Study Guide

Learning outcomes

The student is able to
- apply different aspects of entrepreneurship in practice in food business
- describe the basics of food production in business actions
- utilize future thinking in food business development

Teaching methods

A blend of lectures and brainstorming sessions to develop the student's own product idea. Whenever possible, opportunities to explore responsibly operated food industry companies will be provided.

Location and time

Please refer to the Timetable Engine at https://lukkarit.laurea.fi/ for the schedule information. Laurea reserves the right to modify the timetable.

Learning materials and recommended literature

Given on lectures

Co-operation with working life and/or RDI

Company visit

Students workload

5 credit= 133,5h of students work

Content and scheduling

Do you have a product idea? Are you interested in entrepreneurship in the food industry? Is sustainability close to your heart? This course explores the food industry from a sustainability perspective, facilitates networking, offers peer mentoring, and introduces existing companies. Even if you don't have a product idea, this course will give you a good understanding of sustainability in the food industry.

Grading scale

H-5

Evaluation methods and criteria

Developing own business idea or product by self or with pair. Grade 1-5.

Requirement level II

Grade Professional knowledge basis, information searching and reporting Professional practice and workplace development Assessed as applicable: teamwork skills, leadership and responsibility
5

The student is able to

analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact
anticipate needs of customers and/or co-operation partners
evaluate and develop the team’s entrepreneurial and responsible approach to work
evaluate the possibilities for utilising competence and plan their personal development and development of the team
3

The student is able to

critically evaluate information and justify their actions with science-based knowledge
propose creative solutions at work
promote professional co-operation and enhance customer and partner relationships
act in a manner that promotes the team’s entrepreneurial and responsible approach to work
describe the development of their competence in relation to the learning outcome
HYV/1

The student is able to

use professional concepts in a consistent manner and demonstrate their familiarity with the knowledge basis
report and communicate in a professional manner
act independently taking into account the operating environment
take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
describe the significance of their actions for successful co-operation
describe their competence in relation to the learning outcomes