
0 |
| 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 |
| CCM225SY-1003 |
TOURISM SERVICE DEVELOPER
(Choose 0 ) |
0 |
| 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 |
| CCM225SY-1004 |
PRODUCER OF EVENT SERVICES
(Choose 0 ) |
0 |
| 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 |
| CCM225SY-1005 |
COMPLEMENTARY COMPETENCE IN SAFETY, SECURITY AND RISK MANAGEMENT
(Choose all ) |
0 - 60 |
| CCM225SY-1010 |
RISK MANAGEMENT
(Choose 20 ) |
0 - 20 |
| TO00CC35 | Risk, Safety and Security Management | 10 |
| TO00CC36 | Management of Strategic and Financial Risks | 5 |
| TO00CC37 | Environmental Risk Management | 5 |
| CCM225SY-1011 |
ORGANIZATIONAL SAFETY AND SECURITY
(Choose 20 ) |
0 - 20 |
| TO00CC38 | Occupational Health, Safety and Quality Management | 5 |
| TO00BN70 | Information and Cybersecurity Management | 10 |
| TO00CC88 | Event Safety and Security | 5 |
| CCM225SY-1012 |
PREPAREDNESS AND READINESS
(Choose 20 ) |
0 - 20 |
| TO00CC40 | Critical Infrastructure Protection | 5 |
| TO00CC41 | Management of Disruptions | 5 |
| TO00CC42 | International Security | 5 |
| TO00CC43 | Crime Prevention | 5 |
| CCM225SY-1009 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 0 ) |
0 |
| ML00BJ53 | Tourism and Events Services | 5 |