Ravintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S25, Leppävaara: PRA225SN
Curriculum code: PRA225SN
- Degree title
- Restonomi (AMK), Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2025
- Teaching language
- Finnish
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 the 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) | 2025-2026 | 2026-2027 | 2027-2028 | 2028-2029 | Autumn 2025 | Spring 2026 | Autumn 2026 | Spring 2027 | Autumn 2027 | Spring 2028 | Autumn 2028 | 1. / 2025 | 2. / 2026 | 1. / 2026 | 2. / 2027 | 1. / 2027 | 2. / 2028 | 1. / 2028 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PRA225SN-1001 |
CORE COMPETENCE
(Choose ects: 170) |
170 | ||||||||||||||||||
| PRA225SN-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 | ||||||||||||||||||
| PRA225SN-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 | ||||||||||||||||||
| PRA225SN-1004 |
Optional Studies in Business Development
(Choose ects: 10) |
10 | ||||||||||||||||||
| ML00BW62 | Business Development | 10 | ||||||||||||||||||
| HL00BQ81 | Digital Marketing and Sales | 10 | ||||||||||||||||||
| PRA225SN-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 | ||||||||||||||||||
| PRA225SN-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all ) |
30 | ||||||||||||||||||
| R0003 | Placement 1 | 15 | ||||||||||||||||||
| R0004 | Placement 2 | 15 | ||||||||||||||||||
| PRA225SN-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 | ||||||||||||||||||
| PRA225SN-1008 |
Development of Expertise
(Choose all ) |
5 | ||||||||||||||||||
| YY00CC55 | Building One’s Competence Identity | 2 | ||||||||||||||||||
| YY00CC56 | Developing as an Expert | 2 | ||||||||||||||||||
| YY00CC57 | Future-oriented Working Life Expert | 1 | ||||||||||||||||||
| PRA225SN-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 40) |
40 | ||||||||||||||||||
| PRA225SN-1010 |
PRODUCER OF EVENT SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| 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 | ||||||||||||||||||
| PRA225SN-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 | ||||||||||||||||||
| PRA225SN-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 | ||||||||||||||||||
| PRA225SN-1013 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 60) |
0 - 60 | ||||||||||||||||||
| Total | 210 | 62 | 67 | 51 | 0 | 31 | 31 | 41 | 26 | 43 | 8 | 0 | 31 | 31 | 41 | 26 | 43 | 8 | 0 |
Due to the timing of optional and elective study units, credit accumulation per semester / academic year may vary.
Study unit types
Module type