Professional Development in Service Business 1Laajuus (5 cr)
Code: 8T00FT57
Credits
5 op
Objectives
The student
- identifies their own professional identity and their own strengths
- perceives the service business area and the operating environment as a whole and can closely monitor the topical phenomena in the field
- understands the importance of working life and interaction skills in vocational development
- understands his/her own and other activities in the team
- perceives what colleast education is
- sets comprehensive goals for both personal learning and professional growth
Content
WHAT does studying in a polytechnic require?
WHICH skills are needed in systemic transformation of food consumption, service business and working life?
WHY is it important to act and interact with the team?
HOW do I maintain my studies and how do I work to achieve my goal?
Assessment criteria, pass/fail
The student completes the unique and team-specific tasks assigned to the 1st academic year. The student takes responsibility for his own learning and design of their studies.
The student works in cooperation responsibly and committedly, developing its interaction skills. He actively interacts in remote situations.
Enrolment period
02.07.2023 - 23.08.2023
Timing
15.08.2023 - 31.05.2024
Credits
5 op
Virtual portion
2 op
Mode of delivery
60 % Contact teaching, 40 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 60
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
- Jaana Sahlsten
- Marja-Liisa Timperi
Person in charge
Arja Luiro
Groups
-
23RESTO
Objectives (course unit)
The student
- identifies their own professional identity and their own strengths
- perceives the service business area and the operating environment as a whole and can closely monitor the topical phenomena in the field
- understands the importance of working life and interaction skills in vocational development
- understands his/her own and other activities in the team
- perceives what colleast education is
- sets comprehensive goals for both personal learning and professional growth
Content (course unit)
WHAT does studying in a polytechnic require?
WHICH skills are needed in systemic transformation of food consumption, service business and working life?
WHY is it important to act and interact with the team?
HOW do I maintain my studies and how do I work to achieve my goal?
Assessment criteria, pass/fail (course unit)
The student completes the unique and team-specific tasks assigned to the 1st academic year. The student takes responsibility for his own learning and design of their studies.
The student works in cooperation responsibly and committedly, developing its interaction skills. He actively interacts in remote situations.
Assessment scale
Pass/Fail
Assessment criteria - pass/fail (Not in use, Look at the Assessment criteria above)
The student completes the unique and team-specific tasks assigned to the 1st academic year. The student takes responsibility for his own learning and design of their studies.
The student works in cooperation responsibly and committedly, developing its interaction skills. He actively interacts in remote situations.
Enrolment period
02.07.2022 - 31.08.2022
Timing
16.08.2022 - 31.05.2023
Credits
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Marja-Liisa Timperi
- Sanna Luoto
- Taija Karhe
Person in charge
Sanna Luoto
Groups
-
22RESTO
Objectives (course unit)
The student
- identifies their own professional identity and their own strengths
- perceives the service business area and the operating environment as a whole and can closely monitor the topical phenomena in the field
- understands the importance of working life and interaction skills in vocational development
- understands his/her own and other activities in the team
- perceives what colleast education is
- sets comprehensive goals for both personal learning and professional growth
Content (course unit)
WHAT does studying in a polytechnic require?
WHICH skills are needed in systemic transformation of food consumption, service business and working life?
WHY is it important to act and interact with the team?
HOW do I maintain my studies and how do I work to achieve my goal?
Assessment criteria, pass/fail (course unit)
The student completes the unique and team-specific tasks assigned to the 1st academic year. The student takes responsibility for his own learning and design of their studies.
The student works in cooperation responsibly and committedly, developing its interaction skills. He actively interacts in remote situations.
Assessment scale
Pass/Fail
Assessment criteria - pass/fail (Not in use, Look at the Assessment criteria above)
The student completes the unique and team-specific tasks assigned to the 1st academic year. The student takes responsibility for his own learning and design of their studies.
The student works in cooperation responsibly and committedly, developing its interaction skills. He actively interacts in remote situations.