Basics of Event Production and ManagementLaajuus (5 cr)
Study unit code: ML00BW56
Credits
5 op
Learning outcomes
The student is able to:
- define the characteristics of a professionally produced event
- describe the key concepts of event production and the basic process
- correctly dimension the critical resources for organising an event (time, human and financial resources)
- communicate appropriately: modelling the production and communications plan and reporting professionally to both the production team and stakeholders
Enrollment
20.05.2024 - 26.05.2024
Timing
28.08.2024 - 20.11.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 45
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Marjukka Turunen
- Kaija Meriläinen
Teacher in charge
Kaija Meriläinen
Groups
-
PRA224KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K24, Leppävaara
Learning outcomes
The student is able to:
- define the characteristics of a professionally produced event
- describe the key concepts of event production and the basic process
- correctly dimension the critical resources for organising an event (time, human and financial resources)
- communicate appropriately: modelling the production and communications plan and reporting professionally to both the production team and stakeholders
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
27.11.2023 - 03.12.2023
Timing
19.01.2024 - 31.05.2024
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Heidi Vähänikkilä
- Kaija Meriläinen
Teacher in charge
Kaija Meriläinen
Scheduling groups
- Koskee vain Avoimen AMK:n asiakkaita, tutkinto-opiskelija älä ilmoittaudu tähän pienryhmään, voit olla välittämättä tästä. 1 (Size: 5. Open UAS: 5.)
Groups
-
MLA223SAMPalveluliiketoiminnan koulutus, monimuotototeutus, S23, Leppävaara
Small groups
- Koskee vain Avoimen AMK:n asiakkaita, tutkinto-opiskelija älä ilmoittaudu tähän pienryhmään, voit olla välittämättä tästä. 1
Learning outcomes
The student is able to:
- define the characteristics of a professionally produced event
- describe the key concepts of event production and the basic process
- correctly dimension the critical resources for organising an event (time, human and financial resources)
- communicate appropriately: modelling the production and communications plan and reporting professionally to both the production team and stakeholders
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
27.11.2023 - 03.12.2023
Timing
18.01.2024 - 18.03.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Marjukka Turunen
- Kaija Meriläinen
Teacher in charge
Kaija Meriläinen
Scheduling groups
- Koskee vain Avoimen AMK:n asiakkaita, tutkinto-opiskelija älä ilmoittaudu tähän pienryhmään, voit olla välittämättä tästä. 1 (Size: 5. Open UAS: 5.)
Groups
-
PRA223SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S23, Leppävaara
Small groups
- Koskee vain Avoimen AMK:n asiakkaita, tutkinto-opiskelija älä ilmoittaudu tähän pienryhmään, voit olla välittämättä tästä. 1
Learning outcomes
The student is able to:
- define the characteristics of a professionally produced event
- describe the key concepts of event production and the basic process
- correctly dimension the critical resources for organising an event (time, human and financial resources)
- communicate appropriately: modelling the production and communications plan and reporting professionally to both the production team and stakeholders
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
22.05.2023 - 28.05.2023
Timing
31.08.2023 - 02.11.2023
Number of ECTS credits allocated
5 op
Virtual proportion
4 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Marjukka Turunen
- Kaija Meriläinen
Teacher in charge
Kaija Meriläinen
Groups
-
PRA223KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K23, Leppävaara
Learning outcomes
The student is able to:
- define the characteristics of a professionally produced event
- describe the key concepts of event production and the basic process
- correctly dimension the critical resources for organising an event (time, human and financial resources)
- communicate appropriately: modelling the production and communications plan and reporting professionally to both the production team and stakeholders
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5