Study Guide

Objective

The student gets familiar with various tasks and duties which are typical to the tourism and hospitality industry. He/she gets useful tools needed in tourism-related operations and tasks as well as gets practical experience of working in the field. The student gets familiar with the operating model and processes of the field work company/ organisation. He/she is able to work as a member of a work community.

The student is able to set proper goals to his/her career according to his/her own preferences and career choices. He/she has a realistic understanding of educational and career opportunities and options. The student identifies his/her potentials and preferences concerning his/her future career options and is able to make a proper plan for him/herself by using proper job seeking platforms and documents.

Content

• Field Work period
• Working life manners
• Hygiene Proficiency pass
• Alcohol legislation (and pass)

• Career planning and career attainment process
• Identifying one’s potential and options of future career
• Job seeking processes and methods
• Job seeking platforms and processes
• CV
• Career aptitude test

Location and time

Rovaniemi, autumn 2024

Teaching methods

- lectures, tests, assignments
- visits and visitors (alumni/working life representatives)
- working in a team
- learning by doing (field work)
- independent work

Employer connections

Fieldwork in a tourism company.

Exam schedules

Times informed in the beginning of the study unit.

International connections

International group of students.

Content scheduling

• Field Work period
• Working life manners
• Hygiene Proficiency pass
• Alcohol legislation (and pass)

• Career planning and career attainment process
• Identifying one’s potential and options of future career
• Job seeking processes and methods
• Job seeking platforms and processes
• CV
• Career aptitude test

Further information

The study unit includes a fieldwork in a tourism organization.

Evaluation scale

H-5

Assessment criteria, satisfactory (1)

Satisfactory (2)
The student is fairly systematic when operating as a member of a work community. He/she is able to handle most of the basic tasks in the tourism and hospitality industry. The student knows the main operating models and processes in tourism and hospitality companies. He/she knows on a satisfactory level how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to plan his/her future career by using some tools and channels. The assignments are completed but not always performed according to the instructions and deadlines.

Poor (1)
The student has some challenges when operating as a member of a work community. He/she is able to handle only part of the basic tasks in the tourism and hospitality industry. The student knows only a few operating models and processes in tourism and hospitality companies. He/she knows the importance of hygiene and alcohol-related requirements but is not fully able to apply them in his/her work.

The student can plan his/her future career by using a few tools and channels. The assignments are completed but not always performed according to the instructions and deadlines.

Fail (0)
The student does not complete the assignments according to the instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.


These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.

Assessment criteria, good (3)

Very good (4)
The student is efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry in a good manner. The student knows various operating models and processes in tourism and hospitality companies. He/she knows well how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to identify his/her potential and make a realistic plan of his/her future career by using proper tools and channels. All the assignments are performed according to the instructions and deadlines.

Good (3)
The student is fairly efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry. The student knows various operating models and processes in tourism and hospitality companies. He/she knows how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to identify his/her potential and make a realistic plan of his/her future career by using proper tools and channels. Most of the assignments are performed according to the instructions and deadlines.

Assessment criteria, excellent (5)

Excellent (5)
The student is very efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry in an excellent manner. The student knows various operating models and processes in tourism and hospitality companies. He/she knows very well how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to identify his/her potential and make a realistic plan of his/her future career by using many tools and channels. All the assignments are performed according to the instructions and deadlines.

Assessment methods and criteria

• Field Work (in a tourism company) (40 %) (Grade 0 – 5)
• CV (10 %)
• Food Hygiene Proficiency (10 %)
• Alcohol legislation (10 %)
• Written assignment (30 %)

Assessment criteria, fail (0)

These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.

Fail (0)
The student does not complete the assignments according to the instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.

Assessment criteria, satisfactory (1-2)

Poor (1)
The student has some challenges when operating as a member of a work community. He/she is able to handle only part of the basic tasks in the tourism and hospitality industry. The student knows only a few operating models and processes in tourism and hospitality companies. He/she knows the importance of hygiene and alcohol-related requirements but is not fully able to apply them in his/her work.

The student can plan his/her future career by using a few tools and channels. The assignments are completed but not always performed according to the instructions and deadlines.

Satisfactory (2)
The student is fairly systematic when operating as a member of a work community. He/she is able to handle most of the basic tasks in the tourism and hospitality industry. The student knows the main operating models and processes in tourism and hospitality companies. He/she knows on a satisfactory level how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to plan his/her future career by using some tools and channels. The assignments are completed but not always performed according to the instructions and deadlines.

Assessment criteria, good (3-4)

Good (3)
The student is fairly efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry. The student knows various operating models and processes in tourism and hospitality companies. He/she knows how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to identify his/her potential and make a realistic plan of his/her future career by using proper tools and channels. Most of the assignments are performed according to the instructions and deadlines.

Very good (4)
The student is efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry in a good manner. The student knows various operating models and processes in tourism and hospitality companies. He/she knows well how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to identify his/her potential and make a realistic plan of his/her future career by using proper tools and channels. All the assignments are performed according to the instructions and deadlines.

Assessment criteria, excellent (5)

Excellent (5)
The student is very efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry in an excellent manner. The student knows various operating models and processes in tourism and hospitality companies. He/she knows very well how to apply hygiene and alcohol-related requirements in his/her work.

The student is able to identify his/her potential and make a realistic plan of his/her future career by using many tools and channels. All the assignments are performed according to the instructions and deadlines.