Ravintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S24, Leppävaara: PRA224SN
Curriculum code: PRA224SN
Description
See the description attached.
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 |
Autumn
2024 |
Spring
2025 |
Autumn
2025 |
Spring
2026 |
Autumn
2026 |
Spring
2027 |
Autumn
2027 |
1. / 2024 | 2. / 2025 | 1. / 2025 | 2. / 2026 | 1. / 2026 | 2. / 2027 | 1. / 2027 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PRA224SN-1001 |
CORE COMPETENCE
(Choose ects: 170) |
170 | ||||||||||||||||||
| PRA224SN-1002 |
SERVICES IN THE HOSPITALITY MANAGEMENT SECTOR
(Choose all) |
35 | ||||||||||||||||||
| ML00BW54 | Customer-orientation in Services | 5 | ||||||||||||||||||
| ML00BW55 | Basics of Tourism | 5 | ||||||||||||||||||
| ML00BW56 | Basics of Event Production and Management | 5 | ||||||||||||||||||
| ML00BW57 | Competence in Food and Beverage Experiences | 5 | ||||||||||||||||||
| ML00BZ28 | Legislation on Regulating Liquor Licences | 0 | ||||||||||||||||||
| ML00BZ27 | Certificate in Food Hygiene | 0 | ||||||||||||||||||
| ML00BW59 | Basics of Food Services | 10 | ||||||||||||||||||
| ML00BY86 | Service-oriented Swedish | 5 | ||||||||||||||||||
| YY00BZ26 | Initial Test in Swedish Skills | 0 | ||||||||||||||||||
| PRA224SN-1003 |
ENTREPRENEURSHIP AND RESPONSIBLE BUSINESS
(Choose all) |
40 | ||||||||||||||||||
| ML00BW60 | Business and Entrepreneurship | 5 | ||||||||||||||||||
| ML00BW61 | Business Planning and Basics of Financial Management | 10 | ||||||||||||||||||
| R0217 | Corporate Social Responsibility | 5 | ||||||||||||||||||
| ML00BW65 | Work Community Skills and Management | 10 | ||||||||||||||||||
| PRA224SN-1004 |
Optional Studies in Business Development
(Choose ects: 10) |
10 | ||||||||||||||||||
| ML00BW62 | Business Development | 10 | ||||||||||||||||||
| HL00BQ81 | Digital Marketing and Sales | 10 | ||||||||||||||||||
| PRA224SN-1005 |
FUTURE AND INNOVATION ACTIVITIES
(Choose all) |
35 | ||||||||||||||||||
| ML00BW66 | Basics of Service Design and Future Thinking | 5 | ||||||||||||||||||
| ML00BW67 | Food Service Processes | 10 | ||||||||||||||||||
| ML00BW68 | Service Design in Practice | 10 | ||||||||||||||||||
| ML00BY87 | Intercultural Approach to Futures Thinking in English | 10 | ||||||||||||||||||
| YY00BZ25 | Initial Test in English Skills | 0 | ||||||||||||||||||
| PRA224SN-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all) |
30 | ||||||||||||||||||
| R0003 | Placement 1 | 15 | ||||||||||||||||||
| R0004 | Placement 2 | 15 | ||||||||||||||||||
| PRA224SN-1007 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all) |
30 | ||||||||||||||||||
| YY00BW72 | Project Management and Communication | 5 | ||||||||||||||||||
| YY00CA29 | Methods for Research-based Development Work | 5 | ||||||||||||||||||
| R0045 | Thesis | 15 | ||||||||||||||||||
| PRA224SN-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 | ||||||||||||||||||
| PRA224SN-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 40) |
40 | ||||||||||||||||||
| PRA224SN-1010 |
PRODUCER OF EVENT SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| TO00BX18 | Event Production Project | 10 | ||||||||||||||||||
| TO00BN92 | Event Design | 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 | ||||||||||||||||||
| TO00BX27 | Sustainability in Events Tourism | 5 | ||||||||||||||||||
| PRA224SN-1011 |
INNOVATING FOOD AND BEVERAGES SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| TO00BL82 | The World of Beverages | 5 | ||||||||||||||||||
| A9221 | Food and Beverages Culture | 5 | ||||||||||||||||||
| TO00BX19 | Developing Food and Beverages Services into an Experience | 10 | ||||||||||||||||||
| A9222 | Food for Health | 5 | ||||||||||||||||||
| R0382 | Food and Food Services Safety | 5 | ||||||||||||||||||
| TO00BX22 | Developing Food and Beverage Concepts | 5 | ||||||||||||||||||
| TO00BX21 | Responsible Entrepreneuship in Food Business | 5 | ||||||||||||||||||
| TO00BN16 | Usage of Wild Herbs in the Experience Economy | 5 | ||||||||||||||||||
| PRA224SN-1012 |
TOURISM BUSINESS
(Choose 30) |
0 - 30 | ||||||||||||||||||
| TO00BX31 | Accommodation Business Management | 10 | ||||||||||||||||||
| TO00BX32 | Tourism Marketing | 5 | ||||||||||||||||||
| TO00BX33 | Special Interest Tourism | 5 | ||||||||||||||||||
| TO00BX05 | Tourism Business at a Destination | 5 | ||||||||||||||||||
| TO00BX34 | Roadmap to Future in Tourism | 5 | ||||||||||||||||||
| TO00BX35 | International Tourism Project | 5 - 10 | ||||||||||||||||||
| TO00BX24 | Food and Drink Tourism | 5 | ||||||||||||||||||
| PRA224SN-1013 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 60) |
0 - 60 | ||||||||||||||||||
| Total | 210 | 62 | 67 | 51 | 0 | 31 | 31 | 41 | 26 | 50.5 | 0.5 | 0 | 31 | 31 | 41 | 26 | 50.5 | 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